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Cited by in F6Publishing
For: Mao C, Wu J, Cheng Y, Chen T, Ren X, Ma H. Physicochemical properties and digestive kinetics of whey protein gels filled with potato and whey protein mixture emulsified oil droplets: effect of protein ratios. Food Funct 2021;12:5927-39. [PMID: 34031682 DOI: 10.1039/d1fo00653c] [Cited by in Crossref: 5] [Cited by in F6Publishing: 5] [Article Influence: 2.5] [Reference Citation Analysis]
Number Citing Articles
1 Li R, Wu N, Xue H, Gao B, Liu H, Han T, Hu X, Tu Y, Zhao Y. Influence and effect mechanism of disulfide bonds linkages between protein-coated lipid droplets and the protein matrix on the physicochemical properties, microstructure, and protein structure of ovalbumin emulsion gels. Colloids Surf B Biointerfaces 2023;223:113182. [PMID: 36736177 DOI: 10.1016/j.colsurfb.2023.113182] [Reference Citation Analysis]
2 Liu J, Zhang R, Jiang H, Yan Z, Zhang Y, Zhang T, Liu X. Network structure of response to freeze-thaw cycles in egg white protein gels filled with emulsion: Digestive kinetics regulated by the state of water and embedded oil. Food Hydrocolloids 2023;135:108135. [DOI: 10.1016/j.foodhyd.2022.108135] [Cited by in F6Publishing: 2] [Reference Citation Analysis]
3 Li-sha Y, Wang Y, Yang Q, Chen H. Cold-Set Emulsion Gels Costabilized by Kidney Bean Protein Isolate and Basil Seed Gum as Astaxanthin Carriers: Improved Stability and Bioaccessibility. ACS Food Sci Technol 2022;2:1018-1029. [DOI: 10.1021/acsfoodscitech.2c00089] [Reference Citation Analysis]
4 Cheng Y, Yeboah GB, Guo X, Donkor PO, Wu J. Gelling Characteristics of Emulsions Prepared with Modified Whey Protein by Multiple-Frequency Divergent Ultrasound at Different Ultrasonic Power and Frequency Mode. Polymers 2022;14:2054. [DOI: 10.3390/polym14102054] [Reference Citation Analysis]
5 Li R, Xue H, Gao B, Liu H, Han T, Hu X, Tu Y, Zhao Y. Study on the enhancement effect and mechanism of heat-induced gel strength of duck egg white by emulsified lipids. LWT 2022;160:113146. [DOI: 10.1016/j.lwt.2022.113146] [Cited by in Crossref: 3] [Cited by in F6Publishing: 3] [Article Influence: 3.0] [Reference Citation Analysis]
6 Li R, Xue H, Gao B, Liu H, Han T, Hu X, Tu Y, Zhao Y. Physicochemical properties and digestibility of thermally induced ovalbumin–oil emulsion gels: Effect of interfacial film type and oil droplets size. Food Hydrocolloids 2022. [DOI: 10.1016/j.foodhyd.2022.107747] [Cited by in Crossref: 3] [Cited by in F6Publishing: 4] [Article Influence: 3.0] [Reference Citation Analysis]