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Cited by in F6Publishing
For: Patole S, Cheng L, Yang Z. Impact of incorporations of various polysaccharides on rheological and microstructural characteristics of heat-induced quinoa protein isolate gels. Food Biophysics. [DOI: 10.1007/s11483-022-09720-3] [Cited by in Crossref: 5] [Cited by in F6Publishing: 2] [Article Influence: 5.0] [Reference Citation Analysis]
Number Citing Articles
1 Shokraneh N, Alimi M, Shahidi S, Mizani M, Bameni Moghadam M, Rafe A. Textural and Rheological Properties of Sliceable Ketchup. Gels 2023;9:222. [DOI: 10.3390/gels9030222] [Reference Citation Analysis]
2 Bora AFM, Kouame KJE, Li X, Liu L, Sun Y, Ma Q, Liu Y. Development, characterization and probiotic encapsulating ability of novel Momordica charantia bioactive polysaccharides/whey protein isolate composite gels. Int J Biol Macromol 2023;225:454-66. [PMID: 36410535 DOI: 10.1016/j.ijbiomac.2022.11.097] [Reference Citation Analysis]
3 Zhu F. Quinoa protein. Quinoa 2023. [DOI: 10.1016/b978-0-323-99909-0.00008-8] [Reference Citation Analysis]
4 Lin Q, Hu Y, Qiu C, Li X, Sang S, Mcclements DJ, Chen L, Long J, Xu X, Wang J, Jin Z. Peanut protein-polysaccharide hydrogels based on semi-interpenetrating networks used for 3D/4D printing. Food Hydrocolloids 2022. [DOI: 10.1016/j.foodhyd.2022.108332] [Reference Citation Analysis]
5 Fan Z, Cheng P, Chu L, Han J. Exploring the Rheological and Structural Characteristics of Novel Pectin-Salecan Gels. Polymers 2022;14:4619. [DOI: 10.3390/polym14214619] [Reference Citation Analysis]
6 Wang P, Wang G, Zhang Y, Lv X, Xie C, Shen J, Yang R, Gu Z, Zhou J, Jiang D. Impact of Wheat Arabinoxylan with Defined Substitution Patterns on the Heat-Induced Polymerization Behavior of Gluten. J Agric Food Chem 2022. [PMID: 36265514 DOI: 10.1021/acs.jafc.2c05236] [Reference Citation Analysis]
7 Fan Z, Cheng P, Zhang P, Zhang G, Han J. Rheological insight of polysaccharide/protein based hydrogels in recent food and biomedical fields: A review. International Journal of Biological Macromolecules 2022. [DOI: 10.1016/j.ijbiomac.2022.10.082] [Cited by in Crossref: 1] [Cited by in F6Publishing: 1] [Article Influence: 1.0] [Reference Citation Analysis]
8 Wang X, Cheng L, Wang H, Yang Z. Limited Alcalase hydrolysis improves the thermally-induced gelation of quinoa protein isolate (QPI) dispersions. Current Research in Food Science 2022;5:2061-2069. [DOI: 10.1016/j.crfs.2022.10.027] [Reference Citation Analysis]