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For: Nunes L, Tavares GM. Thermal treatments and emerging technologies: Impacts on the structure and techno-functional properties of milk proteins. Trends in Food Science & Technology 2019;90:88-99. [DOI: 10.1016/j.tifs.2019.06.004] [Cited by in Crossref: 38] [Cited by in F6Publishing: 34] [Article Influence: 9.5] [Reference Citation Analysis]
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11 Ding K, Wang Y, Luan D. Effects of high-temperature short-time processing on nutrition quality of Pacific saury (Cololabis saira) using extracted fatty acids as the indicator. Food Sci Nutr 2023;11:157-67. [PMID: 36655075 DOI: 10.1002/fsn3.3048] [Reference Citation Analysis]
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14 Zhao X, Fan X, Shao X, Cheng M, Wang C, Jiang H, Zhang X, Yuan C. Modifying the physicochemical properties, solubility and foaming capacity of milk proteins by ultrasound-assisted alkaline pH-shifting treatment. Ultrason Sonochem 2022;88:106089. [PMID: 35809472 DOI: 10.1016/j.ultsonch.2022.106089] [Cited by in F6Publishing: 1] [Reference Citation Analysis]
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17 Taha A, Casanova F, Šimonis P, Stankevič V, Gomaa MAE, Stirkė A. Pulsed Electric Field: Fundamentals and Effects on the Structural and Techno-Functional Properties of Dairy and Plant Proteins. Foods 2022;11:1556. [PMID: 35681305 DOI: 10.3390/foods11111556] [Cited by in Crossref: 6] [Cited by in F6Publishing: 6] [Article Influence: 6.0] [Reference Citation Analysis]
18 Ling JKU, Sam JH, Jeevanandam J, Chan YS, Nandong J. Thermal Degradation of Antioxidant Compounds: Effects of Parameters, Thermal Degradation Kinetics, and Formulation Strategies. Food Bioprocess Technol. [DOI: 10.1007/s11947-022-02797-1] [Cited by in F6Publishing: 1] [Reference Citation Analysis]
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20 Gentès M, Caron A, Champagne CP. Potential applications of pulsed electric field in cheesemaking. Int J of Dairy Tech. [DOI: 10.1111/1471-0307.12854] [Reference Citation Analysis]
21 Ribeiro NG, Xavier-santos D, Campelo PH, Guimarães JT, Pimentel TC, Duarte MCK, Freitas MQ, Esmerino EA, Silva MC, Cruz AG. Dairy foods and novel thermal and non-thermal processing: A bibliometric analysis. Innovative Food Science & Emerging Technologies 2022;76:102934. [DOI: 10.1016/j.ifset.2022.102934] [Cited by in Crossref: 8] [Cited by in F6Publishing: 8] [Article Influence: 8.0] [Reference Citation Analysis]
22 Abrahamsen RK, Narvhus JA. Can ultrasound treatment replace conventional high temperature short time pasteurization of milk? A critical review. International Dairy Journal 2022. [DOI: 10.1016/j.idairyj.2022.105375] [Cited by in Crossref: 3] [Cited by in F6Publishing: 4] [Article Influence: 3.0] [Reference Citation Analysis]
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24 Vidotto DC, Mantovani RA, Tavares GM. High-pressure microfluidization of whey proteins: Impact on protein structure and ability to bind and protect lutein. Food Chem 2022;382:132298. [PMID: 35144190 DOI: 10.1016/j.foodchem.2022.132298] [Cited by in Crossref: 2] [Cited by in F6Publishing: 3] [Article Influence: 2.0] [Reference Citation Analysis]
25 Shokri S, Javanmardi F, Mohammadi M, Mousavi Khaneghah A. Effects of ultrasound on the techno-functional properties of milk proteins: A systematic review. Ultrasonics Sonochemistry 2022;83:105938. [DOI: 10.1016/j.ultsonch.2022.105938] [Cited by in Crossref: 2] [Cited by in F6Publishing: 3] [Article Influence: 2.0] [Reference Citation Analysis]
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27 Venkateswara Rao M, C K S, Rawson A, D V C, N V. Modifying the plant proteins techno-functionalities by novel physical processing technologies: a review. Crit Rev Food Sci Nutr 2021;:1-22. [PMID: 34751062 DOI: 10.1080/10408398.2021.1997907] [Cited by in Crossref: 3] [Cited by in F6Publishing: 3] [Article Influence: 1.5] [Reference Citation Analysis]
