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For: Cheng C, Yu X, McClements DJ, Huang Q, Tang H, Yu K, Xiang X, Chen P, Wang X, Deng Q. Effect of flaxseed polyphenols on physical stability and oxidative stability of flaxseed oil-in-water nanoemulsions. Food Chem 2019;301:125207. [PMID: 31377621 DOI: 10.1016/j.foodchem.2019.125207] [Cited by in Crossref: 22] [Cited by in F6Publishing: 13] [Article Influence: 7.3] [Reference Citation Analysis]
Number Citing Articles
1 Tian L, Zhang S, Yi J, Zhu Z, Cui L, Andrew Decker E, Julian McClements D. Antioxidant and prooxidant activities of tea polyphenols in oil-in-water emulsions depend on the level used and the location of proteins. Food Chem 2021;:131672. [PMID: 34865927 DOI: 10.1016/j.foodchem.2021.131672] [Reference Citation Analysis]
2 Yi J, Qiu M, Liu N, Tian L, Zhu X, Decker EA, McClements DJ. Inhibition of Lipid and Protein Oxidation in Whey-Protein-Stabilized Emulsions Using a Natural Antioxidant: Black Rice Anthocyanins. J Agric Food Chem 2020;68:10149-56. [PMID: 32833451 DOI: 10.1021/acs.jafc.0c03978] [Cited by in Crossref: 7] [Cited by in F6Publishing: 5] [Article Influence: 3.5] [Reference Citation Analysis]
3 Dong X, Du S, Deng Q, Tang H, Yang C, Wei F, Chen H, Quek SY, Zhou A, Liu L. Study on the antioxidant activity and emulsifying properties of flaxseed gum-whey protein isolate conjugates prepared by Maillard reaction. International Journal of Biological Macromolecules 2020;153:1157-64. [DOI: 10.1016/j.ijbiomac.2019.10.245] [Cited by in Crossref: 15] [Cited by in F6Publishing: 4] [Article Influence: 7.5] [Reference Citation Analysis]
4 Chanioti S, Katsouli M, Tzia C. Novel Processes for the Extraction of Phenolic Compounds from Olive Pomace and Their Protection by Encapsulation. Molecules 2021;26:1781. [PMID: 33810031 DOI: 10.3390/molecules26061781] [Reference Citation Analysis]
5 Guo X, Sun XT, Liang L, Shi LK, Liu RJ, Chang M, Wang XG. Physical Stability, Oxidative Stability, and Bioactivity of Nanoemulsion Delivery Systems Incorporating Lipophilic Ingredients: Impact of Oil Saturation Degree. J Agric Food Chem 2021;69:5405-15. [PMID: 33882671 DOI: 10.1021/acs.jafc.1c00013] [Cited by in Crossref: 1] [Article Influence: 1.0] [Reference Citation Analysis]
6 Shi C, Liu M, Ma Q, Zhao T, Liang L, Zhang B. Impact of Tetrapeptide-FSEY on Oxidative and Physical Stability of Hazelnut Oil-In-Water Emulsion. Foods 2021;10:1400. [PMID: 34204278 DOI: 10.3390/foods10061400] [Reference Citation Analysis]
7 Xue F, Li X, Qin L, Liu X, Li C, Adhikari B. Anti-aging properties of phytoconstituents and phyto-nanoemulsions and their application in managing aging-related diseases. Adv Drug Deliv Rev 2021;176:113886. [PMID: 34314783 DOI: 10.1016/j.addr.2021.113886] [Reference Citation Analysis]
8 Wang L, Yu X, Geng F, Cheng C, Yang J, Deng Q. Effects of tocopherols on the stability of flaxseed oil-in-water emulsions stabilized by different emulsifiers: Interfacial partitioning and interaction. Food Chem 2021;374:131691. [PMID: 34883433 DOI: 10.1016/j.foodchem.2021.131691] [Reference Citation Analysis]
