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For: Khalesi H, Lu W, Nishinari K, Fang Y. New insights into food hydrogels with reinforced mechanical properties: A review on innovative strategies. Adv Colloid Interface Sci 2020;285:102278. [PMID: 33010577 DOI: 10.1016/j.cis.2020.102278] [Cited by in Crossref: 30] [Cited by in F6Publishing: 35] [Article Influence: 10.0] [Reference Citation Analysis]
Number Citing Articles
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13 Saroglu O, Karadag A, Cakmak ZHT, Karasu S. The formulation and microstructural, rheological, and textural characterization of salep-xanthan gum-based liposomal gels. Polym Bull 2022. [DOI: 10.1007/s00289-022-04546-y] [Reference Citation Analysis]
14 Okonkwo CE, Ofoedu CE, Hussain SZ, Adeyanju AA, Naseer B, Inyinbor AA, Olaniran AF, Kamal-eldin A. Application of Biogels for Bioactives Delivery: Recent Developments and Future Research Insights. Applied Food Research 2022. [DOI: 10.1016/j.afres.2022.100238] [Reference Citation Analysis]
15 Cortez-trejo M, Loarca-piña G, Figueroa-cárdenas J, Manríquez J, Mendoza S. Gel properties of acid-induced gels obtained at room temperature and based on common bean proteins and xanthan gum. Food Hydrocolloids 2022;132:107873. [DOI: 10.1016/j.foodhyd.2022.107873] [Cited by in Crossref: 2] [Cited by in F6Publishing: 2] [Article Influence: 2.0] [Reference Citation Analysis]
16 Alabi A, Aubry C, Zou L. Graphene Oxide-alginate Hydrogel for Drawing Water through an Osmotic Membrane. ACS Omega. [DOI: 10.1021/acsomega.2c03138] [Reference Citation Analysis]
17 Du H, Liu J, Pan B, Yang H, Liu G, Lu K. Fabrication of the low molecular weight peptide-based hydrogels and analysis of gelation behaviors. Food Hydrocolloids 2022;131:107751. [DOI: 10.1016/j.foodhyd.2022.107751] [Cited by in Crossref: 2] [Cited by in F6Publishing: 2] [Article Influence: 2.0] [Reference Citation Analysis]
18 Stoica F, Condurache NN, Aprodu I, Andronoiu DG, Enachi E, Stănciuc N, Bahrim GE, Croitoru C, Râpeanu G. Value-added salad dressing enriched with red onion skin anthocyanins entrapped in different biopolymers. Food Chemistry: X 2022;15:100374. [DOI: 10.1016/j.fochx.2022.100374] [Cited by in F6Publishing: 2] [Reference Citation Analysis]
19 He J, Khalesi H, Zhang Y, Zhao Y, Fang Y. Jerky-Inspired Fabrication of Anisotropic Hydrogels with Widely Tunable Mechanical Properties. Langmuir 2022. [PMID: 36045549 DOI: 10.1021/acs.langmuir.2c01445] [Reference Citation Analysis]
20 Zhao Y, Cui J, Qiu X, Yan Y, Zhang Z, Fang K, Yang Y, Zhang X, Huang J. Manufacturing and post-engineering strategies of hydrogel actuators and sensors: From materials to interfaces. Adv Colloid Interface Sci 2022;308:102749. [PMID: 36007285 DOI: 10.1016/j.cis.2022.102749] [Reference Citation Analysis]
21 Yang J, Sun J, Bai Y, Lv K, Wang Z, Xu C, Dai L, Wang R. Review of the application of environmentally responsive gels in drilling and oil recovery engineering: Synthetic materials, mechanism, and application prospect. Journal of Petroleum Science and Engineering 2022;215:110581. [DOI: 10.1016/j.petrol.2022.110581] [Reference Citation Analysis]
22 Kang J, Yun SI. Fmoc-phenylalanine as a building block for hybrid double network hydrogels with enhanced mechanical properties, self-recovery, and shape memory capability. Polymer 2022;255:125145. [DOI: 10.1016/j.polymer.2022.125145] [Reference Citation Analysis]
23 Xu X, Sui B, Liu X, Sun J. A bioinspired and high-strengthed hydrogel for regeneration of perforated temporomandibular joint disc: Construction and pleiotropic immunomodulatory effects. Bioactive Materials 2022. [DOI: 10.1016/j.bioactmat.2022.07.006] [Cited by in Crossref: 1] [Article Influence: 1.0] [Reference Citation Analysis]
