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For: Liyanaarachchi W, Ramchandran L, Vasiljevic T. Controlling heat induced aggregation of whey proteins by casein inclusion in concentrated protein dispersions. International Dairy Journal 2015;44:21-30. [DOI: 10.1016/j.idairyj.2014.12.010] [Cited by in Crossref: 31] [Cited by in F6Publishing: 26] [Article Influence: 4.4] [Reference Citation Analysis]
Number Citing Articles
1 Gaspard SJ, Sharma P, Fitzgerald C, Tobin JT, O’mahony JA, Kelly AL, Brodkorb A. Influence of chaperone-like activity of caseinomacropeptide on the gelation behaviour of whey proteins at pH 6.4 and 7.2. Food Hydrocolloids 2021;112:106249. [DOI: 10.1016/j.foodhyd.2020.106249] [Cited by in Crossref: 4] [Cited by in F6Publishing: 6] [Article Influence: 4.0] [Reference Citation Analysis]
2 Halabi A, Deglaire A, Hennetier M, Violleau F, Burel A, Bouhallab S, Dupont D, Croguennec T. Structural characterization of heat-induced protein aggregates in model infant milk formulas. Food Hydrocolloids 2020;107:105928. [DOI: 10.1016/j.foodhyd.2020.105928] [Cited by in Crossref: 8] [Cited by in F6Publishing: 8] [Article Influence: 4.0] [Reference Citation Analysis]
3 Christiansen MV, Pedersen TB, Brønd JN, Skibsted LH, Ahrné L. Physical properties and storage stability of reverse osmosis skim milk concentrates: Effects of skim milk pasteurisation, solid content and thermal treatment. Journal of Food Engineering 2020;278:109922. [DOI: 10.1016/j.jfoodeng.2020.109922] [Cited by in Crossref: 7] [Cited by in F6Publishing: 5] [Article Influence: 3.5] [Reference Citation Analysis]
4 Mohammadi M, Jafari SM, Hamishehkar H, Ghanbarzadeh B. Phytosterols as the core or stabilizing agent in different nanocarriers. Trends in Food Science & Technology 2020;101:73-88. [DOI: 10.1016/j.tifs.2020.05.004] [Cited by in Crossref: 6] [Cited by in F6Publishing: 16] [Article Influence: 3.0] [Reference Citation Analysis]
5 Shin S, Kim HS, Kim MI, Lee J, Park HG, Kim J. Crowding and confinement effects on enzyme stability in mesoporous silicas. International Journal of Biological Macromolecules 2020;144:118-26. [DOI: 10.1016/j.ijbiomac.2019.12.034] [Cited by in Crossref: 6] [Cited by in F6Publishing: 8] [Article Influence: 3.0] [Reference Citation Analysis]
6 Chuang C, Wegrzyn TF, Anema SG, Loveday SM. Hemp globulin heat aggregation is inhibited by the chaperone-like action of caseins. Food Hydrocolloids 2019;93:46-55. [DOI: 10.1016/j.foodhyd.2019.01.061] [Cited by in Crossref: 4] [Cited by in F6Publishing: 6] [Article Influence: 1.3] [Reference Citation Analysis]
7 Ranadheera C, Liyanaarachchi W, Dissanayake M, Chandrapala J, Huppertz T, Vasiljevic T. Impact of shear and pH on properties of casein micelles in milk protein concentrate. LWT 2019;108:370-6. [DOI: 10.1016/j.lwt.2019.03.090] [Cited by in Crossref: 9] [Cited by in F6Publishing: 11] [Article Influence: 3.0] [Reference Citation Analysis]
8 Bogahawaththa D, Bao Chau NH, Trivedi J, Dissanayake M, Vasiljevic T. Impact of selected process parameters on solubility and heat stability of pea protein isolate. LWT 2019;102:246-53. [DOI: 10.1016/j.lwt.2018.12.034] [Cited by in Crossref: 21] [Cited by in F6Publishing: 29] [Article Influence: 7.0] [Reference Citation Analysis]
9 Markoska T, Huppertz T, Grewal MK, Vasiljevic T. FTIR analysis of physiochemical changes in raw skim milk upon concentration. LWT 2019;102:64-70. [DOI: 10.1016/j.lwt.2018.12.011] [Cited by in Crossref: 8] [Cited by in F6Publishing: 10] [Article Influence: 2.7] [Reference Citation Analysis]
10 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: 13] [Cited by in F6Publishing: 10] [Article Influence: 4.3] [Reference Citation Analysis]
11 Silva M, Zisu B, Chandrapala J. Influence of low-frequency ultrasound on the physico-chemical and structural characteristics of milk systems with varying casein to whey protein ratios. Ultrasonics Sonochemistry 2018;49:268-76. [DOI: 10.1016/j.ultsonch.2018.08.015] [Cited by in Crossref: 20] [Cited by in F6Publishing: 22] [Article Influence: 5.0] [Reference Citation Analysis]
12 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: 17] [Cited by in F6Publishing: 19] [Article Influence: 4.3] [Reference Citation Analysis]
13 Kharlamova A, Nicolai T, Chassenieux C. Mixtures of sodium caseinate and whey protein aggregates: Viscosity and acid- or salt-induced gelation. International Dairy Journal 2018;86:110-9. [DOI: 10.1016/j.idairyj.2018.07.002] [Cited by in Crossref: 6] [Cited by in F6Publishing: 6] [Article Influence: 1.5] [Reference Citation Analysis]
