| 1 |
Hammam ARA, Kapoor R, Metzger LE. Manufacture of a novel cultured micellar casein concentrate ingredient for emulsifying salt free process cheese products applications. J Dairy Sci 2023:S0022-0302(23)00118-2. [PMID: 36907765 DOI: 10.3168/jds.2022-22652] [Reference Citation Analysis]
|
| 2 |
Zhang H, Bian X, Luo S, Liu C, Hu X. Effect of sodium alginate on the yogurt stability was dependent on the thickening effect and interaction between casein micelles and sodium alginate. Int J Biol Macromol 2023;235:123887. [PMID: 36870663 DOI: 10.1016/j.ijbiomac.2023.123887] [Reference Citation Analysis]
|
| 3 |
Hammam AR, Kapoor R, Metzger LE. Manufacture of process cheese products without emulsifying salts using acid curd and micellar casein concentrate. Journal of Dairy Science 2022. [DOI: 10.3168/jds.2022-22379] [Reference Citation Analysis]
|
| 4 |
Guan Y, He J, Chen J, Li Y, Zhang X, Zheng Y, Jia L. Valorization of Fish Processing By-Products: Microstructural, Rheological, Functional, and Properties of Silver Carp Skin Type I Collagen. Foods 2022;11:2985. [DOI: 10.3390/foods11192985] [Reference Citation Analysis]
|
| 5 |
Ren J, Liao M, Ma L, Chen F, Liao X, Hu X, Miao S, Fitzpatrick J, Ji J. Effect of spray freeze drying on the structural modification and rehydration characteristics of micellar casein powders. Innovative Food Science & Emerging Technologies 2022;80:103093. [DOI: 10.1016/j.ifset.2022.103093] [Reference Citation Analysis]
|
| 6 |
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]
|
| 7 |
Hammam AR, Beckman SL, Sunkesula V, Metzger LE. Highly concentrated micellar casein: Impact of its storage stability on the functional characteristics of process cheese products. LWT 2022;161:113384. [DOI: 10.1016/j.lwt.2022.113384] [Cited by in Crossref: 1] [Cited by in F6Publishing: 1] [Article Influence: 1.0] [Reference Citation Analysis]
|
| 8 |
Ranaweera H, Krishnan P, Martínez‐monteagudo SI. Rheological behavior of ice‐cream mixes: Impact of temperature and protein concentration. J Food Process Engineering. [DOI: 10.1111/jfpe.13989] [Reference Citation Analysis]
|
| 9 |
Hammam ARA, Beckman SL, Metzger LE. Production and storage stability of concentrated micellar casein. J Dairy Sci 2021:S0022-0302(21)01085-7. [PMID: 34955256 DOI: 10.3168/jds.2021-21200] [Cited by in Crossref: 1] [Cited by in F6Publishing: 3] [Article Influence: 0.5] [Reference Citation Analysis]
|
| 10 |
Hammam ARA, Kapoor R, Salunke P, Metzger LE. Compositional and Functional Characteristics of Feta-Type Cheese Made from Micellar Casein Concentrate. Foods 2021;11:24. [PMID: 35010150 DOI: 10.3390/foods11010024] [Cited by in Crossref: 1] [Cited by in F6Publishing: 2] [Article Influence: 0.5] [Reference Citation Analysis]
|
| 11 |
Lobasenko BA, Shafray AV, Prosin MV, Semenov AG, Kakimov AK, Akimov AM. Development of a hardware configuration and a calculating program for a membrane plant equipped with polarization layer separation units. Vestn Voronež gos univ inž tehnol 2021;83:37-42. [DOI: 10.20914/2310-1202-2021-4-37-42] [Reference Citation Analysis]
|
| 12 |
Song B, Zhang Y, Yang B, Zhu P, Pang X, Xie N, Zhang S, Lv J. Effect of Different Temperature-Controlled Ultrasound on the Physical and Functional Properties of Micellar Casein Concentrate. Foods 2021;10:2673. [PMID: 34828953 DOI: 10.3390/foods10112673] [Reference Citation Analysis]
|
| 13 |
Marella C, Sunkesula V, Hammam ARA, Kommineni A, Metzger LE. Optimization of Spiral-Wound Microfiltration Process Parameters for the Production of Micellar Casein Concentrate. Membranes (Basel) 2021;11:656. [PMID: 34564473 DOI: 10.3390/membranes11090656] [Cited by in Crossref: 4] [Cited by in F6Publishing: 6] [Article Influence: 2.0] [Reference Citation Analysis]
|
