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For: Li J, Xu L, Su Y, Chang C, Yang Y, Gu L. Flocculation behavior and gel properties of egg yolk/κ-carrageenan composite aqueous and emulsion systems: Effect of NaCl. Food Res Int 2020;132:108990. [PMID: 32331693 DOI: 10.1016/j.foodres.2020.108990] [Cited by in Crossref: 8] [Cited by in F6Publishing: 4] [Article Influence: 4.0] [Reference Citation Analysis]
Number Citing Articles
1 Fontes-Candia C, Martínez JC, López-Rubio A, Salvia-Trujillo L, Martín-Belloso O, Martínez-Sanz M. Emulsion gels and oil-filled aerogels as curcumin carriers: Nanostructural characterization of gastrointestinal digestion products. Food Chem 2022;387:132877. [PMID: 35397271 DOI: 10.1016/j.foodchem.2022.132877] [Reference Citation Analysis]
2 Zhang R, Deng J, Li X, Shang W, Ning Z. Research Note: Comparison of the texture, structure, and composition of eggs from local Chinese chickens and a highly selected line of egg-type chickens and analysis of the effects of lipids on texture. Poultry Science 2022. [DOI: 10.1016/j.psj.2022.101934] [Reference Citation Analysis]
3 Zhang X, Chen X, Gong Y, Li Z, Guo Y, Yu D, Pan M. Emulsion gels stabilized by soybean protein isolate and pectin: Effects of high intensity ultrasound on the gel properties, stability and β-carotene digestive characteristics. Ultrason Sonochem 2021;79:105756. [PMID: 34562736 DOI: 10.1016/j.ultsonch.2021.105756] [Cited by in Crossref: 2] [Article Influence: 2.0] [Reference Citation Analysis]
4 Fontes-Candia C, Lopez-Sanchez P, Ström A, Martínez JC, Salvador A, Sanz T, Trefna HD, López-Rubio A, Martínez-Sanz M. Maximizing the oil content in polysaccharide-based emulsion gels for the development of tissue mimicking phantoms. Carbohydr Polym 2021;256:117496. [PMID: 33483023 DOI: 10.1016/j.carbpol.2020.117496] [Cited by in Crossref: 1] [Cited by in F6Publishing: 1] [Article Influence: 1.0] [Reference Citation Analysis]
5 Sun Y, Wang Q, Jin H, Li Z, Sheng L. Impact of ozone-induced oxidation on the textural, moisture, micro-rheology and structural properties of egg yolk gels. Food Chem 2021;361:130075. [PMID: 34077880 DOI: 10.1016/j.foodchem.2021.130075] [Cited by in Crossref: 1] [Cited by in F6Publishing: 1] [Article Influence: 1.0] [Reference Citation Analysis]
6 Geng M, Wang Z, Qin L, Taha A, Du L, Xu X, Pan S, Hu H. Effect of ultrasound and coagulant types on properties of β-carotene bulk emulsion gels stabilized by soy protein. Food Hydrocolloids 2022;123:107146. [DOI: 10.1016/j.foodhyd.2021.107146] [Cited by in Crossref: 2] [Cited by in F6Publishing: 1] [Article Influence: 2.0] [Reference Citation Analysis]
7 Liu WJ, Li XL, Li SG, Xu BC, Zhang B. Emulsifying and emulsion stabilizing properties of hydrolysates of high-density lipoprotein from egg yolk. Food Chem 2022;369:130891. [PMID: 34507089 DOI: 10.1016/j.foodchem.2021.130891] [Reference Citation Analysis]
8 Zhi Z, Liu R, Wang W, Dewettinck K, Van Bockstaele F. Recent progress in oil-in-water-in-oil (O/W/O) double emulsions. Crit Rev Food Sci Nutr 2022;:1-12. [PMID: 35081829 DOI: 10.1080/10408398.2022.2029346] [Reference Citation Analysis]
9 Yang J, Wan L, Duan X, Wang H, Yang Z, Liu F, Xu X, Pan S. Potential low-calorie model that inhibits free fatty acid release and helps curcumin deliver in vitro: Ca2+-induced emulsion gels from low methyl-esterified pectin with the presence of erythritol. International Journal of Biological Macromolecules 2022;200:449-57. [DOI: 10.1016/j.ijbiomac.2022.01.069] [Reference Citation Analysis]
10 Cao C, Li X, Yin Y, Kong B, Sun F, Liu Q. Effects of Sodium Chloride on the Physical and Oxidative Stability of Filled Hydrogel Particles Fabricated with Phase Separation Behavior. Foods 2021;10:1027. [PMID: 34065098 DOI: 10.3390/foods10051027] [Cited by in F6Publishing: 1] [Reference Citation Analysis]