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Cited by in F6Publishing
For: Inthavong W, Chassenieux C, Nicolai T. Viscosity of mixtures of protein aggregates with different sizes and morphologies. Soft Matter 2019;15:4682-8. [DOI: 10.1039/c9sm00298g] [Cited by in Crossref: 9] [Cited by in F6Publishing: 10] [Article Influence: 2.3] [Reference Citation Analysis]
Number Citing Articles
1 Han Z, Sun LW, Wu XT, Yang X, Fan YB. Nonlinear dynamics of membrane skeleton in osteocyte. Comput Methods Biomech Biomed Engin 2023;26:249-60. [PMID: 35363098 DOI: 10.1080/10255842.2022.2057796] [Reference Citation Analysis]
2 Elmarhoum S, Ako K. Rheological study of α- and κ-carrageenan expansion in solution as effects of the position of the sulfate group. Int J Biol Macromol 2022;223:1138-44. [PMID: 36395929 DOI: 10.1016/j.ijbiomac.2022.11.128] [Reference Citation Analysis]
3 Chen D, Campanella OH. Limited enzymatic hydrolysis induced pea protein gelation at low protein concentration with less heat requirement. Food Hydrocolloids 2022;128:107547. [DOI: 10.1016/j.foodhyd.2022.107547] [Cited by in Crossref: 3] [Cited by in F6Publishing: 5] [Article Influence: 3.0] [Reference Citation Analysis]
4 Moolsarn K, Tangtrakarn A, nglewlay P, Pimsawat A, Duangsa K, Sawatdet T, Pimanpang S, Kumnorkaew P, Amornkitbamrung V. Hydrophobic carbon/Whitlockite derived from expired yogurt as a counter electrode for dye-sensitized solar cell (DSSC). J Mater Sci: Mater Electron. [DOI: 10.1007/s10854-022-08559-1] [Reference Citation Analysis]
5 Axelrod R, Beyrer M, Mathys A. Impact of the electric field intensity and treatment time on whey protein aggregate formation. Journal of Dairy Science 2022. [DOI: 10.3168/jds.2021-21395] [Cited by in F6Publishing: 1] [Reference Citation Analysis]
6 Salipante PF, Kuei S, Hudson SD. A small-volume microcapillary rheometer. Rheol Acta 2022;61. [PMID: 36632607 DOI: 10.1007/s00397-022-01333-4] [Reference Citation Analysis]
7 Chen N, Nicolai T, Chassenieux C, Wang Y. pH and ionic strength responsive core-shell protein microgels fabricated via simple coacervation of soy globulins. Food Hydrocolloids 2020;105:105853. [DOI: 10.1016/j.foodhyd.2020.105853] [Cited by in Crossref: 12] [Cited by in F6Publishing: 12] [Article Influence: 4.0] [Reference Citation Analysis]
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