Articles citing this article

The Citing articles tool gives a list of articles citing the current article.
The citing articles come from EDP Sciences database, as well as other publishers participating in CrossRef Cited-by Linking Program. You can set up your personal account to receive an email alert each time this article is cited by a new article (see the menu on the right-hand side of the abstract page).

Cited article:

Towards more biomimetic and sustainable infant formula: challenges and future opportunities

Amélie Deglaire, Jeehyun Lee, Luca Lanotte, Thomas Croguennec, Cécile Le Floch-Fouéré, Romain Jeantet, Nadia Berkova, Frédérique Pédrono, Yves Le Loir, Didier Dupont, Geneviève Gésan-Guiziou and Sergine Even
Trends in Food Science & Technology 137 109 (2023)

Behaviour of minerals during the vacuum concentration of dairy ultrafiltration permeates

Gaëlle Tanguy, Eric Beaucher, Anne Dolivet, Ali Kerjouh, Marie-Bernadette Maillard, Pascaline Hamon and Thomas Croguennec
International Dairy Journal 133 105426 (2022)

The effect of agglomerate integrity and blending formulation on the mechanical properties of whey protein concentrate powder tablets

C. Schmidmeier, Y. Wen, K.P. Drapala, et al.
Journal of Food Engineering 247 160 (2019)

Lactose crystallisation in concentrated whey: the influence of vat type

Moisés Simeão, Cleuber R DA Silva, Rodrigo Stephani, Luiz Fernando C de Oliveira, Pierre Schuck, Antônio F de Carvalho and Ítalo T Perrone
International Journal of Dairy Technology 71 (2) 478 (2018)

The effect of temperature on the development of browning of amorphous and crystalline lactose

Helene Ranger, Anthony H.J. Paterson and Jeremy S. McLeod
International Dairy Journal 73 63 (2017)

Whey powders are a rich source and excellent storage matrix for dairy bacteriophages

Natalia Wagner, Erik Brinks, Meike Samtlebe, et al.
International Journal of Food Microbiology 241 308 (2017)

The effects of total protein/total solid ratio and pH on the spray drying process and rehydration properties of soy powder

O. Syll, S. Khalloufi, S. Méjean and P. Schuck
Powder Technology 289 60 (2016)

Dispersibility and morphology of spray-dried soy powders depending on the spraying system

Ousmane Syll, Seddik Khalloufi and Pierre Schuck
Dairy Science & Technology 93 (4-5) 431 (2013)

Rehydration behaviour and ageing of dairy powders assessed by calorimetric measurements

Ousmane Syll, Bruno Richard, Jean Francois Willart, et al.
Innovative Food Science & Emerging Technologies 14 139 (2012)

Processing of Mozzarella cheese wheys and stretchwaters: A preliminary review

Gwénolé Gernigon, Pierre Schuck and Romain Jeantet
Dairy Science & Technology 90 (1) 27 (2010)

Physicochemical characterization of Mozzarella cheese wheys and stretchwaters in comparison with several other sweet wheys

G. Gernigon, M. Piot, E. Beaucher, R. Jeantet and P. Schuck
Journal of Dairy Science 92 (11) 5371 (2009)

Engineering Aspects of Milk and Dairy Products

Everson Miranda, André Bernardo, Gisele Hirata and Marco Giulietti
Contemporary Food Engineering, Engineering Aspects of Milk and Dairy Products 121 (2009)

Survival and preservation after freeze-drying process of thermoresistant acetic acid bacteria isolated from tropical products of Subsaharan Africa

Bassirou Ndoye, Frédéric Weekers, Bréhima Diawara, Amadou Tidiane Guiro and Philippe Thonart
Journal of Food Engineering 79 (4) 1374 (2007)

Free fat, surface fat and dairy powders: interactions between process and product. A review

Marie-Laure Vignolles, Romain Jeantet, Christelle Lopez and Pierre Schuck
Le Lait 87 (3) 187 (2007)