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For: Qu RJ, Wang Y, Li D, Wang LJ. Rheological behavior of nanocellulose gels at various calcium chloride concentrations. Carbohydr Polym 2021;274:118660. [PMID: 34702479 DOI: 10.1016/j.carbpol.2021.118660] [Cited by in Crossref: 10] [Cited by in F6Publishing: 11] [Article Influence: 5.0] [Reference Citation Analysis]
Number Citing Articles
1 Zhao X, Li D, Wang L, Wang Y. Role of gelation temperature in rheological behavior and microstructure of high elastic starch-based emulsion-filled gel. Food Hydrocolloids 2023;135:108208. [DOI: 10.1016/j.foodhyd.2022.108208] [Reference Citation Analysis]
2 Agustin MB, Lehtonen M, Kemell M, Lahtinen P, Oliaei E, Mikkonen KS. Lignin nanoparticle-decorated nanocellulose cryogels as adsorbents for pharmaceutical pollutants. J Environ Manage 2023;330:117210. [PMID: 36608603 DOI: 10.1016/j.jenvman.2022.117210] [Reference Citation Analysis]
3 Wang B, Zhao X, Duan C, Li J, Zeng J, Xu J, Gao W, Chen K. Novel carboxylated cellulose nanocrystals synthesized by co-oxidation of sodium periodate/Fenton as a green solid emulsifier for oil-in-water Pickering emulsion. Journal of Colloid and Interface Science 2023;630:604-617. [DOI: 10.1016/j.jcis.2022.09.152] [Reference Citation Analysis]
4 Hua BY, Wei HL, Hu CW, Zhang YQ, Yang S, Wang G, Shen YM, Li JJ. Preparation of pH/temperature-sensitive semi-interpenetrating network hydrogel adsorbents from sodium alginate via photopolymerization for removing methylene blue. Int J Environ Sci Technol 2022. [DOI: 10.1007/s13762-022-04741-4] [Reference Citation Analysis]
5 Zhao C, Chu Z, Mao Y, Xu Y, Fei P, Zhang H, Xu X, Wu Y, Zheng M, Liu J. Structural characteristics and acid-induced emulsion gel properties of heated soy protein isolate–soy oligosaccharide glycation conjugates. Food Hydrocolloids 2022. [DOI: 10.1016/j.foodhyd.2022.108408] [Reference Citation Analysis]
6 Su C, Li D, Wang L, Wang Y. Green double crosslinked starch-alginate hydrogel regulated by sustained calcium ion-gluconolactone release for human motion monitoring. Chemical Engineering Journal 2022. [DOI: 10.1016/j.cej.2022.140653] [Reference Citation Analysis]
7 Chen S, Yue N, Cui M, Penkova A, Huang R, Qi W, He Z, Su R. Integrating direct reuse and extraction recovery of TEMPO for production of cellulose nanofibrils. Carbohydrate Polymers 2022;294:119803. [DOI: 10.1016/j.carbpol.2022.119803] [Cited by in Crossref: 1] [Cited by in F6Publishing: 1] [Article Influence: 1.0] [Reference Citation Analysis]
8 Zhang Y, Wang Y, Zhang R, Yu J, Gao Y, Mao L. Tuning the rheological and tribological properties to simulate oral processing of novel high internal phase oleogel-in-water emulsions. Food Hydrocolloids 2022;131:107757. [DOI: 10.1016/j.foodhyd.2022.107757] [Cited by in Crossref: 5] [Cited by in F6Publishing: 5] [Article Influence: 5.0] [Reference Citation Analysis]
9 Yu J, Wang X, Li D, Wang L, Wang Y. Development of soy protein isolate emulsion gels as extrusion-based 3D food printing inks: Effect of polysaccharides incorporation. Food Hydrocolloids 2022;131:107824. [DOI: 10.1016/j.foodhyd.2022.107824] [Cited by in Crossref: 6] [Cited by in F6Publishing: 7] [Article Influence: 6.0] [Reference Citation Analysis]
10 Wong JHM, Tan RPT, Chang JJ, Chan BQY, Zhao X, Cheng JJW, Yu Y, Boo YJ, Lin Q, Ow V, Su X, Lim JYC, Loh XJ, Xue K. Injectable Hybrid-Crosslinked Hydrogels as Fatigue-Resistant and Shape-Stable Skin Depots. Biomacromolecules 2022. [PMID: 35998618 DOI: 10.1021/acs.biomac.2c00574] [Cited by in Crossref: 1] [Cited by in F6Publishing: 1] [Article Influence: 1.0] [Reference Citation Analysis]
11 Yu H, Chi S, Li D, Wang L, Wang Y. Effect of gums on the multi-scale characteristics and 3D printing performance of potato starch gel. Innovative Food Science & Emerging Technologies 2022;80:103102. [DOI: 10.1016/j.ifset.2022.103102] [Cited by in F6Publishing: 1] [Reference Citation Analysis]
12 Kobayashi M, Sato Y, Sugimoto T. Effect of pH and electrolyte concentration on sol–gel state of semi-dilute aqueous cellulose nanofiber suspension: an interpretation based on angle-dependent DLVO theory. Colloid Polym Sci. [DOI: 10.1007/s00396-022-04999-7] [Reference Citation Analysis]
13 Zhao X, Li D, Wang L, Wang Y. Rheological properties and microstructure of a novel starch-based emulsion gel produced by one-step emulsion gelation: Effect of oil content. Carbohydrate Polymers 2022;281:119061. [DOI: 10.1016/j.carbpol.2021.119061] [Cited by in Crossref: 3] [Cited by in F6Publishing: 5] [Article Influence: 3.0] [Reference Citation Analysis]
14 Lei Y, Zhao X, Li D, Wang L, Wang Y. Effects of κ-Carrageenan and Guar Gum on the Rheological Properties and Microstructure of Phycocyanin Gel. Foods 2022;11:734. [DOI: 10.3390/foods11050734] [Cited by in Crossref: 3] [Cited by in F6Publishing: 3] [Article Influence: 3.0] [Reference Citation Analysis]
15 Huang Z, Wang X, Zhang J, Liu Y, Zhou T, Chi S, Gao F, Li J, Tian B, Shi W, Bi C. Effect of heat treatment on the nonlinear rheological properties of acid-induced soy protein isolate gels modified by high-pressure homogenization. LWT 2022;157:113094. [DOI: 10.1016/j.lwt.2022.113094] [Cited by in Crossref: 1] [Cited by in F6Publishing: 1] [Article Influence: 1.0] [Reference Citation Analysis]
16 Bi CH, Chi SY, Zhou T, Wang XY, Zhang JY, Huang ZG, Gao F. Characterization of a Novel High Internal Phase Pickering Emulsions Stabilized by Soy Protein Self-Assembled Gel Particles. Front Nutr 2021;8:795396. [PMID: 35004820 DOI: 10.3389/fnut.2021.795396] [Cited by in Crossref: 1] [Cited by in F6Publishing: 1] [Article Influence: 1.0] [Reference Citation Analysis]