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For: 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]
Number Citing Articles
1 da Silva Scherer GCR, Colet R, Cavalheiro D, Valduga E, Carrão-Panizzi MC, Steffens J, Zeni J, Steffens C. Technological characteristics of tofu from soybean coagulated with cardoon flower extract. J Food Sci Technol 2023;60:1323-31. [PMID: 36936119 DOI: 10.1007/s13197-023-05678-3] [Reference Citation Analysis]
2 Huo C, Yang X, Li L. Non-beany flavor soymilk fermented by lactic acid bacteria: Characterization, stability, antioxidant capacity and in vitro digestion. Food Chem X 2023;17:100578. [PMID: 36845480 DOI: 10.1016/j.fochx.2023.100578] [Reference Citation Analysis]
3 Zhang L, Wang X, Qu W, Zhang A, Wahia H, Gao X, Ma H, Zhou C. Evaluation of dual-frequency multi-angle ultrasound on physicochemical properties of tofu gel and its finished product by TOPSIS-entropy weight method. Ultrason Sonochem 2022;90:106196. [PMID: 36252385 DOI: 10.1016/j.ultsonch.2022.106196] [Reference Citation Analysis]
4 Hui T, Tang T, Gu X, Yuan Z, Xing G. Comparison on Protein Bioaccessibility of Soymilk Gels Induced by Glucono-δ-Lactone and Lactic Acid Bacteria. Molecules 2022;27. [PMID: 36234732 DOI: 10.3390/molecules27196202] [Reference Citation Analysis]
5 Zhao D, Wang Y, Xin Q, Miao Y, Zeng X, Shan K, Wu J, Li C. Influence of transglutaminase treatment on the digestibility of pork longissimus dorsi proteins. LWT 2022;161:113378. [DOI: 10.1016/j.lwt.2022.113378] [Cited by in Crossref: 1] [Cited by in F6Publishing: 1] [Article Influence: 1.0] [Reference Citation Analysis]
6 Raj T, Chandrasekhar K, Kumar AN, Kim S. Recent biotechnological trends in lactic acid bacterial fermentation for food processing industries. Syst Microbiol and Biomanuf 2022;2:14-40. [DOI: 10.1007/s43393-021-00044-w] [Cited by in Crossref: 9] [Cited by in F6Publishing: 2] [Article Influence: 9.0] [Reference Citation Analysis]
7 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]