BPG is committed to discovery and dissemination of knowledge
Cited by in F6Publishing
For: Ozel B, Cikrikci S, Aydin O, Oztop MH. Polysaccharide blended whey protein isolate-(WPI) hydrogels: A physicochemical and controlled release study. Food Hydrocolloids 2017;71:35-46. [DOI: 10.1016/j.foodhyd.2017.04.031] [Cited by in Crossref: 60] [Cited by in F6Publishing: 49] [Article Influence: 10.0] [Reference Citation Analysis]
Number Citing Articles
1 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]
2 Zhu Q, Han K, Wei W, Zhang L, Gao J, Wu T, Zhao T, Chen H, Zhang M. Rational design cold-set interpenetrating network hydrogel based on wheat bran arabinoxylans and pea protein isolates for regulating the release of riboflavin in simulated digestion. Int J Biol Macromol 2022;223:961-70. [PMID: 36379280 DOI: 10.1016/j.ijbiomac.2022.11.092] [Reference Citation Analysis]
3 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]
4 Shen C, Chen W, Li C, Chen X, Cui H, Lin L. 4D printing system stimulated by curcumin/whey protein isolate nanoparticles: A comparative study of sensitive color change and post-processing. Journal of Food Engineering 2022. [DOI: 10.1016/j.jfoodeng.2022.111357] [Reference Citation Analysis]
5 Cortez-trejo M, Loarca-piña G, Figueroa-cárdenas J, Manríquez J, Mendoza S. Gel properties of acid-induced gels obtained at room temperature and based on common bean proteins and xanthan gum. Food Hydrocolloids 2022;132:107873. [DOI: 10.1016/j.foodhyd.2022.107873] [Cited by in Crossref: 2] [Cited by in F6Publishing: 2] [Article Influence: 2.0] [Reference Citation Analysis]
6 Du Y, Yan J, Xu S, Wang Y, Wang X, Wu H. Formation and characteristics of curcumin-loaded binary gels formed from large yellow croaker (Pseudosciaena crocea) roe protein isolate and gellan gum. Food Chemistry 2022. [DOI: 10.1016/j.foodchem.2022.134759] [Reference Citation Analysis]
7 Sabaghi M, Tavasoli S, Hoseyni SZ, Mozafari M, Degraeve P, Katouzian I. A critical review on approaches to regulate the release rate of bioactive compounds from biopolymeric matrices. Food Chemistry 2022;382:132411. [DOI: 10.1016/j.foodchem.2022.132411] [Cited by in F6Publishing: 1] [Reference Citation Analysis]
8 Salahi MR, Razavi SMA, Mohebbi M. Physicochemical, Rheological and Structural Properties of Cold-set Emulsion-filled Gels Based on Whey Protein Isolate-basil Seed Gum Mixed Biopolymers. Food Biophysics. [DOI: 10.1007/s11483-022-09751-w] [Reference Citation Analysis]
9 Plastun VO, Prikhozhdenko ES, Gusliakova OI, Raikova SV, Douglas TEL, Sindeeva OA, Mayorova OA. WPI Hydrogels with a Prolonged Drug-Release Profile for Antimicrobial Therapy. Pharmaceutics 2022;14:1199. [DOI: 10.3390/pharmaceutics14061199] [Reference Citation Analysis]
10 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]
11 Teimouri S, Kasapis S, Dokouhaki M. Diffusional characteristics of food protein-based materials as nutraceutical delivery systems: A review. Trends in Food Science & Technology 2022;122:201-10. [DOI: 10.1016/j.tifs.2022.02.025] [Cited by in Crossref: 2] [Cited by in F6Publishing: 2] [Article Influence: 2.0] [Reference Citation Analysis]
