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OpenAlex is a bibliographic catalogue of scientific papers, authors and institutions accessible in open access mode, named after the Library of Alexandria. It's citation coverage is excellent and I hope you will find utility in this listing of citing articles!

If you click the article title, you'll navigate to the article, as listed in CrossRef. If you click the Open Access links, you'll navigate to the "best Open Access location". Clicking the citation count will open this listing for that article. Lastly at the bottom of the page, you'll find basic pagination options.

Requested Article:

Development of polyphenol-protein-polysaccharide ternary complexes as emulsifiers for nutraceutical emulsions: Impact on formation, stability, and bioaccessibility of β-carotene emulsions
Fuguo Liu, Cuicui Ma, David Julian McClements, et al.
Food Hydrocolloids (2016) Vol. 61, pp. 578-588
Closed Access | Times Cited: 189

Showing 26-50 of 189 citing articles:

Controlling the potential gastrointestinal fate of β-carotene emulsions using interfacial engineering: Impact of coating lipid droplets with polyphenol-protein-carbohydrate conjugate
Fuguo Liu, Cuicui Ma, Ruojie Zhang, et al.
Food Chemistry (2016) Vol. 221, pp. 395-403
Closed Access | Times Cited: 99
Protection of β-carotene from chemical degradation in emulsion-based delivery systems using antioxidant interfacial complexes: Catechin-egg white protein conjugates
Luping Gu, Yujie Su, Mengqi Zhang, et al.
Food Research International (2017) Vol. 96, pp. 84-93
Closed Access | Times Cited: 98
Recent development of lactoferrin-based vehicles for the delivery of bioactive compounds: Complexes, emulsions, and nanoparticles
Fuguo Liu, Shuhan Zhang, Junyi Li, et al.
Trends in Food Science & Technology (2018) Vol. 79, pp. 67-77
Closed Access | Times Cited: 97
Controlled glycation of milk proteins and peptides: Functional properties
James A. O’Mahony, Kamil P. Drapala, Eve M. Mulcahy, et al.
International Dairy Journal (2016) Vol. 67, pp. 16-34
Open Access | Times Cited: 96
Fabrication of polysaccharide-based high internal phase emulsion gels: Enhancement of curcumin stability and bioaccessibility
Jinyu Miao, Na Xu, Ce Cheng, et al.
Food Hydrocolloids (2021) Vol. 117, pp. 106679-106679
Closed Access | Times Cited: 94
Enhanced physicochemical stability of lutein-enriched emulsions by polyphenol-protein-polysaccharide conjugates and fat-soluble antioxidant
Yong Yan, Qiaomei Zhu, Cuiru Diao, et al.
Food Hydrocolloids (2019) Vol. 101, pp. 105447-105447
Closed Access | Times Cited: 90
Effect of flaxseed polyphenols on physical stability and oxidative stability of flaxseed oil-in-water nanoemulsions
Cheng Chen, Xiao Yu, David Julian McClements, et al.
Food Chemistry (2019) Vol. 301, pp. 125207-125207
Open Access | Times Cited: 87
Physicochemical properties of soy protein isolates-cyanidin-3-galactoside conjugates produced using free radicals induced by ultrasound
Feng Xue, Chen Li, Benu Adhikari
Ultrasonics Sonochemistry (2020) Vol. 64, pp. 104990-104990
Open Access | Times Cited: 85
Fabrication of curcumin-loaded pea protein-pectin ternary complex for the stabilization and delivery of β‑carotene emulsions
Jiang Yi, Huimin Huang, Yuexiang Liu, et al.
Food Chemistry (2019) Vol. 313, pp. 126118-126118
Closed Access | Times Cited: 83
Fabrication and characterization of zein-tea polyphenols-pectin ternary complex nanoparticles as an effective hyperoside delivery system: Formation mechanism, physicochemical stability, and in vitro release property
Xiaojing Wang, Mei Li, Fuguo Liu, et al.
Food Chemistry (2021) Vol. 364, pp. 130335-130335
Closed Access | Times Cited: 75
Carboxymethyl tara gum-lactoferrin complex coacervates as carriers for vitamin D3: Encapsulation and controlled release
Monique Barreto Santos, Mário Geraldo de Carvalho, Edwin Elard Garcia‐Rojas
