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For: 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]
Number Citing Articles
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10 Wu J, Li H, A'yun Q, Sedaghat Doost A, De Meulenaer B, Van der Meeren P. Conjugation of milk proteins and reducing sugars and its potential application in the improvement of the heat stability of (recombined) evaporated milk. Trends in Food Science & Technology 2021;108:287-96. [DOI: 10.1016/j.tifs.2021.01.019] [Cited by in Crossref: 6] [Cited by in F6Publishing: 6] [Article Influence: 6.0] [Reference Citation Analysis]
11 Finnegan EW, Mahomud MS, Murphy EG, O'mahony JA. The influence of pre‐heat treatment of skim milk on key quality attributes of fat filled milk powder made therefrom. Int J Dairy Technol 2021;74:404-13. [DOI: 10.1111/1471-0307.12758] [Cited by in Crossref: 2] [Cited by in F6Publishing: 2] [Article Influence: 2.0] [Reference Citation Analysis]
12 Wu S, Fitzpatrick J, Cronin K, Miao S. Effects of calcium chelation on the neutralization of milk protein isolate and casein micelle reassembling. Food Chemistry 2020;332:127440. [DOI: 10.1016/j.foodchem.2020.127440] [Cited by in Crossref: 12] [Cited by in F6Publishing: 8] [Article Influence: 6.0] [Reference Citation Analysis]
13 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]
14 Liu G, Carøe C, Qin Z, Munk DM, Crafack M, Petersen MA, Ahrné L. Comparative study on quality of whole milk processed by high hydrostatic pressure or thermal pasteurization treatment. LWT 2020;127:109370. [DOI: 10.1016/j.lwt.2020.109370] [Cited by in Crossref: 24] [Cited by in F6Publishing: 25] [Article Influence: 12.0] [Reference Citation Analysis]
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16 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]
17 Zoidou E, Theodorou S, Moschopoulou E, Sakkas L, Theodorou G, Chatzigeorgiou A, Politis I, Moatsou G. Set-style yoghurts made from goat milk bases fortified with whey protein concentrates. J Dairy Res 2019;86:361-7. [PMID: 31423963 DOI: 10.1017/S0022029919000499] [Cited by in Crossref: 1] [Cited by in F6Publishing: 1] [Article Influence: 0.3] [Reference Citation Analysis]
18 Rojas-candelas LE, Chanona-pérez JJ, Méndez Méndez JV, Resendiz-mora CA, Calderón-benavides HA, Cervantes-sodi F. Microstructural Characterization of Casein by Microscopy and Spectroscopy Techniques. Microsc Microanal 2019;25:490-491. [DOI: 10.1017/s1431927619003180] [Reference Citation Analysis]
19 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: 6] [Cited by in F6Publishing: 6] [Article Influence: 2.0] [Reference Citation Analysis]
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22 Madadlou A, Zamani S, Lu Y, Abbaspourrad A. Effect of surfactant addition on particle properties of whey proteins and their subsequent complexation with salivary proteins. International Dairy Journal 2018;87:107-13. [DOI: 10.1016/j.idairyj.2018.04.008] [Cited by in Crossref: 2] [Cited by in F6Publishing: 2] [Article Influence: 0.5] [Reference Citation Analysis]