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For: Zhao X, Li D, Wang L, Wang Y. Rheological properties and microstructure of a novel starch-based emulsion gel produced by one-step emulsion gelation: Effect of oil content. Carbohydrate Polymers 2022;281:119061. [DOI: 10.1016/j.carbpol.2021.119061] [Cited by in Crossref: 3] [Cited by in F6Publishing: 5] [Article Influence: 3.0] [Reference Citation Analysis]
Number Citing Articles
1 Li L, Zhao Z, Wang X, Xu K, Sun X, Zhang H, Dong M, Wang J, Li R, Wei S, Wang L. Self-assembled emulsion gel based on modified chitosan and gelatin: Anti-inflammatory and improving cellular uptake of lipid-soluble actives. Int J Biol Macromol 2023;231:123300. [PMID: 36657546 DOI: 10.1016/j.ijbiomac.2023.123300] [Reference Citation Analysis]
2 Li X, Chen W, Hao J, Xu D. Construction of different properties single and double cross-linked binary emulsion filled gels based on rice bran oil body emulsion. Colloids and Surfaces A: Physicochemical and Engineering Aspects 2023. [DOI: 10.1016/j.colsurfa.2023.131238] [Reference Citation Analysis]
3 Wang Q, Luan Y, Tang Z, Li Z, Gu C, Liu R, Ge Q, Yu H, Wu M. Consolidating the gelling performance of myofibrillar protein using a novel OSA-modified-starch-stabilized Pickering emulsion filler: Effect of starches with distinct crystalline types. Food Res Int 2023;164:112443. [PMID: 36738008 DOI: 10.1016/j.foodres.2022.112443] [Reference Citation Analysis]
4 Hilal A, Florowska A, Wroniak M. Binary Hydrogels: Induction Methods and Recent Application Progress as Food Matrices for Bioactive Compounds Delivery-A Bibliometric Review. Gels 2023;9. [PMID: 36661834 DOI: 10.3390/gels9010068] [Reference Citation Analysis]
5 Farooq S, Ahmad MI, Zhang Y, Zhang H. Impact of interfacial layer number and Schiff base cross-linking on the microstructure, rheological properties and digestive lipolysis of plant-derived oil bodies-based oleogels. Food Hydrocolloids 2023. [DOI: 10.1016/j.foodhyd.2023.108473] [Reference Citation Analysis]
6 Mozafarpour R, Koocheki A. Effect of ultrasonic pretreatment on the rheology and structure of grass pea (Lathyrus sativus L.) protein emulsion gels induced by transglutaminase. Ultrason Sonochem 2023;92:106278. [PMID: 36584562 DOI: 10.1016/j.ultsonch.2022.106278] [Reference Citation Analysis]
7 Jakubczyk E, Kamińska-dwórznicka A, Kot A. The Rheological Properties and Texture of Agar Gels with Canola Oil—Effect of Mixing Rate and Addition of Lecithin. Gels 2022;8:738. [DOI: 10.3390/gels8110738] [Reference Citation Analysis]
8 Mu R, Wang B, Lv W, Yu J, Li G. Improvement of extrudability and self-support of emulsion-filled starch gel for 3D printing: Increasing oil content. Carbohydrate Polymers 2022. [DOI: 10.1016/j.carbpol.2022.120293] [Reference Citation Analysis]
9 Huang X, Ding Z, Wang W, Yan X, Zhou Y, Cai Z. Synthesis and properties of porous materials from polymeric acrylated epoxidized soybean oil via an emulsion template. Industrial Crops and Products 2022;188:115662. [DOI: 10.1016/j.indcrop.2022.115662] [Reference Citation Analysis]
10 Gao L, Van Bockstaele F, Lewille B, Haesaert G, Eeckhout M. Characterization and comparative study on structural and physicochemical properties of buckwheat starch from 12 varieties. Food Hydrocolloids 2022. [DOI: 10.1016/j.foodhyd.2022.108320] [Reference Citation Analysis]
11 Su C, Li D, Wang L, Wang Y. Green double crosslinked starch-alginate hydrogel regulated by sustained calcium ion-gluconolactone release for human motion monitoring. Chemical Engineering Journal 2022. [DOI: 10.1016/j.cej.2022.140653] [Reference Citation Analysis]
12 Xu H, Wu M, Shang N, Wei W, Gao F. Fortification of Wheat Bread with Edible Chrysanthemum (Chrysanthemum morifolium Ramat.): Unraveling the Mechanisms of Dough Rheology and Bread Quality Changes. Food Bioprocess Technol. [DOI: 10.1007/s11947-022-02924-y] [Reference Citation Analysis]