BPG is committed to discovery and dissemination of knowledge
Cited by in F6Publishing
For: Wei Y, Guo Y, Li R, Ma A, Zhang H. Rheological characterization of polysaccharide thickeners oriented for dysphagia management: Carboxymethylated curdlan, konjac glucomannan and their mixtures compared to xanthan gum. Food Hydrocolloids 2021;110:106198. [DOI: 10.1016/j.foodhyd.2020.106198] [Cited by in Crossref: 28] [Cited by in F6Publishing: 17] [Article Influence: 14.0] [Reference Citation Analysis]
Number Citing Articles
1 Lan Y, Lai L. Pasting and rheological properties of water caltrop starch as affected by the addition of konjac glucomannan, guar gum and xanthan gum. Food Hydrocolloids 2023;136:108245. [DOI: 10.1016/j.foodhyd.2022.108245] [Reference Citation Analysis]
2 Qiu L, Zhang M, Bhandari B, Chitrakar B, Chang L. Investigation of 3D printing of apple and edible rose blends as a dysphagia food. Food Hydrocolloids 2023;135:108184. [DOI: 10.1016/j.foodhyd.2022.108184] [Reference Citation Analysis]
3 Chen K, Tian R, Xu G, Wu K, Liu Y, Jiang F. Characterizations of konjac glucomannan/curdlan edible coatings and the preservation effect on cherry tomatoes. Int J Biol Macromol 2023;:123359. [PMID: 36693611 DOI: 10.1016/j.ijbiomac.2023.123359] [Reference Citation Analysis]
4 Dewanjee S, Chakraborty P, Dey A, Bhattacharya H, Bhattacharyya C, Sanyal R, Bhowmik M. Plant polysaccharides for colon-targeted drug delivery. Plant Polysaccharides as Pharmaceutical Excipients 2023. [DOI: 10.1016/b978-0-323-90780-4.00012-7] [Reference Citation Analysis]
5 Bolek S. Consumer Attitudes Toward Natural Food Additives. Natural Additives in Foods 2023. [DOI: 10.1007/978-3-031-17346-2_12] [Reference Citation Analysis]
6 Liu Z, Chen X, Dai Q, Xu D, Hu L, Li H, Hati S, Chitrakar B, Yao L, Mo H. Pea protein-xanthan gum interaction driving the development of 3D printed dysphagia diet. Food Hydrocolloids 2023. [DOI: 10.1016/j.foodhyd.2023.108497] [Reference Citation Analysis]
7 Li J, Sun J, Chang C, Gu L, Su Y, Zhai J, Yang Y. Influence of selected gums on the foaming properties of egg white powders: Kinetics of foam formation and baking performance. Food Hydrocolloids 2023. [DOI: 10.1016/j.foodhyd.2023.108529] [Reference Citation Analysis]
8 Shen Z, Hou Y, Huerman A, Ma A. Patients with dysphagia: How to supply nutrition through non-tube feeding. Front Nutr 2022;9. [DOI: 10.3389/fnut.2022.1060630] [Reference Citation Analysis]
9 Wei Y, Lou NH, Cai Z, Li R, Zhang H. Carboxymethylated corn fiber gums efficiently improve the stability of native and acidified aqueous pea protein dispersions. Food Hydrocolloids 2022;133:107962. [DOI: 10.1016/j.foodhyd.2022.107962] [Reference Citation Analysis]
10 Jones KL, Hu B, Li W, Fang Y, Yang J. Investigation of rheological behaviors of aqueous gum Arabic in the presence of crystalline nanocellulose. Carbohydrate Polymer Technologies and Applications 2022;4:100243. [DOI: 10.1016/j.carpta.2022.100243] [Reference Citation Analysis]
11 Theocharidou A, Mourtzinos I, Ritzoulis C. The role of guar gum on sensory perception, on food function, and on the development of dysphagia supplements – A review. Food Hydrocolloids for Health 2022;2:100053. [DOI: 10.1016/j.fhfh.2022.100053] [Cited by in Crossref: 7] [Cited by in F6Publishing: 3] [Article Influence: 7.0] [Reference Citation Analysis]
