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For:	Hinderink EB, Boire A, Renard D, Riaublanc A, Sagis LM, Schroën K, Bouhallab S, Famelart M, Gagnaire V, Guyomarc'h F, Berton-carabin CC. Combining plant and dairy proteins in food colloid design. Current Opinion in Colloid & Interface Science 2021;56:101507. [DOI: 10.1016/j.cocis.2021.101507] [Cited by in Crossref: 2] [Cited by in F6Publishing: 2] [Article Influence: 1.0] [Reference Citation Analysis]

For:

Hinderink EB, Boire A, Renard D, Riaublanc A, Sagis LM, Schroën K, Bouhallab S, Famelart M, Gagnaire V, Guyomarc'h F, Berton-carabin CC. Combining plant and dairy proteins in food colloid design. Current Opinion in Colloid & Interface Science 2021;56:101507. [DOI: 10.1016/j.cocis.2021.101507] [Cited by in Crossref: 2] [Cited by in F6Publishing: 2] [Article Influence: 1.0] [Reference Citation Analysis]

Number	Citing Articles
1	Keshanidokht S, Via MA, Falco CY, Clausen MP, Risbo J. Zein-stabilized emulsions by ethanol addition; stability and microstructure. Food Hydrocolloids 2022;133:107973. [DOI: 10.1016/j.foodhyd.2022.107973] [Reference Citation Analysis]
2	Guidi S, Formica FA, Denkel C. Mixing plant-based proteins: Gel properties of hemp, pea, lentil proteins and their binary mixtures. Food Research International 2022. [DOI: 10.1016/j.foodres.2022.111752] [Cited by in Crossref: 1] [Cited by in F6Publishing: 1] [Article Influence: 1.0] [Reference Citation Analysis]