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For: Condict L, Paramita VD, Kasapis S. Dairy protein–ligand interactions upon thermal processing and targeted delivery for the design of functional foods. Current Opinion in Food Science 2019;27:8-17. [DOI: 10.1016/j.cofs.2019.03.007] [Cited by in Crossref: 9] [Cited by in F6Publishing: 9] [Article Influence: 2.3] [Reference Citation Analysis]
Number Citing Articles
1 Long Y, Ruan C, Hu B, Wu J, Li C, Nian Y. Effect of Commercially Utilized Thermal Treatments on Interactions Between Casein and β-lactoglobulin and Their Digestion in Simulated Gastrointestinal Environment. Food Biophysics 2023. [DOI: 10.1007/s11483-023-09776-9] [Reference Citation Analysis]
2 Smith E, Condict L, Ashton J, Kasapis S. Molecular interactions between soybean glycinin (11S) and genistein using spectroscopic and in silico analyses. Food Hydrocolloids 2023. [DOI: 10.1016/j.foodhyd.2023.108523] [Reference Citation Analysis]
3 Condict L, Cavallo J, Hung A, Ashton J, Kasapis S. MALDI-TOF-MS and in-depth dynamic simulations on the molecular forces determining the stability of the 4-hydroxybenzoic acid - β-casein complex following UHT-like treatment. Food Chemistry 2022. [DOI: 10.1016/j.foodchem.2022.134047] [Reference Citation Analysis]
4 Yin Z, Qie X, Zeng M, Wang Z, Qin F, Chen J, Li W, He Z. Effect of thermal treatment on the molecular-level interactions and antioxidant activities in β-casein and chlorogenic acid complexes. Food Hydrocolloids 2022;123:107177. [DOI: 10.1016/j.foodhyd.2021.107177] [Cited by in Crossref: 8] [Cited by in F6Publishing: 8] [Article Influence: 8.0] [Reference Citation Analysis]
5 Li H, Wang T, Hu Y, Wu J, Van der Meeren P. Designing delivery systems for functional ingredients by protein/polysaccharide interactions. Trends in Food Science & Technology 2022;119:272-87. [DOI: 10.1016/j.tifs.2021.12.007] [Cited by in Crossref: 9] [Cited by in F6Publishing: 12] [Article Influence: 9.0] [Reference Citation Analysis]
6 Bennett LE. Impact of Processing on Functional Properties of Milk Components and Products. Encyclopedia of Dairy Sciences 2022. [DOI: 10.1016/b978-0-12-818766-1.00181-1] [Reference Citation Analysis]
7 Li C, Liang Y, Sun Y, Wang W, Zhang J, Zhang T. Elucidation of interaction between serum albumin and ginsenoside CK along with cytotoxic study. Food Chem Toxicol 2021;155:112403. [PMID: 34246707 DOI: 10.1016/j.fct.2021.112403] [Cited by in Crossref: 1] [Cited by in F6Publishing: 1] [Article Influence: 0.5] [Reference Citation Analysis]
8 Wu G, Hui X, Gong X, Tran KN, Stipkovits L, Mohan MS, Brennan MA, Brennan CS. Functionalization of bovine whey proteins by dietary phenolics from molecular-level fabrications and mixture-level combinations. Trends in Food Science & Technology 2021;110:107-19. [DOI: 10.1016/j.tifs.2021.01.072] [Cited by in Crossref: 9] [Cited by in F6Publishing: 10] [Article Influence: 4.5] [Reference Citation Analysis]
9 Smykov IT. Protein-polysaccharide interactions in dairy production. Food systems 2021;3:24-33. [DOI: 10.21323/2618-9771-2020-3-4-24-33] [Cited by in Crossref: 2] [Cited by in F6Publishing: 2] [Article Influence: 1.0] [Reference Citation Analysis]
10 Muhoza B, Xia S, Wang X, Zhang X, Li Y, Zhang S. Microencapsulation of essential oils by complex coacervation method: preparation, thermal stability, release properties and applications. Critical Reviews in Food Science and Nutrition. [DOI: 10.1080/10408398.2020.1843132] [Cited by in Crossref: 19] [Cited by in F6Publishing: 14] [Article Influence: 6.3] [Reference Citation Analysis]