12 Li Z, Chen J, Wu Y, Huang Z, Wu S, Chen Y, Gao J, Hu Y, Huang C. Effect of downstream processing on the structure and rheological properties of xanthan gum generated by fermentation of Melaleuca alternifolia residue hydrolysate. Food Hydrocolloids 2022;132:107838. [DOI: 10.1016/j.foodhyd.2022.107838] [Reference Citation Analysis]
13 Yu X, Wang Y, Zhao W, Li S, Pan J, Prakash S, Dong X. Hydrophilic colloids (Konjac gum/Xanthan gum) in 3D printing of transitional food from fish paste. Food Hydrocolloids 2022. [DOI: 10.1016/j.foodhyd.2022.108333] [Reference Citation Analysis]
14 Giura L, Urtasun L, Ansorena D, Astiasarán I. Effect of freezing on the rheological characteristics of protein enriched vegetable puree containing different hydrocolloids for dysphagia diets. LWT 2022;169:114029. [DOI: 10.1016/j.lwt.2022.114029] [Reference Citation Analysis]
15 Zhu H, Xu L, Wang J, Zhang Z, Xu X, Yang K, Sun P, Liao X, Cai M. Rheological behaviors of ethanol-fractional polysaccharides from Dendrobium officinale in aqueous solution: Effects of concentration, temperature, pH, and metal ions. Food Hydrocolloids 2022. [DOI: 10.1016/j.foodhyd.2022.108311] [Reference Citation Analysis]
16 Fan Z, Cheng P, Zhang P, Zhang G, Han J. Rheological insight of polysaccharide/protein based hydrogels in recent food and biomedical fields: A review. International Journal of Biological Macromolecules 2022. [DOI: 10.1016/j.ijbiomac.2022.10.082] [Cited by in Crossref: 1] [Cited by in F6Publishing: 1] [Article Influence: 1.0] [Reference Citation Analysis]
17 Zhang Q, Yan X, Yan S, Chen L, Jiang F. Establishment of a new horizontal casting device and evaluation system for characterizing the homogeneity of food soft matter solution. Innovative Food Science & Emerging Technologies 2022. [DOI: 10.1016/j.ifset.2022.103193] [Reference Citation Analysis]
18 Liu H, Liang Y, Guo S, Liu M, Chen Z, He B, Zhang X, Wang J. Understanding the strengthening effect of curdlan on the quality of frozen cooked noodles: studies on water characteristics and migration during cooking. Int J of Food Sci Tech. [DOI: 10.1111/ijfs.15910] [Reference Citation Analysis]
19 Yang Y, Xu J, Sang T, Wang H. A review and evidence based recommendations on starch- and gum-based thickeners for dysphagic patients: Proper thickeners for dysphagic patients. Food Measure. [DOI: 10.1007/s11694-022-01418-x] [Reference Citation Analysis]
20 Wu H, Tong C, Wu C, Pang J. Production and characterization of composite films with zein nanoparticles based on the complexity of continuous film matrix. LWT 2022;161:113396. [DOI: 10.1016/j.lwt.2022.113396] [Cited by in Crossref: 1] [Cited by in F6Publishing: 2] [Article Influence: 1.0] [Reference Citation Analysis]
21 da Silva Milhorini S, Simas FF, Smiderle FR, Inara de Jesus L, Rosado FR, Longoria EL, Iacomini M. β-Glucans from the giant mushroom Macrocybe titans: Chemical characterization and rheological properties. Food Hydrocolloids 2022;125:107392. [DOI: 10.1016/j.foodhyd.2021.107392] [Cited by in Crossref: 4] [Cited by in F6Publishing: 4] [Article Influence: 4.0] [Reference Citation Analysis]
22 Xing X, Chitrakar B, Hati S, Xie S, Li H, Li C, Liu Z, Mo H. Development of black fungus-based 3D printed foods as dysphagia diet: Effect of gums incorporation. Food Hydrocolloids 2022;123:107173. [DOI: 10.1016/j.foodhyd.2021.107173] [Cited by in Crossref: 15] [Cited by in F6Publishing: 16] [Article Influence: 15.0] [Reference Citation Analysis]
