BPG is committed to discovery and dissemination of knowledge
Cited by in F6Publishing
For: Madadlou A, Abbaspourrad A. Bioactive whey peptide particles: An emerging class of nutraceutical carriers. Critical Reviews in Food Science and Nutrition 2018;58:1468-77. [DOI: 10.1080/10408398.2016.1264064] [Cited by in Crossref: 21] [Cited by in F6Publishing: 21] [Article Influence: 4.2] [Reference Citation Analysis]
Number Citing Articles
1 Herrera-ponce AL, Salmeron-ochoa I, Rodriguez-figueroa JC, Santellano-estrada E, Garcia-galicia IA, Vargas-bello-pérez E, Alarcon-rojo AD. Effects of Ultrasound versus Pasteurization on Whey–Oat Beverage Processing: Quality and Antioxidative Properties. Processes 2022;10:1572. [DOI: 10.3390/pr10081572] [Reference Citation Analysis]
2 Olvera-Rosales LB, Cruz-Guerrero AE, García-Garibay JM, Gómez-Ruíz LC, Contreras-López E, Guzmán-Rodríguez F, González-Olivares LG. Bioactive peptides of whey: obtaining, activity, mechanism of action, and further applications. Crit Rev Food Sci Nutr 2022;:1-31. [PMID: 35612490 DOI: 10.1080/10408398.2022.2079113] [Reference Citation Analysis]
3 Campos MIF, Barbosa PPDS, Camargo LJ, Pinto LDS, Mataribu B, Serrão C, Marques-santos LF, Lopes JH, Oliveira JMCD, Gadelha CADA, Santi-gadelha T. Characterization of goat whey proteins and their bioactivity and toxicity assay. Food Bioscience 2022;46:101591. [DOI: 10.1016/j.fbio.2022.101591] [Reference Citation Analysis]
4 Zhao Y, Han X, Yin H, Li Q, Zhou J, Zhang H, Zhang W, Zhao C, Liu J. Preparation and characterisation of curcumin‐loaded pea protein‐zein nanocomplexes using pH‐driven method. Int J of Food Sci Tech 2022;57:3589-603. [DOI: 10.1111/ijfs.15683] [Cited by in Crossref: 2] [Cited by in F6Publishing: 3] [Article Influence: 2.0] [Reference Citation Analysis]
5 Kang L, Han T, Cong H, Yu B, Shen Y. Recent research progress of biologically active peptides. Biofactors 2022. [PMID: 35080058 DOI: 10.1002/biof.1822] [Reference Citation Analysis]
6 Vahedifar A, Wu J. Self-assembling peptides: Structure, function, in silico prediction and applications. Trends in Food Science & Technology 2022;119:476-94. [DOI: 10.1016/j.tifs.2021.11.020] [Cited by in Crossref: 3] [Cited by in F6Publishing: 4] [Article Influence: 3.0] [Reference Citation Analysis]
7 Akkurt S, Tomasula PM. Bioactivity of Milk Components. Encyclopedia of Dairy Sciences 2022. [DOI: 10.1016/b978-0-12-818766-1.00286-5] [Cited by in Crossref: 1] [Cited by in F6Publishing: 1] [Article Influence: 1.0] [Reference Citation Analysis]
8 Azad MOK, Adnan M, Kang WS, Lim JD, Lim YS. A technical strategy to prolong anthocyanins thermal stability in formulated purple potato ( Solanum tuberosum L. cv Bora valley) processed by hot‐melt extrusion. Int J of Food Sci Tech. [DOI: 10.1111/ijfs.15485] [Cited by in Crossref: 2] [Cited by in F6Publishing: 2] [Article Influence: 2.0] [Reference Citation Analysis]
9 Wu G, Hui X, Gong X, Tran KN, Stipkovits L, Mohan MS, Brennan MA, Brennan CS. Functionalization of bovine whey proteins by dietary phenolics from molecular-level fabrications and mixture-level combinations. Trends in Food Science & Technology 2021;110:107-19. [DOI: 10.1016/j.tifs.2021.01.072] [Cited by in Crossref: 9] [Cited by in F6Publishing: 10] [Article Influence: 9.0] [Reference Citation Analysis]
10 Mileriene J, Serniene L, Henriques M, Gomes D, Pereira C, Kondrotiene K, Kasetiene N, Lauciene L, Sekmokiene D, Malakauskas M. Effect of liquid whey protein concentrate-based edible coating enriched with cinnamon carbon dioxide extract on the quality and shelf life of Eastern European curd cheese. J Dairy Sci 2021;104:1504-17. [PMID: 33309377 DOI: 10.3168/jds.2020-18732] [Cited by in Crossref: 7] [Cited by in F6Publishing: 9] [Article Influence: 3.5] [Reference Citation Analysis]
