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Citation(s) in
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For:
Lin L
, Wong M, Deeth H, Oh H.
Calcium-induced skim milk gels: Impact of holding temperature and ionic strength.
Int Dairy J
2020. [DOI:
10.1016/j.idairyj.2020.104657
]
[
Citation(s) in
RCA
: 3
]
[
Impact Index Per Article: 0.8
]
[
Reference Citation Analysis
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[Indexed: 10/25/2022]
Number
Cited by Other Article(s)
1
Applications of micellar casein concentrate in 3D-printed food structures.
INNOV FOOD SCI EMERG
2022. [DOI:
10.1016/j.ifset.2022.103182
]
[
Citation(s) in
RCA
: 0
]
[
Impact Index Per Article: 0
]
[
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[Indexed: 11/05/2022]
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2
Olivares M
, Costabel L, Zorrilla S, de Vicente J. Calcium-induced skim milk gels: Effect of milk powder concentration and pH on tribo-rheological characteristics and gel physico-chemical properties.
Food Hydrocoll
2022. [DOI:
10.1016/j.foodhyd.2021.107335
]
[
Citation(s) in
RCA
: 1
]
[
Impact Index Per Article: 0.5
]
[
Reference Citation Analysis
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[Indexed: 11/29/2022]
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3
Heat-induced gelation of casein micelles.
Food Hydrocoll
2021. [DOI:
10.1016/j.foodhyd.2021.106755
]
[
Citation(s) in
RCA
: 3
]
[
Impact Index Per Article: 1.0
]
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[Indexed: 11/19/2022]
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4
The effects of casein and whey proteins on the rheological properties of calcium-induced skim milk gels.
Int Dairy J
2021. [DOI:
10.1016/j.idairyj.2020.104893
]
[
Citation(s) in
RCA
: 7
]
[
Impact Index Per Article: 2.3
]
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[Indexed: 11/20/2022]
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