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Cited by in F6Publishing
For: Dong-yan Goh W, Chong L, Kuan Y, Ismail MN. Effect of homogenisation in foam and emulsion mix beverage colloidal system: A case in Teh Tarik. International Journal of Gastronomy and Food Science 2021;23:100310. [DOI: 10.1016/j.ijgfs.2021.100310] [Cited by in F6Publishing: 1] [Reference Citation Analysis]
Number Citing Articles
1 Chiodza K, Goosen NJ. Influence of mixing speed, solids concentration and enzyme dosage on dry solids yield and protein recovery during enzymatic hydrolysis of sardine (Sardina pilchardus) processing by-products using Alcalase 2.4L: a multivariable optimisation approach. Biomass Conv Bioref 2023. [DOI: 10.1007/s13399-023-03829-2] [Reference Citation Analysis]
2 Ong KS, Chiang JH, Sim SYJ, Liebl D, Madathummal M, Henry CJ. Functionalising insoluble pea protein aggregates using high-pressure homogenisation: Effects on physicochemical, microstructural and functional properties. Food Structure 2022;34:100298. [DOI: 10.1016/j.foostr.2022.100298] [Reference Citation Analysis]