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:

Effect of microbial transglutaminase on the mechanical properties and microstructure of acid-induced gels and emulsion gels produced from thermal denatured egg white proteins

Farhad Alavi, Zahra Emam-Djomeh, Maryam Salami and Mehdi Mohammadian
International Journal of Biological Macromolecules 153 523 (2020)
https://doi.org/10.1016/j.ijbiomac.2020.03.008

Liquid whey protein concentrates as primary raw material for acid dairy gels

Marta Helena Fernandes HENRIQUES, David Manuel Gama Simões GOMES, Ana Raquel BORGES and Carlos José Dias PEREIRA
Food Science and Technology 40 (2) 361 (2020)
https://doi.org/10.1590/fst.43218

Advantages of electro-Fenton over electrocoagulation for disinfection of dairy wastewater

Carmina Bruguera-Casamada, Rosa M. Araujo, Enric Brillas and Ignasi Sirés
Chemical Engineering Journal 376 119975 (2019)
https://doi.org/10.1016/j.cej.2018.09.136

The relationship between breaking force and hydrophobic interactions or disulfide bonds involved in heat-induced soy protein gels as affected by heating time and temperature

Chao Wu, Wuchao Ma and Yufei Hua
International Journal of Food Science & Technology 54 (1) 231 (2019)
https://doi.org/10.1111/ijfs.13931

Characterization and embedding potential of bovine serum albumin cold-set gel induced by glucono-δ-lactone and sodium chloride

Xiao-min Chen, Jiang-lan Yuan, Rui-xia Li and Xu Kang
Food Hydrocolloids 95 273 (2019)
https://doi.org/10.1016/j.foodhyd.2019.04.050

Fractal Dimension Analysis of Texture Formation of Whey Protein-Based Foods

Robi Andoyo, Vania Dianti Lestari, Efri Mardawati and Bambang Nurhadi
International Journal of Food Science 2018 1 (2018)
https://doi.org/10.1155/2018/7673259

Calcium-induced gelation of whey protein aggregates: Kinetics, structure and rheological properties

Anna Kharlamova, Taco Nicolai and Christophe Chassenieux
Food Hydrocolloids 79 145 (2018)
https://doi.org/10.1016/j.foodhyd.2017.11.049

Radical cross-linked whey protein aggregates as building blocks of non-heated cold-set gels

Farhad Alavi, Shima Momen, Zahra Emam-Djomeh, Maryam Salami and Ali Akbar Moosavi-Movahedi
Food Hydrocolloids 81 429 (2018)
https://doi.org/10.1016/j.foodhyd.2018.03.016

Acid-induced gelation of whey protein aggregates: Kinetics, gel structure and rheological properties

Anna Kharlamova, Christophe Chassenieux and Taco Nicolai
Food Hydrocolloids 81 263 (2018)
https://doi.org/10.1016/j.foodhyd.2018.02.043

Tailoring egg white proteins by a GRAS redox pair for production of cold-set gel

Farhad Alavi, Shima Momen, Zahra Emam-Djomeh, Maryam Salami and Ali Akbar Moosavi-Movahedi
LWT 98 428 (2018)
https://doi.org/10.1016/j.lwt.2018.09.016

Gelation of oil-in-water emulsions stabilized by whey protein

Raphaela Araujo Mantovani, Ângelo Luiz Fazani Cavallieri and Rosiane Lopes Cunha
Journal of Food Engineering 175 108 (2016)
https://doi.org/10.1016/j.jfoodeng.2015.12.011

One-pot nanoparticulation of potentially bioactive peptides and gallic acid encapsulation

Himan Nourbakhsh, Ashkan Madadlou, Zahra Emam-Djomeh, Yi-Cheng Wang and Sundaram Gunasekaran
Food Chemistry 210 317 (2016)
https://doi.org/10.1016/j.foodchem.2016.04.112

Denaturation and Physical Characteristics of Spray-Dried Whey Protein Isolate Powders Produced in the Presence and Absence of Lactose, Trehalose, and Polysorbate-80

M. Amdadul Haque, Jie Chen, Peter Aldred and Benu Adhikari
Drying Technology 33 (10) 1243 (2015)
https://doi.org/10.1080/07373937.2015.1023311

Microemulsification–cold gelation of whey proteins for nanoencapsulation of date palm pit extract

Saeed Sadeghi, Ashkan Madadlou and Mohamadsaeed Yarmand
Food Hydrocolloids 35 590 (2014)
https://doi.org/10.1016/j.foodhyd.2013.07.021

Functional properties of whey protein concentrate texturized at acidic pH: Effect of extrusion temperature

M. Nor Afizah and Syed S.H. Rizvi
LWT - Food Science and Technology 57 (1) 290 (2014)
https://doi.org/10.1016/j.lwt.2014.01.019

Acid gelation of native and heat-denatured soy proteins and locust bean gum

Fabiana A. Perrechil, Ana Luiza M. Braga and Rosiane L. Cunha
International Journal of Food Science & Technology 48 (3) 620 (2013)
https://doi.org/10.1111/ijfs.12007

Cold-set whey protein–flaxseed gum gels induced by mono or divalent salt addition

Kátia Regina Kuhn, Ângelo Luiz Fazani Cavallieri and Rosiane Lopes da Cunha
Food Hydrocolloids 25 (5) 1302 (2011)
https://doi.org/10.1016/j.foodhyd.2010.12.005

The effect of transglutaminase from Streptomyces sp. CBMAI 837 on the gelation of acidified sodium caseinate

Juliana Alves Macedo, Angelo Luiz Fazani Cavallieri, Rosiane Lopes da Cunha and Hélia Harumi Sato
International Dairy Journal 20 (10) 673 (2010)
https://doi.org/10.1016/j.idairyj.2010.03.014

Cold-set whey protein gels induced by calcium or sodium salt addition

Kátia Regina Kuhn, Ângelo Luiz Fazani Cavallieri and Rosiane Lopes da Cunha
International Journal of Food Science & Technology 45 (2) 348 (2010)
https://doi.org/10.1111/j.1365-2621.2009.02145.x

Whey Protein/Arabic Gum Gels Formed by Chemical or Physical Gelation Process

Melina D. Valim, Angelo L. F. Cavallieri and Rosiane L. Cunha
Food Biophysics 4 (1) 23 (2009)
https://doi.org/10.1007/s11483-008-9098-z