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).
Physicochemical, textural and organoleptic characteristics of costeño cheese: An autochthonous product of the Colombian Caribbean coast
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Low-moisture part-skim mozzarella made from milk with varying casein contents
A.V. Swaminathan, S.K. Lillevang, S. Govindasamy-Lucey, J.J. Jaeggi, M.E. Johnson and J.A. Lucey Journal of Dairy Science 108(7) 6771 (2025) https://doi.org/10.3168/jds.2025-26402
MALDI-TOF mass spectrometry analysis of seasonal variations in culturable milk microbiota and physico-chemical properties in Poland: Implications for dairy management and quality control
Jagoda Pałczyńska, Oleksandra Pryshchepa, Agnieszka Ludwiczak, Piotr Fijałkowski, Paweł Fijałkowski, Aleksandra Florkiewicz, Aleksandra Radtke and Paweł Pomastowski International Dairy Journal 166 106251 (2025) https://doi.org/10.1016/j.idairyj.2025.106251
High hydrostatic pressure combined with high-temperature short time pasteurization improves the quality characteristics and extends the shelf life of donkey milk
Application of bipolar membrane electrodialysis for acidification of skim milk. A comprehensive study on process performance and effects on ion-exchange membranes
Arthur Merkel, Gregor Rudolph-Schöpping, Shyam Suwal, Frank Lipnizki, Søren K. Lillevang and Lilia Ahrné Journal of Membrane Science 694 122429 (2024) https://doi.org/10.1016/j.memsci.2024.122429
Heat induced interactions in whey protein depleted milk concentrates: Comparison of ultrafiltration and microfiltration
Modelling the reaction kinetics of β-lactoglobulin and κ-casein heat-induced interactions in skim milk
Gieun Yun, Graeme Gillies, Georg Ripberger, Iman Hashemizadeh, Catherine P. Whitby and John Bronlund Journal of Food Engineering 344 111391 (2023) https://doi.org/10.1016/j.jfoodeng.2022.111391
Preparation of Calcium-Milk Coagulum from Buffalo Milk and Study its Chemical, Sensory and Rheological Properties
Heat treatment of milk protein concentrates affects enzymatic coagulation properties
François Martin, Jeehyun Lee, Luisa Azevedo-Scudeller, Arnaud Paul, Guillaume Delaplace, Jennifer Burgain, Florence Rousseau, Gaëlle Tanguy, Marie-Hélène Famelart, Romain Jeantet and Cécile Le Floch-Fouéré Food Research International 162 112030 (2022) https://doi.org/10.1016/j.foodres.2022.112030
Photometric extinction measurements to study dissolution kinetic of skim milk powder
Frank Schulnies, Heike Teichmann, Reinhard Kohlus, Sebastian Kleinschmidt and Thomas Kleinschmidt International Dairy Journal 130 105210 (2022) https://doi.org/10.1016/j.idairyj.2021.105210
Reconstituted skim milk: effect of re-dilution after heating concentrated milk at different pH and temperatures
Heat treatment of milk: Effect on concentrate viscosity, powder manufacture and end-product functionality
Noel A. McCarthy, Jonathan B. Magan, Clodagh M. Kelleher, Alan L. Kelly, James A. O'Mahony and Eoin G. Murphy International Dairy Journal 128 105289 (2022) https://doi.org/10.1016/j.idairyj.2021.105289
Influence of Ultra-Heat Treatment on Properties of Milk Proteins
Thummalacharla Chaitanya Krishna, Agnieszka Najda, Aarti Bains, Mansuri M. Tosif, Rafał Papliński, Magdalena Kapłan and Prince Chawla Polymers 13(18) 3164 (2021) https://doi.org/10.3390/polym13183164
Calcium: A comprehensive review on quantification, interaction with milk proteins and implications for processing of dairy products
Giovanni Barone, Saeed Rahimi Yazdi, Søren K. Lillevang and Lilia Ahrné Comprehensive Reviews in Food Science and Food Safety 20(6) 5616 (2021) https://doi.org/10.1111/1541-4337.12844
Reconstituted Skim Milk: Effect of Re-Dilution after Heating Concentrated Milk at Different pH and Temperatures
Comparison of experimental setups for the production of milk concentrates and subsequent characterization
Érica Felipe Maurício, Gaëlle Tanguy, Cécile Le Floch-Fouéré, Eric Beaucher, Anne Dolivet, Antonio Fernandes de Carvalho and Ítalo Tuler Perrone LWT 151 112193 (2021) https://doi.org/10.1016/j.lwt.2021.112193
The influence of milk minerals and lactose on heat stability and age-thickening of milk protein concentrate systems
Evaluation and validation of an inline Coriolis flowmeter to measure dynamic viscosity during laboratory and pilot-scale food processing
Archana Bista, Sean A. Hogan, Colm P. O'Donnell, John T. Tobin and Norah O'Shea Innovative Food Science & Emerging Technologies 54 211 (2019) https://doi.org/10.1016/j.ifset.2019.05.004
Storage stability and age gelation of reconstituted ultra-high temperature skim milk
Calcium induced skim-milk gelation during heating as affected by pH
Glykeria Koutina, Mette Christensen, Mette Bakman, Ulf Andersen and Leif H. Skibsted Dairy Science & Technology 96(1) 79 (2016) https://doi.org/10.1007/s13594-015-0240-7
Heat stability of concentrated skim milk as a function of heating time and temperature on a laboratory scale – Improved methodology and kinetic relationship
Efeito da temperatura das amostras de leite na concentração de cálcio solúvel e de beta-caseína: interferência no teste de estabilidade frente ao etanol
F.F. Costa, M.A.V.P. Brito, G.N. Souza, et al. Arquivo Brasileiro de Medicina Veterinária e Zootecnia 66(2) 573 (2014) https://doi.org/10.1590/1678-41626450
Temperature effect on calcium and phosphorus equilibria in relation to gel formation during acidification of skim milk
Physico-chemical properties of casein micelles in unheated skim milk concentrated by osmotic stressing: Interactions and changes in the composition of the serum phase
Influence of Cations on Growth of Thermophilic Geobacillus spp. and Anoxybacillus flavithermus in Planktonic Culture
Ben Somerton, Jon Palmer, John Brooks, Edward Smolinski, Denise Lindsay and Steve Flint Applied and Environmental Microbiology 78(7) 2477 (2012) https://doi.org/10.1128/AEM.06951-11
