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For: Tanger C, Schmidt F, Utz F, Kreissl J, Dawid C, Kulozik U. Pea protein microparticulation using extrusion cooking: Influence of extrusion parameters and drying on microparticle characteristics and sensory by application in a model milk dessert. Innovative Food Science & Emerging Technologies 2021;74:102851. [DOI: 10.1016/j.ifset.2021.102851] [Cited by in Crossref: 3] [Cited by in F6Publishing: 3] [Article Influence: 1.5] [Reference Citation Analysis]
Number Citing Articles
1 Tingle CF, McClintic K, Zervoudakis AJ, Muhialdin BJ, Ubbink J. Texturization of pea protein isolate by micro compounding. Food Res Int 2023;163:112250. [PMID: 36596161 DOI: 10.1016/j.foodres.2022.112250] [Reference Citation Analysis]
2 Leonard W, Zhang P, Ying D, Fang Z. Surmounting the off-flavor challenge in plant-based foods. Crit Rev Food Sci Nutr 2022;:1-22. [PMID: 35603719 DOI: 10.1080/10408398.2022.2078275] [Cited by in Crossref: 1] [Cited by in F6Publishing: 1] [Article Influence: 1.0] [Reference Citation Analysis]
3 Tanger C, Utz F, Spaccasassi A, Kreissl J, Dombrowski J, Dawid C, Kulozik U. Influence of Pea and Potato Protein Microparticles on Texture and Sensory Properties in a Fat-Reduced Model Milk Dessert. ACS Food Sci Technol 2022;2:169-179. [DOI: 10.1021/acsfoodscitech.1c00394] [Cited by in F6Publishing: 1] [Reference Citation Analysis]