BPG is committed to discovery and dissemination of knowledge
Cited by in F6Publishing
For: Sun X, Wu Y, Song Z, Chen X. A review of natural polysaccharides for food cryoprotection: Ice crystals inhibition and cryo-stabilization. Bioactive Carbohydrates and Dietary Fibre 2022;27:100291. [DOI: 10.1016/j.bcdf.2021.100291] [Cited by in Crossref: 4] [Cited by in F6Publishing: 6] [Article Influence: 4.0] [Reference Citation Analysis]
Number Citing Articles
1 Zheng Y, Shi Y, Yang X, Guo Q. Flammulina velutipes polysaccharide improves the water-holding capacity in the dorsal muscle of freeze-thawed cultured large yellow croaker (Larimichthys crocea). Food Chemistry 2023;403:134401. [DOI: 10.1016/j.foodchem.2022.134401] [Reference Citation Analysis]
2 Sun X, Guo R, Kou Y, Song H, Zhan T, Wu J, Song L, Zhang H, Xie F, Wang J, Song Z, Wu Y. Inhibition of ice recrystallization by tamarind (Tamarindus indica L.) seed polysaccharide and molecular weight effects. Carbohydrate Polymers 2022. [DOI: 10.1016/j.carbpol.2022.120358] [Reference Citation Analysis]
3 Tian H, Chen X, Chen C, Wu J, Huang J, Zhao L, Wang S. Analysis of the shape retention ability of antifreeze peptide-based surimi 3D structures: Potential in freezing and thawing cycles. Food Chemistry 2022. [DOI: 10.1016/j.foodchem.2022.134780] [Reference Citation Analysis]
4 Feng S, Bi J, Yi J, Li X, Lyu J, Guo Y, Ma Y. Modulation of ice crystal formation behavior in pectin cryogel by xyloglucan: Effect on microstructural and mechanical properties. Food Research International 2022;159:111555. [DOI: 10.1016/j.foodres.2022.111555] [Reference Citation Analysis]
5 Al-shibli MA, Al-ali RM, Hashim AZ. Oxidative Reaction of Frozen-Stored and Heat Treatments Meat Products. IOP Conf Ser : Earth Environ Sci 2022;1060:012063. [DOI: 10.1088/1755-1315/1060/1/012063] [Reference Citation Analysis]