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:

This article has been cited by the following article(s):

Enrichment and Purification of Casein Glycomacropeptide from Whey Protein Isolate Using Supercritical Carbon Dioxide Processing and Membrane Ultrafiltration

Laetitia Bonnaillie, Phoebe Qi, Edward Wickham and Peggy Tomasula
Foods 3 (1) 94 (2014)
DOI: 10.3390/foods3010094
See this article

The protective effect of caseinomacropeptide against dental erosion using hydroxyapatite as a model system

Anita Setarehnejad, Ara Kanekanian, Arthur Tatham and Amir H. Abedi
International Dairy Journal 20 (9) 652 (2010)
DOI: 10.1016/j.idairyj.2010.03.009
See this article

Healthy Multifunctional Spectra of Milk Glycoproteins and Their Fragments - a Review Article

Atef E. Fayed
Polish Journal of Food and Nutrition Sciences 62 (3) 125 (2012)
DOI: 10.2478/v10222-012-0053-9
See this article

Reduction of Erosion by Protein-Containing Toothpastes

D.H.J. Jager, A. Vissink, C.J. Timmer, et al.
Caries Research 47 (2) 135 (2013)
DOI: 10.1159/000344016
See this article

Possible ways of reducing dental erosive potential of acidic beverages

T Stefański and L Postek-Stefańska
Australian Dental Journal 59 (3) 280 (2014)
DOI: 10.1111/adj.12201
See this article

Novel nutritional treatment for manic and psychotic disorders: a review of tryptophan and tyrosine depletion studies and the potential of protein-based formulations using glycomacropeptide

Abdulla Badawy
Psychopharmacology 228 (3) 347 (2013)
DOI: 10.1007/s00213-013-3191-9
See this article

Global Food Security and Wellness

Valdemiro Carlos Sgarbieri
Global Food Security and Wellness 141 (2017)
DOI: 10.1007/978-1-4939-6496-3_8
See this article