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Cited by in F6Publishing
For: 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]
Number Citing Articles
1 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] [Cited by in Crossref: 2] [Cited by in F6Publishing: 1] [Article Influence: 2.0] [Reference Citation Analysis]
2 Du J, Cao J, Zhou C, Pan D, Geng F, Wang Y. Insight into the mechanism of myosin-fibrin gelation induced by non-disulfide covalent cross-linking. Food Research International 2022. [DOI: 10.1016/j.foodres.2022.111168] [Cited by in Crossref: 2] [Article Influence: 2.0] [Reference Citation Analysis]
3 Xie J, Zou X, Li Y, Kang Z, Ma H. Effects of high‐pressure‐modified soy 11S globulin on the gel properties and water‐holding capacity of pork batter. Int J of Food Sci Tech. [DOI: 10.1111/ijfs.15607] [Cited by in Crossref: 2] [Cited by in F6Publishing: 2] [Article Influence: 2.0] [Reference Citation Analysis]
4 Ma Y, Li X, Sun P, Li J. Effect of ultrasonic thawing on gel properties of tuna myofibrillar proteins. Food Processing Preservation. [DOI: 10.1111/jfpp.16268] [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]