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For: Khatibi Aghda S, Nasirpour A, Nikbakht Nasrabadi M. Effect of acidification rate, acidification temperature, final pH, and stabilizer content on colloidal stability of whey-based pomegranate beverage. J DISPER SCI TECHNOL 2016. [DOI: 10.1080/01932691.2016.1141360] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/22/2022]

For:	Khatibi Aghda S, Nasirpour A, Nikbakht Nasrabadi M. Effect of acidification rate, acidification temperature, final pH, and stabilizer content on colloidal stability of whey-based pomegranate beverage. J DISPER SCI TECHNOL 2016. [DOI: 10.1080/01932691.2016.1141360] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/22/2022]

Number	Cited by Other Article(s)
1	Dehghan B, Kenari RE, Amiri ZR. Stabilization of whey-based pina colada beverage by mixed Iranian native gums: a mixture design approach. JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION 2021. [DOI: 10.1007/s11694-021-01152-w] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/19/2022] Abstract Collapse Key Words Collapse MESH Headings Collapse Grants Collapse Affiliation(s) Collapse
2	Probiotic dairy-based beverages: A review. J Funct Foods 2019. [DOI: 10.1016/j.jff.2018.12.004] [Citation(s) in RCA: 73] [Impact Index Per Article: 14.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/21/2023] Open Abstract Collapse Key Words Collapse MESH Headings Collapse Grants Collapse Affiliation(s) Collapse