23 Ribes S, Grau R, Talens P. Use of chia seed mucilage as a texturing agent: Effect on instrumental and sensory properties of texture-modified soups. Food Hydrocolloids 2022;123:107171. [DOI: 10.1016/j.foodhyd.2021.107171] [Cited by in Crossref: 6] [Cited by in F6Publishing: 6] [Article Influence: 6.0] [Reference Citation Analysis]
24 Xie L, Shen M, Wang Z, Xie J. Structure, function and food applications of carboxymethylated polysaccharides: A comprehensive review. Trends in Food Science & Technology 2021;118:539-57. [DOI: 10.1016/j.tifs.2021.09.016] [Cited by in Crossref: 13] [Cited by in F6Publishing: 15] [Article Influence: 6.5] [Reference Citation Analysis]
25 Xiong T, Li Q, Liao J, Zhang Y, Zhu W. Design of hydroxyapatite aerogel with excellent adsorption performance to uranium. Journal of Environmental Chemical Engineering 2021;9:106364. [DOI: 10.1016/j.jece.2021.106364] [Cited by in Crossref: 7] [Cited by in F6Publishing: 4] [Article Influence: 3.5] [Reference Citation Analysis]
26 Zhou N, Zheng S, Xie W, Cao G, Wang L, Pang J. Konjac glucomannan: A review of structure, physicochemical properties, and wound dressing applications. J Appl Polym Sci 2022;139:51780. [DOI: 10.1002/app.51780] [Cited by in Crossref: 3] [Cited by in F6Publishing: 4] [Article Influence: 1.5] [Reference Citation Analysis]
27 Wang P, Wu M, Li R, Cai Z, Zhang H. Fabrication of a Double-Network Hydrogel Based on Carboxymethylated Curdlan/Polyacrylamide with Highly Mechanical Performance for Cartilage Repair. ACS Appl Polym Mater 2021;3:5857-69. [DOI: 10.1021/acsapm.1c01094] [Cited by in Crossref: 3] [Cited by in F6Publishing: 4] [Article Influence: 1.5] [Reference Citation Analysis]
28 Karimi S, Ghanbarzadeh B, Roufegarinejad L, Falcone PM. Polysaccharide extracted from Althaea officinalis L. root: New studies of structural, rheological and antioxidant properties. Carbohydr Res 2021;510:108438. [PMID: 34597979 DOI: 10.1016/j.carres.2021.108438] [Cited by in Crossref: 4] [Cited by in F6Publishing: 4] [Article Influence: 2.0] [Reference Citation Analysis]
29 Tavares L, Noreña CPZ. Characterization of rheological properties of complex coacervates composed by whey protein isolate, chitosan and garlic essential oil. Food Measure 2022;16:295-306. [DOI: 10.1007/s11694-021-01162-8] [Cited by in Crossref: 1] [Cited by in F6Publishing: 1] [Article Influence: 0.5] [Reference Citation Analysis]
30 Methacanon P, Gamonpilas C, Kongjaroen A, Buathongjan C. Food polysaccharides and roles of rheology and tribology in rational design of thickened liquids for oropharyngeal dysphagia: A review. Compr Rev Food Sci Food Saf 2021;20:4101-19. [PMID: 34146451 DOI: 10.1111/1541-4337.12791] [Cited by in Crossref: 7] [Cited by in F6Publishing: 9] [Article Influence: 3.5] [Reference Citation Analysis]
31 de O S Schmidt H, Komeroski MR, Steemburgo T, de Oliveira VR. Influence of thickening agents on rheological properties and sensory attributes of dysphagic diet. J Texture Stud 2021;52:587-602. [PMID: 33760237 DOI: 10.1111/jtxs.12596] [Cited by in Crossref: 7] [Cited by in F6Publishing: 8] [Article Influence: 3.5] [Reference Citation Analysis]