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Cited by in F6Publishing
For: 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: 3.0] [Reference Citation Analysis]
Number Citing Articles
1 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]
2 Yu J, Li D, Wang L, Wang Y. Improving freeze-thaw stability and 3D printing performance of soy protein isolate emulsion gel inks by guar & xanthan gums. Food Hydrocolloids 2022. [DOI: 10.1016/j.foodhyd.2022.108293] [Reference Citation Analysis]
3 Lv T, Luo Y, Chen Y, Dai D, Feng X, Chen H, Yu Y, Ma L, Zhang Y, Dai H. Tuning the properties of pineapple peel cellulose nanofibrils by TEMPO-mediated oxidation and ball milling. Cellulose. [DOI: 10.1007/s10570-022-04851-9] [Reference Citation Analysis]
4 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]
5 Wu W, He H, Dong Q, Wang Y, An F, Song H. Structural and rheological properties of nanocellulose with different polymorphs, nanocelluloses I and II, prepared by natural deep eutectic solvents from sugarcane bagasse. International Journal of Biological Macromolecules 2022. [DOI: 10.1016/j.ijbiomac.2022.08.012] [Cited by in Crossref: 1] [Cited by in F6Publishing: 1] [Article Influence: 1.0] [Reference Citation Analysis]
6 Duceac IA, Tanasa F, Coseri S. Selective Oxidation of Cellulose—A Multitask Platform with Significant Environmental Impact. Materials 2022;15:5076. [DOI: 10.3390/ma15145076] [Cited by in Crossref: 4] [Cited by in F6Publishing: 3] [Article Influence: 4.0] [Reference Citation Analysis]
7 Ding M, Huang Z, Jin Z, Zhou C, Wu J, Zhao D, Shan K, Ke W, Zhang M, Nian Y, Li C. The effect of fat content in food matrix on the structure, rheological properties and digestive properties of protein. Food Hydrocolloids 2022;126:107464. [DOI: 10.1016/j.foodhyd.2021.107464] [Cited by in Crossref: 4] [Cited by in F6Publishing: 4] [Article Influence: 4.0] [Reference Citation Analysis]