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For: Vidotto DC, Mantovani RA, Tavares GM. High-pressure microfluidization of whey proteins: Impact on protein structure and ability to bind and protect lutein. Food Chem 2022;382:132298. [PMID: 35144190 DOI: 10.1016/j.foodchem.2022.132298] [Cited by in Crossref: 2] [Cited by in F6Publishing: 3] [Article Influence: 2.0] [Reference Citation Analysis]
Number Citing Articles
1 Chen Y, Sun Y, Meng Y, Liu S, Ding Y, Zhou X, Ding Y. Synergistic effect of microfluidization and transglutaminase cross-linking on the structural and oil-water interface functional properties of whey protein concentrate for improving the thermal stability of nanoemulsions. Food Chem 2023;408:135147. [PMID: 36527918 DOI: 10.1016/j.foodchem.2022.135147] [Reference Citation Analysis]
2 Li X, Xu T, Wu C, Fan G, Li T, Wang Y, Zhou D. Fabrication and characterization of self-assembled whey protein isolate/short linear glucan core-shell nanoparticles for sustained release of curcumin. Food Chem 2023;407:135124. [PMID: 36473353 DOI: 10.1016/j.foodchem.2022.135124] [Reference Citation Analysis]
3 Aya Rodriguez MD, Vidotto DC, Xavier AAO, Mantovani RA, Tavares GM. Does the protein structure of β-lactoglobulin impact its complex coacervation with type a gelatin and the ability of the complexes to entrap lutein? Food Hydrocolloids 2023. [DOI: 10.1016/j.foodhyd.2023.108651] [Reference Citation Analysis]
4 Kavinila S, Nimbkar S, Moses J, Anandharamakrishnan C. Emerging applications of microfluidization in the food industry. Journal of Agriculture and Food Research 2023. [DOI: 10.1016/j.jafr.2023.100537] [Reference Citation Analysis]
5 Vidotto DC, Tavares GM. Simultaneous binding of folic acid and lutein to β-lactoglobulin and α-lactalbumin: A spectroscopic and molecular docking study. Food Bioscience 2022;50:102107. [DOI: 10.1016/j.fbio.2022.102107] [Reference Citation Analysis]
6 Sun N, Bao S, Yang W, Hu Y. Solubility determination and preferential solvation of lutein in four green binary solvents from 278.15 K to 323.15 K. Journal of Molecular Liquids 2022. [DOI: 10.1016/j.molliq.2022.120752] [Reference Citation Analysis]
7 Theóphilo Galvão AMM, Vélez-erazo EM, Karatay GGB, de Figueiredo Furtado G, Vidotto DC, Tavares GM, Hubinger MD. High Internal Phase Emulsions Stabilized By The Lentil Protein Isolate (Lens Culinaris). Colloids and Surfaces A: Physicochemical and Engineering Aspects 2022. [DOI: 10.1016/j.colsurfa.2022.129993] [Reference Citation Analysis]