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For: Hernández-barrueta T, Martínez-bustos F, Castaño-tostado E, Lee Y, Miller MJ, Amaya-llano SL. Encapsulation of probiotics in whey protein isolate and modified huauzontle's starch: An approach to avoid fermentation and stabilize polyphenol compounds in a ready-to-drink probiotic green tea. LWT 2020;124:109131. [DOI: 10.1016/j.lwt.2020.109131] [Cited by in Crossref: 8] [Cited by in F6Publishing: 9] [Article Influence: 4.0] [Reference Citation Analysis]
Number Citing Articles
1 Xie S, Qu P, Luo S, Wang C. Potential uses of milk proteins as encapsulation walls for bioactive compounds: A review. J Dairy Sci 2022:S0022-0302(22)00468-4. [PMID: 36028346 DOI: 10.3168/jds.2021-21127] [Reference Citation Analysis]
2 Shi M, Lu Y, Wu J, Zheng Z, Lv C, Ye J, Qin S, Zeng C. Beneficial Effects of Theaflavins on Metabolic Syndrome: From Molecular Evidence to Gut Microbiome. IJMS 2022;23:7595. [DOI: 10.3390/ijms23147595] [Reference Citation Analysis]
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5 Guo Y, Qiao D, Zhao S, Zhang B, Xie F. Starch-based materials encapsulating food ingredients: Recent advances in fabrication methods and applications. Carbohydr Polym 2021;270:118358. [PMID: 34364603 DOI: 10.1016/j.carbpol.2021.118358] [Cited by in F6Publishing: 10] [Reference Citation Analysis]
6 Barajas-álvarez P, González-ávila M, Espinosa-andrews H. Recent Advances in Probiotic Encapsulation to Improve Viability under Storage and Gastrointestinal Conditions and Their Impact on Functional Food Formulation. Food Reviews International. [DOI: 10.1080/87559129.2021.1928691] [Cited by in Crossref: 2] [Cited by in F6Publishing: 4] [Article Influence: 2.0] [Reference Citation Analysis]
7 Chean SX, Hoh PY, How YH, Nyam KL, Pui LP. Microencapsulation of Lactiplantibacillus plantarum with inulin and evaluation of survival in simulated gastrointestinal conditions and roselle juice. Braz J Food Technol 2021;24:e2020224. [DOI: 10.1590/1981-6723.22420] [Cited by in Crossref: 2] [Cited by in F6Publishing: 3] [Article Influence: 2.0] [Reference Citation Analysis]
8 Lan T, Dong Y, Zheng M, Jiang L, Zhang Y, Sui X. Complexation between soy peptides and epigallocatechin-3-gallate (EGCG): Formation mechanism and morphological characterization. LWT 2020;134:109990. [DOI: 10.1016/j.lwt.2020.109990] [Cited by in Crossref: 4] [Cited by in F6Publishing: 11] [Article Influence: 2.0] [Reference Citation Analysis]
9 Rodrigues F, Cedran M, Bicas J, Sato H. Encapsulated probiotic cells: Relevant techniques, natural sources as encapsulating materials and food applications – A narrative review. Food Research International 2020;137:109682. [DOI: 10.1016/j.foodres.2020.109682] [Cited by in Crossref: 18] [Cited by in F6Publishing: 44] [Article Influence: 9.0] [Reference Citation Analysis]