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Cited by in F6Publishing

For:	Huang Z, Wang X, Zhang J, Liu Y, Zhou T, Chi S, Gao F, Li J, Tian B, Shi W, Bi C. Effect of heat treatment on the nonlinear rheological properties of acid-induced soy protein isolate gels modified by high-pressure homogenization. LWT 2022;157:113094. [DOI: 10.1016/j.lwt.2022.113094] [Cited by in Crossref: 1] [Cited by in F6Publishing: 1] [Article Influence: 1.0] [Reference Citation Analysis]

For:

Huang Z, Wang X, Zhang J, Liu Y, Zhou T, Chi S, Gao F, Li J, Tian B, Shi W, Bi C. Effect of heat treatment on the nonlinear rheological properties of acid-induced soy protein isolate gels modified by high-pressure homogenization. LWT 2022;157:113094. [DOI: 10.1016/j.lwt.2022.113094] [Cited by in Crossref: 1] [Cited by in F6Publishing: 1] [Article Influence: 1.0] [Reference Citation Analysis]

Number	Citing Articles
1	Sun B, Gu X, Wang F, Liu L, Huang Y, Gao Y, Lü M, Zhu Y, Shi Y, Zhu X. Effect of high-pressure homogenization on Ca(2+) -induced gel formation of soybean 11 S globulin. J Sci Food Agric 2023;103:2057-69. [PMID: 36541590 DOI: 10.1002/jsfa.12398] [Reference Citation Analysis]
2	Ge Q, Wu Y, Yuan N, Jia Z, Liu R, Lu F, Ma H, Kang Z. Effect of High Pressure Homogenization-Modified Soy 11S Globulin on the Gel and Rheological Properties of Pork Myofibrillar Protein. Foods 2023;12. [PMID: 36832887 DOI: 10.3390/foods12040810] [Reference Citation Analysis]
3	Tarahi M, Ahmed J. Recent advances in legume protein‐based colloidal systems. Legume Science 2023. [DOI: 10.1002/leg3.185] [Reference Citation Analysis]
4	Hou W, Long J, Hua Y, Chen Y, Kong X, Zhang C, Li X. Formation and characterization of solid fat mimetic based on pea protein isolate/polysaccharide emulsion gels. Front Nutr 2022;9:1053469. [PMID: 36438737 DOI: 10.3389/fnut.2022.1053469] [Reference Citation Analysis]