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For: Rosales TKO, Fabi JP. Nanoencapsulated anthocyanin as a functional ingredient: Technological application and future perspectives. Colloids Surf B Biointerfaces 2022;218:112707. [PMID: 35907354 DOI: 10.1016/j.colsurfb.2022.112707] [Cited by in Crossref: 1] [Cited by in F6Publishing: 1] [Article Influence: 1.0] [Reference Citation Analysis]
Number Citing Articles
1 Rosales TKO, Fabi JP. Pectin-based nanoencapsulation strategy to improve the bioavailability of bioactive compounds. Int J Biol Macromol 2022;229:11-21. [PMID: 36586647 DOI: 10.1016/j.ijbiomac.2022.12.292] [Reference Citation Analysis]
2 Zhao C, Liu D, Feng L, Cui J, Du H, Wang Y, Xiao H, Zheng J. Research advances of in vivo biological fate of food bioactives delivered by colloidal systems. Crit Rev Food Sci Nutr 2022;:1-19. [PMID: 36576258 DOI: 10.1080/10408398.2022.2154741] [Reference Citation Analysis]
3 Estupiñan‐amaya M, Fuenmayor CA, López‐córdoba A. Evaluation of mixtures of maltodextrin and gum Arabic for the encapsulation of Andean blueberry ( Vaccinium meridionale ) juice by freeze–drying. Int J of Food Sci Tech. [DOI: 10.1111/ijfs.16093] [Reference Citation Analysis]