| 1 |
Liu Y, Cao K, Li T, Mu D, Zhang N, Wang Y, Wu R, Wu J. Encapsulation of docosahexaenoic acid (DHA) using self-assembling food-derived proteins for efficient biological functions. Food Science and Human Wellness 2023;12:1861-1871. [DOI: 10.1016/j.fshw.2023.02.038] [Reference Citation Analysis]
|
| 2 |
Zeng X, Jiang W, Li H, Li Q, Kokini JL, Du Z, Xi Y, Li J. Interactions of Mesona chinensis Benth polysaccharides with different polysaccharides to fabricate food hydrogels: A review. Food Hydrocolloids 2023;139:108556. [DOI: 10.1016/j.foodhyd.2023.108556] [Reference Citation Analysis]
|
| 3 |
Başyiğit B, Altun G, Yücetepe M, Karaaslan A, Karaaslan M. Locust bean gum provides excellent mechanical and release attributes to soy protein-based natural hydrogels. Int J Biol Macromol 2023;231:123352. [PMID: 36681221 DOI: 10.1016/j.ijbiomac.2023.123352] [Reference Citation Analysis]
|
| 4 |
Grácio M, Oliveira S, Lima A, Boavida Ferreira R. RuBisCO as a protein source for potential food applications: a review. Food Chemistry 2023. [DOI: 10.1016/j.foodchem.2023.135993] [Reference Citation Analysis]
|
| 5 |
Khan MA, Bao H, Cheng H, Feng S, Wang Y, Liang L. Fabrication of whey-protein-stabilized G/O/W emulsion for the encapsulation and retention of -ascorbic acid and α-tocopherol. Journal of Food Engineering 2023;341:111335. [DOI: 10.1016/j.jfoodeng.2022.111335] [Reference Citation Analysis]
|
| 6 |
Wang Z, Chen Y, Zhang N, Zhang RX, He R, Ju X, Mamadalieva NZ. Plant protein nanogel–based patchy Janus particles with tunable anisotropy for perishable food preservation. Food Frontiers 2023. [DOI: 10.1002/fft2.219] [Reference Citation Analysis]
|
| 7 |
Zannou O, Oussou KF, Chabi IB, Awad NMH, Aïssi MV, Goksen G, Mortas M, Oz F, Proestos C, Kayodé APP. Nanoencapsulation of Cyanidin 3-O-Glucoside: Purpose, Technique, Bioavailability, and Stability. Nanomaterials (Basel) 2023;13. [PMID: 36770579 DOI: 10.3390/nano13030617] [Reference Citation Analysis]
|
| 8 |
Guo J, Gu X, Du L, Meng Z. Spirulina platensis protein nanoparticle-based bigels: Dual stabilization, phase inversion, and 3D printing. Food Hydrocolloids 2023;135:108160. [DOI: 10.1016/j.foodhyd.2022.108160] [Reference Citation Analysis]
|
| 9 |
Zhang Y, Zhang Z, Fu Y, Gao Y, Guo W, Hu R, Liu X. Effects of Different pH on Properties of Heat-induced Auricularia auricula-judae polysaccharide-whey protein isolate Composite Gels. Food Structure 2023. [DOI: 10.1016/j.foostr.2023.100317] [Reference Citation Analysis]
|
| 10 |
Pereira RN, Rodrigues RM, Vicente AA. Electrotechnologies for the development of food-based structured systems. Food Structure Engineering and Design for Improved Nutrition, Health and Well-Being 2023. [DOI: 10.1016/b978-0-323-85513-6.00005-0] [Cited by in Crossref: 1] [Article Influence: 1.0] [Reference Citation Analysis]
|
| 11 |
Silva MPD, Rosales TKO, Pedrosa LDF, Fabi JP. Creation of a new proof-of-concept pectin/lysozyme nanocomplex as potential β-lactose delivery matrix: Structure and thermal stability analyses. Food Hydrocolloids 2023;134:108011. [DOI: 10.1016/j.foodhyd.2022.108011] [Cited by in Crossref: 1] [Cited by in F6Publishing: 1] [Article Influence: 1.0] [Reference Citation Analysis]
|
| 12 |
Liu Y, Li X, Sun H, Zhang J, Cai C, Xu N, Feng J, Nan B, Wang Y, Liu J. Whey protein concentrate/pullulan gel as a novel microencapsulated wall material for astaxanthin with improving stability and bioaccessibility. Food Hydrocolloids 2023. [DOI: 10.1016/j.foodhyd.2023.108467] [Reference Citation Analysis]
|
| 13 |
Shakoor IF, Pamunuwa GK, Karunaratne DN. Efficacy of alginate and chickpea protein polymeric matrices in encapsulating curcumin for improved stability, sustained release and bioaccessibility. Food Hydrocolloids for Health 2023. [DOI: 10.1016/j.fhfh.2023.100119] [Reference Citation Analysis]
|
| 14 |
Hu R, Dong D, Hu J, Liu H. Improved viability of probiotics encapsulated in soybean protein isolate matrix microcapsules by coacervation and cross-linking modification. Food Hydrocolloids 2023. [DOI: 10.1016/j.foodhyd.2023.108457] [Reference Citation Analysis]
|
| 15 |
Liu L, Chen H, Zou Y, Chen F, Fan Y, Yong Q. Zwitterionic chitin nanocrystals mediated composite and self-assembly with cellulose nanofibrils. Int J Biol Macromol 2022;223:108-19. [PMID: 36336160 DOI: 10.1016/j.ijbiomac.2022.10.235] [Reference Citation Analysis]
|
| 16 |
Nath PC, Debnath S, Sridhar K, Inbaraj BS, Nayak PK, Sharma M. A Comprehensive Review of Food Hydrogels: Principles, Formation Mechanisms, Microstructure, and Its Applications. Gels 2022;9. [PMID: 36661769 DOI: 10.3390/gels9010001] [Cited by in Crossref: 1] [Cited by in F6Publishing: 1] [Article Influence: 1.0] [Reference Citation Analysis]
|
| 17 |
Demirkıran E, Başyi̇ğit B, Altun G, Yücetepe M, Sağlam H, Karaaslan M. Facile construction of fruit protein based natural hydrogel via intra/inter molecular cross-linking. Food Hydrocolloids 2022;133:107899. [DOI: 10.1016/j.foodhyd.2022.107899] [Reference Citation Analysis]
|
| 18 |
Silva MP, Fabi JP. Food biopolymers-derived nanogels for encapsulation and delivery of biologically active compounds: A perspective review. Food Hydrocolloids for Health 2022;2:100079. [DOI: 10.1016/j.fhfh.2022.100079] [Reference Citation Analysis]
|
| 19 |
Kaushal N, Singh M. Fabrication and characterization of a bilayered system enabling sustained release of bioflavonoids derived from mandarin biomass. Food Hydrocolloids for Health 2022. [DOI: 10.1016/j.fhfh.2022.100114] [Reference Citation Analysis]
|
| 20 |
Yan J, Li S, Chen G, Ma C, Mcclements DJ, Liu X, Liu F. Formation, physicochemical properties, and comparison of heat- and enzyme-induced whey protein-gelatin composite hydrogels. Food Hydrocolloids 2022. [DOI: 10.1016/j.foodhyd.2022.108384] [Reference Citation Analysis]
|
| 21 |
Wu T, Cheng J, Zhang J, Zhao H, Sui W, Zhu Q, Jin Y, Zhang M. Hypoglycemic Activity of Self-Assembled Gellan Gum-Soybean Isolate Composite Hydrogel-Embedded Active Substance-Saponin. Foods 2022;11. [PMID: 36429321 DOI: 10.3390/foods11223729] [Reference Citation Analysis]
|
| 22 |
Cao M, Liao L, Zhang X, Chen X, Peng S, Zou L, Liang R, Liu W. Electric field-driven fabrication of anisotropic hydrogels from plant proteins: Microstructure, gel performance and formation mechanism. Food Hydrocolloids 2022. [DOI: 10.1016/j.foodhyd.2022.108297] [Reference Citation Analysis]
|
| 23 |
Wu Y, Wu J, Meng X, Zhou L, Liu W, Liu C, Prakash S, Zhong J. The gel mechanism and carrier quality of fibrous and granular whey protein self-assembly. Food Hydrocolloids 2022. [DOI: 10.1016/j.foodhyd.2022.108302] [Reference Citation Analysis]
|
| 24 |
Khatun S, Appidi T, Rengan AK. Casein nanoformulations - Potential biomaterials in theranostics. Food Bioscience 2022. [DOI: 10.1016/j.fbio.2022.102200] [Reference Citation Analysis]
|
| 25 |
Stoica F, Condurache NN, Aprodu I, Andronoiu DG, Enachi E, Stănciuc N, Bahrim GE, Croitoru C, Râpeanu G. Value-added salad dressing enriched with red onion skin anthocyanins entrapped in different biopolymers. Food Chemistry: X 2022;15:100374. [DOI: 10.1016/j.fochx.2022.100374] [Cited by in F6Publishing: 2] [Reference Citation Analysis]
|
| 26 |
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]
|
| 27 |
Haas S, Körner S, Zintel L, Hubbuch J. Changing mechanical properties of photopolymerized, dityrosine-crosslinked protein-based hydrogels. Front Bioeng Biotechnol 2022;10:1006438. [DOI: 10.3389/fbioe.2022.1006438] [Cited by in Crossref: 1] [Article Influence: 1.0] [Reference Citation Analysis]
|
| 28 |
Wang L, Zhou N, Zheng S, Pang J. Formation of composite hydrogel of carboxymethyl konjac glucomannan/gelatin for sustained release of EGCG. Food Science and Human Wellness 2022;11:1373-83. [DOI: 10.1016/j.fshw.2022.04.037] [Cited by in Crossref: 1] [Cited by in F6Publishing: 1] [Article Influence: 1.0] [Reference Citation Analysis]
|
| 29 |
Li G, Zhao Y, Zhang J, Hao J, Xu D, Cao Y. CaCO3 loaded lipid microspheres prepared by the solid-in-oil-in-water emulsions technique with propylene glycol alginate and xanthan gum. Front Nutr 2022;9:961326. [DOI: 10.3389/fnut.2022.961326] [Reference Citation Analysis]
|
| 30 |
