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:

Partitioning of casein and fat in Cheddar cheese manufacturing as affected by cheese milk standardisation: A review

Joseph F Kayihura
International Journal of Dairy Technology 77 (1) 35 (2024)
https://doi.org/10.1111/1471-0307.13009

Influence of Lactose on the Physicochemical Properties and Stability of Infant Formula Powders: A Review

Juhi Saxena, Benu Adhikari, Robert Brkljaca, Thom Huppertz, Bogdan Zisu and Jayani Chandrapala
Food Reviews International 39 (2) 772 (2023)
https://doi.org/10.1080/87559129.2021.1928182

Coagulation and proteolysis of high-protein milks in the gastric environment

Sophie Lamothe and Michel Britten
Journal of Dairy Science 106 (8) 5242 (2023)
https://doi.org/10.3168/jds.2022-22714

Impact of Recombined Milk Systems on Gastrointestinal Fate of Curcumin Nanoemulsion

Haroon Jamshaid Qazi, Aiqian Ye, Alejandra Acevedo-Fani and Harjinder Singh
Frontiers in Nutrition 9 (2022)
https://doi.org/10.3389/fnut.2022.890876

The heat stability of caprine and bovine micellar casein dispersions

Jiajie Yuan, Dasong Liu, Xiaoyu Peng, Yile Jiang, Yu Gao, Xiaoming Liu, Joe M. Regenstein and Peng Zhou
International Dairy Journal 131 105373 (2022)
https://doi.org/10.1016/j.idairyj.2022.105373

Influence of Spray Drying on Encapsulation Efficiencies and Structure of Casein Micelles Loaded with Anthraquinones Extracted from Aloe vera Plant

Uzma Sadiq, Harsharn Gill, Jayani Chandrapala and Fatima Shahid
Applied Sciences 13 (1) 110 (2022)
https://doi.org/10.3390/app13010110

Analysis of the Factors Affecting Static In Vitro Pepsinolysis of Food Proteins

Natsumi Maeda, Dorota Dulko, Adam Macierzanka and Christian Jungnickel
Molecules 27 (4) 1260 (2022)
https://doi.org/10.3390/molecules27041260

The chemical composition, production technology, authentication, and QC analysis of dried milk

Mohamed A. Farag, Ibrahim Khalifa, Marie Gamal and Ibrahim A. Bakry
International Dairy Journal 133 105407 (2022)
https://doi.org/10.1016/j.idairyj.2022.105407

Phase Diagram of Dairy Protein Mixes Obtained by Single Droplet Drying Experiments

Ming Yu, Cécile Le Floch-Fouéré, Jeehyun Lee, Françoise Boissel, Romain Jeantet and Luca Lanotte
Foods 11 (4) 562 (2022)
https://doi.org/10.3390/foods11040562

Relationship between whey protein nitrogen index of skim milk powder and the heat stability of recombined filled evaporated milk

Jianfeng Wu, Chunxia Su, Lorenz de Neve, Ali Sedaghat Doost, Karin De Grave, Pieter Vermeir, José C. Martins and Paul Van der Meeren
LWT 154 112754 (2022)
https://doi.org/10.1016/j.lwt.2021.112754

Effect of Storage of Skim Milk Powder, Nonfat Dry Milk and Milk Protein Concentrate on Functional Properties

Kartik Shah, Prafulla Salunke and Lloyd Metzger
Dairy 3 (3) 565 (2022)
https://doi.org/10.3390/dairy3030040

Heat treatment of milk: Effect on concentrate viscosity, powder manufacture and end-product functionality

Noel A. McCarthy, Jonathan B. Magan, Clodagh M. Kelleher, Alan L. Kelly, James A. O'Mahony and Eoin G. Murphy
International Dairy Journal 128 105289 (2022)
https://doi.org/10.1016/j.idairyj.2021.105289

Effects of dairy and plant protein on growth and growth biomarkers in a piglet model

Anne Krog Ingerslev, Laura Rasmussen, Pan Zhou, Jan Værum Nørgaard, Peter Kappel Theil, Søren Krogh Jensen and Helle Nygaard Lærke
Food & Function 12 (22) 11625 (2021)
https://doi.org/10.1039/D1FO02092G

