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Cited by in F6Publishing
For: Lei Y, Zhao X, Li D, Wang L, Wang Y. Effects of κ-Carrageenan and Guar Gum on the Rheological Properties and Microstructure of Phycocyanin Gel. Foods 2022;11:734. [DOI: 10.3390/foods11050734] [Cited by in Crossref: 3] [Cited by in F6Publishing: 3] [Article Influence: 3.0] [Reference Citation Analysis]
Number Citing Articles
1 Sun D, Wu M, Zhang T, Wei D, Zhou C, Shang N. Conformational changes and physicochemical attributes of texturized pea protein isolate-konjac gum: With a new perspective of residence time during extrusion. Food Res Int 2023;165:112500. [PMID: 36869508 DOI: 10.1016/j.foodres.2023.112500] [Reference Citation Analysis]
2 Sahin OI, Dundar AN, Ozdemir S, Uzuner K, Parlak ME, Dagdelen AF, Saricaoglu FT. Nanophytosomes as a protection system to improve the gastrointestinal stability and bioavailability of phycocyanin. Food Bioscience 2022;50:102052. [DOI: 10.1016/j.fbio.2022.102052] [Reference Citation Analysis]
3 Ran X, Yang H. Promoted strain-hardening and crystallinity of a soy protein-konjac glucomannan complex gel by konjac glucomannan. Food Hydrocolloids 2022;133:107959. [DOI: 10.1016/j.foodhyd.2022.107959] [Cited by in Crossref: 2] [Cited by in F6Publishing: 1] [Article Influence: 2.0] [Reference Citation Analysis]