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For: Wang Y, Zhao J, Zhang W, Liu C, Jauregi P, Huang M. Modification of heat-induced whey protein gels by basic amino acids. Food Hydrocolloids 2020;100:105397. [DOI: 10.1016/j.foodhyd.2019.105397] [Cited by in Crossref: 35] [Cited by in F6Publishing: 28] [Article Influence: 11.7] [Reference Citation Analysis]
Number Citing Articles
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20 Mahajan P, Bera MB, Panesar PS. Modification of Kutki millet (Panicum sumatrense) starch properties by the addition of amino acids for the preparation of hydrogels and its characterization. Int J Biol Macromol 2021;191:9-18. [PMID: 34537297 DOI: 10.1016/j.ijbiomac.2021.09.072] [Cited by in Crossref: 4] [Cited by in F6Publishing: 4] [Article Influence: 2.0] [Reference Citation Analysis]
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22 He Z, Liu C, Zhao J, Li W, Wang Y. Physicochemical properties of a ginkgo seed protein-pectin composite gel. Food Hydrocolloids 2021;118:106781. [DOI: 10.1016/j.foodhyd.2021.106781] [Cited by in Crossref: 10] [Cited by in F6Publishing: 13] [Article Influence: 5.0] [Reference Citation Analysis]
23 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]
24 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]
25 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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27 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]
28 Zou Y, Jiang D, Xu P, Huang Y, Fang R, Wang D, Xu W. Evaluation of the postmortem ageing process of beef M. semitendinosus based on ultrasound-assisted l-histidine treatment. Ultrasonics Sonochemistry 2020;69:105265. [DOI: 10.1016/j.ultsonch.2020.105265] [Cited by in Crossref: 9] [Cited by in F6Publishing: 9] [Article Influence: 3.0] [Reference Citation Analysis]
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31 Wu J, Cheng Y, Dong Y. Antioxidant Activity of Lactobacillus plantarum DY-1 Fermented Wheat Germ Extract and Its Influence on Lipid Oxidation and Texture Properties of Emulsified Sausages. Journal of Food Quality 2020;2020:1-7. [DOI: 10.1155/2020/8885886] [Cited by in Crossref: 3] [Cited by in F6Publishing: 3] [Article Influence: 1.0] [Reference Citation Analysis]
32 Sun X, Zhang W, Zhang L, Tian S, Chen F. Effect of ultrasound-assisted extraction on the structure and emulsifying properties of peanut protein isolate. J Sci Food Agric 2021;101:1150-60. [PMID: 32789860 DOI: 10.1002/jsfa.10726] [Cited by in Crossref: 14] [Cited by in F6Publishing: 14] [Article Influence: 4.7] [Reference Citation Analysis]
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34 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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