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Cited by in F6Publishing
For: 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]
Number Citing Articles
1 Li J, Zeng C, Huang Q, Zheng M, Chen J, Ma D. Control release of α-mangostin by a novel dual-polysaccharides delivery system for colitis treatment under simulated gastrointestinal conditions. Food Bioscience 2023. [DOI: 10.1016/j.fbio.2023.102531] [Reference Citation Analysis]
2 Yan J, Jiang X, Li L, Sun W, Lai B, Wu H. Storage stability of scallop (Patinopecten yessoensis) male gonad hydrolysates/κ-carrageenan composite hydrogels embeded curcumin. Food Hydrocolloids 2023;136:108228. [DOI: 10.1016/j.foodhyd.2022.108228] [Reference Citation Analysis]
3 Aliabbasi N, Emam-Djomeh Z, Askari G, Salami M. Design of glucono-δ-lactone-induced pinto bean protein isolate/κ-carrageenan mixed gels with various microstructures: fabrication, characterization, and release behavior. J Sci Food Agric 2023;103:1484-98. [PMID: 36184820 DOI: 10.1002/jsfa.12246] [Reference Citation Analysis]
4 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]
5 Bu K, Huang D, Li D, Zhu C. Encapsulation and sustained release of curcumin by hawthorn pectin and Tenebrio Molitor protein composite hydrogel. Int J Biol Macromol 2022;222:251-61. [PMID: 36152699 DOI: 10.1016/j.ijbiomac.2022.09.145] [Reference Citation Analysis]
6 Han J, Jiang J, Wang Q, Li P, Zhu B, Gu Q. Current Research on the Extraction, Functional Properties, Interaction with Polyphenols, and Application Evaluation in Delivery Systems of Aquatic-Based Proteins. J Agric Food Chem . [DOI: 10.1021/acs.jafc.2c04325] [Reference Citation Analysis]
7 Du J, Cao J, Zhou C, Pan D, Geng F, Wang Y. Insight into the mechanism of myosin-fibrin gelation induced by non-disulfide covalent cross-linking. Food Research International 2022. [DOI: 10.1016/j.foodres.2022.111168] [Cited by in Crossref: 3] [Cited by in F6Publishing: 5] [Article Influence: 3.0] [Reference Citation Analysis]