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Cited by in F6Publishing
For: Herz EM, Schäfer S, Terjung N, Gibis M, Weiss J. Influence of Transglutaminase on Glucono-δ-lactone-Induced Soy Protein Gels. ACS Food Sci Technol 2021;1:1412-7. [DOI: 10.1021/acsfoodscitech.1c00102] [Cited by in Crossref: 5] [Cited by in F6Publishing: 6] [Article Influence: 5.0] [Reference Citation Analysis]
Number Citing Articles
1 Schlangen M, Ribberink MA, Taghian Dinani S, Sagis LM, van der Goot AJ. Mechanical and rheological effects of transglutaminase treatment on dense plant protein blends. Food Hydrocolloids 2023;136:108261. [DOI: 10.1016/j.foodhyd.2022.108261] [Reference Citation Analysis]
2 Lyu B, Li J, Meng X, Fu H, Wang W, Ji L, Wang Y, Guo Z, Yu H. The Protein Composition Changed the Quality Characteristics of Plant-Based Meat Analogues Produced by a Single-Screw Extruder: Four Main Soybean Varieties in China as Representatives. Foods 2022;11:1112. [DOI: 10.3390/foods11081112] [Reference Citation Analysis]
3 Zhang Z, Kobata K, Pham H, Kos D, Tan Y, Lu J, Mcclements DJ. Production of Plant-Based Seafood: Scallop Analogs Formed by Enzymatic Gelation of Pea Protein-Pectin Mixtures. Foods 2022;11:851. [DOI: 10.3390/foods11060851] [Cited by in Crossref: 2] [Cited by in F6Publishing: 2] [Article Influence: 2.0] [Reference Citation Analysis]
4 Ebert S, Michel W, Gotzmann L, Baune MC, Terjung N, Gibis M, Weiss J. Acidification behavior of mixtures of pork meat and wet texturized plant proteins in a minced model system. J Food Sci 2022. [PMID: 35257380 DOI: 10.1111/1750-3841.16080] [Cited by in Crossref: 1] [Cited by in F6Publishing: 1] [Article Influence: 1.0] [Reference Citation Analysis]
5 Ebert S, Jungblut F, Herrmann K, Maier B, Terjung N, Gibis M, Weiss J. Influence of wet extrudates from pumpkin seed proteins on drying, texture, and appearance of dry-cured hybrid sausages. Eur Food Res Technol. [DOI: 10.1007/s00217-022-03974-4] [Cited by in F6Publishing: 1] [Reference Citation Analysis]
6 Herz E, Herz L, Dreher J, Gibis M, Ray J, Pibarot P, Schmitt C, Weiss J. Influencing factors on the ability to assemble a complex meat analogue using a soy-protein-binder. Innovative Food Science & Emerging Technologies 2021;73:102806. [DOI: 10.1016/j.ifset.2021.102806] [Cited by in Crossref: 10] [Cited by in F6Publishing: 5] [Article Influence: 10.0] [Reference Citation Analysis]