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Cited by in F6Publishing
For: Kashyap P, Kumar S, Singh D. Performance of antifreeze protein HrCHI4 from Hippophae rhamnoides in improving the structure and freshness of green beans upon cryopreservation. Food Chemistry 2020;320:126599. [DOI: 10.1016/j.foodchem.2020.126599] [Cited by in Crossref: 4] [Cited by in F6Publishing: 3] [Article Influence: 2.0] [Reference Citation Analysis]
Number Citing Articles
1 Chen X, Wu J, Cai X, Wang S. Production, structure–function relationships, mechanisms, and applications of antifreeze peptides. Comprehensive Reviews in Food Science and Food Safety 2021;20:542-62. [DOI: 10.1111/1541-4337.12655] [Cited by in Crossref: 4] [Cited by in F6Publishing: 1] [Article Influence: 2.0] [Reference Citation Analysis]
2 Li F, Du X, Ren Y, Kong B, Wang B, Xia X, Bao Y. Impact of ice structuring protein on myofibrillar protein aggregation behaviour and structural property of quick-frozen patty during frozen storage. Int J Biol Macromol 2021;178:136-42. [PMID: 33636271 DOI: 10.1016/j.ijbiomac.2021.02.158] [Cited by in Crossref: 1] [Article Influence: 1.0] [Reference Citation Analysis]
3 Chen X, Shi X, Cai X, Yang F, Li L, Wu J, Wang S. Ice-binding proteins: a remarkable ice crystal regulator for frozen foods. Crit Rev Food Sci Nutr 2020;:1-14. [PMID: 32715743 DOI: 10.1080/10408398.2020.1798354] [Cited by in Crossref: 3] [Cited by in F6Publishing: 1] [Article Influence: 1.5] [Reference Citation Analysis]
4 Gao Y, Qi H, Fan D, Yang J, Zhang L. Beetle and mussel-inspired chimeric protein for fabricating anti-icing coating. Colloids Surf B Biointerfaces 2021;210:112252. [PMID: 34902712 DOI: 10.1016/j.colsurfb.2021.112252] [Reference Citation Analysis]