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
Effect of Heat Sealing and Storage on Mechanical and Barrier Properties of Maillard Modified Fish Skin Gelatin/L-arabinose Composite Films
Invited review: Shelf-stable dairy protein beverages—Scientific and technological aspects
R. Singh, G. Rathod, G.H. Meletharayil, R. Kapoor, V.M. Sankarlal and J.K. Amamcharla Journal of Dairy Science 105(12) 9327 (2022) https://doi.org/10.3168/jds.2022-22208
Breakage behaviour and functionality of spray-dried agglomerated model infant milk formula: Effect of proteins and carbohydrates content
Photometric extinction measurements to study dissolution kinetic of skim milk powder
Frank Schulnies, Heike Teichmann, Reinhard Kohlus, Sebastian Kleinschmidt and Thomas Kleinschmidt International Dairy Journal 130 105210 (2022) https://doi.org/10.1016/j.idairyj.2021.105210
Insolubility in milk protein concentrates: potential causes and strategies to minimize its occurrence
Production, composition and preservation of micellar casein concentrate and its application in cheesemaking: A review
Xiaofeng Xia, John T Tobin, Mark A Fenelon, Paul L H Mcsweeney and Jeremiah J Sheehan International Journal of Dairy Technology 75(1) 46 (2022) https://doi.org/10.1111/1471-0307.12829
Influence of Glycomacropeptide on Rehydration Characteristics of Micellar Casein Concentrate Powder
Pilot‐scale production and physicochemical characterisation of spray‐dried nanoparticulated whey protein powders
Jacob R Guralnick, Ram R Panthi, Francesca Bot, Valeria L Cenini, Barry MG O’Hagan, Shane V Crowley and James A O’Mahony International Journal of Dairy Technology 74(3) 581 (2021) https://doi.org/10.1111/1471-0307.12797
Rehydration properties of regular and agglomerated milk protein concentrate powders produced using nitrogen gas injection prior to spray drying
A novel approach for dynamic in-situ surface characterisation of milk protein concentrate hydration and reconstitution using an environmental scanning electron microscope
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
Modelling the changes in viscosity during thermal treatment of milk protein concentrate using kinetic data
Casein‐Based Powders: Characteristics and Rehydration Properties
Denise Felix da Silva, Lilia Ahrné, Richard Ipsen and Anni Bygvraa Hougaard Comprehensive Reviews in Food Science and Food Safety 17(1) 240 (2018) https://doi.org/10.1111/1541-4337.12319
Influence of storage conditions on the functional properties of micellar casein powder
Sarah Nasser, Anne Moreau, Romain Jeantet, Alain Hédoux and Guillaume Delaplace Food and Bioproducts Processing 106 181 (2017) https://doi.org/10.1016/j.fbp.2017.09.004
Monitoring of pilot-scale induction processes for dairy powders using inline and offline approaches
Jonathan J. O'Sullivan, Christiane Schmidmeier, Kamil P. Drapala, James A. O'Mahony and Alan L. Kelly Journal of Food Engineering 197 9 (2017) https://doi.org/10.1016/j.jfoodeng.2016.10.023
The structural modification and rehydration behaviours of milk protein isolate powders: The effect of granule growth in the high shear granulation process
Novel methods to study the effect of protein content and dissolution temperature on the solubility of milk protein concentrate: Focused beam reflectance and ultrasonic flaw detector-based methods
Physical and rehydration properties of milk protein concentrates: comparison of spray-dried and extrusion-porosified powders
Jean-Marie Bouvier, Maxime Collado, Darren Gardiner, Maxwell Scott and Pierre Schuck Dairy Science & Technology 93(4-5) 387 (2013) https://doi.org/10.1007/s13594-012-0100-7
From high milk protein powders to the rehydrated dispersions in variable ionic environments: A review
