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Cited by in F6Publishing
For: Wu F, Chen F, Pu Y, Qian F, Leng Y, Mu G, Zhu X. Effects of soy lecithin concentration on the physicochemical properties of whey protein isolate, casein‐stabilised simulated infant formula emulsion and their corresponding microcapsules. Int J of Dairy Tech. [DOI: 10.1111/1471-0307.12861] [Cited by in F6Publishing: 2] [Reference Citation Analysis]
Number Citing Articles
1 Kim HB, Ryu S, Baek JS. The Effect of Hot-Melt Extrusion of Mulberry Leaf on the Number of Active Compounds and Antioxidant Activity. Plants (Basel) 2022;11. [PMID: 36432749 DOI: 10.3390/plants11223019] [Reference Citation Analysis]
2 Liao W, Gharsallaoui A, Dumas E, Elaissari A. Understanding of the key factors influencing the properties of emulsions stabilized by sodium caseinate. Compr Rev Food Sci Food Saf 2022;21:5291-317. [PMID: 36301626 DOI: 10.1111/1541-4337.13062] [Reference Citation Analysis]