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Cited by in F6Publishing
For: 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]
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1 Jia W, Wu X, Kang X. Integrated the embedding delivery system and targeted oxygen scavenger enhances free radical scavenging capacity. Food Chemistry: X 2023. [DOI: 10.1016/j.fochx.2022.100558] [Reference Citation Analysis]
2 Fan C, Feng T, Wang X, Xia S, John Swing C. Liposomes for encapsulation of liposoluble vitamins (A, D, E and K): Comparation of loading ability, storage stability and bilayer dynamics. Food Res Int 2023;163:112264. [PMID: 36596175 DOI: 10.1016/j.foodres.2022.112264] [Reference Citation Analysis]
3 Rocha F, de Paula Rezende J, Maciel Dos Santos Dias M, Rodrigues Arruda Pinto V, César Stringheta P, Clarissa Dos Santos Pires A, Cristina Teixeira Ribeiro Vidigal M. Complexation of anthocyanins, betalains and carotenoids with biopolymers: An approach to complexation techniques and evaluation of binding parameters. Food Res Int 2023;163:112277. [PMID: 36596187 DOI: 10.1016/j.foodres.2022.112277] [Reference Citation Analysis]
4 Granato D. Functional foods to counterbalance low-grade inflammation and oxidative stress in cardiovascular diseases: a multilayered strategy combining food and health sciences. Current Opinion in Food Science 2022;47:100894. [DOI: 10.1016/j.cofs.2022.100894] [Cited by in Crossref: 2] [Cited by in F6Publishing: 2] [Article Influence: 2.0] [Reference Citation Analysis]
5 Paulo F, Tavares L, Santos L. In vitro digestion, bioaccessibility, and release kinetics studies of encapsulated bioactive compounds obtained from olive mill pomace. Food Measure. [DOI: 10.1007/s11694-022-01579-9] [Reference Citation Analysis]