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For: Bai L, Huan S, Rojas OJ, McClements DJ. Recent Innovations in Emulsion Science and Technology for Food Applications. J Agric Food Chem 2021;69:8944-63. [PMID: 33982568 DOI: 10.1021/acs.jafc.1c01877] [Cited by in Crossref: 1] [Cited by in F6Publishing: 14] [Article Influence: 1.0] [Reference Citation Analysis]
Number Citing Articles
1 Wu K, Shi Z, Liu C, Su C, Zhang S, Yi F. Preparation of Pickering emulsions based on soy protein isolate-tannic acid for protecting aroma compounds and their application in beverages. Food Chemistry 2022;390:133182. [DOI: 10.1016/j.foodchem.2022.133182] [Cited by in Crossref: 3] [Article Influence: 3.0] [Reference Citation Analysis]
2 Jie Y, Chen F. Progress in the Application of Food-Grade Emulsions. Foods 2022;11:2883. [PMID: 36141011 DOI: 10.3390/foods11182883] [Reference Citation Analysis]
3 Hufnagel T, Rädle M, Karbstein HP. Influence of Refractive Index Differences on the Signal Strength for Raman-Spectroscopic Measurements of Double Emulsion Droplets. Applied Sciences 2022;12:9056. [DOI: 10.3390/app12189056] [Reference Citation Analysis]
4 Guo S, Zhu Y, Xu W, Huan S, Li J, Song T, Bai L, Rojas OJ. Heteroaggregation effects on Pickering stabilization using oppositely charged cellulose nanocrystal and nanochitin. Carbohydrate Polymers 2022. [DOI: 10.1016/j.carbpol.2022.120154] [Reference Citation Analysis]
5 Niu H, Chen X, Luo T, Chen H, Fu X. The interfacial behavior and long-term stability of emulsions stabilized by gum arabic and sugar beet pectin. Carbohydrate Polymers 2022;291:119623. [DOI: 10.1016/j.carbpol.2022.119623] [Cited by in Crossref: 2] [Cited by in F6Publishing: 2] [Article Influence: 2.0] [Reference Citation Analysis]
6 Niu H, Hou K, Chen H, Fu X. A review of sugar beet pectin-stabilized emulsion: extraction, structure, interfacial self-assembly and emulsion stability. Crit Rev Food Sci Nutr 2022;:1-21. [PMID: 35950527 DOI: 10.1080/10408398.2022.2109586] [Reference Citation Analysis]
7 Liu T, Zhao Y, Wu N, Chen S, Xu M, Du H, Yao Y, Tu Y. Egg white protein-based delivery system for bioactive substances: a review. Crit Rev Food Sci Nutr 2022;:1-21. [PMID: 35930299 DOI: 10.1080/10408398.2022.2107612] [Reference Citation Analysis]
8 Theóphilo Galvão AMM, Vélez-erazo EM, Karatay GGB, de Figueiredo Furtado G, Vidotto DC, Tavares GM, Hubinger MD. High Internal Phase Emulsions Stabilized By The Lentil Protein Isolate (Lens Culinaris). Colloids and Surfaces A: Physicochemical and Engineering Aspects 2022. [DOI: 10.1016/j.colsurfa.2022.129993] [Reference Citation Analysis]
9 Wang D, Wang K, Zhao L, Liu X, Hu Z. Fabrication and application of pickering emulsion stabilized by high pressure homogenization modified longan shell nanofiber. Journal of Food Engineering 2022. [DOI: 10.1016/j.jfoodeng.2022.111264] [Reference Citation Analysis]
10 Jiang Y, Zang K, Sun J, Zeng XA, Li H, Brennan C, Huang M, Xu L. Preparation of modified Jiuzao glutelin isolate with carboxymethyl chitosan by ultrasound-stirring assisted Maillard reaction and its protective effect of loading resveratrol/quercetin in nano-emulsion. Ultrason Sonochem 2022;88:106094. [PMID: 35868209 DOI: 10.1016/j.ultsonch.2022.106094] [Cited by in Crossref: 1] [Cited by in F6Publishing: 1] [Article Influence: 1.0] [Reference Citation Analysis]
11 Zhang S, Feng X, Huang Y, Wang Y, Chen H, Yu Y, Ma L, Zhang Y, Dai H. Facile isolation of cellulose nanofibrils from agro-processing residues and its improved stabilization effect on gelatin emulsion. International Journal of Biological Macromolecules 2022. [DOI: 10.1016/j.ijbiomac.2022.07.005] [Cited by in Crossref: 2] [Cited by in F6Publishing: 1] [Article Influence: 2.0] [Reference Citation Analysis]
12 Guo S, Bai L, Li J, Bi R, Huan S, Rojas OJ. Depletion Effects and Stabilization of Pickering Emulsions Prepared from a Dual Nanocellulose System. ACS Sustainable Chem Eng . [DOI: 10.1021/acssuschemeng.2c01059] [Cited by in Crossref: 2] [Cited by in F6Publishing: 2] [Article Influence: 2.0] [Reference Citation Analysis]
13 Bai L, Liu L, Esquivel M, Tardy BL, Huan S, Niu X, Liu S, Yang G, Fan Y, Rojas OJ. Nanochitin: Chemistry, Structure, Assembly, and Applications. Chem Rev 2022. [PMID: 35653785 DOI: 10.1021/acs.chemrev.2c00125] [Cited by in Crossref: 7] [Cited by in F6Publishing: 4] [Article Influence: 7.0] [Reference Citation Analysis]
14 Xie H, Zhao W, Zhang X, Wang Z. Demulsification of Bacteria-Stabilized Pickering Emulsions Using Modified Silica Nanoparticles. ACS Appl Mater Interfaces 2022;14:24102-12. [PMID: 35603430 DOI: 10.1021/acsami.2c02526] [Reference Citation Analysis]
15 Zhu M, Huan S, Liu S, Li Z, He M, Yang G, Liu S, Mcclements DJ, Rojas OJ, Bai L. Recent development in food emulsion stabilized by plant-based cellulose nanoparticles. Current Opinion in Colloid & Interface Science 2021;56:101512. [DOI: 10.1016/j.cocis.2021.101512] [Cited by in Crossref: 1] [Cited by in F6Publishing: 7] [Article Influence: 1.0] [Reference Citation Analysis]
16 Wei F, Zheng M, Deng Q, Wan X, Xu J, Gong Y, Chen H, Huang F. Highlights of the Fifth International Symposium on Lipid Science and Health. J Agric Food Chem 2021;69:8891-4. [PMID: 34404215 DOI: 10.1021/acs.jafc.1c03310] [Reference Citation Analysis]