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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 rheologically stable high internal phase emulsions by gelatin/chitooligosaccharide mixtures and food application
Hongxia Wang, Ludan Hu, Jie Du, et al.
Food Hydrocolloids (2021) Vol. 121, pp. 107050-107050
Closed Access | Times Cited: 125

Showing 26-50 of 125 citing articles:

High internal phase emulsions stabilized by pea protein isolate-inulin conjugates: Application as edible inks for 3D printing
Wen Jiang, Wenhan Li, Juxiu Li, et al.
Food Hydrocolloids (2023) Vol. 142, pp. 108820-108820
Closed Access | Times Cited: 36
A functional Pickering emulsion coating based on octadecenylsuccinic anhydride modified γ-cyclodextrin metal-organic frameworks for food preservation
Yannan Zhang, Dehai Yu, Rui Zhao, et al.
Food Hydrocolloids (2023) Vol. 150, pp. 109668-109668
Closed Access | Times Cited: 33
High internal phase emulsions stabilized by alkaline-extracted walnut protein isolates and their application in food 3D printing
Xuan Huang, Chunjun Yan, Yanfei Xu, et al.
Food Research International (2023) Vol. 169, pp. 112858-112858
Closed Access | Times Cited: 31
Development of high internal phase emulsions with noncovalent crosslink of soy protein isolate and tannic acid: Mechanism and application for 3D printing
Wenyi Hu, Chunli Chen, Ying Wang, et al.
Food Chemistry (2023) Vol. 427, pp. 136651-136651
Closed Access | Times Cited: 30
Improvement of low-oil gelatin emulsions performance by adjusting the electrostatic interaction between gelatin and nanocellulose with different morphologies
Xin Feng, Hongjie Dai, Hongxia Tan, et al.
Food Hydrocolloids (2023) Vol. 139, pp. 108592-108592
Closed Access | Times Cited: 29
Novel high internal phase oleogels-in-water pickering emulsions stabilized solely by whey protein isolate for 3D printing and fucoxanthin delivery
Wenbo Shang, Yuanda Sun, Jia Song, et al.
Food Hydrocolloids (2023) Vol. 140, pp. 108609-108609
Closed Access | Times Cited: 29
Biopolymer-based pickering high internal phase emulsions: Intrinsic composition of matrix components, fundamental characteristics and perspective
Qiaoli Zhao, Liuping Fan, Jinwei Li
Food Research International (2023) Vol. 165, pp. 112458-112458
Closed Access | Times Cited: 27
Modulating the properties of myofibrillar proteins-stabilized high internal phase emulsions using chitosan for enhanced 3D-printed foods
Feiyu Zhang, Peng Wang, Mingyuan Huang, et al.
Carbohydrate Polymers (2023) Vol. 324, pp. 121540-121540
Closed Access | Times Cited: 27
3D/4d printing of β-cyclodextrin-based high internal phase emulsions
Xueqing Li, Liuping Fan, Ruiguo Li, et al.
Journal of Food Engineering (2023) Vol. 348, pp. 111455-111455
Closed Access | Times Cited: 23
Effects of different solid particle sizes on oat protein isolate and pectin particle-stabilized Pickering emulsions and their use as delivery systems
Ziyun Liu, Kaiwen Zheng, Ruizhe Yan, et al.
Food Chemistry (2024) Vol. 454, pp. 139681-139681
Closed Access | Times Cited: 14
Emulsion gel-based inks for 3D printing of foods for dysphagia patients: High internal type emulsion gel-biopolymer systems
Yifan Wang, Rotimi E. Aluko, David Julian McClements, et al.
Food Hydrocolloids (2024) Vol. 156, pp. 110340-110340
Closed Access | Times Cited: 13
Stabilizing effect of silver carp myofibrillar protein modified by high intensity ultrasound on high internal phase emulsions: Protein denaturation, interfacial adsorption and reconfiguration
Zehan Hong, Yaqiu Kong, Ruotong Guo, et al.
International Journal of Biological Macromolecules (2024) Vol. 265, pp. 130896-130896
Closed Access | Times Cited: 10
