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For: Chuang C, Wegrzyn TF, Anema SG, Loveday SM. Hemp globulin heat aggregation is inhibited by the chaperone-like action of caseins. Food Hydrocolloids 2019;93:46-55. [DOI: 10.1016/j.foodhyd.2019.01.061] [Cited by in Crossref: 6] [Cited by in F6Publishing: 6] [Article Influence: 2.0] [Reference Citation Analysis]
Number Citing Articles
1 Day L, Cakebread JA, Loveday SM. Food proteins from animals and plants: Differences in the nutritional and functional properties. Trends in Food Science & Technology 2022;119:428-42. [DOI: 10.1016/j.tifs.2021.12.020] [Cited by in Crossref: 14] [Cited by in F6Publishing: 22] [Article Influence: 14.0] [Reference Citation Analysis]
2 Chuang CC, Ye A, Anema SG, Loveday SM. Hemp globulin forms colloidal nanocomplexes with sodium caseinate during pH-cycling. Food Res Int 2021;150:110810. [PMID: 34863500 DOI: 10.1016/j.foodres.2021.110810] [Reference Citation Analysis]
3 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: 2.0] [Reference Citation Analysis]
4 Chuang CC, Ye A, Anema SG, Loveday SM. Concentrated Pickering emulsions stabilised by hemp globulin-caseinate nanoparticles: tuning the rheological properties by adjusting the hemp globulin : caseinate ratio. Food Funct 2020;11:10193-204. [PMID: 33165488 DOI: 10.1039/d0fo01745k] [Cited by in Crossref: 7] [Cited by in F6Publishing: 7] [Article Influence: 7.0] [Reference Citation Analysis]
5 Guyomarc'h F, Arvisenet G, Bouhallab S, Canon F, Deutsch S, Drigon V, Dupont D, Famelart M, Garric G, Guédon E, Guyot T, Hiolle M, Jan G, Le Loir Y, Lechevalier V, Nau F, Pezennec S, Thierry A, Valence F, Gagnaire V. Mixing milk, egg and plant resources to obtain safe and tasty foods with environmental and health benefits. Trends in Food Science & Technology 2021;108:119-32. [DOI: 10.1016/j.tifs.2020.12.010] [Cited by in Crossref: 14] [Cited by in F6Publishing: 16] [Article Influence: 14.0] [Reference Citation Analysis]
6 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: 7.0] [Reference Citation Analysis]