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Cited by in F6Publishing
For: Sun Y, Yu X, Hussain M, Li X, Liu L, Liu Y, Ma S, Kouame KJE, Li C, Leng Y, Jiang S. Influence of milk fat globule membrane and milk protein concentrate treated by ultrasound on the structural and emulsifying stability of mimicking human fat emulsions. Ultrason Sonochem 2021;82:105881. [PMID: 34942471 DOI: 10.1016/j.ultsonch.2021.105881] [Cited by in Crossref: 4] [Cited by in F6Publishing: 4] [Article Influence: 2.0] [Reference Citation Analysis]
Number Citing Articles
1 Paglia J, Fung C, Yeung CK. Milk protein concentrate and reduced-calcium milk protein concentrate as natural emulsifiers in clean label high-protein ice cream manufacture. Journal of Future Foods 2023;3:175-182. [DOI: 10.1016/j.jfutfo.2022.12.009] [Reference Citation Analysis]
2 Yu X, Zhou W, Jia Z, Liu L, Li X, Zhang X, Cheng J, Ma C, Sun L, Jiao Y. Interfacial composition in infant formulas powder modulate lipid digestion in simulated in-vitro infant gastrointestinal digestion. Food Res Int 2023;165:112553. [PMID: 36869459 DOI: 10.1016/j.foodres.2023.112553] [Reference Citation Analysis]
3 Ma Q, Ma S, Zhao Y, Sun M, Li X, Liu L, Zhang X, Sun Y, Fanny Massounga Bora A, Tian S, Zhang Q, Leng Y. Interaction between whey protein and soy lecithin and its influence on physicochemical properties and in vitro digestibility of emulsion: A consideration for mimicking milk fat globule. Food Res Int 2023;163:112181. [PMID: 36596120 DOI: 10.1016/j.foodres.2022.112181] [Cited by in Crossref: 1] [Article Influence: 1.0] [Reference Citation Analysis]
4 Sun Y, Tian S, Hussain M, Lin S, Pan Y, Li X, Liu L, Lu X, Li C, Leng Y, Jiang S. Profiling of phospholipid classes and molecular species in human milk, bovine milk, and goat milk by UHPLC-Q-TOF-MS. Food Research International 2022;161:111872. [DOI: 10.1016/j.foodres.2022.111872] [Reference Citation Analysis]
5 Yu X, Zhao Y, Sun M, Liu L, Li X, Zhang X, Sun Y, Bora AFM, Li C, Leng Y, Jiang S. Effects of egg yolk lecithin/milk fat globule membrane material ratio on the structure and stability of oil-in-water emulsions. LWT 2022;168:113891. [DOI: 10.1016/j.lwt.2022.113891] [Reference Citation Analysis]
6 Sun Y, Ma S, Liu Y, Jia Z, Li X, Liu L, Ma Q, Jean Eric-parfait Kouame K, Li C, Leng Y, Jiang S. Changes in interfacial composition and structure of milk fat globules are crucial regulating lipid digestion in simulated in-vitro infant gastrointestinal digestion. Food Hydrocolloids 2022. [DOI: 10.1016/j.foodhyd.2022.108003] [Reference Citation Analysis]
7 Pompilio da Capela A, Artigiani Lima Tribst A, Esteves Duarte Augusto P, Ricardo de Castro Leite Júnior B. Use of physical processes to maximize goat milk cream hydrolysis: Impact on structure and enzymatic hydrolysis. Food Research International 2022. [DOI: 10.1016/j.foodres.2022.111343] [Reference Citation Analysis]