On the public citation graph

https://doi.org/10.2139/ssrn.4657569

0 signed · 33 inferred · view as graph

Inferred edges come from two machine sources: sweeps of open repository metadata (mostly SSRN and Zenodo), and a bulk OpenAlex citation snapshot. Every row below is labelled with the one it came from. Neither is a complete citation index — absence here is not evidence of absence.

Is this your work? Sign in with ORCID and put your name on the claims that are yours.
Claim with ORCID
Reference health. See whether every reference in this work resolves to a known work and none has been retracted — and get a dated CiteStamped badge you can embed.
See reference health

What this work says

Outgoing claims: the papers this work cites, builds on, or argues with.

inferredcites →https://doi.org/10.1002/jsfa.10187openalex-extracted
Preparation and potential applications of casein–polysaccharide conjugates: a review
inferredcites →https://doi.org/10.1016/j.foodchem.2009.06.019openalex-extracted
Heat stability and freeze–thaw stability of oil-in-water emulsions stabilised by sodium caseinate–maltodextrin conjugates
inferredcites →https://doi.org/10.1016/j.foodhyd.2004.04.013openalex-extracted
Investigation into the physical and chemical properties of sodium caseinate-maltodextrin glyco-conjugates
inferredcites →https://doi.org/10.1016/j.foodhyd.2011.02.015openalex-extracted
Addition of sodium caseinate to skim milk inhibits rennet-induced aggregation of casein micelles
inferredcites →https://doi.org/10.1016/j.foodhyd.2020.106342openalex-extracted
Dry heat treatment of skim milk powder greatly improves the heat stability of recombined evaporated milk emulsions
inferredcites →https://doi.org/10.1016/j.idairyj.2008.05.009openalex-extracted
Comparison of rennet gelation using raw and reconstituted skim milk
inferredcites →https://doi.org/10.1016/j.idairyj.2010.06.003openalex-extracted
Protein interactions in heat-treated milk and effect on rennet coagulation
inferredcites →https://doi.org/10.1016/j.idairyj.2020.104642openalex-extracted
Ultrasound improves the rheological properties and microstructure of rennet-induced gel from goat milk
inferredcites →https://doi.org/10.1016/j.idairyj.2021.105293openalex-extracted
Multi-dimensional analysis of rennet-induced micellar casein gels after ultrasound
inferredcites →https://doi.org/10.1016/j.jfoodeng.2005.02.017openalex-extracted
The effect of citrate on calcium phosphate deposition from simulated milk ultrafiltrate (SMUF) solution
inferredcites →https://doi.org/10.1016/j.jfoodeng.2012.06.025openalex-extracted
Assessment of interfacial and foaming properties of bovine sodium caseinate glycated with galactose
inferredcites →https://doi.org/10.1016/j.lwt.2015.03.035openalex-extracted
Influence of colloidal calcium phosphate level on the microstructure and rheological properties of rennet-induced skim milk gels
inferredcites →https://doi.org/10.1016/j.tifs.2021.01.019openalex-extracted
Conjugation of milk proteins and reducing sugars and its potential application in the improvement of the heat stability of (recombined) evaporated milk
inferredcites →https://doi.org/10.1016/s0268-005x(99)00067-3openalex-extracted
Dairy glycoconjugate emulsifiers: casein–maltodextrins
inferredcites →https://doi.org/10.1016/s0958-6946(01)00083-8openalex-extracted
Heat-induced modifications in casein dispersions affecting their rennetability
inferredcites →https://doi.org/10.1017/s0022029902005903openalex-extracted
Association of denatured whey proteins with casein micelles in heated reconstituted skim milk and its effect on casein micelle size
inferredcites →https://doi.org/10.1017/s0022029906002330openalex-extracted
Effect of Minerals on Casein Micelle Stability of Cows' Milk
inferredcites →https://doi.org/10.1017/s0022029908003555openalex-extracted
On heating milk, the dissociation of κ-casein from the casein micelles can precede interactions with the denatured whey proteins
inferredcites →https://doi.org/10.1017/s002202991700084xopenalex-extracted
Effect of heat-induced κ-casein dissociation on acid coagulation of milk
inferredcites →https://doi.org/10.1021/acs.jafc.0c04445openalex-extracted
Acid-Induced Gelation of Enzymatically and Nonenzymatically Cross-Linked Caseins—Texture Properties, and Microstructural Insights
inferredcites →https://doi.org/10.1021/acs.jafc.8b04176openalex-extracted
Acid-Induced Gelation of Caseins Glycated with Lactose: Impact of Maillard Reaction-Based Glycoconjugation and Protein Cross-Linking
inferredcites →https://doi.org/10.1021/jf0211783openalex-extracted
Formation of Soluble and Micelle-Bound Protein Aggregates in Heated Milk
inferredcites →https://doi.org/10.1021/jf025673aopenalex-extracted
Effect of pH on the Association of Denatured Whey Proteins with Casein Micelles in Heated Reconstituted Skim Milk
inferredcites →https://doi.org/10.1021/jf103943eopenalex-extracted
Interaction between Casein Micelles and Whey Protein/κ-Casein Complexes during Renneting of Heat-Treated Reconstituted Skim Milk Powder and Casein Micelle/Serum Mixtures
inferredcites →https://doi.org/10.1021/jf201198sopenalex-extracted
Rennet-Induced Aggregation of Heated pH-Adjusted Skim Milk
inferredcites →https://doi.org/10.1021/jf504167vopenalex-extracted
Rennet Coagulation and Cheesemaking Properties of Thermally Processed Milk: Overview and Recent Developments
inferredcites →https://doi.org/10.1111/j.1365-2621.1985.tb13433.xopenalex-extracted
Relationships of Hydrophobicity and Net Charge to the Solubility of Milk and Soy Proteins
inferredcites →https://doi.org/10.3136/fstr.23.743openalex-extracted
Effects of κ-Casein Dissociation from Casein Micelles on Cheese Curd Formation
inferredcites →https://doi.org/10.3136/fstr.27.923openalex-extracted
Dry-heat treatment of skim milk powder improves acid-induced gelation due to protein glycation and cross-linking of caseins
inferredcites →https://doi.org/10.3168/jds.2021-21071openalex-extracted
Chemical interactions among caseins during rennet coagulation of milk
inferredcites →https://doi.org/10.3168/jds.s0022-0302(02)74364-6openalex-extracted
A Nonlinear Programming Optimization Model to Maximize Net Revenue in Cheese Manufacture
inferredcites →https://doi.org/10.3168/jds.s0022-0302(03)73740-0openalex-extracted
Impaired Rennetability of Heated Milk; Study of Enzymatic Hydrolysis and Gelation Kinetics
inferredcites →https://doi.org/10.3390/foods10091998openalex-extracted
A Literature Review on Maillard Reaction Based on Milk Proteins and Carbohydrates in Food and Pharmaceutical Products: Advantages, Disadvantages, and Avoidance Strategies
Editorial review for independent work. ICSAC — the Institute for Complexity Science and Advanced Computing — runs a structured editorial panel for researchers publishing outside journals, and publishes on CiteStamp rails. Submission is free and goes through ORCID: icsacinstitute.org/submit.