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For: Zhang Q, Cheng Z, Zhang J, Nasiru MM, Wang Y, Fu L. Atmospheric cold plasma treatment of soybean protein isolate: insights into the structural, physicochemical, and allergenic characteristics. J Food Sci 2021;86:68-77. [PMID: 33336377 DOI: 10.1111/1750-3841.15556] [Cited by in Crossref: 3] [Cited by in F6Publishing: 3] [Article Influence: 1.5] [Reference Citation Analysis]
Number Citing Articles
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2 Pi X, Sun Y, Fu G, Wu Z, Cheng J. Effect of processing on soybean allergens and their allergenicity. Trends in Food Science & Technology 2021;118:316-27. [DOI: 10.1016/j.tifs.2021.10.006] [Cited by in Crossref: 2] [Cited by in F6Publishing: 1] [Article Influence: 2.0] [Reference Citation Analysis]
3 Basak S, Annapure US. Recent trends in the application of cold plasma for the modification of plant proteins - A review. Future Foods 2022. [DOI: 10.1016/j.fufo.2022.100119] [Reference Citation Analysis]
4 Mollakhalili-meybodi N, Yousefi M, Nematollahi A, Khorshidian N. Effect of atmospheric cold plasma treatment on technological and nutrition functionality of protein in foods. Eur Food Res Technol 2021;247:1579-94. [DOI: 10.1007/s00217-021-03750-w] [Cited by in Crossref: 3] [Article Influence: 3.0] [Reference Citation Analysis]
5 Venkateswara Rao M, C K S, Rawson A, D V C, N V. Modifying the plant proteins techno-functionalities by novel physical processing technologies: a review. Crit Rev Food Sci Nutr 2021;:1-22. [PMID: 34751062 DOI: 10.1080/10408398.2021.1997907] [Reference Citation Analysis]
6 Xiang Q, Huangfu L, Dong S, Ma Y, Li K, Niu L, Bai Y. Feasibility of atmospheric cold plasma for the elimination of food hazards: Recent advances and future trends. Crit Rev Food Sci Nutr 2021;:1-19. [PMID: 34761962 DOI: 10.1080/10408398.2021.2002257] [Reference Citation Analysis]
7 Tang L, Hatab S, Yan J, Miao W, Nyaisaba BM, Piao X, Zheng B, Deng S. Changes in Biochemical Properties and Activity of Trypsin-like Protease (Litopenaeus vannamei) Treated by Atmospheric Cold Plasma (ACP). Foods 2022;11:1277. [DOI: 10.3390/foods11091277] [Reference Citation Analysis]
8 Sruthi NU, Josna K, Pandiselvam R, Kothakota A, Gavahian M, Mousavi Khaneghah A. Impacts of cold plasma treatment on physicochemical, functional, bioactive, textural, and sensory attributes of food: A comprehensive review. Food Chem 2022;368:130809. [PMID: 34450498 DOI: 10.1016/j.foodchem.2021.130809] [Cited by in Crossref: 1] [Article Influence: 1.0] [Reference Citation Analysis]
9 Sá AGA, Laurindo JB, Moreno YMF, Carciofi BAM. Influence of Emerging Technologies on the Utilization of Plant Proteins. Front Nutr 2022;9:809058. [DOI: 10.3389/fnut.2022.809058] [Reference Citation Analysis]
10 Liu ZW, Zhou YX, Wang F, Tan YC, Cheng JH, Bekhit AE, Aadil RM, Liu XB. Oxidation induced by dielectric barrier discharge (DBD) plasma treatment reduces IgG/IgE binding capacity and improves the functionality of glycinin. Food Chem 2021;363:130300. [PMID: 34130101 DOI: 10.1016/j.foodchem.2021.130300] [Cited by in Crossref: 1] [Article Influence: 1.0] [Reference Citation Analysis]