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Cited by in F6Publishing
For: 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: 1] [Article Influence: 3.0] [Reference Citation Analysis]
Number Citing Articles
1 Xie Y, Yu X, Wang Y, Yu C, Prakash S, Zhu B, Dong X. Role of dietary fiber and flaxseed oil in altering the physicochemical properties and 3D printability of cod protein composite gel. Journal of Food Engineering 2022;327:111053. [DOI: 10.1016/j.jfoodeng.2022.111053] [Cited by in Crossref: 1] [Article Influence: 1.0] [Reference Citation Analysis]
2 Wang H, Pei Z, Xue C, Cao J, Shen X, Li C. Comparative Study on the Characterization of Myofibrillar Proteins from Tilapia, Golden Pompano and Skipjack Tuna. Foods 2022;11:1705. [PMID: 35741902 DOI: 10.3390/foods11121705] [Reference Citation Analysis]