BPG is committed to discovery and dissemination of knowledge
Cited by in F6Publishing
For: Gao W, Chen F, Wang X, Meng Q. Recent advances in processing food powders by using superfine grinding techniques: A review. Comprehensive Reviews in Food Science and Food Safety 2020;19:2222-55. [DOI: 10.1111/1541-4337.12580] [Cited by in Crossref: 15] [Cited by in F6Publishing: 2] [Article Influence: 7.5] [Reference Citation Analysis]
Number Citing Articles
1 Ahari H, Seifari FK. Saffron packaging: main factors to be considered. Food Measure. [DOI: 10.1007/s11694-022-01594-w] [Reference Citation Analysis]
2 Jiang Z, Zhang M, Huang Y, Ma C, Mu S, Li H, Liu X, Ma Y, Liu Y, Hou J. Comparison and Characterization of the Structure and Physicochemical Properties of Three Citrus Fibers: Effect of Ball Milling Treatment. Foods 2022;11:2665. [DOI: 10.3390/foods11172665] [Reference Citation Analysis]
3 Weng D, Zha S, Zhu Y, Li H, Hou S, Zhao Q, Zhao B. Effect of particle size on the physicochemical and antioxidant properties of Forsythia suspensa (Thunb.)Vahl leaf powders. Powder Technology 2022;410:117866. [DOI: 10.1016/j.powtec.2022.117866] [Reference Citation Analysis]
4 Wang X, Zhang M, Qiu L, Mujumdar AS, Lin Z. Improvement of the Flavor of Powder-Form Meal Replacement: a Review of Relevant Technologies. Food Bioprocess Technol. [DOI: 10.1007/s11947-022-02872-7] [Reference Citation Analysis]
5 Zhou L, Wang X, Zhang C, Zhao N, Taha MF, He Y, Qiu Z. Powdery Food Identification Using NIR Spectroscopy and Extensible Deep Learning Model. Food Bioprocess Technol. [DOI: 10.1007/s11947-022-02866-5] [Reference Citation Analysis]
6 Delgado-garcía YI, Luna-suárez S, López-malo A, Morales-camacho JI. Effect of supercritical carbon dioxide on physicochemical and techno-functional properties of amaranth flour. Chemical Engineering and Processing - Process Intensification 2022;178:109031. [DOI: 10.1016/j.cep.2022.109031] [Reference Citation Analysis]
7 Jiang C, Wang R, Liu X, Wang J, Zheng X, Zuo F. Effect of Particle Size on Physicochemical Properties and in vitro Hypoglycemic Ability of Insoluble Dietary Fiber From Corn Bran. Front Nutr 2022;9:951821. [DOI: 10.3389/fnut.2022.951821] [Reference Citation Analysis]
8 Lin S, Jin X, Gao J, Qiu Z, Ying J, Wang Y, Dong Z, Zhou W. Impact of wheat bran micronization on dough properties and bread quality: Part II - Quality, antioxidant and nutritional properties of bread. Food Chem 2022;396:133631. [PMID: 35839722 DOI: 10.1016/j.foodchem.2022.133631] [Cited by in Crossref: 2] [Cited by in F6Publishing: 1] [Article Influence: 2.0] [Reference Citation Analysis]
9 Gan L, You Q, Luo Y, Ye Y, Lei L, Deng Z, Rong H. Effect of superfine grinding Sargassum fusiforme residue powder on sponge cakes properties. LWT 2022. [DOI: 10.1016/j.lwt.2022.113735] [Reference Citation Analysis]
10 Wang K, Li Y, Zhang Y, Luo X, Sun J. Improving myofibrillar proteins solubility and thermostability in low-ionic strength solution: A review. Meat Science 2022;189:108822. [DOI: 10.1016/j.meatsci.2022.108822] [Cited by in Crossref: 3] [Cited by in F6Publishing: 2] [Article Influence: 3.0] [Reference Citation Analysis]
11 Zhu R, Xu T, He B, Wang Y, Zhang L, Huang L. Modification of Artichoke Dietary Fiber by Superfine Grinding and High-Pressure Homogenization and Its Protection against Cadmium Poisoning in Rats. Foods 2022;11:1716. [PMID: 35741914 DOI: 10.3390/foods11121716] [Reference Citation Analysis]
12 Reißner A, Brunner M, Struck S, Rohm H. Thermo-mechanical processing of fibre-rich blackcurrant pomace to modify techno-functional properties. Eur Food Res Technol. [DOI: 10.1007/s00217-022-04052-5] [Reference Citation Analysis]
13 Xiao Y, Zhang J, Zhang L. Effect of superfine grinding on physicochemical properties and endogenous enzyme induced flavonoid transformations of Tartary buckwheat bran. LWT 2022;162:113420. [DOI: 10.1016/j.lwt.2022.113420] [Cited by in Crossref: 1] [Cited by in F6Publishing: 1] [Article Influence: 1.0] [Reference Citation Analysis]
