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For: Lykopoulou V, Karageorgiou V, Vasiliadou C, Ritzoulis C. Local Dynamics During the Mixing of Saliva with a Model Colloidal Food. FOOD BIOPHYS 2017;12:433-8. [DOI: 10.1007/s11483-017-9499-y] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/18/2022]
Number Cited by Other Article(s)
1
Theocharidou A, Ahmad M, Petridis D, Vasiliadou C, Chen J, Ritzoulis C. Sensory perception of guar gum-induced thickening: Correlations with rheological analysis. Food Hydrocoll 2021. [DOI: 10.1016/j.foodhyd.2020.106246] [Citation(s) in RCA: 6] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/23/2022]
2
Interactions between mucin and okra gum during pH cycling. Food Hydrocoll 2019. [DOI: 10.1016/j.foodhyd.2019.03.050] [Citation(s) in RCA: 11] [Impact Index Per Article: 2.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/18/2022]
3
Yuan B, Ritzoulis C, Chen J. Extensional and shear rheology of okra hydrocolloid–saliva mixtures. Food Res Int 2018;106:204-212. [DOI: 10.1016/j.foodres.2017.12.051] [Citation(s) in RCA: 19] [Impact Index Per Article: 3.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/04/2017] [Revised: 12/14/2017] [Accepted: 12/16/2017] [Indexed: 11/29/2022]
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