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For: Kelleher CM, Aydogdu T, Murphy KM, O'mahony JA, Kelly AL, O'callaghan DJ, Mccarthy NA. The effect of protein profile and preheating on denaturation of whey proteins and development of viscosity in milk protein beverages during heat treatment. Int J Dairy Technol 2020;73:494-501. [DOI: 10.1111/1471-0307.12679] [Cited by in Crossref: 12] [Cited by in F6Publishing: 13] [Article Influence: 4.0] [Reference Citation Analysis]
Number Citing Articles
1 Abdallah M, Azevedo-scudeller L, Hiolle M, Lesur C, Baniel A, Delaplace G. Review on mechanisms leading to fouling and stability issues related to heat treatment of casein-based RTD beverages. Food and Bioproducts Processing 2022;136:67-83. [DOI: 10.1016/j.fbp.2022.09.009] [Reference Citation Analysis]
2 Mc Entee SA, Murphy EG, Lawless FN, Kelly AL, Mccarthy NA. Effect of casein-whey ingredient blends on the protein stability of model infant formulas. International Dairy Journal 2022. [DOI: 10.1016/j.idairyj.2022.105531] [Reference Citation Analysis]
3 de Souza AB, Xavier AAO, Stephani R, Tavares GM. Sedimentation in UHT high-protein dairy beverages: influence of sequential preheating coupled with homogenisation or supplementation with carbohydrates. International Dairy Journal 2022. [DOI: 10.1016/j.idairyj.2022.105505] [Reference Citation Analysis]
4 Mcsweeney DJ, Aydogdu T, Hailu Y, O’mahony JA, Mccarthy NA. Heat treatment of liquid ultrafiltration concentrate influences the physical and functional properties of milk protein concentrate powders. International Dairy Journal 2022. [DOI: 10.1016/j.idairyj.2022.105403] [Reference Citation Analysis]
5 Čurlej J, Zajác P, Čapla J, Golian J, Benešová L, Partika A, Fehér A, Jakabová S. The Effect of Heat Treatment on Cow’s Milk Protein Profiles. Foods 2022;11:1023. [DOI: 10.3390/foods11071023] [Cited by in Crossref: 1] [Cited by in F6Publishing: 1] [Article Influence: 1.0] [Reference Citation Analysis]
6 Bolognesi LS, Gabardo S, Dall Cortivo PR, Ayub MAZ. Biotechnological production of galactooligosaccharides (GOS) using porungo cheese whey. Food Sci Technol 2022;42:e64520. [DOI: 10.1590/fst.64520] [Cited by in Crossref: 1] [Cited by in F6Publishing: 1] [Article Influence: 1.0] [Reference Citation Analysis]
7 Mccarthy NA, Magan JB, Kelleher CM, Kelly AL, O’mahony JA, Murphy EG. Heat treatment of milk: effect on concentrate viscosity, powder manufacture and end-product functionality. International Dairy Journal 2021. [DOI: 10.1016/j.idairyj.2021.105289] [Cited by in Crossref: 2] [Cited by in F6Publishing: 4] [Article Influence: 1.0] [Reference Citation Analysis]
8 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]
9 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]
10 Khalesi M, FitzGerald RJ. Investigation of the flowability, thermal stability and emulsification properties of two milk protein concentrates having different levels of native whey proteins. Food Res Int 2021;147:110576. [PMID: 34399548 DOI: 10.1016/j.foodres.2021.110576] [Cited by in Crossref: 4] [Cited by in F6Publishing: 5] [Article Influence: 2.0] [Reference Citation Analysis]
11 Mcsweeney DJ, Maidannyk V, O'mahony JA, Mccarthy NA. Influence of nitrogen gas injection and agglomeration during spray drying on the physical and bulk handling properties of milk protein concentrate powders. Journal of Food Engineering 2021;293:110399. [DOI: 10.1016/j.jfoodeng.2020.110399] [Cited by in Crossref: 11] [Cited by in F6Publishing: 11] [Article Influence: 5.5] [Reference Citation Analysis]
12 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]