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Cited by in F6Publishing
For: Koko MY, Hassanin HA, Qi B, Han L, Lu K, Rokayya S, Harimana Y, Zhang S, Li Y. Hydrocolloids as Promising Additives for Food Formulation Consolidation: A Short Review. Food Reviews International. [DOI: 10.1080/87559129.2021.1934004] [Cited by in Crossref: 3] [Cited by in F6Publishing: 2] [Article Influence: 3.0] [Reference Citation Analysis]
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1 Eghbaljoo H, Sani IK, Sani MA, Rahati S, Mansouri E, Molaee-aghaee E, Fatourehchi N, Kadi A, Arab A, Sarabandi K, Samborska K, Jafari SM. Advances in plant gum polysaccharides; Sources, techno-functional properties, and applications in the food industry - A review. International Journal of Biological Macromolecules 2022. [DOI: 10.1016/j.ijbiomac.2022.10.020] [Reference Citation Analysis]
2 Cui S, Cui C, Ge S, Xie W, Yu M, Li Y, Sun Q, Xiong L. The impact of cellulose nanocrystals on the rheology of sodium carboxymethyl cellulose and sodium alginate. J of Applied Polymer Sci. [DOI: 10.1002/app.52919] [Reference Citation Analysis]
3 Madsen M, Rønne ME, Li R, Greco I, Ipsen R, Svensson B. Simulated gastrointestinal digestion of protein alginate complexes: effects of whey protein cross-linking and the composition and degradation of alginate. Food Funct 2022. [PMID: 35848445 DOI: 10.1039/d2fo01256a] [Reference Citation Analysis]