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Cited by in F6Publishing
For: Khalesi M, Fitzgerald RJ. Physicochemical properties and water interactions of milk protein concentrate with two different levels of undenatured whey protein. Colloids and Surfaces A: Physicochemical and Engineering Aspects 2021;629:127516. [DOI: 10.1016/j.colsurfa.2021.127516] [Cited by in Crossref: 2] [Cited by in F6Publishing: 2] [Article Influence: 1.0] [Reference Citation Analysis]
Number Citing Articles
1 Janahar JJ, Balasubramaniam VM, Jiménez-Flores R, Campanella OH, Patel B, Ortega-Anaya J. Impact of ultra-shear technology on quality attributes of model dairy-pea protein dispersions with different fat levels. Curr Res Food Sci 2023;6:100439. [PMID: 36691593 DOI: 10.1016/j.crfs.2023.100439] [Reference Citation Analysis]
2 Zhang Y, Pandiselvam R, Liu Y. Understanding the factors affecting the surface chemical composition of dairy powders: a systematic review. Crit Rev Food Sci Nutr 2022;:1-15. [PMID: 35916834 DOI: 10.1080/10408398.2022.2105803] [Reference Citation Analysis]
3 Mcsweeney DJ, Aydogdu T, Hailu Y, O’mahony JA, Mccarthy NA. Heat treatment of liquid ultrafiltration concentrate influences the physical and functional properties of milk protein concentrate powders. International Dairy Journal 2022. [DOI: 10.1016/j.idairyj.2022.105403] [Reference Citation Analysis]
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