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:
Arnaud Mimouni, Pierre Schuck, Saïd Bouhallab
Lait, 85 4-5 (2005) 253-260
Published online: 2005-06-14
This article has been cited by the following article(s):
Direct Crystal Growth Control: Controlling Crystallization Processes by Tracking an Analogue Twin
Simon Alexander Schiele, Ramona Bier, Albin Ommert and Heiko Briesen
Industrial & Engineering Chemistry Research 62 (13) 5491 (2023)
DOI: 10.1021/acs.iecr.2c04648
See this article
P. Schuck
723 (2022)
DOI: 10.1016/B978-0-12-818766-1.00356-1
See this article
Characterization of the superconcentration and granulation steps of a disruptive spray-drying free process for the manufacture of dairy powders
Maheshchandra H. Patil, Eoin G. Murphy, Gaëlle Tanguy, Cécile Le Floch-Fouéré and Romain Jeantet
Journal of Food Engineering 317 110865 (2022)
DOI: 10.1016/j.jfoodeng.2021.110865
See this article
Challenges in dried whey powder production: Quality problems
Baris Ozel, David Julian McClements, Cagatay Arikan, Ozlem Kaner and Mecit Halil Oztop
Food Research International 160 111682 (2022)
DOI: 10.1016/j.foodres.2022.111682
See this article
Continuous lactose recovery from acid whey by mixed suspension mixed product removal (MSMPR) crystallizer in the presence of impurities
Christine Darmali, Shahnaz Mansouri, Nima Yazdanpanah, Zoltan K. Nagy and Meng W. Woo
Chemical Engineering and Processing - Process Intensification 180 108752 (2022)
DOI: 10.1016/j.cep.2021.108752
See this article
Crystallization behavior and crystal properties of lactose as affected by lactic, citric, or phosphoric acid
R. Wijayasinghe, D. Bogahawaththa, J. Chandrapala and T. Vasiljevic
Journal of Dairy Science 103 (12) 11050 (2020)
DOI: 10.3168/jds.2020-18375
See this article
Effect of sodium citrate on lactose crystallization in concentrated whey
João Pablo Fortes Pereira, Laís Lima Melquíades, Rodrigo Stephani, Luiz Fernando Cappa de Oliveira, Ítalo Tuler Perrone and Antônio Fernandes de Carvalho
International Journal of Dairy Technology 73 (4) 757 (2020)
DOI: 10.1111/1471-0307.12700
See this article
ATR-FTIR spectroscopy for in-line anomer concentration measurements in solution: A case study of lactose
Simon A. Schiele, Rolf Meinhardt, Cornelia Eder and Heiko Briesen
Food Control 110 107024 (2020)
DOI: 10.1016/j.foodcont.2019.107024
See this article
Inter-relationship between lactose crystallization and surface free fat during storage of infant formula
Juhi Saxena, Benu Adhikari, Robert Brkljaca, et al.
Food Chemistry 322 126636 (2020)
DOI: 10.1016/j.foodchem.2020.126636
See this article
Individual and combined effect of pH and whey proteins on lactose crystallization
Yanira I. Sánchez-García, Néstor Gutiérrez-Méndez, Raúl E. Orozco-Mena, Victor H. Ramos-Sánchez and Martha Y. Leal-Ramos
Food Research International 116 455 (2019)
DOI: 10.1016/j.foodres.2018.08.061
See this article
Continuous Antisolvent Crystallization of α-Lactose Monohydrate: Impact of Process Parameters, Kinetic Estimation, and Dynamic Analysis
Nitin Pawar, Shailesh Agrawal and Ravi Methekar
Organic Process Research & Development 23 (11) 2394 (2019)
DOI: 10.1021/acs.oprd.9b00301
See this article
Continuously monitored lactose crystallization in a vibrated bed
Gustavo Araújo Teixeira, Fabio Ferreira Batista, Ricardo Amâncio Malagoni and José Roberto Delalibera Finzer
Brazilian Journal of Food Technology 22 (2019)
DOI: 10.1590/1981-6723.27518
See this article
Monitoring Lactose Crystallization at Industrially Relevant Concentrations by Photon Density Wave Spectroscopy
Anne Hartwig and Roland Hass
Chemical Engineering & Technology 41 (6) 1139 (2018)
DOI: 10.1002/ceat.201700685
See this article
Food Process Engineering and Technology
Zeki Berk
Food Process Engineering and Technology 353 (2018)
DOI: 10.1016/B978-0-12-812018-7.00014-2
See this article
Feasibility of Spray Drying Concentrated Acid Whey After Nanofiltration
Jayani Chandrapala and Todor Vasiljevic
Food and Bioprocess Technology 11 (8) 1505 (2018)
DOI: 10.1007/s11947-018-2118-1
See this article
Short communication: Multi-component interactions causing solidification during industrial-scale manufacture of pre-crystallized acid whey powders
Kamil P. Drapala, Kevin M. Murphy, Quang Tri Ho, et al.