Food Hydrocolloids (2020) Vol. 112, pp. 106347-106347
Closed Access | Times Cited: 71
Laccase-catalyzed soy protein and gallic acid complexation: Effects on conformational structures and antioxidant activity
Hui Wang, Shengping You, Wenhang Wang, et al.
Food Chemistry (2021) Vol. 375, pp. 131865-131865
Closed Access | Times Cited: 68
Destruction of hydrogen bonding and electrostatic interaction in soy hull polysaccharide: Effect on emulsion stability
Shengnan Wang, Hekai Zhao, Danni Qu, et al.
Food Hydrocolloids (2021) Vol. 124, pp. 107304-107304
Closed Access | Times Cited: 67
Physicochemical stability and gastrointestinal fate of β-carotene-loaded oil-in-water emulsions stabilized by whey protein isolate-low acyl gellan gum conjugates
Majid Nooshkam, Mehdi Varidi
Food Chemistry (2021) Vol. 347, pp. 129079-129079
Closed Access | Times Cited: 66
Fabrication and characterization of oil-in-water emulsions stabilized by whey protein isolate/phloridzin/sodium alginate ternary complex
Jiaqi Li, Sheng Geng, Shiyu Zhen, et al.
Food Hydrocolloids (2022) Vol. 129, pp. 107625-107625
Closed Access | Times Cited: 64
Pickering emulsions stabilized by zein-proanthocyanidins-pectin ternary composites (ZPAAPs): Construction and delivery studies
Wenjing Li, Dongjie Huang, Weixuan Song, et al.
Food Chemistry (2022) Vol. 404, pp. 134642-134642
Closed Access | Times Cited: 55
Impact of pea protein-inulin conjugates prepared via the Maillard reaction using a combination of ultrasound and pH-shift treatments on physical and oxidative stability of algae oil emulsions
Wen Jiang, Yifan Zhang, David Julian McClements, et al.
Food Research International (2022) Vol. 156, pp. 111161-111161
Closed Access | Times Cited: 47
Formation of soybean protein isolate-hawthorn flavonoids non-covalent complexes: Linking the physicochemical properties and emulsifying properties
Yilun Wang, Jinjie Yang, Shicheng Dai, et al.
Ultrasonics Sonochemistry (2022) Vol. 84, pp. 105961-105961
Open Access | Times Cited: 42
Novel Colloidal Food Ingredients: Protein Complexes and Conjugates
Fuguo Liu, David Julian McClements, Cuicui Ma, et al.
Annual Review of Food Science and Technology (2023) Vol. 14, Iss. 1, pp. 35-61
Open Access | Times Cited: 41
Polysaccharides improved the viscoelasticity, microstructure, and physical stability of ovalbumin-ferulic acid complex stabilized emulsion
Zhenzhen Huang, Xinxi Yang, Siyue Liang, et al.
International Journal of Biological Macromolecules (2022) Vol. 211, pp. 150-158
Closed Access | Times Cited: 40
Development of zein-based complexes and conjugates with enhanced surface hydrophilicity: Structure, emulsifying, foaming, and antioxidant properties
Yueting Li, Ziyan Wan, Sheliang Zhao, et al.
Food Hydrocolloids (2024) Vol. 154, pp. 110064-110064
Closed Access | Times Cited: 13
Polysaccharide-coated quercetin-loaded nanoliposomes mitigate bitterness: A comparison of carrageenan, pectin, and trehalose
Meigui Huang, Lixia Cong, Ruifeng Ying, et al.
International Journal of Biological Macromolecules (2024) Vol. 259, pp. 129410-129410
Closed Access | Times Cited: 8
Comparison of Non-Covalent and Covalent Interactions between Lactoferrin and Chlorogenic Acid
Zekun Li, Majida Al‐Wraikat, Changchun Hao, et al.
Foods (2024) Vol. 13, Iss. 8, pp. 1245-1245
Open Access | Times Cited: 8
Influence of emulsifier type on the spray-drying properties of model infant formula emulsions
Kamil P. Drapala, Mark A.E. Auty, Daniel M. Mulvihill, et al.
Food Hydrocolloids (2017) Vol. 69, pp. 56-66
Open Access | Times Cited: 84
Formation of biopolymer complexes composed of pea protein and mesquite gum – Impact of quercetin addition on their physical and chemical stability
Juan Carlos Cuevas-Bernardino, Francisco M. A. Leyva‐Gutierrez, E.J. Vernon‐Carter, et al.
Food Hydrocolloids (2017) Vol. 77, pp. 736-745
Closed Access | Times Cited: 76

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