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For: Wu J, Li H, A'yun Q, Sedaghat Doost A, De Meulenaer B, Van der Meeren P. Conjugation of milk proteins and reducing sugars and its potential application in the improvement of the heat stability of (recombined) evaporated milk. Trends in Food Science & Technology 2021;108:287-96. [DOI: 10.1016/j.tifs.2021.01.019] [Cited by in Crossref: 6] [Cited by in F6Publishing: 6] [Article Influence: 3.0] [Reference Citation Analysis]
Number Citing Articles
1 Bolshakova E. Trehalose and Isomaltulose in the Technology of Sweetened Condensed Milk. Food Processing: Techniques and Technology 2022;52:623-630. [DOI: 10.21603/2074-9414-2022-4-2391] [Reference Citation Analysis]
2 Bera A, Manna B, Ganguly D, Amarnath SKP, Nanda S, Ghosh A, Chattopadhyay S. Pretreatment of Hevea Latex by Sorbitol: Improving the Efficacy of Silica Dispersion by a Biomimetic Approach. ACS Appl Polym Mater 2022. [DOI: 10.1021/acsapm.2c01588] [Reference Citation Analysis]
3 Lavelli V, Beccalli MP. Cheese whey recycling in the perspective of the circular economy: Modeling processes and the supply chain to design the involvement of the small and medium enterprises. Trends in Food Science & Technology 2022. [DOI: 10.1016/j.tifs.2022.06.013] [Cited by in Crossref: 2] [Cited by in F6Publishing: 3] [Article Influence: 2.0] [Reference Citation Analysis]
4 Wu J, Su C, de Neve L, Sedaghat Doost A, De Grave K, Vermeir P, Martins JC, Van der Meeren P. Relationship between whey protein nitrogen index of skim milk powder and the heat stability of recombined filled evaporated milk. LWT 2022;154:112754. [DOI: 10.1016/j.lwt.2021.112754] [Reference Citation Analysis]
5 Prestes AA, Helm CV, Esmerino EA, Silva R, Prudencio ES. Conventional and alternative concentration processes in milk manufacturing: a comparative study on dairy properties. Food Sci Technol 2022;42:e08822. [DOI: 10.1590/fst.08822] [Cited by in Crossref: 1] [Cited by in F6Publishing: 1] [Article Influence: 1.0] [Reference Citation Analysis]
6 Wu J, Chen S, Nyiransabimana L, Van Damme EJ, De Meulenaer B, Van der Meeren P. Improved heat stability of recombined filled evaporated milk emulsions by wet heat pre-treatment of skim milk powder dispersions at different pH values. LWT 2022;154:112739. [DOI: 10.1016/j.lwt.2021.112739] [Cited by in Crossref: 1] [Cited by in F6Publishing: 1] [Article Influence: 1.0] [Reference Citation Analysis]
7 Bhat ZF, Morton JD, El-din A. Bekhit A, Kumar S, Bhat HF. Processing technologies for improved digestibility of milk proteins. Trends in Food Science & Technology 2021;118:1-16. [DOI: 10.1016/j.tifs.2021.09.017] [Cited by in Crossref: 2] [Cited by in F6Publishing: 2] [Article Influence: 1.0] [Reference Citation Analysis]
8 Wu J, Chen S, Wang T, Li H, Sedaghat Doost A, Van Damme EJ, De Meulenaer B, Van der Meeren P. Improved heat stability of recombined evaporated milk emulsions by wet heat pretreatment of skim milk powder dispersions. Food Hydrocolloids 2021;118:106757. [DOI: 10.1016/j.foodhyd.2021.106757] [Cited by in Crossref: 2] [Cited by in F6Publishing: 2] [Article Influence: 1.0] [Reference Citation Analysis]