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

For: Ahmad R, Samuelsen TA, Garvik AB, Oterhals Å. Effect of amino acid, pH and mineral salts on glass transition and flow behaviour of soy protein concentrate. Int J Food Sci Technol 2018. [DOI: 10.1111/ijfs.13720] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/18/2022]

For:	Ahmad R, Samuelsen TA, Garvik AB, Oterhals Å. Effect of amino acid, pH and mineral salts on glass transition and flow behaviour of soy protein concentrate. Int J Food Sci Technol 2018. [DOI: 10.1111/ijfs.13720] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.7] [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	Preparation and characterization of the protein edible film extracted from the migratory locust (Locusta migratoria). Food Packag Shelf Life 2022. [DOI: 10.1016/j.fpsl.2022.100899] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/17/2022] Abstract Collapse Key Words Collapse MESH Headings Collapse Grants Collapse Affiliation(s) Collapse
2	van der Sman R, van den Hoek I, Renzetti S. Sugar replacement with zwitterionic plasticizers like amino acids. Food Hydrocoll 2020. [DOI: 10.1016/j.foodhyd.2020.106113] [Citation(s) in RCA: 10] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/18/2022] Abstract Collapse Key Words Collapse MESH Headings Collapse Grants Collapse Affiliation(s) Collapse
3	Renzetti S, van den Hoek IA, van der Sman RG. Amino acids, polyols and soluble fibres as sugar replacers in bakery applications: Egg white proteins denaturation controlled by hydrogen bond density of solutions. Food Hydrocoll 2020. [DOI: 10.1016/j.foodhyd.2020.106034] [Citation(s) in RCA: 14] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/16/2022] Abstract Collapse Key Words Collapse MESH Headings Collapse Grants Collapse Affiliation(s) Collapse
4	Oterhals Å, Ahmad R, Samuelsen TA. A novel approach to determine optimal protein texturization conditions - A critical moisture level with increased effect of temperature on viscosity reduction in the rubbery state. J FOOD ENG 2019. [DOI: 10.1016/j.jfoodeng.2019.05.022] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/26/2022] Abstract Collapse Key Words Collapse MESH Headings Collapse Grants Collapse Affiliation(s) Collapse
5	Ahmad R, Oterhals Å, Xue Y, Skodvin T, Samuelsen TA. Impact of fish protein concentrate on apparent viscosity and physical properties of soy protein concentrate subjected to thermomechanical treatment. J FOOD ENG 2019. [DOI: 10.1016/j.jfoodeng.2019.04.014] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022] Abstract Collapse Key Words Collapse MESH Headings Collapse Grants Collapse Affiliation(s) Collapse