BPG is committed to discovery and dissemination of knowledge
Cited by in F6Publishing
For: Feng X, Dai H, Ma L, Yu Y, Tang M, Li Y, Hu W, Liu T, Zhang Y. Food-Grade Gelatin Nanoparticles: Preparation, Characterization, and Preliminary Application for Stabilizing Pickering Emulsions. Foods 2019;8:E479. [PMID: 31614580 DOI: 10.3390/foods8100479] [Cited by in Crossref: 20] [Cited by in F6Publishing: 11] [Article Influence: 6.7] [Reference Citation Analysis]
Number Citing Articles
1 Feng X, Dai H, Fu Y, Yu Y, Zhu H, Wang H, Chen H, Ma L, Zhang Y. Regulation mechanism of nanocellulose with different morphologies on the properties of low-oil gelatin emulsions: Interfacial adsorption or network formation? Food Hydrocolloids 2022;133:107960. [DOI: 10.1016/j.foodhyd.2022.107960] [Reference Citation Analysis]
2 Qi J, Yan H, Zhang W, Yao X, Cai Q, Xu K, Xu W, Xiong G. Thermal-assisted stirring as a new method for manufacturing o/w emulsions stabilized by gelatin-arginine complexes. Journal of Food Engineering 2022. [DOI: 10.1016/j.jfoodeng.2022.111261] [Reference Citation Analysis]
3 Schrade S, Ritschl L, Süss R, Schilling P, Seidenstuecker M. Gelatin Nanoparticles for Targeted Dual Drug Release out of Alginate-di-Aldehyde-Gelatin Gels. Gels 2022;8:365. [PMID: 35735709 DOI: 10.3390/gels8060365] [Reference Citation Analysis]
4 Mao L, Dai H, Du J, Feng X, Ma L, Zhu H, Chen H, Wang H, Zhang Y. Gelatin microgel-stabilized high internal phase emulsion for easy industrialization: Preparation, interfacial behavior and physical stability. Innovative Food Science & Emerging Technologies 2022;78:103011. [DOI: 10.1016/j.ifset.2022.103011] [Cited by in Crossref: 5] [Cited by in F6Publishing: 1] [Article Influence: 5.0] [Reference Citation Analysis]
5 Feng X, Dai H, Yu Y, Wei Y, Tan H, Tang M, Ma L, Zhang Y. Adjusting the interfacial property and emulsifying property of cellulose nanofibrils by ultrasonic treatment combined with gelatin addition. Food Hydrocolloids 2022. [DOI: 10.1016/j.foodhyd.2022.107905] [Reference Citation Analysis]
6 Klojdová I, Stathopoulos C. The Potential Application of Pickering Multiple Emulsions in Food. Foods 2022;11:1558. [DOI: 10.3390/foods11111558] [Cited by in Crossref: 5] [Cited by in F6Publishing: 3] [Article Influence: 5.0] [Reference Citation Analysis]
7 Wang J, Zhang L, Tan C, Ying R, Wang Y, Hayat K, Huang M. Pickering emulsions by regulating the molecular interactions between gelatin and catechin for improving the interfacial and antioxidant properties. Food Hydrocolloids 2022;126:107425. [DOI: 10.1016/j.foodhyd.2021.107425] [Cited by in Crossref: 1] [Article Influence: 1.0] [Reference Citation Analysis]
8 Feng X, Liu T, Ma L, Dai H, Fu Y, Yu Y, Zhu H, Wang H, Tan H, Zhang Y. A green extraction method for gelatin and its molecular mechanism. Food Hydrocolloids 2022;124:107344. [DOI: 10.1016/j.foodhyd.2021.107344] [Cited by in Crossref: 5] [Cited by in F6Publishing: 1] [Article Influence: 5.0] [Reference Citation Analysis]
9 Wang H, Hu L, Du J, Peng L, Ma L, Zhang Y. Development of rheologically stable high internal phase emulsions by gelatin/chitooligosaccharide mixtures and food application. Food Hydrocolloids 2021;121:107050. [DOI: 10.1016/j.foodhyd.2021.107050] [Cited by in Crossref: 3] [Article Influence: 3.0] [Reference Citation Analysis]
