The DOI matches its Crossref record; 5 of the 5 references it cites were found in a registry or an index.
Food protein-based materials as nutraceutical delivery systems
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Citations
Cites
The Mechanism of Uptake of Biodegradable Microparticles in Caco-2 Cells Is Size Dependent
Desai, M. P., Labhasetwar, V., Walter, E., Levy, R. J., & Amidon, G. L. (1997) · Pharmaceutical Research · doi:10.1023/a:1012126301290 · Cited by 858
Bryant, C. M., & McClements, D. J. (1998) · Trends in Food Science & Technology · doi:10.1016/s0924-2244(98)00031-4 · Cited by 643 · cited 1×
“egg white, soybean, and whey proteins) has attracted much attention over the years because of its physicochemical and industrial significance (Bryant and McClement, 1998; Clark, Kavanagh, & Ross-Murphy, 2001; Clark & Ross-Murphy, 1987; Ziegler & Foegeding 1990).”
BackgroundMarteau, P., Minekus, M., Havenaar, R., & Huis In’t Veld, J. H. J. (1997) · Journal of Dairy Science · doi:10.3168/jds.s0022-0302(97)76027-2 · Cited by 488
Tombs, M. P. (1974) · Faraday Discussions of the Chemical Society · doi:10.1039/dc9745700158 · Cited by 216
Schäfer, V., von Briesen, H., Andreesen, R., Steffan, A.-M., Royer, C., Tröster, S., Kreuter, J., & Rübsamen-Waigmann, H. (1992) · Pharmaceutical Research · doi:10.1023/a:1015852732512 · Cited by 146
Cited by
Nanotechnology and its applications in the food sector
Sozer, N., & Kokini, J. L. (2009) · Trends in Biotechnology · doi:10.1016/j.tibtech.2008.10.010 · Cited by 824
Green tea and grape seed extracts—Potential applications in food safety and quality
Perumalla, A. V. S., & Hettiarachchy, N. S. (2011) · Food Research International · doi:10.1016/j.foodres.2011.01.022 · Cited by 471
Nanotechnology in agro-food: From field to plate
Dasgupta, N., Ranjan, S., Mundekkad, D., Ramalingam, C., Shanker, R., & Kumar, A. (2015) · Food Research International · doi:10.1016/j.foodres.2015.01.005 · Cited by 437
A review: using nanoparticles to enhance absorption and bioavailability of phenolic phytochemicals
Li, Z., Jiang, H., Xu, C., & Gu, L. (2015) · Food Hydrocolloids · doi:10.1016/j.foodhyd.2014.05.010 · Cited by 376
Potential biological fate of ingested nanoemulsions: Influence of particle characteristics
McClements, D. J., & Xiao, H. (2012) · Food Funct. · doi:10.1039/c1fo10193e · Cited by 331
Soy protein isolates: A review of their composition, aggregation, and gelation.
Zheng, L., Regenstein, J. M., Zhou, L., & Wang, Z. (2022) · Comprehensive Reviews in Food Science and Food Safety · doi:10.1111/1541-4337.12925 · Cited by 266
Natural biopolymer‐based hydrogels for use in food and agriculture
Klein, M., & Poverenov, E. (2020) · Journal of the Science of Food and Agriculture · doi:10.1002/jsfa.10274 · Cited by 259
Implications of nanotechnology for the agri-food industry: Opportunities, benefits and risks
Handford, C. E., Dean, M., Henchion, M., Spence, M., Elliott, C. T., & Campbell, K. (2014) · Trends in Food Science & Technology · doi:10.1016/j.tifs.2014.09.007 · Cited by 215
Nutrition, Well-Being and Health
(2012) · doi:10.5772/1864 · Cited by 178
Consumer choices for nano-food and nano-packaging in France and Germany
Bieberstein, A., Roosen, J., Marette, S., Blanchemanche, S., & Vandermoere, F. (2013) · European Review of Agricultural Economics · doi:10.1093/erae/jbr069 · Cited by 113
Yang, C., Wang, Y., Vasanthan, T., & Chen, L. (2014) · Food Hydrocolloids · doi:10.1016/j.foodhyd.2014.03.011 · Cited by 98
Self-citationEffect of curdlan on the gel properties and interactions of whey protein isolate gels
Hu, W., Xu, X., Wang, X., Ma, T., Li, Y., Qin, X., Wei, J., & Chen, S. (2024) · International Journal of Biological Macromolecules · doi:10.1016/j.ijbiomac.2024.134161 · Cited by 61
Naturally occurring nanoparticles in food
Rogers, M. A. (2016) · Current Opinion in Food Science · doi:10.1016/j.cofs.2015.08.005 · Cited by 49
Cao, Y., Wang, Q., Lin, J., Ding, Y.-Y., & Han, J. (2024) · Food Research International · doi:10.1016/j.foodres.2023.113686 · Cited by 33
Safety and regulatory issues of nanomaterials in foods
Tarhan, Ö. (2020) · Handbook of Food Nanotechnology · doi:10.1016/b978-0-12-815866-1.00016-9 · Cited by 23
Metadata
- Authors
- Chen, L., Remondetto, G. E., & Subirade, M.
- Venue
- Trends in Food Science & Technology
- Publisher
- Elsevier BV
- Published
- 2006-05
- Volume
- 17
- Issue
- 5
- Pages
- 272-283
- ISSN
- 0924-2244 (ISSN-L)
- OpenAlex
- W1990440588
- Cited by
- 1,160
- References
- 5
- FWCI
- 39.13
- Type
- journal article
- Language
- en
- Open access
- closed
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Registry, retraction, Cites and statistics results are computed, not judged, with one exception: a printed reference that no index lists is read once by a model before it counts as a citation error. Claims are extracted by a model and kept only when their quote appears verbatim in the text; each cited source is then checked, with a model’s help, for whether it says what the claim relies on. Those verdicts can be wrong — read the claim’s quote and the cited source before relying on one.
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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.
