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:
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: 61
Jiaqi Li, Sheng Geng, Shiyu Zhen, et al.
Food Hydrocolloids (2022) Vol. 129, pp. 107625-107625
Closed Access | Times Cited: 61
Showing 26-50 of 61 citing articles:
A Plant-Based Animal Fat Analog Produced by an Emulsion Gel of Alginate and Pea Protein
Chong Teng, Osvaldo H. Campanella
Gels (2023) Vol. 9, Iss. 5, pp. 393-393
Open Access | Times Cited: 10
Chong Teng, Osvaldo H. Campanella
Gels (2023) Vol. 9, Iss. 5, pp. 393-393
Open Access | Times Cited: 10
A pH-controlled curcumin-loaded emulsion stabilized by pea protein isolate-maltodextrin-epigallocatechin-3-gallate: Physicochemical properties and in vitro release properties
Hai‐Hua Chen, Hui Jiang, Yan Chen, et al.
Colloids and Surfaces A Physicochemical and Engineering Aspects (2022) Vol. 646, pp. 129003-129003
Closed Access | Times Cited: 17
Hai‐Hua Chen, Hui Jiang, Yan Chen, et al.
Colloids and Surfaces A Physicochemical and Engineering Aspects (2022) Vol. 646, pp. 129003-129003
Closed Access | Times Cited: 17
The Fabrication and Characterization of Pickering Emulsion Gels Stabilized by Sorghum Flour
Linlin Song, Sheng Zhang, Benguo Liu
Foods (2022) Vol. 11, Iss. 14, pp. 2056-2056
Open Access | Times Cited: 16
Linlin Song, Sheng Zhang, Benguo Liu
Foods (2022) Vol. 11, Iss. 14, pp. 2056-2056
Open Access | Times Cited: 16
Electrophoretic coalescence behavior of oil droplets in oil-in-water emulsions containing SDS under DC electric field: A molecular dynamics study
Zhuang Qi, Zhiqian Sun, Ning Li, et al.
Fuel (2022) Vol. 338, pp. 127258-127258
Closed Access | Times Cited: 15
Zhuang Qi, Zhiqian Sun, Ning Li, et al.
Fuel (2022) Vol. 338, pp. 127258-127258
Closed Access | Times Cited: 15
Coalescence behavior of oil droplets in wastewater during membrane separation
Wenjie Tan, Taotao Lu, Liang Bai, et al.
Process Safety and Environmental Protection (2024) Vol. 204, pp. 11-19
Open Access | Times Cited: 2
Wenjie Tan, Taotao Lu, Liang Bai, et al.
Process Safety and Environmental Protection (2024) Vol. 204, pp. 11-19
Open Access | Times Cited: 2
Improving salidroside stability using water-in-oil-in-water emulsion with whey protein isolate: Formation and characterization
Qian Zhang, Lin Li, Yuqiao Wang, et al.
LWT (2024) Vol. 200, pp. 116189-116189
Open Access | Times Cited: 2
Qian Zhang, Lin Li, Yuqiao Wang, et al.
LWT (2024) Vol. 200, pp. 116189-116189
Open Access | Times Cited: 2
Oil/water interface behavior of hesperidin methylchalcone and its application in nano-emulsions
Yuxiang Wang, Benguo Liu, Yuling Ma, et al.
Food Chemistry (2024) Vol. 463, pp. 141235-141235
Closed Access | Times Cited: 2
Yuxiang Wang, Benguo Liu, Yuling Ma, et al.
Food Chemistry (2024) Vol. 463, pp. 141235-141235
Closed Access | Times Cited: 2
Comparative Composition Structure and Selected Techno-Functional Elucidation of Flaxseed Protein Fractions
Xiaopeng Qin, Linbo Li, Xiao Yu, et al.
Foods (2022) Vol. 11, Iss. 13, pp. 1820-1820
Open Access | Times Cited: 13
Xiaopeng Qin, Linbo Li, Xiao Yu, et al.
