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For: 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: 7] [Article Influence: 7.0] [Reference Citation Analysis]
Number Citing Articles
1 Chen Y, Sun Y, Ding Y, Ding Y, Liu S, Zhou X, Wu H, Xiao J, Lu B. Recent progress in fish oil-based emulsions by various food-grade stabilizers: Fabrication strategy, interfacial stability mechanism and potential application. Crit Rev Food Sci Nutr 2022;:1-24. [PMID: 36062818 DOI: 10.1080/10408398.2022.2118658] [Reference Citation Analysis]
2 Li Z, Anankanbil S, Li L, Lyu J, Nadzieja M, Guo Z. Alkylsuccinylated oxidized cellulose-based amphiphiles as a novel multi-purpose ingredient for stabilizing O/W emulsions. Food Hydrocolloids 2022. [DOI: 10.1016/j.foodhyd.2022.108014] [Reference Citation Analysis]
3 Wang Z, Zhou D, Liu D, Zhu B. Food-grade encapsulated polyphenols: recent advances as novel additives in foodstuffs. Crit Rev Food Sci Nutr 2022;:1-16. [PMID: 35776082 DOI: 10.1080/10408398.2022.2094338] [Reference Citation Analysis]
4 Mei L, Ji Q, Jin Z, Guo T, Yu K, Ding W, Liu C, Wu Y, Zhang N. Nano-microencapsulation of tea seed oil via modified complex coacervation with propolis and phosphatidylcholine for improving antioxidant activity. LWT 2022;163:113550. [DOI: 10.1016/j.lwt.2022.113550] [Reference Citation Analysis]
5 Liu K, Chen Y, Pan L, Li Q, Luo J, Zha X. Co-encapsulation systems for delivery of bioactive ingredients. Food Research International 2022;155:111073. [DOI: 10.1016/j.foodres.2022.111073] [Cited by in Crossref: 2] [Cited by in F6Publishing: 2] [Article Influence: 2.0] [Reference Citation Analysis]