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For: 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]
Number Citing Articles
1 Lan W, Zhang B, Zhou D, Xie J. Ultrasound assisted slightly acidic electrolyzed water treatment on the protein structure stability of vacuum‐packaged sea bass ( Lateolabrax japonicas ) during refrigerated storage. Journal of Food Safety. [DOI: 10.1111/jfs.13009] [Reference Citation Analysis]
2 Daniloski D, McCarthy NA, Auldist MJ, Vasiljevic T. Properties of sodium caseinate as affected by the β-casein phenotypes. J Colloid Interface Sci 2022;626:939-50. [PMID: 35835044 DOI: 10.1016/j.jcis.2022.07.021] [Cited by in Crossref: 1] [Cited by in F6Publishing: 1] [Article Influence: 1.0] [Reference Citation Analysis]
3 Daniloski D, Mccarthy NA, Vasiljevic T. Impact of heating on the properties of A1/A1, A1/A2, and A2/A2 β-casein milk phenotypes. Food Hydrocolloids 2022;128:107604. [DOI: 10.1016/j.foodhyd.2022.107604] [Cited by in Crossref: 3] [Cited by in F6Publishing: 3] [Article Influence: 3.0] [Reference Citation Analysis]
4 Wang Y, Li B, Guo Y, Liu C, Liu J, Tan B, Guo Z, Wang Z, Jiang L. Effects of ultrasound on the structural and emulsifying properties and interfacial properties of oxidized soybean protein aggregates. Ultrasonics Sonochemistry 2022;87:106046. [DOI: 10.1016/j.ultsonch.2022.106046] [Reference Citation Analysis]
5 Bogahawaththa D, Vasiljevic T. Shear-induced structural changes and denaturation of bovine immunoglobulin G and serum albumin at different temperatures. Food Hydrocolloids 2022;124:107283. [DOI: 10.1016/j.foodhyd.2021.107283] [Reference Citation Analysis]
6 Daniloskia D, Mccarthy NA, O’callaghan TF, Vasiljevic T. Authentication of β-casein milk phenotypes using FTIR spectroscopy. International Dairy Journal 2022. [DOI: 10.1016/j.idairyj.2022.105350] [Cited by in Crossref: 4] [Cited by in F6Publishing: 4] [Article Influence: 4.0] [Reference Citation Analysis]
7 Vasiljevic T. Probiotic Cultures in Cheese and Yogurt. Encyclopedia of Dairy Sciences 2022. [DOI: 10.1016/b978-0-12-818766-1.00163-x] [Reference Citation Analysis]
8 Eisner MD. Direct and indirect heating of milk – A technological perspective beyond time–temperature profiles. International Dairy Journal 2021;122:105145. [DOI: 10.1016/j.idairyj.2021.105145] [Cited by in Crossref: 2] [Cited by in F6Publishing: 2] [Article Influence: 2.0] [Reference Citation Analysis]
9 Bista A, Mccarthy N, O'donnell CP, O'shea N. Key parameters and strategies to control milk concentrate viscosity in milk powder manufacture. International Dairy Journal 2021;121:105120. [DOI: 10.1016/j.idairyj.2021.105120] [Cited by in Crossref: 3] [Cited by in F6Publishing: 4] [Article Influence: 3.0] [Reference Citation Analysis]
10 Guo Z, Huang Z, Guo Y, Li B, Yu W, Zhou L, Jiang L, Teng F, Wang Z. Effects of high-pressure homogenization on structural and emulsifying properties of thermally soluble aggregated kidney bean (Phaseolus vulgaris L.) proteins. Food Hydrocolloids 2021;119:106835. [DOI: 10.1016/j.foodhyd.2021.106835] [Cited by in Crossref: 24] [Cited by in F6Publishing: 29] [Article Influence: 24.0] [Reference Citation Analysis]
11 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: 8.0] [Reference Citation Analysis]
12 Fuzsey M, Patra B. Technical Brief: The Importance of Bioactivity in Human Milk and Human Milk–Based Products. Neonatology Today 2021;16:34-36. [DOI: 10.51362/neonatology.today/202171673436] [Reference Citation Analysis]
13 Bui ATH, Cozzolino D, Zisu B, Chandrapala J. The generation of volatiles in model systems containing varying casein to whey protein ratios as affected by low frequency ultrasound. LWT 2021;147:111677. [DOI: 10.1016/j.lwt.2021.111677] [Reference Citation Analysis]
14 Hong Bui AT, Cozzolino D, Zisu B, Chandrapala J. Infrared analysis of ultrasound treated milk systems with different levels of caseins, whey proteins and fat. International Dairy Journal 2021;117:104983. [DOI: 10.1016/j.idairyj.2021.104983] [Cited by in Crossref: 5] [Cited by in F6Publishing: 5] [Article Influence: 5.0] [Reference Citation Analysis]
15 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]
16 Rodríguez Arzuaga M, Bosch A, Añón MC, Abraham AG. Heat induced conformational changes of whey proteins in model infant formulae: Effect of casein and inulin. International Dairy Journal 2020;105:104695. [DOI: 10.1016/j.idairyj.2020.104695] [Cited by in Crossref: 2] [Cited by in F6Publishing: 1] [Article Influence: 1.0] [Reference Citation Analysis]
17 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]
18 Ranvir S, Sharma R, Gandhi K, Upadhyay N, Mann B. Assessment of proteolysis in ultra‐high temperature milk using attenuated total reflectance–Fourier transform infrared spectroscopy. Int J Dairy Technol 2020;73:366-75. [DOI: 10.1111/1471-0307.12683] [Cited by in Crossref: 5] [Cited by in F6Publishing: 5] [Article Influence: 2.5] [Reference Citation Analysis]
19 Dantas MDA, Silva MM, Silva ON, Franco OL, Fensterseifer ICM, Tenório HA, Pereira HJV, Figueiredo IM, Santos JCC. Interactions of tetracyclines with milk allergenic protein (casein): a molecular and biological approach. J Biomol Struct Dyn 2020;38:5389-400. [PMID: 31814537 DOI: 10.1080/07391102.2019.1702587] [Cited by in Crossref: 5] [Cited by in F6Publishing: 3] [Article Influence: 1.7] [Reference Citation Analysis]
20 Zou Y, Shi H, Xu P, Jiang D, Zhang X, Xu W, Wang D. Combined effect of ultrasound and sodium bicarbonate marination on chicken breast tenderness and its molecular mechanism. Ultrasonics Sonochemistry 2019;59:104735. [DOI: 10.1016/j.ultsonch.2019.104735] [Cited by in Crossref: 28] [Cited by in F6Publishing: 31] [Article Influence: 9.3] [Reference Citation Analysis]
21 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]
22 Liu H, Grosvenor AJ, Li X, Wang XL, Ma Y, Clerens S, Dyer JM, Day L. Changes in Milk Protein Interactions and Associated Molecular Modification Resulting from Thermal Treatments and Storage. J Food Sci 2019;84:1737-45. [PMID: 31225661 DOI: 10.1111/1750-3841.14663] [Cited by in Crossref: 16] [Cited by in F6Publishing: 16] [Article Influence: 5.3] [Reference Citation Analysis]
23 Condict L, Paramita VD, Kasapis S. Dairy protein–ligand interactions upon thermal processing and targeted delivery for the design of functional foods. Current Opinion in Food Science 2019;27:8-17. [DOI: 10.1016/j.cofs.2019.03.007] [Cited by in Crossref: 9] [Cited by in F6Publishing: 9] [Article Influence: 3.0] [Reference Citation Analysis]