Most cited
This page lists all time most cited articles for this title. Please use the publication date filters on the left if you would like to restrict this list to recently published content, for example to articles published in the last three years. The number of times each article was cited is displayed to the right of its title and can be clicked to access a list of all titles this article has been cited by.
- Cited by 109
Changes in milk on heating: viscosity measurements
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- Published online by Cambridge University Press:
- 01 June 2009, pp. 139-150
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- Cited by 109
Purification and characterization of three proteins isolated from the proteose peptone fraction of bovine milk
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- Published online by Cambridge University Press:
- 01 June 2009, pp. 189-197
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- Cited by 108
Measurement of electrophoretic mobilities and zeta-potentials of particles from milk using laser Doppler electrophoresis
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- Published online by Cambridge University Press:
- 01 June 2009, pp. 425-438
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- Cited by 108
Sequence analysis of Camelus dromedarius milk caseins
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- Published online by Cambridge University Press:
- 01 May 1998, pp. 209-222
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- Cited by 108
Effect of ultrasound on the physical and functional properties of reconstituted whey protein powders
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- Published online by Cambridge University Press:
- 17 March 2011, pp. 226-232
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- Cited by 107
The temperature-dependent dissociation of β-casein from bovine casein micelles and complexes
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- Published online by Cambridge University Press:
- 01 June 2009, pp. 361-372
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- Cited by 107
Whey protein denaturation in heated milk and cheese whey
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- Published online by Cambridge University Press:
- 01 June 2009, pp. 95-102
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- Cited by 107
Tryptic phosphopeptides from whole casein. II. Physicochemical properties related to the solubilization of calcium
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- Published online by Cambridge University Press:
- 01 June 2009, pp. 335-341
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- Cited by 107
The content and composition of protein in creamery milks in south-west Scotland
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- 01 June 2009, pp. 83-90
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- Cited by 107
The isolation and bacteriostatic properties of lactoferrin from bovine milk whey
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- Published online by Cambridge University Press:
- 01 June 2009, pp. 595-599
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- Cited by 106
Microflora present in kefir grains of the Galician region (North-West of Spain)
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- Published online by Cambridge University Press:
- 01 June 2009, pp. 263-267
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- Cited by 106
Effects of physicochemical factors on the secondary structure of β-lactoglobulin
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- Published online by Cambridge University Press:
- 01 June 2009, pp. 97-109
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- Cited by 106
Binding of calcium ions to bovine β-casein
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- 01 June 2009, pp. 71-76
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- Cited by 106
Contribution of rennet and starter proteases to proteolysis in Cheddar cheese
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- 01 June 2009, pp. 97-107
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- Cited by 106
Proteolysis and aggregation of casein micelles treated with immobilized or soluble chymosin
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- Published online by Cambridge University Press:
- 01 June 2009, pp. 653-661
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- Cited by 105
Biological activity of camel milk casein following enzymatic digestion
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- Published online by Cambridge University Press:
- 13 September 2011, pp. 471-478
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- Cited by 105
Composition and characteristics of camel milk
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- Published online by Cambridge University Press:
- 01 June 2009, pp. 603-626
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- Cited by 104
Performance of two commonly used angiotensin-converting enzyme inhibition assays using FA-PGG and HHL as substrates
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- Published online by Cambridge University Press:
- 14 February 2006, pp. 178-186
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- Cited by 103
Rheological properties of milk gels formed by a combination of rennet and glucono-δ-lactone
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- 19 October 2000, pp. 415-427
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- Cited by 103
Effect of use of milk concentrated by ultrafiltration on the manufacture and ripening of Cheddar cheese
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- 01 June 2009, pp. 333-341
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