12 Patole S, Cheng L, Yang Z. Impact of incorporations of various polysaccharides on rheological and microstructural characteristics of heat-induced quinoa protein isolate gels. Food Biophysics. [DOI: 10.1007/s11483-022-09720-3] [Cited by in Crossref: 5] [Cited by in F6Publishing: 2] [Article Influence: 5.0] [Reference Citation Analysis]
13 Sun X, Wang H, Li S, Song C, Zhang S, Ren J, Udenigwe CC. Maillard-Type Protein-Polysaccharide Conjugates and Electrostatic Protein-Polysaccharide Complexes as Delivery Vehicles for Food Bioactive Ingredients: Formation, Types, and Applications. Gels 2022;8:135. [PMID: 35200516 DOI: 10.3390/gels8020135] [Cited by in Crossref: 5] [Cited by in F6Publishing: 5] [Article Influence: 5.0] [Reference Citation Analysis]
14 Hu G, Ma M, Batool Z, Sheng L, Cai Z, Liu Y, Jin Y. Gel properties of heat-induced transparent hydrogels from ovalbumin by acylation modifications. Food Chem 2022;369:130912. [PMID: 34479008 DOI: 10.1016/j.foodchem.2021.130912] [Cited by in Crossref: 9] [Cited by in F6Publishing: 11] [Article Influence: 9.0] [Reference Citation Analysis]
15 Tangsrianugul N, Winuprasith T, Suphantharika M, Wongkongkatep J. Effect of hydrocolloids on physicochemical properties, stability, and digestibility of Pickering emulsions stabilized by nanofibrillated cellulose. Food Funct 2022;13:990-9. [PMID: 35015014 DOI: 10.1039/d1fo02933a] [Cited by in Crossref: 3] [Cited by in F6Publishing: 4] [Article Influence: 3.0] [Reference Citation Analysis]
16 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]
17 Chahardoli A, Jamshidi N, Varvani A, Shokoohinia Y, Fattahi A. Application of micro- and nanoengineering tragacanth and its water-soluble derivative in drug delivery and tissue engineering. Micro- and Nanoengineered Gum-Based Biomaterials for Drug Delivery and Biomedical Applications 2022. [DOI: 10.1016/b978-0-323-90986-0.00005-4] [Reference Citation Analysis]
18 Wei B, Zou J, Pu Q, Shi K, Xu B, Ma Y. One-step preparation of hydrogel based on different molecular weights of chitosan with citric acid. J Sci Food Agric 2021. [PMID: 34927252 DOI: 10.1002/jsfa.11732] [Cited by in Crossref: 1] [Cited by in F6Publishing: 1] [Article Influence: 0.5] [Reference Citation Analysis]
19 Moghaddam N, Seyed Dorraji MS, Mousavi SN, Chiti H, Rasoulifard MH, Pourmansouri Z. Application of whey protein-alginate particles coated by black seed oil as a biocompatible carrier of quercetin at treating non-alcoholic fatty liver disease. Journal of Functional Foods 2021;86:104728. [DOI: 10.1016/j.jff.2021.104728] [Cited by in Crossref: 1] [Cited by in F6Publishing: 1] [Article Influence: 0.5] [Reference Citation Analysis]
20 Cortez-trejo M, Gaytán-martínez M, Reyes-vega M, Mendoza S. Protein-gum-based gels: Effect of gum addition on microstructure, rheological properties, and water retention capacity. Trends in Food Science & Technology 2021;116:303-17. [DOI: 10.1016/j.tifs.2021.07.030] [Cited by in Crossref: 9] [Cited by in F6Publishing: 13] [Article Influence: 4.5] [Reference Citation Analysis]
21 Mobeen, Wang X, Saleem MH, Parveen A, Mumtaz S, Hassan A, Adnan M, Fiaz S, Ali S, Iqbal Khan Z, Ali S, Yasin G. Proximate Composition and Nutritive Value of Some Leafy Vegetables from Faisalabad, Pakistan. Sustainability 2021;13:8444. [DOI: 10.3390/su13158444] [Cited by in Crossref: 2] [Cited by in F6Publishing: 2] [Article Influence: 1.0] [Reference Citation Analysis]