Siddiqui SA, Alvi T, Biswas A, Shityakov S, Gusinskaia T, Lavrentev F, Dutta K, Khan MKI, Stephen J, Radhakrishnan M. Food gels: principles, interaction mechanisms and its microstructure. Crit Rev Food Sci Nutr 2022;:1-22. [PMID: 35916765 DOI: 10.1080/10408398.2022.2103087] [Cited by in Crossref: 3] [Cited by in F6Publishing: 3] [Article Influence: 3.0] [Reference Citation Analysis]
|
| 31 |
Zhang Q, Liu Y, Yang G, Kong H, Guo L, Wei G. Recent advances in protein hydrogels: From design, structural and functional regulations to healthcare applications. Chemical Engineering Journal 2022. [DOI: 10.1016/j.cej.2022.138494] [Reference Citation Analysis]
|
| 32 |
Manzoor A, Dar AH, Pandey VK, Shams R, Khan S, Panesar PS, Kennedy JF, Fayaz U, Khan SA. Recent insights into polysaccharide-based hydrogels and their potential applications in food sector: A review. Int J Biol Macromol 2022;213:987-1006. [PMID: 35705126 DOI: 10.1016/j.ijbiomac.2022.06.044] [Cited by in Crossref: 5] [Cited by in F6Publishing: 5] [Article Influence: 5.0] [Reference Citation Analysis]
|
| 33 |
Karim A, Rehman A, Feng J, Noreen A, Assadpour E, Kharazmi MS, Lianfu Z, Jafari SM. Alginate-based nanocarriers for the delivery and controlled-release of bioactive compounds. Adv Colloid Interface Sci 2022;307:102744. [PMID: 35878506 DOI: 10.1016/j.cis.2022.102744] [Reference Citation Analysis]
|
| 34 |
Zhao Y, Yan M, Xue S, Zhang T, Shen X. Influence of ultrasound and enzymatic cross-linking on freeze-thaw stability and release properties of whey protein isolate hydrogel. J Dairy Sci 2022:S0022-0302(22)00394-0. [PMID: 35863927 DOI: 10.3168/jds.2021-21605] [Reference Citation Analysis]
|
| 35 |
Zhong J, Jia J, Lyu Q, Chen G, Fu S. Production of whey protein nanofiber as a carrier for copper entrapment. Innovative Food Science & Emerging Technologies 2022;79:103035. [DOI: 10.1016/j.ifset.2022.103035] [Reference Citation Analysis]
|
| 36 |
Wen C, Zhang J, Zhang H, Duan Y. New Perspective on Natural Plant Protein-Based Nanocarriers for Bioactive Ingredients Delivery. Foods 2022;11:1701. [PMID: 35741899 DOI: 10.3390/foods11121701] [Cited by in Crossref: 1] [Cited by in F6Publishing: 1] [Article Influence: 1.0] [Reference Citation Analysis]
|
| 37 |
Habibi A, Kasapis S, Truong T. Effect of hydrogel particle size embedded into oleogels on the physico-functional properties of hydrogel-in-oleogel (bigels). LWT 2022;163:113501. [DOI: 10.1016/j.lwt.2022.113501] [Reference Citation Analysis]
|
| 38 |
Roll Zimmer TB, Barboza Mendonça CR, Zambiazi RC. Methods of protection and application of carotenoids in foods - A bibliographic review. Food Bioscience 2022. [DOI: 10.1016/j.fbio.2022.101829] [Cited by in Crossref: 1] [Cited by in F6Publishing: 1] [Article Influence: 1.0] [Reference Citation Analysis]
|
| 39 |
Guan T, Zhang Z, Li X, Cui S, Mcclements DJ, Wu X, Chen L, Long J, Jiao A, Qiu C, Jin Z. Preparation, Characteristics, and Advantages of Plant Protein-Based Bioactive Molecule Delivery Systems. Foods 2022;11:1562. [DOI: 10.3390/foods11111562] [Cited by in Crossref: 5] [Cited by in F6Publishing: 5] [Article Influence: 5.0] [Reference Citation Analysis]
|
| 40 |
Stoica F, Condurache NN, Horincar G, Constantin OE, Turturică M, Stănciuc N, Aprodu I, Croitoru C, Râpeanu G. Value-Added Crackers Enriched with Red Onion Skin Anthocyanins Entrapped in Different Combinations of Wall Materials. Antioxidants 2022;11:1048. [DOI: 10.3390/antiox11061048] [Cited by in Crossref: 2] [Cited by in F6Publishing: 2] [Article Influence: 2.0] [Reference Citation Analysis]
|
| 41 |
Hu S, Lin S, He X, Sun N. Iron delivery systems for controlled release of iron and enhancement of iron absorption and bioavailability. Crit Rev Food Sci Nutr 2022;:1-20. [PMID: 35588258 DOI: 10.1080/10408398.2022.2076652] [Cited by in Crossref: 1] [Cited by in F6Publishing: 1] [Article Influence: 1.0] [Reference Citation Analysis]
|
| 42 |
Çakmak E, Koc-Bilican B, Avila-Poveda OH, Karaduman T, Cansaran-Duman D, Williams ST, Kaya M. Discovery of protein-based natural hydrogel from the girdle of the 'sea cockroach' Chiton articulatus (Chitonida: Chitonidae). PeerJ 2022;10:e13386. [PMID: 35573172 DOI: 10.7717/peerj.13386] [Reference Citation Analysis]
|
| 43 |
Ray A, Sharma A, Singhal RS. Valorization of arabinoxylans from Linum usitatissimum (flaxseed) and galactomannans from Leucaena leucocephala (subabul) to develop hybrid hydrogels: Rheological, morphological and thermal characterization. Industrial Crops and Products 2022;178:114575. [DOI: 10.1016/j.indcrop.2022.114575] [Cited by in F6Publishing: 2] [Reference Citation Analysis]
|
| 44 |
Xia W, Zhu L, Delahaije RJ, Cheng Z, Zhou X, Sagis LM. Acid-induced gels from soy and whey protein thermally-induced mixed aggregates: Rheology and microstructure. Food Hydrocolloids 2022;125:107376. [DOI: 10.1016/j.foodhyd.2021.107376] [Cited by in Crossref: 3] [Cited by in F6Publishing: 3] [Article Influence: 3.0] [Reference Citation Analysis]
|
| 45 |
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]
|
| 46 |
He M, Teng F, Chen H, Wu C, Huang Y, Li Y. Fabrication of soy protein isolate-succinic anhydride-dextran nanogels: Properties, performance, and controlled release of curcumin. LWT 2022;160:113259. [DOI: 10.1016/j.lwt.2022.113259] [Cited by in Crossref: 1] [Cited by in F6Publishing: 1] [Article Influence: 1.0] [Reference Citation Analysis]
|
| 47 |
Ali F, Khan I, Chen J, Akhtar K, Bakhsh EM, Khan SB. Emerging Fabrication Strategies of Hydrogels and Its Applications. Gels 2022;8:205. [DOI: 10.3390/gels8040205] [Cited by in Crossref: 3] [Cited by in F6Publishing: 2] [Article Influence: 3.0] [Reference Citation Analysis]
|
| 48 |
Luiza Koop B, Nascimento da Silva M, Diniz da Silva F, Thayres dos Santos Lima K, Santos Soares L, José de Andrade C, Ayala Valencia G, Rodrigues Monteiro A. Flavonoids, anthocyanins, betalains, curcumin, and carotenoids: Sources, classification and enhanced stabilization by encapsulation and adsorption. Food Research International 2022;153:110929. [DOI: 10.1016/j.foodres.2021.110929] [Cited by in Crossref: 10] [Cited by in F6Publishing: 11] [Article Influence: 10.0] [Reference Citation Analysis]
|
| 49 |
Zheng L, Regenstein JM, Zhou L, Wang Z. Soy protein isolates: A review of their composition, aggregation, and gelation. Compr Rev Food Sci Food Saf 2022. [PMID: 35182006 DOI: 10.1111/1541-4337.12925] [Cited by in Crossref: 5] [Cited by in F6Publishing: 6] [Article Influence: 5.0] [Reference Citation Analysis]
|
| 50 |
Abdullah, Zou Y, Farooq S, Walayat N, Zhang H, Faieta M, Pittia P, Huang Q. Bio-aerogels: Fabrication, properties and food applications. Crit Rev Food Sci Nutr 2022;:1-23. [PMID: 35156465 DOI: 10.1080/10408398.2022.2037504] [Cited by in Crossref: 4] [Cited by in F6Publishing: 4] [Article Influence: 4.0] [Reference Citation Analysis]
|
| 51 |
Leng X, Cheng S, Wu H, Nian Y, Zeng X, Hu B. High Internal Phase Emulsions Stabilized with Polyphenol-Amyloid Fibril Supramolecules for Encapsulation and Protection of Lutein. J Agric Food Chem 2022. [PMID: 35133823 DOI: 10.1021/acs.jafc.1c04615] [Cited by in Crossref: 3] [Cited by in F6Publishing: 4] [Article Influence: 3.0] [Reference Citation Analysis]
|
| 52 |
Jin X, Qu R, Wang Y, Li D, Wang L. Effect and Mechanism of Acid-Induced Soy Protein Isolate Gels as Influenced by Cellulose Nanocrystals and Microcrystalline Cellulose. Foods 2022;11:461. [DOI: 10.3390/foods11030461] [Cited by in Crossref: 2] [Cited by in F6Publishing: 2] [Article Influence: 2.0] [Reference Citation Analysis]
|
| 53 |
Chen H, Cai X, Cheng J, Wang S. Self-assembling peptides: Molecule-nanostructure-function and application on food industry. Trends in Food Science & Technology 2022;120:212-22. [DOI: 10.1016/j.tifs.2021.12.027] [Cited by in Crossref: 3] [Cited by in F6Publishing: 3] [Article Influence: 3.0] [Reference Citation Analysis]
|
| 54 |
Zhong M, Sun Y, Sun Y, Song H, Zhang S, Qi B, Li Y. Sodium Dodecyl Sulfate-Dependent Disassembly and Reassembly of Soybean Lipophilic Protein Nanoparticles: An Environmentally Friendly Nanocarrier for Resveratrol. J Agric Food Chem 2022. [PMID: 35023729 DOI: 10.1021/acs.jafc.1c06622] [Reference Citation Analysis]
|
| 55 |
Nongmaithem SD, Hulle NRS. Nanostructures for improving food structure and functionality. Food, Medical, and Environmental Applications of Nanomaterials 2022. [DOI: 10.1016/b978-0-12-822858-6.00009-1] [Reference Citation Analysis]
