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Cited by in F6Publishing
For: Choi I, Zhong Q. Physicochemical properties of skim milk powder dispersions after acidification to pH 2.4–3.0 and heating. Food Hydrocolloids 2020;100:105435. [DOI: 10.1016/j.foodhyd.2019.105435] [Cited by in Crossref: 3] [Cited by in F6Publishing: 3] [Article Influence: 1.0] [Reference Citation Analysis]
Number Citing Articles
1 Li N, Choi I, Vuia-Riser J, Carter B, Drake M, Zhong Q. Physical and sensory properties of lemon-flavored acidic beverages formulated with nonfat dry milk during storage. J Dairy Sci 2022;105:3926-38. [PMID: 35307175 DOI: 10.3168/jds.2021-21389] [Reference Citation Analysis]
2 Choi I, Li N, Vuia-riser J, Carter B, Drake M, Zhong Q. Neutral pH nonfat dry milk beverages with turbidity reduced by sodium hexametaphosphate: Physical and sensory properties during storage. LWT 2021;147:111656. [DOI: 10.1016/j.lwt.2021.111656] [Cited by in Crossref: 2] [Cited by in F6Publishing: 2] [Article Influence: 1.0] [Reference Citation Analysis]
3 Choi I, Zhong Q. Gluconic acid as a chelator to improve clarity of skim milk powder dispersions at pH 3.0. Food Chem 2021;344:128639. [PMID: 33229152 DOI: 10.1016/j.foodchem.2020.128639] [Cited by in Crossref: 6] [Cited by in F6Publishing: 6] [Article Influence: 2.0] [Reference Citation Analysis]