BPG is committed to discovery and dissemination of knowledge
Cited by in F6Publishing
For: Ozel B, Aydin O, Oztop MH. In vitro digestion of polysaccharide including whey protein isolate hydrogels. Carbohydrate Polymers 2020;229:115469. [DOI: 10.1016/j.carbpol.2019.115469] [Cited by in Crossref: 14] [Cited by in F6Publishing: 14] [Article Influence: 4.7] [Reference Citation Analysis]
Number Citing Articles
1 Pocan P, Grunin L, Oztop MH. Effect of Different Syrup Types on Turkish Delights (Lokum): A TD-NMR Relaxometry Study. ACS Food Sci Technol 2022;2:1819-31. [PMID: 36570038 DOI: 10.1021/acsfoodscitech.2c00222] [Reference Citation Analysis]
2 Yu J, Wang X, Li D, Wang L, Wang Y. Development of soy protein isolate emulsion gels as extrusion-based 3D food printing inks: Effect of polysaccharides incorporation. Food Hydrocolloids 2022;131:107824. [DOI: 10.1016/j.foodhyd.2022.107824] [Cited by in Crossref: 6] [Cited by in F6Publishing: 7] [Article Influence: 6.0] [Reference Citation Analysis]
3 Pascuta MS, Varvara RA, Teleky BE, Szabo K, Plamada D, Nemeş SA, Mitrea L, Martău GA, Ciont C, Călinoiu LF, Barta G, Vodnar DC. Polysaccharide-Based Edible Gels as Functional Ingredients: Characterization, Applicability, and Human Health Benefits. Gels 2022;8:524. [PMID: 36005125 DOI: 10.3390/gels8080524] [Cited by in Crossref: 4] [Cited by in F6Publishing: 4] [Article Influence: 4.0] [Reference Citation Analysis]
4 Cortez-trejo M, Figueroa-cárdenas J, Quintanar-guerrero D, Baigts-allende D, Manríquez J, Mendoza S. Effect of pH and protein-polysaccharide ratio on the intermolecular interactions between amaranth proteins and xanthan gum to produce electrostatic hydrogels. Food Hydrocolloids 2022;129:107648. [DOI: 10.1016/j.foodhyd.2022.107648] [Cited by in Crossref: 4] [Cited by in F6Publishing: 5] [Article Influence: 4.0] [Reference Citation Analysis]
5 Yan J, Du Y, Jiang X, Xu S, Wu H. Curcumin-loaded composite hydrogel based on scallop (Patinopecten yessoensis) male gonad hydrolysates and κ-carrageenan: Characterization and in vitro digestibility. Food Hydrocolloids 2022;125:107398. [DOI: 10.1016/j.foodhyd.2021.107398] [Cited by in Crossref: 6] [Cited by in F6Publishing: 5] [Article Influence: 6.0] [Reference Citation Analysis]
6 Purcea Lopes PM, Moldovan D, Moldovan M, Carpa R, Saroşi C, Păşcuţă P, Mazilu Moldovan A, Fechete R, Popescu V. New Composite Hydrogel Based on Whey and Gelatin Crosslinked with Copper Sulphate. Materials (Basel) 2022;15:2611. [PMID: 35407945 DOI: 10.3390/ma15072611] [Cited by in Crossref: 1] [Cited by in F6Publishing: 1] [Article Influence: 1.0] [Reference Citation Analysis]
7 Falsafi SR, Rostamabadi H, Samborska K, Mirarab S, Rashidinejhad A, Jafari SM. Protein-polysaccharide interactions for the fabrication of bioactive-loaded nanocarriers; chemical conjugates and physical complexes. Pharmacol Res 2022;:106164. [PMID: 35272044 DOI: 10.1016/j.phrs.2022.106164] [Cited by in Crossref: 5] [Cited by in F6Publishing: 5] [Article Influence: 5.0] [Reference Citation Analysis]
8 Pocan P, Oztop MH. Low-field time-domain nuclear magnetic resonance applied to dairy foods. Dairy Foods 2022. [DOI: 10.1016/b978-0-12-820478-8.00005-5] [Cited by in Crossref: 1] [Cited by in F6Publishing: 1] [Article Influence: 1.0] [Reference Citation Analysis]
9 Liu J, Chai J, Yuan Y, Zhang T, Saini RK, Yang M, Shang X. Dextran sulfate facilitates egg white protein to form transparent hydrogel at neutral pH: Structural, functional, and degradation properties. Food Hydrocolloids 2022;122:107094. [DOI: 10.1016/j.foodhyd.2021.107094] [Cited by in Crossref: 9] [Cited by in F6Publishing: 10] [Article Influence: 9.0] [Reference Citation Analysis]
10 Ozel B, Oztop MH. A quick look to the use of time domain nuclear magnetic resonance relaxometry and magnetic resonance imaging for food quality applications. Current Opinion in Food Science 2021;41:122-9. [DOI: 10.1016/j.cofs.2021.03.012] [Cited by in Crossref: 4] [Cited by in F6Publishing: 4] [Article Influence: 2.0] [Reference Citation Analysis]
11 Liu K, Chen YY, Zha XQ, Li QM, Pan LH, Luo JP. Research progress on polysaccharide/protein hydrogels: Preparation method, functional property and application as delivery systems for bioactive ingredients. Food Res Int 2021;147:110542. [PMID: 34399519 DOI: 10.1016/j.foodres.2021.110542] [Cited by in Crossref: 19] [Cited by in F6Publishing: 16] [Article Influence: 9.5] [Reference Citation Analysis]
12 Okuro PK, Santos TP, Cunha RL. Compositional and structural aspects of hydro- and oleogels: Similarities and specificities from the perspective of digestibility. Trends in Food Science & Technology 2021;111:55-67. [DOI: 10.1016/j.tifs.2021.02.053] [Cited by in Crossref: 8] [Cited by in F6Publishing: 9] [Article Influence: 4.0] [Reference Citation Analysis]
13 Ozel B, Zhang Z, He L, Mcclements DJ. Digestion of animal- and plant-based proteins encapsulated in κ-carrageenan/protein beads under simulated gastrointestinal conditions. Food Research International 2020;137:109662. [DOI: 10.1016/j.foodres.2020.109662] [Cited by in Crossref: 9] [Cited by in F6Publishing: 10] [Article Influence: 3.0] [Reference Citation Analysis]
14 Wang S, Ye X, Sun Y, Liang J, Yue P, Gao X. Nanocomplexes derived from chitosan and whey protein isolate enhance the thermal stability and slow the release of anthocyanins in simulated digestion and prepared instant coffee. Food Chem 2021;336:127707. [PMID: 32763737 DOI: 10.1016/j.foodchem.2020.127707] [Cited by in Crossref: 19] [Cited by in F6Publishing: 19] [Article Influence: 6.3] [Reference Citation Analysis]
15 Zang Z, Chou S, Tian J, Lang Y, Shen Y, Ran X, Gao N, Li B. Effect of whey protein isolate on the stability and antioxidant capacity of blueberry anthocyanins: A mechanistic and in vitro simulation study. Food Chem 2021;336:127700. [PMID: 32768906 DOI: 10.1016/j.foodchem.2020.127700] [Cited by in Crossref: 43] [Cited by in F6Publishing: 45] [Article Influence: 14.3] [Reference Citation Analysis]