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Cited by in F6Publishing
For: Bhat ZF, Morton JD, Kumar S, Bhat HF, Aadil RM, Bekhit AEA. Ultrasonication as an emerging technology for processing of animal derived foods: A focus on in vitro protein digestibility. Trends in Food Science & Technology 2022;124:309-22. [DOI: 10.1016/j.tifs.2022.04.012] [Cited by in Crossref: 1] [Cited by in F6Publishing: 4] [Article Influence: 1.0] [Reference Citation Analysis]
Number Citing Articles
1 Hong C, Zhao YM, Zhou C, Guo Y, Ma H. Ultrasonic washing as an abiotic elicitor to increase the phenolic content in fruits and vegetables: A review. Compr Rev Food Sci Food Saf 2023;22:785-808. [PMID: 36541199 DOI: 10.1111/1541-4337.13091] [Reference Citation Analysis]
2 Faisal Manzoor M, Ali M, Muhammad Aadil R, Ali A, Goksen G, Li J, Zeng XA, Proestos C. Sustainable emerging sonication processing: Impact on fungicide reduction and the overall quality characteristics of tomato juice. Ultrason Sonochem 2023;94:106313. [PMID: 36739785 DOI: 10.1016/j.ultsonch.2023.106313] [Reference Citation Analysis]
3 Chen Q, Dong L, Li Y, Liu Y, Xia Q, Sang S, Wu Z, Xiao J, Liu L, Liu L. Research advance of non-thermal processing technologies on ovalbumin properties: The gelation, foaming, emulsification, allergenicity, immunoregulation and its delivery system application. Crit Rev Food Sci Nutr 2023;:1-22. [PMID: 36803106 DOI: 10.1080/10408398.2023.2179969] [Reference Citation Analysis]
4 Tan C, Zhu Y, Ahari H, Jafari SM, Sun B, Wang J. Sonochemistry: An emerging approach to fabricate biopolymer cross-linked emulsions for the delivery of bioactive compounds. Adv Colloid Interface Sci 2023;311:102825. [PMID: 36525841 DOI: 10.1016/j.cis.2022.102825] [Reference Citation Analysis]
5 Hashemi SMB, Jafarpour D, Soto ER, Barba FJ. Ultrasound-Assisted Lactic Acid Fermentation of Bakraei (Citrus reticulata cv. Bakraei) Juice: Physicochemical and Bioactive Properties. Fermentation 2022;9:37. [DOI: 10.3390/fermentation9010037] [Reference Citation Analysis]
6 Han J, Sun Y, Zhang T, Wang C, Xiong L, Ma Y, Zhu Y, Gao R, Wang L, Jiang N. The preservable effects of ultrasound-assisted alginate oligosaccharide soaking on cooked crayfish subjected to Freeze-Thaw cycles. Ultrason Sonochem 2023;92:106259. [PMID: 36502681 DOI: 10.1016/j.ultsonch.2022.106259] [Reference Citation Analysis]
7 Derkach SR, Kuchina YA, Kolotova DS, Petrova LA, Volchenko VI, Glukharev AY, Grokhovsky VA. Properties of Protein Isolates from Marine Hydrobionts Obtained by Isoelectric Solubilisation/Precipitation: Influence of Temperature and Processing Time. Int J Mol Sci 2022;23. [PMID: 36430697 DOI: 10.3390/ijms232214221] [Reference Citation Analysis]
8 Soltani Firouz M, Sardari H, Soofiabadi M, Hosseinpour S. Ultrasound assisted processing of milk: Advances and challenges. J Food Process Engineering 2022. [DOI: 10.1111/jfpe.14173] [Reference Citation Analysis]
9 Liu J, Xin J, Gao T, Wang G, Xia C. Effect of Corn Starch Granules on Stabilizing the Foam Structure of Ultrasonically Modified Whey Isolate Protein. Foods 2022;11. [PMID: 36429164 DOI: 10.3390/foods11223572] [Reference Citation Analysis]
10 Chen J, Chen X, Zhou G, Xu X. Ultrasound: A reliable method for regulating food component interactions in protein-based food matrices. Trends in Food Science & Technology 2022. [DOI: 10.1016/j.tifs.2022.08.014] [Cited by in Crossref: 2] [Cited by in F6Publishing: 5] [Article Influence: 2.0] [Reference Citation Analysis]