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Wang Y, Ma T, Liu C, Guo F, Zhao J. l-Histidine improves solubility and emulsifying properties of soy proteins under various ionic strengths. LWT 2021;152:112382. [DOI: 10.1016/j.lwt.2021.112382] [Cited by in Crossref: 3] [Cited by in F6Publishing: 3] [Article Influence: 1.5] [Reference Citation Analysis]
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Cheng Y, Ofori Donkor P, Yeboah GB, Ayim I, Wu J, Ma H. Modulating the in vitro digestion of heat-set whey protein emulsion gels via gelling properties modification with sequential ultrasound pretreatment. LWT 2021;149:111856. [DOI: 10.1016/j.lwt.2021.111856] [Cited by in Crossref: 11] [Cited by in F6Publishing: 8] [Article Influence: 5.5] [Reference Citation Analysis]
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Xue X, He H, Liu C, Wang L, Wang L, Wang Y, Wang L, Yang C, Wang J, Hou R. l-Theanine improves emulsification stability and antioxidant capacity of diacylglycerol by hydrophobic binding β-lactoglobulin as emulsion surface stabilizer. Food Chem 2022;366:130557. [PMID: 34284195 DOI: 10.1016/j.foodchem.2021.130557] [Cited by in Crossref: 5] [Cited by in F6Publishing: 5] [Article Influence: 2.5] [Reference Citation Analysis]
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He Z, Ma T, Zhang W, Su E, Cao F, Huang M, Wang Y. Heat-induced gel formation by whey protein isolate-Lycium barbarum polysaccharides at varying pHs. Food Hydrocolloids 2021;115:106607. [DOI: 10.1016/j.foodhyd.2021.106607] [Cited by in Crossref: 18] [Cited by in F6Publishing: 11] [Article Influence: 9.0] [Reference Citation Analysis]
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Zhong Y, Zhao J, Dai T, Mcclements DJ, Liu C. The effect of whey protein-puerarin interactions on the formation and performance of protein hydrogels. Food Hydrocolloids 2021;113:106444. [DOI: 10.1016/j.foodhyd.2020.106444] [Cited by in Crossref: 16] [Cited by in F6Publishing: 20] [Article Influence: 8.0] [Reference Citation Analysis]
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Li S, Tao Y, Maryum P, Wang Q, Zhu J, Min F, Cheng H, Zhao S, Wang C. Bifunctional polyaniline electroconductive hydrogels with applications in supercapacitor and wearable strain sensors. Journal of Biomaterials Science, Polymer Edition 2020;31:938-53. [DOI: 10.1080/09205063.2020.1731787] [Cited by in Crossref: 14] [Cited by in F6Publishing: 11] [Article Influence: 4.7] [Reference Citation Analysis]
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Shi T, Arief Wijaya GY, Yuan L, Sun Q, Bai F, Wang J, Gao R. Gel properties of Amur sturgeon ( Acipenser schrenckii ) surimi improved by lecithin at reduced and regular-salt concentrations. RSC Adv 2020;10:30896-906. [DOI: 10.1039/d0ra04487c] [Cited by in Crossref: 5] [Cited by in F6Publishing: 5] [Article Influence: 1.7] [Reference Citation Analysis]
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