BPG is committed to discovery and dissemination of knowledge
Cited by in F6Publishing
For: Bogahawaththa D, Vasiljevic T. Shearing accelerates denaturation of β-lactoglobulin and α-lactalbumin in skim milk during heating. International Dairy Journal 2020;105:104674. [DOI: 10.1016/j.idairyj.2020.104674] [Cited by in Crossref: 5] [Cited by in F6Publishing: 5] [Article Influence: 1.7] [Reference Citation Analysis]
Number Citing Articles
1 Bogahawaththa D, Vasiljevic T. Shear-induced structural changes and denaturation of bovine immunoglobulin G and serum albumin at different temperatures. Food Hydrocolloids 2022;124:107283. [DOI: 10.1016/j.foodhyd.2021.107283] [Reference Citation Analysis]
2 van den Oever SP, Mayer HK. Analytical assessment of the intensity of heat treatment of milk and dairy products. International Dairy Journal 2021;121:105097. [DOI: 10.1016/j.idairyj.2021.105097] [Cited by in Crossref: 6] [Cited by in F6Publishing: 6] [Article Influence: 3.0] [Reference Citation Analysis]
3 Sharma LG, Pandey LM. Thermomechanical process induces unfolding and fibrillation of bovine serum albumin. Food Hydrocolloids 2021;112:106294. [DOI: 10.1016/j.foodhyd.2020.106294] [Cited by in Crossref: 14] [Cited by in F6Publishing: 14] [Article Influence: 7.0] [Reference Citation Analysis]
4 Bogahawaththa D, Trajkovska B, Markoska T, Vasiljevic T. Effects of pressurized thermal processing on native proteins of raw skim milk and its concentrate. J Dairy Sci 2021;104:2834-42. [PMID: 33455749 DOI: 10.3168/jds.2020-19542] [Cited by in Crossref: 4] [Cited by in F6Publishing: 4] [Article Influence: 2.0] [Reference Citation Analysis]
5 Yoon AK, Rizvi SS. Functional, textural, and sensory properties of milk protein concentrate-based supercritical fluid extrudates made with acid whey. International Journal of Food Properties 2020;23:708-21. [DOI: 10.1080/10942912.2020.1753768] [Cited by in Crossref: 4] [Cited by in F6Publishing: 3] [Article Influence: 1.3] [Reference Citation Analysis]