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For: Hu G, Ma M, Batool Z, Sheng L, Cai Z, Liu Y, Jin Y. Gel properties of heat-induced transparent hydrogels from ovalbumin by acylation modifications. Food Chem 2022;369:130912. [PMID: 34479008 DOI: 10.1016/j.foodchem.2021.130912] [Cited by in Crossref: 9] [Cited by in F6Publishing: 11] [Article Influence: 9.0] [Reference Citation Analysis]
Number Citing Articles
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9 Kumar N, Ghosh B, Kumar A, Koley R, Dhara S, Chattopadhyay S. Multilayered “SMART” hydrogel systems for on-site drug delivery applications. Journal of Drug Delivery Science and Technology 2022. [DOI: 10.1016/j.jddst.2022.104111] [Reference Citation Analysis]
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11 Qian S, Chen L, Zhao Z, Fan X, Xu X, Zhou G, Zhu B, Ullah N, Feng X. Epigallocatechin-3-gallate mediated self-assemble behavior and gelling properties of the ovalbumin with heating treatment. Food Hydrocolloids 2022;131:107797. [DOI: 10.1016/j.foodhyd.2022.107797] [Reference Citation Analysis]
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13 Yuan D, Huang X, Meng Q, Ma J, Zhao Y, Ke Q, Kou X. Recent advances in the application of zein-based gels: A review. European Polymer Journal 2022;179:111557. [DOI: 10.1016/j.eurpolymj.2022.111557] [Reference Citation Analysis]
14 Bu K, Huang D, Li D, Zhu C. Encapsulation and sustained release of curcumin by hawthorn pectin and Tenebrio Molitor protein composite hydrogel. Int J Biol Macromol 2022;222:251-61. [PMID: 36152699 DOI: 10.1016/j.ijbiomac.2022.09.145] [Reference Citation Analysis]
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16 Liu X, Ma L, Zhong M, Wei S, Liu Y, Dong S, Li S. Formation mechanism of high-viscosity gelatinous egg white among "Fenghuang Egg": Phenomenon, structure, and substance composition. Int J Biol Macromol 2022;217:803-13. [PMID: 35902019 DOI: 10.1016/j.ijbiomac.2022.07.089] [Cited by in F6Publishing: 1] [Reference Citation Analysis]
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