11 Shivanna SK, Nataraj BH. Revisiting therapeutic and toxicological fingerprints of milk-derived bioactive peptides: An overview. Food Bioscience 2020;38:100771. [DOI: 10.1016/j.fbio.2020.100771] [Cited by in Crossref: 12] [Cited by in F6Publishing: 6] [Article Influence: 6.0] [Reference Citation Analysis]
12 Zhao C, Ashaolu TJ. Bioactivity and safety of whey peptides. LWT 2020;134:109935. [DOI: 10.1016/j.lwt.2020.109935] [Cited by in Crossref: 25] [Cited by in F6Publishing: 26] [Article Influence: 12.5] [Reference Citation Analysis]
13 Zhang H, Wang T, He F, Chen G. Fabrication of pea protein-curcumin nanocomplexes via microfluidization for improved solubility, nano-dispersibility and heat stability of curcumin: Insight on interaction mechanisms. Int J Biol Macromol 2021;168:686-94. [PMID: 33220379 DOI: 10.1016/j.ijbiomac.2020.11.125] [Cited by in Crossref: 4] [Cited by in F6Publishing: 6] [Article Influence: 2.0] [Reference Citation Analysis]
14 Caetano-Silva ME, Simabuco FM, Bezerra RMN, da Silva DC, Barbosa EA, Moreira DC, Brand GD, Leite JRSA, Pacheco MTB. Isolation and Sequencing of Cu-, Fe-, and Zn-Binding Whey Peptides for Potential Neuroprotective Applications as Multitargeted Compounds. J Agric Food Chem 2020;68:12433-43. [PMID: 33095576 DOI: 10.1021/acs.jafc.0c03647] [Cited by in Crossref: 3] [Cited by in F6Publishing: 3] [Article Influence: 1.5] [Reference Citation Analysis]
15 Addai FP, Lin F, Wang T, Kosiba AA, Sheng P, Yu F, Gu J, Zhou Y, Shi H. Technical integrative approaches to cheese whey valorization towards sustainable environment. Food Funct 2020;11:8407-23. [PMID: 32955061 DOI: 10.1039/d0fo01484b] [Cited by in Crossref: 10] [Cited by in F6Publishing: 11] [Article Influence: 5.0] [Reference Citation Analysis]
16 De Leon Rodriguez LM, Hemar Y. Prospecting the applications and discovery of peptide hydrogels in food. Trends in Food Science & Technology 2020;104:37-48. [DOI: 10.1016/j.tifs.2020.07.025] [Cited by in Crossref: 6] [Cited by in F6Publishing: 7] [Article Influence: 3.0] [Reference Citation Analysis]
17 Takeda S, Harauma A, Okamoto M, Enomoto H, Kudo T, Suzuki T, Mizunoya W, Moriguchi T. Effects of whey protein hydrolysate on growth promotion and immunomodulation in mouse pups in artificial rearing system. Anim Sci J 2020;91:e13395. [PMID: 32484296 DOI: 10.1111/asj.13395] [Reference Citation Analysis]
18 Kleekayai T, Le Gouic AV, Deracinois B, Cudennec B, FitzGerald RJ. In Vitro Characterisation of the Antioxidative Properties of Whey Protein Hydrolysates Generated under pH- and Non pH-Controlled Conditions. Foods 2020;9:E582. [PMID: 32380669 DOI: 10.3390/foods9050582] [Cited by in Crossref: 15] [Cited by in F6Publishing: 15] [Article Influence: 7.5] [Reference Citation Analysis]
19 Song J, Li X, Li J. Emerging evidence for the roles of peptide in hypertrophic scar. Life Sci 2020;241:117174. [PMID: 31843531 DOI: 10.1016/j.lfs.2019.117174] [Cited by in Crossref: 7] [Cited by in F6Publishing: 8] [Article Influence: 2.3] [Reference Citation Analysis]
20 Patel AR. Functional and Engineered Colloids from Edible Materials for Emerging Applications in Designing the Food of the Future. Adv Funct Mater 2020;30:1806809. [DOI: 10.1002/adfm.201806809] [Cited by in Crossref: 62] [Cited by in F6Publishing: 61] [Article Influence: 15.5] [Reference Citation Analysis]
21 Kita M, Obara K, Kondo S, Umeda S, Ano Y. Effect of Supplementation of a Whey Peptide Rich in Tryptophan-Tyrosine-Related Peptides on Cognitive Performance in Healthy Adults: A Randomized, Double-Blind, Placebo-Controlled Study. Nutrients 2018;10:E899. [PMID: 30011836 DOI: 10.3390/nu10070899] [Cited by in Crossref: 22] [Cited by in F6Publishing: 24] [Article Influence: 5.5] [Reference Citation Analysis]
22 Tinello F, Vendramin V, Barros Divino V, Treu L, Corich V, Lante A, Giacomini A. Co-fermentation of onion and whey: A promising synbiotic combination. Journal of Functional Foods 2017;39:233-7. [DOI: 10.1016/j.jff.2017.10.018] [Cited by in Crossref: 13] [Cited by in F6Publishing: 14] [Article Influence: 2.6] [Reference Citation Analysis]