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:
Physicochemical properties and digestibility of thermally induced ovalbumin–oil emulsion gels: Effect of interfacial film type and oil droplets size
Ruiling Li, Hui Xue, Binghong Gao, et al.
Food Hydrocolloids (2022) Vol. 131, pp. 107747-107747
Closed Access | Times Cited: 42
Ruiling Li, Hui Xue, Binghong Gao, et al.
Food Hydrocolloids (2022) Vol. 131, pp. 107747-107747
Closed Access | Times Cited: 42
Showing 26-50 of 42 citing articles:
Progress in the Application of Food-Grade Emulsions
Yilin Jie, Fusheng Chen
Foods (2022) Vol. 11, Iss. 18, pp. 2883-2883
Open Access | Times Cited: 21
Yilin Jie, Fusheng Chen
Foods (2022) Vol. 11, Iss. 18, pp. 2883-2883
Open Access | Times Cited: 21
Effects of cholesterol removal treatment on the flavor and physicochemical properties of hot gel egg yolk
Tingting Tang, Xuejing Gao, Junhua Li, et al.
Food Chemistry (2023) Vol. 433, pp. 137220-137220
Closed Access | Times Cited: 12
Tingting Tang, Xuejing Gao, Junhua Li, et al.
Food Chemistry (2023) Vol. 433, pp. 137220-137220
Closed Access | Times Cited: 12
High internal phase emulsions gels stabilized by soy protein isolate and rutin complexes: Encapsulation, interfacial properties and in vitro digestibility
Juyang Zhao, Shuo Xu, Liya Gu, et al.
LWT (2024) Vol. 203, pp. 116317-116317
Open Access | Times Cited: 3
Juyang Zhao, Shuo Xu, Liya Gu, et al.
LWT (2024) Vol. 203, pp. 116317-116317
Open Access | Times Cited: 3
Mechanism of ultrasonic enhancement of the gelling properties of salted ovalbumin-cooked soybean isolate hybrid gels
Ji'en Tan, Wei Qiu, Na Wu, et al.
Food Chemistry X (2024) Vol. 21, pp. 101151-101151
Open Access | Times Cited: 2
Ji'en Tan, Wei Qiu, Na Wu, et al.
Food Chemistry X (2024) Vol. 21, pp. 101151-101151
Open Access | Times Cited: 2
The effects of high‐intensity ultrasonic treatment on emulsification, rheological properties, and flow behavior of liquid egg yolk
Yoshimasa Tsujii, Akihiro Handa, Po‐Hsien Li, et al.
Food Frontiers (2024) Vol. 5, Iss. 3, pp. 1353-1369
Open Access | Times Cited: 2
Yoshimasa Tsujii, Akihiro Handa, Po‐Hsien Li, et al.
Food Frontiers (2024) Vol. 5, Iss. 3, pp. 1353-1369
Open Access | Times Cited: 2
Effect of heat treatment on the stability of ultrasound-assisted cross-linked myofibrillar protein-stabilized emulsion filler phases via rheology and tribology
Ye Tao, Jiaming Cai, Peng Wang, et al.
Food Hydrocolloids (2024) Vol. 158, pp. 110570-110570
Closed Access | Times Cited: 2
Ye Tao, Jiaming Cai, Peng Wang, et al.
Food Hydrocolloids (2024) Vol. 158, pp. 110570-110570
Closed Access | Times Cited: 2
Design of triple-layer films with blackseed protein as dispersion or emulsion
Mirosław Kasprzak, Ewelina Jamróz, Nikola Nowak, et al.
Food Chemistry (2023) Vol. 435, pp. 137533-137533
Closed Access | Times Cited: 6
Mirosław Kasprzak, Ewelina Jamróz, Nikola Nowak, et al.
Food Chemistry (2023) Vol. 435, pp. 137533-137533
Closed Access | Times Cited: 6
3d Printing of Pickering Emulsion Gels of Protein Particles Prepared by High Pressure Homogenization and Heating
Chao Wu, Zhe Liu, Xue Hei, et al.
(2024)
Closed Access | Times Cited: 1
Chao Wu, Zhe Liu, Xue Hei, et al.
(2024)
Closed Access | Times Cited: 1
Influence and effect mechanism of filler type on the physicochemical properties, microbial numbers, and digestibility of ovalbumin emulsion gels during storage
Ruiling Li, Na Wu, Xue Hui, et al.
