Articles citing this article

The Citing articles tool gives a list of articles citing the current article.
The citing articles come from EDP Sciences database, as well as other publishers participating in CrossRef Cited-by Linking Program. You can set up your personal account to receive an email alert each time this article is cited by a new article (see the menu on the right-hand side of the abstract page).

Cited article:

Properties of coaxial polycaprolactone cinnamaldehyde chitosan nanoparticles electrospun membrane and its effect on the shelf life of meat

Jiaman Xu, Yan Gao, Weichao Chen, Maokun Sheng, Quan Lin, Hui Shi and Yulong Tan
Food Control 164 110555 (2024)

Ionic calcium variation in normal, acidic, alkaline and unstable non‐acidic bovine milks and its relationship with alcohol stability

Shaeen Inaê da Luz Kunz, Aline Luiza do Nascimento, Cristina Bachmann da Silva, Ana Luiza Freitas dos Santos, Patrik Breitenbach, Rogério Ferreira and Ana Luiza Bachmann Schogor
International Journal of Dairy Technology (2024)

Evaluation of processed cheese viscoelastic properties during sterilization observed in situ

F. Buňka, M. Sedlačík, P. Foltin, Z. Lazárková, M. Pětová, L. Buňková, K. Purevdorj, J. Talár, V. Kůrová, M. Novotný, M. Vlkovský and R.N. Salek
Journal of Dairy Science 106 (8) 5298 (2023)

Manufacture of a novel cultured micellar casein concentrate ingredient for emulsifying salt–free process cheese products applications

Ahmed R.A. Hammam, Rohit Kapoor and Lloyd E. Metzger
Journal of Dairy Science 106 (5) 3137 (2023)

An assessment of the intact casein content in natural cheddar cheese to determine its suitability in processed cheeses with desired properties

Dushyant Chaudhary, C. T. Suresh, Yogesh Khetra, Ganga Sahay Meena and Shamim Hossain
Journal of Food Science and Technology 60 (2) 600 (2023)

Manufacture of process cheese products without emulsifying salts using acid curd and micellar casein concentrate

Ahmed R.A. Hammam, Rohit Kapoor and Lloyd E. Metzger
Journal of Dairy Science 106 (1) 117 (2023)

Influence of pH, temperature and concentration of calcium sequestering salts on the solubilisation of individual caseins and minerals from rennet casein

Gaurav Kr Deshwal, Bernard Martin Corrigan, Mark Fenelon, Thom Huppertz and Laura G. Gómez-Mascaraque
International Dairy Journal 146 105761 (2023)

Colloidal stability of Camembert and Cheddar cheese feeds in the absence of emulsifying salts

Ipek Altay, Denise Felix da Silva, Rodolphe Marie, Jens J. Sloth and Mohammad Amin Mohammadifar
International Dairy Journal 143 105678 (2023)

How does milk fat replacement influence cheese analogue microstructure, rheology, and texture profile?

Valeria Giha, María José Ordoñez and Ruby Alejandra Villamil
Journal of Food Science 86 (7) 2802 (2021)

Towards the manufacture of camembert cheese powder: Characteristics of cheese feeds without emulsifying salts

Denise Felix da Silva, Danai Tziouri, Richard Ipsen and Anni Bygvrå Hougaard
LWT 127 109412 (2020)

Expanding solid-state phosphorus nuclear magnetic resonance insights into Mozzarella cheese ageing

Jason P. Hindmarsh, Jeremy R. Smith, Alistair J. Carr and Philip J. Watkinson
Journal of Food Engineering 242 31 (2019)

Effect of the Compositional Factors and Processing Conditions on the Creaming Reaction During Process Cheese Manufacturing

Sonja Lenze, Alan Wolfschoon-Pombo, Katrin Schrader and Ulrich Kulozik
Food and Bioprocess Technology 12 (4) 575 (2019)

Experimental evidence for previously unclassified calcium phosphate structures in the casein micelle

J.P. Hindmarsh and P. Watkinson
Journal of Dairy Science 100 (9) 6938 (2017)

Effect of fat and protein-in-water concentrations on the properties of model processed cheese

Siew Kim Lee, Henning Klostermeyer and Skelte G. Anema
International Dairy Journal 50 15 (2015)

The effect of pre-denatured whey proteins on the textural and micro-structural properties of model processed cheese spreads

Siew Kim Lee, Manfred Huss, Henning Klostermeyer and Skelte G. Anema
International Dairy Journal 32 (2) 79 (2013)

Effect of increasing the protein-to-fat ratio and reducing fat content on the chemical and physical properties of processed cheese product

T.P. Guinee and D.J. O’Callaghan
Journal of Dairy Science 96 (11) 6830 (2013)

Micellar calcium in acid curd cheese with different pH values, fat and protein levels

Alan F. Wolfschoon-Pombo and David J. Andlinger
International Dairy Journal 32 (1) 20 (2013)

Effect of calcium addition and pH on yield and texture of Minas cured cheese

B.N.C. Santos, C.C.C V. Silva, J.R. Domingues, et al.
Arquivo Brasileiro de Medicina Veterinária e Zootecnia 65 (2) 601 (2013)

Reducing the level of added disodium phosphate alters the chemical and physical properties of processed cheese

Timothy P. Guinee and Brendan T. O’Kennedy
Dairy Science & Technology 92 (5) 469 (2012)

Effect of Proteolysis and Calcium Equilibrium on Functional Properties of Natural Cheddar Cheese during Ripening and the Resultant Processed Cheese

Fang Wang, Xiaoying Zhang, Jie Luo, Huiyuan Guo, Steve S. Zeng and Fazheng Ren
Journal of Food Science 76 (3) (2011)