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For: Luo X, Vasiljevic T, Ramchandran L. Effect of adjusted pH prior to ultrafiltration of skim milk on membrane performance and physical functionality of milk protein concentrate. Journal of Dairy Science 2016;99:1083-94. [DOI: 10.3168/jds.2015-9842] [Cited by in Crossref: 25] [Cited by in F6Publishing: 25] [Article Influence: 4.2] [Reference Citation Analysis]
Number Citing Articles
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18 Liu D, Zhang J, Yang T, Liu X, Hemar Y, Regenstein JM, Zhou P. Effects of skim milk pre-acidification and retentate pH-restoration on spray-drying performance, physico-chemical and functional properties of milk protein concentrates. Food Chemistry 2019;272:539-48. [DOI: 10.1016/j.foodchem.2018.08.094] [Cited by in Crossref: 22] [Cited by in F6Publishing: 23] [Article Influence: 7.3] [Reference Citation Analysis]
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24 Ma T, Zhu H, Wang J, Wang Q, Yu L(, Sun B. Influence of extraction and solubilizing treatments on the molecular structure and functional properties of peanut protein. LWT - Food Science and Technology 2017;79:197-204. [DOI: 10.1016/j.lwt.2017.01.037] [Cited by in Crossref: 22] [Cited by in F6Publishing: 22] [Article Influence: 4.4] [Reference Citation Analysis]
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