10 Feng X, Dai H, Ma L, Fu Y, Yu Y, Zhu H, Wang H, Sun Y, Tan H, Zhang Y. Effect of microwave extraction temperature on the chemical structure and oil-water interface properties of fish skin gelatin. Innovative Food Science & Emerging Technologies 2021;74:102835. [DOI: 10.1016/j.ifset.2021.102835] [Cited by in Crossref: 1] [Cited by in F6Publishing: 1] [Article Influence: 1.0] [Reference Citation Analysis]
11 Ribeiro E, Morell P, Nicoletti V, Quiles A, Hernando I. Protein- and polysaccharide-based particles used for Pickering emulsion stabilisation. Food Hydrocolloids 2021;119:106839. [DOI: 10.1016/j.foodhyd.2021.106839] [Cited by in Crossref: 10] [Cited by in F6Publishing: 5] [Article Influence: 10.0] [Reference Citation Analysis]
12 Shen R, Lin D, Liu Z, Zhai H, Yang X. Fabrication of Bacterial Cellulose Nanofibers/Soy Protein Isolate Colloidal Particles for the Stabilization of High Internal Phase Pickering Emulsions by Anti-solvent Precipitation and Their Application in the Delivery of Curcumin. Front Nutr 2021;8:734620. [PMID: 34557512 DOI: 10.3389/fnut.2021.734620] [Cited by in F6Publishing: 4] [Reference Citation Analysis]
13 Feng X, Dai H, Ma L, Fu Y, Yu Y, Zhu H, Wang H, Sun Y, Tan H, Zhang Y. Effect of freezing temperature on molecular structure and functional properties of gelatin extracted by microwave-freezing-thawing coupling method. LWT 2021;149:111894. [DOI: 10.1016/j.lwt.2021.111894] [Cited by in Crossref: 2] [Cited by in F6Publishing: 2] [Article Influence: 2.0] [Reference Citation Analysis]
14 Zhang T, Xu J, Chen J, Wang Z, Wang X, Zhong J. Protein nanoparticles for Pickering emulsions: A comprehensive review on their shapes, preparation methods, and modification methods. Trends in Food Science & Technology 2021;113:26-41. [DOI: 10.1016/j.tifs.2021.04.054] [Cited by in Crossref: 4] [Cited by in F6Publishing: 4] [Article Influence: 4.0] [Reference Citation Analysis]
15 Wu X, Li X, Yang L, Yuan L, Xu Z, Xu J, Ge L, Mu C, Li D. Stability Enhanced Pickering Emulsions Based on Gelatin and Dialdehyde Starch Nanoparticles as Simple Strategy for Structuring Liquid Oils. Food Bioprocess Technol 2021;14:1600-10. [DOI: 10.1007/s11947-021-02661-8] [Cited by in Crossref: 1] [Article Influence: 1.0] [Reference Citation Analysis]
16 Liu Y, Fu D, Bi A, Wang S, Li X, Xu X, Song L. Development of a High Internal Phase Emulsion of Antarctic Krill Oil Diluted by Soybean Oil Using Casein as a Co-Emulsifier. Foods 2021;10:917. [PMID: 33921961 DOI: 10.3390/foods10050917] [Reference Citation Analysis]
17 Tan C, McClements DJ. Application of Advanced Emulsion Technology in the Food Industry: A Review and Critical Evaluation. Foods 2021;10:812. [PMID: 33918596 DOI: 10.3390/foods10040812] [Cited by in Crossref: 2] [Cited by in F6Publishing: 2] [Article Influence: 2.0] [Reference Citation Analysis]
18 Du J, Dai H, Wang H, Yu Y, Zhu H, Fu Y, Ma L, Peng L, Li L, Wang Q, Zhang Y. Preparation of high thermal stability gelatin emulsion and its application in 3D printing. Food Hydrocolloids 2021;113:106536. [DOI: 10.1016/j.foodhyd.2020.106536] [Cited by in Crossref: 8] [Cited by in F6Publishing: 5] [Article Influence: 8.0] [Reference Citation Analysis]
19 Peng L, Wang H, Dai H, Fu Y, Ma L, Zhu H, Yu Y, Li L, Wang Q, Zhang Y. Preparation and characterization of gelatin films by transglutaminase cross-linking combined with ethanol precipitation or Hofmeister effect. Food Hydrocolloids 2021;113:106421. [DOI: 10.1016/j.foodhyd.2020.106421] [Cited by in Crossref: 15] [Cited by in F6Publishing: 9] [Article Influence: 15.0] [Reference Citation Analysis]
