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Cited by in F6Publishing
For: Zhao X, Fan X, Shao X, Cheng M, Wang C, Jiang H, Zhang X, Yuan C. Modifying the physicochemical properties, solubility and foaming capacity of milk proteins by ultrasound-assisted alkaline pH-shifting treatment. Ultrason Sonochem 2022;88:106089. [PMID: 35809472 DOI: 10.1016/j.ultsonch.2022.106089] [Cited by in F6Publishing: 1] [Reference Citation Analysis]
Number Citing Articles
1 Tirgarian B, Farmani J, Farahmandfar R, Milani JM, Van Bockstaele F. Colloidal network oleogels structured by sonothermal conjugates of sodium caseinate and anionic gums. Food Hydrocolloids 2023. [DOI: 10.1016/j.foodhyd.2023.108624] [Reference Citation Analysis]
2 Zhao YM, Li Y, Ma H, He R. Effects of ultrasonic-assisted pH shift treatment on physicochemical properties of electrospinning nanofibers made from rapeseed protein isolates. Ultrason Sonochem 2023;94:106336. [PMID: 36809744 DOI: 10.1016/j.ultsonch.2023.106336] [Reference Citation Analysis]
3 Tirgarian B, Farmani J, Farahmandfar R, Milani JM, Van Bockstaele F. Switchable pH-responsive Biopolymeric Stabilizers Made by Sonothermal Glycation of Sodium Caseinate with κappa-carrageenan. Food Biophysics 2023. [DOI: 10.1007/s11483-023-09778-7] [Reference Citation Analysis]
4 Mehenktaş C. Süt İşlemede Ultrason Kullanımı. Akademik Gıda 2022. [DOI: 10.24323/akademik-gida.1224848] [Reference Citation Analysis]
5 Hu Y, Du L, Sun Y, Zhou C, Pan D. Recent developments in phosphorylation modification on food proteins: Structure characterization, site identification and function. Food Hydrocolloids 2022. [DOI: 10.1016/j.foodhyd.2022.108390] [Reference Citation Analysis]
6 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]