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:
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: 19
Feiyu Zhang, Peng Wang, Mingyuan Huang, et al.
Carbohydrate Polymers (2023) Vol. 324, pp. 121540-121540
Closed Access | Times Cited: 19
Showing 19 citing articles:
Interpenetrating network hydrogels loaded with nanostructured lipid carriers for curcumin delivery: Impact of dual crosslinking with genipin and calcium ions
Jinkui Feng, Dian Liu, Zhen Wang, et al.
Food Research International (2025) Vol. 202, pp. 115704-115704
Closed Access
Jinkui Feng, Dian Liu, Zhen Wang, et al.
Food Research International (2025) Vol. 202, pp. 115704-115704
Closed Access
Low-internal-phase and high-viscoelastic emulsion gel synergistically stabilized by buckwheat protein microgel and carboxylated cellulose nanofibers
Yuheng Wang, Jintao Zhang, Bo Liu, et al.
International Journal of Biological Macromolecules (2025) Vol. 296, pp. 139705-139705
Closed Access
Yuheng Wang, Jintao Zhang, Bo Liu, et al.
International Journal of Biological Macromolecules (2025) Vol. 296, pp. 139705-139705
Closed Access
Structural modification of whey protein isolate via electrostatic complexation with Tremella polysaccharides and its effect on emulsion stability at pH 4.5
Yongqing Ma, Hai‐Yan Sun, Shanshan Zhang, et al.
International Journal of Biological Macromolecules (2025) Vol. 297, pp. 139870-139870
Closed Access
Yongqing Ma, Hai‐Yan Sun, Shanshan Zhang, et al.
International Journal of Biological Macromolecules (2025) Vol. 297, pp. 139870-139870
Closed Access
Post-acid modification-enhanced gelation of casein-tamarind seed polysaccharide-based medium internal phase emulsion and its application in 3D printing
An-Qi Bi, Beiwei Zhu, Ming Du, et al.
International Journal of Biological Macromolecules (2025), pp. 140413-140413
Closed Access
An-Qi Bi, Beiwei Zhu, Ming Du, et al.
International Journal of Biological Macromolecules (2025), pp. 140413-140413
Closed Access
Pickering emulsions stabilized by ultrasound-assisted phosphorylated cantaloupe seed protein isolate −chitosan: Preparation, characterization and stability
Ruihua Zhang, Shuting Li, Mingyan Ai, et al.
Ultrasonics Sonochemistry (2025), pp. 107246-107246
Open Access
Ruihua Zhang, Shuting Li, Mingyan Ai, et al.
Ultrasonics Sonochemistry (2025), pp. 107246-107246
Open Access
Rheology and printability of biopolymeric oil‐in‐water high internal phase Pickering emulsions: a review
Lu‐yao Zheng, Dong Li, Li‐jun Wang
Comprehensive Reviews in Food Science and Food Safety (2025) Vol. 24, Iss. 2
Closed Access
Lu‐yao Zheng, Dong Li, Li‐jun Wang
Comprehensive Reviews in Food Science and Food Safety (2025) Vol. 24, Iss. 2
Closed Access
Novel Pickering emulsions using polysaccharide-myosin complexes: Effect of polysaccharide types
Zhongyang Ren, Xianglan Huang, Yongqiang Zhao, et al.
Food Hydrocolloids (2024) Vol. 157, pp. 110469-110469
Closed Access | Times Cited: 4
Zhongyang Ren, Xianglan Huang, Yongqiang Zhao, et al.
Food Hydrocolloids (2024) Vol. 157, pp. 110469-110469
Closed Access | Times Cited: 4
Soy protein isolate-sodium alginate colloidal particles for improving the stability of high internal phase Pickering emulsions: Effects of mass ratios
Zhi Wang, Yubo Zhao, Haotian Liu, et al.
Food Chemistry X (2023) Vol. 21, pp. 101094-101094
Open Access | Times Cited: 13
Zhi Wang, Yubo Zhao, Haotian Liu, et al.
Food Chemistry X (2023) Vol. 21, pp. 101094-101094
Open Access | Times Cited: 13
Preparation and characterization of lactoferrin-polyphenol conjugate with stabilizing effects on fish oil high internal phase Pickering emulsions
Ying Sun, Mantong Zhao, Zhong-Yuan Liu, et al.
Food Chemistry X (2024) Vol. 24, pp. 101836-101836
Open Access | Times Cited: 1
Ying Sun, Mantong Zhao, Zhong-Yuan Liu, et al.
Food Chemistry X (2024) Vol. 24, pp. 101836-101836
Open Access | Times Cited: 1
A novel route to 3D printable protein-based HIPEs developed with shiitake oil
An-Qi Bi, Beiwei Zhu, Ming Du, et al.
