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For: Piri Gheshlaghi S, Nikoo M, Regenstein JM. Effect of sturgeon gelatine hydrolysates and epigallocatechin‐3‐gallate mixtures on technological and rheological properties and viability of probiotics for fat‐free set‐type yoghurt. Int J of Dairy Tech. [DOI: 10.1111/1471-0307.12850] [Cited by in Crossref: 2] [Cited by in F6Publishing: 2] [Article Influence: 2.0] [Reference Citation Analysis]
Number Citing Articles
1 Wang Z, Guo C, Li D, Zhou D, Liu D, Zhu B. Nanoprecipitates of γ-cyclodextrin/epigallocatechin-3-gallate inclusion complexes as efficient antioxidants for preservation of shrimp surimi products: synthesis, performance and mechanism. J Sci Food Agric 2023;103:3129-38. [PMID: 36637042 DOI: 10.1002/jsfa.12449] [Reference Citation Analysis]
2 Zhao Y, Khalesi H, He J, Fang Y. Application of different hydrocolloids as fat replacer in low-fat dairy products: Ice cream, yogurt and cheese. Food Hydrocolloids 2023. [DOI: 10.1016/j.foodhyd.2023.108493] [Reference Citation Analysis]
3 Burrowes R, Hekmat S. Development of probiotic yogurt from almond and cow’s milk using Lacticaseibacillus rhamnosus GR-1. NFS 2022. [DOI: 10.1108/nfs-06-2022-0194] [Reference Citation Analysis]
4 Zhao J, Lin W, Gao J, Gong H, Mao X. Limited hydrolysis as a strategy to improve the non-covalent interaction of epigallocatechin-3-gallate (EGCG) with whey protein isolate near the isoelectric point. Food Research International 2022;161:111847. [DOI: 10.1016/j.foodres.2022.111847] [Reference Citation Analysis]
5 Biçer Y, Sönmez G. Detecting cow milk in sheep yoghurt by Taq Man real‐time PCR. Int J of Dairy Tech. [DOI: 10.1111/1471-0307.12892] [Reference Citation Analysis]