Reference Citation Analysis: Find an Article, Find a Category, Find a Journal, Find a Scholar

For: BANKS W, MUIR DD, WILSON AGNESG. Extension of the shelf life of cream-based liqueurs at high ambient temperatures. Int J Food Sci Technol 2007. [DOI: 10.1111/j.1365-2621.1981.tb01856.x] [Citation(s) in RCA: 27] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]

For:	BANKS W, MUIR DD, WILSON AGNESG. Extension of the shelf life of cream-based liqueurs at high ambient temperatures. Int J Food Sci Technol 2007. [DOI: 10.1111/j.1365-2621.1981.tb01856.x] [Citation(s) in RCA: 27] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]

Number	Cited by Other Article(s)
1	Keshanidokht S, Via MA, Falco CY, Clausen MP, Risbo J. Zein-stabilized emulsions by ethanol addition; stability and microstructure. Food Hydrocoll 2022. [DOI: 10.1016/j.foodhyd.2022.107973] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/04/2022] Abstract Collapse Key Words Collapse MESH Headings Collapse Grants Collapse Affiliation(s) Collapse
2	Erxleben SW, Pelan E, Wolf B. Effect of ethanol on the stability of sodium caseinate stabilised emulsions. Food Hydrocoll 2021. [DOI: 10.1016/j.foodhyd.2021.107058] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/16/2022] Abstract Collapse Key Words Collapse MESH Headings Collapse Grants Collapse Affiliation(s) Collapse
3	Dickinson E. Strategies to control and inhibit the flocculation of protein-stabilized oil-in-water emulsions. Food Hydrocoll 2019. [DOI: 10.1016/j.foodhyd.2019.05.021] [Citation(s) in RCA: 65] [Impact Index Per Article: 13.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/28/2023] Abstract Collapse Key Words Collapse MESH Headings Collapse Grants Collapse Affiliation(s) Collapse
4	Espinosa G, Scanlon M. Characterization of alcohol-containing dairy emulsions: Pseudo-ternary phase diagrams of sodium caseinate solution-oil-ethanol systems. Food Res Int 2013. [DOI: 10.1016/j.foodres.2013.03.006] [Citation(s) in RCA: 7] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/27/2022] Abstract Collapse Key Words Collapse MESH Headings Collapse Grants Collapse Affiliation(s) Collapse
5	Heffernan SP, Kelly AL, Mulvihill DM, Lambrich U, Schuchmann HP. Efficiency of a range of homogenisation technologies in the emulsification and stabilization of cream liqueurs. INNOV FOOD SCI EMERG 2011. [DOI: 10.1016/j.ifset.2011.07.010] [Citation(s) in RCA: 10] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/17/2022] Abstract Collapse Key Words Collapse MESH Headings Collapse Grants Collapse Affiliation(s) Collapse
6	Heffernan SP, Kelly AL, Mulvihill DM. High-pressure-homogenised cream liqueurs: Emulsification and stabilization efficiency. J FOOD ENG 2009. [DOI: 10.1016/j.jfoodeng.2009.06.018] [Citation(s) in RCA: 19] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/17/2022] Abstract Collapse Key Words Collapse MESH Headings Collapse Grants Collapse Affiliation(s) Collapse
7	MUIR DD, BANKS W. Technical note: Multiple homogenization of cream liqueurs. Int J Food Sci Technol 2007. [DOI: 10.1111/j.1365-2621.1986.tb00444.x] [Citation(s) in RCA: 18] [Impact Index Per Article: 1.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022] Abstract Collapse Key Words Collapse MESH Headings Collapse Grants Collapse Affiliation(s) Collapse
8	Lynch AG, Mulvihill DM. Effect of sodium caseinate on the stability of cream liqueurs. INT J DAIRY TECHNOL 1997. [DOI: 10.1111/j.1471-0307.1997.tb01727.x] [Citation(s) in RCA: 34] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022] Abstract Collapse Key Words Collapse MESH Headings Collapse Grants Collapse Affiliation(s) Collapse
9	Horne DS, Muir DD. Alcohol and Heat Stability of Milk Protein. J Dairy Sci 1990. [DOI: 10.3168/jds.s0022-0302(90)79064-9] [Citation(s) in RCA: 56] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/19/2022] Abstract Collapse Key Words Collapse MESH Headings Collapse Grants Collapse Affiliation(s) Collapse
10	DICKINSON ERIC, NARHAN SUNITK, STAINSBY GEORGE. Stability of Cream Liqueurs Containing Low-Molecular-Weight Surfactants. J Food Sci 1989. [DOI: 10.1111/j.1365-2621.1989.tb08572.x] [Citation(s) in RCA: 43] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022] Abstract Collapse Key Words Collapse MESH Headings Collapse Grants Collapse Affiliation(s) Collapse
11	DALGLEISH DG, LAW AJR. Sodium caseinates ? composition and properties of different preparations. INT J DAIRY TECHNOL 1988. [DOI: 10.1111/j.1471-0307.1988.tb00571.x] [Citation(s) in RCA: 14] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022] Abstract Collapse Key Words Collapse MESH Headings Collapse Grants Collapse Affiliation(s) Collapse
12	Kaustinen EM, Bradley R. Acceptance of Cream Liqueurs Made with Whey Protein Concentrate. J Dairy Sci 1987. [DOI: 10.3168/jds.s0022-0302(87)80316-8] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/19/2022] Abstract Collapse Key Words Collapse MESH Headings Collapse Grants Collapse Affiliation(s) Collapse
13	ABBOTT PHE, SAVAGE RJB. An investigation into the manufacture of cream-based liqueurs. INT J DAIRY TECHNOL 1985. [DOI: 10.1111/j.1471-0307.1985.tb00546.x] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022] Abstract Collapse Key Words Collapse MESH Headings Collapse Grants Collapse Affiliation(s) Collapse
14	Banks W, Muir D. Effect of alcohol content on emulsion stability of cream liqueurs. Food Chem 1985. [DOI: 10.1016/0308-8146(85)90137-2] [Citation(s) in RCA: 11] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/27/2022] Abstract Collapse Key Words Collapse MESH Headings Collapse Grants Collapse Affiliation(s) Collapse
15	BANKS W, MUIR DD, WILSON AG. Formulation of cream-based liqueurs: a comparison of sucrose and sorbitol as the carbohydrate component. INT J DAIRY TECHNOL 1982. [DOI: 10.1111/j.1471-0307.1982.tb02710.x] [Citation(s) in RCA: 14] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022] Abstract Collapse Key Words Collapse MESH Headings Collapse Grants Collapse Affiliation(s) Collapse