|
| 56 |
Deka A, Bardhan P, Mandal M, Kataki R. Nano-biomaterials as a Potential Tool for Futuristic Applications. Handbook of Smart Materials, Technologies, and Devices 2022. [DOI: 10.1007/978-3-030-84205-5_32] [Reference Citation Analysis]
|
| 57 |
Mirarab Razi S, Mohammadian M, Rashidinejad A. Vitamin C. Handbook of Food Bioactive Ingredients 2022. [DOI: 10.1007/978-3-030-81404-5_26-1] [Reference Citation Analysis]
|
| 58 |
Vahedifar A, Wu J. Extraction, nutrition, functionality and commercial applications of canola proteins as an underutilized plant protein source for human nutrition. Emerging Sources and Applications of Alternative Proteins 2022. [DOI: 10.1016/bs.afnr.2022.04.001] [Reference Citation Analysis]
|
| 59 |
Saini A, Panwar D, Panesar PS, Chandra P. Potential of Nanotechnology in Food Analysis and Quality Improvement. Nanosensing and Bioanalytical Technologies in Food Quality Control 2022. [DOI: 10.1007/978-981-16-7029-9_8] [Reference Citation Analysis]
|
| 60 |
Kumar M, Tomar M, Punia S, Dhakane-lad J, Dhumal S, Changan S, Senapathy M, Berwal MK, Sampathrajan V, Sayed AA, Chandran D, Pandiselvam R, Rais N, Mahato DK, Udikeri SS, Satankar V, Anitha T, Reetu, Radha, Singh S, Amarowicz R, Kennedy JF. Plant-based proteins and their multifaceted industrial applications. LWT 2022;154:112620. [DOI: 10.1016/j.lwt.2021.112620] [Cited by in Crossref: 18] [Cited by in F6Publishing: 15] [Article Influence: 18.0] [Reference Citation Analysis]
|
| 61 |
Zhang H, Feng H, Ling J, Ouyang XK, Song X. Enhancing the stability of zein/fucoidan composite nanoparticles with calcium ions for quercetin delivery. Int J Biol Macromol 2021;193:2070-8. [PMID: 34774592 DOI: 10.1016/j.ijbiomac.2021.11.039] [Cited by in Crossref: 14] [Cited by in F6Publishing: 12] [Article Influence: 7.0] [Reference Citation Analysis]
|
| 62 |
Esfahan Z, Izhar S, Ismail M, Yoshida H. Subcritical water treatment of bovine serum albumin pathway to produce superabsorbent biomaterial as green technology. Materials Today Sustainability 2021;16:100087. [DOI: 10.1016/j.mtsust.2021.100087] [Cited by in Crossref: 1] [Cited by in F6Publishing: 1] [Article Influence: 0.5] [Reference Citation Analysis]
|
| 63 |
Matos Fonseca ☆ J, Koop ☆ BL, Trevisol TC, Capello C, Monteiro AR, Valencia GA. An Overview of Biopolymers in Food Packaging Systems. In: Parameswaranpillai J, Krishnankutty RE, Jayakumar A, Rangappa SM, Siengchin S, editors. Nanotechnology‐Enhanced Food Packaging. Wiley; 2022. pp. 19-53. [DOI: 10.1002/9783527827718.ch2] [Cited by in Crossref: 2] [Cited by in F6Publishing: 2] [Article Influence: 1.0] [Reference Citation Analysis]
|
| 64 |
Hua Y, Wei Z, Xue C. Chitosan and its composites-based delivery systems: advances and applications in food science and nutrition sector. Crit Rev Food Sci Nutr 2021;:1-20. [PMID: 34793271 DOI: 10.1080/10408398.2021.2004992] [Cited by in Crossref: 1] [Cited by in F6Publishing: 1] [Article Influence: 0.5] [Reference Citation Analysis]
|
| 65 |
Koysuren B, Oztop MH, Mazi BG. Sesame seed as an alternative plant protein source: A comprehensive physicochemical characterisation study for alkaline, salt and enzyme‐assisted extracted samples. Int J Food Sci Technol 2021;56:5471-84. [DOI: 10.1111/ijfs.15229] [Cited by in Crossref: 3] [Cited by in F6Publishing: 4] [Article Influence: 1.5] [Reference Citation Analysis]
|
| 66 |
Lamaming SZ, Lamaming J, Rawi NFM, Hashim R, Kassim MHM, Hussin MH, Bustami Y, Sulaiman O, Amini MHM, Hiziroglu S. Improvements and limitation of soy protein‐based adhesive: A review. Polym Eng Sci 2021;61:2393-405. [DOI: 10.1002/pen.25782] [Cited by in Crossref: 9] [Cited by in F6Publishing: 10] [Article Influence: 4.5] [Reference Citation Analysis]
|
| 67 |
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]
|
| 68 |
Soleimanifar M, Jafari SM, Assadpour E, Mirarab A. Electrosprayed whey protein nanocarriers containing natural phenolics; thermal and antioxidant properties, release behavior and stability. Journal of Food Engineering 2021;307:110644. [DOI: 10.1016/j.jfoodeng.2021.110644] [Cited by in Crossref: 5] [Cited by in F6Publishing: 4] [Article Influence: 2.5] [Reference Citation Analysis]
|
| 69 |
Du M, Lu W, Zhang Y, Mata A, Fang Y. Natural polymer-sourced interpenetrating network hydrogels: Fabrication, properties, mechanism and food applications. Trends in Food Science & Technology 2021;116:342-56. [DOI: 10.1016/j.tifs.2021.07.031] [Cited by in Crossref: 7] [Cited by in F6Publishing: 9] [Article Influence: 3.5] [Reference Citation Analysis]
|
| 70 |
Kazemi-taskooh Z, Varidi M. Food-based iron delivery systems: A review. Trends in Food Science & Technology 2021;116:75-89. [DOI: 10.1016/j.tifs.2021.07.005] [Cited by in Crossref: 5] [Cited by in F6Publishing: 6] [Article Influence: 2.5] [Reference Citation Analysis]
|
| 71 |
Babaei J, Khodaiyan F, Mohammadian M, Sheikhi M. In vitro digestibility and functional attributes of the whey protein heat-induced hydrogels reinforced by various polysaccharides and CaCl2. Food Measure 2022;16:19-28. [DOI: 10.1007/s11694-021-01142-y] [Cited by in Crossref: 2] [Cited by in F6Publishing: 2] [Article Influence: 1.0] [Reference Citation Analysis]
|
| 72 |
Akhtar A, Aslam S, Khan S, McClements DJ, Khalid N, Maqsood S. Utilization of diverse protein sources for the development of protein-based nanostructures as bioactive carrier systems: A review of recent research findings (2010-2021). Crit Rev Food Sci Nutr 2021;:1-19. [PMID: 34565242 DOI: 10.1080/10408398.2021.1980370] [Cited by in Crossref: 2] [Cited by in F6Publishing: 2] [Article Influence: 1.0] [Reference Citation Analysis]
|
| 73 |
He Z, Liu C, Zhao J, Li W, Wang Y. Physicochemical properties of a ginkgo seed protein-pectin composite gel. Food Hydrocolloids 2021;118:106781. [DOI: 10.1016/j.foodhyd.2021.106781] [Cited by in Crossref: 10] [Cited by in F6Publishing: 13] [Article Influence: 5.0] [Reference Citation Analysis]
|
| 74 |
Grace MH, Hoskin R, Xiong J, Lila MA. Whey and soy proteins as wall materials for spray drying rosemary: Effects on polyphenol composition, antioxidant activity, bioaccessibility after in vitro gastrointestinal digestion and stability during storage. LWT 2021;149:111901. [DOI: 10.1016/j.lwt.2021.111901] [Cited by in Crossref: 6] [Cited by in F6Publishing: 6] [Article Influence: 3.0] [Reference Citation Analysis]
|
| 75 |
Nardy Paiva V, de Souza Soares L, Stephani R, Pereira Silva ÁA, Fernandes de Carvalho A, Rodrigues Toledo Renhe I, Tuler Perrone Í. Physical properties of UHT light cream: impact of the high-pressure homogenization and addition of hydrocolloids. J Dairy Res 2021;88:343-50. [PMID: 34289915 DOI: 10.1017/S0022029921000558] [Reference Citation Analysis]
|
| 76 |
Selvasekaran P, Chidambaram R. Advances in formulation for the production of low-fat, fat-free, low-sugar, and sugar-free chocolates: An overview of the past decade. Trends in Food Science & Technology 2021;113:315-34. [DOI: 10.1016/j.tifs.2021.05.008] [Cited by in Crossref: 11] [Cited by in F6Publishing: 12] [Article Influence: 5.5] [Reference Citation Analysis]
|
| 77 |
Gautam S, Sharma B, Jain P. Green Natural Protein Isolate based composites and nanocomposites: A review. Polymer Testing 2021;99:106626. [DOI: 10.1016/j.polymertesting.2020.106626] [Cited by in Crossref: 9] [Cited by in F6Publishing: 5] [Article Influence: 4.5] [Reference Citation Analysis]
|
| 78 |
Xu D, Lim S, Cao Y, Abad A, Kang AN, Clark DS. Filamentous chaperone protein-based hydrogel stabilizes enzymes against thermal inactivation. Chem Commun (Camb) 2021;57:5511-3. [PMID: 33988635 DOI: 10.1039/d1cc01288f] [Reference Citation Analysis]
|
| 79 |
D'Angelo NA, Noronha MA, Kurnik IS, Câmara MCC, Vieira JM, Abrunhosa L, Martins JT, Alves TFR, Tundisi LL, Ataide JA, Costa JSR, Jozala AF, Nascimento LO, Mazzola PG, Chaud MV, Vicente AA, Lopes AM. Curcumin encapsulation in nanostructures for cancer therapy: A 10-year overview. Int J Pharm 2021;604:120534. [PMID: 33781887 DOI: 10.1016/j.ijpharm.2021.120534] [Cited by in Crossref: 12] [Cited by in F6Publishing: 11] [Article Influence: 6.0] [Reference Citation Analysis]
|
| 80 |