24 Chen Y, Qiu N, Ma B, Hu G, Oh D, Fu X. Preparation and characterization of a novel antibacterial hydrogel based on thiolated ovalbumin/gelatin with silver ions. Innovative Food Science & Emerging Technologies 2022;78:103007. [DOI: 10.1016/j.ifset.2022.103007] [Cited by in Crossref: 4] [Cited by in F6Publishing: 5] [Article Influence: 4.0] [Reference Citation Analysis]
25 Luiza Koop B, Nascimento da Silva M, Diniz da Silva F, Thayres dos Santos Lima K, Santos Soares L, José de Andrade C, Ayala Valencia G, Rodrigues Monteiro A. Flavonoids, anthocyanins, betalains, curcumin, and carotenoids: Sources, classification and enhanced stabilization by encapsulation and adsorption. Food Research International 2022;153:110929. [DOI: 10.1016/j.foodres.2021.110929] [Cited by in Crossref: 10] [Cited by in F6Publishing: 11] [Article Influence: 10.0] [Reference Citation Analysis]
26 Mallakpour S, Tabesh F, Hussain CM. A new trend of using poly(vinyl alcohol) in 3D and 4D printing technologies: Process and applications. Adv Colloid Interface Sci 2022;301:102605. [PMID: 35144173 DOI: 10.1016/j.cis.2022.102605] [Cited by in Crossref: 4] [Cited by in F6Publishing: 4] [Article Influence: 4.0] [Reference Citation Analysis]
27 Demisli S, Chatzidaki MD, Xenakis A, Papadimitriou V. Recent progress on nano-carriers fabrication for food applications with special reference to olive oil-based systems. Current Opinion in Food Science 2022;43:146-54. [DOI: 10.1016/j.cofs.2021.11.012] [Cited by in Crossref: 1] [Cited by in F6Publishing: 1] [Article Influence: 1.0] [Reference Citation Analysis]
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29 Protte K, Schwarz O. Additive manufacturing with chitin - Investigating the feasibility of an enzyme-assisted material approach for more sustainability. Procedia CIRP 2022;107:149-154. [DOI: 10.1016/j.procir.2022.04.025] [Reference Citation Analysis]
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32 Chen Q, Li X, Huang C, Liu P, Zeng Q, Yang X, Yuan Y. Development and mechanical properties of soy protein isolate-chitin nanofibers complex gel: The role of high-pressure homogenization. LWT 2021;150:112090. [DOI: 10.1016/j.lwt.2021.112090] [Cited by in Crossref: 3] [Cited by in F6Publishing: 2] [Article Influence: 1.5] [Reference Citation Analysis]
33 Labus K, Radosinski L, Kotowski P. Functional Properties of Two-Component Hydrogel Systems Based on Gelatin and Polyvinyl Alcohol-Experimental Studies Supported by Computational Analysis. Int J Mol Sci 2021;22:9909. [PMID: 34576071 DOI: 10.3390/ijms22189909] [Cited by in Crossref: 2] [Cited by in F6Publishing: 2] [Article Influence: 1.0] [Reference Citation Analysis]
34 Li X, Fan L, Liu Y, Li J. New insights into food O/W emulsion gels: Strategies of reinforcing mechanical properties and outlook of being applied to food 3D printing. Crit Rev Food Sci Nutr 2021;:1-23. [PMID: 34407718 DOI: 10.1080/10408398.2021.1965953] [Reference Citation Analysis]
35 Gravelle AJ, Marangoni AG. The influence of network architecture on the large deformation and fracture behavior of emulsion-filled gelatin gels. Food Structure 2021;29:100193. [DOI: 10.1016/j.foostr.2021.100193] [Cited by in Crossref: 1] [Cited by in F6Publishing: 1] [Article Influence: 0.5] [Reference Citation Analysis]
36 Khalesi H, Lu W, Nishinari K, Fang Y. Fundamentals of composites containing fibrous materials and hydrogels: A review on design and development for food applications. Food Chem 2021;364:130329. [PMID: 34175614 DOI: 10.1016/j.foodchem.2021.130329] [Cited by in Crossref: 8] [Cited by in F6Publishing: 8] [Article Influence: 4.0] [Reference Citation Analysis]
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39 Khalesi H, Lu W, Fang Y. WITHDRAWN: Reinforcing the rheological and mechanical properties of WPI nanocomposite hydrogels with birefringence morphologies. International Journal of Biological Macromolecules 2020. [DOI: 10.1016/j.ijbiomac.2020.11.055] [Reference Citation Analysis]