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Cited by in F6Publishing
For: Zhang Y, Wang Y, Zhang R, Yu J, Gao Y, Mao L. Tuning the rheological and tribological properties to simulate oral processing of novel high internal phase oleogel-in-water emulsions. Food Hydrocolloids 2022;131:107757. [DOI: 10.1016/j.foodhyd.2022.107757] [Cited by in Crossref: 5] [Cited by in F6Publishing: 5] [Article Influence: 5.0] [Reference Citation Analysis]
Number Citing Articles
1 Yan G, Wang S, Li Y, He L, Li Y, Zhang L. Effect of emulsifier HLB on aerated emulsions: Stability, interfacial behavior, and aeration properties. Journal of Food Engineering 2023. [DOI: 10.1016/j.jfoodeng.2023.111505] [Reference Citation Analysis]
2 Zhang R, Zhang Y, Yu J, Gao Y, Mao L. Enhanced freeze-thawing stability of water-in-oil pickering emulsions stabilized by ethylcellulose nanoparticles and oleogels. Carbohydrate Polymers 2023. [DOI: 10.1016/j.carbpol.2023.120814] [Reference Citation Analysis]
3 Liu L, Abdullah, Tian W, Chen Μ, Huang Y, Xiao J. Oral sensation and gastrointestinal digestive profiles of bigels tuned by the mass ratio of konjac glucomannan to gelatin in the binary hydrogel matrix. Carbohydrate Polymers 2023. [DOI: 10.1016/j.carbpol.2023.120765] [Reference Citation Analysis]
4 Shang W, Sun Y, Song J, Zhang P, Hou Y, Wang H, Tan M. Novel high internal phase oleogels-in-water pickering emulsions stabilized solely by whey protein isolate for 3D printing and fucoxanthin delivery. Food Hydrocolloids 2023. [DOI: 10.1016/j.foodhyd.2023.108609] [Reference Citation Analysis]
5 Mu R, Chen J. Oral bio-interfaces: Properties and functional roles of salivary multilayer in food oral processing. Trends in Food Science & Technology 2023. [DOI: 10.1016/j.tifs.2023.01.003] [Reference Citation Analysis]
6 Shu X, Wei Y, Luo X, Liu J, Mao L, Yuan F, Gao Y. κ-Carrageenan/konjac glucomannan composite hydrogel filled with rhamnolipid-stabilized nanostructured lipid carrier: Improvement of structure and properties. Food Hydrocolloids 2023;134:108088. [DOI: 10.1016/j.foodhyd.2022.108088] [Reference Citation Analysis]
7 Li X, Pu C, Wei H, Huang F, Bai Y, Zhang C. Enhanced oil recovery in fractured low-permeability reservoirs by a novel gel system prepared by sustained-release crosslinker and water-soluble thixotropic polymer. Geoenergy Science and Engineering 2023. [DOI: 10.1016/j.geoen.2023.211424] [Reference Citation Analysis]
8 Perța-Crișan S, Ursachi CȘ, Chereji BD, Munteanu FD. Oleogels-Innovative Technological Solution for the Nutritional Improvement of Meat Products. Foods 2022;12. [PMID: 36613347 DOI: 10.3390/foods12010131] [Reference Citation Analysis]
9 Rezler R. The Role of Starch in Shaping the Rheo-Mechanical Properties of Fat-in-Water Emulsions. Polysaccharides 2022;3:804-817. [DOI: 10.3390/polysaccharides3040047] [Reference Citation Analysis]
10 Gao H, Huang X, Xie Y, Fang S, Chen W, Zhang K, Chen X, Zou L, Liu W. Improving the gastrointestinal activity of probiotics through encapsulation within biphasic gel water-in-oil emulsions. Food Funct 2022. [PMID: 36148831 DOI: 10.1039/d2fo01939f] [Reference Citation Analysis]
11 Sun D, Wu M, Zhou C, Wang B. Transformation of high moisture extrusion on pea protein isolate in melting zone during: From the aspects of the rheological property, physicochemical attributes and modification mechanism. Food Hydrocolloids 2022. [DOI: 10.1016/j.foodhyd.2022.108016] [Reference Citation Analysis]