BPG is committed to discovery and dissemination of knowledge
Cited by in F6Publishing
For: Yang K, Wang L, Guo J, Wu D, Wang X, Wu M, Feng X, Ma J, Zhang Y, Sun W. Structural changes induced by direct current magnetic field improve water holding capacity of pork myofibrillar protein gels. Food Chem 2021;345:128849. [PMID: 33601660 DOI: 10.1016/j.foodchem.2020.128849] [Cited by in Crossref: 2] [Cited by in F6Publishing: 2] [Article Influence: 1.0] [Reference Citation Analysis]
Number Citing Articles
1 Wu D, Guo J, Wang X, Yang K, Wang L, Ma J, Zhou Y, Sun W. The direct current magnetic field improved the water retention of low-salt myofibrillar protein gel under low temperature condition. LWT 2021;151:112034. [DOI: 10.1016/j.lwt.2021.112034] [Cited by in Crossref: 7] [Cited by in F6Publishing: 5] [Article Influence: 7.0] [Reference Citation Analysis]
2 Wang X, Wang L, Yang K, Wu D, Ma J, Wang S, Zhang Y, Sun W. Radio frequency heating improves water retention of pork myofibrillar protein gel: An analysis from water distribution and structure. Food Chem 2021;350:129265. [PMID: 33610837 DOI: 10.1016/j.foodchem.2021.129265] [Cited by in Crossref: 2] [Cited by in F6Publishing: 1] [Article Influence: 2.0] [Reference Citation Analysis]
3 Yin L, Zhang Y, Wang L, Wu H, Azi F, Tekliye M, Zhou J, Liu X, Dong M, Xia X. Neuroprotective potency of a soy whey fermented by Cordyceps militaris SN-18 against hydrogen peroxide-induced oxidative injury in PC12 cells. Eur J Nutr 2021. [PMID: 34553258 DOI: 10.1007/s00394-021-02679-w] [Reference Citation Analysis]
4 Jiang Q, Wu W, Han J, Chung HY, Gao P, Yu D, Yu P, Xu Y, Xia W. Characteristics of silver carp surimi gel under high temperature (≥100 °C): quality changes, water distribution and protein pattern. Int J of Food Sci Tech 2022;57:4613-27. [DOI: 10.1111/ijfs.15799] [Reference Citation Analysis]
5 Zhao S, Liu Y, Yuan X, Zhao Y, Kang Z, Zhu M, Ma H. Effect of low-frequency alternating magnetic field on the rheological properties, water distribution and microstructure of low-salt pork batters. LWT 2022;159:113164. [DOI: 10.1016/j.lwt.2022.113164] [Reference Citation Analysis]
6 Jia W, Zhang M, Xu M, Shi L. Novel strategy to remove the odor in goat milk: Dynamic discovey magnetic field treatment to reduce the loss of phosphatidylcholine in flash vacuum from the proteomics perspective. Food Chem 2021;375:131889. [PMID: 34953238 DOI: 10.1016/j.foodchem.2021.131889] [Cited by in Crossref: 8] [Cited by in F6Publishing: 4] [Article Influence: 8.0] [Reference Citation Analysis]
7 Wang L, Yang K, Wang X, Wu D, You X, Ma J, Zhang Y, Xiong G, Wang L, Sun W. Gel properties and thermal gelling mechanism in myofibrillar protein of grass carp ( Ctenopharyngodon idellus ) under the synergistic effects of radio frequency combined with magnetic field. Journal of Food Science. [DOI: 10.1111/1750-3841.16103] [Reference Citation Analysis]