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For: Mao L, Lu Y, Cui M, Miao S, Gao Y. Design of gel structures in water and oil phases for improved delivery of bioactive food ingredients. Crit Rev Food Sci Nutr 2020;60:1651-66. [PMID: 30892058 DOI: 10.1080/10408398.2019.1587737] [Cited by in Crossref: 61] [Cited by in F6Publishing: 51] [Article Influence: 15.3] [Reference Citation Analysis]
Number Citing Articles
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10 Song J, Li H, Shang W, Wang H, Tan M. Fabrication and characterization of Pickering emulsion gels stabilized by gliadin/starch complex for the delivery of astaxanthin. Food Hydrocolloids 2022. [DOI: 10.1016/j.foodhyd.2022.108388] [Reference Citation Analysis]
11 Gallegos-infante JA, Galindo-galindo MDP, Moreno-jiménez MR, Rocha-guzmán NE, González-laredo RF. Effect of Aqueous Extracts of Quercus resinosa on the Mechanical Behavior of Bigels. Sci Pharm 2022;90:73. [DOI: 10.3390/scipharm90040073] [Reference Citation Analysis]
12 Shaddel R, Akbari-alavijeh S, Cacciotti I, Yousefi S, Tomas M, Capanoglu E, Tarhan O, Rashidinejad A, Rezaei A, Bhia M, Jafari SM. Caffeine-loaded nano/micro-carriers: Techniques, bioavailability, and applications. Critical Reviews in Food Science and Nutrition 2022. [DOI: 10.1080/10408398.2022.2147143] [Reference Citation Analysis]
13 Okonkwo CE, Ofoedu CE, Hussain SZ, Adeyanju AA, Naseer B, Inyinbor AA, Olaniran AF, Kamal-eldin A. Application of Biogels for Bioactives Delivery: Recent Developments and Future Research Insights. Applied Food Research 2022. [DOI: 10.1016/j.afres.2022.100238] [Reference Citation Analysis]
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15 Bu K, Huang D, Li D, Zhu C. Encapsulation and sustained release of curcumin by hawthorn pectin and Tenebrio Molitor protein composite hydrogel. Int J Biol Macromol 2022;222:251-61. [PMID: 36152699 DOI: 10.1016/j.ijbiomac.2022.09.145] [Reference Citation Analysis]
16 Liu Y, Liu Y. Construction of lipid-biomacromolecular compounds for loading and delivery of carotenoids: Preparation methods, structural properties, and absorption-enhancing mechanisms. Crit Rev Food Sci Nutr 2022;:1-24. [PMID: 36062817 DOI: 10.1080/10408398.2022.2118229] [Reference Citation Analysis]
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18 Silva PM, Cerqueira MA, Martins AJ, Fasolin LH, Cunha RL, Vicente AA. Oleogels and bigels as alternatives to saturated fats: A review on their application by the food industry. J Americ Oil Chem Soc 2022. [DOI: 10.1002/aocs.12637] [Reference Citation Analysis]
19 Xiao J, Tian W, Abdullah, Wang H, Chen M, Huang Q, Zhang M, Lu M, Song M, Cao Y. Updated design strategies for oral delivery systems: maximized bioefficacy of dietary bioactive compounds achieved by inducing proper digestive fate and sensory attributes. Crit Rev Food Sci Nutr 2022;:1-20. [PMID: 35959723 DOI: 10.1080/10408398.2022.2109583] [Reference Citation Analysis]
20 Liu B, Yang H, Zhu C, Xiao J, Cao H, Simal-Gandara J, Li Y, Fan D, Deng J. A comprehensive review of food gels: formation mechanisms, functions, applications, and challenges. Crit Rev Food Sci Nutr 2022;:1-23. [PMID: 35959724 DOI: 10.1080/10408398.2022.2108369] [Reference Citation Analysis]
21 Zhang R, Zhang Y, Yu J, Gao Y, Mao L. Rheology and Tribology of Ethylcellulose-Based Oleogels and W/O Emulsions as Fat Substitutes: Role of Glycerol Monostearate. Foods 2022;11:2364. [PMID: 35954132 DOI: 10.3390/foods11152364] [Reference Citation Analysis]