Food & Function (2023) Vol. 14, Iss. 8, pp. 3779-3792
Closed Access | Times Cited: 4
Ruiling Li, Na Wu, Xue Hui, et al.
Food & Function (2023) Vol. 14, Iss. 8, pp. 3779-3792
Closed Access | Times Cited: 4
A comparative study of the impacts of preparation techniques on the rheological and textural characteristics of emulsion gels (emulgels)
Behnaz Hashemi, Elham Assadpour, Fuyuan Zhang, et al.
Advances in Colloid and Interface Science (2023) Vol. 322, pp. 103051-103051
Closed Access | Times Cited: 4
Behnaz Hashemi, Elham Assadpour, Fuyuan Zhang, et al.
Advances in Colloid and Interface Science (2023) Vol. 322, pp. 103051-103051
Closed Access | Times Cited: 4
Use of soybean oil to modulate the gel properties of soybean protein isolation‐wheat gluten composite with or without CaCl2
Wentao Lian, Qiujie WangFeng, Haojia Zhang, et al.
Journal of the Science of Food and Agriculture (2023) Vol. 103, Iss. 13, pp. 6180-6189
Closed Access | Times Cited: 3
Wentao Lian, Qiujie WangFeng, Haojia Zhang, et al.
Journal of the Science of Food and Agriculture (2023) Vol. 103, Iss. 13, pp. 6180-6189
Closed Access | Times Cited: 3
Gel‐type emulsified muscle products: Mechanisms, affecting factors, and applications
Shichen Zhu, Hao Zhu, Siyao Xu, et al.
Comprehensive Reviews in Food Science and Food Safety (2022) Vol. 21, Iss. 6, pp. 5225-5242
Closed Access | Times Cited: 5
Shichen Zhu, Hao Zhu, Siyao Xu, et al.
Comprehensive Reviews in Food Science and Food Safety (2022) Vol. 21, Iss. 6, pp. 5225-5242
Closed Access | Times Cited: 5
In Vitro Digestion of Lipid-Based Gels
Maya Davidovich‐Pinhas
Springer eBooks (2024), pp. 569-585
Closed Access
Maya Davidovich‐Pinhas
Springer eBooks (2024), pp. 569-585
Closed Access
Effect of glycation with three polysaccharides on the structural and emulsifying properties of ovalbumin
Yaxue Hu, Qiqi Bian, Lijia Chen, et al.
Food Chemistry X (2024) Vol. 23, pp. 101632-101632
Open Access
Yaxue Hu, Qiqi Bian, Lijia Chen, et al.
Food Chemistry X (2024) Vol. 23, pp. 101632-101632
Open Access
Fabrication and characterization of novel curcumin-loaded thermoreversible high amylose maize starch emulsion gel
Zhen Yang, Xiaoyang He, Yuanyang Song, et al.
International Journal of Biological Macromolecules (2024) Vol. 280, pp. 136173-136173
Closed Access
Zhen Yang, Xiaoyang He, Yuanyang Song, et al.
International Journal of Biological Macromolecules (2024) Vol. 280, pp. 136173-136173
Closed Access
Construction and formation mechanism of phase-change polysaccharide–protein composite emulsion gels: For simultaneous printing of food products with complex structures and fine patterns
Ruiling Li, Ningzhe Wang, Chao Ma, et al.
Food Hydrocolloids (2024) Vol. 160, pp. 110817-110817
Closed Access
Ruiling Li, Ningzhe Wang, Chao Ma, et al.
Food Hydrocolloids (2024) Vol. 160, pp. 110817-110817
Closed Access
Dynamic analysis of bovine bone high-temperature hydrolysate emulsion formation based on microstructure and physicochemical interactions
Yan Xiao, Lingxia Sun, Qian Ding, et al.
International Journal of Biological Macromolecules (2024) Vol. 283, pp. 137667-137667
Closed Access
Yan Xiao, Lingxia Sun, Qian Ding, et al.
International Journal of Biological Macromolecules (2024) Vol. 283, pp. 137667-137667
Closed Access
Interfacial Properties and Structure of Emulsions and Foams Co-Stabilized by Span Emulsifiers of Varying Carbon Chain Lengths and Egg Yolk Granules
Wenyan Liu, Jingxia Cao, Qixin Zhang, et al.
Foods (2024) Vol. 14, Iss. 1, pp. 35-35
Open Access
Wenyan Liu, Jingxia Cao, Qixin Zhang, et al.
Foods (2024) Vol. 14, Iss. 1, pp. 35-35
Open Access
