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For: Gaspard SJ, Sharma P, Fitzgerald C, Tobin JT, O’mahony JA, Kelly AL, Brodkorb A. Influence of chaperone-like activity of caseinomacropeptide on the gelation behaviour of whey proteins at pH 6.4 and 7.2. Food Hydrocolloids 2021;112:106249. [DOI: 10.1016/j.foodhyd.2020.106249] [Cited by in Crossref: 7] [Cited by in F6Publishing: 8] [Article Influence: 7.0] [Reference Citation Analysis]
Number Citing Articles
1 Acosta NB, Costabel LM, Campos SN, Cuatrin A, Olivares ML. Increase of milk heat stability by addition of casein glycomacropeptide. International Dairy Journal 2022. [DOI: 10.1016/j.idairyj.2022.105559] [Reference Citation Analysis]
2 Wang X, Zeng J, Zhu J. Morphological and rheological properties of cellulose nanofibrils prepared by post-fibrillation endoglucanase treatment. Carbohydrate Polymers 2022;295:119885. [DOI: 10.1016/j.carbpol.2022.119885] [Cited by in Crossref: 1] [Cited by in F6Publishing: 1] [Article Influence: 1.0] [Reference Citation Analysis]
3 Wang X, Zhao Z. Structural and colloidal properties of whey protein aggregates produced by indirect tubular heating and direct steam injection. Food Structure 2022. [DOI: 10.1016/j.foostr.2022.100301] [Reference Citation Analysis]
4 Su C, Li D, Wang L, Wang Y. Green double crosslinked starch-alginate hydrogel regulated by sustained calcium ion-gluconolactone release for human motion monitoring. Chemical Engineering Journal 2022. [DOI: 10.1016/j.cej.2022.140653] [Reference Citation Analysis]
5 Yu H, Chi S, Li D, Wang L, Wang Y. Effect of gums on the multi-scale characteristics and 3D printing performance of potato starch gel. Innovative Food Science & Emerging Technologies 2022;80:103102. [DOI: 10.1016/j.ifset.2022.103102] [Cited by in F6Publishing: 1] [Reference Citation Analysis]
6 Sharma P. ADSA Foundation Scholar Award: Materials science approach to the study of mechanical and diffusion properties in cheese. Journal of Dairy Science 2022. [DOI: 10.3168/jds.2021-21093] [Reference Citation Analysis]
7 Guedes PV, de Freitas RA, Franco CRC, Cândido LMB. Rheological and microstructural characterisation of heat-induced whey protein isolate gels affected by the addition of caseinomacropeptide. Journal of Dairy Research. [DOI: 10.1017/s0022029922000115] [Reference Citation Analysis]
8 Qu R, Wang Y, Li D, Wang L. The study of rheological properties and microstructure of carboxylated nanocellulose as influenced by level of carboxylation. Food Hydrocolloids 2021;121:106985. [DOI: 10.1016/j.foodhyd.2021.106985] [Cited by in Crossref: 6] [Cited by in F6Publishing: 7] [Article Influence: 6.0] [Reference Citation Analysis]
9 Qu RJ, Wang Y, Li D, Wang LJ. Rheological behavior of nanocellulose gels at various calcium chloride concentrations. Carbohydr Polym 2021;274:118660. [PMID: 34702479 DOI: 10.1016/j.carbpol.2021.118660] [Cited by in Crossref: 10] [Cited by in F6Publishing: 11] [Article Influence: 10.0] [Reference Citation Analysis]