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:
Emulsion stability enhancement against storage and environment stresses using complex plant protein and betanin
Qin Geng, Ting Hu, Jun Chen, et al.
Food Bioscience (2024) Vol. 59, pp. 104075-104075
Closed Access | Times Cited: 8
Qin Geng, Ting Hu, Jun Chen, et al.
Food Bioscience (2024) Vol. 59, pp. 104075-104075
Closed Access | Times Cited: 8
Showing 8 citing articles:
Understanding of the mechanism of O/W % W/O/W emulsions stabilized by rice bran protein: Influence of concentration and localizations
Kexin Wang, Xiaoshuai Yu, Jinjie Huo, et al.
Journal of Cereal Science (2025), pp. 104103-104103
Closed Access
Kexin Wang, Xiaoshuai Yu, Jinjie Huo, et al.
Journal of Cereal Science (2025), pp. 104103-104103
Closed Access
Effects of grape seed proanthocyanidin on emulsifying capacity of soy protein isolate in extrusion field and its underlying mechanism
Xiaoshuai Yu, Zhenguo Wang, Yumin Duan, et al.
Journal of the Science of Food and Agriculture (2025)
Closed Access
Xiaoshuai Yu, Zhenguo Wang, Yumin Duan, et al.
Journal of the Science of Food and Agriculture (2025)
Closed Access
Structures and interactions of bamboo shoot protein-shellac complexes prepared by pH-driven method
Xie Cai, Yue Chen, Liu Liu, et al.
International Journal of Biological Macromolecules (2025) Vol. 298, pp. 139966-139966
Closed Access
Xie Cai, Yue Chen, Liu Liu, et al.
International Journal of Biological Macromolecules (2025) Vol. 298, pp. 139966-139966
Closed Access
Goose liver protein emulsion with enhanced interfacial stabilization by facile core-shell curcumin complexation
Yangyang Hu, Yangying Sun, Changyu Zhou, et al.
International Journal of Biological Macromolecules (2024) Vol. 274, pp. 133324-133324
Closed Access
Yangyang Hu, Yangying Sun, Changyu Zhou, et al.
International Journal of Biological Macromolecules (2024) Vol. 274, pp. 133324-133324
Closed Access
Effects of enzyme hydrolysis-assisted fibrillation treatment on the solubility, emulsifying properties and antioxidant activity of rice protein
Xin Qi, Yi Luo, Weiqi Fei, et al.
International Journal of Biological Macromolecules (2024) Vol. 279, pp. 135378-135378
Closed Access
Xin Qi, Yi Luo, Weiqi Fei, et al.
International Journal of Biological Macromolecules (2024) Vol. 279, pp. 135378-135378
Closed Access
High-performance coaxial 3D printing towards emulsion-Vitamin D formability
Haohao Hu, Siyu Yao, Ruihao Niu, et al.
Journal of Food Engineering (2024), pp. 112453-112453
Closed Access
Haohao Hu, Siyu Yao, Ruihao Niu, et al.
Journal of Food Engineering (2024), pp. 112453-112453
Closed Access
Effects of molecular weight of chitosan on its binding ability with OSA starch and oil-water interface behavior of complex-stabilized emulsion
Chunli Fan, Min Zhang, Yaqi Hou, et al.
International Journal of Biological Macromolecules (2024), pp. 139226-139226
Closed Access
Chunli Fan, Min Zhang, Yaqi Hou, et al.
International Journal of Biological Macromolecules (2024), pp. 139226-139226
Closed Access
Characteristics of multiple emulsions stabilized by myosin from bighead carp ( Aristichthys nobilis)
Yanmei Ma, Jun Hou, Yue Cao, et al.
Food Science of Animal Products (2024) Vol. 2, Iss. 4, pp. 9240089-9240089
Open Access
Yanmei Ma, Jun Hou, Yue Cao, et al.
Food Science of Animal Products (2024) Vol. 2, Iss. 4, pp. 9240089-9240089
Open Access
