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Characterization of antimicrobial and antioxidant performance of dihydroeugenol and its glycoside incorporated into whey protein isolate films
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Natural hydrocolloids as biocompatible composite materials for food applications
The effect of fat replacement by whey protein microcoagulates on the physicochemical properties and microstructure of acid casein model processed cheese
Bartosz G. Sołowiej, Maciej Nastaj, Jagoda O. Szafrańska, Konrad Terpiłowski, Jan Małecki and Stanisław Mleko International Dairy Journal 131 105385 (2022) https://doi.org/10.1016/j.idairyj.2022.105385
Tryptophan front-face fluorescence and functional properties of whey: A preliminary study
pH-Sensitive Dairy-Derived Hydrogels with a Prolonged Drug Release Profile for Cancer Treatment
Oksana A. Mayorova, Ben C. N. Jolly, Roman A. Verkhovskii, Valentina O. Plastun, Olga A. Sindeeva and Timothy E. L. Douglas Materials 14(4) 749 (2021) https://doi.org/10.3390/ma14040749
Whey Proteins–Zinc Oxide Bionanocomposite as Antibacterial Films
How pea fractions with different protein composition and purity can substitute WPI in heat-set gels
Remco Kornet, Simone Penris, Paul Venema, Atze Jan van der Goot, Marcel B.J. Meinders and Erik van der Linden Food Hydrocolloids 120 106891 (2021) https://doi.org/10.1016/j.foodhyd.2021.106891
Molecular Understanding of Fouling Induction and Removal: Effect of the Interface Temperature on Milk Deposits
Alejandro Avila-Sierra, Holly A. Huellemeier, Zhenyu J. Zhang, Dennis R. Heldman and Peter J. Fryer ACS Applied Materials & Interfaces 13(30) 35506 (2021) https://doi.org/10.1021/acsami.1c09553
Protein microspheres as structuring agents in lipids: potential for reduction of total and saturated fat in food products
Shahid Iqbal, Azhar Ayyub, Haroon Iqbal and Xiao Dong Chen Journal of the Science of Food and Agriculture 101(3) 820 (2021) https://doi.org/10.1002/jsfa.10645
Quality characteristics of composite biodegradable films for food packaging
Manish Kumar Chatli, Rajesh V. Wagh, Nitin Mehta, Pavan Kumar and Om Prakash Malav Nutrition & Food Science 51(2) 205 (2021) https://doi.org/10.1108/NFS-01-2020-0015
Active edible packaging based on milk proteins: A route to carry and deliver nutraceuticals
Davor Daniloski, Anka Trajkovska Petkoska, Nanju A. Lee, Alaa El-Din Bekhit, Alan Carne, Rozita Vaskoska and Todor Vasiljevic Trends in Food Science & Technology 111 688 (2021) https://doi.org/10.1016/j.tifs.2021.03.024
Proteins Derived from the Dairy Losses and By-Products as Raw Materials for Non-Food Applications
Catarina Costa, Nuno G. Azoia, Lorena Coelho, Ricardo Freixo, Patrícia Batista and Manuela Pintado Foods 10(1) 135 (2021) https://doi.org/10.3390/foods10010135
Effect of emulsifying salts replacement with polymerised whey protein isolate on textural, rheological and melting properties of acid casein model processed cheeses
Bartosz G. Sołowiej, Maciej Nastaj, Jagoda O. Szafrańska, Siemowit Muszyński, Waldemar Gustaw, Marta Tomczyńska-Mleko and Stanisław Mleko International Dairy Journal 105 104694 (2020) https://doi.org/10.1016/j.idairyj.2020.104694
Structure-Based Identification and Design of Angiotensin Converting Enzyme-Inhibitory Peptides from Whey Proteins
Anna Rita Tondo, Leonardo Caputo, Giuseppe Felice Mangiatordi, Linda Monaci, Giovanni Lentini, Antonio Francesco Logrieco, Michele Montaruli, Orazio Nicolotti and Laura Quintieri Journal of Agricultural and Food Chemistry 68(2) 541 (2020) https://doi.org/10.1021/acs.jafc.9b06237
Modifying whey protein concentrate/isolate by heating in the presence of cysteine
Formulation of Heat-Induced Whey Protein Gels for Extrusion-Based 3D Printing
Valeska F. Sager, Merete B. Munk, Mikka Stenholdt Hansen, Wender L. P. Bredie and Lilia Ahrné Foods 10(1) 8 (2020) https://doi.org/10.3390/foods10010008
Development of functional egg-free flan using whey proteins and evaluation of heat-induced gel properties
Biodegradable Protein‐based Films and Their Properties: A Comparative Study
Pimonpan Kaewprachu, Kazufumi Osako, Soottawat Benjakul, Wirongrong Tongdeesoontorn and Saroat Rawdkuen Packaging Technology and Science 29(2) 77 (2016) https://doi.org/10.1002/pts.2183
Caseinomacropeptide influences the functional properties of a whey protein concentrate
Sigrid Svanborg, Anne-Grethe Johansen, Roger K. Abrahamsen, Reidar Barfod Schüller and Siv B. Skeie International Dairy Journal 60 14 (2016) https://doi.org/10.1016/j.idairyj.2015.12.007
Structural characterization of solid lipoproteic colloid gels by ultra-small-angle X-ray scattering and the relation with sodium release
The composition and functional properties of whey protein concentrates produced from buttermilk are comparable with those of whey protein concentrates produced from skimmed milk
Sigrid Svanborg, Anne-Grethe Johansen, Roger K. Abrahamsen and Siv B. Skeie Journal of Dairy Science 98(9) 5829 (2015) https://doi.org/10.3168/jds.2014-9039
Relating the effects of protein type and content in increased-protein cheese pies to consumers’ perception of satiating capacity