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For: Singh J, Prakash S, Bhandari B, Bansal N. Ultra high temperature (UHT) stability of casein-whey protein mixtures at high protein content: Heat induced protein interactions. Food Research International 2019;116:103-13. [DOI: 10.1016/j.foodres.2018.12.049] [Cited by in Crossref: 17] [Cited by in F6Publishing: 10] [Article Influence: 5.7] [Reference Citation Analysis]
Number Citing Articles
1 Abdallah M, Azevedo-scudeller L, Sun W, Descamps A, Gourdin P, Hiolle M, Baniel A, Lesur C, Delaplace G. Impact of casein demineralization on the fouling of UHT plant and the heat stability of high protein beverages: A pilot scale study. Food and Bioproducts Processing 2022. [DOI: 10.1016/j.fbp.2022.10.012] [Reference Citation Analysis]
2 Singh R, Rathod G, Meletharayil G, Kapoor R, Sankarlal V, Amamcharla J. Invited review: Shelf-stable dairy protein beverages—Scientific and technological aspects. Journal of Dairy Science 2022;105:9327-9346. [DOI: 10.3168/jds.2022-22208] [Reference Citation Analysis]
3 Abdallah M, Azevedo-scudeller L, Hiolle M, Lesur C, Baniel A, Delaplace G. Review on mechanisms leading to fouling and stability issues related to heat treatment of casein-based RTD beverages. Food and Bioproducts Processing 2022;136:67-83. [DOI: 10.1016/j.fbp.2022.09.009] [Reference Citation Analysis]
4 de Souza AB, Xavier AAO, Stephani R, Tavares GM. Sedimentation in UHT high-protein dairy beverages: influence of sequential preheating coupled with homogenisation or supplementation with carbohydrates. International Dairy Journal 2022. [DOI: 10.1016/j.idairyj.2022.105505] [Reference Citation Analysis]
5 Huellemeier HA, Eren NM, Payne TD, Schultz ZD, Heldman DR. Monitoring and Characterization of Milk Fouling on Stainless Steel Using a High-Pressure High-Temperature Quartz Crystal Microbalance with Dissipation. Langmuir 2022. [PMID: 35899940 DOI: 10.1021/acs.langmuir.2c00419] [Reference Citation Analysis]
6 Harwood W, Drake M. Manufacture of Milk and Whey Products: Impact of Processing on Sensory Characteristics of Milk and Dairy Products. Encyclopedia of Dairy Sciences 2022. [DOI: 10.1016/b978-0-12-818766-1.00110-0] [Reference Citation Analysis]
7 Jeong EW, Park GR, Kim J, Yun SY, Imm JY, Lee HG. Effect of Modified Casein to Whey Protein Ratio on Dispersion Stability, Protein Quality and Body Composition in Rats. Food Sci Anim Resour 2021;41:855-68. [PMID: 34632404 DOI: 10.5851/kosfa.2021.e42] [Cited by in Crossref: 1] [Cited by in F6Publishing: 2] [Article Influence: 1.0] [Reference Citation Analysis]
8 Dunn M, Barbano DM, Drake M. Viscosity changes and gel formation during storage of liquid micellar casein concentrates. J Dairy Sci 2021:S0022-0302(21)00875-4. [PMID: 34531054 DOI: 10.3168/jds.2021-20658] [Cited by in Crossref: 1] [Cited by in F6Publishing: 1] [Article Influence: 1.0] [Reference Citation Analysis]
9 Liu Q, Huang G, Ma C, Li G, Wang R. Effect of ultra‐high pressure and ultra‐high temperature treatments on the quality of watermelon juice during storage. J Food Process Preserv 2021;45. [DOI: 10.1111/jfpp.15723] [Cited by in Crossref: 1] [Cited by in F6Publishing: 1] [Article Influence: 1.0] [Reference Citation Analysis]
10 Tong J, Zhang Z, Wu Q, Huang Z, Malakar PK, Chen L, Liu H, Pan Y, Zhao Y. Antibacterial peptides from seafood: A promising weapon to combat bacterial hazards in food. Food Control 2021;125:108004. [DOI: 10.1016/j.foodcont.2021.108004] [Cited by in Crossref: 6] [Cited by in F6Publishing: 6] [Article Influence: 6.0] [Reference Citation Analysis]
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12 Dumpler J, Huppertz T, Kulozik U. Invited review: Heat stability of milk and concentrated milk: Past, present, and future research objectives. J Dairy Sci 2020;103:10986-1007. [PMID: 33041027 DOI: 10.3168/jds.2020-18605] [Cited by in Crossref: 26] [Cited by in F6Publishing: 28] [Article Influence: 13.0] [Reference Citation Analysis]
13 Xiong X, Ho MT, Bhandari B, Bansal N. Foaming properties of milk protein dispersions at different protein content and casein to whey protein ratios. International Dairy Journal 2020;109:104758. [DOI: 10.1016/j.idairyj.2020.104758] [Cited by in Crossref: 19] [Cited by in F6Publishing: 20] [Article Influence: 9.5] [Reference Citation Analysis]
14 Singh J, Prakash S, Bhandari B, Bansal N. Ultra-high temperature (UHT) stability of chocolate flavored high protein beverages. J Food Sci 2020;85:3012-9. [PMID: 32856323 DOI: 10.1111/1750-3841.15397] [Cited by in Crossref: 2] [Cited by in F6Publishing: 2] [Article Influence: 1.0] [Reference Citation Analysis]
15 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]
16 Dhungana P, Truong T, Bansal N, Bhandari B. Apparent thermal and UHT stability of native, homogenized and recombined creams with different average fat globule sizes. Food Res Int 2019;123:153-65. [PMID: 31284963 DOI: 10.1016/j.foodres.2019.04.054] [Cited by in Crossref: 5] [Cited by in F6Publishing: 3] [Article Influence: 1.7] [Reference Citation Analysis]
17 Kensche A, Dürasch A, König B, Henle T, Hannig C, Hannig M. Characterization of the in situ pellicle ultrastructure formed under the influence of bovine milk and milk protein isolates. Arch Oral Biol 2019;104:133-40. [PMID: 31202148 DOI: 10.1016/j.archoralbio.2019.05.021] [Cited by in Crossref: 8] [Cited by in F6Publishing: 8] [Article Influence: 2.7] [Reference Citation Analysis]