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For: Kharlamova A, Nicolai T, Chassenieux C. Heat-induced gelation of mixtures of casein micelles with whey protein aggregates. Food Hydrocolloids 2019;92:198-207. [DOI: 10.1016/j.foodhyd.2019.01.048] [Cited by in Crossref: 11] [Cited by in F6Publishing: 11] [Article Influence: 2.8] [Reference Citation Analysis]
Number Citing Articles
1 Wang X, Zhao Z. A mini-review about direct steam heating and its application in dairy and plant protein processing. Food Chem 2023;408:135233. [PMID: 36535181 DOI: 10.1016/j.foodchem.2022.135233] [Reference Citation Analysis]
2 Yun G, Gillies G, Ripberger G, Hashemizadeh I, Whitby CP, Bronlund J. Modelling the reaction kinetics of β-lactoglobulin and κ-casein heat-induced interactions in skim milk. Journal of Food Engineering 2022. [DOI: 10.1016/j.jfoodeng.2022.111391] [Reference Citation Analysis]
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4 Nicolai T, Chassenieux C. Heat-induced gelation of casein micelles. Food Hydrocolloids 2021;118:106755. [DOI: 10.1016/j.foodhyd.2021.106755] [Cited by in Crossref: 3] [Cited by in F6Publishing: 3] [Article Influence: 1.5] [Reference Citation Analysis]
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6 Abbas Syed Q, Hassan A, Sharif S, Ishaq A, Saeed F, Afzaal M, Hussain M, Anjum FM. Structural and functional properties of milk proteins as affected by heating, high pressure, Gamma and ultraviolet irradiation: a review. International Journal of Food Properties 2021;24:871-84. [DOI: 10.1080/10942912.2021.1937209] [Cited by in Crossref: 8] [Cited by in F6Publishing: 6] [Article Influence: 4.0] [Reference Citation Analysis]
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8 Daffner K, Vadodaria S, Ong L, Nöbel S, Gras S, Norton I, Mills T. Design and characterization of casein–whey protein suspensions via the pH–temperature-route for application in extrusion-based 3D-Printing. Food Hydrocolloids 2021;112:105850. [DOI: 10.1016/j.foodhyd.2020.105850] [Cited by in Crossref: 16] [Cited by in F6Publishing: 13] [Article Influence: 8.0] [Reference Citation Analysis]
9 Khalesi H, Sun C, He J, Lu W, Fang Y. The role of amyloid fibrils in the modification of whey protein isolate gels with the form of stranded and particulate microstructures. Food Research International 2021;140:109856. [DOI: 10.1016/j.foodres.2020.109856] [Cited by in Crossref: 6] [Cited by in F6Publishing: 5] [Article Influence: 3.0] [Reference Citation Analysis]
10 Lin L, Oh H, Deeth H, Wong M. The effects of casein and whey proteins on the rheological properties of calcium-induced skim milk gels. International Dairy Journal 2021;113:104893. [DOI: 10.1016/j.idairyj.2020.104893] [Cited by in Crossref: 6] [Cited by in F6Publishing: 7] [Article Influence: 3.0] [Reference Citation Analysis]
11 Khalesi H, Lu W, Fang Y. WITHDRAWN: Reinforcing the rheological and mechanical properties of WPI nanocomposite hydrogels with birefringence morphologies. International Journal of Biological Macromolecules 2020. [DOI: 10.1016/j.ijbiomac.2020.11.055] [Reference Citation Analysis]
12 Devnani B, Ong L, Kentish S, Gras S. Heat induced denaturation, aggregation and gelation of almond proteins in skim and full fat almond milk. Food Chem 2020;325:126901. [PMID: 32387956 DOI: 10.1016/j.foodchem.2020.126901] [Cited by in Crossref: 17] [Cited by in F6Publishing: 12] [Article Influence: 5.7] [Reference Citation Analysis]