Foods (2022) Vol. 11, Iss. 13, pp. 1820-1820
Open Access | Times Cited: 13
Recent progress in fish oil-based emulsions by various food-grade stabilizers: Fabrication strategy, interfacial stability mechanism and potential application
Yufeng Chen, Yi Sun, Yuting Ding, et al.
Critical Reviews in Food Science and Nutrition (2022) Vol. 64, Iss. 6, pp. 1677-1700
Closed Access | Times Cited: 13
Yufeng Chen, Yi Sun, Yuting Ding, et al.
Critical Reviews in Food Science and Nutrition (2022) Vol. 64, Iss. 6, pp. 1677-1700
Closed Access | Times Cited: 13
Fabrication and characterization of Pickering high internal phase emulsions stabilized by Tartary buckwheat bran flour
Sheng Zhang, Sheng Geng, Yuzhong Shi, et al.
Food Chemistry X (2022) Vol. 16, pp. 100513-100513
Open Access | Times Cited: 12
Sheng Zhang, Sheng Geng, Yuzhong Shi, et al.
Food Chemistry X (2022) Vol. 16, pp. 100513-100513
Open Access | Times Cited: 12
Advances in emulsion-based delivery systems for nutraceuticals: Utilization of interfacial engineering approaches to control bioavailability
Yingzhu Zhang, Gege Sun, Donghui Li, et al.
Advances in food and nutrition research (2023), pp. 139-178
Closed Access | Times Cited: 6
Yingzhu Zhang, Gege Sun, Donghui Li, et al.
Advances in food and nutrition research (2023), pp. 139-178
Closed Access | Times Cited: 6
Black garlic particles as a natural pigment and emulsifier in a Pickering emulsion based low fat innovative mayonnaise: Improved rheology and bioactivity
V. Vathsala, Vivek Saurabh, Ganesh Kumar Choupdar, et al.
Food Research International (2023) Vol. 173, pp. 113484-113484
Closed Access | Times Cited: 6
V. Vathsala, Vivek Saurabh, Ganesh Kumar Choupdar, et al.
Food Research International (2023) Vol. 173, pp. 113484-113484
Closed Access | Times Cited: 6
Fabrication and characterization of a novel zein/pectin/pumpkin seed oil Pickering emulsion and the effects of myricetin on oxidation stability
Yajie Wang, Regina Kratzer, Michael Murkovic, et al.
International Journal of Biological Macromolecules (2023) Vol. 253, pp. 127386-127386
Closed Access | Times Cited: 6
Yajie Wang, Regina Kratzer, Michael Murkovic, et al.
International Journal of Biological Macromolecules (2023) Vol. 253, pp. 127386-127386
Closed Access | Times Cited: 6
Physicochemical properties of tigernut ( Cyperus esculentus ) tuber starch and its application in steamed bread
Xiaofan Lv, Sheng Zhang, Shiyu Zhen, et al.
Journal of Food Processing and Preservation (2022) Vol. 46, Iss. 8
Open Access | Times Cited: 11
Xiaofan Lv, Sheng Zhang, Shiyu Zhen, et al.
Journal of Food Processing and Preservation (2022) Vol. 46, Iss. 8
Open Access | Times Cited: 11
Water-In-Oil Pickering Emulsions Stabilized by Microcrystalline Phytosterols in Oil: Fabrication Mechanism and Application as a Salt Release System
Manyu Lan, Jie Zheng, Caihuan Huang, et al.
Journal of Agricultural and Food Chemistry (2022) Vol. 70, Iss. 17, pp. 5408-5416
Closed Access | Times Cited: 10
Manyu Lan, Jie Zheng, Caihuan Huang, et al.
Journal of Agricultural and Food Chemistry (2022) Vol. 70, Iss. 17, pp. 5408-5416
Closed Access | Times Cited: 10
Characterization of polysaccharide from Lonicera japonica Thunb leaves and its application in nano-emulsion
Yongchao Li, Benguo Liu, Jing Yang, et al.
Frontiers in Nutrition (2023) Vol. 10
Open Access | Times Cited: 5
Yongchao Li, Benguo Liu, Jing Yang, et al.
