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For: Alfaro-diaz A, Urías-silvas J, Loarca-piña G, Gaytan-martínez M, Prado-ramirez R, Mojica L. Techno-functional properties of thermally treated black bean protein concentrate generated through ultrafiltration process. LWT 2021;136:110296. [DOI: 10.1016/j.lwt.2020.110296] [Cited by in Crossref: 15] [Cited by in F6Publishing: 15] [Article Influence: 7.5] [Reference Citation Analysis]
Number Citing Articles
1 María G. Lozano-Aguirre, Jesús Rodríguez-Miranda, Reyna N. Falfán-Cortes, Betsabé Hernández-Santos. Physicochemical and techno-functional properties of mixtures of Michigan bean protein concentrate (Phaseolus vulgaris L): maltodextrin. Food Measure 2022. [ DOI: 10.1007/s11694-022-01753-z] [Reference Citation Analysis]
2 Yousefi N, Abbasi S. Food proteins: Solubility & thermal stability improvement techniques. Food Chemistry Advances 2022;1:100090. [DOI: 10.1016/j.focha.2022.100090] [Cited by in Crossref: 1] [Cited by in F6Publishing: 1] [Article Influence: 1.0] [Reference Citation Analysis]
3 Metri-ojeda J, Ramírez-rodrigues M, Rosas-ordoñez L, Baigts-allende D. Development and Characterization of a Low-Fat Mayonnaise Salad Dressing Based on Arthrospira platensis Protein Concentrate and Sodium Alginate. Applied Sciences 2022;12:7456. [DOI: 10.3390/app12157456] [Reference Citation Analysis]
4 Penchalaraju M, Bosco SJD. Leveraging Indian pulses for plant‐based meat: functional properties and development of meatball analogues. Int J of Food Sci Tech. [DOI: 10.1111/ijfs.15908] [Reference Citation Analysis]
5 Zhang X, Ren X, Zhao X, Wang M, Liu H, Zhang L, Zhu Y. Comparative effects of extraction methods on functional and structural features of subunits from 11S soy protein fraction. Food Measure. [DOI: 10.1007/s11694-022-01476-1] [Reference Citation Analysis]
6 Bento JAC, Morais DK, de Berse RS, Bassinello PZ, Caliari M, Soares Júnior MS. Functional, thermal, and pasting properties of cooked carioca bean (Phaseolus vulgaris L.) flours. Applied Food Research 2022;2:100027. [DOI: 10.1016/j.afres.2021.100027] [Cited by in Crossref: 1] [Cited by in F6Publishing: 1] [Article Influence: 1.0] [Reference Citation Analysis]
7 Rui X, Hooper S. Processing and Functional Properties of Dry Bean Flours and Fractions. Dry Beans and Pulses 2022. [DOI: 10.1002/9781119776802.ch10] [Cited by in Crossref: 1] [Cited by in F6Publishing: 1] [Article Influence: 1.0] [Reference Citation Analysis]
8 Dangi P, Chaudhary N, Paul A, Prabha S, Kumar R, Poonia A. Faba Bean Proteins: Extraction Methods, Properties and Applications. Faba Bean: Chemistry, Properties and Functionality 2022. [DOI: 10.1007/978-3-031-14587-2_10] [Reference Citation Analysis]
9 Ferreira KC, Bento JAC, Caliari M, Bassinello PZ, Berrios JDJ. Dry bean proteins: Extraction methods, functionality, and application in products for human consumption. Cereal Chem 2022;99:67-77. [DOI: 10.1002/cche.10514] [Cited by in Crossref: 1] [Cited by in F6Publishing: 3] [Article Influence: 0.5] [Reference Citation Analysis]
10 Lima-becerra I, María B, Dorantes-campuzano F, Mojica L, Loarca-piña G, Morales-sánchez E, Ramírez-jiménez AK, Gaytán-martínez M. Ohmic Heating as an Emerging Technology for the Improvement of the Techno-Functional Properties of Common Bean Flour. The 2nd International Electronic Conference on Foods - "Future Foods and Food Technologies for a Sustainable World" 2021. [DOI: 10.3390/foods2021-11000] [Reference Citation Analysis]
11 Sánchez‐velázquez OA, Ribéreau S, Mondor M, Cuevas‐rodríguez EO, Arcand Y, Hernández‐álvarez AJ. Impact of processing on the in vitro protein quality, bioactive compounds, and antioxidant potential of 10 selected pulses. Legume Science 2021;3. [DOI: 10.1002/leg3.88] [Cited by in Crossref: 5] [Cited by in F6Publishing: 6] [Article Influence: 2.5] [Reference Citation Analysis]
12 Villaseñor VM, Enriquez-vara JN, Urías-silva JE, Mojica L. Edible Insects: Techno-functional Properties Food and Feed Applications and Biological Potential. Food Reviews International. [DOI: 10.1080/87559129.2021.1890116] [Cited by in Crossref: 6] [Cited by in F6Publishing: 4] [Article Influence: 3.0] [Reference Citation Analysis]