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Cited by in F6Publishing
For: 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]
Number Citing Articles
1 Mi J, Zhao X, Huang P, Hong J, Jia R, Deng S, Yu X, Wei H, Yang W. Effect of hydroxypropyl distarch phosphate on the physicochemical characteristics and structure of shrimp myofibrillar protein. Food Hydrocolloids 2022;125:107417. [DOI: 10.1016/j.foodhyd.2021.107417] [Cited by in Crossref: 1] [Cited by in F6Publishing: 1] [Article Influence: 1.0] [Reference Citation Analysis]
2 Xie Y, Yu X, Wang Z, Yu C, Prakash S, Dong X. The synergistic effects of myofibrillar protein enrichment and homogenization on the quality of cod protein gel. Food Hydrocolloids 2022;127:107468. [DOI: 10.1016/j.foodhyd.2021.107468] [Cited by in Crossref: 3] [Cited by in F6Publishing: 2] [Article Influence: 3.0] [Reference Citation Analysis]
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4 Goñi SM, d'Amore M, Della Valle M, Olivera DF, Salvadori VO, Marra F. Effect of Load Spatial Configuration on the Heating of Chicken Meat Assisted by Radio Frequency at 40.68 MHz. Foods 2022;11:1096. [PMID: 35454683 DOI: 10.3390/foods11081096] [Reference Citation Analysis]
5 Xu S, Li P, Han F, Zhou H, Zhou K, Wang Y, Cai K, Li C, Xu B. Myofibrillar Protein Interacting with Trehalose Elevated the Quality of Frozen Meat. Foods 2022;11:1041. [DOI: 10.3390/foods11071041] [Reference Citation Analysis]
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