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Cited by in F6Publishing
For: Huang M, Xu Y, Xu L, Bai Y, Xu X. Interactions of water-soluble myofibrillar protein with chitosan: Phase behavior, microstructure and rheological properties. Innovative Food Science & Emerging Technologies 2022;78:103013. [DOI: 10.1016/j.ifset.2022.103013] [Cited by in Crossref: 1] [Cited by in F6Publishing: 3] [Article Influence: 1.0] [Reference Citation Analysis]
Number Citing Articles
1 Zhang H, Li X, Sun S, Wang Y, Li Z, Kang H, Peng X. Effects of carboxymethyl chitosan on the oxidation stability and gel properties of myofibrillar protein from frozen pork patties. Int J Biol Macromol 2023;234:123710. [PMID: 36801276 DOI: 10.1016/j.ijbiomac.2023.123710] [Reference Citation Analysis]
2 Farooq S, Ahmad MI, Zhang Y, Chen M, Zhang H. Preparation, characterization and digestive mechanism of plant-derived oil bodies-based oleogels structured by chitosan and vanillin. Food Hydrocolloids 2023;136:108247. [DOI: 10.1016/j.foodhyd.2022.108247] [Reference Citation Analysis]
3 Wang C, Yan R, Li X, Sang S, Mcclements DJ, Chen L, Long J, Jiao A, Wang J, Qiu C, Jin Z. Development of emulsion-based edible inks for 3D printing applications: Pickering emulsion gels. Food Hydrocolloids 2023. [DOI: 10.1016/j.foodhyd.2023.108482] [Reference Citation Analysis]
4 Huang M, Xu Y, Xu L, Bai Y, Zeng X, Zheng R, Xu X. Conformation changes and emulsifying properties of myofibrillar proteins in water: Effects of electrostatic interaction with chitosan. Food Res Int 2023;163:112154. [PMID: 36596105 DOI: 10.1016/j.foodres.2022.112154] [Reference Citation Analysis]
5 Wang Y, Yang Q, Du Y, Chen H. Chitosan can improve the storage stability of ovalbumin fibrils at pH higher than isoelectric point. Food Hydrocolloids 2022. [DOI: 10.1016/j.foodhyd.2022.108286] [Reference Citation Analysis]
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