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For: 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: 8] [Cited by in F6Publishing: 9] [Article Influence: 4.0] [Reference Citation Analysis]
Number Citing Articles
1 Martin F, Lee J, Azevedo-scudeller L, Paul A, Delaplace G, Burgain J, Rousseau F, Tanguy G, Famelart M, Jeantet R, Le Floch-fouéré C. Heat treatment of milk protein concentrates affects enzymatic coagulation properties. Food Research International 2022;162:112030. [DOI: 10.1016/j.foodres.2022.112030] [Reference Citation Analysis]
2 Li X, Liu F, Abdollahpour A, Jazebizadeh M, Wang J, Semiromi D. An experimental evaluation of polyamide membrane-silica nanoparticles for the concentration of pomegranate juice. Food Bioscience 2022. [DOI: 10.1016/j.fbio.2022.102217] [Cited by in Crossref: 1] [Article Influence: 1.0] [Reference Citation Analysis]
3 Christiansen MV, Dave A, Skibsted LH, Ahrné L. Functional properties of skim milk concentrates produced by reverse osmosis filtration and reconstituted commercial powders. International Dairy Journal 2022;126:105225. [DOI: 10.1016/j.idairyj.2021.105225] [Cited by in Crossref: 1] [Cited by in F6Publishing: 1] [Article Influence: 1.0] [Reference Citation Analysis]
4 Neves MIL, Strieder MM, Silva EK, Meireles MAA. Manufacturing natural blue colorant from genipin-crosslinked milk proteins: Does the heat treatment applied to raw milk influence the production of blue compounds? Future Foods 2021;4:100059. [DOI: 10.1016/j.fufo.2021.100059] [Cited by in Crossref: 3] [Cited by in F6Publishing: 3] [Article Influence: 3.0] [Reference Citation Analysis]
5 Çelikten C, Mavuş R, Kemeç S, Ünlü Ü, Ergün A, Deligöz H. Gıda ve içecek endüstrisinde membran teknolojileri. Gazi Üniversitesi Mühendislik-Mimarlık Fakültesi Dergisi 2021. [DOI: 10.17341/gazimmfd.881087] [Reference Citation Analysis]
6 Christiansen MV, Smith GN, Brok ES, Schmiele M, Ahrné L. The relationship between ultra-small-angle X-ray scattering and viscosity measurements of casein micelles in skim milk concentrates. Food Res Int 2021;147:110451. [PMID: 34399453 DOI: 10.1016/j.foodres.2021.110451] [Cited by in F6Publishing: 1] [Reference Citation Analysis]
7 Christiansen MV, Skibsted LH, Ahrné L. Control of viscosity by addition of calcium chloride and glucono-δ-lactone to heat treated skim milk concentrates produced by reverse osmosis filtration. International Dairy Journal 2021;114:104916. [DOI: 10.1016/j.idairyj.2020.104916] [Cited by in Crossref: 3] [Cited by in F6Publishing: 3] [Article Influence: 3.0] [Reference Citation Analysis]
8 Graf B, Kapfer T, Ostertag F, Hinrichs J. New experimental set-up for testing microwave technology to continuously heat fouling-sensitive food products like milk concentrates. Innovative Food Science & Emerging Technologies 2020;65:102453. [DOI: 10.1016/j.ifset.2020.102453] [Cited by in Crossref: 11] [Cited by in F6Publishing: 14] [Article Influence: 5.5] [Reference Citation Analysis]