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).
This article has been cited by the following article(s):
Functionality and Bioactivity of Probiotic Semi-hard Cheese Made from Milk Treated by Pulsed Electric Field
Celso F. Balthazar, Marie-Claude Gentès, Sergey Mikhaylin, Adriano Gomes Da Cruz, Anderson S. Sant’Ana, Sylvie L. Turgeon and Julien Chamberland Food and Bioprocess Technology (2025) https://doi.org/10.1007/s11947-025-03843-4
Optimization of pulsed electric field processing to reduce the viscosity of micellar casein concentrate
Impact of emerging food processing technologies on structural and functional modification of proteins in plant‐based meat alternatives: An updated review
Kaavya Rathnakumar, Gayathri Balakrishnan, Bharathi Ramesh, O. J. Sujayasree, Sudhir Kumar Pasupuleti and Ravi Pandiselvam Journal of Texture Studies 54(4) 599 (2023) https://doi.org/10.1111/jtxs.12747
Physico-chemical and structural modifications of caseins in micellar casein isolate induced by pulsed electric field
Aline T.B. Morais, Sinara T.B. Morais, Jéssica F. Feitor, Keila N. Cavalcante, Lucas G.S. Catunda, Markus Walkling-Ribeiro, Daniel R. Cardoso and Lilia M. Ahrné Innovative Food Science & Emerging Technologies 89 103476 (2023) https://doi.org/10.1016/j.ifset.2023.103476
Comprehensive review on pulsed electric field in food preservation: gaps in current studies for potential future research
The impact of combination of solution plasma processing and pulsed electric field on the viability of probiotic bacteria, microbial growth, and structure of yoghurt drink
Water distillation using an ohmic heating apparatus
Alaa R. Abdulstar, Ammar Altemimi, Asaad R.S. Al-HiIphy, Dennis G. Watson and Naoufal Lakhssassi International Journal of Ambient Energy 43(1) 2748 (2022) https://doi.org/10.1080/01430750.2020.1773924
Quality aspects and safety of pulsed electric field (PEF) processing on dairy products: a comprehensive review
Innovative Thermal and Non-Thermal Processing, Bioaccessibility and Bioavailability of Nutrients and Bioactive Compounds
María López-Pedrouso, José M. Lorenzo, Carlos Zapata and Daniel Franco Innovative Thermal and Non-Thermal Processing, Bioaccessibility and Bioavailability of Nutrients and Bioactive Compounds 139 (2019) https://doi.org/10.1016/B978-0-12-814174-8.00005-6
Thermal treatments and emerging technologies: Impacts on the structure and techno-functional properties of milk proteins
Microbiological and enzymatic activity of bovine whole milk treated by pulsed electric fields
Pankaj Sharma, Indrawati Oey, Phil Bremer and David W Everett International Journal of Dairy Technology 71(1) 10 (2018) https://doi.org/10.1111/1471-0307.12379
Pulsed Electric Fields-Modified Ferritin Realizes Loading of Rutin by a Moderate pH Transition
Demei Meng, Baowei Wang, Tianyuan Zhen, Min Zhang and Rui Yang Journal of Agricultural and Food Chemistry 66(46) 12404 (2018) https://doi.org/10.1021/acs.jafc.8b03021
Effect of Pulsed Electric Field Processing on Flavor and Color of Liquid Foods†
Ola Lasekan, Siew Ng, Shakirah Azeez, et al. Journal of Food Processing and Preservation 41(3) e12940 (2017) https://doi.org/10.1111/jfpp.12940
Microbial inactivation and shelf life comparison of ‘cold’ hurdle processing with pulsed electric fields and microfiltration, and conventional thermal pasteurisation in skim milk
Milk Processed by Pulsed Electric Fields: Evaluation of Microbial Quality, Physicochemical Characteristics, and Selected Nutrients at Different Storage Conditions
Daniela Bermúdez‐Aguirre, Sulmer Fernández, Heracleo Esquivel, Patrick C. Dunne and Gustavo V. Barbosa‐Cánovas Journal of Food Science 76(5) (2011) https://doi.org/10.1111/j.1750-3841.2011.02171.x
Advances in innovative processing technologies for microbial inactivation and enhancement of food safety – pulsed electric field and low-temperature plasma
Jason Wan, John Coventry, Piotr Swiergon, Peerasak Sanguansri and Cornelis Versteeg Trends in Food Science & Technology 20(9) 414 (2009) https://doi.org/10.1016/j.tifs.2009.01.050
Effect of temperature and pulsed electric field treatment on rennet coagulation properties of milk
Fatty acid profile changes during orange juice‐milk beverage processing by high‐pulsed electric field
Ana Zulueta, María J. Esteve, Isabel Frasquet and Ana Frígola European Journal of Lipid Science and Technology 109(1) 25 (2007) https://doi.org/10.1002/ejlt.200600202
Continuous processing of skim milk by a combination of pulsed electric fields and conventional heat treatments: does a synergetic effect on microbial inactivation exist?