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For: Chen B, Guo J, Xie Y, Zhou K, Li P, Xu B. Modulating the aggregation of myofibrillar protein to alleviate the textural deterioration of protein gels at high temperature: The effect of hydrophobic interactions. Food Chem 2021;341:128274. [PMID: 33038801 DOI: 10.1016/j.foodchem.2020.128274] [Cited by in Crossref: 14] [Cited by in F6Publishing: 11] [Article Influence: 4.7] [Reference Citation Analysis]
Number Citing Articles
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6 Zhu N, Zang M, Wang S, Zhang S, Zhao B, Liu M, Li S, Wu Q, Liu B, Zhao Y, Qiao X. Modulating the structure of lamb myofibrillar protein gel influenced by psyllium husk powder at different NaCl concentrations: Effect of intermolecular interactions. Food Chem 2022;397:133852. [PMID: 35940098 DOI: 10.1016/j.foodchem.2022.133852] [Reference Citation Analysis]
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8 Wang F, Gu X, Lü M, Huang Y, Zhu Y, Sun Y, Zhu X. Structural Analysis and Study of Gel Properties of Thermally-Induced Soybean Isolate-Potato Protein Gel System. Foods 2022;11. [PMID: 36429154 DOI: 10.3390/foods11223562] [Reference Citation Analysis]
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12 Li S, Lin S, Jiang P, Bao Z, Li S, Sun N. Insight into the Gel Properties of Antarctic Krill and Pacific White Shrimp Surimi Gels and the Feasibility of Polysaccharides as Texture Enhancers of Antarctic Krill Surimi Gels. Foods 2022;11:2517. [PMID: 36010517 DOI: 10.3390/foods11162517] [Reference Citation Analysis]
13 Wang K, Li Y, Sun J, Qiao C, Ho H, Huang M, Xu X, Pang B, Huang H. Synergistic effect of preheating and different power output high-intensity ultrasound on the physicochemical, structural, and gelling properties of myofibrillar protein from chicken wooden breast. Ultrasonics Sonochemistry 2022;86:106030. [DOI: 10.1016/j.ultsonch.2022.106030] [Cited by in F6Publishing: 2] [Reference Citation Analysis]
14 Chen X, Wu J, Li X, Yang F, Yu L, Li X, Huang J, Wang S. Investigation of the cryoprotective mechanism and effect on quality characteristics of surimi during freezing storage by antifreeze peptides. Food Chem 2022;371:131054. [PMID: 34555708 DOI: 10.1016/j.foodchem.2021.131054] [Cited by in Crossref: 14] [Cited by in F6Publishing: 11] [Article Influence: 14.0] [Reference Citation Analysis]
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16 Chen B, Zhou K, Xie Y, Nie W, Li P, Zhou H, Xu B. Glutathione-mediated formation of disulfide bonds modulates the properties of myofibrillar protein gels at different temperatures. Food Chem 2021;364:130356. [PMID: 34147870 DOI: 10.1016/j.foodchem.2021.130356] [Cited by in Crossref: 5] [Cited by in F6Publishing: 3] [Article Influence: 2.5] [Reference Citation Analysis]
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