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For: Guyomarc'h F, Arvisenet G, Bouhallab S, Canon F, Deutsch S, Drigon V, Dupont D, Famelart M, Garric G, Guédon E, Guyot T, Hiolle M, Jan G, Le Loir Y, Lechevalier V, Nau F, Pezennec S, Thierry A, Valence F, Gagnaire V. Mixing milk, egg and plant resources to obtain safe and tasty foods with environmental and health benefits. Trends in Food Science & Technology 2021;108:119-32. [DOI: 10.1016/j.tifs.2020.12.010] [Cited by in Crossref: 5] [Cited by in F6Publishing: 1] [Article Influence: 5.0] [Reference Citation Analysis]
Number Citing Articles
1 Baune M, Jeske A, Profeta A, Smetana S, Broucke K, Van Royen G, Gibis M, Weiss J, Terjung N. Effect of plant protein extrudates on hybrid meatballs – Changes in nutritional composition and sustainability. Future Foods 2021;4:100081. [DOI: 10.1016/j.fufo.2021.100081] [Cited by in Crossref: 2] [Cited by in F6Publishing: 2] [Article Influence: 2.0] [Reference Citation Analysis]
2 Beghdadi A, Picart-palmade L, Cunault C, Marchesseau S, Chevalier-lucia D. Impact of two thermal processing routes on protein interactions and acid gelation properties of casein micelle-pea protein mixture compared to casein micelle-whey protein one. Food Research International 2022;155:111060. [DOI: 10.1016/j.foodres.2022.111060] [Reference Citation Analysis]
3 Flores M, Piornos JA. Fermented meat sausages and the challenge of their plant-based alternatives: A comparative review on aroma-related aspects. Meat Sci 2021;182:108636. [PMID: 34314926 DOI: 10.1016/j.meatsci.2021.108636] [Reference Citation Analysis]
4 Muhoza B, Qi B, Harindintwali JD, Farag Koko MY, Zhang S, Li Y. Combined plant protein modification and complex coacervation as a sustainable strategy to produce coacervates encapsulating bioactives. Food Hydrocolloids 2022;124:107239. [DOI: 10.1016/j.foodhyd.2021.107239] [Cited by in Crossref: 4] [Cited by in F6Publishing: 3] [Article Influence: 4.0] [Reference Citation Analysis]
5 Hinderink EBA, Meinders MBJ, Miller R, Sagis L, Schroën K, Berton-Carabin CC. Interfacial protein-protein displacement at fluid interfaces. Adv Colloid Interface Sci 2022;305:102691. [PMID: 35533557 DOI: 10.1016/j.cis.2022.102691] [Reference Citation Analysis]
6 Gibis M, Trabold L, Ebert S, Herrmann K, Terjung N, Weiss J. Effect of varying pH on solution interactions of soluble meat proteins with different plant proteins. Food Funct 2022;13:944-56. [PMID: 35005757 DOI: 10.1039/d1fo02411f] [Reference Citation Analysis]
7 Kristensen HT, Christensen M, Hansen MS, Hammershøj M, Dalsgaard TK. Protein–protein interactions of a whey–pea protein co‐precipitate. Int J Food Sci Technol 2021;56:5777-90. [DOI: 10.1111/ijfs.15165] [Cited by in Crossref: 2] [Cited by in F6Publishing: 1] [Article Influence: 2.0] [Reference Citation Analysis]
8 Canon F, Maillard M, Famelart M, Thierry A, Gagnaire V. Mixed dairy and plant-based yogurt alternatives: improving their physical and sensorial properties through formulation and lactic acid bacteria cocultures. Current Research in Food Science 2022. [DOI: 10.1016/j.crfs.2022.03.011] [Reference Citation Analysis]