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For: Ma X, Chatterton DE. Strategies to improve the physical stability of sodium caseinate stabilized emulsions: A literature review. Food Hydrocolloids 2021;119:106853. [DOI: 10.1016/j.foodhyd.2021.106853] [Cited by in Crossref: 5] [Cited by in F6Publishing: 10] [Article Influence: 5.0] [Reference Citation Analysis]
Number Citing Articles
1 Huang X, Yan C, Lin M, He C, Xu Y, Huang Y, Zhou Z. The effects of conjugation of walnut protein isolate with polyphenols on protein solubility, antioxidant activity, and emulsifying properties. Food Research International 2022;161:111910. [DOI: 10.1016/j.foodres.2022.111910] [Reference Citation Analysis]
2 Jiang J, Ma C, Song X, Zeng J, Zhang L, Gong P. Spray drying co-encapsulation of lactic acid bacteria and lipids: A review. Trends in Food Science & Technology 2022;129:134-43. [DOI: 10.1016/j.tifs.2022.09.010] [Reference Citation Analysis]
3 Wang C, Li X, Sang S, Julian Mcclements D, Chen L, Long J, Jiao A, Wang J, Jin Z, Qiu C. Preparation, characterization and in vitro digestive behaviors of emulsions synergistically stabilized by γ-cyclodextrin/sodium caseinate/alginate. Food Research International 2022;160:111634. [DOI: 10.1016/j.foodres.2022.111634] [Cited by in Crossref: 2] [Cited by in F6Publishing: 1] [Article Influence: 2.0] [Reference Citation Analysis]
4 Qin A, Li X, Yang F, Yang J, Li H, Li H, Yu J. Extensively hydrolysed sodium caseinate. Part I: selection of enzymes, molecular mass distribution, and allergy site analysis by liquid chromatography-mass spectrometry. International Dairy Journal 2022. [DOI: 10.1016/j.idairyj.2022.105501] [Reference Citation Analysis]
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6 Zhang KM, Zhao HR. Perspectives in the stability of emulsion explosive. Adv Colloid Interface Sci 2022;307:102745. [PMID: 35872440 DOI: 10.1016/j.cis.2022.102745] [Reference Citation Analysis]
7 Daniloski D, McCarthy NA, Auldist MJ, Vasiljevic T. Properties of sodium caseinate as affected by the β-casein phenotypes. J Colloid Interface Sci 2022;626:939-50. [PMID: 35835044 DOI: 10.1016/j.jcis.2022.07.021] [Cited by in Crossref: 1] [Article Influence: 1.0] [Reference Citation Analysis]
8 Jiao Y, Zhao Y, Chang Y, Ma Z, Kobayashi I, Nakajima M, Neves MA. Enhancing the Formation and Stability of Oil-In-Water Emulsions Prepared by Microchannels Using Mixed Protein Emulsifiers. Front Nutr 2022;9:822053. [PMID: 35711552 DOI: 10.3389/fnut.2022.822053] [Reference Citation Analysis]
9 Sosa-Herrera MG, Martínez-Padilla LP, Delgado-Reyes VA, de Avila Ortega MLA, Cruz Martínez IP. Effect of agave fructans on xanthan rheology: Impact on sodium caseinate emulsion properties. J Food Sci 2022. [PMID: 35703496 DOI: 10.1111/1750-3841.16213] [Reference Citation Analysis]
10 Miele NA, Volpe S, Torrieri E, Cavella S. Improving physical properties of sodium caseinate based coating with the optimal formulation: Effect on strawberries’ respiration and transpiration rates. Journal of Food Engineering 2022. [DOI: 10.1016/j.jfoodeng.2022.111123] [Reference Citation Analysis]
11 Chen J, Cao C, Yuan D, Xia X, Liu Q, Kong B. Impact of different ionic strengths on protein-lipid co-oxidation in whey protein isolate-stabilized oil-in-water emulsions. Food Chem 2022;385:132700. [PMID: 35305436 DOI: 10.1016/j.foodchem.2022.132700] [Cited by in Crossref: 1] [Article Influence: 1.0] [Reference Citation Analysis]
12 Yin X, Dong H, Cheng H, Ji C, Liang L. Sodium caseinate particles with co-encapsulated resveratrol and epigallocatechin-3-gallate for inhibiting the oxidation of fish oil emulsions. Food Hydrocolloids 2022;124:107308. [DOI: 10.1016/j.foodhyd.2021.107308] [Cited by in Crossref: 7] [Cited by in F6Publishing: 5] [Article Influence: 7.0] [Reference Citation Analysis]
13 Khan MR, Volpe S, Valentino M, Miele NA, Cavella S, Torrieri E. Active Casein Coatings and Films for Perishable Foods: Structural Properties and Shelf-Life Extension. Coatings 2021;11:899. [DOI: 10.3390/coatings11080899] [Cited by in Crossref: 3] [Cited by in F6Publishing: 5] [Article Influence: 3.0] [Reference Citation Analysis]