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For: Wang Y, Wang W, Jia H, Gao G, Wang X, Zhang X, Wang Y. Using Cellulose Nanofibers and Its Palm Oil Pickering Emulsion as Fat Substitutes in Emulsified Sausage. J Food Sci 2018;83:1740-7. [PMID: 29745986 DOI: 10.1111/1750-3841.14164] [Cited by in Crossref: 31] [Cited by in F6Publishing: 16] [Article Influence: 7.8] [Reference Citation Analysis]
Number Citing Articles
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6 Lu Z, Zhou S, Ye F, Zhou G, Gao R, Qin D, Zhao G. A novel cholesterol-free mayonnaise made from Pickering emulsion stabilized by apple pomace particles. Food Chem 2021;353:129418. [PMID: 33735772 DOI: 10.1016/j.foodchem.2021.129418] [Reference Citation Analysis]
7 Chaijan M, Cheong LZ, Panpipat W. Rice bran oil emulgel as a pork back fat alternate for semi-dried fish sausage. PLoS One 2021;16:e0250512. [PMID: 33886683 DOI: 10.1371/journal.pone.0250512] [Reference Citation Analysis]
8 Yang Y, Wang W, Wu Z, Wang X, Zhang K, Li Y. O/W Pickering emulsions stabilized by Flammulina velutipes polysaccharide nanoparticles as a fat substitute: the effects of phase separation on emulsified sausage's techno‐functional and sensory quality. J Sci Food Agric 2019;100:268-76. [DOI: 10.1002/jsfa.10034] [Cited by in Crossref: 10] [Cited by in F6Publishing: 4] [Article Influence: 3.3] [Reference Citation Analysis]
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10 Wu M, Hu J, Gu X, Wang Q, Wei R, Wang J, Li Z, Liu R, Ge Q, Yu H. Myofibrillar protein composite gels: effect of esterified potato starch, lard and peanut oil on the gel properties. J Sci Food Agric 2021. [PMID: 34709652 DOI: 10.1002/jsfa.11613] [Reference Citation Analysis]
11 Li K, Liu JY, Fu L, Zhao YY, Zhu H, Zhang YY, Zhang H, Bai YH. Effect of bamboo shoot dietary fiber on gel properties, microstructure and water distribution of pork meat batters. Asian-Australas J Anim Sci 2020;33:1180-90. [PMID: 31480140 DOI: 10.5713/ajas.19.0215] [Cited by in Crossref: 1] [Article Influence: 0.3] [Reference Citation Analysis]
12 Schnettler B, Ares G, Sepúlveda N, Bravo S, Villalobos B, Hueche C, Adasme-berríos C. How do consumers perceive reformulated foods after the implementation of nutritional warnings? Case study with frankfurters in Chile. Food Quality and Preference 2019;74:179-88. [DOI: 10.1016/j.foodqual.2019.01.021] [Cited by in Crossref: 10] [Cited by in F6Publishing: 5] [Article Influence: 3.3] [Reference Citation Analysis]
13 Li X, Li J, Kuang Y, Guo S, Mo L, Ni Y. Stabilization of Pickering emulsions with cellulose nanofibers derived from oil palm fruit bunch. Cellulose 2020;27:839-51. [DOI: 10.1007/s10570-019-02803-4] [Cited by in Crossref: 8] [Cited by in F6Publishing: 4] [Article Influence: 2.7] [Reference Citation Analysis]
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15 Magri A, Petriccione M, Cerqueira MA, Gutiérrez TJ. Self-assembled lipids for food applications: A review. Adv Colloid Interface Sci 2020;285:102279. [PMID: 33070103 DOI: 10.1016/j.cis.2020.102279] [Cited by in Crossref: 5] [Cited by in F6Publishing: 3] [Article Influence: 2.5] [Reference Citation Analysis]
16 Karim M, Fathi M, Soleimanian-zad S. Nanoencapsulation of cinnamic aldehyde using zein nanofibers by novel needle-less electrospinning: Production, characterization and their application to reduce nitrite in sausages. Journal of Food Engineering 2021;288:110140. [DOI: 10.1016/j.jfoodeng.2020.110140] [Cited by in Crossref: 11] [Cited by in F6Publishing: 6] [Article Influence: 11.0] [Reference Citation Analysis]
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18 Rivas MÁ, Casquete R, Martín A, Córdoba MG, Aranda E, Benito MJ. Strategies to Increase the Biological and Biotechnological Value of Polysaccharides from Agricultural Waste for Application in Healthy Nutrition. Int J Environ Res Public Health 2021;18:5937. [PMID: 34205897 DOI: 10.3390/ijerph18115937] [Cited by in Crossref: 1] [Article Influence: 1.0] [Reference Citation Analysis]
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