Key parameters and strategies to control milk concentrate viscosity in milk powder manufacture

Archana Bista, Noel McCarthy, Colm P. O'Donnell and Norah O'Shea
International Dairy Journal 121 105120 (2021)
https://doi.org/10.1016/j.idairyj.2021.105120

Investigating the effect of powder manufacturing and reconstitution on casein micelles using asymmetric flow field-flow fractionation (AF4) and transmission electron microscopy

Anouk Lie-Piang, Mats Leeman, Alejandra Castro, Erik Börjesson and Lars Nilsson
Food Research International 139 109939 (2021)
https://doi.org/10.1016/j.foodres.2020.109939

Functionality of MC88- and MPC85-Enriched Skim Milk: Impact of Shear Conditions in Rotor/Stator Systems and High-Pressure Homogenizers on Powder Solubility and Rennet Gelation Behavior

Malou Warncke and Ulrich Kulozik
Foods 10 (6) 1361 (2021)
https://doi.org/10.3390/foods10061361

Calcium: A comprehensive review on quantification, interaction with milk proteins and implications for processing of dairy products

Giovanni Barone, Saeed Rahimi Yazdi, Søren K. Lillevang and Lilia Ahrné
Comprehensive Reviews in Food Science and Food Safety 20 (6) 5616 (2021)
https://doi.org/10.1111/1541-4337.12844

The effect of ultrafiltration on the acid gelation properties of protein-standardised skim milk systems

Siqi Li, Aiqian Ye and Harjinder Singh
Food Research International 146 110432 (2021)
https://doi.org/10.1016/j.foodres.2021.110432

The effect of drying temperature and sodium caseinate concentration on the functional and physical properties of spray-dried coconut milk

Zalizawati Abdullah, Farah Saleena Taip, Siti Mazlina Mustapa Kamal and Ribhan Zafira Abdul Rahman
Journal of Food Science and Technology 58 (8) 3174 (2021)
https://doi.org/10.1007/s13197-020-04820-9

Production and characterization of infant milk formula powders: A review

A. K. M. Masum, Jayani Chandrapala, Thom Huppertz, Benu Adhikari and Bogdan Zisu
Drying Technology 39 (11) 1492 (2021)
https://doi.org/10.1080/07373937.2020.1767645

Influence of drying temperatures and storage parameters on the physicochemical properties of spray-dried infant milk formula powders

A.K.M. Masum, Jayani Chandrapala, Thom Huppertz, Benu Adhikari and Bogdan Zisu
International Dairy Journal 105 104696 (2020)
https://doi.org/10.1016/j.idairyj.2020.104696

The effects of sequential heat treatment on microbial reduction and spore inactivation during milk processing

Fang Li, Karen Hunt, Aoife K. Buggy, et al.
International Dairy Journal 104 104648 (2020)
https://doi.org/10.1016/j.idairyj.2020.104648

Physicochemical properties of spray-dried model infant milk formula powders: Influence of whey protein-to-casein ratio

A.K.M. Masum, Thom Huppertz, Jayani Chandrapala, Benu Adhikari and Bogdan Zisu
International Dairy Journal 100 104565 (2020)
https://doi.org/10.1016/j.idairyj.2019.104565

The Influence of Composition and Manufacturing Approach on the Physical and Rehydration Properties of Milk Protein Concentrate Powders

David J. McSweeney, Valentyn Maidannyk, Sharon Montgomery, James A. O’Mahony and Noel A. McCarthy
Foods 9 (2) 236 (2020)
https://doi.org/10.3390/foods9020236

Rheological properties of fresh and reconstituted milk protein concentrates under standard and processing conditions

I. Kieferle, K. Hiller, U. Kulozik and N. Germann
Journal of Colloid and Interface Science 537 458 (2019)
https://doi.org/10.1016/j.jcis.2018.11.048

Effect of lactose-to-maltodextrin ratio on emulsion stability and physicochemical properties of spray-dried infant milk formula powders

A.K.M. Masum, Jayani Chandrapala, Benu Adhikari, Thom Huppertz and Bogdan Zisu
Journal of Food Engineering 254 34 (2019)
https://doi.org/10.1016/j.jfoodeng.2019.02.023