20 Feng X, Dai H, Ma L, Fu Y, Yu Y, Zhu H, Wang H, Sun Y, Tan H, Zhang Y. Effect of drying methods on the solubility and amphiphilicity of room temperature soluble gelatin extracted by microwave-rapid freezing-thawing coupling. Food Chem 2021;351:129226. [PMID: 33639430 DOI: 10.1016/j.foodchem.2021.129226] [Cited by in Crossref: 1] [Article Influence: 1.0] [Reference Citation Analysis]
21 Feng X, Dai H, Zhu J, Ma L, Yu Y, Zhu H, Wang H, Sun Y, Tan H, Zhang Y. Improved solubility and interface properties of pigskin gelatin by microwave irradiation. Int J Biol Macromol 2021;171:1-9. [PMID: 33412193 DOI: 10.1016/j.ijbiomac.2020.12.215] [Cited by in Crossref: 2] [Cited by in F6Publishing: 1] [Article Influence: 2.0] [Reference Citation Analysis]
22 Xia T, Xue C, Wei Z. Physicochemical characteristics, applications and research trends of edible Pickering emulsions. Trends in Food Science & Technology 2021;107:1-15. [DOI: 10.1016/j.tifs.2020.11.019] [Cited by in Crossref: 18] [Cited by in F6Publishing: 6] [Article Influence: 18.0] [Reference Citation Analysis]
23 Dai H, Li Y, Ma L, Yu Y, Zhu H, Wang H, Liu T, Feng X, Tang M, Hu W, Zhang Y. Fabrication of cross-linked β-lactoglobulin nanoparticles as effective stabilizers for Pickering high internal phase emulsions. Food Hydrocolloids 2020;109:106151. [DOI: 10.1016/j.foodhyd.2020.106151] [Cited by in Crossref: 9] [Cited by in F6Publishing: 7] [Article Influence: 4.5] [Reference Citation Analysis]
24 Feng X, Dai H, Ma L, Fu Y, Yu Y, Zhou H, Guo T, Zhu H, Wang H, Zhang Y. Properties of Pickering emulsion stabilized by food-grade gelatin nanoparticles: influence of the nanoparticles concentration. Colloids and Surfaces B: Biointerfaces 2020;196:111294. [DOI: 10.1016/j.colsurfb.2020.111294] [Cited by in Crossref: 15] [Cited by in F6Publishing: 7] [Article Influence: 7.5] [Reference Citation Analysis]
25 Zhang T, Xu J, Zhang Y, Wang X, Lorenzo JM, Zhong J. Gelatins as emulsifiers for oil-in-water emulsions: Extraction, chemical composition, molecular structure, and molecular modification. Trends in Food Science & Technology 2020;106:113-31. [DOI: 10.1016/j.tifs.2020.10.005] [Cited by in Crossref: 20] [Cited by in F6Publishing: 8] [Article Influence: 10.0] [Reference Citation Analysis]
26 Hussain A, Hasan A, Babadaei MMN, Bloukh SH, Edis Z, Rasti B, Sharifi M, Falahati M. Application of gelatin nanoconjugates as potential internal stimuli-responsive platforms for cancer drug delivery. Journal of Molecular Liquids 2020;318:114053. [DOI: 10.1016/j.molliq.2020.114053] [Cited by in Crossref: 5] [Cited by in F6Publishing: 2] [Article Influence: 2.5] [Reference Citation Analysis]
27 Du Z, Wang P. Gelatin Hydrolysate Hybrid Nanoparticles as Soft Edible Pickering Stabilizers for Oil-In-Water Emulsions. Molecules 2020;25:E393. [PMID: 31963546 DOI: 10.3390/molecules25020393] [Cited by in Crossref: 2] [Article Influence: 1.0] [Reference Citation Analysis]
28 Lu Martínez AA, Báez González JG, Bautista Villarreal M, García Alanis KG, Galindo Rodríguez SA, García Márquez E. Studied of Defatted Flour and Protein Concentrate of Prunus serotine and Applications. Foods 2019;9:E29. [PMID: 31892129 DOI: 10.3390/foods9010029] [Cited by in Crossref: 2] [Cited by in F6Publishing: 2] [Article Influence: 0.7] [Reference Citation Analysis]