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Cited by in F6Publishing
For: Huang J, Liu Z, Rui X, L'Hocine L, Zhang Q, Li W, Dong M. Assessment of the effect of lactic acid fermentation on the gastroduodenal digestibility and immunoglobulin E binding capacity of soy proteins via an in vitro dynamic gastrointestinal digestion model. Food Funct 2020;11:10467-79. [PMID: 33245084 DOI: 10.1039/d0fo02023k] [Cited by in Crossref: 3] [Cited by in F6Publishing: 6] [Article Influence: 1.0] [Reference Citation Analysis]
Number Citing Articles
1 Liu Y, Zhu S, Li Y, Sun F, Huang D, Chen X. Alternations in the multilevel structures of chickpea protein during fermentation and their relationship with digestibility. Food Res Int 2023;165:112453. [PMID: 36869472 DOI: 10.1016/j.foodres.2022.112453] [Reference Citation Analysis]
2 Li B, Kwok LY, Wang D, Li L, Guo S, Chen Y. Integrating metabolomics, bionics, and culturomics to study probiotics-driven drug metabolism. Front Pharmacol 2023;14:1047863. [PMID: 36778014 DOI: 10.3389/fphar.2023.1047863] [Reference Citation Analysis]
3 Liu Z, Fu Y, Liu Y, Chen X, Jiang M, Rui X. Lactic acid bacteria fermented soy β-conglycinin: Assessment of structural conformational feature and immunoglobulin E reactivity. LWT 2022. [DOI: 10.1016/j.lwt.2022.114246] [Reference Citation Analysis]
4 Wang Y, Fu Y, Azarpazhooh E, Li W, Liu Q, Rui X. Assessment of In Vitro Digestive Behavior of Lactic-Acid-Bacteria Fermented Soy Proteins: A Study Comparing Colloidal Solutions and Curds. Molecules 2022;27:7652. [DOI: 10.3390/molecules27217652] [Reference Citation Analysis]
5 Jia W, Zhu J, Wang X, Peng J, Shi L. Covalent or non-covalent binding of polyphenols, polysaccharides, metal ions and nanoparticles to beta-lactoglobulin and advanced processing techniques: Reduce allergenicity and regulate digestion of beta-lactoglobulin. Trends in Food Science & Technology 2022. [DOI: 10.1016/j.tifs.2022.11.012] [Reference Citation Analysis]
6 Xiao L, Yang Y, Han S, Rui X, Ma K, Zhang C, Wang G, Li W. Effects of genes required for exopolysaccharides biosynthesis in Lacticaseibacillus paracasei S-NB on cell surface characteristics and probiotic properties. International Journal of Biological Macromolecules 2022. [DOI: 10.1016/j.ijbiomac.2022.10.124] [Reference Citation Analysis]
7 Sun N, Liu Y, Liu K, Wang S, Liu Q, Lin S. Gastrointestinal fate of food allergens and its relationship with allergenicity. Compr Rev Food Sci Food Saf 2022. [PMID: 35751399 DOI: 10.1111/1541-4337.12989] [Cited by in Crossref: 1] [Cited by in F6Publishing: 4] [Article Influence: 1.0] [Reference Citation Analysis]
8 Liu Z, Wang Y, Liu Y, Zhang Q, Li W, Dong M, Rui X. The Conformational Structural Change of Soy Glycinin via Lactic Acid Bacteria Fermentation Reduced Immunoglobulin E Reactivity. Foods 2021;10:2969. [PMID: 34945520 DOI: 10.3390/foods10122969] [Cited by in Crossref: 1] [Cited by in F6Publishing: 1] [Article Influence: 0.5] [Reference Citation Analysis]