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).
The effect of heat treatment on physicochemical properties of skim milk concentrate and spray‐dried skim milk powder
Archana Bista, Eoin G Murphy, Colm P O'Donnell and Norah O'Shea International Journal of Dairy Technology 75(3) 690 (2022) https://doi.org/10.1111/1471-0307.12876
Production and characterisation of goat milk powder made from sonicated whole milk concentrates
Physicochemical Properties and Whey Proteomes of Camel Milk Powders Produced by Different Concentration and Dehydration Processes
Zhengzheng Zou, John A. Duley, David M. Cowley, Sarah Reed, Buddhika J. Arachchige, Bhesh Bhandari, Paul N. Shaw and Nidhi Bansal Foods 11(5) 727 (2022) https://doi.org/10.3390/foods11050727
Selecting packaging material for dry food products by trade‐off of sustainability and performance: A case study on cookies and milk powder
Maarten Baele, An Vermeulen, Dimitri Adons, Roos Peeters, Angelique Vandemoortele, Frank Devlieghere, Bruno De Meulenaer and Peter Ragaert Packaging Technology and Science 34(5) 303 (2021) https://doi.org/10.1002/pts.2561
Energy usage in the manufacture of dairy powders: Advances in conventional processing and disruptive technologies
Semi-industrial production of a minimally processed infant formula powder using membrane filtration
X. Yu, N. Leconte, S. Méjean, G. Garric, S. Even, G. Henry, F.J. Tessier, M. Howsam, T. Croguennec, G. Gésan-Guiziou, D. Dupont, R. Jeantet and A. Deglaire Journal of Dairy Science 104(5) 5265 (2021) https://doi.org/10.3168/jds.2020-19529
Citrate esterification of debranched waxy maize starch: Structural, physicochemical and amylolysis properties
Physicochemical, thermal, and flow properties of ice cream powder as influenced by moisture content
Heartwin A. Pushpadass, Hrishikesh Mitra, Magdaline Eljeeva Emerald Franklin, et al. Journal of Food Processing and Preservation (2020) https://doi.org/10.1111/jfpp.15106
Linda Le Roux, Serge Mejean, Raphaël Chacon, Christelle Lopez, Didier Dupont, Amélie Deglaire, Françoise Nau and Romain Jeantet LWT 120 108891 (2020) https://doi.org/10.1016/j.lwt.2019.108891
Application of differential scanning calorimetry to freeze-dried milk and milk fractions
Alessandro Pugliese, Maria Paciulli, Emma Chiavaro and Germano Mucchetti Journal of Thermal Analysis and Calorimetry 137(2) 703 (2019) https://doi.org/10.1007/s10973-018-7971-7
Construction of a design space for goat milk powder production using moisture sorption isotherms
Amanda Nascimento, Mario E. R. M. Cavalcanti‐Mata, Maria E. Martins Duarte, Matheus Pasquali and Hugo M. Lisboa Journal of Food Process Engineering 42(6) (2019) https://doi.org/10.1111/jfpe.13228
Influence of the drying step in the steam-jet granulation process of dairy powders
Impact of the catalytic activity of iodine on the granule morphology, crystalline structure, thermal properties and water solubility of acetylated corn (Zea mays) starch synthesized under microwave assistance
