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Justyna Tarapata, Mark Timlin, Noel A. McCarthy and James A. O'Mahony Comprehensive Reviews in Food Science and Food Safety 24(2) (2025) https://doi.org/10.1111/1541-4337.70109
Adaptive and predictive approaches to mitigate the impact of milk seasonality on composition, processing technologies and quality of milk powders
Ahmed M Hamed, Bruno Galli, Sean A Hogan, Mahmoud Abdel‐Hamid and Ehab Romeih International Journal of Dairy Technology 78(1) (2025) https://doi.org/10.1111/1471-0307.13148
The influence of free calcium and magnesium ions incorporation to the physical properties and protein profiles of sodium caseinate solutions
Empirical Modeling of the Drying Kinetics of Red Beetroot (Beta vulgaris L.; Chenopodiaceae) with Peel, and Flour Stability in Laminated and Plastic Flexible Packaging
Elisabete Piancó de Sousa, Emanuel Neto Alves de Oliveira, Thamirys Lorranne Santos Lima, Rafael Fernandes Almeida, Jefferson Henrique Tiago Barros, Clara Mariana Gonçalves Lima, Angelo Maria Giuffrè, Jolanta Wawrzyniak, Sławomir Wybraniec, Henrique Douglas Melo Coutinho and Bruno Fonsêca Feitosa Foods 13(17) 2784 (2024) https://doi.org/10.3390/foods13172784
Nicolas MALTERRE, Loreto M. ALONSO‐MIRAVALLES and James A. O'MAHONY 1 (2024) https://doi.org/10.1002/9781394312405.ch1
Soy protein hydrogels with filler emulsion particles coated by hydrolyzed protein
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
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
Calcium-Reduced Micellar Casein Concentrate—Physicochemical Properties of Powders and Functional Properties of the Dispersions
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
Mid-infrared spectroscopy: Screening method for analysis of food adulterants in reconstituted skimmed milk powder
Supplementing human milk with a donkey or bovine milk derived fortifier: Consequences on proteolysis, lipolysis and particle structure under in vitro dynamic digestion
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
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, N.A. McCarthy, D.J. McSweeney, M.A.E. Auty and B.M.G. O'Hagan Food Hydrocolloids 108 105881 (2020) https://doi.org/10.1016/j.foodhyd.2020.105881
Impact of temperature and high pressure homogenization on the solubility and rheological behavior of reconstituted dairy powders of different composition
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, Nicolas Bovet, Flemming Hofmann Larsen, Richard Ipsen and Anni Bygvrå Hougaard Journal of Food Engineering 270 109763 (2020) https://doi.org/10.1016/j.jfoodeng.2019.109763
Alteration in physicochemical, functional, rheological and reconstitution properties of milk protein concentrate powder by pH, homogenization and diafiltration
Application of broadband acoustic resonance dissolution spectroscopy (BARDS) to the gas release behaviour during rehydration of milk protein isolate agglomerates
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
Effect of processing methods and protein content of the concentrate on the properties of milk protein concentrate with 80% protein
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
Applications of hydrodynamic cavitation for instant rehydration of high protein milk powders
Physico-chemical, functional and rheological properties of milk protein concentrate 60 as affected by disodium phosphate addition, diafiltration and homogenization
Fortification of milk protein content with different dairy protein powders alters its compositional, rennet gelation, heat stability and ethanol stability characteristics
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