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Cited by in F6Publishing
For: Gao Y, Wu X, McClements DJ, Cheng C, Xie Y, Liang R, Liu J, Zou L, Liu W. Encapsulation of bitter peptides in water-in-oil high internal phase emulsions reduces their bitterness and improves gastrointestinal stability. Food Chem 2022;386:132787. [PMID: 35344718 DOI: 10.1016/j.foodchem.2022.132787] [Cited by in Crossref: 5] [Cited by in F6Publishing: 6] [Article Influence: 5.0] [Reference Citation Analysis]
Number Citing Articles
1 Gao Y, Li X, Xie Y, Huang X, Cheng C, Julian Mcclements D, Zhang L, Chen X, Zou L, Wei L. Encapsulation of bitter peptides in diphasic gel double emulsions: bitterness masking, sustained release and digestion stability. Food Research International 2022. [DOI: 10.1016/j.foodres.2022.112205] [Reference Citation Analysis]
2 Liu B, Li N, Chen F, Zhang J, Sun X, Xu L, Fang F. Review on the release mechanism and debittering technology of bitter peptides from protein hydrolysates. Comp Rev Food Sci Food Safe 2022. [DOI: 10.1111/1541-4337.13050] [Reference Citation Analysis]
3 Jie Y, Chen F. Progress in the Application of Food-Grade Emulsions. Foods 2022;11:2883. [PMID: 36141011 DOI: 10.3390/foods11182883] [Reference Citation Analysis]
4 Majura JJ, Cao W, Chen Z, Htwe KK, Li W, Du R, Zhang P, Zheng H, Gao J. The current research status and strategies employed to modify food-derived bioactive peptides. Front Nutr 2022;9. [DOI: 10.3389/fnut.2022.950823] [Reference Citation Analysis]
5 Chourasia R, Chiring Phukon L, Abedin MM, Padhi S, Singh SP, Rai AK. Bioactive peptides in fermented foods and their application: a critical review. Syst Microbiol and Biomanuf 2022. [DOI: 10.1007/s43393-022-00125-4] [Reference Citation Analysis]
6 Du X, Huang X, Wang L, Mo L, Jing H, Bai X, Wang H. Nanosized niosomes as effective delivery device to improve the stability and bioaccessibility of goat milk whey protein peptide. Food Research International 2022. [DOI: 10.1016/j.foodres.2022.111729] [Reference Citation Analysis]