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For: 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]
Number Citing Articles
1 Gamlath CJ, Leong TS, Ashokkumar M, Martin GJ. Incorporating whey protein aggregates produced with heat and ultrasound treatment into rennet gels and model non-fat cheese systems. Food Hydrocolloids 2020;109:106103. [DOI: 10.1016/j.foodhyd.2020.106103] [Cited by in Crossref: 10] [Cited by in F6Publishing: 11] [Article Influence: 5.0] [Reference Citation Analysis]
2 Miao W, He R, Feng L, Ma K, Zhang C, Zhou J, Chen X, Rui X, Zhang Q, Dong M, Li W, Xu Q. Study on processing stability and fermentation characteristics of donkey milk. LWT 2020;124:109151. [DOI: 10.1016/j.lwt.2020.109151] [Cited by in Crossref: 17] [Cited by in F6Publishing: 13] [Article Influence: 8.5] [Reference Citation Analysis]
3 Kelleher CM, Aydogdu T, Murphy KM, O'mahony JA, Kelly AL, O'callaghan DJ, Mccarthy NA. The effect of protein profile and preheating on denaturation of whey proteins and development of viscosity in milk protein beverages during heat treatment. Int J Dairy Technol 2020;73:494-501. [DOI: 10.1111/1471-0307.12679] [Cited by in Crossref: 12] [Cited by in F6Publishing: 13] [Article Influence: 6.0] [Reference Citation Analysis]
4 Ayunta CA, Quinzio CM, Puppo MC, Iturriaga LB. Physicochemical properties of caprine and commercial bovine whey protein concentrate. Food Measure 2019;13:2729-2739. [DOI: 10.1007/s11694-019-00194-5] [Cited by in Crossref: 1] [Cited by in F6Publishing: 2] [Article Influence: 0.3] [Reference Citation Analysis]
5 Munir M, Nadeem M, Qureshi TM, Leong TS, Gamlath CJ, Martin GJ, Ashokkumar M. Effects of high pressure, microwave and ultrasound processing on proteins and enzyme activity in dairy systems — A review. Innovative Food Science & Emerging Technologies 2019;57:102192. [DOI: 10.1016/j.ifset.2019.102192] [Cited by in Crossref: 54] [Cited by in F6Publishing: 59] [Article Influence: 18.0] [Reference Citation Analysis]
6 Nunes L, Tavares GM. Thermal treatments and emerging technologies: Impacts on the structure and techno-functional properties of milk proteins. Trends in Food Science & Technology 2019;90:88-99. [DOI: 10.1016/j.tifs.2019.06.004] [Cited by in Crossref: 38] [Cited by in F6Publishing: 34] [Article Influence: 12.7] [Reference Citation Analysis]
7 Jukkola A, Partanen R, Rojas OJ, Heino A. Effect of heat treatment and pH on the efficiency of micro-diafiltration for the separation of native fat globules from cream in butter production. Journal of Membrane Science 2018;548:99-107. [DOI: 10.1016/j.memsci.2017.11.012] [Cited by in Crossref: 13] [Cited by in F6Publishing: 11] [Article Influence: 3.3] [Reference Citation Analysis]
8 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: 25] [Cited by in F6Publishing: 25] [Article Influence: 5.0] [Reference Citation Analysis]
9 Laiho S, Williams RP, Poelman A, Appelqvist I, Logan A. Effect of whey protein phase volume on the tribology, rheology and sensory properties of fat-free stirred yoghurts. Food Hydrocolloids 2017;67:166-77. [DOI: 10.1016/j.foodhyd.2017.01.017] [Cited by in Crossref: 75] [Cited by in F6Publishing: 75] [Article Influence: 15.0] [Reference Citation Analysis]
10 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: 45] [Cited by in F6Publishing: 49] [Article Influence: 9.0] [Reference Citation Analysis]
11 Soazo M, Pérez L, Piccirilli G, Delorenzi N, Verdini R. Antimicrobial and physicochemical characterization of whey protein concentrate edible films incorporated with liquid smoke. LWT - Food Science and Technology 2016;72:285-91. [DOI: 10.1016/j.lwt.2016.04.027] [Cited by in Crossref: 16] [Cited by in F6Publishing: 16] [Article Influence: 2.7] [Reference Citation Analysis]