Technical note: Fourier transform infrared spectral analysis in tandem with 31P nuclear magnetic resonance spectroscopy elaborates detailed insights into phosphate partitioning during skimmed milk microfiltration and diafiltration

Mattia Boiani, Richard J. FitzGerald and Phil M. Kelly
Journal of Dairy Science 101 (12) 10750 (2018)
https://doi.org/10.3168/jds.2018-14749

Changes in Proteases, Antiproteases, and Bioactive Proteins From Mother's Breast Milk to the Premature Infant Stomach

Veronique Demers‐Mathieu, Søren Drud Nielsen, Mark A. Underwood, Robyn Borghese and David C. Dallas
Journal of Pediatric Gastroenterology and Nutrition 66 (2) 318 (2018)
https://doi.org/10.1097/MPG.0000000000001719

Effect of processing methods and protein content of the concentrate on the properties of milk protein concentrate with 80% protein

L.S. Rupp, M.S. Molitor and J.A. Lucey
Journal of Dairy Science 101 (9) 7702 (2018)
https://doi.org/10.3168/jds.2018-14383

Effect of change in pH of skim milk and ultrafiltered/diafiltered retentates on milk protein concentrate (MPC70) powder properties

Ganga Sahay Meena, Ashish Kumar Singh, Vijay Kumar Gupta, Sanket Borad and Pankaj T. Parmar
Journal of Food Science and Technology 55 (9) 3526 (2018)
https://doi.org/10.1007/s13197-018-3278-8

Addition of proline-rich whey peptides during dehydration increases solubility of rehydrated milk protein concentrates

Marcela Torres-Hernandez, Kate Howell and Louise E. Bennett
International Dairy Journal 85 137 (2018)
https://doi.org/10.1016/j.idairyj.2018.05.010

Effect of sonication on the viscosity of reconstituted skim milk powder and milk protein concentrate as influenced by solids concentration, temperature and sonication

Vidita K. Deshpande and Marie K. Walsh
International Dairy Journal 78 122 (2018)
https://doi.org/10.1016/j.idairyj.2017.11.005

Gastric digestion of milk protein ingredients: Study using an in vitro dynamic model

Xin Wang, Aiqian Ye, Quanquan Lin, Jianzhong Han and Harjinder Singh
Journal of Dairy Science 101 (8) 6842 (2018)
https://doi.org/10.3168/jds.2017-14284

Effect of pH and heat treatment on viscosity and heat coagulation properties of milk protein concentrate

Quang Tri Ho, Kevin M. Murphy, Kamil P. Drapala, et al.
International Dairy Journal 85 219 (2018)
https://doi.org/10.1016/j.idairyj.2018.05.012

Storage stability of whole milk powder produced from raw milk reverse osmosis retentate

Ida Sørensen, Tommas Neve, Niels Ottosen, et al.
Dairy Science & Technology 96 (6) 873 (2017)
https://doi.org/10.1007/s13594-016-0309-y

Effect of milk protein concentrate (MPC80) quality on susceptibility to fouling during thermal processing

Gagan Gandhi, Jayendra K. Amamcharla and Dan Boyle
LWT - Food Science and Technology 81 170 (2017)
https://doi.org/10.1016/j.lwt.2017.03.063

Physico-chemical, functional and rheological properties of milk protein concentrate 60 as affected by disodium phosphate addition, diafiltration and homogenization

Ganga Sahay Meena, Ashish Kumar Singh, Sumit Arora, et al.
Journal of Food Science and Technology 54 (6) 1678 (2017)
https://doi.org/10.1007/s13197-017-2600-1

Milk protein concentrates: opportunities and challenges

Ganga Sahay Meena, Ashish Kumar Singh, Narender Raju Panjagari and Sumit Arora
Journal of Food Science and Technology 54 (10) 3010 (2017)
https://doi.org/10.1007/s13197-017-2796-0

Thermal stability of reconstituted milk protein concentrates: Effect of partial calcium depletion during membrane filtration

H. Eshpari, R. Jimenez-Flores, P.S. Tong and M. Corredig
Food Research International (2017)
https://doi.org/10.1016/j.foodres.2017.07.058

