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 of gelatin-EGCG-pectin ternary complex stabilized W/O/W double emulsions by ultrasonic emulsification: Physicochemical stability, rheological properties and structure
Huang Xiang, Rui Tu, Hongbo Song, et al.
Journal of Food Engineering (2022) Vol. 338, pp. 111259-111259
Closed Access | Times Cited: 30
Huang Xiang, Rui Tu, Hongbo Song, et al.
Journal of Food Engineering (2022) Vol. 338, pp. 111259-111259
Closed Access | Times Cited: 30
Showing 26-50 of 30 citing articles:
Egg yolk lecithin delivery system constructed by ovalbumin-fucoidan (OVA-FUC) binary complex: storage stability, release yield and in vitro digestion characteristics
Xiefei Li, Yingmei Wu, Fei Liu, et al.
LWT (2024), pp. 116727-116727
Open Access
Xiefei Li, Yingmei Wu, Fei Liu, et al.
LWT (2024), pp. 116727-116727
Open Access
Study on the stability, functional activity and preservation effect of oregano essential oil Pickering emulsion with different proportions of chicken bone gelatin/bacterial cellulose during storage
Yanlan Ma, Xinyi Yang, Zongshuai Zhu, et al.
International Journal of Biological Macromolecules (2024) Vol. 282, pp. 137309-137309
Closed Access
Yanlan Ma, Xinyi Yang, Zongshuai Zhu, et al.
International Journal of Biological Macromolecules (2024) Vol. 282, pp. 137309-137309
Closed Access
Development and stability of W1/O/W2 double emulsions stabilized by food-grade nanoparticles
Xiaoyu Li, Zhen Li, Haiyan Li, et al.
Food Chemistry (2024) Vol. 469, pp. 142583-142583
Closed Access
Xiaoyu Li, Zhen Li, Haiyan Li, et al.
Food Chemistry (2024) Vol. 469, pp. 142583-142583
Closed Access
Enzymatic Hydrolysis Enhances the Stability of Mannoprotein-Stabilized O/W Emulsion and the Protective Effect on β-carotene
Yue Li, Yichen Li, Jincan Wu, et al.
Food and Bioprocess Technology (2024)
Closed Access
Yue Li, Yichen Li, Jincan Wu, et al.
Food and Bioprocess Technology (2024)
Closed Access
Effect of curcumin loaded in nanoemulsion basil seed gum coating on the reduction of acrylamide and oil absorption in fried potato strips
Mahya Abdolshah, Ali Najafi, Razie Razavi, et al.
Food Research International (2024) Vol. 200, pp. 115467-115467
Closed Access
Mahya Abdolshah, Ali Najafi, Razie Razavi, et al.
Food Research International (2024) Vol. 200, pp. 115467-115467
Closed Access
Effect of enzyme types on emulsifying properties of walnut emulsion
Hongxia Feng, Shu-wen ZHENG, Yunhe Chang, et al.
Food Science and Technology (2023) Vol. 43
Open Access
Hongxia Feng, Shu-wen ZHENG, Yunhe Chang, et al.
Food Science and Technology (2023) Vol. 43
Open Access
