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For: Ni D, Liao M, Ma L, Chen F, Liao X, Hu X, Miao S, Fitzpatrick J, Ji J. Enhanced rehydration behaviors of micellar casein powder: The effects of high hydrostatic pressure treatments on micelle structures. Food Res Int 2021;150:110797. [PMID: 34865812 DOI: 10.1016/j.foodres.2021.110797] [Cited by in Crossref: 4] [Cited by in F6Publishing: 4] [Article Influence: 2.0] [Reference Citation Analysis]
Number Citing Articles
1 Gharbi N, Marciniak A, Doyen A. Factors affecting the modification of bovine milk proteins in high hydrostatic pressure processing: An updated review. Compr Rev Food Sci Food Saf 2022;21:4274-93. [PMID: 35904187 DOI: 10.1111/1541-4337.13012] [Reference Citation Analysis]
2 Zhang Y, Pandiselvam R, Liu Y. Understanding the factors affecting the surface chemical composition of dairy powders: a systematic review. Crit Rev Food Sci Nutr 2022;:1-15. [PMID: 35916834 DOI: 10.1080/10408398.2022.2105803] [Reference Citation Analysis]
3 Ren J, Liao M, Ma L, Chen F, Liao X, Hu X, Miao S, Fitzpatrick J, Ji J. Effect of spray freeze drying on the structural modification and rehydration characteristics of micellar casein powders. Innovative Food Science & Emerging Technologies 2022;80:103093. [DOI: 10.1016/j.ifset.2022.103093] [Reference Citation Analysis]
4 Mao M, Ni D, Ma L, Chen F, Hu X, Ji J. Impact of high hydrostatic pressure on the micellar structures and physicochemical stability of casein nanoemulsion loading quercetin. Food Chemistry: X 2022;14:100356. [DOI: 10.1016/j.fochx.2022.100356] [Reference Citation Analysis]