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Cited by in F6Publishing
For: 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]
Number Citing Articles
1 Moll P, Salminen H, Stadtmüller L, Schmitt C, Weiss J. Solidification of concentrated pea protein-pectin mixtures as potential binder. J Sci Food Agric 2023. [PMID: 36637051 DOI: 10.1002/jsfa.12448] [Reference Citation Analysis]
2 Olatunde OO, Owolabi IO, Fadairo OS, Ghosal A, Coker OJ, Soladoye OP, Aluko RE, Bandara N. Enzymatic Modification of Plant Proteins for Improved Functional and Bioactive Properties. Food Bioprocess Technol 2022. [DOI: 10.1007/s11947-022-02971-5] [Reference Citation Analysis]
3 Olatunde OO, Owolabi IO, Fadairo OS, Ghosal A, Coker OJ, Soladoye OP, Aluko RE, Bandara N. Enzymatic modification of plant proteins for improved functional and bioactive properties.. [DOI: 10.21203/rs.3.rs-2232497/v1] [Reference Citation Analysis]
4 Tan Y, Wannasin D, Mcclements DJ. Utilization of potato protein fractions to form oil-in-water nanoemulsions: Impact of pH, salt, and heat on their stability. Food Hydrocolloids 2022. [DOI: 10.1016/j.foodhyd.2022.108356] [Reference Citation Analysis]
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