14 Van Audenhove J, Bernaerts T, Putri NI, Van Rooy L, Van Loey AM, Hendrickx ME. The role of mechanical collapse by cryogenic ball milling on the effect of high-pressure homogenization on the microstructural and texturizing properties of partially pectin-depleted tomato cell wall material. Food Research International 2022;155:111033. [DOI: 10.1016/j.foodres.2022.111033] [Cited by in Crossref: 1] [Cited by in F6Publishing: 1] [Article Influence: 1.0] [Reference Citation Analysis]
15 Li Y, Wang L, Wang H, Li Z, Qiu J, Wang L. Correlation of microstructure, pore characteristics and hydration properties of wheat bran modified by airflow impact mill. Innovative Food Science & Emerging Technologies 2022;77:102977. [DOI: 10.1016/j.ifset.2022.102977] [Cited by in Crossref: 2] [Cited by in F6Publishing: 1] [Article Influence: 2.0] [Reference Citation Analysis]
16 Dziki D, Gawlik-Dziki U, Tarasiuk W, Różyło R. Fiber Preparation from Micronized Oat By-Products: Antioxidant Properties and Interactions between Bioactive Compounds. Molecules 2022;27:2621. [PMID: 35565971 DOI: 10.3390/molecules27092621] [Cited by in F6Publishing: 1] [Reference Citation Analysis]
17 Zhang Y, Li R, Shang G, Zhu H, Wang H, Pandiselvam R, Lei D, Ai Z, Liu Y. Effects of multiscale-mechanical fragmentation on techno-functional properties of industrial tobacco waste. Powder Technology 2022. [DOI: 10.1016/j.powtec.2022.117327] [Cited by in Crossref: 1] [Cited by in F6Publishing: 1] [Article Influence: 1.0] [Reference Citation Analysis]
18 Taghian Dinani S, van der Goot AJ. Challenges and solutions of extracting value-added ingredients from fruit and vegetable by-products: a review. Crit Rev Food Sci Nutr 2022;:1-23. [PMID: 35275755 DOI: 10.1080/10408398.2022.2049692] [Reference Citation Analysis]
19 Elkashef H, Mobdy AA, Hassan A. Texture, microstructure, and antioxidant characteristics of bio-fermented milk fortified with buttermilk nano-powder. International Dairy Journal 2022;126:105248. [DOI: 10.1016/j.idairyj.2021.105248] [Cited by in Crossref: 2] [Cited by in F6Publishing: 1] [Article Influence: 2.0] [Reference Citation Analysis]
20 Sweers L, Politiek R, Lakemond C, Bruins M, Boom R, Fogliano V, Mishyna M, Keppler J, Schutyser M. Dry fractionation for protein enrichment of animal by-products and insects: A review. Journal of Food Engineering 2022;313:110759. [DOI: 10.1016/j.jfoodeng.2021.110759] [Cited by in Crossref: 3] [Cited by in F6Publishing: 3] [Article Influence: 3.0] [Reference Citation Analysis]
21 Zheng Z, Deng W, Li Y, Song H, Chen S. Extraction, physiological function and application of soluble dietary fiber from edible fungi: a review. Food Sci Technol 2022;42:e35422. [DOI: 10.1590/fst.35422] [Cited by in Crossref: 1] [Cited by in F6Publishing: 1] [Article Influence: 1.0] [Reference Citation Analysis]
22 Zheng M, Wu F, Huang W, Gao C, Liu S. Multiphysics design and analysis of an impeller-type superfine grinding turbulence mill driven by a high-speed permanent magnet machine. J Mech Sci Technol 2021;35:5611-20. [DOI: 10.1007/s12206-021-1132-9] [Reference Citation Analysis]
23 Guo X, He X, Dai T, Liu W, Liang R, Chen J, Liu C. The physicochemical and pasting properties of purple corn flour ground by a novel low temperature impact mill. Innovative Food Science & Emerging Technologies 2021;74:102825. [DOI: 10.1016/j.ifset.2021.102825] [Cited by in Crossref: 2] [Cited by in F6Publishing: 2] [Article Influence: 2.0] [Reference Citation Analysis]
24 Zhang Y, Li R, Shang G, Zhu H, Mahmood N, Liu Y. Mechanical grinding alters physicochemical, structural, and functional properties of tobacco (Nicotiana tabacum L.) leaf powders. Industrial Crops and Products 2021;173:114149. [DOI: 10.1016/j.indcrop.2021.114149] [Cited by in Crossref: 1] [Cited by in F6Publishing: 1] [Article Influence: 1.0] [Reference Citation Analysis]