Journal of Dairy Science 101 (12) 10743 (2018)
DOI: 10.3168/jds.2018-14836
See this article
Influence of gas addition on crystallisation behaviour of lactose from supersaturated solution
Bhaskar Mani Adhikari, Tuyen Truong, Nidhi Bansal and Bhesh Bhandari
Food and Bioproducts Processing 109 86 (2018)
DOI: 10.1016/j.fbp.2018.03.003
See this article
Lactose-hydrolyzed milk powder: Physicochemical and technofunctional characterization
Tatiana Lopes Fialho, Evandro Martins, Carolina Rodrigues de Jesus Silva, et al.
Drying Technology 36 (14) 1688 (2018)
DOI: 10.1080/07373937.2017.1421551
See this article
Ultrasound-assisted crystallization of lactose in the presence of whey proteins and κ-carrageenan
Yanira I. Sánchez-García, Karen S. García-Vega, Martha Y. Leal-Ramos, Ivan Salmeron and Néstor Gutiérrez-Méndez
Ultrasonics Sonochemistry 42 714 (2018)
DOI: 10.1016/j.ultsonch.2017.12.020
See this article
Evaluating the crystallization of lactose at different cooling rates from milk and whey permeates in terms of crystal yield and purity
K. Pandalaneni and J.K. Amamcharla
Journal of Dairy Science 101 (10) 8805 (2018)
DOI: 10.3168/jds.2018-14846
See this article
Intensified recovery of lactose from whey using thermal, ultrasonic and thermosonication pretreatments
Rajeshree A. Khaire and Parag R. Gogate
Journal of Food Engineering 237 240 (2018)
DOI: 10.1016/j.jfoodeng.2018.04.027
See this article
Lactose crystallization in milk protein concentrate and its effects on rheology
Débora B. Goulart and Richard W. Hartel
Journal of Food Engineering 212 97 (2017)
DOI: 10.1016/j.jfoodeng.2017.05.012
See this article
G. Castillo, Z. Garaiova and T. Hianik
305 (2017)
DOI: 10.1002/9781119105916.ch13
See this article
Nanofiltration of lactic acid whey prior to spray drying: Scaling up to a semi-industrial scale
Marion Bédas, Gaëlle Tanguy, Anne Dolivet, Serge Méjean, Fréderic Gaucheron, Gilles Garric, Gaylord Senard, Romain Jeantet and Pierre Schuck
LWT - Food Science and Technology 79 355 (2017)
DOI: 10.1016/j.lwt.2017.01.061
See this article
Lactose in dairy ingredients: Effect on processing and storage stability
Thom Huppertz and Inge Gazi
Journal of Dairy Science 99 (8) 6842 (2016)
DOI: 10.3168/jds.2015-10033
See this article
Lactose crystallization as affected by presence of lactic acid and calcium in model lactose systems
Jayani Chandrapala, Rangani Wijayasinghe and Todor Vasiljevic
Journal of Food Engineering 178 181 (2016)
DOI: 10.1016/j.jfoodeng.2016.01.019
See this article
Lactose behaviour in the presence of lactic acid and calcium
Rangani Wijayasinghe, Todor Vasiljevic and Jayani Chandrapala
Journal of Dairy Research 83 (3) 395 (2016)
DOI: 10.1017/S0022029916000315
See this article
Recent advances in spray drying relevant to the dairy industry: A comprehensive critical review
Pierre Schuck, Romain Jeantet, Bhesh Bhandari, et al.
Drying Technology 34 (15) 1773 (2016)
DOI: 10.1080/07373937.2016.1233114
See this article
Focused beam reflectance measurement as a tool for in situ monitoring of the lactose crystallization process
K. Pandalaneni and J.K. Amamcharla
Journal of Dairy Science 99 (7) 5244 (2016)
DOI: 10.3168/jds.2015-10643
See this article
Effects of temperature and concentration on particle size in a lactose solution using dynamic light scattering analysis
Anna Pisponen, Hannes Mootse, Väino Poikalainen, et al.
