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Cited by in F6Publishing
For: 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]
Number Citing Articles
1 Xue YT, Han YN, Wang Y, Zhang YH, Yin YQ, Liu BH, Zhang HL, Zhao XH. Effect of ferulic acid covalent conjugation on the functional properties and antigenicity of β-lactoglobulin. Food Chem 2023;406:135095. [PMID: 36463600 DOI: 10.1016/j.foodchem.2022.135095] [Reference Citation Analysis]
2 Famiglietti M, Mirpoor SF, Giosafatto CVL, Mariniello L. Enzyme Assisted Food Processing. Reference Module in Food Science 2023. [DOI: 10.1016/b978-0-12-823960-5.00030-5] [Reference Citation Analysis]
3 Yang J, Kuang H, Xiong X, Li N, Song J. Alteration of the allergenicity of cow’s milk proteins using different food processing modifications. Critical Reviews in Food Science and Nutrition 2022. [DOI: 10.1080/10408398.2022.2144792] [Reference Citation Analysis]
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