22 Ates EG, Ozvural EB, Oztop MH. In vitro digestibility of rare sugar (D‐allulose) added pectin–soy protein gels. Int J Food Sci Technol 2021;56:3421-3431. [DOI: 10.1111/ijfs.14966] [Cited by in Crossref: 3] [Cited by in F6Publishing: 3] [Article Influence: 1.5] [Reference Citation Analysis]
23 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]
24 Cortes Morales EA, Sedaghat Doost A, Velazquez G, Van der Meeren P. Comparison of low- and high-methoxyl pectin for the stabilization of whey protein isolate as carrier for lutein. Food Hydrocolloids 2021;113:106458. [DOI: 10.1016/j.foodhyd.2020.106458] [Cited by in Crossref: 5] [Cited by in F6Publishing: 5] [Article Influence: 2.5] [Reference Citation Analysis]
25 Pocan P, Ilhan E, Florek–wojciechowska M, Masiewicz E, Kruk D, Oztop MH. Exploring the water mobility in gelatin based soft candies by means of Fast Field Cycling (FFC) Nuclear Magnetic Resonance relaxometry. Journal of Food Engineering 2021;294:110422. [DOI: 10.1016/j.jfoodeng.2020.110422] [Cited by in Crossref: 9] [Cited by in F6Publishing: 9] [Article Influence: 4.5] [Reference Citation Analysis]
26 Fathi M, Ahmadi N, Forouhar A, Hamzeh Atani S. Natural Hydrogels, the Interesting Carriers for Herbal Extracts. Food Reviews International 2021. [DOI: 10.1080/87559129.2021.1885436] [Reference Citation Analysis]
27 Ates EG, Ozvural EB, Oztop MH. Understanding the role of d‐Allulose and soy protein addition in pectin gels. J Appl Polym Sci 2021;138:49885. [DOI: 10.1002/app.49885] [Cited by in Crossref: 6] [Cited by in F6Publishing: 7] [Article Influence: 3.0] [Reference Citation Analysis]
28 Di Martino A, Khan YA, Durpekova S, Sedlarik V, Elich O, Cechmankova J. Ecofriendly renewable hydrogels based on whey protein and for slow release of fertilizers and soil conditioning. Journal of Cleaner Production 2021;285:124848. [DOI: 10.1016/j.jclepro.2020.124848] [Cited by in Crossref: 14] [Cited by in F6Publishing: 14] [Article Influence: 7.0] [Reference Citation Analysis]
29 Pocan P, Kaya D, Öztop MH, Mert B. JELATİN BAZLI YUMUŞAK ŞEKERLERİN KURUTMA KOŞULLARININ OPTİMİZASYONU. GIDA / THE JOURNAL OF FOOD 2021;46:279-295. [DOI: 10.15237/gida.gd20093] [Reference Citation Analysis]
30 Teimouri S, Dekiwadia C, Kasapis S. Decoupling diffusion and macromolecular relaxation in the release of vitamin B6 from genipin-crosslinked whey protein networks. Food Chem 2021;346:128886. [PMID: 33422921 DOI: 10.1016/j.foodchem.2020.128886] [Cited by in Crossref: 5] [Cited by in F6Publishing: 8] [Article Influence: 2.5] [Reference Citation Analysis]
31 Bizeau J, Mertz D. Design and applications of protein delivery systems in nanomedicine and tissue engineering. Adv Colloid Interface Sci 2021;287:102334. [PMID: 33341459 DOI: 10.1016/j.cis.2020.102334] [Cited by in Crossref: 12] [Cited by in F6Publishing: 11] [Article Influence: 6.0] [Reference Citation Analysis]
