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:
Relationship between protein native conformation and ultrasound efficiency: For improving the physicochemical stability of water–in–oil emulsions
Mi Zhang, Liuping Fan, Yuanfa Liu, et al.
Colloids and Surfaces A Physicochemical and Engineering Aspects (2022) Vol. 651, pp. 129737-129737
Closed Access | Times Cited: 22
Mi Zhang, Liuping Fan, Yuanfa Liu, et al.
Colloids and Surfaces A Physicochemical and Engineering Aspects (2022) Vol. 651, pp. 129737-129737
Closed Access | Times Cited: 22
Showing 22 citing articles:
Pea protein [Pisum sativum] as stabilizer for oil/water emulsions
Eleonora Olsmats, Adrian R. Rennie
Advances in Colloid and Interface Science (2024) Vol. 326, pp. 103123-103123
Open Access | Times Cited: 15
Eleonora Olsmats, Adrian R. Rennie
Advances in Colloid and Interface Science (2024) Vol. 326, pp. 103123-103123
Open Access | Times Cited: 15
The improvement of the oxidative oat (Avena sativa L.) protein based on ultrasound treatment: Study of structural, emulsifying, and rheological properties
Yue Xu, Yang Yang, Chunmin Ma, et al.
Food Hydrocolloids (2023) Vol. 144, pp. 109047-109047
Closed Access | Times Cited: 24
Yue Xu, Yang Yang, Chunmin Ma, et al.
Food Hydrocolloids (2023) Vol. 144, pp. 109047-109047
Closed Access | Times Cited: 24
Insight into the mechanism of synergy of ultrasound and high pressure homogenization on the emulsion stability and interfacial behaviors of α-lactalbumin with mogroside V
Jinzhe Li, Qiuwan Jiang, Ruyi Zhang, et al.
Food Bioscience (2024) Vol. 59, pp. 104130-104130
Closed Access | Times Cited: 13
Jinzhe Li, Qiuwan Jiang, Ruyi Zhang, et al.
Food Bioscience (2024) Vol. 59, pp. 104130-104130
Closed Access | Times Cited: 13
Encapsulation of Lactobacillus plantarum in W1/O/W2 double emulsions stabilized with the high-intensity ultrasound-treated pea protein and pectin
Chao Zhang, Yu Zhang, Bin Qiu, et al.
Ultrasonics Sonochemistry (2024) Vol. 107, pp. 106936-106936
Open Access | Times Cited: 10
Chao Zhang, Yu Zhang, Bin Qiu, et al.
Ultrasonics Sonochemistry (2024) Vol. 107, pp. 106936-106936
Open Access | Times Cited: 10
Fabrication of pea protein isolate-stabilized oil-in-water emulsions with high freeze-thaw stability: Effect of high intensity ultrasonic on emulsions and interfacial protein structure
Xuan Zhang, Yingying Chen, Rixin Li, et al.
Food Hydrocolloids (2024) Vol. 157, pp. 110484-110484
Closed Access | Times Cited: 10
Xuan Zhang, Yingying Chen, Rixin Li, et al.
Food Hydrocolloids (2024) Vol. 157, pp. 110484-110484
Closed Access | Times Cited: 10
Modulation of sodium distribution and digestion properties in low salt myofibrillar protein gel incorporating γ-polyglutamic acid and transglutaminase: Conformation and microstructure
Yongfang Gao, Di Zhuang, Jiarui Ye, et al.
Food Hydrocolloids (2024) Vol. 153, pp. 110007-110007
Closed Access | Times Cited: 8
Yongfang Gao, Di Zhuang, Jiarui Ye, et al.
Food Hydrocolloids (2024) Vol. 153, pp. 110007-110007
Closed Access | Times Cited: 8
Sodium caseinate/pectin complex-stabilized emulsion: Multi-frequency ultrasound regulation, characterization and its application in quercetin delivery
Yuxuan Liu, Qiufang Liang, Ying Liu, et al.
Food Hydrocolloids (2024) Vol. 156, pp. 110316-110316
Closed Access | Times Cited: 8
Yuxuan Liu, Qiufang Liang, Ying Liu, et al.
Food Hydrocolloids (2024) Vol. 156, pp. 110316-110316
Closed Access | Times Cited: 8
Production of hemp protein isolate-polyphenol conjugates through ultrasound and alkali treatment methods and their characterization
Xinye Liu, Feng Xue, Benu Adhikari
Future Foods (2022) Vol. 7, pp. 100210-100210
Open Access | Times Cited: 30
Xinye Liu, Feng Xue, Benu Adhikari
Future Foods (2022) Vol. 7, pp. 100210-100210
Open Access | Times Cited: 30
Physical treatment synergized with natural surfactant for improving gas–water interfacial behavior and foam characteristics of α-lactalbumin
Jinzhe Li, Yuxuan Huang, Xinhui Peng, et al.
Ultrasonics Sonochemistry (2023) Vol. 95, pp. 106369-106369
Open Access | Times Cited: 19
Jinzhe Li, Yuxuan Huang, Xinhui Peng, et al.
Ultrasonics Sonochemistry (2023) Vol. 95, pp. 106369-106369
Open Access | Times Cited: 19
Effects of ultrasound treatment on muscle structure, volatile compounds, and small molecule metabolites of salted Culter alburnus fish
Dongyin Liu, Liu Du, Qi Huang, et al.
Ultrasonics Sonochemistry (2023) Vol. 97, pp. 106440-106440
Open Access | Times Cited: 16
Dongyin Liu, Liu Du, Qi Huang, et al.
