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Cited by in F6Publishing
For: 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: 4] [Cited by in F6Publishing: 4] [Article Influence: 4.0] [Reference Citation Analysis]
Number Citing Articles
1 Qiu C, Wang C, Li X, Sang S, Mcclements DJ, Chen L, Long J, Jiao A, Wang J, Jin Z. Preparation of high internal phase Pickering emulsion gels stabilized by glycyrrhizic acid-zein composite nanoparticles: Gelation mechanism and 3D printing performance. Food Hydrocolloids 2023;135:108128. [DOI: 10.1016/j.foodhyd.2022.108128] [Reference Citation Analysis]
2 Srivastava N, Choudhury AR. Microbial Polysaccharide-Based Nanoformulations for Nutraceutical Delivery. ACS Omega 2022. [DOI: 10.1021/acsomega.2c06003] [Reference Citation Analysis]
3 Liao W, Gharsallaoui A, Dumas E, Elaissari A. Understanding of the key factors influencing the properties of emulsions stabilized by sodium caseinate. Comp Rev Food Sci Food Safe 2022. [DOI: 10.1111/1541-4337.13062] [Reference Citation Analysis]
4 Meng Y, Qiu C, Li X, McClements DJ, Sang S, Jiao A, Jin Z. Polysaccharide-based nano-delivery systems for encapsulation, delivery, and pH-responsive release of bioactive ingredients. Crit Rev Food Sci Nutr 2022;:1-15. [PMID: 35930011 DOI: 10.1080/10408398.2022.2105800] [Cited by in Crossref: 1] [Article Influence: 1.0] [Reference Citation Analysis]