25 Rana P, Liaw SY, Lee MS, Sheu SC. Discrimination of Four Cinnamomum Species with Physico-Functional Properties and Chemometric Techniques: Application of PCA and MDA Models. Foods 2021;10:2871. [PMID: 34829152 DOI: 10.3390/foods10112871] [Cited by in F6Publishing: 1] [Reference Citation Analysis]
26 Zhang T, Xiao S, Ding Z, Song Y. Effects of superfine grinding on physicochemical properties and morphological structure of coix seed powders. Journal of Cereal Science 2021;102:103361. [DOI: 10.1016/j.jcs.2021.103361] [Reference Citation Analysis]
27 Ren F, Feng Y, Zhang H, Wang J. Effects of modification methods on microstructural and physicochemical characteristics of defatted rice bran dietary fiber. LWT 2021;151:112161. [DOI: 10.1016/j.lwt.2021.112161] [Cited by in Crossref: 2] [Cited by in F6Publishing: 4] [Article Influence: 2.0] [Reference Citation Analysis]
28 Yu J, Jeon YR, Kim YH, Jung EB, Choi SJ. Characterization and Determination of Nanoparticles in Commercial Processed Foods. Foods 2021;10:2020. [PMID: 34574130 DOI: 10.3390/foods10092020] [Cited by in F6Publishing: 1] [Reference Citation Analysis]
29 Li X, Fan M, Huang Q, Zhao S, Xiong S, Yin T, Zhang B. Effect of micro- and nano-starch on the gel properties, microstructure and water mobility of myofibrillar protein from grass carp. Food Chem 2021;366:130579. [PMID: 34284187 DOI: 10.1016/j.foodchem.2021.130579] [Cited by in Crossref: 18] [Cited by in F6Publishing: 16] [Article Influence: 18.0] [Reference Citation Analysis]
30 Radoš K, Čukelj Mustač N, Drakula S, Novotni D, Benković M, Kraljić K, Štifter S, Voučko B, Ćurić D. The effect of cryo‐grinding and size separation on bioactive profile of buckwheat hulls. Int J of Food Sci Tech. [DOI: 10.1111/ijfs.15137] [Cited by in Crossref: 1] [Cited by in F6Publishing: 1] [Article Influence: 1.0] [Reference Citation Analysis]
31 Cheng Y, Quan W, He Y, Qu T, Wang Z, Zeng M, Qin F, Chen J, He Z. Effects of postharvest irradiation and superfine grinding wall disruption treatment on the bioactive compounds, endogenous enzyme activities, and antioxidant properties of pine (Pinus yunnanensis) pollen during accelerated storage. LWT 2021;144:111249. [DOI: 10.1016/j.lwt.2021.111249] [Cited by in Crossref: 2] [Cited by in F6Publishing: 1] [Article Influence: 2.0] [Reference Citation Analysis]
32 Guo X, Mcclements DJ, Chen J, He X, Liu W, Dai T, Liu C. The nutritional and physicochemical properties of whole corn slurry prepared by a novel industry-scale microfluidizer system. LWT 2021;144:111096. [DOI: 10.1016/j.lwt.2021.111096] [Cited by in Crossref: 8] [Cited by in F6Publishing: 4] [Article Influence: 8.0] [Reference Citation Analysis]
33 Protonotariou S, Ritzoulis C, Mandala I. Jet milling conditions impact on wheat flour particle size. Journal of Food Engineering 2021;294:110418. [DOI: 10.1016/j.jfoodeng.2020.110418] [Cited by in Crossref: 4] [Cited by in F6Publishing: 1] [Article Influence: 4.0] [Reference Citation Analysis]
34 Fernando S, Manthey FA. Milling method affects the physical properties of black bean flour. Cereal Chem 2021;98:749-58. [DOI: 10.1002/cche.10418] [Cited by in Crossref: 2] [Cited by in F6Publishing: 1] [Article Influence: 2.0] [Reference Citation Analysis]
35 Cappelli A, Cini E. Challenges and Opportunities in Wheat Flour, Pasta, Bread, and Bakery Product Production Chains: A Systematic Review of Innovations and Improvement Strategies to Increase Sustainability, Productivity, and Product Quality. Sustainability 2021;13:2608. [DOI: 10.3390/su13052608] [Cited by in Crossref: 16] [Cited by in F6Publishing: 15] [Article Influence: 16.0] [Reference Citation Analysis]
36 Cheng Y, Quan W, Qu T, He Y, Wang Z, Zeng M, Qin F, Chen J, He Z. Effects of 60Co-irradiation and superfine grinding wall disruption pretreatment on phenolic compounds in pine (Pinus yunnanensis) pollen and its antioxidant and α-glucosidase-inhibiting activities. Food Chem 2021;345:128808. [PMID: 33316712 DOI: 10.1016/j.foodchem.2020.128808] [Cited by in Crossref: 1] [Cited by in F6Publishing: 1] [Article Influence: 0.5] [Reference Citation Analysis]