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For: Bogahawaththa D, Chandrapala J, Vasiljevic T. Thermal denaturation of bovine immunoglobulin G and its association with other whey proteins. Food Hydrocolloids 2017;72:350-7. [DOI: 10.1016/j.foodhyd.2017.06.017] [Cited by in Crossref: 40] [Cited by in F6Publishing: 35] [Article Influence: 8.0] [Reference Citation Analysis]
Number Citing Articles
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6 Kontopodi E, Boeren S, Stahl B, van Goudoever JB, van Elburg RM, Hettinga K. High-Temperature Short-Time Preserves Human Milk's Bioactive Proteins and Their Function Better Than Pasteurization Techniques With Long Processing Times. Front Pediatr 2022;9:798609. [DOI: 10.3389/fped.2021.798609] [Cited by in Crossref: 5] [Cited by in F6Publishing: 5] [Article Influence: 5.0] [Reference Citation Analysis]
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8 Neves MIL, Strieder MM, Silva EK, Meireles MAA. Manufacturing natural blue colorant from genipin-crosslinked milk proteins: Does the heat treatment applied to raw milk influence the production of blue compounds? Future Foods 2021;4:100059. [DOI: 10.1016/j.fufo.2021.100059] [Cited by in Crossref: 3] [Cited by in F6Publishing: 3] [Article Influence: 3.0] [Reference Citation Analysis]
9 Wang Y, Ren H, Liang W, Jin X, Yuan Q, Liu Z, Chen D, Zhang Y. A novel approach to temperature-dependent thermal processing authentication for milk by infrared spectroscopy coupled with machine learning. Journal of Food Engineering 2021;311:110740. [DOI: 10.1016/j.jfoodeng.2021.110740] [Cited by in Crossref: 3] [Cited by in F6Publishing: 3] [Article Influence: 3.0] [Reference Citation Analysis]
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12 Kaur S, Huppertz T, Vasiljevic T. Milk protein hydrolysis by actinidin: Influence of protein source and hydrolysis conditions. International Dairy Journal 2021;118:105029. [DOI: 10.1016/j.idairyj.2021.105029] [Cited by in Crossref: 3] [Cited by in F6Publishing: 1] [Article Influence: 3.0] [Reference Citation Analysis]
13 Roobab U, Inam-ur-raheem M, Khan AW, Arshad RN, Zeng X, Aadil RM. Innovations in High-pressure Technologies for the Development of Clean Label Dairy Products: A Review. Food Reviews International. [DOI: 10.1080/87559129.2021.1928690] [Cited by in Crossref: 9] [Cited by in F6Publishing: 6] [Article Influence: 9.0] [Reference Citation Analysis]
14 Muuronen K, Partanen R, Heidebrecht H, Kulozik U. Effects of conventional processing methods on whey proteins in production of native whey powder. International Dairy Journal 2021;116:104959. [DOI: 10.1016/j.idairyj.2020.104959] [Cited by in Crossref: 5] [Cited by in F6Publishing: 5] [Article Influence: 5.0] [Reference Citation Analysis]
15 Mehra R, Singh R, Nayan V, Buttar HS, Kumar N, Kumar S, Bhardwaj A, Kaushik R, Kumar H. Nutritional attributes of bovine colostrum components in human health and disease: A comprehensive review. Food Bioscience 2021;40:100907. [DOI: 10.1016/j.fbio.2021.100907] [Cited by in Crossref: 9] [Cited by in F6Publishing: 10] [Article Influence: 9.0] [Reference Citation Analysis]
16 Zhang W, Liu Y, Li Z, Xu S, Hettinga K, Zhou P. Retaining bioactive proteins and extending shelf life of skim milk by microfiltration combined with Ultraviolet-C treatment. LWT 2021;141:110945. [DOI: 10.1016/j.lwt.2021.110945] [Cited by in Crossref: 3] [Cited by in F6Publishing: 3] [Article Influence: 3.0] [Reference Citation Analysis]
17 Aalaei K, Khakimov B, De Gobba C, Ahrné L. Digestion patterns of proteins in pasteurized and ultra-high temperature milk using in vitro gastric models of adult and elderly. Journal of Food Engineering 2021;292:110305. [DOI: 10.1016/j.jfoodeng.2020.110305] [Cited by in Crossref: 17] [Cited by in F6Publishing: 12] [Article Influence: 17.0] [Reference Citation Analysis]
