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Cited by in F6Publishing
For: 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]
Number Citing Articles
1 Nourmohammadi N, Austin L, Chen D. Protein-Based Fat Replacers: A Focus on Fabrication Methods and Fat-Mimic Mechanisms. Foods 2023;12. [PMID: 36900473 DOI: 10.3390/foods12050957] [Reference Citation Analysis]
2 Janahar JJ, Balasubramaniam VM, Jiménez-Flores R, Campanella OH, Patel B, Ortega-Anaya J. Impact of ultra-shear technology on quality attributes of model dairy-pea protein dispersions with different fat levels. Curr Res Food Sci 2023;6:100439. [PMID: 36691593 DOI: 10.1016/j.crfs.2023.100439] [Reference Citation Analysis]
3 Wang F, Gu X, Lü M, Huang Y, Zhu Y, Sun Y, Zhu X. Structural Analysis and Study of Gel Properties of Thermally-Induced Soybean Isolate-Potato Protein Gel System. Foods 2022;11. [PMID: 36429154 DOI: 10.3390/foods11223562] [Reference Citation Analysis]
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