International Dairy Journal 61 205 (2016)
DOI: 10.1016/j.idairyj.2016.06.006
See this article
Understanding the crystallization behavior of α-lactose monohydrate (α-LM) through molecular interaction in selected solvents and solvent mixtures under different growth conditions
P. Parimaladevi and K. Srinivasan
CrystEngComm 18 (13) 2312 (2016)
DOI: 10.1039/C5CE02548F
See this article
Crystallization in Lactose Refining-A Review
Shin Yee Wong and Richard W. Hartel
Journal of Food Science 79 (3) R257 (2014)
DOI: 10.1111/1750-3841.12349
See this article
J. A. Hourigan, E. V. Lifran, L. T. T. Vu, Y. Listiohadi and R. W. Sleigh
21 (2013)
DOI: 10.1002/9781118448205.ch2
See this article
Advanced Analytical Techniques for the Measurement of Nanomaterials in Food and Agricultural Samples: A Review
Susmita Bandyopadhyay, Jose R. Peralta-Videa and Jorge L. Gardea-Torresdey
Environmental Engineering Science 30 (3) 118 (2013)
DOI: 10.1089/ees.2012.0325
See this article
Pierre Schuck
412 (2013)
DOI: 10.1002/9781118534168.ch19
See this article
The lactose from Ricotta cheese whey: the effect of pH and concentration on size and morphology of lactose crystals
Anna Pisponen, Sirje Pajumägi, Hannes Mootse, Avo Karus and Väino Poikalainen
Dairy Science & Technology 93 (4-5) 477 (2013)
DOI: 10.1007/s13594-013-0120-y
See this article
Food Process Engineering and Technology
Zeki Berk
Food Process Engineering and Technology 353 (2013)
DOI: 10.1016/B978-0-12-415923-5.00014-9
See this article
Effects of the addition of various minerals, proteins and salts of organic acids on the principal steps of α-lactose monohydrate crystallisation
Gwénolé Gernigon, Fabien Baillon, Fabienne Espitalier, et al.
International Dairy Journal 30 (2) 88 (2013)
DOI: 10.1016/j.idairyj.2012.12.005
See this article
Encyclopedia of Dairy Sciences
P. Schuck
Encyclopedia of Dairy Sciences 182 (2011)
DOI: 10.1016/B978-0-12-374407-4.00515-X
See this article
Ultrasonic Characterization of Lactose Crystallization in Gelatin Gels
Umut Yucel and John N. Coupland
Journal of Food Science 76 (1) E48 (2011)
DOI: 10.1111/j.1750-3841.2010.01950.x
See this article
Measurement of nanoparticles by light-scattering techniques
Satinder K. Brar and M. Verma
TrAC Trends in Analytical Chemistry 30 (1) 4 (2011)
DOI: 10.1016/j.trac.2010.08.008
See this article
Modeling the Crystallization Kinetic Rates of Lactose via Artificial Neural Network
Shin Yee Wong, Rajesh K. Bund, Robin K. Connelly and Richard W. Hartel
Crystal Growth & Design 10 (6) 2620 (2010)
DOI: 10.1021/cg100122y
See this article
Processing of Mozzarella cheese wheys and stretchwaters: A preliminary review
Gwénolé Gernigon, Pierre Schuck and Romain Jeantet
Dairy Science & Technology 90 (1) 27 (2010)
DOI: 10.1051/dst/2009045
See this article
Ultrasonic characterization of lactose dissolution
Umut Yucel and John N. Coupland
Journal of Food Engineering 98 (1) 28 (2010)
DOI: 10.1016/j.jfoodeng.2009.12.003
See this article
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)
DOI: 10.1201/9781420090390-c6
See this article
Rehydration process of milk protein concentrate powder monitored by static light scattering
Arnaud Mimouni, Hilton C. Deeth, Andrew K. Whittaker, Michael J. Gidley and Bhesh R. Bhandari
Food Hydrocolloids 23 (7) 1958 (2009)
DOI: 10.1016/j.foodhyd.2009.01.010
See this article
Advanced Dairy Chemistry
Paul L. H. McSweeney and Patric F. Fox
Advanced Dairy Chemistry 35 (2009)
DOI: 10.1007/978-0-387-84865-5_3
See this article
Isothermal batch crystallization of alpha-lactose: A kinetic model combining mutarotation, nucleation and growth steps
A. Mimouni, P. Schuck and S. Bouhallab
International Dairy Journal 19 (3) 129 (2009)
DOI: 10.1016/j.idairyj.2008.09.006
See this article
The Formation of Calcium Lactate Crystals is Responsible for Concentrated Acid Whey Thickening
A. Mimouni, S. Bouhallab, M.H. Famelart, D. Naegele and P. Schuck
Journal of Dairy Science 90 (1) 57 (2007)
DOI: 10.3168/jds.S0022-0302(07)72608-5
See this article