32 Mao C, Wu J, Cheng Y, Chen T, Ren X, Ma H. Physicochemical properties and digestive kinetics of whey protein gels filled with potato and whey protein mixture emulsified oil droplets: effect of protein ratios. Food Funct 2021;12:5927-39. [PMID: 34031682 DOI: 10.1039/d1fo00653c] [Cited by in Crossref: 5] [Cited by in F6Publishing: 5] [Article Influence: 2.5] [Reference Citation Analysis]
33 Su J, Cai Y, Zhi Z, Guo Q, Mao L, Gao Y, Yuan F, Van der Meeren P. Assembly of propylene glycol alginate/β-lactoglobulin composite hydrogels induced by ethanol for co-delivery of probiotics and curcumin. Carbohydr Polym 2021;254:117446. [PMID: 33357916 DOI: 10.1016/j.carbpol.2020.117446] [Cited by in Crossref: 18] [Cited by in F6Publishing: 13] [Article Influence: 6.0] [Reference Citation Analysis]
34 Cortez-Trejo MC, Mendoza S, Loarca-Piña G, Figueroa-Cárdenas JD. Physicochemical characterization of protein isolates of amaranth and common bean and a study of their compatibility with xanthan gum. Int J Biol Macromol 2021;166:861-8. [PMID: 33157134 DOI: 10.1016/j.ijbiomac.2020.10.242] [Cited by in Crossref: 5] [Cited by in F6Publishing: 5] [Article Influence: 1.7] [Reference Citation Analysis]
35 Yan W, Zhang B, Yadav MP, Feng L, Yan J, Jia X, Yin L. Corn fiber gum-soybean protein isolate double network hydrogel as oral delivery vehicles for thermosensitive bioactive compounds. Food Hydrocolloids 2020;107:105865. [DOI: 10.1016/j.foodhyd.2020.105865] [Cited by in Crossref: 32] [Cited by in F6Publishing: 37] [Article Influence: 10.7] [Reference Citation Analysis]
36 Nejatian M, Abbasi S, Azarikia F. Gum Tragacanth: Structure, characteristics and applications in foods. International Journal of Biological Macromolecules 2020;160:846-60. [DOI: 10.1016/j.ijbiomac.2020.05.214] [Cited by in Crossref: 46] [Cited by in F6Publishing: 30] [Article Influence: 15.3] [Reference Citation Analysis]
37 Nascimento LGL, Casanova F, Silva NFN, Teixeira ÁVNDC, Júnior PPDSP, Vidigal MCTR, Stringheta PC, Carvalho AFD. Use of a crosslinked casein micelle hydrogel as a carrier for jaboticaba (Myrciaria cauliflora) extract. Food Hydrocolloids 2020;106:105872. [DOI: 10.1016/j.foodhyd.2020.105872] [Cited by in Crossref: 13] [Cited by in F6Publishing: 7] [Article Influence: 4.3] [Reference Citation Analysis]
38 Durpekova S, Filatova K, Cisar J, Ronzova A, Kutalkova E, Sedlarik V. A Novel Hydrogel Based on Renewable Materials for Agricultural Application. International Journal of Polymer Science 2020;2020:1-13. [DOI: 10.1155/2020/8363418] [Cited by in Crossref: 8] [Cited by in F6Publishing: 9] [Article Influence: 2.7] [Reference Citation Analysis]
39 Borrowman CK, Johnston P, Adhikari R, Saito K, Patti AF. Environmental degradation and efficacy of a sprayable, biodegradable polymeric mulch. Polymer Degradation and Stability 2020;175:109126. [DOI: 10.1016/j.polymdegradstab.2020.109126] [Cited by in Crossref: 12] [Cited by in F6Publishing: 15] [Article Influence: 4.0] [Reference Citation Analysis]
40 Chen B, Cai Y, Liu T, Huang L, Zhao X, Zhao M, Deng X, Zhao Q. Formation and performance of high acyl gellan hydrogel affected by the addition of physical-chemical treated insoluble soybean fiber. Food Hydrocolloids 2020;101:105526. [DOI: 10.1016/j.foodhyd.2019.105526] [Cited by in Crossref: 15] [Cited by in F6Publishing: 15] [Article Influence: 5.0] [Reference Citation Analysis]
