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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:

The interfacial covalent bonding of whey protein hydrolysate and pectin under high temperature sterilization: Effect on emulsion stability
Qiwei Du, Shunyu Wang, Fei Lyu, et al.
Colloids and Surfaces B Biointerfaces (2021) Vol. 206, pp. 111936-111936
Closed Access | Times Cited: 34

Showing 1-25 of 34 citing articles:

Modifications of whey proteins for emulsion based applications: Current status, issues and prospectives
Fan Zhu
Food Research International (2024) Vol. 178, pp. 113935-113935
Open Access | Times Cited: 18
The complex of whey protein and pectin: Interactions, functional properties and applications in food colloidal systems – A review
Qiwei Du, Linhui Zhou, Fei Lyu, et al.
Colloids and Surfaces B Biointerfaces (2021) Vol. 210, pp. 112253-112253
Closed Access | Times Cited: 69
Sequential adsorption of whey proteins and low methoxy pectin at the oil-water interface: An interfacial rheology study
Hao Li, Paul Van der Meeren
Food Hydrocolloids (2022) Vol. 128, pp. 107570-107570
Closed Access | Times Cited: 49
Myofibrillar protein microgels stabilized high internal phase Pickering emulsions with heat-promoted stability
Hongjie Dai, Yi Sun, Xin Feng, et al.
Food Hydrocolloids (2023) Vol. 138, pp. 108474-108474
Closed Access | Times Cited: 41
Extraction process and applications of mushroom-derived protein hydrolysate: A comprehensive review
Hilary Kwesi Ketemepi, Mohd Azrie Awang, Jaya Seelan Sathiya Seelan, et al.
Future Foods (2024) Vol. 9, pp. 100359-100359
Open Access | Times Cited: 12
Enhancing the interfacial stability of O/W emulsion by adjusting interactions of chitosan and rice protein hydrolysate
Hexiang Xie, Kefan Ouyang, Wenyi Shi, et al.
Food Hydrocolloids (2022) Vol. 137, pp. 108406-108406
Closed Access | Times Cited: 29
Whey protein-tannic acid conjugate stabilized high internal phase Pickering emulsions: Interfacial stability based on covalent crosslinking
Yating Xiong, Zhenshun Li, Xian Yang
Colloids and Surfaces A Physicochemical and Engineering Aspects (2023) Vol. 672, pp. 131690-131690
Open Access | Times Cited: 22
Characterization of Pectin Oligosaccharides Obtained from Citrus Peel Pectin
Diana Pasarin, Andra-Ionela Ghizdareanu, Florina Teodorescu, et al.
Fermentation (2023) Vol. 9, Iss. 3, pp. 312-312
Open Access | Times Cited: 16
Innovative multistep modifications of β-Lactoglobulin for enhanced emulsifying and antioxidant activities
Qingchun Zhang, Rui Wang, Jianfei He, et al.
Food Hydrocolloids (2023) Vol. 148, pp. 109465-109465
Closed Access | Times Cited: 14
Preparation of oil‐in‐water emulsions stabilized by faba bean protein–grape leaf polyphenol conjugates: pH‐, salt‐, heat‐, and freeze–thaw‐stability
Tuğba Dursun Çapar, Elif Meltem İşçimen, David Julian McClements, et al.
Journal of the Science of Food and Agriculture (2024) Vol. 104, Iss. 11, pp. 6483-6493
Open Access | Times Cited: 5
Synergistic effect of microfluidization and transglutaminase cross-linking on the structural and oil–water interface functional properties of whey protein concentrate for improving the thermal stability of nanoemulsions
Yufeng Chen, Yi Sun, Yueli Meng, et al.
Food Chemistry (2022) Vol. 408, pp. 135147-135147
Closed Access | Times Cited: 20
How do various encapsulation techniques improve the oral delivery of food protein hydrolysates?
Seid Reza Falsafi, Sneh Puniabangar, Monica Trif, et al.
Food Frontiers (2024)
Open Access | Times Cited: 4