Frontiers in Nutrition (2023) Vol. 10
Open Access | Times Cited: 5
Milk protein–polyphenol–saccharide ternary complexes: improved health and functional properties
Lidong Pang, Runze Li, Zhen Huang, et al.
Current Opinion in Food Science (2024), pp. 101239-101239
Closed Access | Times Cited: 1
Lidong Pang, Runze Li, Zhen Huang, et al.
Current Opinion in Food Science (2024), pp. 101239-101239
Closed Access | Times Cited: 1
Noncovalent interactions between biomolecules facilitated their application in food emulsions' construction: A review
Yi Yuan, Congrong Chen, Xinyi Guo, et al.
Comprehensive Reviews in Food Science and Food Safety (2023) Vol. 23, Iss. 1
Closed Access | Times Cited: 4
Yi Yuan, Congrong Chen, Xinyi Guo, et al.
Comprehensive Reviews in Food Science and Food Safety (2023) Vol. 23, Iss. 1
Closed Access | Times Cited: 4
Interaction of α‐lactalbumin with dihydromyricetin and its application in nano‐emulsion
Shiyu Zhen, Sheng Geng, Hanjun Ma, et al.
International Journal of Food Science & Technology (2022) Vol. 58, Iss. 3, pp. 1120-1129
Closed Access | Times Cited: 6
Shiyu Zhen, Sheng Geng, Hanjun Ma, et al.
International Journal of Food Science & Technology (2022) Vol. 58, Iss. 3, pp. 1120-1129
Closed Access | Times Cited: 6
Application of Tartary buckwheat bran flour modified by heat-moisture treatment in steamed bread processing
Sheng Zhang, Wei Zhou, Chungang CHEN
Food Science and Technology (2022) Vol. 42
Open Access | Times Cited: 5
Sheng Zhang, Wei Zhou, Chungang CHEN
Food Science and Technology (2022) Vol. 42
Open Access | Times Cited: 5
Effects of Siraitia grosvenorii seed flour on the properties and quality of steamed bread
Wei Zhou, Siyu Guo, Sheng Zhang, et al.
Frontiers in Nutrition (2023) Vol. 10
Open Access | Times Cited: 2
Wei Zhou, Siyu Guo, Sheng Zhang, et al.
Frontiers in Nutrition (2023) Vol. 10
Open Access | Times Cited: 2
Preparation of Emulsified Lard Based on Octenyl Succinic Acid Starch /Whey Isolate Protein: Force on Emulsification and Interfacial Properties
Qiang Zou, Linghui Luo, Shuaiqian Wang, et al.
(2024)
Closed Access
Qiang Zou, Linghui Luo, Shuaiqian Wang, et al.
(2024)
Closed Access
Microencapsule delivery systems of functional substances for precision nutrition
Chenlin Dai, Wenhan Li, Chairui Zhang, et al.
Advances in food and nutrition research (2024), pp. 199-255
Closed Access
Chenlin Dai, Wenhan Li, Chairui Zhang, et al.
Advances in food and nutrition research (2024), pp. 199-255
Closed Access
Solidification of concentrated zero-valent iron slurry: A microrheology study using diffusing wave spectroscopy
Shuyan Zhang, Yuxiang Shi, Lei Li, et al.
Journal of Water Process Engineering (2024) Vol. 66, pp. 106006-106006
Closed Access
Shuyan Zhang, Yuxiang Shi, Lei Li, et al.
Journal of Water Process Engineering (2024) Vol. 66, pp. 106006-106006
Closed Access
Effect of chitosan oligosaccharides with different molecular weight in alleviating textural deterioration of chicken myofibrillar protein gel with high-temperature treatment
Yuntao Wang, Zijian Niu, Rui Li, et al.
International Journal of Biological Macromolecules (2024), pp. 136253-136253
Closed Access
Yuntao Wang, Zijian Niu, Rui Li, et al.
International Journal of Biological Macromolecules (2024), pp. 136253-136253
Closed Access
