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For: Cortez-trejo M, Loarca-piña G, Figueroa-cárdenas J, Manríquez J, Mendoza S. Gel properties of acid-induced gels obtained at room temperature and based on common bean proteins and xanthan gum. Food Hydrocolloids 2022;132:107873. [DOI: 10.1016/j.foodhyd.2022.107873] [Cited by in Crossref: 2] [Cited by in F6Publishing: 2] [Article Influence: 2.0] [Reference Citation Analysis]
Number Citing Articles
1 Li M, Feng L, Xu Y, Nie M, Li D, Zhou C, Dai Z, Zhang Z, Zhang M. Rheological property, β-carotene stability and 3D printing characteristic of whey protein isolate emulsion gels by adding different polysaccharides. Food Chem 2023;414:135702. [PMID: 36821919 DOI: 10.1016/j.foodchem.2023.135702] [Reference Citation Analysis]
2 Ustymenko I, Bal-prylypko L, Nikolaenko M, Ivaniuta A, Tverezovska N, Chumachenko I, Pylypchuk O, Rozbytska T, Gruntovskyi M, Melnik V. Development of sour cream with vegetable oils using a food emulsion stabilised by an emulsifying complex. Potr S J F Sci 2023;17:159-169. [DOI: 10.5219/1849] [Reference Citation Analysis]
3 Aliabbasi N, Emam-Djomeh Z, Askari G, Salami M. Design of glucono-δ-lactone-induced pinto bean protein isolate/κ-carrageenan mixed gels with various microstructures: fabrication, characterization, and release behavior. J Sci Food Agric 2023;103:1484-98. [PMID: 36184820 DOI: 10.1002/jsfa.12246] [Reference Citation Analysis]
4 Xia M, Jin H, Dong W, Cai Z. Synergistic effects of sugar beet pectin and laccase on gel properties of egg white. Food Science of Animal Products 2023. [DOI: 10.26599/fsap.2023.9240003] [Reference Citation Analysis]
5 Pérez-Ramírez IF, Sotelo-González AM, López-Echevarría G, Martínez-Maldonado MA. Amaranth Seeds and Sprouts as Functional Ingredients for the Development of Dietary Fiber, Betalains, and Polyphenol-Enriched Minced Tilapia Meat Gels. Molecules 2022;28. [PMID: 36615309 DOI: 10.3390/molecules28010117] [Reference Citation Analysis]
6 Geng X, Zhao N, Song X, Wu J, Zhu Q, Wu T, Chen H, Zhang M. Fabrication and Characterization of Konjac Glucomannan/Oat β-Glucan Composite Hydrogel: Microstructure, Physicochemical Properties and Gelation Mechanism Studies. Molecules 2022;27. [PMID: 36500586 DOI: 10.3390/molecules27238494] [Reference Citation Analysis]
7 Du Y, Yan J, Xu S, Wang Y, Wang X, Wu H. Formation and characteristics of curcumin-loaded binary gels formed from large yellow croaker (Pseudosciaena crocea) roe protein isolate and gellan gum. Food Chemistry 2022. [DOI: 10.1016/j.foodchem.2022.134759] [Reference Citation Analysis]