Flowability and wetting behaviour of milk protein ingredients as influenced by powder composition, particle size and microstructure

Juliana V C Silva and James A O'Mahony
International Journal of Dairy Technology 70 (2) 277 (2017)
https://doi.org/10.1111/1471-0307.12368

Comparison of nanofiltration and evaporation technologies on the storage stability of milk protein concentrates

Jialu Cao, Geng Wang, Shaozong Wu, et al.
Dairy Science & Technology 96 (1) 107 (2016)
https://doi.org/10.1007/s13594-015-0244-3

Creating an Efficient Methanol‐Stable Biocatalyst by Protein and Immobilization Engineering Steps towards Efficient Biosynthesis of Biodiesel

Shalev Gihaz, Diána Weiser, Adi Dror, Péter Sátorhelyi, Moran Jerabek‐Willemsen, László Poppe and Ayelet Fishman
ChemSusChem 9 (22) 3161 (2016)
https://doi.org/10.1002/cssc.201601158

Influence of protein content and storage conditions on the solubility of caseins and whey proteins in milk protein concentrates

Inge Gazi and Thom Huppertz
International Dairy Journal 46 22 (2015)
https://doi.org/10.1016/j.idairyj.2014.09.009

Rennet Coagulation and Cheesemaking Properties of Thermally Processed Milk: Overview and Recent Developments

Prashanti Kethireddipalli and Arthur R. Hill
Journal of Agricultural and Food Chemistry 63 (43) 9389 (2015)
https://doi.org/10.1021/jf504167v

Properties of casein concentrates containing various levels of beta‐casein

Jacquelyne R Seibel, Michael S Molitor and John A Lucey
International Journal of Dairy Technology 68 (1) 24 (2015)
https://doi.org/10.1111/1471-0307.12170

Rennet-induced gelation of concentrated milk in the presence of sodium caseinate: Differences between milk concentration using ultrafiltration and osmotic stressing

P. Krishnankutty Nair and M. Corredig
Journal of Dairy Science 98 (1) 27 (2015)
https://doi.org/10.3168/jds.2014-8356

Innovative Uses of Milk Protein Concentrates in Product Development

Shantanu Agarwal, Robert L. W. Beausire, Sonia Patel and Hasmukh Patel
Journal of Food Science 80 (S1) (2015)
https://doi.org/10.1111/1750-3841.12807

Short communication: Effects of nanofiltration and evaporation on the physiochemical properties of milk protein during processing of milk protein concentrate

Jialu Cao, Wei Zhang, Shaozong Wu, et al.
Journal of Dairy Science 98 (1) 100 (2015)
https://doi.org/10.3168/jds.2014-8619

Manufacture of modified milk protein concentrate utilizing injection of carbon dioxide

Chenchaiah Marella, P. Salunke, A.C. Biswas, A. Kommineni and L.E. Metzger
Journal of Dairy Science 98 (6) 3577 (2015)
https://doi.org/10.3168/jds.2014-8946

Dynamic ultra-high pressure homogenisation of milk casein concentrates: Influence of casein content

Hanne Sørensen, Kell Mortensen, Geir Humborstad Sørland, et al.
Innovative Food Science & Emerging Technologies 26 143 (2014)
https://doi.org/10.1016/j.ifset.2014.09.004

Texture and other changes during storage in model high-protein nutrition bars formulated with modified milk protein concentrates

J.C. Banach, S. Clark and B.P. Lamsal
LWT - Food Science and Technology 56 (1) 77 (2014)
https://doi.org/10.1016/j.lwt.2013.11.008

Alterations to the composition of casein micelles and retentate serum during ultrafiltration of skim milk at 10 and 40 °C

Dylan Z. Liu, Michael G. Weeks, David E. Dunstan and Gregory J.O. Martin
International Dairy Journal 35 (1) 63 (2014)
https://doi.org/10.1016/j.idairyj.2013.10.017

Effect of adding salt during the diafiltration step of milk protein concentrate powder manufacture on mineral and soluble protein composition

Vandna Sikand, Phillip S. Tong and John Walker
Dairy Science & Technology 93 (4-5) 401 (2013)
https://doi.org/10.1007/s13594-013-0110-0

