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:
Effect of interaction between ovotransferrin fibrils and pectin on properties of oleogel-based Pickering emulsions
Yue Dong, Zihao Wei, Changhu Xue
Food Hydrocolloids (2023) Vol. 140, pp. 108620-108620
Closed Access | Times Cited: 39
Yue Dong, Zihao Wei, Changhu Xue
Food Hydrocolloids (2023) Vol. 140, pp. 108620-108620
Closed Access | Times Cited: 39
Showing 26-50 of 39 citing articles:
Mechanical properties and microstructure of (emul)gels formed by mixtures of proteins and polysaccharides
Christophe Chassenieux, Taco Nicolaï
Current Opinion in Colloid & Interface Science (2023) Vol. 70, pp. 101781-101781
Open Access | Times Cited: 7
Christophe Chassenieux, Taco Nicolaï
Current Opinion in Colloid & Interface Science (2023) Vol. 70, pp. 101781-101781
Open Access | Times Cited: 7
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
Antioxidant amyloid fibril derived from rice protein hydrolysate as stabilizer towards preparing high-stable emulsion
Xin Qi, Xinyu Lv, Wentao Pan, et al.
Food Chemistry (2024) Vol. 460, pp. 140745-140745
Closed Access | Times Cited: 1
Xin Qi, Xinyu Lv, Wentao Pan, et al.
Food Chemistry (2024) Vol. 460, pp. 140745-140745
Closed Access | Times Cited: 1
The impact of structural properties on the absorption of hen egg-white ovotransferrin with or without Fe3+ at the air/oil-water interface
Xiaowei Zhang, Wenyan Liu, Qixin Zhang, et al.
Journal of Food Engineering (2024) Vol. 386, pp. 112287-112287
Closed Access | Times Cited: 1
Xiaowei Zhang, Wenyan Liu, Qixin Zhang, et al.
Journal of Food Engineering (2024) Vol. 386, pp. 112287-112287
Closed Access | Times Cited: 1
Animal Protein-Based Fat Replacers: New Prospective and Applications in Dairy Products and Their Analogues
Mohamed Salama, Xiaomeng Li, Haoyang Sun, et al.
Food Reviews International (2024), pp. 1-26
Closed Access | Times Cited: 1
Mohamed Salama, Xiaomeng Li, Haoyang Sun, et al.
Food Reviews International (2024), pp. 1-26
Closed Access | Times Cited: 1
Influence of pH on the emulsifying property of high methyl-esterified citrus pectin in the presence of calcium cations
Chuanhui Fan, Yu Guo, Fang Cai, et al.
Carbohydrate Polymers (2024) Vol. 345, pp. 122581-122581
Closed Access | Times Cited: 1
Chuanhui Fan, Yu Guo, Fang Cai, et al.
Carbohydrate Polymers (2024) Vol. 345, pp. 122581-122581
Closed Access | Times Cited: 1
Oleogel Systems for Chocolate Production: A Systematic Review
Jheniffer E. Valdivia-Culqui, Jorge L. Maicelo, Ilse S. Cayo-Colca, et al.
Gels (2024) Vol. 10, Iss. 9, pp. 561-561
Open Access | Times Cited: 1
Jheniffer E. Valdivia-Culqui, Jorge L. Maicelo, Ilse S. Cayo-Colca, et al.
Gels (2024) Vol. 10, Iss. 9, pp. 561-561
Open Access | Times Cited: 1
Synergistic effects of xanthan gum and β-cyclodextrin on properties and stability of vegetable oil-based whipped cream
Sisi Wu, Chenqiang Wang, Chunxiu Liu, et al.
International Journal of Biological Macromolecules (2024) Vol. 279, pp. 135379-135379
Closed Access | Times Cited: 1
Sisi Wu, Chenqiang Wang, Chunxiu Liu, et al.
