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:
Effects of pH on the emulsifying, gelation and curcumin delivery properties of myofibrillar protein and carboxymethyl cellulose emulsions
Lei Zhou, Fan Feng, Wangang Zhang
Food Bioscience (2023) Vol. 53, pp. 102744-102744
Closed Access | Times Cited: 13
Lei Zhou, Fan Feng, Wangang Zhang
Food Bioscience (2023) Vol. 53, pp. 102744-102744
Closed Access | Times Cited: 13
Showing 13 citing articles:
Development of antioxidant sodium alginate gel beads encapsulating curcumin/gum Arabic/gelatin microcapsules
Yihang Lin, Jiachao Xu, Xin Gao
Food Hydrocolloids (2024) Vol. 152, pp. 109901-109901
Closed Access | Times Cited: 21
Yihang Lin, Jiachao Xu, Xin Gao
Food Hydrocolloids (2024) Vol. 152, pp. 109901-109901
Closed Access | Times Cited: 21
Effects of ultrasound-assisted emulsification and carboxymethyl cellulose addition on the rheological and microstructure properties of myofibrillar protein-soybean oil emulsion gel
Lei Zhou, Dacheng Kang, Jingyu Wang, et al.
Food and Bioproducts Processing (2024) Vol. 144, pp. 203-213
Closed Access | Times Cited: 7
Lei Zhou, Dacheng Kang, Jingyu Wang, et al.
Food and Bioproducts Processing (2024) Vol. 144, pp. 203-213
Closed Access | Times Cited: 7
Effect of pH on the soybean whey protein–gum arabic emulsion delivery systems for curcumin: Emulsifying, stability, and digestive properties
Jia Cao, Xiaohong Tong, Xinru Cao, et al.
Food Chemistry (2024) Vol. 456, pp. 139938-139938
Open Access | Times Cited: 7
Jia Cao, Xiaohong Tong, Xinru Cao, et al.
Food Chemistry (2024) Vol. 456, pp. 139938-139938
Open Access | Times Cited: 7
Effects and mechanisms of ultrasound-assisted emulsification treatment on the curcumin delivery and digestive properties of myofibrillar protein-carboxymethyl cellulose complex emulsion gel
Lei Zhou, Jiaming Cai, Jingyu Wang, et al.
Food Research International (2024) Vol. 188, pp. 114531-114531
Closed Access | Times Cited: 6
Lei Zhou, Jiaming Cai, Jingyu Wang, et al.
Food Research International (2024) Vol. 188, pp. 114531-114531
Closed Access | Times Cited: 6
Rheological properties of carboxymethyl cellulose (CMC) solution: Impact of high intensity ultrasound
Fakhreddin Salehi, Moein Inanloodoghouz, Mostafa Karami
Ultrasonics Sonochemistry (2023) Vol. 101, pp. 106655-106655
Open Access | Times Cited: 15
Fakhreddin Salehi, Moein Inanloodoghouz, Mostafa Karami
Ultrasonics Sonochemistry (2023) Vol. 101, pp. 106655-106655
Open Access | Times Cited: 15
Chitooligosaccharide assisted in the construction of pickering high internal phase emulsion near the isoelectric point of porcine plasma protein
Xiaocui Liu, Jianglan Yuan, Rui Chen, et al.
LWT (2024) Vol. 198, pp. 116032-116032
Open Access | Times Cited: 2
Xiaocui Liu, Jianglan Yuan, Rui Chen, et al.
LWT (2024) Vol. 198, pp. 116032-116032
Open Access | Times Cited: 2
Evaluation of the Emulsifying Property and Oxidative Stability of Myofibrillar Protein-Diacylglycerol Emulsions Containing Catechin Subjected to Different pH Values
Yuexin Li, Hui Wang, Yubo Zhao, et al.
Foods (2024) Vol. 13, Iss. 2, pp. 253-253
Open Access | Times Cited: 1
Yuexin Li, Hui Wang, Yubo Zhao, et al.
Foods (2024) Vol. 13, Iss. 2, pp. 253-253
Open Access | Times Cited: 1
Mechanism of Toona sinensis seed polyphenols inhibiting oxidation and modifying physicochemical and gel properties of pork myofibrillar protein under oxidation system
Jingyu Wang, Lei Zhou, Lujuan Xing, et al.
Food Chemistry (2024) Vol. 464, pp. 141666-141666
Closed Access | Times Cited: 1
Jingyu Wang, Lei Zhou, Lujuan Xing, et al.
Food Chemistry (2024) Vol. 464, pp. 141666-141666
Closed Access | Times Cited: 1
High Internal Phase Emulsions Gels Stabilized by Soy Protein Isolate and Rutin Complexes: Encapsulation, Interfacial Properties and in Vitro Digestibility
Juyang Zhao, Shuo Xu, Liya Gu, et al.
(2024)
Closed Access
Juyang Zhao, Shuo Xu, Liya Gu, et al.
(2024)
Closed Access
The construction of Moringa oleifera seed protein emulsion: in vitro digestibility and delivery of β‐carotene
Fangjie Xiao, Liqiong Zhang, Hexiang Xie, et al.
Journal of the Science of Food and Agriculture (2024) Vol. 104, Iss. 13, pp. 7953-7964
Closed Access
Fangjie Xiao, Liqiong Zhang, Hexiang Xie, et al.
Journal of the Science of Food and Agriculture (2024) Vol. 104, Iss. 13, pp. 7953-7964
Closed Access
Physicochemical characterization of emulsions stabilized with polysaccharide conjugates extracted from Pu’er tea and their protective effect on curcumin
Jun He, Xiulin Liu, Wei Feng, et al.
LWT (2024), pp. 116730-116730
Open Access
Jun He, Xiulin Liu, Wei Feng, et al.
LWT (2024), pp. 116730-116730
Open Access
Underlying the effect of soybean oil concentration on the gelling properties of myofibrillar protein-based emulsion gels: Perspective on interfacial adsorption, rheological properties and protein conformation
Wenjing Yao, Xinning Huang, Cheng Li, et al.
Food Hydrocolloids (2024), pp. 110935-110935
Closed Access
Wenjing Yao, Xinning Huang, Cheng Li, et al.
Food Hydrocolloids (2024), pp. 110935-110935
Closed Access
Polysaccharides as natural enhancers for meat quality, preservation, and protein functionality: A comprehensive review
Mohamed Aamer Abubaker, Duoduo Zhang, Guanxu Liu, et al.
Food Chemistry (2024) Vol. 468, pp. 142428-142428
Closed Access
Mohamed Aamer Abubaker, Duoduo Zhang, Guanxu Liu, et al.
Food Chemistry (2024) Vol. 468, pp. 142428-142428
Closed Access
