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Cited by in F6Publishing
For: Wu J, Chen S, Wang T, Li H, Sedaghat Doost A, Van Damme EJ, De Meulenaer B, Van der Meeren P. Improved heat stability of recombined evaporated milk emulsions by wet heat pretreatment of skim milk powder dispersions. Food Hydrocolloids 2021;118:106757. [DOI: 10.1016/j.foodhyd.2021.106757] [Cited by in Crossref: 2] [Cited by in F6Publishing: 2] [Article Influence: 1.0] [Reference Citation Analysis]
Number Citing Articles
1 Wu J, Chen S, Van Damme EJM, De Meulenaer B, Van der Meeren P. Protein interactions during dry and wet heat pre-treatment of skim milk powder (dispersions) and their effect on the heat stability of recombined filled evaporated milk. Food Chem 2023;418:135974. [PMID: 36965384 DOI: 10.1016/j.foodchem.2023.135974] [Reference Citation Analysis]
2 Yousefi N, Abbasi S. Food proteins: Solubility & thermal stability improvement techniques. Food Chemistry Advances 2022;1:100090. [DOI: 10.1016/j.focha.2022.100090] [Cited by in Crossref: 1] [Cited by in F6Publishing: 1] [Article Influence: 1.0] [Reference Citation Analysis]
3 Wu J, Chen S, Nyiransabimana L, Van Damme EJ, De Meulenaer B, Van der Meeren P. Improved heat stability of recombined filled evaporated milk emulsions by wet heat pre-treatment of skim milk powder dispersions at different pH values. LWT 2022;154:112739. [DOI: 10.1016/j.lwt.2021.112739] [Cited by in Crossref: 1] [Cited by in F6Publishing: 1] [Article Influence: 1.0] [Reference Citation Analysis]
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