The Citing articles tool gives a list of articles citing the current article.CrossRef Cited-by Linking Program
Cited article:
Fanny Guyomarc’h
Lait, 86 1 (2006) 1-20
Published online: 2006-02-01
This article has been cited by the following article(s):
39 articles
Effects of thermal treatments on physicochemical properties and peptide profiles of infant formula protein model based on peptidomics
Xiaomeng Sun, Li Wang, Shuai Wang, Yixuan Tan, Yujia Zhu, Qingyun Wang, Weibing Tao and Lanxia Qin77 (3) 949 (2024)https://doi.org/10.1111/1471-0307.13069
Raw milk kefir: microbiota, bioactive peptides, and immune modulation
Ton Baars, Betty van Esch, Luuk van Ooijen, Zuomin Zhang, Pieter Dekker, Sjef Boeren, Mara Diks, Johan Garssen, Kasper Hettinga and Remco Kort14 (3) 1648 (2023)https://doi.org/10.1039/D2FO03248A
Heat treatment of goat milk – A review
Golfo Moatsou139 105569 (2023)https://doi.org/10.1016/j.idairyj.2022.105569
Rennet coagulation of heated milk: A review
Michel Britten and Hélène J. Giroux124 105179 (2022)https://doi.org/10.1016/j.idairyj.2021.105179
https://doi.org/10.1101/2022.10.19.512868
Effect of ultrasound intensity on the functional characteristics of rennet‐coagulated skim milk
Ahmed R. A. Hammam, Sergio I. Martinez‐Monteagudo, Lloyd E. Metzger and Khalid A. Alsaleem44 (9) (2021)https://doi.org/10.1111/jfpe.13800
Quark-Type Cheese: Effect of Fat Content, Homogenization, and Heat Treatment of Cheese Milk
Sofia Lepesioti, Evangelia Zoidou, Dionysia Lioliou, Ekaterini Moschopoulou and Golfo Moatsou10 (1) 184 (2021)https://doi.org/10.3390/foods10010184
Effect of heating milk on whey protein denaturation and cheese-making properties
Hélène J. Giroux, Florence Dupont, Geneviève Villeneuve and Michel Britten111 104831 (2020)https://doi.org/10.1016/j.idairyj.2020.104831
Structural characterization of heat-induced protein aggregates in model infant milk formulas
Amira Halabi, Amélie Deglaire, Marie Hennetier, Fréderic Violleau, Agnès Burel, Said Bouhallab, Didier Dupont and Thomas Croguennec107 105928 (2020)https://doi.org/10.1016/j.foodhyd.2020.105928
MILK WHEY PROCESSING: PROSPECTS IN UKRAINE
A. Minorova, I. Romanchuk and M. Sychevskyi13 (4) (2019)https://doi.org/10.15673/fst.v13i4.1557
Effect of heat treatment on denaturation of whey protein and resultant rennetability of camel milk
Almaz Genene, Egon Bech Hansen, Mitiku Eshetu, Yonas Hailu and Richard Ipsen101 404 (2019)https://doi.org/10.1016/j.lwt.2018.11.047
https://doi.org/10.1039/9781788016155-00029
Development of Reduced-Fat, Reduced-Sodium Semi-Hard Sheep Milk Cheese
Golfo Moatsou, Evangelia Zoidou, Evangelia Choundala, Konstantinos Koutsaris, Olga Kopsia, Katerina Thergiaki and Lambros Sakkas8 (6) 204 (2019)https://doi.org/10.3390/foods8060204
Effect of type and quality of milk on heat induced protein–protein interactions in khoa
Sonika Choudhary, Sumit Arora, Anuradha Kumari, Vikrant Narwal and Vivek Sharma55 (10) 4321 (2018)https://doi.org/10.1007/s13197-018-3380-y
Use of denatured whey protein in the production of artisanal cheeses from cow, goat and sheep milk
Hélène J. Giroux, Noémie Veillette and Michel Britten161 34 (2018)https://doi.org/10.1016/j.smallrumres.2018.02.006
Global Food Security and Wellness
Valdemiro Carlos Sgarbierihttps://doi.org/10.1007/978-1-4939-6496-3_8
Technological tools to include whey proteins in cheese: Current status and perspectives
Fabio Masotti, Stefano Cattaneo, Milda Stuknytė and Ivano De Noni64 102 (2017)https://doi.org/10.1016/j.tifs.2017.04.007
Microparticulated whey proteins for improving dairy product texture
Richard Ipsen67 73 (2017)https://doi.org/10.1016/j.idairyj.2016.08.009