International Journal of Biological Macromolecules (2024), pp. 136693-136693
Closed Access | Times Cited: 1
An-Qi Bi, Beiwei Zhu, Ming Du, et al.
International Journal of Biological Macromolecules (2024), pp. 136693-136693
Closed Access | Times Cited: 1
Effect of oil and particles content on microstructure, rheology, and thermosensitive 3D printability of particles -stabilized high internal phase Pickering emulsions
Chao Wu, Zhe Liu, Xue Hei, et al.
Food Hydrocolloids (2024) Vol. 160, pp. 110833-110833
Closed Access | Times Cited: 1
Chao Wu, Zhe Liu, Xue Hei, et al.
Food Hydrocolloids (2024) Vol. 160, pp. 110833-110833
Closed Access | Times Cited: 1
Fabrication of strong and elastic HIPPEs gel by rigid-flexible double network structure as a novel adipose tissue substitutes
Jiaqiang Chen, Shuhan Shen, Xieyu Chen, et al.
Food Hydrocolloids (2024) Vol. 156, pp. 110367-110367
Closed Access
Jiaqiang Chen, Shuhan Shen, Xieyu Chen, et al.
Food Hydrocolloids (2024) Vol. 156, pp. 110367-110367
Closed Access
Relationship between the interfacial properties of lactoferrin-(−)-epigallocatechin-3-gallate covalent complex and the macroscopic properties of emulsions
Ying Sun, Mantong Zhao, Zhongyuan Liu, et al.
Food Chemistry (2024) Vol. 460, pp. 140536-140536
Closed Access
Ying Sun, Mantong Zhao, Zhongyuan Liu, et al.
Food Chemistry (2024) Vol. 460, pp. 140536-140536
Closed Access
Impact of hydrophobically modified cellulose nanofiber on the stability of Pickering emulsion containing insect protein
Rong Fan, Wenxue Wang, Rui Zhang, et al.
Journal of the Science of Food and Agriculture (2024)
Closed Access
Rong Fan, Wenxue Wang, Rui Zhang, et al.
Journal of the Science of Food and Agriculture (2024)
Closed Access
Regulating effects of beet pectin on the stability and 3D printing performance of high internal phase Pickering emulsions stabilized by lactoferrin-EGCG
Ying Sun, Mantong Zhao, Zhongyuan Liu, et al.
LWT (2024), pp. 117072-117072
Open Access
Ying Sun, Mantong Zhao, Zhongyuan Liu, et al.
LWT (2024), pp. 117072-117072
Open Access
Tentative exploration of the 3D printing performance of the mixed inks with egg white proteins and mycoprotein fibrous to improve the quality of mycoprotein alternatives
Mukadaisi Muhedaner, Ziqing Song, Chengpu Chen, et al.
Food Chemistry (2024) Vol. 466, pp. 142202-142202
Closed Access
Mukadaisi Muhedaner, Ziqing Song, Chengpu Chen, et al.
Food Chemistry (2024) Vol. 466, pp. 142202-142202
Closed Access
High internal-phase Pickering emulsions constructed using myofibrillar proteins from large yellow croaker: Effect of glycerol
Min Lin, Yufeng Chen, Linfan Shi, et al.
International Journal of Biological Macromolecules (2024), pp. 138605-138605
Closed Access
Min Lin, Yufeng Chen, Linfan Shi, et al.
International Journal of Biological Macromolecules (2024), pp. 138605-138605
Closed Access
Systematic free energy insights into the enhanced dispersibility of myofibrillar protein in low-salt solutions through ultrasound-assisted enzymatic deamidation
Yating Liu, Zongyun Yang, Zhen Li, et al.
Ultrasonics Sonochemistry (2024) Vol. 112, pp. 107199-107199
Closed Access
Yating Liu, Zongyun Yang, Zhen Li, et al.
Ultrasonics Sonochemistry (2024) Vol. 112, pp. 107199-107199
Closed Access
Gliadin/Konjac glucomannan particle-stabilized Pickering emulsion for honokiol encapsulation with enhanced digestion benefits
Yilin Li, Yali Song, Na Gan, et al.
International Journal of Biological Macromolecules (2024), pp. 139064-139064
Closed Access
Yilin Li, Yali Song, Na Gan, et al.
International Journal of Biological Macromolecules (2024), pp. 139064-139064
Closed Access
Collaborative stabilizing effect of trehalose and myofibrillar protein on high internal phase emulsions: Improved freeze-thaw stability and 3D printability
Zehan Hong, Yaqiu Kong, Jieling Chen, et al.
Food Chemistry (2024) Vol. 469, pp. 142564-142564
Closed Access
Zehan Hong, Yaqiu Kong, Jieling Chen, et al.
Food Chemistry (2024) Vol. 469, pp. 142564-142564
Closed Access
