Yang Z, He Q, Ismail BB, Hu Y, Guo M. Reply to the comment on the paper “Ultrasonication induced nano-emulsification of thyme essential oil: Optimization and antibacterial mechanism against Escherichia coli”. Food Control 2023. [DOI: 10.1016/j.foodcont.2023.109652][Reference Citation Analysis]
2
Shen C, Chen W, Li C, Chen X, Cui H, Lin L. Pickering emulsion stabilized by gliadin/soybean polysaccharide composite colloidal nanoparticle: Physicochemical properties and its application on washing of fresh-cut cabbage. Food Research International 2022;161:111886. [DOI: 10.1016/j.foodres.2022.111886][Reference Citation Analysis]
3
Kyaw KS, Adegoke SC, Ajani CK, Nwabor OF, Onyeaka H. Toward in-process technology-aided automation for enhanced microbial food safety and quality assurance in milk and beverages processing. Crit Rev Food Sci Nutr 2022;:1-21. [PMID: 36066463 DOI: 10.1080/10408398.2022.2118660][Reference Citation Analysis]
4
Kowalska M, Krzton-maziopa M, Krzton-maziopa A, Zbikowska A, Szakiel J. Rheological Characterization and Quality of Emulsions Based on Fats Produced during the Reaction Catalyzed by Immobilized Lipase from Rhizomucor Miehei. Catalysts 2022;12:649. [DOI: 10.3390/catal12060649][Reference Citation Analysis]
