BPG is committed to discovery and dissemination of knowledge
Cited by in F6Publishing
For: Kuo C, Clark S, Qin H, Shi X. Development of a shelf-stable, gel-based delivery system for probiotics by encapsulation, 3D printing, and freeze-drying. LWT 2022;157:113075. [DOI: 10.1016/j.lwt.2022.113075] [Cited by in Crossref: 5] [Cited by in F6Publishing: 5] [Article Influence: 5.0] [Reference Citation Analysis]
Number Citing Articles
1 da Silva SÂD, Batista LDSP, Diniz DS, Nascimento SSDC, Morais NS, de Assis CF, Passos TS, de Sousa Júnior FC. Microencapsulation of Probiotics by Oil-in-Water Emulsification Technique Improves Cell Viability under Different Storage Conditions. Foods 2023;12. [PMID: 36673344 DOI: 10.3390/foods12020252] [Reference Citation Analysis]
2 Kadival A, Kour M, Meena D, Mitra J. Extrusion-Based 3D Food Printing: Printability Assessment and Improvement Techniques. Food Bioprocess Technol 2022. [DOI: 10.1007/s11947-022-02931-z] [Reference Citation Analysis]
3 Shen D, Zhang M, Mujumdar AS, Li J. Advances and application of efficient physical fields in extrusion based 3D food printing technology. Trends in Food Science & Technology 2022. [DOI: 10.1016/j.tifs.2022.11.017] [Reference Citation Analysis]
4 Yuan Y, Yin M, Zhai Q, Chen M. The encapsulation strategy to improve the survival of probiotics for food application: From rough multicellular to single-cell surface engineering and microbial mediation. Crit Rev Food Sci Nutr 2022;:1-17. [PMID: 36168909 DOI: 10.1080/10408398.2022.2126818] [Reference Citation Analysis]
5 Deng Y, Cheng K, Shao X, Dong X, Jiang H, Xiao G. Effects of drying method on the stability and quality of post-processing of 3D-printed processed cheese. Drying Technology. [DOI: 10.1080/07373937.2022.2126494] [Reference Citation Analysis]
6 Dermengiu NE, Milea ȘA, Burada BP, Stanciu S, Cîrciumaru A, Râpeanu G, Stănciuc N. A dark purple multifunctional ingredient from blueberry pomace enhanced with lactic acid bacteria for various applications. J Food Sci 2022. [PMID: 36124384 DOI: 10.1111/1750-3841.16315] [Reference Citation Analysis]
7 Blazheva D, Mihaylova D, Averina OV, Slavchev A, Brazkova M, Poluektova EU, Danilenko VN, Krastanov A. Antioxidant Potential of Probiotics and Postbiotics: A Biotechnological Approach to Improving Their Stability. Russ J Genet 2022;58:1036-50. [DOI: 10.1134/s1022795422090058] [Reference Citation Analysis]
8 Demei K, Zhang M, Phuhongsung P, Mujumdar AS. 3D food printing: Controlling characteristics and improving technological effect during food processing. Food Research International 2022;156:111120. [DOI: 10.1016/j.foodres.2022.111120] [Cited by in Crossref: 9] [Cited by in F6Publishing: 8] [Article Influence: 9.0] [Reference Citation Analysis]