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For: Yang X, Ke C, Li L. Physicochemical, rheological and digestive characteristics of soy protein isolate gel induced by lactic acid bacteria. Journal of Food Engineering 2021;292:110243. [DOI: 10.1016/j.jfoodeng.2020.110243] [Cited by in Crossref: 20] [Cited by in F6Publishing: 23] [Article Influence: 10.0] [Reference Citation Analysis]
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10 Wang Y, Fu Y, Azarpazhooh E, Li W, Liu Q, Rui X. Assessment of In Vitro Digestive Behavior of Lactic-Acid-Bacteria Fermented Soy Proteins: A Study Comparing Colloidal Solutions and Curds. Molecules 2022;27:7652. [DOI: 10.3390/molecules27217652] [Reference Citation Analysis]
11 Estrada-garcía J, Hernández-aguilar E, Romero-mota DI, Contreras JMM. Influence of anaerobic biotransformation process of agro-industrial waste with Lactobacillus acidophilus on the rheological parameters: case of study of pig manure.. [DOI: 10.21203/rs.3.rs-2121506/v1] [Reference Citation Analysis]
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13 Wu C, Dai C, Tong L, Lv H, Zhou X. Evaluation of the Probiotic Potential of Lactobacillus delbrueckii ssp. indicus WDS-7 Isolated from Chinese Traditional Fermented Buffalo Milk In Vitro. Polish Journal of Microbiology 2022;71:91-105. [DOI: 10.33073/pjm-2022-012] [Reference Citation Analysis]
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18 Lei Y, Gao S, Xiang X, Li X, Yu X, Li S. Physicochemical, structural and adhesion properties of walnut protein isolate-xanthan gum composite adhesives using walnut protein modified by ethanol. Int J Biol Macromol 2021;192:644-53. [PMID: 34655580 DOI: 10.1016/j.ijbiomac.2021.10.022] [Cited by in Crossref: 6] [Cited by in F6Publishing: 5] [Article Influence: 3.0] [Reference Citation Analysis]
19 Yang X, Ren Y, Zhang L, Wang Z, Li L. Structural characteristics and antioxidant properties of exopolysaccharides isolated from soybean protein gel induced by lactic acid bacteria. LWT 2021;150:111811. [DOI: 10.1016/j.lwt.2021.111811] [Cited by in Crossref: 8] [Cited by in F6Publishing: 9] [Article Influence: 4.0] [Reference Citation Analysis]
20 Yang X, Ren Y, Liu H, Huo C, Li L. Differences in the physicochemical, digestion and microstructural characteristics of soy protein gel acidified with lactic acid bacteria, glucono-δ-lactone and organic acid. Int J Biol Macromol 2021;185:462-70. [PMID: 34147525 DOI: 10.1016/j.ijbiomac.2021.06.071] [Cited by in Crossref: 7] [Cited by in F6Publishing: 10] [Article Influence: 3.5] [Reference Citation Analysis]
21 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]
22 Yang X, Jiang S, Li L. The gel properties and gastric digestion kinetics of a novel lactic acid bacteria fermented tofu: Focusing on the effects of transglutaminase. LWT 2021;143:110998. [DOI: 10.1016/j.lwt.2021.110998] [Cited by in Crossref: 4] [Cited by in F6Publishing: 4] [Article Influence: 2.0] [Reference Citation Analysis]