BPG is committed to discovery and dissemination of knowledge
Cited by in F6Publishing
For: Wu X, Xu N, Cheng C, Mcclements DJ, Chen X, Zou L, Liu W. Encapsulation of hydrophobic capsaicin within the aqueous phase of water-in-oil high internal phase emulsions: Controlled release, reduced irritation, and enhanced bioaccessibility. Food Hydrocolloids 2022;123:107184. [DOI: 10.1016/j.foodhyd.2021.107184] [Cited by in Crossref: 12] [Cited by in F6Publishing: 12] [Article Influence: 12.0] [Reference Citation Analysis]
Number Citing Articles
1 Liao L, Julian Mcclements D, Chen X, Zhu Y, Liu Y, Liang R, Zou L, Liu W. Dietary proteins as excipient ingredients for improving the solubility, stability, and bioaccessibility of quercetin: Role of intermolecular interactions. Food Research International 2022;161:111806. [DOI: 10.1016/j.foodres.2022.111806] [Reference Citation Analysis]
2 Yang M, Liu J, Guo J, Yang X, Liu C, Zhang M, Li Y, Zhang H, Zhang T, Du Z. Tailoring the physicochemical stability and delivery properties of emulsions stabilized by egg white microgel particles via glycation: Role of interfacial particle network and digestive metabolites. Food Hydrocolloids 2022;131:107833. [DOI: 10.1016/j.foodhyd.2022.107833] [Reference Citation Analysis]
3 Iqbal S, Zhang P, Wu P, Yin Q, Hidayat K, Chen XD. Modulation of viscosity, microstructure and lipolysis of W/O emulsions by cellulose ethers during in vitro digestion in the dynamic and semi-dynamic gastrointestinal models. Food Hydrocolloids 2022;128:107584. [DOI: 10.1016/j.foodhyd.2022.107584] [Reference Citation Analysis]
4 Razzak MA, Cho S. Molecular characterization of capsaicin binding interactions with ovalbumin and casein. Food Hydrocolloids 2022;133:107991. [DOI: 10.1016/j.foodhyd.2022.107991] [Reference Citation Analysis]
5 Talebian S, Schofield T, Valtchev P, Schindeler A, Kavanagh JM, Adil Q, Dehghani F. Biopolymer-Based Multilayer Microparticles for Probiotic Delivery to Colon. Adv Healthc Mater 2022;11:e2102487. [PMID: 35189037 DOI: 10.1002/adhm.202102487] [Reference Citation Analysis]
6 Yuan Y, Liu Y, He Y, Zhang B, Zhao L, Tian S, Wang Q, Chen S, Li Z, Liang S, Hou G, Liu B, Li Y. Intestinal-targeted nanotubes-in-microgels composite carriers for capsaicin delivery and their effect for alleviation of Salmonella induced enteritis. Biomaterials 2022. [DOI: 10.1016/j.biomaterials.2022.121613] [Cited by in Crossref: 3] [Cited by in F6Publishing: 1] [Article Influence: 3.0] [Reference Citation Analysis]
7 Kuroiwa T, Higuchi Y. One-Step Encapsulation of Capsaicin into Chitosan-Oleic Acid Complex Particles: Evaluation of Encapsulation Ability and Stability. Polymers (Basel) 2022;14:2163. [PMID: 35683834 DOI: 10.3390/polym14112163] [Cited by in Crossref: 1] [Cited by in F6Publishing: 1] [Article Influence: 1.0] [Reference Citation Analysis]
8 Wang Y, Li B, Zhu L, Wang P, Xu F, Zhang Y. Octenyl Succinic Acid Starch-Stabilized Vanilla Essential Oil Pickering Emulsion: Preparation, Characterization, Antioxidant Activity, and Storage Stability. Foods 2022;11:987. [DOI: 10.3390/foods11070987] [Cited by in Crossref: 1] [Cited by in F6Publishing: 1] [Article Influence: 1.0] [Reference Citation Analysis]
9 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: 4] [Cited by in F6Publishing: 1] [Article Influence: 4.0] [Reference Citation Analysis]
10 Abuhassira-cohen Y, Livney YD. Enhancing bioavailability of encapsulated hydrophobic nutraceuticals: Insights from in-vitro, in-vivo and clinical studies. Current Opinion in Food Science 2022. [DOI: 10.1016/j.cofs.2022.100832] [Cited by in Crossref: 1] [Cited by in F6Publishing: 1] [Article Influence: 1.0] [Reference Citation Analysis]
11 Fang X, Duan R. Highly Sensitive Capsaicin Electrochemical Sensor Based on Bimetallic Metal-Organic Framework Nanocage. Front Chem 2022;10:822619. [DOI: 10.3389/fchem.2022.822619] [Cited by in Crossref: 1] [Article Influence: 1.0] [Reference Citation Analysis]
12 Rezazadeh A, Hamishehkar H, Ehsani A, Ghasempour Z, Moghaddas Kia E. Applications of capsaicin in food industry: functionality, utilization and stabilization. Crit Rev Food Sci Nutr 2021;:1-17. [PMID: 34751073 DOI: 10.1080/10408398.2021.1997904] [Cited by in F6Publishing: 4] [Reference Citation Analysis]