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For: Zhao X, Wang C, Cheng M, Zhang X, Jiang H. Influence of calcium on the properties of micellar casein in goat milk. LWT 2021;150:111935. [DOI: 10.1016/j.lwt.2021.111935] [Cited by in Crossref: 4] [Cited by in F6Publishing: 6] [Article Influence: 2.0] [Reference Citation Analysis]
Number Citing Articles
1 Du Z, Xu N, Yang Y, Li G, Tai Z, Li N, Sun Y. Study on internal structure of casein micelles in reconstituted skim milk powder. International Journal of Biological Macromolecules 2022. [DOI: 10.1016/j.ijbiomac.2022.10.135] [Reference Citation Analysis]
2 Nassar KS, Yacoub SS, Lv J, Ragab ES. Structural changes induced by pasteurisation and/or high-pressure treatment of skim caprine milk. International Dairy Journal 2022. [DOI: 10.1016/j.idairyj.2022.105528] [Reference Citation Analysis]
3 Nayik GA, Jagdale YD, Gaikwad SA, Devkatte AN, Dar AH, Ansari MJ. Nutritional Profile, Processing and Potential Products: A Comparative Review of Goat Milk. Dairy 2022;3:622-647. [DOI: 10.3390/dairy3030044] [Reference Citation Analysis]
4 Kommineni A, Sunkesula V, Marella C, Metzger LE. Calcium-Reduced Micellar Casein Concentrate-Physicochemical Properties of Powders and Functional Properties of the Dispersions. Foods 2022;11. [PMID: 35626947 DOI: 10.3390/foods11101377] [Cited by in Crossref: 1] [Article Influence: 1.0] [Reference Citation Analysis]
5 Saha P, Bajaj R, Mann B, Sharma R, Mandal S. Isolation and characterisation of micellar casein from buffalo milk using microfiltration technique with modified buffer composition. Int J of Dairy Tech. [DOI: 10.1111/1471-0307.12844] [Cited by in Crossref: 2] [Cited by in F6Publishing: 2] [Article Influence: 2.0] [Reference Citation Analysis]
6 Huang M, Wang C, Cheng M, Zhang X, Jiang H, Wang J. Effects of quantity and source of calcium on the behavior of goat milk after heating and acidification. LWT 2022;153:112535. [DOI: 10.1016/j.lwt.2021.112535] [Cited by in Crossref: 1] [Cited by in F6Publishing: 3] [Article Influence: 1.0] [Reference Citation Analysis]