International Journal of Biological Macromolecules (2024) Vol. 279, pp. 135379-135379
Closed Access | Times Cited: 1
Construction of foam-templated Antarctic krill oil oleogel based on pea protein fibril and ι-carrageenan
Chang Q. Sun, Zihao Wei, Changhu Xue
Carbohydrate Polymers (2024) Vol. 347, pp. 122729-122729
Closed Access | Times Cited: 1
Chang Q. Sun, Zihao Wei, Changhu Xue
Carbohydrate Polymers (2024) Vol. 347, pp. 122729-122729
Closed Access | Times Cited: 1
Fabrication of interfacial crystallized oleogel emulsion for quercetin delivery with enhanced environmental stability and bioaccessibility
Dian Zhang, Ruimin Zhong, Ziying Liao, et al.
Journal of the Science of Food and Agriculture (2024)
Open Access | Times Cited: 1
Dian Zhang, Ruimin Zhong, Ziying Liao, et al.
Journal of the Science of Food and Agriculture (2024)
Open Access | Times Cited: 1
Structural modification of whey protein nanofibrils by a multiround induction pathway for enhancing the stability of Pickering emulsions
Xiaotong Yang, Yao Song, Ruichi Guo, et al.
Food Hydrocolloids (2023) Vol. 150, pp. 109703-109703
Closed Access | Times Cited: 4
Xiaotong Yang, Yao Song, Ruichi Guo, et al.
Food Hydrocolloids (2023) Vol. 150, pp. 109703-109703
Closed Access | Times Cited: 4
Design of Novel Knot-like Structures Based on Ovotransferrin Fibril–Gum Arabic Complexes: Effective Strategies to Stabilize Pickering Emulsions
Zihao Wei, Yue Dong, Xiaolong Li, et al.
Foods (2023) Vol. 12, Iss. 20, pp. 3767-3767
Open Access | Times Cited: 2
Zihao Wei, Yue Dong, Xiaolong Li, et al.
Foods (2023) Vol. 12, Iss. 20, pp. 3767-3767
Open Access | Times Cited: 2
Preparation and analysis of selenium-enriched oleogels: Preliminary evaluation of antioxidant activity and inhibition of fatty acids release
Qin He, Yang Yang, Yisu Wu, et al.
LWT (2023) Vol. 186, pp. 115203-115203
Open Access | Times Cited: 2
Qin He, Yang Yang, Yisu Wu, et al.
LWT (2023) Vol. 186, pp. 115203-115203
Open Access | Times Cited: 2
Ovotransferrin, an alternative and potential protein for diverse food and nutritional applications
Fengge Wen, Runxuan Chen, Mengxue Wang, et al.
Critical Reviews in Food Science and Nutrition (2024), pp. 1-18
Closed Access
Fengge Wen, Runxuan Chen, Mengxue Wang, et al.
Critical Reviews in Food Science and Nutrition (2024), pp. 1-18
Closed Access
Impact of ultrasonication and high-pressure homogenization on the structure and characteristics of emulsion-templated oleogels stabilized by low-density lipoprotein/pectin complexes
Mahmoud Abou-Elsoud, Mohamed Salama, Shuze Ren, et al.
Food Hydrocolloids (2024), pp. 110985-110985
Closed Access
Mahmoud Abou-Elsoud, Mohamed Salama, Shuze Ren, et al.
Food Hydrocolloids (2024), pp. 110985-110985
Closed Access
Carboxymethyl-β-cyclodextrin/chitosan complexes formed through electrostatic interactions to stabilize Pickering emulsions: A delivery vehicle for Antarctic krill oil
Jiarui Guo, Hongwei Zheng, Zihao Wei, et al.
Food Hydrocolloids (2024), pp. 110994-110994
Closed Access
Jiarui Guo, Hongwei Zheng, Zihao Wei, et al.
Food Hydrocolloids (2024), pp. 110994-110994
Closed Access
Food-derived protein fibril-based multiscale structured systems: Construction, potential applications, and future prospects
Hong‐Bo Sun, Jingnan Zhang, Xinyao Xu, et al.
Nano Today (2024) Vol. 61, pp. 102615-102615
Closed Access
Hong‐Bo Sun, Jingnan Zhang, Xinyao Xu, et al.
Nano Today (2024) Vol. 61, pp. 102615-102615
Closed Access
