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For: Guyomarc'h F, Arvisenet G, Bouhallab S, Canon F, Deutsch S, Drigon V, Dupont D, Famelart M, Garric G, Guédon E, Guyot T, Hiolle M, Jan G, Le Loir Y, Lechevalier V, Nau F, Pezennec S, Thierry A, Valence F, Gagnaire V. Mixing milk, egg and plant resources to obtain safe and tasty foods with environmental and health benefits. Trends in Food Science & Technology 2021;108:119-32. [DOI: 10.1016/j.tifs.2020.12.010] [Cited by in Crossref: 14] [Cited by in F6Publishing: 16] [Article Influence: 7.0] [Reference Citation Analysis]
Number Citing Articles
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2 Sánchez-velázquez OA, Manzanilla-valdez ML, Wang Y, Mondor M, Hernández-álvarez AJ. Micellar Precipitation and Reverse Micelle Extraction of Plant Proteins. Green Protein Processing Technologies from Plants 2023. [DOI: 10.1007/978-3-031-16968-7_10] [Reference Citation Analysis]
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4 Li X, Zhang T, An Y, Yin T, Xiong S, Rong H. Physicochemical Characteristics and Flavor Properties of Texturized Dual-Proteins Extrudates: Effect of Surimi to Soybean Flour Ratio. Foods 2022;11. [PMID: 36429230 DOI: 10.3390/foods11223640] [Reference Citation Analysis]
5 Hinderink EBA, Meinders MBJ, Miller R, Sagis L, Schroën K, Berton-Carabin CC. Interfacial protein-protein displacement at fluid interfaces. Adv Colloid Interface Sci 2022;305:102691. [PMID: 35533557 DOI: 10.1016/j.cis.2022.102691] [Cited by in Crossref: 1] [Cited by in F6Publishing: 1] [Article Influence: 1.0] [Reference Citation Analysis]
6 Silva BQ, Smetana S. Review on milk substitutes from an environmental and nutritional point of view. Applied Food Research 2022;2:100105. [DOI: 10.1016/j.afres.2022.100105] [Cited by in Crossref: 1] [Cited by in F6Publishing: 1] [Article Influence: 1.0] [Reference Citation Analysis]
7 Beghdadi A, Picart-palmade L, Cunault C, Marchesseau S, Chevalier-lucia D. Impact of two thermal processing routes on protein interactions and acid gelation properties of casein micelle-pea protein mixture compared to casein micelle-whey protein one. Food Research International 2022;155:111060. [DOI: 10.1016/j.foodres.2022.111060] [Reference Citation Analysis]
8 Canon F, Maillard M, Famelart M, Thierry A, Gagnaire V. Mixed dairy and plant-based yogurt alternatives: improving their physical and sensorial properties through formulation and lactic acid bacteria cocultures. Current Research in Food Science 2022. [DOI: 10.1016/j.crfs.2022.03.011] [Reference Citation Analysis]
9 Muhoza B, Qi B, Harindintwali JD, Farag Koko MY, Zhang S, Li Y. Combined plant protein modification and complex coacervation as a sustainable strategy to produce coacervates encapsulating bioactives. Food Hydrocolloids 2022;124:107239. [DOI: 10.1016/j.foodhyd.2021.107239] [Cited by in Crossref: 9] [Cited by in F6Publishing: 9] [Article Influence: 9.0] [Reference Citation Analysis]
10 Krentz A, García-cano I, Jiménez-flores R. Functional, textural, and rheological properties of mixed casein micelle and pea protein isolate co-dispersions. JDS Communications 2022;3:85-90. [DOI: 10.3168/jdsc.2021-0157] [Cited by in F6Publishing: 1] [Reference Citation Analysis]
11 Gibis M, Trabold L, Ebert S, Herrmann K, Terjung N, Weiss J. Effect of varying pH on solution interactions of soluble meat proteins with different plant proteins. Food Funct 2022;13:944-56. [PMID: 35005757 DOI: 10.1039/d1fo02411f] [Reference Citation Analysis]
12 Rynk V, Osintsev A, Lapshakova O. Study of coagulation of milk substitutes based on plant proteins and whey. THE 2ND INTERNATIONAL SCIENTIFIC CONFERENCE «ECOSYSTEMS WITHOUT BORDERS - 2021» 2022. [DOI: 10.1063/5.0103800] [Reference Citation Analysis]
13 Baune M, Jeske A, Profeta A, Smetana S, Broucke K, Van Royen G, Gibis M, Weiss J, Terjung N. Effect of plant protein extrudates on hybrid meatballs – Changes in nutritional composition and sustainability. Future Foods 2021;4:100081. [DOI: 10.1016/j.fufo.2021.100081] [Cited by in Crossref: 4] [Cited by in F6Publishing: 6] [Article Influence: 2.0] [Reference Citation Analysis]
14 Hinderink EB, Boire A, Renard D, Riaublanc A, Sagis LM, Schroën K, Bouhallab S, Famelart M, Gagnaire V, Guyomarc'h F, Berton-carabin CC. Combining plant and dairy proteins in food colloid design. Current Opinion in Colloid & Interface Science 2021;56:101507. [DOI: 10.1016/j.cocis.2021.101507] [Cited by in Crossref: 2] [Cited by in F6Publishing: 2] [Article Influence: 1.0] [Reference Citation Analysis]
15 Flores M, Piornos JA. Fermented meat sausages and the challenge of their plant-based alternatives: A comparative review on aroma-related aspects. Meat Sci 2021;182:108636. [PMID: 34314926 DOI: 10.1016/j.meatsci.2021.108636] [Cited by in Crossref: 16] [Cited by in F6Publishing: 19] [Article Influence: 8.0] [Reference Citation Analysis]
16 Kristensen HT, Christensen M, Hansen MS, Hammershøj M, Dalsgaard TK. Protein–protein interactions of a whey–pea protein co‐precipitate. Int J Food Sci Technol 2021;56:5777-90. [DOI: 10.1111/ijfs.15165] [Cited by in Crossref: 4] [Cited by in F6Publishing: 7] [Article Influence: 2.0] [Reference Citation Analysis]