18 Qin YS, Jiang H, Wang CF, Cheng M, Wang LL, Huang MY, Zhao QX, Jiang HH. Physicochemical and functional properties of goat milk whey protein and casein obtained during different lactation stages. J Dairy Sci 2021;104:3936-46. [PMID: 33551171 DOI: 10.3168/jds.2020-19454] [Cited by in F6Publishing: 2] [Reference Citation Analysis]
19 Bogahawaththa D, Trajkovska B, Markoska T, Vasiljevic T. Effects of pressurized thermal processing on native proteins of raw skim milk and its concentrate. J Dairy Sci 2021;104:2834-42. [PMID: 33455749 DOI: 10.3168/jds.2020-19542] [Cited by in Crossref: 4] [Cited by in F6Publishing: 4] [Article Influence: 4.0] [Reference Citation Analysis]
20 Agyapong DAY, Jiang H, Ni X, Wu J, Zeng H. Gold Nanoparticles/Thermochromic Composite Film on Screen-Printed Electrodes for Simultaneous Detection of Protein and Temperature. JBNB 2021;12:7-19. [DOI: 10.4236/jbnb.2021.122002] [Reference Citation Analysis]
21 Bogahawaththa D, Vasiljevic T. Denaturation of selected bioactive whey proteins during pasteurization and their ability to modulate milk immunogenicity. J Dairy Res 2020;87:484-7. [PMID: 33300486 DOI: 10.1017/S0022029920000989] [Cited by in Crossref: 4] [Cited by in F6Publishing: 5] [Article Influence: 2.0] [Reference Citation Analysis]
22 Liu Y, Xiong L, Kontopodi E, Boeren S, Zhang L, Zhou P, Hettinga K. Changes in the milk serum proteome after thermal and non-thermal treatment. Innovative Food Science & Emerging Technologies 2020;66:102544. [DOI: 10.1016/j.ifset.2020.102544] [Cited by in Crossref: 12] [Cited by in F6Publishing: 9] [Article Influence: 6.0] [Reference Citation Analysis]
23 Liu Y, Zhang W, Zhang L, Hettinga K, Zhou P. Characterizing the changes of bovine milk serum proteins after simulated industrial processing. LWT 2020;133:110101. [DOI: 10.1016/j.lwt.2020.110101] [Cited by in Crossref: 11] [Cited by in F6Publishing: 7] [Article Influence: 5.5] [Reference Citation Analysis]
24 Morrin ST, McCarthy G, Kennedy D, Marotta M, Irwin JA, Hickey RM. Immunoglobulin G from bovine milk primes intestinal epithelial cells for increased colonization of bifidobacteria. AMB Express 2020;10:114. [PMID: 32556705 DOI: 10.1186/s13568-020-01048-w] [Cited by in Crossref: 4] [Cited by in F6Publishing: 4] [Article Influence: 2.0] [Reference Citation Analysis]
25 Bogahawaththa D, Vasiljevic T. Shearing accelerates denaturation of β-lactoglobulin and α-lactalbumin in skim milk during heating. International Dairy Journal 2020;105:104674. [DOI: 10.1016/j.idairyj.2020.104674] [Cited by in Crossref: 5] [Cited by in F6Publishing: 5] [Article Influence: 2.5] [Reference Citation Analysis]
26 Liu Y, Zhang W, Han B, Zhang L, Zhou P. Changes in bioactive milk serum proteins during milk powder processing. Food Chemistry 2020;314:126177. [DOI: 10.1016/j.foodchem.2020.126177] [Cited by in Crossref: 20] [Cited by in F6Publishing: 21] [Article Influence: 10.0] [Reference Citation Analysis]
27 Bogahawaththa D, Chau NHB, Trivedi J, Dissanayake M, Vasiljevic T. Impact of controlled shearing on solubility and heat stability of pea protein isolate dispersed in solutions with adjusted ionic strength. Food Research International 2019;125:108522. [DOI: 10.1016/j.foodres.2019.108522] [Cited by in Crossref: 14] [Cited by in F6Publishing: 14] [Article Influence: 4.7] [Reference Citation Analysis]
28 Arranz E, Corrochano A, Shanahan C, Villalva M, Jaime L, Santoyo S, Callanan M, Murphy E, Giblin L. Antioxidant activity and characterization of whey protein-based beverages: Effect of shelf life and gastrointestinal transit on bioactivity. Innovative Food Science & Emerging Technologies 2019;57:102209. [DOI: 10.1016/j.ifset.2019.102209] [Cited by in Crossref: 18] [Cited by in F6Publishing: 18] [Article Influence: 6.0] [Reference Citation Analysis]
29 Ranadheera C, Liyanaarachchi W, Dissanayake M, Chandrapala J, Huppertz T, Vasiljevic T. Impact of shear and pH on properties of casein micelles in milk protein concentrate. LWT 2019;108:370-6. [DOI: 10.1016/j.lwt.2019.03.090] [Cited by in Crossref: 13] [Cited by in F6Publishing: 13] [Article Influence: 4.3] [Reference Citation Analysis]