22 Mozafarpour R, Sani MA, Koocheki A, Mcclements DJ, Mehr HM. Ultrasound modified protein colloidal particles: Interfacial activity, gel property and encapsulation efficiency. Advances in Colloid and Interface Science 2022. [DOI: 10.1016/j.cis.2022.102768] [Reference Citation Analysis]
23 Lv Y, Zhao Y, Liu Y, Zhou Z, Shen Y, Jiang L. Self-Assembling Oligo(2-oxazoline) Organogelators for the Encapsulation and Slow Release of Bioactive Volatiles. ACS Omega. [DOI: 10.1021/acsomega.2c02905] [Reference Citation Analysis]
24 Zhang L, Zheng J, Wang Y, Ye X, Chen S, Pan H, Chen J. Fabrication of rhamnogalacturonan-I enriched pectin-based emulsion gels for protection and sustained release of curcumin. Food Hydrocolloids 2022;128:107592. [DOI: 10.1016/j.foodhyd.2022.107592] [Cited by in Crossref: 7] [Cited by in F6Publishing: 6] [Article Influence: 7.0] [Reference Citation Analysis]
25 Salahi MR, Razavi SMA, Mohebbi M. Physicochemical, Rheological and Structural Properties of Cold-set Emulsion-filled Gels Based on Whey Protein Isolate-basil Seed Gum Mixed Biopolymers. Food Biophysics. [DOI: 10.1007/s11483-022-09751-w] [Reference Citation Analysis]
26 Calligaris S, Moretton M, Melchior S, Mosca AC, Pellegrini N, Anese M. Designing food for the elderly: the critical impact of food structure. Food Funct 2022;13:6467-83. [PMID: 35678510 DOI: 10.1039/d2fo00099g] [Cited by in Crossref: 3] [Cited by in F6Publishing: 4] [Article Influence: 3.0] [Reference Citation Analysis]
27 Palla CA, Aguilera-garrido A, Carrín ME, Galisteo-gonzález F, Gálvez-ruiz MJ. Preparation of highly stable oleogel-based nanoemulsions for encapsulation and controlled release of curcumin. Food Chemistry 2022;378:132132. [DOI: 10.1016/j.foodchem.2022.132132] [Cited by in Crossref: 10] [Cited by in F6Publishing: 9] [Article Influence: 10.0] [Reference Citation Analysis]
28 Zhang Y, Dong L, Liu L, Wu Z, Pan D, Liu L. Recent Advances of Stimuli-Responsive Polysaccharide Hydrogels in Delivery Systems: A Review. J Agric Food Chem 2022. [PMID: 35578738 DOI: 10.1021/acs.jafc.2c01080] [Cited by in Crossref: 2] [Cited by in F6Publishing: 8] [Article Influence: 2.0] [Reference Citation Analysis]
29 Liu K, Chen Y, Pan L, Li Q, Luo J, Zha X. Co-encapsulation systems for delivery of bioactive ingredients. Food Research International 2022;155:111073. [DOI: 10.1016/j.foodres.2022.111073] [Cited by in Crossref: 2] [Cited by in F6Publishing: 2] [Article Influence: 2.0] [Reference Citation Analysis]
30 Zhang R, Jingjingyu, Liu N, Gao Y, Mao L. W/O emulsions featuring ethylcellulose structuring in the water phase, interface and oil phase for multiple delivery. Carbohydrate Polymers 2022;283:119158. [DOI: 10.1016/j.carbpol.2022.119158] [Cited by in Crossref: 5] [Cited by in F6Publishing: 6] [Article Influence: 5.0] [Reference Citation Analysis]
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32 Fontes-Candia C, Martínez JC, López-Rubio A, Salvia-Trujillo L, Martín-Belloso O, Martínez-Sanz M. Emulsion gels and oil-filled aerogels as curcumin carriers: Nanostructural characterization of gastrointestinal digestion products. Food Chem 2022;387:132877. [PMID: 35397271 DOI: 10.1016/j.foodchem.2022.132877] [Cited by in Crossref: 2] [Cited by in F6Publishing: 3] [Article Influence: 2.0] [Reference Citation Analysis]
33 Hao J, Xu J, Zhang W, Li X, Liang D, Xu D, Cao Y, Sun B. The improvement of the physicochemical properties and bioaccessibility of lutein microparticles by electrostatic complexation. Food Hydrocolloids 2022;125:107381. [DOI: 10.1016/j.foodhyd.2021.107381] [Cited by in Crossref: 4] [Cited by in F6Publishing: 5] [Article Influence: 4.0] [Reference Citation Analysis]