Xiang N, Wu S, Wei Z, Shao P, Sun P. Characterization of iron reducibility of soy protein amyloid fibrils and their applications in iron fortification. Food Chem 2021;353:129420. [PMID: 33711705 DOI: 10.1016/j.foodchem.2021.129420] [Cited by in Crossref: 10] [Cited by in F6Publishing: 11] [Article Influence: 5.0] [Reference Citation Analysis]
|
| 81 |
Samborska K, Boostani S, Geranpour M, Hosseini H, Dima C, Khoshnoudi-nia S, Rostamabadi H, Falsafi SR, Shaddel R, Akbari-alavijeh S, Jafari SM. Green biopolymers from by-products as wall materials for spray drying microencapsulation of phytochemicals. Trends in Food Science & Technology 2021;108:297-325. [DOI: 10.1016/j.tifs.2021.01.008] [Cited by in Crossref: 27] [Cited by in F6Publishing: 22] [Article Influence: 13.5] [Reference Citation Analysis]
|
| 82 |
Kazemi-taskooh Z, Varidi M. Designation and characterization of cold-set whey protein-gellan gum hydrogel for iron entrapment. Food Hydrocolloids 2021;111:106205. [DOI: 10.1016/j.foodhyd.2020.106205] [Cited by in Crossref: 21] [Cited by in F6Publishing: 15] [Article Influence: 10.5] [Reference Citation Analysis]
|
| 83 |
Chen D, Zhu X, Ilavsky J, Whitmer T, Hatzakis E, Jones OG, Campanella OH. Polyphenols Weaken Pea Protein Gel by Formation of Large Aggregates with Diminished Noncovalent Interactions. Biomacromolecules 2021;22:1001-14. [PMID: 33494594 DOI: 10.1021/acs.biomac.0c01753] [Cited by in Crossref: 11] [Cited by in F6Publishing: 12] [Article Influence: 5.5] [Reference Citation Analysis]
|
| 84 |
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]
|
| 85 |
Gul K, Gan RY, Sun CX, Jiao G, Wu DT, Li HB, Kenaan A, Corke H, Fang YP. Recent advances in the structure, synthesis, and applications of natural polymeric hydrogels. Crit Rev Food Sci Nutr 2021;:1-16. [PMID: 33406881 DOI: 10.1080/10408398.2020.1870034] [Cited by in Crossref: 10] [Cited by in F6Publishing: 3] [Article Influence: 5.0] [Reference Citation Analysis]
|
| 86 |
Silva KCG, Bourbon AI, Pastrana L, Sato ACK. Biopolymer interactions on emulsion-filled hydrogels: chemical, mechanical properties and microstructure. Food Res Int 2021;141:110059. [PMID: 33641959 DOI: 10.1016/j.foodres.2020.110059] [Cited by in Crossref: 5] [Cited by in F6Publishing: 5] [Article Influence: 2.5] [Reference Citation Analysis]
|
| 87 |
Vinceković M, Jurić S, Marijan M, Viskić M, Vlahoviček-kahlina K, Maslov Bandić L. Encapsulation of herb extracts (Aromatic and medicinal herbs). Aromatic Herbs in Food 2021. [DOI: 10.1016/b978-0-12-822716-9.00008-1] [Cited by in Crossref: 2] [Cited by in F6Publishing: 2] [Article Influence: 1.0] [Reference Citation Analysis]
|
| 88 |
Mukherjee S, Hettiarachchy N, Verghese M. Nutraceutical delivery system. Food, Medical, and Environmental Applications of Polysaccharides 2021. [DOI: 10.1016/b978-0-12-819239-9.00023-3] [Reference Citation Analysis]
|
| 89 |
Aslam S, Ahmad M, Riaz M. Stability of Carotenoids. Carotenoids: Structure and Function in the Human Body 2021. [DOI: 10.1007/978-3-030-46459-2_8] [Cited by in Crossref: 1] [Cited by in F6Publishing: 1] [Article Influence: 0.5] [Reference Citation Analysis]
|
| 90 |
Guimarães A, Bourbon AI, Azevedo G, Venâncio A, Pastrana LM, Abrunhosa L, Cerqueira MA. Edible films and coatings as carriers of nano and microencapsulated ingredients. Application of Nano/Microencapsulated Ingredients in Food Products 2021. [DOI: 10.1016/b978-0-12-815726-8.00005-2] [Cited by in Crossref: 2] [Cited by in F6Publishing: 2] [Article Influence: 1.0] [Reference Citation Analysis]
|
| 91 |
Sahani S, Mishra S, Sharma YC. Micro and Nanoengineered Structures in Food Sector. Sustainable Agriculture Reviews 2021. [DOI: 10.1007/978-3-030-76813-3_1] [Reference Citation Analysis]
|
| 92 |
Zhang S, Huang W, Feizollahi E, Roopesh M, Chen L. Improvement of pea protein gelation at reduced temperature by atmospheric cold plasma and the gelling mechanism study. Innovative Food Science & Emerging Technologies 2021;67:102567. [DOI: 10.1016/j.ifset.2020.102567] [Cited by in Crossref: 17] [Cited by in F6Publishing: 19] [Article Influence: 8.5] [Reference Citation Analysis]
|
| 93 |
Aslam S, Khan RS, Maqsood S, Khalid N. Application of nano/microencapsulated ingredients in drinks and beverages. Application of Nano/Microencapsulated Ingredients in Food Products 2021. [DOI: 10.1016/b978-0-12-815726-8.00003-9] [Reference Citation Analysis]
|
| 94 |
Deka A, Bardhan P, Mandal M, Kataki R. Nano-biomaterials as a Potential Tool for Futuristic Applications. Handbook of Smart Materials, Technologies, and Devices 2021. [DOI: 10.1007/978-3-030-58675-1_32-1] [Reference Citation Analysis]
|
| 95 |
Rostamabadi H, Falsafi SR, Jafari SM. Covalent and Electrostatic Protein-Polysaccharide Systems for Encapsulation of Nutraceuticals. Encyclopedia of Materials: Composites 2021. [DOI: 10.1016/b978-0-12-819724-0.00055-0] [Reference Citation Analysis]
|
| 96 |
Shah AH, Rather MA. Anti-microbial Nanocarriers: Role of Nanomaterials in Food Preservation, Quality Improvement and Control. Microbial Nanotechnology: Green Synthesis and Applications 2021. [DOI: 10.1007/978-981-16-1923-6_17] [Cited by in Crossref: 1] [Article Influence: 0.5] [Reference Citation Analysis]
|
| 97 |
Pachuau L, Laldinchhana, Roy PK, Zothantluanga JH, Ray S, Das S. Encapsulation of Bioactive Compound and Its Therapeutic Potential. Advanced Structured Materials 2021. [DOI: 10.1007/978-3-030-54027-2_20] [Cited by in Crossref: 3] [Article Influence: 1.5] [Reference Citation Analysis]
|
| 98 |
Sahoo M, Vishwakarma S, Panigrahi C, Kumar J. Nanotechnology: Current applications and future scope in food. Food Frontiers 2021;2:3-22. [DOI: 10.1002/fft2.58] [Cited by in Crossref: 41] [Cited by in F6Publishing: 43] [Article Influence: 13.7] [Reference Citation Analysis]
|
| 99 |
Upadhyay A, Narula A, Rao CP. Copper-Based Metallogel of Bovine Serum Albumin and Its Derived Hybrid Biomaterials as Aerogel and Sheet: Comparative Study of the Adsorption and Reduction of Dyes and Nitroaromatics. ACS Appl Bio Mater 2020;3:8619-26. [PMID: 35019632 DOI: 10.1021/acsabm.0c01028] [Cited by in Crossref: 6] [Cited by in F6Publishing: 7] [Article Influence: 2.0] [Reference Citation Analysis]
|
| 100 |
Rodrigues RM, Avelar Z, Machado L, Pereira RN, Vicente AA. Electric field effects on proteins - Novel perspectives on food and potential health implications. Food Res Int 2020;137:109709. [PMID: 33233283 DOI: 10.1016/j.foodres.2020.109709] [Cited by in Crossref: 17] [Cited by in F6Publishing: 14] [Article Influence: 5.7] [Reference Citation Analysis]
|
| 101 |
Torres-figueroa AV, Pérez-martínez CJ, Castillo-castro TD, Bolado-martínez E, Corella-madueño MAG, García-alegría AM, Lara-ceniceros TE, Armenta-villegas L, Navarrete-vazquez G. Composite Hydrogel of Poly(acrylamide) and Starch as Potential System for Controlled Release of Amoxicillin and Inhibition of Bacterial Growth. Journal of Chemistry 2020;2020:1-14. [DOI: 10.1155/2020/5860487] [Cited by in Crossref: 8] [Cited by in F6Publishing: 8] [Article Influence: 2.7] [Reference Citation Analysis]
|
| 102 |
Ozel B, Zhang Z, He L, Mcclements DJ. Digestion of animal- and plant-based proteins encapsulated in κ-carrageenan/protein beads under simulated gastrointestinal conditions. Food Research International 2020;137:109662. [DOI: 10.1016/j.foodres.2020.109662] [Cited by in Crossref: 9] [Cited by in F6Publishing: 10] [Article Influence: 3.0] [Reference Citation Analysis]
|
| 103 |
Casadey R, Broglia M, Barbero C, Criado S, Rivarola C. Controlled release systems of natural phenolic antioxidants encapsulated inside biocompatible hydrogels. Reactive and Functional Polymers 2020;156:104729. [DOI: 10.1016/j.reactfunctpolym.2020.104729] [Cited by in Crossref: 6] [Cited by in F6Publishing: 8] [Article Influence: 2.0] [Reference Citation Analysis]
|
| 104 |
Khan S, Rehman A, Shah H, Aadil RM, Ali A, Shehzad Q, Ashraf W, Yang F, Karim A, Khaliq A, Xia W. Fish Protein and Its Derivatives: The Novel Applications, Bioactivities, and Their Functional Significance in Food Products. Food Reviews International. [DOI: 10.1080/87559129.2020.1828452] [Cited by in Crossref: 9] [Cited by in F6Publishing: 5] [Article Influence: 3.0] [Reference Citation Analysis]
|
| 105 |
