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:

Analysis of the interaction between chitosan with different molecular weights and casein based on optical interferometry

Ning Ma, Lu Wang, Lele Zhou, Yizhen Wan, Shaohua Ding and Weiping Qian
Food Hydrocolloids 137 108386 (2023)
https://doi.org/10.1016/j.foodhyd.2022.108386

Stability of acidified milk drinks: Comparison of high hydrostatic pressure (HHP) and thermal treatments

Bige Tirpanci, Baris Ozel, Mecit Halil Oztop and Hami Alpas
International Dairy Journal 137 105512 (2023)
https://doi.org/10.1016/j.idairyj.2022.105512

Purification of Galacto-oligosaccharide (GOS) by fermentation with Kluyveromyces lactis and Interaction between GOS and casein under simulated acidic fermentation conditions

Zhihui LI, Lai Tian-tian, Tariq Aziz, Zhang Min, Abid Sarwar, Yang Zhennai, Metab Alharbi, Abdulrahman Alshammari and Abdullah F Alasmari
World Journal of Microbiology and Biotechnology 39 (12) (2023)
https://doi.org/10.1007/s11274-023-03791-1

Physical Stability of Chestnut Lily Beverages (CLB): Effects of Shear Homogenization on Beverage Rheological Behavior, Particle Size, and Sensory Properties

Yao Cui, Jianxue Liu, Sihai Han, Peiyan Li, Denglin Luo and Jinying Guo
Foods 11 (20) 3188 (2022)
https://doi.org/10.3390/foods11203188

Effects of polysaccharide charge density on the structure and stability of carboxymethylcellulose-casein nanocomplexes at pH 4.5 prepared with and without a pH-cycle

Nan Li and Qixin Zhong
Food Hydrocolloids 117 106718 (2021)
https://doi.org/10.1016/j.foodhyd.2021.106718

Stability of acidified milk drinks induced by various polysaccharide stabilizers: A review

Yalong Guo, Yue Wei, Zhixiang Cai, Baochao Hou and Hongbin Zhang
Food Hydrocolloids 118 106814 (2021)
https://doi.org/10.1016/j.foodhyd.2021.106814

The effect of microbial transglutaminase enzyme and Persian gum on the characteristics of traditional kefir drink

Fatemeh Beirami-Serizkani, Mohammad Hojjati and Hossein Jooyandeh
International Dairy Journal 112 104843 (2021)
https://doi.org/10.1016/j.idairyj.2020.104843

Influence of the degree of esterification of soluble soybean polysaccharide on the stability of acidified milk drinks

Zhixiang Cai, Yue Wei, Yalong Guo, Aiqin Ma and Hongbin Zhang
Food Hydrocolloids 108 106052 (2020)
https://doi.org/10.1016/j.foodhyd.2020.106052

Stabilization of directly acidified protein drinks by single and mixed hydrocolloids—combining particle size, rheology, tribology, and sensory data

Jing Liu, Heidi Liva Pedersen, Lisbeth Knarreborg, Richard Ipsen and Wender L. P. Bredie
Food Science & Nutrition 8 (12) 6433 (2020)
https://doi.org/10.1002/fsn3.1933

Rheological and dielectric behavior of milk/sodium carboxymethylcellulose mixtures at various temperatures

Yuan Liu and Kongshuang Zhao
Journal of Molecular Liquids 290 111175 (2019)
https://doi.org/10.1016/j.molliq.2019.111175

Microparticles formed by heating potato protein—polysaccharide electrostatic complexes

Lykke Stounbjerg, Birgitte Andreasen and Richard Ipsen
Journal of Food Engineering 263 79 (2019)
https://doi.org/10.1016/j.jfoodeng.2019.05.041

Development of an efficient stabiliser mixture for physical stability of nonfat unfizzy doogh

Elham Khanniri, Mojtaba Yousefi, Nasim Khorshidian, Sara Sohrabvandi and Amir M Mortazavian
International Journal of Dairy Technology 72 (1) 8 (2019)
https://doi.org/10.1111/1471-0307.12554