Ultrasonics Sonochemistry (2023) Vol. 97, pp. 106440-106440
Open Access | Times Cited: 16
Effects of Different Oils on the Physiochemical Properties of Pea Protein Concentrate and Maltodextrin Emulsions
Raúl Petelin, Marcos Malvasio, Daiana Monetta, et al.
Food and Bioprocess Technology (2025)
Open Access
Raúl Petelin, Marcos Malvasio, Daiana Monetta, et al.
Food and Bioprocess Technology (2025)
Open Access
Comprehensive review of emerging analytical methods for pea protein structure analysis: Advances and implications for food science over the last five years
Ines Othmeni, Christophe Blecker, Romdhane Karoui
Food Chemistry (2025) Vol. 478, pp. 143745-143745
Closed Access
Ines Othmeni, Christophe Blecker, Romdhane Karoui
Food Chemistry (2025) Vol. 478, pp. 143745-143745
Closed Access
Ultrasound‐induced food protein‐stabilized emulsions: Exploring the governing principles from the protein structural perspective
Lei Zhou, Israq Ali, Sivakumar Manickam, et al.
Comprehensive Reviews in Food Science and Food Safety (2025) Vol. 24, Iss. 2
Closed Access
Lei Zhou, Israq Ali, Sivakumar Manickam, et al.
Comprehensive Reviews in Food Science and Food Safety (2025) Vol. 24, Iss. 2
Closed Access
"Exploring the interface dynamics of emulsion gel via a novel non-destructive technique provides insights into the underlying mechanism of gel formation, water mobility, functionality and structural variations”
Abdul Qayum, Arif Rashid, Asif Ali Khan, et al.
Food Bioscience (2024) Vol. 61, pp. 104721-104721
Closed Access | Times Cited: 3
Abdul Qayum, Arif Rashid, Asif Ali Khan, et al.
Food Bioscience (2024) Vol. 61, pp. 104721-104721
Closed Access | Times Cited: 3
Structural changes induced by ultrasound in proteases and their consequences on the hydrolysis of pumpkin seed proteins and the multifunctional properties of hydrolysates
Ana Flávia Coelho Pacheco, Flaviana Coelho Pacheco, Gabriela Zinato Pereira, et al.
Food and Bioproducts Processing (2023) Vol. 144, pp. 13-21
Closed Access | Times Cited: 8
Ana Flávia Coelho Pacheco, Flaviana Coelho Pacheco, Gabriela Zinato Pereira, et al.
Food and Bioproducts Processing (2023) Vol. 144, pp. 13-21
Closed Access | Times Cited: 8
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
Possible role of polypeptide-chlorogenic acid interaction in the physicochemical and sensory characteristics of quinoa-modified coffee beverage
Xin Ji, Li Wang, Jing Zhao, et al.
Food Chemistry (2023) Vol. 425, pp. 136359-136359
Closed Access | Times Cited: 6
Xin Ji, Li Wang, Jing Zhao, et al.
Food Chemistry (2023) Vol. 425, pp. 136359-136359
Closed Access | Times Cited: 6
Application of natural solar photocatalytic and DSSC's studies AC loaded on Ag–In2O3 nanoparticles by hydrothermal approach
E. Vijaya Bharathi, C. Rajeevgandhi, Mohamed Abbas, et al.
Heliyon (2024) Vol. 10, Iss. 5, pp. e26866-e26866
Open Access | Times Cited: 1
E. Vijaya Bharathi, C. Rajeevgandhi, Mohamed Abbas, et al.
Heliyon (2024) Vol. 10, Iss. 5, pp. e26866-e26866
Open Access | Times Cited: 1
Effects of the Combination of Protein in the Internal Aqueous Phase and Polyglycerol Polyricinoleate on the Stability of Water-In-Oil-In-Water Emulsions Co-Encapsulating Crocin and Quercetin
Wei Fan, Yan Shi, Yueming Hu, et al.
Foods (2023) Vol. 13, Iss. 1, pp. 131-131
Open Access | Times Cited: 4
Wei Fan, Yan Shi, Yueming Hu, et al.
Foods (2023) Vol. 13, Iss. 1, pp. 131-131
Open Access | Times Cited: 4
Recent progress in the fabrication of advanced emulsions with pea proteins and their application in the food industry
Xiaojiao Li, Hao Cheng, Li Liang
Journal of the American Oil Chemists Society (2023) Vol. 101, Iss. 10, pp. 949-970
Closed Access | Times Cited: 3
Xiaojiao Li, Hao Cheng, Li Liang
Journal of the American Oil Chemists Society (2023) Vol. 101, Iss. 10, pp. 949-970
Closed Access | Times Cited: 3
Effect of maltodextrin on the oxidative stability of ultrasonically induced soybean oil bodies microcapsules
Zhimin Li, Bingyu Sun, Ying Zhu, et al.
Frontiers in Nutrition (2022) Vol. 9
Open Access | Times Cited: 4
Zhimin Li, Bingyu Sun, Ying Zhu, et al.
Frontiers in Nutrition (2022) Vol. 9
Open Access | Times Cited: 4
Characterisation of a casein-/whey protein concentrate–Antarctic krill oil emulsion system and improvement of its storage stability
Yujia Liu, Ziyang Wang, Lu Lv, et al.
Journal of Microencapsulation (2024) Vol. 41, Iss. 3, pp. 190-203
Closed Access
Yujia Liu, Ziyang Wang, Lu Lv, et al.
Journal of Microencapsulation (2024) Vol. 41, Iss. 3, pp. 190-203
Closed Access
