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For: Yu J, Wang X, Li D, Wang L, Wang Y. Development of soy protein isolate emulsion gels as extrusion-based 3D food printing inks: Effect of polysaccharides incorporation. Food Hydrocolloids 2022;131:107824. [DOI: 10.1016/j.foodhyd.2022.107824] [Cited by in Crossref: 6] [Cited by in F6Publishing: 7] [Article Influence: 6.0] [Reference Citation Analysis]
Number Citing Articles
1 Mao J, Gao Y, Meng Z. Nonlinear viscoelasticity and crystallization behavior of anhydrous milk fat/palm stearin/oleogel blends. Food Chem 2023;410:135394. [PMID: 36640655 DOI: 10.1016/j.foodchem.2023.135394] [Reference Citation Analysis]
2 Cui L, Guo J, Meng Z. A review on food-grade-polymer-based O/W emulsion gels: Stabilization mechanism and 3D printing application. Food Hydrocolloids 2023;139:108588. [DOI: 10.1016/j.foodhyd.2023.108588] [Reference Citation Analysis]
3 Wang N, Hu J, Zhang K, Zhang Y, Jiang Y, Wang X, Ban Q. Development and characterization of a casein-hyaluronic acid emulsion gel with high water-holding capacity and excellent rheological properties for 3D printing. Food Hydrocolloids 2023. [DOI: 10.1016/j.foodhyd.2023.108632] [Reference Citation Analysis]
4 Wang Y, Kim W, Naik RR, Spicer PT, Selomulya C. Tuning the pea protein gel network to mimic the heterogenous microstructure of animal protein. Food Hydrocolloids 2023. [DOI: 10.1016/j.foodhyd.2023.108611] [Reference Citation Analysis]
5 Li X, Fan L, Li R, Han Y, Li J. 3D/4d printing of β-cyclodextrin-based high internal phase emulsions. Journal of Food Engineering 2023. [DOI: 10.1016/j.jfoodeng.2023.111455] [Reference Citation Analysis]
6 Zhao Q, Fan L, Liu Y, Li J. Mayonnaise-like high internal phase Pickering emulsions stabilized by co-assembled phosphorylated perilla protein isolate and chitosan for extrusion 3D printing application. Food Hydrocolloids 2023;135:108133. [DOI: 10.1016/j.foodhyd.2022.108133] [Reference Citation Analysis]
7 Lv Y, Lv W, Li G, Zhong Y. The research progress of physical regulation techniques in 3D food printing. Trends in Food Science & Technology 2023. [DOI: 10.1016/j.tifs.2023.02.004] [Reference Citation Analysis]
8 Bareen MA, Sahu JK, Prakash S, Bhandari B, Naik S. A novel approach to produce ready-to-eat sweetmeats with variable textures using 3D printing. Journal of Food Engineering 2023. [DOI: 10.1016/j.jfoodeng.2023.111410] [Reference Citation Analysis]
9 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]
10 Lin Q, Hu Y, Qiu C, Li X, Sang S, Mcclements DJ, Chen L, Long J, Xu X, Wang J, Jin Z. Peanut protein-polysaccharide hydrogels based on semi-interpenetrating networks used for 3D/4D printing. Food Hydrocolloids 2022. [DOI: 10.1016/j.foodhyd.2022.108332] [Reference Citation Analysis]
11 Hou F, Yang S, Ma X, Gong Z, Wang Y, Wang W. Characterization of Physicochemical Properties of Oil-in-Water Emulsions Stabilized by Tremella fuciformis Polysaccharides. Foods 2022;11:3020. [DOI: 10.3390/foods11193020] [Reference Citation Analysis]
12 Ma X, Yan T, Miao S, Mao L, Liu D. In Vitro Digestion and Storage Stability of β-Carotene-Loaded Nanoemulsion Stabilized by Soy Protein Isolate (SPI)-Citrus Pectin (CP) Complex/Conjugate Prepared with Ultrasound. Foods 2022;11:2410. [DOI: 10.3390/foods11162410] [Reference Citation Analysis]
13 Yang Z, Yu S, Chen H, Guo X, Cai P, Meng H. One-step electrogelation of pectin hydrogels as a simpler alternative for antibacterial 3D printing. Colloids and Surfaces A: Physicochemical and Engineering Aspects 2022. [DOI: 10.1016/j.colsurfa.2022.129964] [Cited by in Crossref: 1] [Cited by in F6Publishing: 1] [Article Influence: 1.0] [Reference Citation Analysis]
14 Li X, Fan L, Li J. Extrusion-based 3D printing of high internal phase emulsions stabilized by co-assembled β-cyclodextrin and chitosan. Food Hydrocolloids 2022. [DOI: 10.1016/j.foodhyd.2022.108036] [Reference Citation Analysis]
15 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]