The DOI matches its Crossref record; 33 of the 33 references it cites were found in a registry or an index.
Development of polyphenol-protein-polysaccharide ternary complexes as emulsifiers for nutraceutical emulsions: Impact on formation, stability, and bioaccessibility of β-carotene emulsions
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Citations
Cites
Cleavage of Structural Proteins during the Assembly of the Head of Bacteriophage T4
LAEMMLI, U. K. (1970) · Nature · doi:10.1038/227680a0 · Cited by 249,961
Food Emulsions: Principles, Practice, and Techniques
McClements, D. J. (1998) · ScholarWorks@UMassAmherst (University of Massachusetts Amherst) · Cited by 2,476
Self-citationFood proteins: A review on their emulsifying properties using a structure–function approach
Lam, R. S. H., & Nickerson, M. T. (2013) · Food Chemistry · doi:10.1016/j.foodchem.2013.04.038 · Cited by 895
Interactions between Polyphenols and Macromolecules: Quantification Methods and Mechanisms
Le Bourvellec, C., & Renard, C. M. G. C. (2012) · Critical Reviews in Food Science and Nutrition · doi:10.1080/10408398.2010.499808 · Cited by 853
Factors Influencing the Chemical Stability of Carotenoids in Foods
Boon, C. S., McClements, D. J., Weiss, J., & Decker, E. A. (2010) · Critical Reviews in Food Science and Nutrition · doi:10.1080/10408390802565889 · Cited by 828
Self-citationFood Protein-polysaccharide Conjugates Obtained via the Maillard Reaction: A Review
de Oliveira, F. C., Coimbra, J. S. D. R., de Oliveira, E. B., Zuñiga, A. D. G., & Rojas, E. E. G. (2016) · Critical Reviews in Food Science and Nutrition · doi:10.1080/10408398.2012.755669 · Cited by 615
Salvia-Trujillo, L., Qian, C., Martín-Belloso, O., & McClements, D. J. (2013) · Food Chemistry · doi:10.1016/j.foodchem.2013.03.050 · Cited by 601
Self-citationCarotenoids and their cleavage products: Biosynthesis and functions
Walter, M. H., & Strack, D. (2011) · Natural Product Reports · doi:10.1039/c0np00036a · Cited by 580
Chlorogenic acid-mediated gel formation of oxidatively stressed myofibrillar protein
Cao, Y., & Xiong, Y. L. (2015) · Food Chemistry · doi:10.1016/j.foodchem.2015.02.036 · Cited by 577
Nanoemulsion delivery systems: Influence of carrier oil on β-carotene bioaccessibility
Qian, C., Decker, E. A., Xiao, H., & McClements, D. J. (2012) · Food Chemistry · doi:10.1016/j.foodchem.2012.06.047 · Cited by 544
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Cited by
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
Available technologies on improving the stability of polyphenols in food processing
Cao, H., Saroglu, O., Karadag, A., Diaconeasa, Z., Zoccatelli, G., Conte‐Junior, C. A., Gonzalez‐Aguilar, G. A., Ou, J., Bai, W., Zamarioli, C. M., et al. (2021) · Food Frontiers · doi:10.1002/fft2.65 · Cited by 323
Liu, X., Song, Q., Li, X., Chen, Y., Liu, C., Zhu, X., Liu, J., Granato, D., Wang, Y., & Huang, J. (2021) · Food Chemistry · doi:10.1016/j.foodchem.2021.130071 · Cited by 308
Nooshkam, M., Varidi, M., & Verma, D. K. (2020) · Food Research International · doi:10.1016/j.foodres.2020.109003 · Cited by 282
Wang, Y.-L., Yang, J.-J., Dai, S.-C., Tong, X.-H., Tian, T., Liang, C.-C., Li, L., Wang, H., & Jiang, L.-Z. (2022) · Ultrasonics Sonochemistry · doi:10.1016/j.ultsonch.2022.105961 · Cited by 66
Metadata
- Authors
- Liu, F., Ma, C., McClements, D. J., & Gao, Y.
- Venue
- Food Hydrocolloids
- Publisher
- Elsevier BV
- Published
- 2016-12
- Volume
- 61
- Pages
- 578-588
- ISSN
- 0268-005X (ISSN-L)
- OpenAlex
- W2416544206
- Cited by
- 256
- References
- 33
- FWCI
- 17.63
- Type
- journal article
- Language
- en
- Open access
- closed
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- CoChat. (2026). Citation check: Development of polyphenol-protein-polysaccharide ternary complexes as emulsifiers for nutraceutical emulsions: Impact on formation, stability, and bioaccessibility of β-carotene emulsions. https://app.cochat.ai/papers/10.1016/j.foodhyd.2016.05.031
- The paper
- Liu, F., Ma, C., McClements, D. J., & Gao, Y. (2016). Development of polyphenol-protein-polysaccharide ternary complexes as emulsifiers for nutraceutical emulsions: Impact on formation, stability, and bioaccessibility of β-carotene emulsions. Food Hydrocolloids. https://doi.org/10.1016/j.foodhyd.2016.05.031
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.
