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For: Weiss J, Salminen H, Moll P, Schmitt C. Use of molecular interactions and mesoscopic scale transitions to modulate protein-polysaccharide structures. Advances in Colloid and Interface Science 2019;271:101987. [DOI: 10.1016/j.cis.2019.07.008] [Cited by in Crossref: 14] [Cited by in F6Publishing: 6] [Article Influence: 4.7] [Reference Citation Analysis]
Number Citing Articles
1 Moll P, Salminen H, Roeth C, Schmitt C, Weiss J. Concentrated pea protein – apple pectin mixtures as food glue: Influence of biopolymer concentration and pH on stickiness. Food Hydrocolloids 2022;130:107671. [DOI: 10.1016/j.foodhyd.2022.107671] [Reference Citation Analysis]
2 Zeeb B. Interaction between components of plant-based biopolymer systems. Current Opinion in Colloid & Interface Science 2021;56:101524. [DOI: 10.1016/j.cocis.2021.101524] [Cited by in Crossref: 1] [Article Influence: 1.0] [Reference Citation Analysis]
3 Ribeiro E, Morell P, Nicoletti V, Quiles A, Hernando I. Protein- and polysaccharide-based particles used for Pickering emulsion stabilisation. Food Hydrocolloids 2021;119:106839. [DOI: 10.1016/j.foodhyd.2021.106839] [Cited by in Crossref: 10] [Cited by in F6Publishing: 5] [Article Influence: 10.0] [Reference Citation Analysis]
4 Cortez-trejo M, Gaytán-martínez M, Reyes-vega M, Mendoza S. Protein-gum-based gels: Effect of gum addition on microstructure, rheological properties, and water retention capacity. Trends in Food Science & Technology 2021;116:303-17. [DOI: 10.1016/j.tifs.2021.07.030] [Cited by in Crossref: 2] [Cited by in F6Publishing: 1] [Article Influence: 2.0] [Reference Citation Analysis]
5 Zhu J, Tang C, Luo F, Yin S, Yang X. Topical application of zein-silk sericin nanoparticles loaded with curcumin for improved therapy of dermatitis. Materials Today Chemistry 2022;24:100802. [DOI: 10.1016/j.mtchem.2022.100802] [Reference Citation Analysis]
6 Jiang L, Zhang J, Ren Y, Shen M, Yu Q, Chen Y, Zhang H, Xie J. Acid/alkali shifting of Mesona chinensis polysaccharide-whey protein isolate gels: Characterization and formation mechanism. Food Chem 2021;355:129650. [PMID: 33799245 DOI: 10.1016/j.foodchem.2021.129650] [Cited by in Crossref: 1] [Cited by in F6Publishing: 1] [Article Influence: 1.0] [Reference Citation Analysis]
7 McClements DJ, Grossmann L. The science of plant-based foods: Constructing next-generation meat, fish, milk, and egg analogs. Compr Rev Food Sci Food Saf 2021;20:4049-100. [PMID: 34056859 DOI: 10.1111/1541-4337.12771] [Cited by in Crossref: 1] [Cited by in F6Publishing: 1] [Article Influence: 1.0] [Reference Citation Analysis]
8 Mcclements DJ. Food hydrocolloids: Application as functional ingredients to control lipid digestion and bioavailability. Food Hydrocolloids 2021;111:106404. [DOI: 10.1016/j.foodhyd.2020.106404] [Cited by in Crossref: 6] [Cited by in F6Publishing: 3] [Article Influence: 6.0] [Reference Citation Analysis]
9 Salminen H, Sachs M, Schmitt C, Weiss J. Complex Coacervation and Precipitation Between Soluble Pea Proteins and Apple Pectin. Food Biophysics. [DOI: 10.1007/s11483-022-09726-x] [Reference Citation Analysis]
10 Chu Y, Wismer W, Zeng H, Chen L. Contribution of protein microgels, protein molecules, and polysaccharides to the emulsifying behaviors of core/shell whey protein-alginate microgel systems. Food Hydrocolloids 2022;129:107670. [DOI: 10.1016/j.foodhyd.2022.107670] [Reference Citation Analysis]
11 Ge A, Iqbal S, Kirk TV, Chen XD. Modulating the rheological properties of oil-in-water emulsions using controlled WPI-polysaccharide aggregation in aqueous phases. Journal of Food Engineering 2021;297:110488. [DOI: 10.1016/j.jfoodeng.2021.110488] [Cited by in Crossref: 4] [Cited by in F6Publishing: 2] [Article Influence: 4.0] [Reference Citation Analysis]
12 Jiang Y, Xing M, Kang Q, Sun J, Zeng X, Gao W, Li H, Gao Y, Li A. Pulse electric field assisted process for extraction of Jiuzao glutelin extract and its physicochemical properties and biological activities investigation. Food Chemistry 2022;383:132304. [DOI: 10.1016/j.foodchem.2022.132304] [Reference Citation Analysis]
13 Kew B, Holmes M, Stieger M, Sarkar A. Review on fat replacement using protein-based microparticulated powders or microgels: A textural perspective. Trends Food Sci Technol 2020;106:457-68. [PMID: 33380775 DOI: 10.1016/j.tifs.2020.10.032] [Cited by in Crossref: 8] [Article Influence: 8.0] [Reference Citation Analysis]
14 Falsafi SR, Rostamabadi H, Samborska K, Mirarab S, Rashidinejhad A, Jafari SM. Protein-polysaccharide interactions for the fabrication of bioactive-loaded nanocarriers; chemical conjugates and physical complexes. Pharmacol Res 2022;:106164. [PMID: 35272044 DOI: 10.1016/j.phrs.2022.106164] [Reference Citation Analysis]
15 Salminen H, Bischoff S, Weiss J. Formation and stability of emulsions stabilized by Quillaja saponin-egg lecithin mixtures. J Food Sci 2020;85:1213-22. [PMID: 32249411 DOI: 10.1111/1750-3841.15104] [Reference Citation Analysis]
16 Ebert S, Gibis M, Terjung N, Weiss J. Survey of aqueous solubility, appearance, and pH of plant protein powders from carbohydrate and vegetable oil production. LWT 2020;133:110078. [DOI: 10.1016/j.lwt.2020.110078] [Cited by in Crossref: 8] [Cited by in F6Publishing: 1] [Article Influence: 4.0] [Reference Citation Analysis]