Characterization of HIPEs stabilized by soy protein isolate with excellent rheological properties for 3D printing: Bridging the correlation among structure, function and application
Meng Yuan, Bailiang Li, Fuwei Sun, et al.
Food Hydrocolloids (2024) Vol. 153, pp. 110053-110053
Closed Access | Times Cited: 9
Physicochemical properties, photostability, and digestive characteristics of natural emulsion system fabricated by recombinant rice bran oil bodies for lutein ester delivery
Wei Chen, Xiaoyu Li, Wenguan Zhang, et al.
Food Hydrocolloids (2024) Vol. 156, pp. 110270-110270
Closed Access | Times Cited: 8
Stabilization of oil-in-water high internal phase Pickering emulsion by using 7S globulin/konjac glucomannan complexes: Rheology properties, stability properties and 3D/4D printing performance
R.-L. Xie, Shuo Zhang, Sibo Liu, et al.
Food Research International (2025) Vol. 203, pp. 115878-115878
Closed Access | Times Cited: 1
Encapsulation of bitter peptides in water-in-oil high internal phase emulsions reduces their bitterness and improves gastrointestinal stability
Yi Gao, Xiaolin Wu, David Julian McClements, et al.
Food Chemistry (2022) Vol. 386, pp. 132787-132787
Closed Access | Times Cited: 35
Characteristics and potential application of myofibrillar protein from golden threadfin bream (Nemipterus virgatus) complexed with chitosan
Zhongyang Ren, Xianglan Huang, Linfan Shi, et al.
International Journal of Biological Macromolecules (2023) Vol. 240, pp. 124380-124380
Closed Access | Times Cited: 20
Polysaccharide-dependent depletion strategy to fabricate pickering emulsion gels
Qiulan Tong, Yi Zeng, Lei Ma, et al.
Food Hydrocolloids (2023) Vol. 145, pp. 109175-109175
Closed Access | Times Cited: 20
Comparison of the 3D printability of high internal phase Pickering emulsions stabilized by protein – Polysaccharide complexes and process optimization
Qing-Hao Li, Shiyu Li, Wei-Kang Yu, et al.
Journal of Food Engineering (2023) Vol. 353, pp. 111548-111548
Closed Access | Times Cited: 19
Rheological and physicochemical properties of Spirulina platensis residues-based inks for extrusion 3D food printing
Mengwei Wang, Xiangning Lu, Zheng Xing, et al.
Food Research International (2023) Vol. 169, pp. 112823-112823
Closed Access | Times Cited: 19
High internal phase emulsions stabilized by walnut protein amyloid-like aggregates and their application in food 3D printing
Changwei He, Yanfei Xu, Min Ling, et al.
Food Hydrocolloids (2023) Vol. 147, pp. 109444-109444
Closed Access | Times Cited: 19
Effect of peach gum polysaccharide on the rheological and 3D printing properties of gelatin-based functional gummy candy
Li Zhou, Fan‐Bing Meng, Yuncheng Li, et al.
International Journal of Biological Macromolecules (2023) Vol. 253, pp. 127186-127186
Open Access | Times Cited: 18
Preparation of water-in-oil Pickering emulsion stabilized by Camellia oleifera seed cake protein and its application as EGCG delivery system
Chuanjian Cui, Ziqi Wei, Zhibo Hong, et al.
LWT (2023) Vol. 179, pp. 114656-114656
Open Access | Times Cited: 17
Fabrication of anthocyanin–rich W1/O/W2 emulsion gels based on pectin–GDL complexes: 3D printing performance
Jian Li, Chaofan Guo, Shengbao Cai, et al.
Food Research International (2023) Vol. 168, pp. 112782-112782
Closed Access | Times Cited: 17
Influence of varying oil phase volume fractions on the characteristics of flaxseed-derived diglyceride-based Pickering emulsions stabilized by modified soy protein isolate
Iftikhar Hussain Badar, Ziyi Wang, Fangda Sun, et al.
Food Research International (2023) Vol. 175, pp. 113812-113812
Closed Access | Times Cited: 17

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