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For: 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: 15] [Cited by in F6Publishing: 15] [Article Influence: 3.8] [Reference Citation Analysis]
Number Citing Articles
1 Daniloski D, Mccarthy NA, Huppertz T, Vasiljevic T. What is the impact of amino acid mutations in the primary structure of caseins on the composition and functionality of milk and dairy products? Current Research in Food Science 2022. [DOI: 10.1016/j.crfs.2022.09.026] [Reference Citation Analysis]
2 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]
3 Raak N, Corredig M. Kinetic aspects of casein micelle cross-linking by transglutaminase at different volume fractions. Food Hydrocolloids 2022;128:107603. [DOI: 10.1016/j.foodhyd.2022.107603] [Cited by in Crossref: 1] [Cited by in F6Publishing: 1] [Article Influence: 1.0] [Reference Citation Analysis]
4 Nedanovska E, Jakopović KL, Daniloski D, Vaskoska R, Vasiljevic T, Barukčić I. Effect of storage time on the microbial, physicochemical and sensory characteristics of ovine whey‐based fruit beverages. Int J of Food Sci Tech. [DOI: 10.1111/ijfs.15870] [Reference Citation Analysis]
5 Čurlej J, Zajác P, Čapla J, Golian J, Benešová L, Partika A, Fehér A, Jakabová S. The Effect of Heat Treatment on Cow’s Milk Protein Profiles. Foods 2022;11:1023. [DOI: 10.3390/foods11071023] [Cited by in Crossref: 1] [Cited by in F6Publishing: 1] [Article Influence: 1.0] [Reference Citation Analysis]
6 Zhang J, Hassane Hamadou A, Chen C, Xu B. Encapsulation of phenolic compounds within food-grade carriers and delivery systems by pH-driven method: a systematic review. Crit Rev Food Sci Nutr 2021;:1-22. [PMID: 34730038 DOI: 10.1080/10408398.2021.1998761] [Reference Citation Analysis]
7 Priyadarshini MB, Balange AK, Xavier KAM, Reddy R, Nayak BB, Sanath Kumar H. The Effect of Lyophilized Coconut Mesocarp — Aqueous and Ethanol Phenolic Extracts on the Gel Quality of Tilapia Surimi. Journal of Aquatic Food Product Technology 2021;30:1330-43. [DOI: 10.1080/10498850.2021.1989100] [Cited by in Crossref: 1] [Article Influence: 1.0] [Reference Citation Analysis]
8 Aydogdu T, Ho QT, Ahrné L, O'mahony JA, Mccarthy NA. The influence of milk minerals and lactose on heat stability and age-thickening of milk protein concentrate systems. International Dairy Journal 2021;118:105037. [DOI: 10.1016/j.idairyj.2021.105037] [Cited by in Crossref: 5] [Cited by in F6Publishing: 6] [Article Influence: 5.0] [Reference Citation Analysis]
9 Kaur S, Huppertz T, Vasiljevic T. Milk protein hydrolysis by actinidin: Influence of protein source and hydrolysis conditions. International Dairy Journal 2021;118:105029. [DOI: 10.1016/j.idairyj.2021.105029] [Cited by in Crossref: 3] [Cited by in F6Publishing: 1] [Article Influence: 3.0] [Reference Citation Analysis]
10 Gao Y, Xu H, Guan C, Guo R, Yang X, Ma C, Shao M. α-Lactalbumin/к-casein coassembly with different intermediates of β-lactoglobulin during heat-induced fibril formation. Innovative Food Science & Emerging Technologies 2021;70:102705. [DOI: 10.1016/j.ifset.2021.102705] [Cited by in Crossref: 2] [Cited by in F6Publishing: 2] [Article Influence: 2.0] [Reference Citation Analysis]
11 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]
12 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: 13] [Cited by in F6Publishing: 13] [Article Influence: 4.3] [Reference Citation Analysis]
13 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: 34] [Cited by in F6Publishing: 34] [Article Influence: 11.3] [Reference Citation Analysis]