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Cited by in F6Publishing
For: Tonda A, Grosvenor A, Clerens S, Le Feunteun S. In silico modeling of protein hydrolysis by endoproteases: a case study on pepsin digestion of bovine lactoferrin. Food Funct 2017;8:4404-13. [DOI: 10.1039/c7fo00830a] [Cited by in Crossref: 7] [Cited by in F6Publishing: 7] [Article Influence: 1.2] [Reference Citation Analysis]
Number Citing Articles
1 Salelles L, Floury J, Le Feunteun S. Pepsin activity as a function of pH and digestion time on caseins and egg white proteins under static in vitro conditions. Food Funct 2021;12:12468-78. [PMID: 34788782 DOI: 10.1039/d1fo02453a] [Cited by in Crossref: 4] [Cited by in F6Publishing: 6] [Article Influence: 2.0] [Reference Citation Analysis]
2 Le Feunteun S, Verkempinck S, Floury J, Janssen A, Kondjoyan A, Marze S, Mirade P, Pluschke A, Sicard J, van Aken G, Grauwet T. Mathematical modelling of food hydrolysis during in vitro digestion: From single nutrient to complex foods in static and dynamic conditions. Trends in Food Science & Technology 2021;116:870-83. [DOI: 10.1016/j.tifs.2021.08.030] [Cited by in Crossref: 7] [Cited by in F6Publishing: 4] [Article Influence: 3.5] [Reference Citation Analysis]
3 Wei YS, Feng K, Li SF, Hu TG, Linhardt RJ, Zong MH, Wu H. Oral fate and stabilization technologies of lactoferrin: a systematic review. Crit Rev Food Sci Nutr 2021;:1-18. [PMID: 33749401 DOI: 10.1080/10408398.2021.1900774] [Cited by in Crossref: 3] [Cited by in F6Publishing: 3] [Article Influence: 1.5] [Reference Citation Analysis]