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Cited by in F6Publishing
For: Ouyang N, Ma H, Ding Y, Lu F, Guo L, Zhang X, Gu C. Effect of slit dual-frequency ultrasonic emulsification technology on the stability of walnut emulsions. Ultrason Sonochem 2021;82:105876. [PMID: 34942470 DOI: 10.1016/j.ultsonch.2021.105876] [Cited by in Crossref: 3] [Cited by in F6Publishing: 3] [Article Influence: 1.5] [Reference Citation Analysis]
Number Citing Articles
1 Yang Z, He Q, Ismail BB, Hu Y, Guo M. Reply to the comment on the paper “Ultrasonication induced nano-emulsification of thyme essential oil: Optimization and antibacterial mechanism against Escherichia coli”. Food Control 2023. [DOI: 10.1016/j.foodcont.2023.109652] [Reference Citation Analysis]
2 Shen C, Chen W, Li C, Chen X, Cui H, Lin L. Pickering emulsion stabilized by gliadin/soybean polysaccharide composite colloidal nanoparticle: Physicochemical properties and its application on washing of fresh-cut cabbage. Food Research International 2022;161:111886. [DOI: 10.1016/j.foodres.2022.111886] [Reference Citation Analysis]
3 Kyaw KS, Adegoke SC, Ajani CK, Nwabor OF, Onyeaka H. Toward in-process technology-aided automation for enhanced microbial food safety and quality assurance in milk and beverages processing. Crit Rev Food Sci Nutr 2022;:1-21. [PMID: 36066463 DOI: 10.1080/10408398.2022.2118660] [Reference Citation Analysis]
4 Kowalska M, Krzton-maziopa M, Krzton-maziopa A, Zbikowska A, Szakiel J. Rheological Characterization and Quality of Emulsions Based on Fats Produced during the Reaction Catalyzed by Immobilized Lipase from Rhizomucor Miehei. Catalysts 2022;12:649. [DOI: 10.3390/catal12060649] [Reference Citation Analysis]