30 Bogahawaththa D, Chandrapala J, Vasiljevic T. Thermal denaturation of bovine β-lactoglobulin in different protein mixtures in relation to antigenicity. International Dairy Journal 2019;91:89-97. [DOI: 10.1016/j.idairyj.2018.10.004] [Cited by in Crossref: 14] [Cited by in F6Publishing: 16] [Article Influence: 4.7] [Reference Citation Analysis]
31 Bogahawaththa D, Bao Chau NH, Trivedi J, Dissanayake M, Vasiljevic T. Impact of selected process parameters on solubility and heat stability of pea protein isolate. LWT 2019;102:246-53. [DOI: 10.1016/j.lwt.2018.12.034] [Cited by in Crossref: 34] [Cited by in F6Publishing: 34] [Article Influence: 11.3] [Reference Citation Analysis]
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34 Mediwaththe A, Bogahawaththa D, Grewal MK, Chandrapala J, Vasiljevic T. Structural changes of native milk proteins subjected to controlled shearing and heating. Food Research International 2018;114:151-8. [DOI: 10.1016/j.foodres.2018.08.001] [Cited by in Crossref: 23] [Cited by in F6Publishing: 19] [Article Influence: 5.8] [Reference Citation Analysis]
35 Alegbeleye OO, Guimarães JT, Cruz AG, Sant’ana AS. Hazards of a ‘healthy’ trend? An appraisal of the risks of raw milk consumption and the potential of novel treatment technologies to serve as alternatives to pasteurization. Trends in Food Science & Technology 2018;82:148-66. [DOI: 10.1016/j.tifs.2018.10.007] [Cited by in Crossref: 35] [Cited by in F6Publishing: 36] [Article Influence: 8.8] [Reference Citation Analysis]
36 Feeney S, Morrin ST, Joshi L, Hickey RM. The Role of Immunoglobulins from Bovine Colostrum and Milk in Human Health Promotion. Novel Proteins for Food, Pharmaceuticals and Agriculture 2018. [DOI: 10.1002/9781119385332.ch16] [Cited by in Crossref: 1] [Cited by in F6Publishing: 2] [Article Influence: 0.3] [Reference Citation Analysis]
37 Chen C, Chen G, Wan P, Chen D, Zhu T, Hu B, Sun Y, Zeng X. Characterization of Bovine Serum Albumin and (−)-Epigallocatechin Gallate/3,4- O -Dicaffeoylquinic Acid/Tannic Acid Layer by Layer Assembled Microcapsule for Protecting Immunoglobulin G in Stomach Digestion and Release in Small Intestinal Tract. J Agric Food Chem 2018;66:11141-50. [DOI: 10.1021/acs.jafc.8b04381] [Cited by in Crossref: 7] [Cited by in F6Publishing: 7] [Article Influence: 1.8] [Reference Citation Analysis]
38 Bogahawaththa D, Ashraf R, Chandrapala J, Donkor O, Vasiljevic T. In vitro immunogenicity of various native and thermally processed bovine milk proteins and their mixtures. Journal of Dairy Science 2018;101:8726-36. [DOI: 10.3168/jds.2018-14488] [Cited by in Crossref: 7] [Cited by in F6Publishing: 7] [Article Influence: 1.8] [Reference Citation Analysis]
39 Liyanaarachchi W, Vasiljevic T. Caseins and their interactions that modify heat aggregation of whey proteins in commercial dairy mixtures. International Dairy Journal 2018;83:43-51. [DOI: 10.1016/j.idairyj.2018.03.006] [Cited by in Crossref: 15] [Cited by in F6Publishing: 15] [Article Influence: 3.8] [Reference Citation Analysis]
40 Mandli J, El Fatimi I, Seddaoui N, Amine A. Enzyme immunoassay (ELISA/immunosensor) for a sensitive detection of pork adulteration in meat. Food Chemistry 2018;255:380-9. [DOI: 10.1016/j.foodchem.2018.01.184] [Cited by in Crossref: 58] [Cited by in F6Publishing: 41] [Article Influence: 14.5] [Reference Citation Analysis]
41 Bogahawaththa D, Buckow R, Chandrapala J, Vasiljevic T. Comparison between thermal pasteurization and high pressure processing of bovine skim milk in relation to denaturation and immunogenicity of native milk proteins. Innovative Food Science & Emerging Technologies 2018;47:301-8. [DOI: 10.1016/j.ifset.2018.03.016] [Cited by in Crossref: 51] [Cited by in F6Publishing: 41] [Article Influence: 12.8] [Reference Citation Analysis]