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:
Soy protein isolate-sodium alginate colloidal particles for improving the stability of high internal phase Pickering emulsions: Effects of mass ratios
Zhi Wang, Yubo Zhao, Haotian Liu, et al.
Food Chemistry X (2023) Vol. 21, pp. 101094-101094
Open Access | Times Cited: 10
Zhi Wang, Yubo Zhao, Haotian Liu, et al.
Food Chemistry X (2023) Vol. 21, pp. 101094-101094
Open Access | Times Cited: 10
Showing 10 citing articles:
Soy protein-gellan gum noncovalent complexes stabilized emulsion: Effect of heating and pH on emulsion stability
Haizhu Ma, Lina Zhang, Xinran Niu, et al.
International Journal of Biological Macromolecules (2025), pp. 140067-140067
Closed Access
Haizhu Ma, Lina Zhang, Xinran Niu, et al.
International Journal of Biological Macromolecules (2025), pp. 140067-140067
Closed Access
Ternary blend-based film derived from Antheraea pernyi silk sericin, soybean protein isolate, and sodium alginate: Preparation, characterization and antioxidant
Chang Tan, Jintong Liu, Chenyang Shi, et al.
Carbohydrate Polymer Technologies and Applications (2025), pp. 100685-100685
Open Access
Chang Tan, Jintong Liu, Chenyang Shi, et al.
Carbohydrate Polymer Technologies and Applications (2025), pp. 100685-100685
Open Access
Food-Grade Pickering Emulsions Stabilized by Ultrasound-Treated Foxtail Millet Prolamin: Characterization and In Vitro Release Behavior of Curcumin
Yu Guo, Yuewei Luo, Zhiyuan Ren, et al.
Foods (2025) Vol. 14, Iss. 3, pp. 417-417
Open Access
Yu Guo, Yuewei Luo, Zhiyuan Ren, et al.
Foods (2025) Vol. 14, Iss. 3, pp. 417-417
Open Access
Enhanced interfacial stabilization of the high internal phase emulsion using goose liver protein via ultrasonication fortified interfacial curcumin complexation
Yang‐Yang Hu, Yangying Sun, Xiaoqun Zeng, et al.
Food Research International (2025), pp. 115903-115903
Closed Access
Yang‐Yang Hu, Yangying Sun, Xiaoqun Zeng, et al.
Food Research International (2025), pp. 115903-115903
Closed Access
Stabilization of oil-in-water high internal phase Pickering emulsion by using 7S globulin/konjac glucomannan complexes: Rheology properties, stability properties and 3D/4D printing performance
R.-L. Xie, Shuo Zhang, Sibo Liu, et al.
Food Research International (2025), pp. 115878-115878
Closed Access
R.-L. Xie, Shuo Zhang, Sibo Liu, et al.
Food Research International (2025), pp. 115878-115878
Closed Access
Ovalbumin/sodium alginate Pickering emulsion: Structural characteristics and its contribution to enhancing the gel properties of Hairtail (Trichiurus haumela) surimi
Zhufen Wang, Siqi Liu, Wenge Yang, et al.
Food Chemistry (2024) Vol. 461, pp. 140893-140893
Closed Access | Times Cited: 5
Zhufen Wang, Siqi Liu, Wenge Yang, et al.
Food Chemistry (2024) Vol. 461, pp. 140893-140893
Closed Access | Times Cited: 5
Mechanism of sodium alginate synergistically improving foaming properties of pea protein isolate: air/water interface microstructure and rheological properties
Yanan Guo, Shuo Zhang, Yue Gu, et al.
Food Hydrocolloids (2024) Vol. 159, pp. 110624-110624
Closed Access | Times Cited: 5
Yanan Guo, Shuo Zhang, Yue Gu, et al.
Food Hydrocolloids (2024) Vol. 159, pp. 110624-110624
Closed Access | Times Cited: 5
Food-packaging applications and mechanism of polysaccharides and polyphenols in multicomponent protein complex system: A review
Jing Jiang, Sheng Qian, Tingyu Song, et al.
International Journal of Biological Macromolecules (2024) Vol. 270, pp. 132513-132513
Closed Access | Times Cited: 3
Jing Jiang, Sheng Qian, Tingyu Song, et al.
International Journal of Biological Macromolecules (2024) Vol. 270, pp. 132513-132513
Closed Access | Times Cited: 3
Adsorption of phenolic compounds by sodium alginate-modified starch nanoparticles in a multiphase system: kinetic, thermodynamic and release characteristics studies
Wenzhi Lei, Maodong Qi, Jiangling Song, et al.
Food Hydrocolloids (2024), pp. 110900-110900
Closed Access | Times Cited: 1
Wenzhi Lei, Maodong Qi, Jiangling Song, et al.
Food Hydrocolloids (2024), pp. 110900-110900
Closed Access | Times Cited: 1
Preparation of a Porous Protein-Based Composite Material by In Situ Polymerization of Pickering High Internal Phase Emulsion for Adsorption of Lead Ions
Junzheng Wang, Maofeng Zhu, Jierong Zhou
ACS Omega (2024) Vol. 9, Iss. 18, pp. 20142-20151
Open Access
Junzheng Wang, Maofeng Zhu, Jierong Zhou
ACS Omega (2024) Vol. 9, Iss. 18, pp. 20142-20151
Open Access
Exploring the Emulsifying Properties of Biopolymers from Ulva lactuca in Stabilizing High Internal Phase Emulsions
Xiner Ning, Zhengqi Liu, Menghui Wang, et al.
Journal of Food Engineering (2024) Vol. 387, pp. 112303-112303
Closed Access
Xiner Ning, Zhengqi Liu, Menghui Wang, et al.
Journal of Food Engineering (2024) Vol. 387, pp. 112303-112303
Closed Access
Unlocking curcumin's revolutionary: Improvement of stability and elderly digestion by soybean oil bodies and soybean protein-chitosan complex based Pickering emulsion
Wenwen Lv, Kaiyi Zou, Ikram Alouk, et al.
International Journal of Biological Macromolecules (2024) Vol. 284, pp. 138052-138052
Closed Access
Wenwen Lv, Kaiyi Zou, Ikram Alouk, et al.
International Journal of Biological Macromolecules (2024) Vol. 284, pp. 138052-138052
Closed Access
Sanxan–Protein Complex Particles for Stabilization of Pickering Emulsions: Improving Emulsification Properties
Qianqian Wang, Xin Yu Wang, Xiaoxi Qi, et al.
Foods (2024) Vol. 13, Iss. 23, pp. 3854-3854
Open Access
Qianqian Wang, Xin Yu Wang, Xiaoxi Qi, et al.
Foods (2024) Vol. 13, Iss. 23, pp. 3854-3854
Open Access
