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For: Xing G, Giosafatto CVL, Carpentieri A, Pasquino R, Dong M, Mariniello L. Gelling behavior of bio-tofu coagulated by microbial transglutaminase combined with lactic acid bacteria. Food Research International 2020;134:109200. [DOI: 10.1016/j.foodres.2020.109200] [Cited by in Crossref: 13] [Cited by in F6Publishing: 17] [Article Influence: 4.3] [Reference Citation Analysis]
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6 Wang X, Cheng L, Wang H, Yang Z. Limited Alcalase hydrolysis improves the thermally-induced gelation of quinoa protein isolate (QPI) dispersions. Current Research in Food Science 2022;5:2061-2069. [DOI: 10.1016/j.crfs.2022.10.027] [Reference Citation Analysis]
7 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: 2.5] [Reference Citation Analysis]
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10 Xing G, Giosafatto CVL, Fusco A, Dong M, Mariniello L. Combined lactic fermentation and enzymatic treatments affect the antigenicity of β-lactoglobulin in cow milk and soymilk-cow milk mixture. LWT 2021;143:111178. [DOI: 10.1016/j.lwt.2021.111178] [Cited by in Crossref: 1] [Cited by in F6Publishing: 2] [Article Influence: 0.5] [Reference Citation Analysis]
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12 Huang J, Liu Z, Rui X, L'Hocine L, Zhang Q, Li W, Dong M. Assessment of the effect of lactic acid fermentation on the gastroduodenal digestibility and immunoglobulin E binding capacity of soy proteins via an in vitro dynamic gastrointestinal digestion model. Food Funct 2020;11:10467-79. [PMID: 33245084 DOI: 10.1039/d0fo02023k] [Cited by in Crossref: 3] [Cited by in F6Publishing: 6] [Article Influence: 1.0] [Reference Citation Analysis]
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