Development of Vegetable Creams Enriched with Different Microalgae Species: A Study on the Physicochemical and Sensory Stability over Time
Fabio Fanari, Josep Comaposada, Teresa Aymerich, et al.
Foods (2025) Vol. 14, Iss. 7, pp. 1230-1230
Open Access
Recent progress in the synthesis of all-aqueous two-phase droplets using microfluidic approaches
Sneha Daradmare, Chang‐Soo Lee
Colloids and Surfaces B Biointerfaces (2022) Vol. 219, pp. 112795-112795
Closed Access | Times Cited: 18
Fabrication, structure, characterization and emulsion application of citrate agar
Feng Jiang, Xinwei Xu, Qiong Xiao, et al.
International Journal of Biological Macromolecules (2024) Vol. 268, pp. 131451-131451
Closed Access | Times Cited: 3
Investigating the thermal stability and calcium resistance of O/W emulsions prepared with glycosylated whey protein hydrolysates modified by different saccharides
C. Shi, Yuanyuan Deng, Zhiming Wang, et al.
Food Chemistry (2024) Vol. 454, pp. 139805-139805
Closed Access | Times Cited: 3
Antioxidant activity and interactions between whey protein and polysaccharides from different parts of Houttuynia cordata
Xiaocui Liu, Jin Tian, Zhiran Zhou, et al.
Frontiers in Nutrition (2023) Vol. 10
Open Access | Times Cited: 8
Concentration effect of epigallocatechin-3-gallate-bovine bone protein conjugates on emulsion stability
Pan Li, Qingqing Li, Jingya Chen, et al.
Colloids and Surfaces A Physicochemical and Engineering Aspects (2023) Vol. 675, pp. 132057-132057
Closed Access | Times Cited: 7
Enhanced photocatalytic property of visible light responsive cotton fabric functionalized by NiCrFe layered double hydroxide for rapid sterilization and degradation
Jin Li, Jinjuan Xue, Meng Yuan, et al.
Applied Surface Science (2022) Vol. 605, pp. 154628-154628
Closed Access | Times Cited: 10
Valorization of pectic polysaccharides from Gardenia jasminoides Ellis flower: Physicochemical, structural, rheological, and functional properties
Zhi Zhang, Rong Lin, Minmin Chen, et al.
Arabian Journal of Chemistry (2023) Vol. 16, Iss. 10, pp. 105116-105116
Open Access | Times Cited: 5
Identification, rapid screening, docking mechanism and in vitro digestion stability of novel DPP-4 inhibitory peptides from wheat gluten with ginger protease
Linsong Pu, Xiangzhen Kong, Ruoyu Xing, et al.
Food & Function (2024) Vol. 15, Iss. 7, pp. 3848-3863
Closed Access | Times Cited: 1
Enhancement of fish protein hydrolysates for salad dressing through high shear and sterilization pre‐treatments
Thaysa Fernandes Moya Moreira, Anielle de Oliveira, Vanessa Carvalho Rodrigues, et al.
Journal of Food Process Engineering (2024) Vol. 47, Iss. 9
Closed Access | Times Cited: 1
Fish oil emulsions stabilized by enzymatic hydrolysis, glycation, and fibrillation of β-Lg: Stability and EPA/DHA bioaccessibility
Qingchun Zhang, Hao‐Jie Zhu, Rui Wang, et al.
Food Chemistry (2024) Vol. 469, pp. 142550-142550
Closed Access | Times Cited: 1
Competitive binding of maltodextrin and pectin at the interface of whey protein hydrolyzate-based fish oil emulsion under high temperature sterilization: Effects on storage stability and in vitro digestion
Qiwei Du, Yang‐Chang Wu, Xiaoqun Zeng, et al.
Food Research International (2022) Vol. 164, pp. 112368-112368
Closed Access | Times Cited: 7
Artificial Neural Networks to Optimize Oil-in-Water Emulsion Stability with Orange By-Products
Mónica Umaña, Laura Llull, J. Bon, et al.
Foods (2022) Vol. 11, Iss. 23, pp. 3750-3750
Open Access | Times Cited: 4
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