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:

This article has been cited by the following article(s):

Relationship between Functional Properties and Aggregation Changes of Whey Protein Induced by High Pressure Microfluidization

Cheng-Mei Liu, Jun-Zhen Zhong, Wei Liu, et al.
Journal of Food Science 76 (4) E341 (2011)
DOI: 10.1111/j.1750-3841.2011.02134.x
See this article

Functional and Speciality Beverage Technology

P. Kelly, B.W. Woonton and G.W. Smithers
Functional and Speciality Beverage Technology 170 (2009)
DOI: 10.1533/9781845695569.2.170
See this article

Effects of high hydrostatic pressure on the conformational structure and the functional properties of bovine serum albumin

S. De Maria, G. Ferrari and P. Maresca
Innovative Food Science & Emerging Technologies 33 67 (2016)
DOI: 10.1016/j.ifset.2015.11.025
See this article

Nano Milk Protein-Mucilage Complexes: Characterization and Anticancer Effect

Ahmed Ali Abd El-Maksoud, Amal I. A. Makhlouf, Ammar B. Altemimi, Ismail H. Abd El-Ghany, Amr Nassrallah, Francesco Cacciola and Tarek Gamal Abedelmaksoud
Molecules 26 (21) 6372 (2021)
DOI: 10.3390/molecules26216372
See this article

Effect of high pressure treatment on the physicochemical and functional properties of egg yolk

Wei Yan, Liwen Qiao, Xiaohong Gu, et al.
European Food Research and Technology 231 (3) 371 (2010)
DOI: 10.1007/s00217-010-1286-7
See this article

Influence of high isostatic pressure on structural and functional characteristics of potato protein

Anne K. Baier and Dietrich Knorr
Food Research International 77 753 (2015)
DOI: 10.1016/j.foodres.2015.05.053
See this article

Effects of high hydrostatic pressure on physicochemical and functional properties of walnut (Juglans regiaL.) protein isolate

Zihan Qin, Xingfeng Guo, Yan Lin, et al.
Journal of the Science of Food and Agriculture 93 (5) 1105 (2013)
DOI: 10.1002/jsfa.5857
See this article

Present and Future of High Pressure Processing

Zamantha Escobedo-Avellaneda, Semanur Yildiz, María Lavilla and Jorge Welti-Chanes
Present and Future of High Pressure Processing 353 (2020)
DOI: 10.1016/B978-0-12-816405-1.00016-9
See this article

The mechanism of high pressure-induced gels of rabbit myosin

Yingying Cao, Tianlan Xia, Guanghong Zhou and Xinglian Xu
Innovative Food Science & Emerging Technologies 16 41 (2012)
DOI: 10.1016/j.ifset.2012.04.005
See this article

Combined effect of dynamic heat treatment and ionic strength on denaturation and aggregation of whey proteins – Part I

I. Nicorescu, C. Loisel, C. Vial, et al.
Food Research International 41 (7) 707 (2008)
DOI: 10.1016/j.foodres.2008.05.003
See this article

From high milk protein powders to the rehydrated dispersions in variable ionic environments: A review

Raza Hussain, Claire Gaiani and Joël Scher
Journal of Food Engineering 113 (3) 486 (2012)
DOI: 10.1016/j.jfoodeng.2012.06.011
See this article

Comparative study of denaturation of whey protein isolate (WPI) in convective air drying and isothermal heat treatment processes

M. Amdadul Haque, Peter Aldred, Jie Chen, Colin J. Barrow and Benu Adhikari
Food Chemistry 141 (2) 702 (2013)
DOI: 10.1016/j.foodchem.2013.03.035
See this article

Influence of novel food processing technologies on the rheological and thermophysical properties of whey proteins

Greta Krešić, Vesna Lelas, Anet Režek Jambrak, Zoran Herceg and Suzana Rimac Brnčić
Journal of Food Engineering 87 (1) 64 (2008)
DOI: 10.1016/j.jfoodeng.2007.10.024
See this article

Effect of compositional formulation on texture and microstructural of whey protein foam

Daniela Gammariello, Janine Laverse, Vincenzo Lampignano, Anna Lucia Incoronato and Matteo Alessandro Del Nobile
Food Research International 53 (1) 496 (2013)
DOI: 10.1016/j.foodres.2013.05.023
See this article

Improved Functional Characteristics of Whey Protein Hydrolysates in Food Industry

