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):

Multiscale approach to characterize bulk, surface and foaming behavior of casein micelles as a function of alkalinisation

Jannika Dombrowski, Johannes Dechau and Ulrich Kulozik
Food Hydrocolloids 57 92 (2016)
DOI: 10.1016/j.foodhyd.2015.12.022
See this article

Pulsed electric field treatment of reconstituted skim milks at alkaline pH or with added EDTA

Z. Liu, Y. Hemar, S. Tan, et al.
Journal of Food Engineering 144 112 (2015)
DOI: 10.1016/j.jfoodeng.2014.06.033
See this article

On the origin of flux dependence in pH-modified skim milk filtration

Murielle Rabiller-Baudry, Habib Bouzid, Bernard Chaufer, et al.
Dairy Science and Technology 89 (3-4) 363 (2009)
DOI: 10.1051/dst/2009018
See this article

Effect of adding salt during the diafiltration step of milk protein concentrate powder manufacture on mineral and soluble protein composition

Vandna Sikand, Phillip S. Tong and John Walker
Dairy Science & Technology 93 (4-5) 401 (2013)
DOI: 10.1007/s13594-013-0110-0
See this article

Influence of succinylation on physicochemical property of yak casein micelles

Min Yang, Jitao Yang, Yuan Zhang and Weibing Zhang
Food Chemistry 190 836 (2016)
DOI: 10.1016/j.foodchem.2015.06.030
See this article

Reconstitution properties of micellar casein powder: Effects of composition and storage

Erix P. Schokker, Jeffrey S. Church, Jitendra P. Mata, et al.
International Dairy Journal 21 (11) 877 (2011)
DOI: 10.1016/j.idairyj.2011.05.004
See this article

Functionality of milk protein concentrate 80 with emulsifying salts and its applications in analogue cheeses

Yanjun Sun, Zhenmin Liu, Hongjuan Li, et al.
International Journal of Food Properties 20 (11) 2594 (2017)
DOI: 10.1080/10942912.2016.1247096
See this article

A comprehensive review on the composition and properties of buffalo milk

Mohamed H. Abd El-Salam and Safinaz El-Shibiny
Dairy Science and Technology 91 (6) 663 (2011)
DOI: 10.1007/s13594-011-0029-2
See this article

Effects of milk pH alteration on casein micelle size and gelation properties of milk

Hotnida Sinaga, Nidhi Bansal and Bhesh Bhandari
International Journal of Food Properties 20 (1) 179 (2017)
DOI: 10.1080/10942912.2016.1152480
See this article

Microfiltration of concentrated milk protein dispersions: The role of pH and minerals on the performance of silicon nitride microsieves

V. Carpintero-Tepole, E. Brito-de la Fuente, E. Martínez-González and B. Torrestiana-Sánchez
LWT - Food Science and Technology 59 (2) 827 (2014)
DOI: 10.1016/j.lwt.2014.06.057
See this article

Effect of calcium sequestration by ion-exchange treatment on the dissociation of casein micelles in model milk protein concentrates

Yuting Xu, Dasong Liu, Hongxu Yang, et al.
Food Hydrocolloids 60 59 (2016)
DOI: 10.1016/j.foodhyd.2016.03.026
See this article

Modifications of structures and functions of caseins: a scientific and technological challenge

Camille Broyard and Frédéric Gaucheron
Dairy Science & Technology 95 (6) 831 (2015)
DOI: 10.1007/s13594-015-0220-y
See this article

Rennet-induced coagulation properties of yak casein micelles: A comparison with cow casein micelles

Yan Zhang, Yuan Li, Pengjie Wang, et al.
Food Research International 102 25 (2017)
DOI: 10.1016/j.foodres.2017.09.097
See this article

Microstructure of Dairy Products

Michael H. Tunick
Microstructure of Dairy Products 127 (2018)
DOI: 10.1002/9781118964194.ch6
See this article

The effect of transglutaminase on reconstituted skim milks at alkaline pH

Elisa Lam, Ian McKinnon, Sylvie Marchesseau, et al.
Food Hydrocolloids 85 10 (2018)
DOI: 10.1016/j.foodhyd.2018.06.047
See this article

Effect of change in pH of skim milk and ultrafiltered/diafiltered retentates on milk protein concentrate (MPC70) powder properties

Ganga Sahay Meena, Ashish Kumar Singh, Vijay Kumar Gupta, Sanket Borad and Pankaj T. Parmar
Journal of Food Science and Technology 55 (9) 3526 (2018)
DOI: 10.1007/s13197-018-3278-8
See this article

Physicochemical properties of skim milk powders prepared with the addition of mineral chelators

V. Sikand, P.S. Tong, Sean Vink and Soma Roy
Journal of Dairy Science 99 (6) 4146 (2016)
DOI: 10.3168/jds.2015-10243
See this article

Acoustic characterisation of pH dependant reversible micellar casein aggregation

M.J. Francis, Z.J. Glover, Q. Yu, M.J. Povey and M.J. Holmes
Colloids and Surfaces A: Physicochemical and Engineering Aspects 568 259 (2019)
DOI: 10.1016/j.colsurfa.2019.02.026
See this article

Effect of pH on dissociation of casein micelles in yak skim milk

M. Yang, G.D. Zhang, J.T. Yang, et al.
Journal of Dairy Science 101 (4) 2998 (2018)
DOI: 10.3168/jds.2017-13653
See this article

Ultrasound effects on the assembly of casein micelles in reconstituted skim milk

Zheng Liu, Pablo Juliano, Roderick PW Williams, Julie Niere and Mary Ann Augustin
Journal of Dairy Research 81 (2) 146 (2014)
DOI: 10.1017/S0022029913000721
See this article

Calcium-induced skim milk gels: Impact of holding temperature and ionic strength

L. Lin, M. Wong, H.C. Deeth and H.E. Oh
International Dairy Journal 104 104657 (2020)
DOI: 10.1016/j.idairyj.2020.104657
See this article