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35 Zhang M, Yin L, Yan W, Gao C, Jia X. Preparation and Characterization of a Novel Soy Protein Isolate-Sugar Beet Pectin Emulsion Gel and Its Application as a Multi-Phased Nutrient Carrier. Foods 2022;11:469. [DOI: 10.3390/foods11030469] [Cited by in Crossref: 5] [Cited by in F6Publishing: 5] [Article Influence: 5.0] [Reference Citation Analysis]
36 Zhang R, Cui M, Ye J, Yuan D, Mao L. Physicochemical stability of oleogel-in-water emulsions loaded with β-carotene against environmental stresses. LWT 2022;155:112965. [DOI: 10.1016/j.lwt.2021.112965] [Cited by in Crossref: 4] [Cited by in F6Publishing: 7] [Article Influence: 4.0] [Reference Citation Analysis]
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38 Lv D, Zhang P, Chen F, Yin L. Effects of emulsion concentration on the physicochemical properties of wheat bran arabinoxylan-soy protein isolate emulsion-filled gels used as β-carotene carriers. LWT 2022;153:112498. [DOI: 10.1016/j.lwt.2021.112498] [Cited by in Crossref: 3] [Cited by in F6Publishing: 3] [Article Influence: 3.0] [Reference Citation Analysis]
39 Noguerol AT, Marta Igual M, Pagán MJ. Developing psyllium fibre gel-based foods: Physicochemical, nutritional, optical and mechanical properties. Food Hydrocolloids 2022;122:107108. [DOI: 10.1016/j.foodhyd.2021.107108] [Cited by in Crossref: 3] [Cited by in F6Publishing: 4] [Article Influence: 3.0] [Reference Citation Analysis]
40 Ade C, Marcelino TF, Dulchavsky M, Wu K, Bardwell JCA, Städler B. Microreactor equipped with naturally acid-resistant histidine ammonia lyase from an extremophile. Mater Adv . [DOI: 10.1039/d2ma00051b] [Reference Citation Analysis]
41 Martín-Illana A, Notario-Pérez F, Cazorla-Luna R, Ruiz-Caro R, Bonferoni MC, Tamayo A, Veiga MD. Bigels as drug delivery systems: From their components to their applications. Drug Discov Today 2021:S1359-6446(21)00545-6. [PMID: 34942374 DOI: 10.1016/j.drudis.2021.12.011] [Cited by in Crossref: 7] [Cited by in F6Publishing: 5] [Article Influence: 3.5] [Reference Citation Analysis]
42 Wang S, Chen K, Liu G. Monoglyceride oleogels for lipophilic bioactive delivery - Influence of self-assembled structures on stability and in vitro bioaccessibility of astaxanthin. Food Chem 2021;375:131880. [PMID: 34952389 DOI: 10.1016/j.foodchem.2021.131880] [Cited by in Crossref: 4] [Cited by in F6Publishing: 5] [Article Influence: 2.0] [Reference Citation Analysis]
43 Zhuang X, Clark S, Acevedo N. Bigels-oleocolloid matrices-as probiotic protective systems in yogurt. J Food Sci 2021;86:4892-900. [PMID: 34643273 DOI: 10.1111/1750-3841.15928] [Cited by in Crossref: 9] [Cited by in F6Publishing: 10] [Article Influence: 4.5] [Reference Citation Analysis]
44 Li P, Li X, Nisar T, Yang X, Sun J, Yang X, Guo Y. Structural characteristics of binary biopolymers-based emulsion-filled gels: A case of mixed sodium caseinate/methyl cellulose emulsion gels. Food Structure 2021;30:100233. [DOI: 10.1016/j.foostr.2021.100233] [Cited by in Crossref: 5] [Cited by in F6Publishing: 6] [Article Influence: 2.5] [Reference Citation Analysis]
45 Zhao Y, Xue S, Zhang X, Zhang T, Shen X. Improved Gel Properties of Whey Protein-Stabilized Emulsions by Ultrasound and Enzymatic Cross-Linking. Gels 2021;7:135. [PMID: 34563021 DOI: 10.3390/gels7030135] [Reference Citation Analysis]
46 Modi B, Timilsina H, Bhandari S, Achhami A, Pakka S, Shrestha P, Kandel D, Gc DB, Khatri S, Chhetri PM, Parajuli N. Current Trends of Food Analysis, Safety, and Packaging. Int J Food Sci 2021;2021:9924667. [PMID: 34485507 DOI: 10.1155/2021/9924667] [Cited by in Crossref: 4] [Cited by in F6Publishing: 5] [Article Influence: 2.0] [Reference Citation Analysis]