Optical backscatter method for determining thermal denaturation of β-lactoglobulin and other whey proteins in milk

Alisa Lamb, Fred Payne, Youling L. Xiong and Manuel Castillo
Journal of Dairy Science 96 (3) 1356 (2013)
https://doi.org/10.3168/jds.2012-5791

Rennet induced gelation of reconstituted milk protein concentrates: The role of calcium and soluble proteins during reconstitution

S. Sandra and M. Corredig
International Dairy Journal 29 (2) 68 (2013)
https://doi.org/10.1016/j.idairyj.2012.10.011

Effect of NaCl addition during diafiltration on the solubility, hydrophobicity, and disulfide bonds of 80% milk protein concentrate powder

X.Y. Mao, P.S. Tong, S. Gualco and S. Vink
Journal of Dairy Science 95 (7) 3481 (2012)
https://doi.org/10.3168/jds.2011-4691

Chemical modifications of casein occurring during industrial manufacturing of milk protein powders

Stefano Cattaneo, Fabio Masotti and Luisa Pellegrino
European Food Research and Technology 235 (2) 315 (2012)
https://doi.org/10.1007/s00217-012-1760-5

Thermal Food Processing

Alan Kelly, Nivedita Datta and Hilton Deeth
Contemporary Food Engineering, Thermal Food Processing 20121070 273 (2012)
https://doi.org/10.1201/b12112-14

Evaporative concentration of skimmed milk: Effect on casein micelle hydration, composition, and size

Dylan Z. Liu, David E. Dunstan and Gregory J.O. Martin
Food Chemistry 134 (3) 1446 (2012)
https://doi.org/10.1016/j.foodchem.2012.03.053

Solubility of commercial milk protein concentrates and milk protein isolates

V. Sikand, P.S. Tong, S. Roy, L.E. Rodriguez-Saona and B.A. Murray
Journal of Dairy Science 94 (12) 6194 (2011)
https://doi.org/10.3168/jds.2011-4477

Does ultrafiltration have a lasting effect on the physico-chemical properties of the casein micelles?

Mary Ann Ferrer, Marcela Alexander and Milena Corredig
Dairy Science & Technology 91 (2) 151 (2011)
https://doi.org/10.1007/s13594-011-0002-0

Functional Biopolymer Particles: Design, Fabrication, and Applications

Owen Griffith Jones and David Julian McClements
Comprehensive Reviews in Food Science and Food Safety 9 (4) 374 (2010)
https://doi.org/10.1111/j.1541-4337.2010.00118.x

Rehydration of high-protein-containing dairy powder: Slow- and fast-dissolving components and storage effects

Arnaud Mimouni, Hilton C. Deeth, Andrew K. Whittaker, Michael J. Gidley and Bhesh R. Bhandari
Dairy Science & Technology 90 (2-3) 335 (2010)
https://doi.org/10.1051/dst/2010002

Raman spectroscopic quantification of milk powder constituents

C.M. McGoverin, A.S.S. Clark, S.E. Holroyd and K.C. Gordon
Analytica Chimica Acta 673 (1) 26 (2010)
https://doi.org/10.1016/j.aca.2010.05.014

Effect of manufacture and reconstitution of milk protein concentrate powder on the size and rennet gelation behaviour of casein micelles

Gregory J.O. Martin, Roderick P.W. Williams and David E. Dunstan
International Dairy Journal 20 (2) 128 (2010)
https://doi.org/10.1016/j.idairyj.2009.08.007

Reconsidering the importance of interfacial properties in foam stability

Peter A. Wierenga, Lianne van Norél and Elka S. Basheva
Colloids and Surfaces A: Physicochemical and Engineering Aspects 344 (1-3) 72 (2009)
https://doi.org/10.1016/j.colsurfa.2009.02.012

Effect of Fortification with Various Types of Milk Proteins on the Rheological Properties and Permeability of Nonfat Set Yogurt

Y. Peng, M. Serra, D.S. Horne and J.A. Lucey
Journal of Food Science 74 (9) (2009)
https://doi.org/10.1111/j.1750-3841.2009.01350.x