The DOI matches its Crossref record; 37 of the 37 references it cites were found in a registry or an index.
Effect of heat treatment on milk protein functionality at emulsion interfaces. A review
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Citations
Cites
(1984) · Socio-Environmental Systems Modeling · Cited by 1,675
Hydrocolloids as emulsifiers and emulsion stabilizers
Dickinson, E. (2009) · Food Hydrocolloids · doi:10.1016/j.foodhyd.2008.08.005 · Cited by 1,318
Encyclopedia of emulsion technology
Becher, P. (1983) · M. Dekker eBooks · Cited by 1,226
Advanced Dairy Chemistry: Volume 3: Lactose, Water, Salts and Minor Constituents
(2009) · Springer eBooks · doi:10.1007/978-0-387-84865-5 · Cited by 1,094
Whey protein concentrates and isolates: Processing and functional properties
Morr, C. V., & Ha, E. Y. W. (1993) · Critical Reviews in Food Science and Nutrition · doi:10.1080/10408399309527643 · Cited by 632
Advanced Dairy Chemistry: Volume 3: Lactose, Water, Salts and Minor Constituents
(2022) · Springer eBooks · doi:10.1007/978-3-030-92585-7 · Cited by 474
Membrane fractionation of milk: state of the art and challenges
Brans, G., Schroën, K. G. P. H., van der Sman, R. G. M., & Boom, R. M. (2004) · Journal of Membrane Science · doi:10.1016/j.memsci.2004.06.029 · Cited by 447
Anema, S. G., & Li, Y. (2003) · Journal of Dairy Research · doi:10.1017/s0022029902005903 · Cited by 341
Properties of Emulsions Stabilized with Milk Proteins: Overview of Some Recent Developments
Dickinson, E. (1997) · Journal of Dairy Science · doi:10.3168/jds.s0022-0302(97)76218-0 · Cited by 333
Tomes, C. S. (1903) · BMJ · doi:10.1136/bmj.2.2222.278-b · Cited by 329
Cited by
Food Processing and Allergenicity
Verhoeckx, K. C. M., Vissers, Y. M., Baumert, J. L., Faludi, R., Feys, M., Flanagan, S., Herouet-Guicheney, C., Holzhauser, T., Shimojo, R., van der Bolt, N., et al. (2015) · Food and Chemical Toxicology · doi:10.1016/j.fct.2015.03.005 · Cited by 517
Modifications of structures and functions of caseins: a scientific and technological challenge.
Broyard, C., & Gaucheron, F. (2015) · Dairy Science & Technology · doi:10.1007/s13594-015-0220-y · Cited by 347
Mir, N. A., Yousuf, B., & Gani, A. (2024) · Food Reviews International · doi:10.1080/87559129.2023.2279594 · Cited by 4
Metadata
- Authors
- Raikos, V.
- Venue
- Food Hydrocolloids
- Publisher
- Elsevier BV
- Published
- 2010-06
- Volume
- 24
- Issue
- 4
- Pages
- 259-265
- ISSN
- 0268-005X (ISSN-L)
- OpenAlex
- W2001011521
- Cited by
- 314
- References
- 37
- FWCI
- 8.63
- Type
- journal article
- Language
- en
- Open access
- closed
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- The paper
- Raikos, V. (2010). Effect of heat treatment on milk protein functionality at emulsion interfaces. A review. Food Hydrocolloids. https://doi.org/10.1016/j.foodhyd.2009.10.014
Data sources
Bibliographic data: Semantic Scholar, OpenAlex, Crossref.
Contains information from the Semantic Scholar Academic Graph Datasets, made available under the ODC Attribution License (ODC-BY 1.0).
Semantic Scholar’s data is described in: Kinney, R., et al. (2023). The Semantic Scholar Open Data Platform. arXiv:2301.10140.