Sahani S, Sharma YC. Advancements in applications of nanotechnology in global food industry. Food Chem 2021;342:128318. [PMID: 33189478 DOI: 10.1016/j.foodchem.2020.128318] [Cited by in Crossref: 38] [Cited by in F6Publishing: 41] [Article Influence: 12.7] [Reference Citation Analysis]
|
| 106 |
Mohammadian M, Moghaddam AD, Sharifan A, Dabaghi P, Hadi S. Nanocomplexes of whey protein fibrillar aggregates and quercetin as novel multi-functional biopolymeric ingredients: interaction, chemical structure, and bio-functionality. J IRAN CHEM SOC 2020;17:2481-92. [DOI: 10.1007/s13738-020-01946-7] [Cited by in Crossref: 8] [Cited by in F6Publishing: 7] [Article Influence: 2.7] [Reference Citation Analysis]
|
| 107 |
De Leon Rodriguez LM, Hemar Y. Prospecting the applications and discovery of peptide hydrogels in food. Trends in Food Science & Technology 2020;104:37-48. [DOI: 10.1016/j.tifs.2020.07.025] [Cited by in Crossref: 6] [Cited by in F6Publishing: 7] [Article Influence: 2.0] [Reference Citation Analysis]
|
| 108 |
Brito-oliveira TC, Cavini ACM, Ferreira LS, Moraes IC, Pinho SC. Microstructural and rheological characterization of NaCl-induced gels of soy protein isolate and the effects of incorporating different galactomannans. Food Structure 2020;26:100158. [DOI: 10.1016/j.foostr.2020.100158] [Cited by in Crossref: 5] [Cited by in F6Publishing: 5] [Article Influence: 1.7] [Reference Citation Analysis]
|
| 109 |
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]
|
| 110 |
Mohammadian M, Waly MI, Moghadam M, Emam-djomeh Z, Salami M, Moosavi-movahedi AA. Nanostructured food proteins as efficient systems for the encapsulation of bioactive compounds. Food Science and Human Wellness 2020;9:199-213. [DOI: 10.1016/j.fshw.2020.04.009] [Cited by in Crossref: 31] [Cited by in F6Publishing: 34] [Article Influence: 10.3] [Reference Citation Analysis]
|
| 111 |
Chaux‐gutiérrez AM, Pérez‐monterroza EJ, Granda‐restrepo DM, Mauro MA. Cryogels from albumin and low methoxyl amidated pectin as a matrix for betalain encapsulation. J Food Process Preserv 2020;44. [DOI: 10.1111/jfpp.14843] [Cited by in Crossref: 3] [Cited by in F6Publishing: 3] [Article Influence: 1.0] [Reference Citation Analysis]
|
| 112 |
Akbari-alavijeh S, Shaddel R, Jafari SM. Encapsulation of food bioactives and nutraceuticals by various chitosan-based nanocarriers. Food Hydrocolloids 2020;105:105774. [DOI: 10.1016/j.foodhyd.2020.105774] [Cited by in Crossref: 86] [Cited by in F6Publishing: 90] [Article Influence: 28.7] [Reference Citation Analysis]
|
| 113 |
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]
|
| 114 |
Tomadoni B, Capello C, Valencia GA, Gutiérrez TJ. Self-assembled proteins for food applications: A review. Trends in Food Science & Technology 2020;101:1-16. [DOI: 10.1016/j.tifs.2020.04.015] [Cited by in Crossref: 39] [Cited by in F6Publishing: 41] [Article Influence: 13.0] [Reference Citation Analysis]
|
| 115 |
Rehman A, Jafari SM, Aadil RM, Assadpour E, Randhawa MA, Mahmood S. Development of active food packaging via incorporation of biopolymeric nanocarriers containing essential oils. Trends in Food Science & Technology 2020;101:106-21. [DOI: 10.1016/j.tifs.2020.05.001] [Cited by in Crossref: 72] [Cited by in F6Publishing: 74] [Article Influence: 24.0] [Reference Citation Analysis]
|
| 116 |
Sharif N, Khoshnoudi-nia S, Jafari SM. Nano/microencapsulation of anthocyanins; a systematic review and meta-analysis. Food Research International 2020;132:109077. [DOI: 10.1016/j.foodres.2020.109077] [Cited by in Crossref: 70] [Cited by in F6Publishing: 60] [Article Influence: 23.3] [Reference Citation Analysis]
|
| 117 |
Rahaiee S, Assadpour E, Faridi Esfanjani A, Silva AS, Jafari SM. Application of nano/microencapsulated phenolic compounds against cancer. Adv Colloid Interface Sci 2020;279:102153. [PMID: 32289738 DOI: 10.1016/j.cis.2020.102153] [Cited by in Crossref: 32] [Cited by in F6Publishing: 33] [Article Influence: 10.7] [Reference Citation Analysis]
|
| 118 |
Liang X, Ma C, Yan X, Zeng H, Mcclements DJ, Liu X, Liu F. Structure, rheology and functionality of whey protein emulsion gels: Effects of double cross-linking with transglutaminase and calcium ions. Food Hydrocolloids 2020;102:105569. [DOI: 10.1016/j.foodhyd.2019.105569] [Cited by in Crossref: 73] [Cited by in F6Publishing: 80] [Article Influence: 24.3] [Reference Citation Analysis]
|
| 119 |
Yousefi M, Narmani A, Jafari SM. Dendrimers as efficient nanocarriers for the protection and delivery of bioactive phytochemicals. Adv Colloid Interface Sci 2020;278:102125. [PMID: 32109595 DOI: 10.1016/j.cis.2020.102125] [Cited by in Crossref: 60] [Cited by in F6Publishing: 46] [Article Influence: 20.0] [Reference Citation Analysis]
|
| 120 |
de Alcântara MG, de Freitas Ortega N, Souza CJF, Garcia-rojas EE. Electrostatic hydrogels formed by gelatin and carrageenan induced by acidification: Rheological and structural characterization. Food Structure 2020;24:100137. [DOI: 10.1016/j.foostr.2020.100137] [Cited by in Crossref: 14] [Cited by in F6Publishing: 10] [Article Influence: 4.7] [Reference Citation Analysis]
|
| 121 |
Bahrami A, Delshadi R, Assadpour E, Jafari SM, Williams L. Antimicrobial-loaded nanocarriers for food packaging applications. Adv Colloid Interface Sci 2020;278:102140. [PMID: 32171115 DOI: 10.1016/j.cis.2020.102140] [Cited by in Crossref: 109] [Cited by in F6Publishing: 113] [Article Influence: 36.3] [Reference Citation Analysis]
|
| 122 |
Maqsoudlou A, Assadpour E, Mohebodini H, Jafari SM. Improving the efficiency of natural antioxidant compounds via different nanocarriers. Adv Colloid Interface Sci 2020;278:102122. [PMID: 32097732 DOI: 10.1016/j.cis.2020.102122] [Cited by in Crossref: 45] [Cited by in F6Publishing: 46] [Article Influence: 15.0] [Reference Citation Analysis]
|
| 123 |
Zare M, Norouzi Roshan Z, Assadpour E, Jafari SM. Improving the cancer prevention/treatment role of carotenoids through various nano-delivery systems. Crit Rev Food Sci Nutr 2021;61:522-34. [PMID: 32180434 DOI: 10.1080/10408398.2020.1738999] [Cited by in Crossref: 38] [Cited by in F6Publishing: 31] [Article Influence: 12.7] [Reference Citation Analysis]
|
| 124 |
Maviah MBJ, Farooq MA, Mavlyanova R, Veroniaina H, Filli MS, Aquib M, Kesse S, Boakye-Yiadom KO, Wang B. Food Protein-Based Nanodelivery Systems for Hydrophobic and Poorly Soluble Compounds. AAPS PharmSciTech 2020;21:101. [PMID: 32152890 DOI: 10.1208/s12249-020-01641-z] [Cited by in Crossref: 4] [Cited by in F6Publishing: 5] [Article Influence: 1.3] [Reference Citation Analysis]
|
| 125 |
Dima C, Assadpour E, Dima S, Jafari SM. Bioavailability of nutraceuticals: Role of the food matrix, processing conditions, the gastrointestinal tract, and nanodelivery systems. Comprehensive Reviews in Food Science and Food Safety 2020;19:954-94. [DOI: 10.1111/1541-4337.12547] [Cited by in Crossref: 93] [Cited by in F6Publishing: 96] [Article Influence: 31.0] [Reference Citation Analysis]
|
| 126 |
Lupi FR, Franco G, Baldino N, Gabriele D. The effect of operating conditions on the physicochemical characteristics of whey protein–based systems. Rheol Acta 2020;59:227-38. [DOI: 10.1007/s00397-020-01197-6] [Cited by in Crossref: 3] [Article Influence: 1.0] [Reference Citation Analysis]
|
| 127 |
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]
|
| 128 |
Nooshkam M, Varidi M. Maillard conjugate-based delivery systems for the encapsulation, protection, and controlled release of nutraceuticals and food bioactive ingredients: A review. Food Hydrocolloids 2020;100:105389. [DOI: 10.1016/j.foodhyd.2019.105389] [Cited by in Crossref: 70] [Cited by in F6Publishing: 54] [Article Influence: 23.3] [Reference Citation Analysis]
|
| 129 |
Klein M, Poverenov E. Natural biopolymer‐based hydrogels for use in food and agriculture. J Sci Food Agric 2020;100:2337-47. [DOI: 10.1002/jsfa.10274] [Cited by in Crossref: 59] [Cited by in F6Publishing: 62] [Article Influence: 19.7] [Reference Citation Analysis]
|
| 130 |
Alavi F, Emam-djomeh Z, Momen S, Hosseini E, Moosavi-movahedi AA. Fabrication and characterization of acid-induced gels from thermally-aggregated egg white protein formed at alkaline condition. Food Hydrocolloids 2020;99:105337. [DOI: 10.1016/j.foodhyd.2019.105337] [Cited by in Crossref: 19] [Cited by in F6Publishing: 20] [Article Influence: 6.3] [Reference Citation Analysis]