47 Rangel Euzcateguy G, Parajua-sejil C, Marchal P, Chapron D, Averlant-petit M, Stefan L, Pickaert G, Durand A. Rheological investigation of the influence of dextran on the self-assembly of lysine derivatives in water/dimethylsulfoxide mixtures. Colloids and Surfaces A: Physicochemical and Engineering Aspects 2021;625:126908. [DOI: 10.1016/j.colsurfa.2021.126908] [Reference Citation Analysis]
48 Liu K, Zha X, Li Q, Pan L, Luo J. Hydrophobic interaction and hydrogen bonding driving the self-assembling of quinoa protein and flavonoids. Food Hydrocolloids 2021;118:106807. [DOI: 10.1016/j.foodhyd.2021.106807] [Cited by in Crossref: 10] [Cited by in F6Publishing: 10] [Article Influence: 5.0] [Reference Citation Analysis]
49 Ye H, Chen T, Huang M, Ren G, Lei Q, Fang W, Xie H. Exploration of the Microstructure and Rheological Properties of Sodium Alginate-Pectin-Whey Protein Isolate Stabilized Β-Carotene Emulsions: To Improve Stability and Achieve Gastrointestinal Sustained Release. Foods 2021;10:1991. [PMID: 34574098 DOI: 10.3390/foods10091991] [Cited by in Crossref: 3] [Cited by in F6Publishing: 3] [Article Influence: 1.5] [Reference Citation Analysis]
50 Liu K, Chen YY, Zha XQ, Li QM, Pan LH, Luo JP. Research progress on polysaccharide/protein hydrogels: Preparation method, functional property and application as delivery systems for bioactive ingredients. Food Res Int 2021;147:110542. [PMID: 34399519 DOI: 10.1016/j.foodres.2021.110542] [Cited by in Crossref: 19] [Cited by in F6Publishing: 16] [Article Influence: 9.5] [Reference Citation Analysis]
51 Torres M, Fradinho P, Raymundo A, Sousa I, Falqué E, Domínguez H. The key role of thermal waters in the development of innovative gelled starch-based matrices. Food Hydrocolloids 2021;117:106697. [DOI: 10.1016/j.foodhyd.2021.106697] [Cited by in Crossref: 2] [Cited by in F6Publishing: 2] [Article Influence: 1.0] [Reference Citation Analysis]
52 Pinto TC, Martins AJ, Pastrana L, Pereira MC, Cerqueira MA. Oleogel-Based Systems for the Delivery of Bioactive Compounds in Foods. Gels 2021;7:86. [PMID: 34287270 DOI: 10.3390/gels7030086] [Cited by in Crossref: 20] [Cited by in F6Publishing: 22] [Article Influence: 10.0] [Reference Citation Analysis]
53 Lu Y, Zhang Y, Yuan F, Gao Y, Mao L. Emulsion gels with different proteins at the interface: Structures and delivery functionality. Food Hydrocolloids 2021;116:106637. [DOI: 10.1016/j.foodhyd.2021.106637] [Cited by in Crossref: 24] [Cited by in F6Publishing: 21] [Article Influence: 12.0] [Reference Citation Analysis]
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55 Noguerol AT, Igual M, Pagán-Moreno MJ. Nutritional, Physico-Chemical and Mechanical Characterization of Vegetable Fibers to Develop Fiber-Based Gel Foods. Foods 2021;10:1017. [PMID: 34066936 DOI: 10.3390/foods10051017] [Cited by in Crossref: 1] [Cited by in F6Publishing: 1] [Article Influence: 0.5] [Reference Citation Analysis]
56 Zhang Y, Yang H, Zheng H, Yuan D, Mao L. Physical properties and salt release of potato starch-based emulsion gels with OSA starch-stabilized oil droplets. LWT 2021;141:110929. [DOI: 10.1016/j.lwt.2021.110929] [Cited by in Crossref: 10] [Cited by in F6Publishing: 11] [Article Influence: 5.0] [Reference Citation Analysis]
57 Guo Y, Bao Y, Sun K, Chang C, Liu W. Effects of covalent interactions and gel characteristics on soy protein-tannic acid conjugates prepared under alkaline conditions. Food Hydrocolloids 2021;112:106293. [DOI: 10.1016/j.foodhyd.2020.106293] [Cited by in Crossref: 25] [Cited by in F6Publishing: 32] [Article Influence: 12.5] [Reference Citation Analysis]
