The DOI matches its Crossref record; 54 of the 54 references it cites were found in a registry or an index.
Evaluation of structural and functional properties of protein–EGCG complexes and their ability of stabilizing a model β-carotene emulsion
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Citations
Cites
Antioxidant properties of phenolic compounds
Rice-Evans, C., Miller, N., & Paganga, G. (1997) · Trends in Plant Science · doi:10.1016/s1360-1385(97)01018-2 · Cited by 4,375
Church, F. C., Swaisgood, H. E., Porter, D. H., & Catignani, G. L. (1983) · Journal of Dairy Science · doi:10.3168/jds.s0022-0302(83)81926-2 · Cited by 1,547
A review on protein–phenolic interactions and associated changes
Ozdal, T., Capanoglu, E., & Altay, F. (2013) · Food Research International · doi:10.1016/j.foodres.2013.02.009 · Cited by 1,355
MCCLEMENTS, D. J., & DECKER, E. A. (2000) · Journal of Food Science · doi:10.1111/j.1365-2621.2000.tb10596.x · Cited by 1,346
Hydrocolloids as emulsifiers and emulsion stabilizers
Dickinson, E. (2009) · Food Hydrocolloids · doi:10.1016/j.foodhyd.2008.08.005 · Cited by 1,318
Food emulsions and foams: Stabilization by particles
Dickinson, E. (2010) · Current Opinion in Colloid & Interface Science · doi:10.1016/j.cocis.2009.11.001 · Cited by 1,192
Determination of Antioxidant and Antimicrobial Activities of Rumex crispus L. Extracts
Yıldırım, A., Mavi, A., & Kara, A. A. (2001) · Journal of Agricultural and Food Chemistry · doi:10.1021/jf0103572 · Cited by 1,165
Quantitative analysis of protein far UV circular dichroism spectra by neural networks
Böhm, G., Muhr, R., & Jaenicke, R. (1992) · "Protein Engineering, Design and Selection" · doi:10.1093/protein/5.3.191 · Cited by 1,107
Klompong, V., Benjakul, S., Kantachote, D., & Shahidi, F. (2007) · Food Chemistry · doi:10.1016/j.foodchem.2006.07.016 · Cited by 984
McClements, D. J., Decker, E. A., Park, Y., & Weiss, J. (2009) · Critical Reviews in Food Science and Nutrition · doi:10.1080/10408390902841529 · Cited by 948
Cited by
Protein–polyphenol conjugates: Antioxidant property, functionalities and their applications
Quan, T. H., Benjakul, S., Sae-leaw, T., Balange, A. K., & Maqsood, S. (2019) · Trends in Food Science & Technology · doi:10.1016/j.tifs.2019.07.049 · Cited by 732
Zhang, Q., Cheng, Z., Wang, Y., & Fu, L. (2021) · Critical Reviews in Food Science and Nutrition · doi:10.1080/10408398.2020.1803199 · Cited by 339
Metadata
- Authors
- Wei, Z., Yang, W., Fan, R., Yuan, F., & Gao, Y.
- Venue
- Food Hydrocolloids
- Publisher
- Elsevier BV
- Published
- 2015-03
- Volume
- 45
- Pages
- 337-350
- ISSN
- 0268-005X (ISSN-L)
- OpenAlex
- W1971306951
- Cited by
- 280
- References
- 54
- FWCI
- 13.20
- Type
- journal article
- Language
- en
- Open access
- closed
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- CoChat. (2026). Citation check: Evaluation of structural and functional properties of protein–EGCG complexes and their ability of stabilizing a model β-carotene emulsion. https://app.cochat.ai/papers/10.1016/j.foodhyd.2014.12.008
- The paper
- Wei, Z., Yang, W., Fan, R., Yuan, F., & Gao, Y. (2015). Evaluation of structural and functional properties of protein–EGCG complexes and their ability of stabilizing a model β-carotene emulsion. Food Hydrocolloids. https://doi.org/10.1016/j.foodhyd.2014.12.008
Data sources
Bibliographic data: Semantic Scholar, OpenAlex, Crossref.
Contains information from the Semantic Scholar Academic Graph Datasets, made available under the ODC Attribution License (ODC-BY 1.0).
Semantic Scholar’s data is described in: Kinney, R., et al. (2023). The Semantic Scholar Open Data Platform. arXiv:2301.10140.