|
| 131 |
Rosso AP, Martinelli M. Preparation and characterization of dendronized chitosan/gelatin-based nanogels. European Polymer Journal 2020;124:109506. [DOI: 10.1016/j.eurpolymj.2020.109506] [Cited by in Crossref: 5] [Cited by in F6Publishing: 5] [Article Influence: 1.7] [Reference Citation Analysis]
|
| 132 |
Jurić S, Jurić M, Siddique MAB, Fathi M. Vegetable Oils Rich in Polyunsaturated Fatty Acids: Nanoencapsulation Methods and Stability Enhancement. Food Reviews International. [DOI: 10.1080/87559129.2020.1717524] [Cited by in Crossref: 9] [Cited by in F6Publishing: 7] [Article Influence: 3.0] [Reference Citation Analysis]
|
| 133 |
Li J, Xu L, Su Y, Chang C, Yang Y, Gu L. Flocculation behavior and gel properties of egg yolk/κ-carrageenan composite aqueous and emulsion systems: Effect of NaCl. Food Res Int 2020;132:108990. [PMID: 32331693 DOI: 10.1016/j.foodres.2020.108990] [Cited by in Crossref: 22] [Cited by in F6Publishing: 24] [Article Influence: 7.3] [Reference Citation Analysis]
|
| 134 |
Rehman A, Tong Q, Shehzad Q, Aadil RM, Khan IM, Riaz T, Jafari SM. Rheological analysis of solid-like nanoencapsulated food ingredients by rheometers. Characterization of Nanoencapsulated Food Ingredients 2020. [DOI: 10.1016/b978-0-12-815667-4.00016-x] [Reference Citation Analysis]
|
| 135 |
Rashidinejad A, Jafari SM. Nanoencapsulation of bioactive food ingredients. Handbook of Food Nanotechnology 2020. [DOI: 10.1016/b978-0-12-815866-1.00008-x] [Cited by in Crossref: 4] [Article Influence: 1.3] [Reference Citation Analysis]
|
| 136 |
Veiga M, Costa C, Carvalho MJ, Costa EM, Silva S, Pintado M. Antioxidant-loaded nanocarriers for drinks. Nanotechnology in the Beverage Industry 2020. [DOI: 10.1016/b978-0-12-819941-1.00012-2] [Cited by in Crossref: 1] [Article Influence: 0.3] [Reference Citation Analysis]
|
| 137 |
Gharanjig H, Gharanjig K, Hosseinnezhad M, Jafari SM. Differential scanning calorimetry (DSC) of nanoencapsulated food ingredients. Characterization of Nanoencapsulated Food Ingredients 2020. [DOI: 10.1016/b978-0-12-815667-4.00010-9] [Cited by in Crossref: 3] [Article Influence: 1.0] [Reference Citation Analysis]
|
| 138 |
Emam-djomeh Z, Rezvankhah A. Targeted release of nanoencapsulated food ingredients. Release and Bioavailability of Nanoencapsulated Food Ingredients 2020. [DOI: 10.1016/b978-0-12-815665-0.00003-5] [Cited by in Crossref: 5] [Cited by in F6Publishing: 5] [Article Influence: 1.7] [Reference Citation Analysis]
|
| 139 |
Assadpour E, Rostamabadi H, Jafari SM. Introduction to characterization of nanoencapsulated food ingredients. Characterization of Nanoencapsulated Food Ingredients 2020. [DOI: 10.1016/b978-0-12-815667-4.00001-8] [Cited by in Crossref: 1] [Article Influence: 0.3] [Reference Citation Analysis]
|
| 140 |
Rehman A, Tong Q, Jafari SM, Assadpour E, Shehzad Q, Aadil RM, Iqbal MW, Rashed MMA, Mushtaq BS, Ashraf W. Carotenoid-loaded nanocarriers: A comprehensive review. Adv Colloid Interface Sci 2020;275:102048. [PMID: 31757387 DOI: 10.1016/j.cis.2019.102048] [Cited by in Crossref: 103] [Cited by in F6Publishing: 80] [Article Influence: 34.3] [Reference Citation Analysis]
|
| 141 |
Feng Y, Kilker SR, Lee Y. Surface charge (zeta-potential) of nanoencapsulated food ingredients. Characterization of Nanoencapsulated Food Ingredients 2020. [DOI: 10.1016/b978-0-12-815667-4.00007-9] [Cited by in Crossref: 7] [Cited by in F6Publishing: 7] [Article Influence: 2.3] [Reference Citation Analysis]
|
| 142 |
Tosi MM, Ramos AP, Esposto BS, Jafari SM. Dynamic light scattering (DLS) of nanoencapsulated food ingredients. Characterization of Nanoencapsulated Food Ingredients 2020. [DOI: 10.1016/b978-0-12-815667-4.00006-7] [Cited by in Crossref: 6] [Cited by in F6Publishing: 6] [Article Influence: 2.0] [Reference Citation Analysis]
|
| 143 |
Zambrano-zaragoza M, Quintanar-guerrero D, Mendoza-muñoz N, Leyva-gómez G. Nanoemulsions and nanosized ingredients for food formulations. Handbook of Food Nanotechnology 2020. [DOI: 10.1016/b978-0-12-815866-1.00006-6] [Cited by in Crossref: 1] [Cited by in F6Publishing: 1] [Article Influence: 0.3] [Reference Citation Analysis]
|
| 144 |
Hosseini H, Jafari SM. Fourier transform infrared (FT-IR) spectroscopy of nanoencapsulated food ingredients. Characterization of Nanoencapsulated Food Ingredients 2020. [DOI: 10.1016/b978-0-12-815667-4.00011-0] [Cited by in F6Publishing: 1] [Reference Citation Analysis]
|
| 145 |
Chronopoulou EG, Ioannou E, Perperopoulou F, Labrou NE. Protein Nanostructures with Purpose-Designed Properties in Biotechnology and Medicine. Microbial Enzymes and Biotechniques 2020. [DOI: 10.1007/978-981-15-6895-4_5] [Cited by in Crossref: 1] [Article Influence: 0.3] [Reference Citation Analysis]
|
| 146 |
López-rubio A, Martínez-sanz M, Gilbert EP. Small angle scattering (SAS) techniques for analysis of nanoencapsulated food ingredients. Characterization of Nanoencapsulated Food Ingredients 2020. [DOI: 10.1016/b978-0-12-815667-4.00013-4] [Cited by in Crossref: 1] [Cited by in F6Publishing: 1] [Article Influence: 0.3] [Reference Citation Analysis]
|
| 147 |
Nandi R, Yucknovsky A, Mazo MM, Amdursky N. Exploring the inner environment of protein hydrogels with fluorescence spectroscopy towards understanding their drug delivery capabilities. J Mater Chem B 2020;8:6964-74. [DOI: 10.1039/d0tb00818d] [Cited by in Crossref: 9] [Cited by in F6Publishing: 9] [Article Influence: 3.0] [Reference Citation Analysis]
|
| 148 |
Gupta M, Aggarwal R, Raina N, Khan A. Vitamin-Loaded Nanocarriers as Nutraceuticals in Healthcare Applications. Nanomedicine for Bioactives 2020. [DOI: 10.1007/978-981-15-1664-1_18] [Cited by in Crossref: 4] [Cited by in F6Publishing: 4] [Article Influence: 1.3] [Reference Citation Analysis]
|
| 149 |
Khoshnoudi-nia S, Sharif N, Jafari SM. Loading of phenolic compounds into electrospun nanofibers and electrosprayed nanoparticles. Trends in Food Science & Technology 2020;95:59-74. [DOI: 10.1016/j.tifs.2019.11.013] [Cited by in Crossref: 57] [Cited by in F6Publishing: 58] [Article Influence: 19.0] [Reference Citation Analysis]
|
| 150 |
Bahrami A, Delshadi R, Jafari SM, Williams L. Nanoencapsulated nisin: An engineered natural antimicrobial system for the food industry. Trends in Food Science & Technology 2019;94:20-31. [DOI: 10.1016/j.tifs.2019.10.002] [Cited by in Crossref: 67] [Cited by in F6Publishing: 42] [Article Influence: 16.8] [Reference Citation Analysis]
|
| 151 |
Rostami M, Yousefi M, Khezerlou A, Aman Mohammadi M, Jafari SM. Application of different biopolymers for nanoencapsulation of antioxidants via electrohydrodynamic processes. Food Hydrocolloids 2019;97:105170. [DOI: 10.1016/j.foodhyd.2019.06.015] [Cited by in Crossref: 99] [Cited by in F6Publishing: 103] [Article Influence: 24.8] [Reference Citation Analysis]
|
| 152 |
Luo K, Liu S, Miao S, Adhikari B, Wang X, Chen J. Effects of transglutaminase pre-crosslinking on salt-induced gelation of soy protein isolate emulsion. Journal of Food Engineering 2019;263:280-7. [DOI: 10.1016/j.jfoodeng.2019.07.008] [Cited by in Crossref: 31] [Cited by in F6Publishing: 31] [Article Influence: 7.8] [Reference Citation Analysis]
|
| 153 |
Wang Q, Jiang J, Xiong YL. Genipin-Aided Protein Cross-linking to Modify Structural and Rheological Properties of Emulsion-Filled Hempseed Protein Hydrogels. J Agric Food Chem 2019;67:12895-903. [DOI: 10.1021/acs.jafc.9b05665] [Cited by in Crossref: 18] [Cited by in F6Publishing: 19] [Article Influence: 4.5] [Reference Citation Analysis]
|
| 154 |
Suhail M, Rosenholm JM, Minhas MU, Badshah SF, Naeem A, Khan KU, Fahad M. Nanogels as drug-delivery systems: a comprehensive overview. Therapeutic Delivery 2019;10:697-717. [DOI: 10.4155/tde-2019-0010] [Cited by in Crossref: 62] [Cited by in F6Publishing: 62] [Article Influence: 15.5] [Reference Citation Analysis]
|
| 155 |
Wu D, Liang Y, Pei Y, Li B, Liang H. Plant exine capsules based encapsulation strategy: A high loading and long-term effective delivery system for nobiletin. Food Res Int 2020;127:108691. [PMID: 31882107 DOI: 10.1016/j.foodres.2019.108691] [Cited by in Crossref: 7] [Cited by in F6Publishing: 7] [Article Influence: 1.8] [Reference Citation Analysis]
|
| 156 |
