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For: Wu S, Fitzpatrick J, Cronin K, Miao S. Effects of calcium chelation on the neutralization of milk protein isolate and casein micelle reassembling. Food Chemistry 2020;332:127440. [DOI: 10.1016/j.foodchem.2020.127440] [Cited by in Crossref: 12] [Cited by in F6Publishing: 8] [Article Influence: 4.0] [Reference Citation Analysis]
Number Citing Articles
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2 Md Asaduzzaman, Thomas Pütz, Ronald Gebhardt. Citrate effect on the swelling behaviour and stability of casein microparticles. Sci Rep 2022;12:18401. [PMID: 36319679 DOI: 10.1038/s41598-022-23096-x] [Reference Citation Analysis]
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4 Król-Grzymała A, Sienkiewicz-Szłapka E, Fiedorowicz E, Rozmus D, Cieślińska A, Grzybowski A. Tear Biomarkers in Alzheimer's and Parkinson's Diseases, and Multiple Sclerosis: Implications for Diagnosis (Systematic Review). Int J Mol Sci 2022;23:10123. [PMID: 36077520 DOI: 10.3390/ijms231710123] [Reference Citation Analysis]
5 Ren J, Liao M, Ma L, Chen F, Liao X, Hu X, Miao S, Fitzpatrick J, Ji J. Effect of spray freeze drying on the structural modification and rehydration characteristics of micellar casein powders. Innovative Food Science & Emerging Technologies 2022;80:103093. [DOI: 10.1016/j.ifset.2022.103093] [Reference Citation Analysis]
6 Zhao X, Fan X, Shao X, Cheng M, Wang C, Jiang H, Zhang X, Yuan C. Modifying the physicochemical properties, solubility and foaming capacity of milk proteins by ultrasound-assisted alkaline pH-shifting treatment. Ultrason Sonochem 2022;88:106089. [PMID: 35809472 DOI: 10.1016/j.ultsonch.2022.106089] [Cited by in F6Publishing: 1] [Reference Citation Analysis]
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10 Zhao X, Wang C, Cheng M, Zhang X, Jiang H. Influence of calcium on the properties of micellar casein in goat milk. LWT 2021;150:111935. [DOI: 10.1016/j.lwt.2021.111935] [Cited by in Crossref: 4] [Cited by in F6Publishing: 6] [Article Influence: 2.0] [Reference Citation Analysis]
11 Khalesi M, FitzGerald RJ. Insolubility in milk protein concentrates: potential causes and strategies to minimize its occurrence. Crit Rev Food Sci Nutr 2021;:1-17. [PMID: 33856251 DOI: 10.1080/10408398.2021.1908955] [Cited by in Crossref: 9] [Cited by in F6Publishing: 7] [Article Influence: 4.5] [Reference Citation Analysis]
12 Wu S, Cronin K, Fitzpatrick J, Miao S. Updating insights into the rehydration of dairy-based powder and the achievement of functionality. Crit Rev Food Sci Nutr 2021;:1-18. [PMID: 33792423 DOI: 10.1080/10408398.2021.1904203] [Cited by in Crossref: 1] [Cited by in F6Publishing: 1] [Article Influence: 0.5] [Reference Citation Analysis]
13 Wu S, Lin D, Fitzpatrick J, Cronin K, Miao S. Influence of acidification or alkalization followed by neutralization on dissolution and acid gelation ability of MPI. Food Hydrocolloids 2021;113:106422. [DOI: 10.1016/j.foodhyd.2020.106422] [Cited by in Crossref: 1] [Cited by in F6Publishing: 1] [Article Influence: 0.5] [Reference Citation Analysis]
14 Dong-yan Goh W, Chong L, Kuan Y, Ismail MN. Effect of homogenisation in foam and emulsion mix beverage colloidal system: A case in Teh Tarik. International Journal of Gastronomy and Food Science 2021;23:100310. [DOI: 10.1016/j.ijgfs.2021.100310] [Cited by in F6Publishing: 1] [Reference Citation Analysis]
15 Yang L, Li Z, Gu X, Chi F, Zhu Y. Synergistic Effect of Heating pH and Transglutaminase on the Gelation Kinetics and Texture of Yak Skim Milk Gels. Journal of Food Quality 2021;2021:1-7. [DOI: 10.1155/2021/6676518] [Cited by in Crossref: 1] [Cited by in F6Publishing: 1] [Article Influence: 0.5] [Reference Citation Analysis]