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:

Deciphering the segregation of proteins in high-protein dairy powders after spray-drying

A. Paul, F. Martin, B. Simard, J. Scher, C. Gaiani, C. le Floch-Fouere, R. Jeantet and J. Burgain
Journal of Dairy Science 106 (2) 843 (2023)
https://doi.org/10.3168/jds.2022-22133

Supplementing human milk with a donkey or bovine milk derived fortifier: Consequences on proteolysis, lipolysis and particle structure under in vitro dynamic digestion

Stefano Nebbia, Amélie Deglaire, Olivia Ménard, Gwénaële Henry, Elettra Barberis, Marcello Manfredi, Enrico Bertino, Alessandra Coscia, Didier Dupont, Marzia Giribaldi and Laura Cavallarin
Food Chemistry 395 133579 (2022)
https://doi.org/10.1016/j.foodchem.2022.133579

Process optimization for preparation of milk protein co‐precipitate using calcium lactate as coagulant

S. Amila, Sumit Arora, Hemant Gawande, Rita Mehla, Ganga Sahay Meena and Ashish Kumar Singh
Journal of Food Processing and Preservation 46 (12) (2022)
https://doi.org/10.1111/jfpp.17250

Mid-infrared spectroscopy: Screening method for analysis of food adulterants in reconstituted skimmed milk powder

Paulo Augusto Da Costa Filho, Yike Chen, Christophe Cavin and Roberto Galluzzo
Food Control 136 108884 (2022)
https://doi.org/10.1016/j.foodcont.2022.108884

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

Calcium-Reduced Micellar Casein Concentrate—Physicochemical Properties of Powders and Functional Properties of the Dispersions

Anil Kommineni, Venkateswarlu Sunkesula, Chenchaiah Marella and Lloyd E. Metzger
Foods 11 (10) 1377 (2022)
https://doi.org/10.3390/foods11101377

Effect of spray freeze drying on the structural modification and rehydration characteristics of micellar casein powders

Jinbo Ren, Minjie Liao, Lingjun Ma, Fang Chen, Xiaojun Liao, Xiaosong Hu, Song Miao, John Fitzpatrick and Junfu Ji
Innovative Food Science & Emerging Technologies 80 103093 (2022)
https://doi.org/10.1016/j.ifset.2022.103093

Spray freeze drying of dairy products: Effect of formulation on dispersibility

Alberto Baldelli, Hale Oguzlu, Diana Yumeng Liang, Alison Subiantoro, Meng Wai Woo and Anubhav Pratap-Singh
Journal of Food Engineering 335 111191 (2022)
https://doi.org/10.1016/j.jfoodeng.2022.111191

Functionality of MC88- and MPC85-Enriched Skim Milk: Impact of Shear Conditions in Rotor/Stator Systems and High-Pressure Homogenizers on Powder Solubility and Rennet Gelation Behavior

Malou Warncke and Ulrich Kulozik
Foods 10 (6) 1361 (2021)
https://doi.org/10.3390/foods10061361

Influence of pH, Temperature and Protease Inhibitors on Kinetics and Mechanism of Thermally Induced Aggregation of Potato Proteins

David J. Andlinger, Pauline Röscheisen, Claudia Hengst and Ulrich Kulozik
Foods 10 (4) 796 (2021)
https://doi.org/10.3390/foods10040796

Production and characterization of infant milk formula powders: A review

A. K. M. Masum, Jayani Chandrapala, Thom Huppertz, Benu Adhikari and Bogdan Zisu
Drying Technology 39 (11) 1492 (2021)
https://doi.org/10.1080/07373937.2020.1767645

Encapsulation of Extract from Unused Chokeberries by Spray Drying, Co-crystallization, and Ionic Gelation

Pinelopi Tzatsi and Athanasia M. Goula
Waste and Biomass Valorization 12 (8) 4567 (2021)
https://doi.org/10.1007/s12649-020-01316-7

Pilot scale processing and characterisation of calcium-reduced micellar casein concentrate powders

Johannes Schäfer, Jörg Hinrichs, Reinhard Kohlus, Thom Huppertz and Zeynep Atamer
International Dairy Journal 113 104888 (2021)
https://doi.org/10.1016/j.idairyj.2020.104888

Surface fat and insolubility of whole camel milk powders as affected by spray drying operating parameters

Haileeyesus Habtegebriel, Dintwa Edward, Michael Wawire, Eyassu Seifu and Volker Gaukel
Food and Bioproducts Processing 128 121 (2021)
https://doi.org/10.1016/j.fbp.2021.05.001

Reconstitution behavior of cheese powders: Effects of cheese age and dairy ingredients on wettability, dispersibility and total rehydration

Denise Felix da Silva, Danai Tziouri, Lilia Ahrné, et al.
Journal of Food Engineering 270 109763 (2020)
https://doi.org/10.1016/j.jfoodeng.2019.109763

Impact of temperature and high pressure homogenization on the solubility and rheological behavior of reconstituted dairy powders of different composition

