Reference Citation Analysis: Find an Article, Find a Category, Find a Journal, Find a Scholar

For:	Onwulata C, Tunick M, Mukhopadhyay S. Flow Behavior of Mixed-Protein Incipient Gels. International Journal of Food Properties 2014. [DOI: 10.1080/10942912.2012.709208] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/26/2022]

Number	Cited by Other Article(s)
1	How pea fractions with different protein composition and purity can substitute WPI in heat-set gels. Food Hydrocoll 2021. [DOI: 10.1016/j.foodhyd.2021.106891] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/19/2022] Abstract Collapse Key Words Collapse MESH Headings Collapse Grants Collapse Affiliation(s) Collapse
2	Kornet R, Shek C, Venema P, Jan van der Goot A, Meinders M, van der Linden E. Substitution of whey protein by pea protein is facilitated by specific fractionation routes. Food Hydrocoll 2021. [DOI: 10.1016/j.foodhyd.2021.106691] [Citation(s) in RCA: 16] [Impact Index Per Article: 5.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/12/2023] Abstract Collapse Key Words Collapse MESH Headings Collapse Grants Collapse Affiliation(s) Collapse
3	McCann TH, Guyon L, Fischer P, Day L. Rheological properties and microstructure of soy-whey protein. Food Hydrocoll 2018. [DOI: 10.1016/j.foodhyd.2018.04.023] [Citation(s) in RCA: 27] [Impact Index Per Article: 4.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/01/2023] Abstract Collapse Key Words Collapse MESH Headings Collapse Grants Collapse Affiliation(s) Collapse