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Cited by in F6Publishing
For: Geng M, Liu J, Hu H, Qin L, Taha A, Zhang Z. A comprehensive study on structures and characterizations of 7S protein treated by high intensity ultrasound at different pH and ionic strengths. Food Chem 2021;373:131378. [PMID: 34731798 DOI: 10.1016/j.foodchem.2021.131378] [Cited by in Crossref: 7] [Cited by in F6Publishing: 7] [Article Influence: 3.5] [Reference Citation Analysis]
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1 Wu Y, Du Q, Fan X, Zhou C, He J, Sun Y, Xia Q, Pan D. Interaction between Kidney-Bean Polysaccharides and Duck Myofibrillar Protein as Affected by Ultrasonication: Effects on Gel Properties and Structure. Foods 2022;11. [PMID: 36553740 DOI: 10.3390/foods11243998] [Reference Citation Analysis]
2 Geng M, Feng X, Yang H, Wu X, Li L, Li Y, Teng F. Comparison of soy protein isolate-(-)-epigallocatechin gallate complexes prepared by mixing, chemical polymerization, and ultrasound treatment. Ultrason Sonochem 2022;90:106172. [PMID: 36162220 DOI: 10.1016/j.ultsonch.2022.106172] [Reference Citation Analysis]
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4 Yan T, Hua Z, Deng Y, Guo H, Xu W, Xu E, Wang W, Ding T, Cao Y, Liu Y, Liu D. Air nanobubbles induced reversible self-assembly of 7S globulins isolated from pea (Pisum Sativum L.). Food Hydrocolloids 2022. [DOI: 10.1016/j.foodhyd.2022.107847] [Cited by in F6Publishing: 1] [Reference Citation Analysis]
5 Taha A, Casanova F, Šimonis P, Stankevič V, Gomaa MAE, Stirkė A. Pulsed Electric Field: Fundamentals and Effects on the Structural and Techno-Functional Properties of Dairy and Plant Proteins. Foods 2022;11:1556. [PMID: 35681305 DOI: 10.3390/foods11111556] [Cited by in Crossref: 6] [Cited by in F6Publishing: 6] [Article Influence: 6.0] [Reference Citation Analysis]
6 Pan J, Zhang Z, Mintah BK, Xu H, Dabbour M, Cheng Y, Dai C, He R, Ma H. Effects of nonthermal physical processing technologies on functional, structural properties and digestibility of food protein: A review. J Food Process Engineering. [DOI: 10.1111/jfpe.14010] [Cited by in F6Publishing: 2] [Reference Citation Analysis]
7 Chen W, Ma H, Wang Y. Recent advances in modified food proteins by high intensity ultrasound for enhancing functionality: Potential mechanisms, combination with other methods, equipment innovations and future directions. Ultrasonics Sonochemistry 2022. [DOI: 10.1016/j.ultsonch.2022.105993] [Cited by in Crossref: 4] [Cited by in F6Publishing: 3] [Article Influence: 4.0] [Reference Citation Analysis]