14 Liyanaarachchi W, Vasiljevic T. Caseins and their interactions that modify heat aggregation of whey proteins in commercial dairy mixtures. International Dairy Journal 2018;83:43-51. [DOI: 10.1016/j.idairyj.2018.03.006] [Cited by in Crossref: 10] [Cited by in F6Publishing: 12] [Article Influence: 2.5] [Reference Citation Analysis]
15 Bogahawaththa D, Buckow R, Chandrapala J, Vasiljevic T. Comparison between thermal pasteurization and high pressure processing of bovine skim milk in relation to denaturation and immunogenicity of native milk proteins. Innovative Food Science & Emerging Technologies 2018;47:301-8. [DOI: 10.1016/j.ifset.2018.03.016] [Cited by in Crossref: 32] [Cited by in F6Publishing: 41] [Article Influence: 8.0] [Reference Citation Analysis]
16 Mediwaththe A, Chandrapala J, Vasiljevic T. Shear-induced behaviour of native milk proteins heated at temperatures above 80 °C. International Dairy Journal 2018;77:29-37. [DOI: 10.1016/j.idairyj.2017.09.002] [Cited by in Crossref: 13] [Cited by in F6Publishing: 15] [Article Influence: 3.3] [Reference Citation Analysis]
17 Akbari A, Bamdad F, Wu J. Chaperone-like food components: from basic concepts to food applications. Food Funct 2018;9:3597-609. [DOI: 10.1039/c7fo01902e] [Cited by in Crossref: 3] [Cited by in F6Publishing: 3] [Article Influence: 0.8] [Reference Citation Analysis]
18 Bogahawaththa D, Chandrapala J, Vasiljevic T. Thermal denaturation of bovine immunoglobulin G and its association with other whey proteins. Food Hydrocolloids 2017;72:350-7. [DOI: 10.1016/j.foodhyd.2017.06.017] [Cited by in Crossref: 37] [Cited by in F6Publishing: 35] [Article Influence: 7.4] [Reference Citation Analysis]
19 Gaspard SJ, Auty MA, Kelly AL, O'mahony JA, Brodkorb A. Isolation and characterisation of κ-casein/whey protein particles from heated milk protein concentrate and role of κ-casein in whey protein aggregation. International Dairy Journal 2017;73:98-108. [DOI: 10.1016/j.idairyj.2017.05.012] [Cited by in Crossref: 19] [Cited by in F6Publishing: 17] [Article Influence: 3.8] [Reference Citation Analysis]
20 Nishanthi M, Vasiljevic T, Chandrapala J. Properties of whey proteins obtained from different whey streams. International Dairy Journal 2017;66:76-83. [DOI: 10.1016/j.idairyj.2016.11.009] [Cited by in Crossref: 38] [Cited by in F6Publishing: 39] [Article Influence: 7.6] [Reference Citation Analysis]
21 Raynes JK, Day L, Crepin P, Horrocks MH, Carver JA. Coaggregation of κ-Casein and β-Lactoglobulin Produces Morphologically Distinct Amyloid Fibrils. Small 2017;13. [PMID: 28146312 DOI: 10.1002/smll.201603591] [Cited by in Crossref: 19] [Cited by in F6Publishing: 20] [Article Influence: 3.8] [Reference Citation Analysis]
22 Nur M, Ramchandran L, Vasiljevic T. Tragacanth as an oral peptide and protein delivery carrier: Characterization and mucoadhesion. Carbohydr Polym 2016;143:223-30. [PMID: 27083363 DOI: 10.1016/j.carbpol.2016.01.074] [Cited by in Crossref: 23] [Cited by in F6Publishing: 22] [Article Influence: 3.8] [Reference Citation Analysis]
23 Luo X, Vasiljevic T, Ramchandran L. Effect of adjusted pH prior to ultrafiltration of skim milk on membrane performance and physical functionality of milk protein concentrate. Journal of Dairy Science 2016;99:1083-94. [DOI: 10.3168/jds.2015-9842] [Cited by in Crossref: 21] [Cited by in F6Publishing: 20] [Article Influence: 3.5] [Reference Citation Analysis]
24 Laiho S, Ercili-cura D, Forssell P, Myllärinen P, Partanen R. The effect of dynamic heat treatments of native whey protein concentrate on its dispersion characteristics. International Dairy Journal 2015;49:139-47. [DOI: 10.1016/j.idairyj.2015.05.002] [Cited by in Crossref: 12] [Cited by in F6Publishing: 10] [Article Influence: 1.7] [Reference Citation Analysis]
25 Qomarudin Q, Orbell JD, Ramchandran L, Gray SR, Stewart MB, Vasiljevic T. Properties of beta-lactoglobulin/alginate mixtures as a function of component ratio, pH and applied shear. Food Research International 2015;71:23-31. [DOI: 10.1016/j.foodres.2015.02.024] [Cited by in Crossref: 12] [Cited by in F6Publishing: 12] [Article Influence: 1.7] [Reference Citation Analysis]
26 Rahaman T, Vasiljevic T, Ramchandran L. Conformational changes of β-lactoglobulin induced by shear, heat, and pH-Effects on antigenicity. J Dairy Sci 2015;98:4255-65. [PMID: 25912859 DOI: 10.3168/jds.2014-9010] [Cited by in Crossref: 40] [Cited by in F6Publishing: 46] [Article Influence: 5.7] [Reference Citation Analysis]