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For: Ates EG, Ozvural EB, Oztop MH. In vitro digestibility of rare sugar (D‐allulose) added pectin–soy protein gels. Int J Food Sci Technol 2021;56:3421-3431. [DOI: 10.1111/ijfs.14966] [Cited by in Crossref: 3] [Cited by in F6Publishing: 3] [Article Influence: 1.5] [Reference Citation Analysis]
Number Citing Articles
1 Basu S, Singha S. Influence of sugar substitutes in rheology of fruit gel. Advances in Food Rheology and Its Applications 2023. [DOI: 10.1016/b978-0-12-823983-4.00017-0] [Reference Citation Analysis]
2 Pocan P, Grunin L, Oztop MH. Effect of Different Syrup Types on Turkish Delights (Lokum): A TD-NMR Relaxometry Study. ACS Food Sci Technol 2022;2:1819-31. [PMID: 36570038 DOI: 10.1021/acsfoodscitech.2c00222] [Reference Citation Analysis]
3 Ates EG, Beira MJ, Oztop MH, Sebastião PJ. Characterization of Pectin-Based Gels: A 1H Nuclear Magnetic Resonance Relaxometry Study. J Agric Food Chem 2021;69:12102-10. [PMID: 34553923 DOI: 10.1021/acs.jafc.1c02708] [Reference Citation Analysis]