Renda Kankanamge Chaturika Jeewanthi, Na-Kyoung Lee and Hyun-Dong Paik
Korean Journal for Food Science of Animal Resources 35 (3) 350 (2015)
DOI: 10.5851/kosfa.2015.35.3.350
See this article

Formulation Engineering of Foods

B. Wolf
Formulation Engineering of Foods 59 (2013)
DOI: 10.1002/9781118597651.ch4
See this article

Effect of high hydrostatic pressure on bovine α-lactalbumin functional properties

J. Octavio Rodiles-López, Ma. Eugenia Jaramillo-Flores, Gustavo F. Gutiérrez-López, et al.
Journal of Food Engineering 87 (3) 363 (2008)
DOI: 10.1016/j.jfoodeng.2007.12.014
See this article

Extending protein functionality: Microfluidization of heat denatured whey protein fibrils

Charmaine K.W. Koo, Cheryl Chung, Thaddao Ogren, William Mutilangi and David Julian McClements
Journal of Food Engineering 223 189 (2018)
DOI: 10.1016/j.jfoodeng.2017.10.020
See this article

Ultrasound in Food Processing

M. Corzo-Martínez, M. Villamiel and F. Javier Moreno
Ultrasound in Food Processing 417 (2017)
DOI: 10.1002/9781118964156.ch16
See this article

Effects of high pressure, microwave and ultrasound processing on proteins and enzyme activity in dairy systems — A review

Masooma Munir, Muhammad Nadeem, Tahir Mahmood Qureshi, et al.
Innovative Food Science & Emerging Technologies 57 102192 (2019)
DOI: 10.1016/j.ifset.2019.102192
See this article

Effects of High Hydrostatic Pressure on Some Functional and Nutritional Properties of Soy Protein Isolate for Infant Formula

Huijing Li, Kexue Zhu, Huiming Zhou and Wei Peng
Journal of Agricultural and Food Chemistry 59 (22) 12028 (2011)
DOI: 10.1021/jf203390e
See this article

Spray drying of high pressure jet-processed condensed skim milk

Charith A. Hettiarachchi, Grace L. Voronin and Federico M. Harte
Journal of Food Engineering 261 1 (2019)
DOI: 10.1016/j.jfoodeng.2019.04.007
See this article

High pressure processing of food-grade emulsion systems: Antimicrobial activity, and effect on the physicochemical properties

Seyed Mohammad Taghi Gharibzahedi, César Hernández-Ortega, Jorge Welti-Chanes, et al.
Food Hydrocolloids 87 307 (2019)
DOI: 10.1016/j.foodhyd.2018.08.012
See this article

Enhanced foaming and emulsifying properties of high-pressure-jet-processed skim milk

Charith A. Hettiarachchi, Marta Corzo-Martínez, Maneesha S. Mohan and Federico M. Harte
International Dairy Journal 87 60 (2018)
DOI: 10.1016/j.idairyj.2018.06.004
See this article

Effect of the addition of liquid whey from cheese making factory on the physicochemical properties of whey protein isolate gels made by high hydrostatic pressure

Edwin F. Torres, Gerardo González, Bernadette Klotz, et al.
Journal of Food Science and Technology 56 (1) 245 (2019)
DOI: 10.1007/s13197-018-3483-5
See this article

Effects of high hydrostatic pressure on the structure of bovine α-lactalbumin

J.O. Rodiles-López, I.J. Arroyo-Maya, M.E. Jaramillo-Flores, et al.
Journal of Dairy Science 93 (4) 1420 (2010)
DOI: 10.3168/jds.2009-2786
See this article

Evaluating the effect of conjugation on the bioactivities of whey protein hydrolysates

Shayanti Minj, Sanjeev Anand and Sergio Martinez‐Monteagudo
Journal of Food Science 86 (12) 5107 (2021)
DOI: 10.1111/1750-3841.15958
See this article

Rehydration Properties of Whey Protein Isolate Powders Containing Nanoparticulated Proteins

Jacob R. Guralnick, Ram R. Panthi, Valeria L. Cenini, Vinay S. N. Mishra, Barry M. G. O’Hagan, Shane V. Crowley and James A. O’Mahony
Dairy 2 (4) 602 (2021)
DOI: 10.3390/dairy2040047
See this article

High internal phase oil-in-water emulsions stabilized by supercritical carbon dioxide extruded whey protein concentrate

Sumera Javad, Rajamanickam Gopirajah and Syed S.H. Rizvi
Food Chemistry 372 131362 (2022)
DOI: 10.1016/j.foodchem.2021.131362
See this article