Malou Warncke and Ulrich Kulozik
Powder Technology 376 285 (2020)
https://doi.org/10.1016/j.powtec.2020.08.039

A novel approach for dynamic in-situ surface characterisation of milk protein concentrate hydration and reconstitution using an environmental scanning electron microscope

V.L. Cenini, L. Gallagher, G. McKerr, et al.
Food Hydrocolloids 108 105881 (2020)
https://doi.org/10.1016/j.foodhyd.2020.105881

Application of broadband acoustic resonance dissolution spectroscopy (BARDS) to the gas release behaviour during rehydration of milk protein isolate agglomerates

Shaozong Wu, John Fitzpatrick, Kevin Cronin, et al.
Journal of Food Engineering 253 14 (2019)
https://doi.org/10.1016/j.jfoodeng.2019.02.010

Alteration in physicochemical, functional, rheological and reconstitution properties of milk protein concentrate powder by pH, homogenization and diafiltration

Ganga Sahay Meena, Ashish Kumar Singh, Vijay Kumar Gupta, et al.
Journal of Food Science and Technology 56 (3) 1622 (2019)
https://doi.org/10.1007/s13197-019-03578-z

Formation and structure of insoluble particles in reconstituted model infant formula powders

Outi Toikkanen, Marko Outinen, Loredana Malafronte and Orlando J. Rojas
International Dairy Journal 82 19 (2018)
https://doi.org/10.1016/j.idairyj.2018.03.001

Applications of hydrodynamic cavitation for instant rehydration of high protein milk powders

Shivani Pathania, Quang Tri Ho, Sean A. Hogan, Noel McCarthy and John T. Tobin
Journal of Food Engineering 225 18 (2018)
https://doi.org/10.1016/j.jfoodeng.2018.01.005

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)
https://doi.org/10.1007/s13197-018-3278-8

Casein‐Based Powders: Characteristics and Rehydration Properties

Denise Felix da Silva, Lilia Ahrné, Richard Ipsen and Anni Bygvraa Hougaard
Comprehensive Reviews in Food Science and Food Safety 17 (1) 240 (2018)
https://doi.org/10.1111/1541-4337.12319

Effect of processing methods and protein content of the concentrate on the properties of milk protein concentrate with 80% protein

L.S. Rupp, M.S. Molitor and J.A. Lucey
Journal of Dairy Science 101 (9) 7702 (2018)
https://doi.org/10.3168/jds.2018-14383

Physico-chemical, functional and rheological properties of milk protein concentrate 60 as affected by disodium phosphate addition, diafiltration and homogenization

Ganga Sahay Meena, Ashish Kumar Singh, Sumit Arora, et al.
Journal of Food Science and Technology (2017)
https://doi.org/10.1007/s13197-017-2600-1

Milk protein concentrates: opportunities and challenges

Ganga Sahay Meena, Ashish Kumar Singh, Narender Raju Panjagari and Sumit Arora
Journal of Food Science and Technology 54 (10) 3010 (2017)
https://doi.org/10.1007/s13197-017-2796-0

Novel methods to study the effect of protein content and dissolution temperature on the solubility of milk protein concentrate: Focused beam reflectance and ultrasonic flaw detector-based methods

M. Hauser and J.K. Amamcharla
Journal of Dairy Science 99 (5) 3334 (2016)
https://doi.org/10.3168/jds.2015-10541

Links between particle surface hardening and rehydration impairment during micellar casein powder storage

Jennifer Burgain, Joël Scher, Jeremy Petit, Gregory Francius and Claire Gaiani
Food Hydrocolloids 61 277 (2016)
https://doi.org/10.1016/j.foodhyd.2016.05.021

Functional Characteristics of Milk Protein Concentrates and Their Modification

Hankie Uluko, Lu Liu, Jia-Ping Lv and Shu-Wen Zhang
Critical Reviews in Food Science and Nutrition 56 (7) 1193 (2016)
https://doi.org/10.1080/10408398.2012.758625

Fortification of milk protein content with different dairy protein powders alters its compositional, rennet gelation, heat stability and ethanol stability characteristics

Yingchen Lin, Alan L. Kelly, James A. O'Mahony and Timothy P. Guinee
International Dairy Journal 61 220 (2016)
https://doi.org/10.1016/j.idairyj.2016.06.010

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)
https://doi.org/10.1007/s13594-013-0110-0

Influence of heat and pH on structure and conformation of whey proteins

Muditha Dissanayake, Lata Ramchandran, Chathuri Piyadasa and Todor Vasiljevic
International Dairy Journal 28 (2) 56 (2013)
https://doi.org/10.1016/j.idairyj.2012.08.014

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)
https://doi.org/10.1016/j.idairyj.2011.05.004

Comparative study of particle structure evolution during water sorption: Skim and whole milk powders

I. Murrieta-Pazos, C. Gaiani, L. Galet, et al.
Colloids and Surfaces B Biointerfaces 87 (1) 1 (2011)
https://doi.org/10.1016/j.colsurfb.2011.05.001