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For: Moriano ME, Alamprese C. Whey Protein Concentrate and Egg White Powder as Structuring Agents of Double Emulsions for Food Applications. FOOD BIOPROCESS TECH 2020. [DOI: 10.1007/s11947-020-02467-0] [Citation(s) in RCA: 11] [Impact Index Per Article: 2.2] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/27/2022]

For:	Moriano ME, Alamprese C. Whey Protein Concentrate and Egg White Powder as Structuring Agents of Double Emulsions for Food Applications. FOOD BIOPROCESS TECH 2020. [DOI: 10.1007/s11947-020-02467-0] [Citation(s) in RCA: 11] [Impact Index Per Article: 2.2] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/27/2022]

Number

Cited by Other Article(s)

ØYE G, SIMON S, RUSTAD T, PASO K. Trends in Food Emulsion Technology: Pickering, Nano and Double Emulsions. Curr Opin Food Sci 2023. [DOI: 10.1016/j.cofs.2023.101003] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/02/2023]

An overview of the functional properties of egg white proteins and their application in the food industry. Food Hydrocoll 2022. [DOI: 10.1016/j.foodhyd.2022.108183] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/19/2022]

Gastronomy: An Extended Platform for Customized Nutrition. FUTURE FOODS 2022. [DOI: 10.1016/j.fufo.2022.100147] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/13/2023] Open

Alamprese C, Rollini M, Musatti A, Ferranti P, Barbiroli A. Emulsifying and foaming properties of a hydrophobin-based food ingredient from Trichoderma reesei: A phenomenological comparative study. Lebensm Wiss Technol 2022. [DOI: 10.1016/j.lwt.2021.113060] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/19/2022]

Encapsulation of Magnesium with Lentil Flour by Using Double Emulsion to Produce Magnesium Enriched Cakes. FOOD BIOPROCESS TECH 2021. [DOI: 10.1007/s11947-021-02672-5] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/21/2022]

Guedes‐Oliveira JM, Brad Kim YH, Conte‐Junior CA. What are the potential strategies to achieve potentially more healthful meat products? Int J Food Sci Technol 2021. [DOI: 10.1111/ijfs.15104] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/13/2022]

Contribution of Quasifibrillar Properties of Collagen Hydrolysates Towards Lowering of Interface Tension in Emulsion-Based Food Leading to Shelf-Life Enhancement. FOOD BIOPROCESS TECH 2021. [DOI: 10.1007/s11947-021-02640-z] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/16/2022]

Effects of different emulsifier substitutes on artisanal ice cream quality. Lebensm Wiss Technol 2021. [DOI: 10.1016/j.lwt.2020.110499] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/19/2022]

Nanoemulsion Versus Microemulsion Systems for the Encapsulation of Beetroot Extract: Comparison of Physicochemical Characteristics and Betalain Stability. FOOD BIOPROCESS TECH 2021. [DOI: 10.1007/s11947-020-02562-2] [Citation(s) in RCA: 15] [Impact Index Per Article: 3.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/20/2023]

Influence of Free and Encapsulated Olive Leaf Phenolic Extract on the Storage Stability of Single and Double Emulsion Salad Dressings. FOOD BIOPROCESS TECH 2021. [DOI: 10.1007/s11947-020-02574-y] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/22/2022]