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For: Lv P, Wang D, Chen Y, Zhu S, Zhang J, Mao L, Gao Y, Yuan F. Pickering emulsion gels stabilized by novel complex particles of high-pressure-induced WPI gel and chitosan: Fabrication, characterization and encapsulation. Food Hydrocolloids 2020;108:105992. [DOI: 10.1016/j.foodhyd.2020.105992] [Cited by in Crossref: 42] [Cited by in F6Publishing: 45] [Article Influence: 14.0] [Reference Citation Analysis]
Number Citing Articles
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13 Zhao C, Chu Z, Mao Y, Xu Y, Fei P, Zhang H, Xu X, Wu Y, Zheng M, Liu J. Structural characteristics and acid-induced emulsion gel properties of heated soy protein isolate–soy oligosaccharide glycation conjugates. Food Hydrocolloids 2022. [DOI: 10.1016/j.foodhyd.2022.108408] [Reference Citation Analysis]
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15 Wang C, Jiang H, Li Y. Water-in-Oil Pickering Emulsions Stabilized by Phytosterol/Chitosan Complex Particles. Colloids and Surfaces A: Physicochemical and Engineering Aspects 2022. [DOI: 10.1016/j.colsurfa.2022.130489] [Reference Citation Analysis]
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17 Li Y, Cui Z, Hu L. Recent technological strategies for enhancing the stability of lycopene in processing and production. Food Chemistry 2022. [DOI: 10.1016/j.foodchem.2022.134799] [Reference Citation Analysis]
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19 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]
20 Li X, Fan L, Li J. Extrusion-based 3D printing of high internal phase emulsions stabilized by co-assembled β-cyclodextrin and chitosan. Food Hydrocolloids 2022. [DOI: 10.1016/j.foodhyd.2022.108036] [Reference Citation Analysis]
21 Zhang Y, Yang S, Tang H, Wan S, Qin W, Zeng Q, Huang J, Yu G, Feng Y, Li J. Depletion stabilization of emulsions based on bacterial cellulose/carboxymethyl chitosan complexes. Carbohydrate Polymers 2022. [DOI: 10.1016/j.carbpol.2022.119904] [Reference Citation Analysis]
22 Zhao Q, Hong X, Fan L, Liu Y, Li J. Solubility and emulsifying properties of perilla protein isolate: Improvement by phosphorylation in the presence of sodium tripolyphosphate and sodium trimetaphosphate. Food Chemistry 2022;382:132252. [DOI: 10.1016/j.foodchem.2022.132252] [Cited by in Crossref: 6] [Cited by in F6Publishing: 4] [Article Influence: 6.0] [Reference Citation Analysis]
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24 Jiang F, Chen C, Wang X, Huang W, Jin W, Huang Q. Effect of Fibril Entanglement on Pickering Emulsions Stabilized by Whey Protein Fibrils for Nobiletin Delivery. Foods 2022;11:1626. [PMID: 35681376 DOI: 10.3390/foods11111626] [Cited by in Crossref: 1] [Cited by in F6Publishing: 1] [Article Influence: 1.0] [Reference Citation Analysis]
25 Zhang Y, Duan F, Fang J, Lu J, Wang J, Zhang J, Gao J, Yu H, Fan H. Preparation of soybean dreg fiber solid emulsifier and its effect on the stability of Pickering emulsion. International Journal of Food Engineering 2022;0. [DOI: 10.1515/ijfe-2021-0367] [Reference Citation Analysis]
26 Zhang T, Liu F, Wu J, Ngai T. Pickering emulsions stabilized by biocompatible particles: A review of preparation, bioapplication, and perspective. Particuology 2022;64:110-20. [DOI: 10.1016/j.partic.2021.07.003] [Cited by in Crossref: 5] [Cited by in F6Publishing: 7] [Article Influence: 5.0] [Reference Citation Analysis]
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32 Dong Y, Lan T, Huang G, Jiang L, Zhang Y, Sui X. Development and characterization of nanoparticles formed by soy peptide aggregate and epigallocatechin-3-gallate as an emulsion stabilizer. LWT 2021;152:112385. [DOI: 10.1016/j.lwt.2021.112385] [Cited by in Crossref: 2] [Cited by in F6Publishing: 3] [Article Influence: 1.0] [Reference Citation Analysis]
33 Lv P, Wang D, Liang R, Liu J, Li J, Gao Y, Zhang J, Yuan F. Lycopene-loaded bilayer emulsions stabilized by whey protein isolate and chitosan. LWT 2021;151:112122. [DOI: 10.1016/j.lwt.2021.112122] [Cited by in Crossref: 7] [Cited by in F6Publishing: 8] [Article Influence: 3.5] [Reference Citation Analysis]
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39 Zhang X, Chen X, Gong Y, Li Z, Guo Y, Yu D, Pan M. Emulsion gels stabilized by soybean protein isolate and pectin: Effects of high intensity ultrasound on the gel properties, stability and β-carotene digestive characteristics. Ultrason Sonochem 2021;79:105756. [PMID: 34562736 DOI: 10.1016/j.ultsonch.2021.105756] [Cited by in Crossref: 16] [Cited by in F6Publishing: 13] [Article Influence: 8.0] [Reference Citation Analysis]
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