28 Tarhan Ö, Kaya A. Investigation of the compositional and structural changes in the proteins of cow milk when processed to cheese. LWT 2021;151:112102. [DOI: 10.1016/j.lwt.2021.112102] [Cited by in Crossref: 5] [Cited by in F6Publishing: 5] [Article Influence: 2.5] [Reference Citation Analysis]
29 Soni A, Samuelsson LM, Loveday SM, Gupta TB. Applications of novel processing technologies to enhance the safety and bioactivity of milk. Compr Rev Food Sci Food Saf 2021;20:4652-77. [PMID: 34427048 DOI: 10.1111/1541-4337.12819] [Cited by in Crossref: 3] [Cited by in F6Publishing: 5] [Article Influence: 1.5] [Reference Citation Analysis]
30 D'incecco P, Limbo S, Hogenboom JA, Pellegrino L. Novel technologies for extending the shelf life of drinking milk: Concepts, research trends and current applications. LWT 2021;148:111746. [DOI: 10.1016/j.lwt.2021.111746] [Cited by in Crossref: 8] [Cited by in F6Publishing: 9] [Article Influence: 4.0] [Reference Citation Analysis]
31 Alves AC, Martha L, Casanova F, Tavares GM. Structural and foaming properties of whey and soy protein isolates in mixed systems before and after heat treatment. Food Sci Technol Int 2021;:10820132211031756. [PMID: 34233546 DOI: 10.1177/10820132211031756] [Reference Citation Analysis]
32 Li N, Qiao D, Zhao S, Lin Q, Zhang B, Xie F. 3D printing to innovate biopolymer materials for demanding applications: A review. Materials Today Chemistry 2021;20:100459. [DOI: 10.1016/j.mtchem.2021.100459] [Cited by in Crossref: 20] [Cited by in F6Publishing: 21] [Article Influence: 10.0] [Reference Citation Analysis]
33 Mantovani RA, Rasera ML, Vidotto DC, Mercadante AZ, Tavares GM. Binding of carotenoids to milk proteins: Why and how. Trends in Food Science & Technology 2021;110:280-90. [DOI: 10.1016/j.tifs.2021.01.088] [Cited by in Crossref: 7] [Cited by in F6Publishing: 8] [Article Influence: 3.5] [Reference Citation Analysis]
34 Ling JKU, Chan YS, Nandong J. Degradation kinetics modeling of antioxidant compounds from the wastes of Mangifera pajang fruit in aqueous and choline chloride/ascorbic acid natural deep eutectic solvent. Journal of Food Engineering 2021;294:110401. [DOI: 10.1016/j.jfoodeng.2020.110401] [Cited by in Crossref: 10] [Cited by in F6Publishing: 7] [Article Influence: 5.0] [Reference Citation Analysis]
35 Isaia HA, Pinilla CMB, Brandelli A. Evidence that protein corona reduces the release of antimicrobial peptides from polymeric nanocapsules in milk. Food Res Int 2021;140:110074. [PMID: 33648295 DOI: 10.1016/j.foodres.2020.110074] [Cited by in Crossref: 5] [Cited by in F6Publishing: 6] [Article Influence: 2.5] [Reference Citation Analysis]
36 Aït-kaddour A, Hassoun A, Bord C, Schmidt-filgueras R, Biancolillo A, Di Donato F, Temiz HT, Cozzolino D. Application of Spectroscopic Techniques to Evaluate Heat Treatments in Milk and Dairy Products: an Overview of the Last Decade. Food Bioprocess Technol 2021;14:781-803. [DOI: 10.1007/s11947-021-02607-0] [Cited by in Crossref: 7] [Cited by in F6Publishing: 9] [Article Influence: 3.5] [Reference Citation Analysis]
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40 Gholamhosseinpour A, Hashemi SMB, Raoufi Jahromi L, Sourki AH. Conventional heating, ultrasound and microwave treatments of milk: Fermentation efficiency and biological activities. International Dairy Journal 2020;110:104809. [DOI: 10.1016/j.idairyj.2020.104809] [Cited by in Crossref: 11] [Cited by in F6Publishing: 7] [Article Influence: 3.7] [Reference Citation Analysis]
41 Silva R, Rocha RS, Guimarães JT, Balthazar CF, Pimentel TC, Neto RP, Tavares MIB, Esmerino EA, Duarte MCK, Freitas MQ, Silva PHF, Cappato LP, Raices RS, Silva MC, Cruz AG. Advantages of using ohmic heating in Dulce de Leche manufacturing. Innovative Food Science & Emerging Technologies 2020;65:102475. [DOI: 10.1016/j.ifset.2020.102475] [Cited by in Crossref: 13] [Cited by in F6Publishing: 13] [Article Influence: 4.3] [Reference Citation Analysis]
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