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 90
The roles of disulphide and non-covalent bonding in the functional properties of heat-induced whey protein gels
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- Published online by Cambridge University Press:
- 23 July 2004, pp. 330-339
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- Cited by 90
Tocopherols, retinol, β-carotene and fatty acids in fat globule membrane and fat globule core in cows' milk
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- Published online by Cambridge University Press:
- 01 June 2009, pp. 565-574
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- Cited by 90
Diversity of lactic acid bacteria isolated from AOC Salers cheese
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- Published online by Cambridge University Press:
- 04 May 2004, pp. 231-244
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- Cited by 90
Bovine immunoglobulin G, β-lactoglobulin, α-lactalbumin and serum albumin in colostrum and milk during the early post partum period
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- Published online by Cambridge University Press:
- 01 August 1999, pp. 421-430
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- Cited by 89
105. The Phosphatase Test for Pasteurised Milk
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- Published online by Cambridge University Press:
- 01 June 2009, pp. 191-203
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- Cited by 89
Section C. Dairy Chemistry: Some aspects of the physical chemistry of the salts of milk
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- 01 June 2009, pp. 101-130
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- Cited by 89
Functional and technological properties of camel milk proteins: a review
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- Published online by Cambridge University Press:
- 15 November 2016, pp. 422-429
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- Cited by 89
pH-induced solubilization of minerals from casein micelles: influence of casein concentration and ionic strength
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- Published online by Cambridge University Press:
- 01 May 1999, pp. 215-224
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- Cited by 88
Immunomodulating effects of milks fermented by Lactobacillus helveticus and its non-proteolytic variant
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- 16 April 2002, pp. 601-609
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- Cited by 88
Gelation of casein-whey mixtures: effects of heating whey proteins alone or in the presence of casein micelles
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- Published online by Cambridge University Press:
- 15 October 2001, pp. 471-481
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- Cited by 88
The colloidal phosphate of milk: III. Nature of its association with casein
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- 01 June 2009, pp. 403-417
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- Cited by 88
Simultaneous recording of oxytocin release, milk ejection and milk flow during milking of dairy cows with and without prestimulation
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- 01 June 2009, pp. 201-208
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- Cited by 88
Binding of calcium ions to bovine αsl-casein and precipitability of the protein–calcium ion complexes
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- 01 June 2009, pp. 113-122
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- Cited by 87
Gelation of ultra-high-temperature-sterilized milk by proteases from a strain of Pseudomonas fluorescens isolated from raw milk
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- 01 June 2009, pp. 145-148
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- Cited by 87
Interaction between heated κ-casein and β-lactoglobulin: predominance of hydrophobic interactions in the initial stages of complex formation
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- 01 June 2009, pp. 67-80
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- Cited by 87
A differential scanning calorimetric study of the thermal behaviour of bovine β-lactoglobulin at temperatures up to 160 °C
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- 01 June 2009, pp. 293-302
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- Cited by 87
Casein proteolysis in human milk: tracing the pattern of casein breakdown and the formation of potential bioactive peptides
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- 08 March 2004, pp. 74-87
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- Cited by 87
The effect of lipolytic Gram-negative psychrotrophs in stored milk on the development of rancidity in Cheddar cheese
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- Published online by Cambridge University Press:
- 01 June 2009, pp. 459-468
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- Cited by 87
Fouling of a plate heat exchanger used in ultra-high-temperature sterilization of milk
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- 01 June 2009, pp. 557-568
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- Cited by 87
Effect of high intensity pulsed electric fields and heat treatments on vitamins of milk
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- 17 June 2002, pp. 113-123
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