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For: Khanal BKS, Bhandari B, Prakash S, Bansal N. Effect of Sodium Alginate Addition on Physical Properties of Rennet Milk Gels. FOOD BIOPHYS 2017. [DOI: 10.1007/s11483-017-9470-y] [Citation(s) in RCA: 10] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]

For:	Khanal BKS, Bhandari B, Prakash S, Bansal N. Effect of Sodium Alginate Addition on Physical Properties of Rennet Milk Gels. FOOD BIOPHYS 2017. [DOI: 10.1007/s11483-017-9470-y] [Citation(s) in RCA: 10] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]

Number

Cited by Other Article(s)

Investigation of the formation mechanism and β-carotene encapsulation stability of emulsion gels based on egg yolk granules and sodium alginate. Food Chem 2023;400:134032. [DOI: 10.1016/j.foodchem.2022.134032] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/26/2022] [Revised: 08/06/2022] [Accepted: 08/23/2022] [Indexed: 11/20/2022]

Ouyang H, Kilcawley KN, Miao S, Fenelon MA, Kelly AL, Sheehan JJ. Effect of konjac glucomannan and soy soluble polysaccharides on the rheological, microstructural and syneretic properties of rennet gels. Lebensm Wiss Technol 2022. [DOI: 10.1016/j.lwt.2022.113905] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/25/2022]

Effect of sodium alginate on physical-chemical, protein conformation and sensory of low-fat frankfurters. Meat Sci 2020;162:108043. [DOI: 10.1016/j.meatsci.2019.108043] [Citation(s) in RCA: 18] [Impact Index Per Article: 4.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/02/2019] [Revised: 12/27/2019] [Accepted: 12/27/2019] [Indexed: 01/01/2023]

Simulated oral processing, in vitro digestibility and sensory perception of low fat Cheddar cheese containing sodium alginate. J FOOD ENG 2020. [DOI: 10.1016/j.jfoodeng.2019.109749] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/18/2022]

Khanal BKS, Bhandari B, Prakash S, Liu D, Zhou P, Bansal N. Modifying textural and microstructural properties of low fat Cheddar cheese using sodium alginate. Food Hydrocoll 2018. [DOI: 10.1016/j.foodhyd.2018.03.015] [Citation(s) in RCA: 45] [Impact Index Per Article: 7.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/29/2022]

Li J, Wu Y, Ma Y, Lu N, Regenstein JM, Zhou P. Effects of addition of hydrocolloids on the textural and structural properties of high-protein intermediate moisture food model systems containing sodium caseinate. Food Funct 2017;8:2897-2904. [DOI: 10.1039/c7fo00570a] [Citation(s) in RCA: 13] [Impact Index Per Article: 1.9] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]