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:
Agar-gelatin Maillard conjugates used for Pickering emulsion stabilization
Lipeng Du, Yi Ru, Huifen Weng, et al.
Carbohydrate Polymers (2024) Vol. 340, pp. 122293-122293
Closed Access | Times Cited: 7
Lipeng Du, Yi Ru, Huifen Weng, et al.
Carbohydrate Polymers (2024) Vol. 340, pp. 122293-122293
Closed Access | Times Cited: 7
Showing 7 citing articles:
Construction of Pickering Double Emulsions Based on Xanthan Gum/Lysozyme Nanoparticles: Structure, Stability, and Co-Encapsulation of Epigallocatechin Gallate and β-Carotene
Yongpeng Yin, Denglin Luo, L. J Li, et al.
Foods (2025) Vol. 14, Iss. 1, pp. 98-98
Open Access
Yongpeng Yin, Denglin Luo, L. J Li, et al.
Foods (2025) Vol. 14, Iss. 1, pp. 98-98
Open Access
Extensive pH stability of emulsion with homogeneous esterification citrate agarose: construction, stabilization mechanism and controlled release for bioactive
Anfeng Xiao, Feng Jiang, Yating Ding, et al.
Food Hydrocolloids (2025), pp. 111079-111079
Closed Access
Anfeng Xiao, Feng Jiang, Yating Ding, et al.
Food Hydrocolloids (2025), pp. 111079-111079
Closed Access
Mechanical (ball milling) activation to regulate microstructure of κ-carrageenan and improve freeze-thaw stability of κ-carrageenan gels and κ-carrageenan-based emulsion gels
Xinwei Xu, Yating Ding, Huifen Weng, et al.
Food Hydrocolloids (2024) Vol. 160, pp. 110740-110740
Closed Access | Times Cited: 1
Xinwei Xu, Yating Ding, Huifen Weng, et al.
Food Hydrocolloids (2024) Vol. 160, pp. 110740-110740
Closed Access | Times Cited: 1
Modification of salivary multilayer for improved oral lubrication
Pingping Tan, Huanglong Lin, Yang Zhong, et al.
Trends in Food Science & Technology (2024) Vol. 155, pp. 104782-104782
Closed Access | Times Cited: 1
Pingping Tan, Huanglong Lin, Yang Zhong, et al.
Trends in Food Science & Technology (2024) Vol. 155, pp. 104782-104782
Closed Access | Times Cited: 1
Improving the emulsifying properties and oil–water interfacial behaviors of chickpea protein isolates through Maillard reaction with citrus pectin
Yibo Liu, Xiaobing Guo, Xuemei Fan, et al.
International Journal of Biological Macromolecules (2024), pp. 137671-137671
Closed Access | Times Cited: 1
Yibo Liu, Xiaobing Guo, Xuemei Fan, et al.
International Journal of Biological Macromolecules (2024), pp. 137671-137671
Closed Access | Times Cited: 1
Agar-lauric acid complex-stabilized Pickering emulsions: Fabrication, stabilization, and probiotics encapsulation
Lipeng Du, Yi Ru, Huifen Weng, et al.
Food Hydrocolloids (2024) Vol. 159, pp. 110685-110685
Closed Access
Lipeng Du, Yi Ru, Huifen Weng, et al.
Food Hydrocolloids (2024) Vol. 159, pp. 110685-110685
Closed Access
Amphiphilic comb-block copolymers synthesized by photoinitiated polymerization for stabilization of oil–water emulsion by solution self-assembly
Bin Sun, Peilun Wang, Chongkun Shao, et al.
Fuel (2024) Vol. 385, pp. 134164-134164
Closed Access
Bin Sun, Peilun Wang, Chongkun Shao, et al.
Fuel (2024) Vol. 385, pp. 134164-134164
Closed Access
