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For: McIntyre I, Carolan A, O'Sullivan M, Jacquier JC, Hutchings S, Murray B, O'Riordan D. Incorporation of bioactive dairy hydrolysate influences the stability and digestion behaviour of milk protein stabilised emulsions. Food Funct 2018;9:5813-23. [PMID: 30352110 DOI: 10.1039/c8fo00912k] [Cited by in Crossref: 6] [Cited by in F6Publishing: 7] [Article Influence: 1.2] [Reference Citation Analysis]
Number Citing Articles
1 Monter-juárez F, Romero-lópez MDR, Mendoza-mendoza B, Estrada-fernández AG. Design and determination of double emulsions (W1/O/W2) for the trapping of antioxidant compounds sensitive to thermal processes. EJB 2022. [DOI: 10.35429/ejb.2022.] [Reference Citation Analysis]
2 Lin D, Sun L, Chen Y, Liu G, Miao S, Cao M. Peptide/protein hydrolysate and their derivatives: Their role as emulsifying agents for enhancement physical and oxidative stability of emulsions. Trends in Food Science & Technology 2022. [DOI: 10.1016/j.tifs.2022.08.012] [Reference Citation Analysis]
3 Gruppi A, Dermiki M, Spigno G, Fitzgerald RJ. Impact of Enzymatic Hydrolysis and Heat Inactivation on the Physicochemical Properties of Milk Protein Hydrolysates. Foods 2022;11:516. [DOI: 10.3390/foods11040516] [Cited by in Crossref: 3] [Cited by in F6Publishing: 3] [Article Influence: 3.0] [Reference Citation Analysis]
4 Troise AD, Fogliano V, Madadlou A. Tailor it up! How we are rolling towards designing the functionality of emulsions in the mouth and gastrointestinal tract. Current Opinion in Food Science 2020;31:126-35. [DOI: 10.1016/j.cofs.2020.06.002] [Cited by in Crossref: 4] [Cited by in F6Publishing: 4] [Article Influence: 1.3] [Reference Citation Analysis]