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For: Jiang Z, Yao K, Yuan X, Mu Z, Gao Z, Hou J, Jiang L. Effects of ultrasound treatment on physico-chemical, functional properties and antioxidant activity of whey protein isolate in the presence of calcium lactate. J Sci Food Agric 2018;98:1522-9. [PMID: 28802019 DOI: 10.1002/jsfa.8623] [Cited by in Crossref: 12] [Cited by in F6Publishing: 12] [Article Influence: 2.4] [Reference Citation Analysis]
Number Citing Articles
1 Gantumur M, Sukhbaatar N, Shi R, Hu J, Bilawal A, Qayum A, Tian B, Jiang Z, Hou J. Structural, functional, and physicochemical characterization of fermented whey protein concentrates recovered from various fermented-distilled whey. Food Hydrocolloids 2023;135:108130. [DOI: 10.1016/j.foodhyd.2022.108130] [Cited by in Crossref: 2] [Cited by in F6Publishing: 5] [Article Influence: 2.0] [Reference Citation Analysis]
2 Gantumur M, Hussain M, Li J, Hui M, Bai X, Sukhbaatar N, Li J, Chen W, Hou J, Jiang Z. Modification of fermented whey protein concentrates: impact of sequential ultrasound and TGase cross-linking. Food Research International 2022. [DOI: 10.1016/j.foodres.2022.112158] [Reference Citation Analysis]
3 Herrera-ponce AL, Salmeron-ochoa I, Rodriguez-figueroa JC, Santellano-estrada E, Garcia-galicia IA, Vargas-bello-pérez E, Alarcon-rojo AD. Effects of Ultrasound versus Pasteurization on Whey–Oat Beverage Processing: Quality and Antioxidative Properties. Processes 2022;10:1572. [DOI: 10.3390/pr10081572] [Reference Citation Analysis]
4 Ding Y, Gao Y, Sun J, Li C, Yue X, Shao J. Influence of ultrasonic treatment on functional properties and structure of tussah pupa protein isolate. Journal of Insects as Food and Feed. [DOI: 10.3920/jiff2021.0116] [Cited by in F6Publishing: 1] [Reference Citation Analysis]
5 Meng Y, Liang Z, Zhang C, Hao S, Han H, Du P, Li A, Shao H, Li C, Liu L. Ultrasonic modification of whey protein isolate: Implications for the structural and functional properties. LWT 2021;152:112272. [DOI: 10.1016/j.lwt.2021.112272] [Cited by in Crossref: 11] [Cited by in F6Publishing: 13] [Article Influence: 11.0] [Reference Citation Analysis]
6 Bu Y, Liu Y, Luan H, Zhu W, Li X, Li J. Changes in protease activity during fermentation of fish sauce and their correlation with antioxidant activity. J Sci Food Agric 2021. [PMID: 34791675 DOI: 10.1002/jsfa.11658] [Reference Citation Analysis]
7 Geng M, Liu J, Hu H, Qin L, Taha A, Zhang Z. A comprehensive study on structures and characterizations of 7S protein treated by high intensity ultrasound at different pH and ionic strengths. Food Chem 2021;373:131378. [PMID: 34731798 DOI: 10.1016/j.foodchem.2021.131378] [Cited by in Crossref: 7] [Cited by in F6Publishing: 7] [Article Influence: 7.0] [Reference Citation Analysis]
8 Hou Y, Xu X, Hu W, Pei H, Chen H, Tong P, Gao J. Effect of L-calcium lactate, zinc lactate, and ferric sodium EDTA on the physicochemical and functional properties of liquid whole egg. J Food Sci 2021. [PMID: 34337745 DOI: 10.1111/1750-3841.15851] [Reference Citation Analysis]
9 Amirchand KD, Kaur S, Banipal TS, Singh V. Volumetric and 1H NMR spectroscopic studies of saccharides-calcium lactate interactions in aqueous solutions. Journal of Molecular Liquids 2021;334:116077. [DOI: 10.1016/j.molliq.2021.116077] [Cited by in Crossref: 2] [Cited by in F6Publishing: 2] [Article Influence: 2.0] [Reference Citation Analysis]
10 Carrillo-Lopez LM, Garcia-Galicia IA, Tirado-Gallegos JM, Sanchez-Vega R, Huerta-Jimenez M, Ashokkumar M, Alarcon-Rojo AD. Recent advances in the application of ultrasound in dairy products: Effect on functional, physical, chemical, microbiological and sensory properties. Ultrason Sonochem 2021;73:105467. [PMID: 33508590 DOI: 10.1016/j.ultsonch.2021.105467] [Cited by in Crossref: 33] [Cited by in F6Publishing: 38] [Article Influence: 33.0] [Reference Citation Analysis]
11 Gammoh S, Alu'datt MH, Tranchant CC, Al-u'datt DG, Alhamad MN, Rababah T, Kubow S, Haddadin MS, Ammari Z, Maghaydah S, Banat H. Modification of the functional and bioactive properties of camel milk casein and whey proteins by ultrasonication and fermentation with Lactobacillus delbrueckii subsp. lactis. LWT 2020;129:109501. [DOI: 10.1016/j.lwt.2020.109501] [Cited by in Crossref: 20] [Cited by in F6Publishing: 20] [Article Influence: 10.0] [Reference Citation Analysis]
12 Kleekayai T, Le Gouic AV, Deracinois B, Cudennec B, FitzGerald RJ. In Vitro Characterisation of the Antioxidative Properties of Whey Protein Hydrolysates Generated under pH- and Non pH-Controlled Conditions. Foods 2020;9:E582. [PMID: 32380669 DOI: 10.3390/foods9050582] [Cited by in Crossref: 15] [Cited by in F6Publishing: 15] [Article Influence: 7.5] [Reference Citation Analysis]
13 Janjarasskul T, Tananuwong K. Role of Whey Proteins in Food Packaging. Reference Module in Food Science 2019. [DOI: 10.1016/b978-0-08-100596-5.22399-8] [Cited by in Crossref: 1] [Cited by in F6Publishing: 2] [Article Influence: 0.3] [Reference Citation Analysis]