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For: Bogahawaththa D, Trajkovska B, Markoska T, Vasiljevic T. Effects of pressurized thermal processing on native proteins of raw skim milk and its concentrate. J Dairy Sci 2021;104:2834-42. [PMID: 33455749 DOI: 10.3168/jds.2020-19542] [Cited by in Crossref: 4] [Cited by in F6Publishing: 4] [Article Influence: 2.0] [Reference Citation Analysis]
Number Citing Articles
1 Felfoul I, Bouazizi A, Burgain J, Perroud C, Gaiani C, Scher J, Attia H, Petit J. Enzymatic coagulation of raw and reconstituted skim dromedary and cows’ milk powders: kinetics, rheological and morphological properties. International Dairy Journal 2022. [DOI: 10.1016/j.idairyj.2022.105509] [Reference Citation Analysis]
2 Daniloski D, Mccarthy NA, Vasiljevic T. Impact of heating on the properties of A1/A1, A1/A2, and A2/A2 β-casein milk phenotypes. Food Hydrocolloids 2022;128:107604. [DOI: 10.1016/j.foodhyd.2022.107604] [Cited by in Crossref: 3] [Cited by in F6Publishing: 3] [Article Influence: 3.0] [Reference Citation Analysis]
3 Raak N, Corredig M. Kinetic aspects of casein micelle cross-linking by transglutaminase at different volume fractions. Food Hydrocolloids 2022;128:107603. [DOI: 10.1016/j.foodhyd.2022.107603] [Cited by in Crossref: 1] [Cited by in F6Publishing: 1] [Article Influence: 1.0] [Reference Citation Analysis]
4 Daniloski D, Mccarthy NA, Markoska T, Auldist MJ, Vasiljevic T. Conformational and physicochemical characteristics of bovine skim milk obtained from cows with different genetic variants of β-casein. Food Hydrocolloids 2022;124:107186. [DOI: 10.1016/j.foodhyd.2021.107186] [Cited by in Crossref: 6] [Cited by in F6Publishing: 5] [Article Influence: 6.0] [Reference Citation Analysis]