58 Sanz V, Domínguez H, Torres MD. Formulation and Thermomechanical Characterization of Functional Hydrogels Based on Gluten Free Matrices Enriched with Antioxidant Compounds. Applied Sciences 2021;11:1962. [DOI: 10.3390/app11041962] [Reference Citation Analysis]
59 Chen H, Lu Y, Yuan F, Gao Y, Mao L. Effect of interfacial compositions on the physical properties of alginate-based emulsion gels and chemical stability of co-encapsulated bioactives. Food Hydrocolloids 2021;111:106389. [DOI: 10.1016/j.foodhyd.2020.106389] [Cited by in Crossref: 12] [Cited by in F6Publishing: 13] [Article Influence: 6.0] [Reference Citation Analysis]
60 Zhao R, Wu S, Liu S, Li B, Li Y. Structure and Rheological Properties of Glycerol Monolaurate-Induced Organogels: Influence of Hydrocolloids with Different Surface Charge. Molecules 2020;25:E5117. [PMID: 33158027 DOI: 10.3390/molecules25215117] [Cited by in Crossref: 2] [Cited by in F6Publishing: 3] [Article Influence: 0.7] [Reference Citation Analysis]
61 Khalesi H, Lu W, Nishinari K, Fang Y. New insights into food hydrogels with reinforced mechanical properties: A review on innovative strategies. Adv Colloid Interface Sci 2020;285:102278. [PMID: 33010577 DOI: 10.1016/j.cis.2020.102278] [Cited by in Crossref: 30] [Cited by in F6Publishing: 35] [Article Influence: 10.0] [Reference Citation Analysis]
62 Liu N, Lu Y, Zhang Y, Gao Y, Mao L. Surfactant addition to modify the structures of ethylcellulose oleogels for higher solubility and stability of curcumin. Int J Biol Macromol 2020;165:2286-94. [PMID: 33096181 DOI: 10.1016/j.ijbiomac.2020.10.115] [Cited by in Crossref: 19] [Cited by in F6Publishing: 14] [Article Influence: 6.3] [Reference Citation Analysis]
63 Lu Y, Mao L, Zheng H, Chen H, Gao Y. Characterization of β-carotene loaded emulsion gels containing denatured and native whey protein. Food Hydrocolloids 2020;102:105600. [DOI: 10.1016/j.foodhyd.2019.105600] [Cited by in Crossref: 39] [Cited by in F6Publishing: 40] [Article Influence: 13.0] [Reference Citation Analysis]
64 Bao H, Ni Y, Wusigale, Dong H, Liang L. α-Tocopherol and resveratrol in emulsion-filled whey protein gels: Co-encapsulation and in vitro digestion. International Dairy Journal 2020;104:104649. [DOI: 10.1016/j.idairyj.2020.104649] [Cited by in Crossref: 13] [Cited by in F6Publishing: 13] [Article Influence: 4.3] [Reference Citation Analysis]
65 Ahlawat J, Neupane R, Deemer E, Sreenivasan ST, Narayan M. Chitosan-Ellagic Acid Nanohybrid for Mitigating Rotenone-induced Oxidative Stress. ACS Appl Mater Interfaces 2020;12:18964-77. [PMID: 32216327 DOI: 10.1021/acsami.9b21215] [Cited by in Crossref: 18] [Cited by in F6Publishing: 20] [Article Influence: 6.0] [Reference Citation Analysis]
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67 Chen H, Mao L, Hou Z, Yuan F, Gao Y. Roles of additional emulsifiers in the structures of emulsion gels and stability of vitamin E. Food Hydrocolloids 2020;99:105372. [DOI: 10.1016/j.foodhyd.2019.105372] [Cited by in Crossref: 32] [Cited by in F6Publishing: 26] [Article Influence: 10.7] [Reference Citation Analysis]
68 Li S, Zhang B, Li C, Fu X, Huang Q. Pickering emulsion gel stabilized by octenylsuccinate quinoa starch granule as lutein carrier: Role of the gel network. Food Chemistry 2020;305:125476. [DOI: 10.1016/j.foodchem.2019.125476] [Cited by in Crossref: 90] [Cited by in F6Publishing: 74] [Article Influence: 30.0] [Reference Citation Analysis]
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