Cheese
Nana Y. Farkye and Timothy P. Guineehttps://doi.org/10.1016/B978-0-12-417012-4.00028-4
https://doi.org/10.1007/978-1-4939-2800-2_14
An analytical approach to reveal the addition of heat-denatured whey proteins in lab-scale cheese making
Fabio Masotti, Stefano Cattaneo, Milda Stuknytė and Ivano De Noni63 28 (2016)https://doi.org/10.1016/j.foodcont.2015.11.016
27 1 (2015)https://doi.org/10.1007/978-3-319-23177-8_1
Current ways to modify the structure of whey proteins for specific functionalities—a review
Fanny Guyomarc’h, Marie-Hélène Famelart, Gwénaële Henry, et al. 95 (6) 795 (2015)https://doi.org/10.1007/s13594-014-0190-5
Effect of whey protein aggregates of various sizes on the formation and properties of rennet-induced milk gels
Hélène J. Giroux, Geneviève Lanouette and Michel Britten45 272 (2015)https://doi.org/10.1016/j.foodhyd.2014.12.004
Amaltheys: A fluorescence-based analyzer to assess cheese milk denatured whey proteins
Pierre Lacotte, Franck Gomez, Floriane Bardeau, Sabine Muller, Abdelhaq Acharid, Xavier Quervel, Philippe Trossat and Inès Birlouez-Aragon98 (10) 6668 (2015)https://doi.org/10.3168/jds.2015-9412
Rennet Coagulation and Cheesemaking Properties of Thermally Processed Milk: Overview and Recent Developments
Prashanti Kethireddipalli and Arthur R. Hill63 (43) 9389 (2015)https://doi.org/10.1021/jf504167v
Influence of manufacturing procedure on the compositional and sensory properties of n-3 fatty acid-enriched pecorino cheese
Raffaella Branciari, Laura Mughetti, David Ranucci, et al. 81 (4) 455 (2014)https://doi.org/10.1017/S002202991400048X
Food Proteins and Peptides
Sundaram Gunasekaran and Oscar Solarhttps://doi.org/10.1201/b11768-9
Toward an integrated modeling of the dairy product transformations, a review of the existing mathematical models
J. Foucquier, E. Chantoiseau, S. Le Feunteun, et al. 27 (1) 1 (2012)https://doi.org/10.1016/j.foodhyd.2011.08.002
How to tailor heat-induced whey protein/κ-casein complexes as a means to investigate the acid gelation of milk—a review
Marion Morand, Fanny Guyomarc’h and Marie-Hélène Famelart91 (2) 97 (2011)https://doi.org/10.1007/s13594-011-0013-x
https://doi.org/10.1002/9781444323740.ch4
https://doi.org/10.1002/9781444323740.ch1
Characterization of Heat-Induced Changes in Skim Milk Using Asymmetrical Flow Field-Flow Fractionation Coupled with Multiangle Laser Light Scattering
Fanny Guyomarc’h, Frédéric Violleau, Olivier Surel and Marie-Hélène Famelart58 (24) 12592 (2010)https://doi.org/10.1021/jf102808f
Different proteomic profiles of sweet whey and rennet casein obtained after preparation from raw versus heat-treated skimmed milk
Lotte Bach Larsen, Anna Wedholm-Pallas, Helena Lindmark-Månsson and Anders Andrén90 (6) 641 (2010)https://doi.org/10.1051/dst/2010024
https://doi.org/10.1002/9781444323740.ch8
Ultrasonic processing of dairy systems in large scale reactors
Bogdan Zisu, Raman Bhaskaracharya, Sandra Kentish and Muthupandian Ashokkumar17 (6) 1075 (2010)https://doi.org/10.1016/j.ultsonch.2009.10.014
Interactions between rennet casein and whey protein isolate during cooking in a torque rheometer
Oscar Solar, Robin K. Connelly and Sundaram Gunasekaran95 (1) 119 (2009)https://doi.org/10.1016/j.jfoodeng.2009.04.019
Influence of cryogenic cooling of cheese curd on yield and quality of semi-hard cheeses
Romain Richoux, Lydie Aubert, Marion Normand, Patricia Privat and Dominique Ibarra89 (2) 177 (2009)https://doi.org/10.1051/dst/2008038
Formation and properties of the whey protein/κ-casein complexes in heated skim milk – A review
Laurence Donato and Fanny Guyomarc'h89 (1) 3 (2009)https://doi.org/10.1051/dst:2008033