Rode MP, Batti Angulski AB, Gomes FA, da Silva MM, Jeremias TDS, de Carvalho RG, Iucif Vieira DG, Oliveira LFC, Fernandes Maia L, Trentin AG, Hayashi L, de Miranda KR, de Aguiar AK, Rosa RD, Calloni GW. Carrageenan hydrogel as a scaffold for skin-derived multipotent stromal cells delivery. J Biomater Appl 2018;33:422-34. [PMID: 30223731 DOI: 10.1177/0885328218795569] [Cited by in Crossref: 29] [Cited by in F6Publishing: 29] [Article Influence: 7.3] [Reference Citation Analysis]
|
| 157 |
Santos AC, Pereira I, Pereira-silva M, Ferreira L, Caldas M, Magalhães M, Figueiras A, Ribeiro AJ, Veiga F. Nanocarriers for resveratrol delivery: Impact on stability and solubility concerns. Trends in Food Science & Technology 2019;91:483-97. [DOI: 10.1016/j.tifs.2019.07.048] [Cited by in Crossref: 27] [Cited by in F6Publishing: 27] [Article Influence: 6.8] [Reference Citation Analysis]
|
| 158 |
Rehman A, Ahmad T, Aadil RM, Spotti MJ, Bakry AM, Khan IM, Zhao L, Riaz T, Tong Q. Pectin polymers as wall materials for the nano-encapsulation of bioactive compounds. Trends in Food Science & Technology 2019;90:35-46. [DOI: 10.1016/j.tifs.2019.05.015] [Cited by in Crossref: 108] [Cited by in F6Publishing: 113] [Article Influence: 27.0] [Reference Citation Analysis]
|
| 159 |
Chu L, Yang L, Li J, Lin L, Zheng G. Effect of Smilax china L. starch on the gel properties and interactions of calcium sulfate-induced soy protein isolate gel. International Journal of Biological Macromolecules 2019;135:127-32. [DOI: 10.1016/j.ijbiomac.2019.05.130] [Cited by in Crossref: 22] [Cited by in F6Publishing: 22] [Article Influence: 5.5] [Reference Citation Analysis]
|
| 160 |
Lu Y, Mao L, Hou Z, Miao S, Gao Y. Development of Emulsion Gels for the Delivery of Functional Food Ingredients: from Structure to Functionality. Food Eng Rev 2019;11:245-58. [DOI: 10.1007/s12393-019-09194-z] [Cited by in Crossref: 57] [Cited by in F6Publishing: 44] [Article Influence: 14.3] [Reference Citation Analysis]
|
| 161 |
Farooq MA, Aquib M, Ghayas S, Bushra R, Haleem Khan D, Parveen A, Wang B. Whey protein: A functional and promising material for drug delivery systems recent developments and future prospects. Polym Adv Technol 2019;30:2183-91. [DOI: 10.1002/pat.4676] [Cited by in Crossref: 12] [Cited by in F6Publishing: 13] [Article Influence: 3.0] [Reference Citation Analysis]
|
| 162 |
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]
|
| 163 |
Yousefi M, Jafari SM. Recent advances in application of different hydrocolloids in dairy products to improve their techno-functional properties. Trends in Food Science & Technology 2019;88:468-83. [DOI: 10.1016/j.tifs.2019.04.015] [Cited by in Crossref: 54] [Cited by in F6Publishing: 55] [Article Influence: 13.5] [Reference Citation Analysis]
|
| 164 |
Nagarajan S, Radhakrishnan S, Kalkura SN, Balme S, Miele P, Bechelany M. Overview of Protein‐Based Biopolymers for Biomedical Application. Macromol Chem Phys 2019;220:1900126. [DOI: 10.1002/macp.201900126] [Cited by in Crossref: 30] [Cited by in F6Publishing: 30] [Article Influence: 7.5] [Reference Citation Analysis]
|
| 165 |
Agrawal S, Patel PR, Gundloori RVN. Proteins as Nanocarriers To Regulate Parenteral Delivery of Tramadol. ACS Omega 2019;4:6301-10. [PMID: 31459770 DOI: 10.1021/acsomega.8b02060] [Cited by in Crossref: 6] [Cited by in F6Publishing: 6] [Article Influence: 1.5] [Reference Citation Analysis]
|
| 166 |
Soukoulis C, Cambier S, Serchi T, Tsevdou M, Gaiani C, Ferrer P, Taoukis PS, Hoffmann L. Rheological and structural characterisation of whey protein acid gels co-structured with chia (Salvia hispanica L.) or flax seed (Linum usitatissimum L.) mucilage. Food Hydrocolloids 2019;89:542-53. [DOI: 10.1016/j.foodhyd.2018.11.002] [Cited by in Crossref: 10] [Cited by in F6Publishing: 11] [Article Influence: 2.5] [Reference Citation Analysis]
|
| 167 |
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]
|
| 168 |
Lavoisier A, Aguilera JM. Effect of a Whey Protein Network Formed by Cold Gelation on Starch Digestibility. Food Biophysics 2019;14:214-24. [DOI: 10.1007/s11483-019-09573-3] [Cited by in Crossref: 5] [Cited by in F6Publishing: 4] [Article Influence: 1.3] [Reference Citation Analysis]
|
| 169 |
Khalesi H, Emadzadeh B, Kadkhodaee R, Fang Y. Effect of Persian gum on whey protein concentrate cold-set emulsion gel: Structure and rheology study. International Journal of Biological Macromolecules 2019;125:17-26. [DOI: 10.1016/j.ijbiomac.2018.12.051] [Cited by in Crossref: 32] [Cited by in F6Publishing: 26] [Article Influence: 8.0] [Reference Citation Analysis]
|
| 170 |
Rezaei A, Fathi M, Jafari SM. Nanoencapsulation of hydrophobic and low-soluble food bioactive compounds within different nanocarriers. Food Hydrocolloids 2019;88:146-62. [DOI: 10.1016/j.foodhyd.2018.10.003] [Cited by in Crossref: 255] [Cited by in F6Publishing: 260] [Article Influence: 63.8] [Reference Citation Analysis]
|
| 171 |
Martínez JH, Velázquez F, Burrieza HP, Martínez KD, Paula Domínguez Rubio A, dos Santos Ferreira C, del Pilar Buera M, Pérez OE. Betanin loaded nanocarriers based on quinoa seed 11S globulin. Impact on the protein structure and antioxidant activity. Food Hydrocolloids 2019;87:880-90. [DOI: 10.1016/j.foodhyd.2018.09.016] [Cited by in Crossref: 11] [Cited by in F6Publishing: 8] [Article Influence: 2.8] [Reference Citation Analysis]
|
| 172 |
Rafiee Z, Jafari SM. Application of Lipid Nanocarriers for the Food Industry. In: Mérillon J, Ramawat KG, editors. Bioactive Molecules in Food. Cham: Springer International Publishing; 2019. pp. 623-65. [DOI: 10.1007/978-3-319-78030-6_93] [Cited by in Crossref: 13] [Cited by in F6Publishing: 5] [Article Influence: 3.3] [Reference Citation Analysis]
|
| 173 |
Wang Z, Zhang RX, Zhang C, Dai C, Ju X, He R. Fabrication of Stable and Self-Assembling Rapeseed Protein Nanogel for Hydrophobic Curcumin Delivery. J Agric Food Chem 2019;67:887-94. [DOI: 10.1021/acs.jafc.8b05572] [Cited by in Crossref: 33] [Cited by in F6Publishing: 35] [Article Influence: 8.3] [Reference Citation Analysis]
|
| 174 |
Rostamabadi H, Falsafi SR, Jafari SM. Nanostructures of starch for encapsulation of food ingredients. Biopolymer Nanostructures for Food Encapsulation Purposes 2019. [DOI: 10.1016/b978-0-12-815663-6.00015-x] [Cited by in Crossref: 5] [Cited by in F6Publishing: 4] [Article Influence: 1.3] [Reference Citation Analysis]
|
| 175 |
Rahaiee S, Zare M, Jafari SM. Nanostructures of silk fibroin for encapsulation of food ingredients. Biopolymer Nanostructures for Food Encapsulation Purposes 2019. [DOI: 10.1016/b978-0-12-815663-6.00012-4] [Cited by in Crossref: 1] [Cited by in F6Publishing: 1] [Article Influence: 0.3] [Reference Citation Analysis]
|
| 176 |
Ali OM, Hashem Y, Bekhit AA, Khattab SN, Elkhodairy KA, Freag MS, Teleb M, Elzoghby AO. Nanostructures of gelatin for encapsulation of food ingredients. Biopolymer Nanostructures for Food Encapsulation Purposes 2019. [DOI: 10.1016/b978-0-12-815663-6.00008-2] [Reference Citation Analysis]
|
| 177 |
Assadpour E, Jafari SM. Nanoencapsulation. Nanomaterials for Food Applications 2019. [DOI: 10.1016/b978-0-12-814130-4.00003-8] [Cited by in Crossref: 18] [Cited by in F6Publishing: 20] [Article Influence: 4.5] [Reference Citation Analysis]
|
| 178 |
Esposito CL, Roullin VG, Kirilov P. Encapsulation of food ingredients by nanoorganogels (nanooleogels). Lipid-Based Nanostructures for Food Encapsulation Purposes 2019. [DOI: 10.1016/b978-0-12-815673-5.00008-8] [Cited by in Crossref: 1] [Cited by in F6Publishing: 1] [Article Influence: 0.3] [Reference Citation Analysis]
|
| 179 |
Chen H, Wooten H, Thompson L, Pan K. Nanoparticles of casein micelles for encapsulation of food ingredients. Biopolymer Nanostructures for Food Encapsulation Purposes 2019. [DOI: 10.1016/b978-0-12-815663-6.00002-1] [Cited by in Crossref: 9] [Cited by in F6Publishing: 12] [Article Influence: 2.3] [Reference Citation Analysis]
|
| 180 |
Assadpour E, Jafari SM. An overview of specialized equipment for nanoencapsulation of food ingredients. Nanoencapsulation of Food Ingredients by Specialized Equipment 2019. [DOI: 10.1016/b978-0-12-815671-1.00001-9] [Cited by in Crossref: 3] [Article Influence: 0.8] [Reference Citation Analysis]
|
| 181 |