41 Wang Y, Zhao J, Zhang W, Liu C, Jauregi P, Huang M. Modification of heat-induced whey protein gels by basic amino acids. Food Hydrocolloids 2020;100:105397. [DOI: 10.1016/j.foodhyd.2019.105397] [Cited by in Crossref: 35] [Cited by in F6Publishing: 28] [Article Influence: 11.7] [Reference Citation Analysis]
42 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]
43 Tan S, Zhong C, Langrish T. Pre-gelation assisted spray drying of whey protein isolates (WPI) for microencapsulation and controlled release. LWT 2020;117:108625. [DOI: 10.1016/j.lwt.2019.108625] [Cited by in Crossref: 9] [Cited by in F6Publishing: 10] [Article Influence: 3.0] [Reference Citation Analysis]
44 Tahir HE, Xiaobo Z, Mahunu GK, Arslan M, Abdalhai M, Zhihua L. Recent developments in gum edible coating applications for fruits and vegetables preservation: A review. Carbohydrate Polymers 2019;224:115141. [DOI: 10.1016/j.carbpol.2019.115141] [Cited by in Crossref: 59] [Cited by in F6Publishing: 68] [Article Influence: 14.8] [Reference Citation Analysis]
45 Wang Y, Zhao J, Liu C, Li W. Influence of γ-aminobutyric acid on gelling properties of heat-induced whey protein gels. Food Hydrocolloids 2019;94:287-93. [DOI: 10.1016/j.foodhyd.2019.03.031] [Cited by in Crossref: 23] [Cited by in F6Publishing: 18] [Article Influence: 5.8] [Reference Citation Analysis]
46 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]
47 Wang Q, Liu Y, Zhang C, Zhang C, Zhu P. Alginate/gelatin blended hydrogel fibers cross-linked by Ca2+ and oxidized starch: Preparation and properties. Materials Science and Engineering: C 2019;99:1469-76. [DOI: 10.1016/j.msec.2019.02.091] [Cited by in Crossref: 59] [Cited by in F6Publishing: 62] [Article Influence: 14.8] [Reference Citation Analysis]
48 Bitik A, Sumnu G, Oztop M. Physicochemical and Structural Characterization of Microfluidized and Sonicated Legume Starches. Food Bioprocess Technol 2019;12:1144-56. [DOI: 10.1007/s11947-019-02264-4] [Cited by in Crossref: 11] [Cited by in F6Publishing: 8] [Article Influence: 2.8] [Reference Citation Analysis]
49 Pocan P, Ilhan E, Oztop MH. Characterization of Emulsion Stabilization Properties of Gum Tragacanth, Xanthan Gum and Sucrose Monopalmitate: A Comparative Study. J Food Sci 2019;84:1087-93. [PMID: 30958906 DOI: 10.1111/1750-3841.14602] [Cited by in Crossref: 11] [Cited by in F6Publishing: 11] [Article Influence: 2.8] [Reference Citation Analysis]
50 Mao L, Lu Y, Cui M, Miao S, Gao Y. Design of gel structures in water and oil phases for improved delivery of bioactive food ingredients. Crit Rev Food Sci Nutr 2020;60:1651-66. [PMID: 30892058 DOI: 10.1080/10408398.2019.1587737] [Cited by in Crossref: 61] [Cited by in F6Publishing: 51] [Article Influence: 15.3] [Reference Citation Analysis]
51 Meydani B, Vahedifar A, Askari G, Madadlou A. Influence of the Maillard reaction on the properties of cold-set whey protein and maltodextrin binary gels. International Dairy Journal 2019;90:79-87. [DOI: 10.1016/j.idairyj.2018.11.009] [Cited by in Crossref: 14] [Cited by in F6Publishing: 9] [Article Influence: 3.5] [Reference Citation Analysis]
