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Cited by in F6Publishing
For: Lin T, Dadmohammadi Y, Davachi SM, Torabi H, Li P, Pomon B, Meletharayil G, Kapoor R, Abbaspourrad A. Improvement of lactoferrin thermal stability by complex coacervation using soy soluble polysaccharides. Food Hydrocolloids 2022. [DOI: 10.1016/j.foodhyd.2022.107736] [Cited by in Crossref: 1] [Cited by in F6Publishing: 1] [Article Influence: 1.0] [Reference Citation Analysis]
Number Citing Articles
1 Weng Y, Ranaweera S, Zou D, Cameron A, Chen X, Song H, Zhao C. Improved enzyme thermal stability, loading and bioavailability using alginate encapsulation. Food Hydrocolloids 2022. [DOI: 10.1016/j.foodhyd.2022.108385] [Reference Citation Analysis]
2 Liu X, Xue F, Adhikari B. Hemp protein isolate-polysaccharide complex coacervates and their application as emulsifiers in oil-in-water emulsions. Food Hydrocolloids 2022. [DOI: 10.1016/j.foodhyd.2022.108352] [Reference Citation Analysis]
3 Meiguni MSM, Salami M, Rezaei K, Aliyari MA, Ghaffari S, Emam-djomeh Z, Kennedy JF, Ghasemi A. Fabrication and characterization of a succinyl mung bean protein and arabic gum complex coacervate for curcumin encapsulation. International Journal of Biological Macromolecules 2022. [DOI: 10.1016/j.ijbiomac.2022.10.113] [Reference Citation Analysis]
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