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).
This article has been cited by the following article(s):
A novel fine-grained TiZrCu alloy tailored for marine environment with high microbial corrosion-resistance
Jiaqi Li, Xi Ouyang, Diaofeng Li, Hang Yu, Yaozong Mao, Qing Jia, Zhiqiang Zhang, Mingxing Zhang, Chunguang Bai, Fuhui Wang and Dake Xu Journal of Materials Science & Technology 222 315 (2025) https://doi.org/10.1016/j.jmst.2024.10.018
Effect of bovine and buffalo ghee fractionation on triacylglycerols profile, lipids nutritional quality indices, thermal behavior, and tocopherols content: A comparative analysis with two categories of infant formula fat
Characterization of the microstructure, interfacial properties and crystallization behaviours of milk fat globule and membrane isolated from acidified bovine milk and sweet whey
Observation of a temperature dependent anomaly in the UV translucency of milk useful for UV-C preservation techniques
Jaayke L. Fiege, Benedikt Woll, Stefan Hebig, Alexandra Dabrowski, Volker Gräf, Elke Walz, Stefan Nöbel, Katrin Schrader and Mario Stahl Scientific Reports 13(1) (2023) https://doi.org/10.1038/s41598-023-49124-y
Multiscale Structural Insight into Dairy Products and Plant-Based Alternatives by Scattering and Imaging Techniques
Theresia Heiden-Hecht, Baohu Wu, Marie-Sousai Appavou, Stephan Förster, Henrich Frielinghaus and Olaf Holderer Foods 12(10) 2021 (2023) https://doi.org/10.3390/foods12102021
Effects of Cooling Rate and Emulsifier Combination on the Colloidal Stability of Crystalline Dispersions Stabilized by Phospholipids and β-Lactoglobulin
Solid–Liquid Phase Transitions of Triglycerides in Griebenschmalz, Smalec, and Fedt Studied Using 13C Solid-State NMR with Dynamics-Based Spectral Filtering
Impact of Cooling Profile on Refined Palm Oil Crystallization: Microscopic and Small and Wide‐Angle X‐Ray Scattering Investigations
Chloé Sainlaud, Olivier Taché, Fabienne Testard, Jean‐Marc Saiter, Maxime C. Bohin and Gérard Coquerel European Journal of Lipid Science and Technology 124(2) (2022) https://doi.org/10.1002/ejlt.202100045
Milk mimicry – Triglyceride mixtures that mimic lipid structuring during the digestion of bovine and human milk
Characterisation of bovine and buffalo anhydrous milk fat fractions along with infant formulas fat: Application of differential scanning calorimetry, Fourier transform infrared spectroscopy, and colour attributes
Crystallization of Femtoliter Surface Droplet Arrays Revealed by Synchrotron Small-Angle X-ray Scattering
Brendan Dyett, Lisa Zychowski, Lei Bao, Thomas G. Meikle, Shuhua Peng, Haitao Yu, Miaosi Li, Jamie Strachan, Nigel Kirby, Amy Logan, Charlotte E. Conn and Xuehua Zhang Langmuir 34(32) 9470 (2018) https://doi.org/10.1021/acs.langmuir.8b01252
Saïd Bouhallab, Christelle Lopez and Monique A.V. Axelos 33 (2017) https://doi.org/10.1002/9783527697724.ch3
Olive oil based edible W/O/W emulsions stability as affected by addition of some acylglycerides
Fernando Fernández-Martín, María Freire, Ricard Bou, Susana Cofrades and Francisco Jiménez-Colmenero Journal of Food Engineering 196 18 (2017) https://doi.org/10.1016/j.jfoodeng.2016.10.011
Gradual disaggregation of the casein micelle improves its emulsifying capacity and decreases the stability of dairy emulsions
Effect of Phytosterols on the Crystallization Behavior of Oil-in-Water Milk Fat Emulsions
Lisa M. Zychowski, Amy Logan, Mary Ann Augustin, Alan L. Kelly, Alexandru Zabara, James A. O’Mahony, Charlotte E. Conn and Mark A. E. Auty Journal of Agricultural and Food Chemistry 64(34) 6546 (2016) https://doi.org/10.1021/acs.jafc.6b01722
Effect of Milk Fat Globule Size on the Physical Functionality of Dairy Products
Tuyen Truong, Martin Palmer, Nidhi Bansal and Bhesh Bhandari SpringerBriefs in Food, Health, and Nutrition, Effect of Milk Fat Globule Size on the Physical Functionality of Dairy Products 35 (2016) https://doi.org/10.1007/978-3-319-23877-7_6
Monitoring cake baking by studying different ingredient interactions: From a model system to a real system
Solid triacylglycerols within human fat globules: β crystals with a melting point above in-body temperature of infants, formed upon storage of breast milk at low temperature
Crystallization Properties and Polymorphism of Triacylglycerols in Goat’s Milk Fat Globules
Wafa Ben Amara-Dali, Christelle Lopez, Pierre Lesieur and Michel Ollivon Journal of Agricultural and Food Chemistry 56(12) 4511 (2008) https://doi.org/10.1021/jf073491g