Recent advances in application of different hydrocolloids in dairy products to improve their techno-functional properties

Mohammad Yousefi and Seid Mahdi Jafari
Trends in Food Science & Technology 88 468 (2019)
https://doi.org/10.1016/j.tifs.2019.04.015

Beverage clouding agents: Review of principles and current manufacturing

Lykke Stounbjerg, Christian Vestergaard, Birgitte Andreasen and Richard Ipsen
Food Reviews International 34 (7) 613 (2018)
https://doi.org/10.1080/87559129.2017.1373286

Impact of distribution of carboxymethyl substituents in the stabilizer of carboxymethyl cellulose on the stability of acidified milk drinks

Zhixiang Cai, Juan Wu, Baiqiao Du and Hongbin Zhang
Food Hydrocolloids 76 150 (2018)
https://doi.org/10.1016/j.foodhyd.2016.12.034

Influence of carboxy methyl cellulose (CMC) and pectin on rheological, physical stability and sensory properties of milk and concentrated jujuba mixture

Nafise Karimi, Ali Mohamadi Sani and Rezvan Pourahmad
Journal of Food Measurement and Characterization 10 (2) 396 (2016)
https://doi.org/10.1007/s11694-016-9318-z

Formation of electrostatic complexes using sodium caseinate with high‐methoxyl pectin and carboxymethyl cellulose and their application in stabilisation of curcumin

Hyunnho Cho, Hana Jung, HeeJae Lee, Ho‐Kyung Kwak and Keum Taek Hwang
International Journal of Food Science & Technology 51 (7) 1655 (2016)
https://doi.org/10.1111/ijfs.13137

Effect of CMC Molecular Weight on Acid‐Induced Gelation of Heated WPI‐CMC Soluble Complex

Yan Huan, Sha Zhang and Bongkosh Vardhanabhuti
Journal of Food Science 81 (2) (2016)
https://doi.org/10.1111/1750-3841.13209

Spectrophotometric analysis of polysaccharide/milk protein interactions with methylene blue using Independent Components Analysis

Anne Rohart, Delphine Jouan-Rimbaud Bouveresse, Douglas N. Rutledge and Camille Michon
Food Hydrocolloids 43 769 (2015)
https://doi.org/10.1016/j.foodhyd.2014.08.007

Rheological and Chemical Characterization of Smoothie Beverages Containing High Concentrations of Fibre and Polyphenols from Apple

Dongxiao Sun-Waterhouse, Karim Bekkour, Sandhya S. Wadhwa and Geoffrey I.N. Waterhouse
Food and Bioprocess Technology 7 (2) 409 (2014)
https://doi.org/10.1007/s11947-013-1091-y

Combination effect of sodium carboxymethyl cellulose and soybean soluble polysaccharides on stability of acidified skimmed milk drinks

Arsene Ntazinda, Maureen Jepkorir Cheserek, Lin-Xia Sheng, Jun Meng and Rong-Rong Lu
Dairy Science & Technology 94 (3) 283 (2014)
https://doi.org/10.1007/s13594-014-0162-9

Influence of homogenisation and the degradation of stabilizer on the stability of acidified milk drinks stabilized by carboxymethylcellulose

Juan Wu, Baiqiao Du, Jing Li and Hongbin Zhang
LWT - Food Science and Technology 56 (2) 370 (2014)
https://doi.org/10.1016/j.lwt.2013.12.029

Emulsion stabilisation using polysaccharide–protein complexes

M. Evans, I. Ratcliffe and P.A. Williams
Current Opinion in Colloid & Interface Science 18 (4) 272 (2013)
https://doi.org/10.1016/j.cocis.2013.04.004

Influence of molecular weight and degree of substitution of carboxymethylcellulose on the stability of acidified milk drinks

Baiqiao Du, Jing Li, Hongbin Zhang, et al.
Food Hydrocolloids 23 (5) 1420 (2009)
https://doi.org/10.1016/j.foodhyd.2008.10.004