The Citing articles tool gives a list of articles citing the current article.
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Cited article:
Clémence Bernard, Bertrand Broyart, Jean Vasseur, Pablo Granda, Perla Relkin
Dairy Sci. Technol., 88 1 (2008) 65-80
Published online: 2008-02-21
This article has been cited by the following article(s):
New powder material obtained from spent coffee ground and whey protein; Thermal and morphological analysis
J. Osorio-Arias, S. Delgado-Arias, Y. Duarte-Correa, et al.
Materials Chemistry and Physics 240 122171 (2020)
DOI: 10.1016/j.matchemphys.2019.122171
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Prediction of Thermohydric History of Whey Protein Concentrate Droplets during Spray Drying
Clémence Bernard, Bertrand Broyart, Rafik Absi, Pablo Granda and Perla Relkin
Food and Bioprocess Technology 6 (10) 2904 (2013)
DOI: 10.1007/s11947-012-0963-x
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Emulsifying Properties of Food Proteins Conjugated with Glucose or Lactose by Two Methods (Spray-Drying Or Freeze-Drying)
Sonia Hernández-García, Juan Alfredo Salazar-Montoya and Alfonso Totosaus
International Journal of Food Properties 19 (3) 526 (2016)
DOI: 10.1080/10942912.2015.1033551
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Formation and characterization of the gas–solid phase in rice cake fermented with
Brettanomyces
(
ZSM‐001
) and
Lactobacillus
(
ZSM‐002
)
Chen Chen, Ya Wen, CaiHua Jia, et al.
Journal of Food Process Engineering 42 (6) e13190 (2019)
DOI: 10.1111/jfpe.13190
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Using complex coacervation for lysozyme encapsulation by spray-drying
Chedia Ben Amara, Noushin Eghbal, Pascal Degraeve and Adem Gharsallaoui
Journal of Food Engineering 183 50 (2016)
DOI: 10.1016/j.jfoodeng.2016.03.016
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