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For: Day L, Cakebread JA, Loveday SM. Food proteins from animals and plants: Differences in the nutritional and functional properties. Trends in Food Science & Technology 2022;119:428-42. [DOI: 10.1016/j.tifs.2021.12.020] [Cited by in Crossref: 14] [Cited by in F6Publishing: 22] [Article Influence: 14.0] [Reference Citation Analysis]
Number Citing Articles
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9 Lappi J, Silventoinen-veijalainen P, Vanhatalo S, Rosa-sibakov N, Sozer N. The nutritional quality of animal-alternative processed foods based on plant or microbial proteins and the role of the food matrix. Trends in Food Science & Technology 2022;129:144-54. [DOI: 10.1016/j.tifs.2022.09.020] [Cited by in Crossref: 1] [Cited by in F6Publishing: 1] [Article Influence: 1.0] [Reference Citation Analysis]
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12 Feichtinger A, Nibbelink DG, Poppe S, Bozzo L, Landman J, Scholten E. Protein oleogels prepared by solvent transfer method with varying protein sources. Food Hydrocolloids 2022;132:107821. [DOI: 10.1016/j.foodhyd.2022.107821] [Reference Citation Analysis]
13 Hussin MH, Abd Latif NH, Hamidon TS, Idris NN, Hashim R, Appaturi JN, Brosse N, Ziegler-devin I, Chrusiel L, Fatriasari W, Syamani FA, Iswanto AH, Hua LS, Azry Osman Al Edrus SS, Chen LW, Antov P, Savov V, Rahandi Lubis MA, Kristak L, Reh R, Sedliačik J. Latest advancements in high-performance bio-based wood adhesives: A critical review. Journal of Materials Research and Technology 2022. [DOI: 10.1016/j.jmrt.2022.10.156] [Reference Citation Analysis]
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15 Krzywonos M, Piwowar-Sulej K. Plant-Based Innovations for the Transition to Sustainability: A Bibliometric and in-Depth Content Analysis. Foods 2022;11:3137. [PMID: 36230212 DOI: 10.3390/foods11193137] [Reference Citation Analysis]
16 Xu Y, Sismour E, Britland JW, Sellers A, Abraha-eyob Z, Yousuf A, Rao Q, Kim J, Zhao W. Physicochemical, Structural, and Functional Properties of Hemp Protein vs Several Commercially Available Plant and Animal Proteins: A Comparative Study. ACS Food Sci Technol 2022. [DOI: 10.1021/acsfoodscitech.2c00250] [Reference Citation Analysis]
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18 Nezlek JB, Forestell CA. Meat Substitutes: Current Status, Potential Benefits, and Remaining Challenges. Current Opinion in Food Science 2022. [DOI: 10.1016/j.cofs.2022.100890] [Reference Citation Analysis]
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20 Cakebread J, Wallace OAM, Henderson H, Jauregui R, Young W, Hodgkinson A. The impacts of bovine milk, soy beverage, or almond beverage on the growing rat microbiome. PeerJ 2022;10:e13415. [PMID: 35573176 DOI: 10.7717/peerj.13415] [Reference Citation Analysis]
21 Nasonova V, Baburina M, Ivankin A, Egorov E, llina I, Viktorova E, Yakimenko E. Additives based on hydrolysates from animal raw materials for food psycho-emotional products. BIO Web Conf 2022;46:01012. [DOI: 10.1051/bioconf/20224601012] [Reference Citation Analysis]
22 Machado L, Carvalho G, Pereira RN. Effects of Innovative Processing Methods on Microalgae Cell Wall: Prospects towards Digestibility of Protein-Rich Biomass. Biomass 2022;2:80-102. [DOI: 10.3390/biomass2020006] [Cited by in Crossref: 2] [Cited by in F6Publishing: 3] [Article Influence: 2.0] [Reference Citation Analysis]
23 Luo L, Cheng L, Zhang R, Yang Z. Impact of high-pressure homogenization on physico-chemical, structural, and rheological properties of quinoa protein isolates. Food Structure 2022;32:100265. [DOI: 10.1016/j.foostr.2022.100265] [Cited by in Crossref: 3] [Cited by in F6Publishing: 5] [Article Influence: 3.0] [Reference Citation Analysis]
24 Chen W, Ma H, Wang Y. Recent advances in modified food proteins by high intensity ultrasound for enhancing functionality: Potential mechanisms, combination with other methods, equipment innovations and future directions. Ultrasonics Sonochemistry 2022. [DOI: 10.1016/j.ultsonch.2022.105993] [Cited by in Crossref: 4] [Cited by in F6Publishing: 3] [Article Influence: 4.0] [Reference Citation Analysis]
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