52 Efe N, Bielejewski M, Tritt-goc J, Mert B, Oztop MH. NMR relaxometry study of gelatin based low-calorie soft candies. Molecular Physics 2019;117:1034-45. [DOI: 10.1080/00268976.2018.1564392] [Cited by in Crossref: 10] [Cited by in F6Publishing: 5] [Article Influence: 2.5] [Reference Citation Analysis]
53 Sanchez Cardozo JA, Ruiz Pardo RY, Quintanilla Carvajal MX, Acosta Gonzalez LA. Evaluating gelling-agent mixtures as potential substitutes for bacteriological agar: an approach by mixture design. DYNA 2019;86:171-6. [DOI: 10.15446/dyna.v86n208.72964] [Cited by in Crossref: 3] [Cited by in F6Publishing: 3] [Article Influence: 0.8] [Reference Citation Analysis]
54 Martins JT, Bourbon AI, Pinheiro AC, Fasolin LH, Vicente AA. Protein-Based Structures for Food Applications: From Macro to Nanoscale. Front Sustain Food Syst 2018;2:77. [DOI: 10.3389/fsufs.2018.00077] [Cited by in Crossref: 29] [Cited by in F6Publishing: 30] [Article Influence: 5.8] [Reference Citation Analysis]
55 Uguz SS, Ozvural EB, Beira MJ, Oztop MH, Sebastião PJ. Use of NMR Relaxometry to identify frankfurters of different meat sources. Molecular Physics 2019;117:1015-9. [DOI: 10.1080/00268976.2018.1542162] [Cited by in Crossref: 8] [Cited by in F6Publishing: 5] [Article Influence: 1.6] [Reference Citation Analysis]
56 Cikrikci S, Mert B, Oztop MH. Development of pH Sensitive Alginate/Gum Tragacanth Based Hydrogels for Oral Insulin Delivery. J Agric Food Chem 2018;66:11784-96. [PMID: 30346766 DOI: 10.1021/acs.jafc.8b02525] [Cited by in Crossref: 37] [Cited by in F6Publishing: 37] [Article Influence: 7.4] [Reference Citation Analysis]
57 Ozel B, Aydin O, Grunin L, Oztop MH. Physico-Chemical Changes of Composite Whey Protein Hydrogels in Simulated Gastric Fluid Conditions. J Agric Food Chem 2018;66:9542-55. [DOI: 10.1021/acs.jafc.8b02829] [Cited by in Crossref: 23] [Cited by in F6Publishing: 24] [Article Influence: 4.6] [Reference Citation Analysis]
58 El Fawal GF, Abu-serie MM, Hassan MA, Elnouby MS. Hydroxyethyl cellulose hydrogel for wound dressing: Fabrication, characterization and in vitro evaluation. International Journal of Biological Macromolecules 2018;111:649-59. [DOI: 10.1016/j.ijbiomac.2018.01.040] [Cited by in Crossref: 93] [Cited by in F6Publishing: 78] [Article Influence: 18.6] [Reference Citation Analysis]
59 Tonyali B, Cikrikci S, Oztop MH. Physicochemical and microstructural characterization of gum tragacanth added whey protein based films. Food Research International 2018;105:1-9. [DOI: 10.1016/j.foodres.2017.10.071] [Cited by in Crossref: 50] [Cited by in F6Publishing: 50] [Article Influence: 10.0] [Reference Citation Analysis]
60 Kumar LRG, Anas KK, Tejpal CS, Mathew S. Food-Grade Biopolymers as Efficient Delivery Systems for Nutrients: An Overview. Polymers for Food Applications 2018. [DOI: 10.1007/978-3-319-94625-2_15] [Cited by in Crossref: 3] [Cited by in F6Publishing: 3] [Article Influence: 0.6] [Reference Citation Analysis]
61 Abaee A, Mohammadian M, Jafari SM. Whey and soy protein-based hydrogels and nano-hydrogels as bioactive delivery systems. Trends in Food Science & Technology 2017;70:69-81. [DOI: 10.1016/j.tifs.2017.10.011] [Cited by in Crossref: 194] [Cited by in F6Publishing: 200] [Article Influence: 32.3] [Reference Citation Analysis]