9 Yu X, Huang S, Nie C, Deng Q, Zhai Y, Shen R. Effects of atmospheric pressure plasma jet on the physicochemical, functional, and antioxidant properties of flaxseed protein. J Food Sci 2020;85:2010-9. [PMID: 32529640 DOI: 10.1111/1750-3841.15184] [Cited by in Crossref: 5] [Cited by in F6Publishing: 4] [Article Influence: 2.5] [Reference Citation Analysis]
10 Drozłowska E, Bartkowiak A, Trocer P, Kostek M, Tarnowiecka-Kuca A, Bienkiewicz G, Łopusiewicz Ł. The Influence of Flaxseed Oil Cake Extract on Oxidative Stability of Microencapsulated Flaxseed Oil in Spray-Dried Powders. Antioxidants (Basel) 2021;10:211. [PMID: 33535522 DOI: 10.3390/antiox10020211] [Cited by in Crossref: 2] [Cited by in F6Publishing: 1] [Article Influence: 2.0] [Reference Citation Analysis]
11 Wang X, Yu K, Cheng C, Peng D, Yu X, Chen H, Chen Y, Julian McClements D, Deng Q. Effect of sesamol on the physical and chemical stability of plant-based flaxseed oil-in-water emulsions stabilized by proteins or phospholipids. Food Funct 2021;12:2090-101. [PMID: 33554990 DOI: 10.1039/d0fo02420a] [Reference Citation Analysis]
12 Zhang Z, Chen W, Zhou X, Deng Q, Dong X, Yang C, Huang F. Astaxanthin-loaded emulsion gels stabilized by Maillard reaction products of whey protein and flaxseed gum: Physicochemical characterization and in vitro digestibility. Food Res Int 2021;144:110321. [PMID: 34053526 DOI: 10.1016/j.foodres.2021.110321] [Cited by in Crossref: 1] [Article Influence: 1.0] [Reference Citation Analysis]
13 Du Q, Zhou L, Li M, Lyu F, Liu J, Ding Y. Omega‐3 polyunsaturated fatty acid encapsulation system: Physical and oxidative stability, and medical applications. Food Frontiers. [DOI: 10.1002/fft2.134] [Reference Citation Analysis]
14 Gao L, Su Y, Yang L, Li J, Bao R, Peng L. Sorption behaviors of petroleum on micro-sized polyethylene aging for different time in seawater. Sci Total Environ 2021;808:152070. [PMID: 34863766 DOI: 10.1016/j.scitotenv.2021.152070] [Cited by in Crossref: 1] [Article Influence: 1.0] [Reference Citation Analysis]
15 Zeb A. A comprehensive review on different classes of polyphenolic compounds present in edible oils. Food Res Int 2021;143:110312. [PMID: 33992331 DOI: 10.1016/j.foodres.2021.110312] [Cited by in Crossref: 2] [Cited by in F6Publishing: 3] [Article Influence: 2.0] [Reference Citation Analysis]
16 Chen Y, Huang F, Xie B, Sun Z, McClements DJ, Deng Q. Fabrication and characterization of whey protein isolates- lotus seedpod proanthocyanin conjugate: Its potential application in oxidizable emulsions. Food Chem 2021;346:128680. [PMID: 33370613 DOI: 10.1016/j.foodchem.2020.128680] [Cited by in Crossref: 4] [Cited by in F6Publishing: 2] [Article Influence: 2.0] [Reference Citation Analysis]
17 Nie C, Qin X, Duan Z, Huang S, Yu X, Deng Q, Xiang Q, Geng F. Comparative structural and techno-functional elucidation of full-fat and defatted flaxseed extracts: implication of atmospheric pressure plasma jet. J Sci Food Agric 2021. [PMID: 34232506 DOI: 10.1002/jsfa.11418] [Reference Citation Analysis]
18 Cheng C, Yu X, Huang F, Peng D, Chen H, Chen Y, Huang Q, Deng Q. Effect of different structural flaxseed lignans on the stability of flaxseed oil-in-water emulsion: An interfacial perspective. Food Chem 2021;357:129522. [PMID: 33872871 DOI: 10.1016/j.foodchem.2021.129522] [Reference Citation Analysis]