Assadpour E, Jafari SM. An overview of biopolymer nanostructures for encapsulation of food ingredients. Biopolymer Nanostructures for Food Encapsulation Purposes. Elsevier; 2019. pp. 1-35. [DOI: 10.1016/b978-0-12-815663-6.00001-x] [Cited by in Crossref: 6] [Article Influence: 1.5] [Reference Citation Analysis]
|
| 182 |
Tang C. Nanostructures of soy proteins for encapsulation of food bioactive ingredients. Biopolymer Nanostructures for Food Encapsulation Purposes 2019. [DOI: 10.1016/b978-0-12-815663-6.00010-0] [Reference Citation Analysis]
|
| 183 |
Fernandez-avila C, Hebishy E, Donsì F, Arranz E, Trujillo A. Production of food bioactive-loaded nanostructures by high-pressure homogenization. Nanoencapsulation of Food Ingredients by Specialized Equipment 2019. [DOI: 10.1016/b978-0-12-815671-1.00006-8] [Cited by in Crossref: 1] [Article Influence: 0.3] [Reference Citation Analysis]
|
| 184 |
Akbari-alavijeh S, Shaddel R, Jafari SM. Nanostructures of chitosan for encapsulation of food ingredients. Biopolymer Nanostructures for Food Encapsulation Purposes. Elsevier; 2019. pp. 381-418. [DOI: 10.1016/b978-0-12-815663-6.00014-8] [Cited by in Crossref: 7] [Article Influence: 1.8] [Reference Citation Analysis]
|
| 185 |
Bourbon AI, Martins JT, Pinheiro AC, Madalena DA, Marques A, Nunes R, Vicente AA. Nanoparticles of lactoferrin for encapsulation of food ingredients. Biopolymer Nanostructures for Food Encapsulation Purposes. Elsevier; 2019. pp. 147-68. [DOI: 10.1016/b978-0-12-815663-6.00006-9] [Cited by in Crossref: 5] [Article Influence: 1.3] [Reference Citation Analysis]
|
| 186 |
Mainardes RM, Khalil NM. Nanoparticles of bovine serum albumin for encapsulation of food ingredients. Biopolymer Nanostructures for Food Encapsulation Purposes 2019. [DOI: 10.1016/b978-0-12-815663-6.00007-0] [Cited by in Crossref: 1] [Article Influence: 0.3] [Reference Citation Analysis]
|
| 187 |
Ramos OL, Pereira RN, Simões LS, Madalena DA, Rodrigues RM, Teixeira JA, Vicente AA. Nanostructures of whey proteins for encapsulation of food ingredients. Biopolymer Nanostructures for Food Encapsulation Purposes 2019. [DOI: 10.1016/b978-0-12-815663-6.00003-3] [Cited by in Crossref: 2] [Cited by in F6Publishing: 2] [Article Influence: 0.5] [Reference Citation Analysis]
|
| 188 |
Yousefi M, Orojzadeh P, Jafari SM. Nanoencapsulation of food ingredients by dendrimers. Biopolymer Nanostructures for Food Encapsulation Purposes 2019. [DOI: 10.1016/b978-0-12-815663-6.00020-3] [Cited by in Crossref: 4] [Cited by in F6Publishing: 3] [Article Influence: 1.0] [Reference Citation Analysis]
|
| 189 |
Fathi M, Karim M, Ahmadi N. Nanostructures of cellulose for encapsulation of food ingredients. Biopolymer Nanostructures for Food Encapsulation Purposes 2019. [DOI: 10.1016/b978-0-12-815663-6.00017-3] [Cited by in Crossref: 2] [Article Influence: 0.5] [Reference Citation Analysis]
|
| 190 |
Coşkun Ö, Gülseren İ. Nanofibrils of beta-lactoglobulin for encapsulation of food ingredients. Biopolymer Nanostructures for Food Encapsulation Purposes 2019. [DOI: 10.1016/b978-0-12-815663-6.00005-7] [Cited by in Crossref: 1] [Cited by in F6Publishing: 1] [Article Influence: 0.3] [Reference Citation Analysis]
|
| 191 |
Assadpour E, Mahdi Jafari S. A systematic review on nanoencapsulation of food bioactive ingredients and nutraceuticals by various nanocarriers. Crit Rev Food Sci Nutr 2019;59:3129-51. [PMID: 29883187 DOI: 10.1080/10408398.2018.1484687] [Cited by in Crossref: 216] [Cited by in F6Publishing: 146] [Article Influence: 43.2] [Reference Citation Analysis]
|
| 192 |
Salem A, Ramadan AR, Shoeib T. Entrapment of β-carotene and zinc in whey protein nanoparticles using the pH cycle method: Evidence of sustained release delivery in intestinal and gastric fluids. Food Bioscience 2018;26:161-8. [DOI: 10.1016/j.fbio.2018.10.002] [Cited by in Crossref: 19] [Cited by in F6Publishing: 19] [Article Influence: 3.8] [Reference Citation Analysis]
|
| 193 |
Alavi F, Emam-djomeh Z, Yarmand MS, Salami M, Momen S, Moosavi-movahedi AA. Cold gelation of curcumin loaded whey protein aggregates mixed with k-carrageenan: Impact of gel microstructure on the gastrointestinal fate of curcumin. Food Hydrocolloids 2018;85:267-80. [DOI: 10.1016/j.foodhyd.2018.07.012] [Cited by in Crossref: 77] [Cited by in F6Publishing: 84] [Article Influence: 15.4] [Reference Citation Analysis]
|
| 194 |
Volić M, Pajić-lijaković I, Djordjević V, Knežević-jugović Z, Pećinar I, Stevanović-dajić Z, Veljović Đ, Hadnadjev M, Bugarski B. Alginate/soy protein system for essential oil encapsulation with intestinal delivery. Carbohydrate Polymers 2018;200:15-24. [DOI: 10.1016/j.carbpol.2018.07.033] [Cited by in Crossref: 50] [Cited by in F6Publishing: 52] [Article Influence: 10.0] [Reference Citation Analysis]
|
| 195 |
Lin G, Chen X, Zhou H, Zhou X, Xu H, Chen H. Elaboration of a feather keratin/carboxymethyl cellulose complex exhibiting pH sensitivity for sustained pesticide release. J Appl Polym Sci 2019;136:47160. [DOI: 10.1002/app.47160] [Cited by in Crossref: 13] [Cited by in F6Publishing: 14] [Article Influence: 2.6] [Reference Citation Analysis]
|
| 196 |
Batista RA, Espitia PJP, Quintans JSS, Freitas MM, Cerqueira MÂ, Teixeira JA, Cardoso JC. Hydrogel as an alternative structure for food packaging systems. Carbohydr Polym 2019;205:106-16. [PMID: 30446085 DOI: 10.1016/j.carbpol.2018.10.006] [Cited by in Crossref: 97] [Cited by in F6Publishing: 101] [Article Influence: 19.4] [Reference Citation Analysis]
|
| 197 |
Rafiee Z, Nejatian M, Daeihamed M, Jafari SM. Application of different nanocarriers for encapsulation of curcumin. Critical Reviews in Food Science and Nutrition 2019;59:3468-97. [DOI: 10.1080/10408398.2018.1495174] [Cited by in Crossref: 104] [Cited by in F6Publishing: 81] [Article Influence: 20.8] [Reference Citation Analysis]
|
| 198 |
Tian H, Guo G, Fu X, Yao Y, Yuan L, Xiang A. Fabrication, properties and applications of soy-protein-based materials: A review. Int J Biol Macromol 2018;120:475-90. [PMID: 30145158 DOI: 10.1016/j.ijbiomac.2018.08.110] [Cited by in Crossref: 99] [Cited by in F6Publishing: 103] [Article Influence: 19.8] [Reference Citation Analysis]
|
| 199 |
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]
|
| 200 |
Gonçalves RF, Martins JT, Duarte CM, Vicente AA, Pinheiro AC. Advances in nutraceutical delivery systems: From formulation design for bioavailability enhancement to efficacy and safety evaluation. Trends in Food Science & Technology 2018;78:270-91. [DOI: 10.1016/j.tifs.2018.06.011] [Cited by in Crossref: 106] [Cited by in F6Publishing: 109] [Article Influence: 21.2] [Reference Citation Analysis]
|
| 201 |
Panigrahi SS, Syed I, Sivabalan S, Sarkar P. Nanoencapsulation strategies for lipid-soluble vitamins. Chem Pap 2019;73:1-16. [DOI: 10.1007/s11696-018-0559-7] [Cited by in Crossref: 13] [Cited by in F6Publishing: 7] [Article Influence: 2.6] [Reference Citation Analysis]
|
| 202 |
Xu W, Li B, Li J, Huang L, Liu H, Zhu D, Liu M, Liu X. Rheological and spectral analysis of xanthan gum/lysozyme system during nanoparticle fabrication. Int J Food Sci Technol 2018;53:2595-601. [DOI: 10.1111/ijfs.13854] [Cited by in Crossref: 9] [Cited by in F6Publishing: 9] [Article Influence: 1.8] [Reference Citation Analysis]
|
| 203 |
Faridi Esfanjani A, Assadpour E, Jafari SM. Improving the bioavailability of phenolic compounds by loading them within lipid-based nanocarriers. Trends in Food Science & Technology 2018;76:56-66. [DOI: 10.1016/j.tifs.2018.04.002] [Cited by in Crossref: 232] [Cited by in F6Publishing: 238] [Article Influence: 46.4] [Reference Citation Analysis]
|
| 204 |
González-reza R, García-betanzos C, Sánchez-valdes L, Quintanar-guerrero D, Cornejo-villegas M, Zambrano-zaragoza M. The Functionalization of Nanostructures and Their Potential Applications in Edible Coatings. Coatings 2018;8:160. [DOI: 10.3390/coatings8050160] [Cited by in Crossref: 15] [Cited by in F6Publishing: 16] [Article Influence: 3.0] [Reference Citation Analysis]
|
| 205 |
Rafiee Z, Jafari SM. Application of Lipid Nanocarriers for the Food Industry. Bioactive Molecules in Food 2018. [DOI: 10.1007/978-3-319-54528-8_93-1] [Cited by in Crossref: 7] [Cited by in F6Publishing: 7] [Article Influence: 1.4] [Reference Citation Analysis]
|
