Open Access Helper

OpenAlex Citation Counts

OpenAlex Citations Logo

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:

Rheological, structural, and microstructural properties of ethanol induced cold-set whey protein emulsion gels: Effect of oil content
Zewen Xi, Wei Liu, David Julian McClements, et al.
Food Chemistry (2019) Vol. 291, pp. 22-29
Closed Access | Times Cited: 119

Showing 1-25 of 119 citing articles:

Preparation, structure-property relationships and applications of different emulsion gels: Bulk emulsion gels, emulsion gel particles, and fluid emulsion gels
Duanquan Lin, Alan L. Kelly, Song Miao
Trends in Food Science & Technology (2020) Vol. 102, pp. 123-137
Open Access | Times Cited: 250
One-step preparation of high internal phase emulsions using natural edible Pickering stabilizers: Gliadin nanoparticles/gum Arabic
Li Ma, Liqiang Zou, David Julian McClements, et al.
Food Hydrocolloids (2019) Vol. 100, pp. 105381-105381
Closed Access | Times Cited: 161
High internal phase pickering emulsions stabilized by pea protein isolate-high methoxyl pectin-EGCG complex: Interfacial properties and microstructure
Tingting Feng, Xuejiao Wang, Xingwei Wang, et al.
Food Chemistry (2021) Vol. 350, pp. 129251-129251
Closed Access | Times Cited: 136
Hydrogel: Diversity of Structures and Applications in Food Science
Jinlong Li, Xin Jia, Lijun Yin
Food Reviews International (2021) Vol. 37, Iss. 3, pp. 313-372
Open Access | Times Cited: 134
Emulsion gels stabilized by soybean protein isolate and pectin: Effects of high intensity ultrasound on the gel properties, stability and β-carotene digestive characteristics
Xin Zhang, Xing Chen, Yuhang Gong, et al.
Ultrasonics Sonochemistry (2021) Vol. 79, pp. 105756-105756
Open Access | Times Cited: 108
Rheological properties and microstructure of a novel starch-based emulsion gel produced by one-step emulsion gelation: Effect of oil content
Xia Zhao, Dong Li, Lijun Wang, et al.
Carbohydrate Polymers (2022) Vol. 281, pp. 119061-119061
Closed Access | Times Cited: 94
Application of Emulsion Gels as Fat Substitutes in Meat Products
Yuqing Ren, Lu Huang, Yinxiao Zhang, et al.
Foods (2022) Vol. 11, Iss. 13, pp. 1950-1950
Open Access | Times Cited: 91
Engineering Emulsion Gels as Functional Colloids Emphasizing Food Applications: A Review
Abdullah, Lang Liu, Hafiz Umer Javed, et al.
Frontiers in Nutrition (2022) Vol. 9
Open Access | Times Cited: 73
Advances in preparation and application of food-grade emulsion gels
Lanyi Zhi, Zhe Liu, Chao Wu, et al.
Food Chemistry (2023) Vol. 424, pp. 136399-136399
Closed Access | Times Cited: 56
Insight into the mechanism of textural deterioration of myofibrillar protein gels at high temperature conditions
Bo Chen, Kai Zhou, Yu Wang, et al.
Food Chemistry (2020) Vol. 330, pp. 127186-127186
Closed Access | Times Cited: 102
Influence of ionic strength and thermal pretreatment on the freeze-thaw stability of Pickering emulsion gels
Yuqing Zhu, David Julian McClements, Wei Zhou, et al.
Food Chemistry (2019) Vol. 303, pp. 125401-125401
Closed Access | Times Cited: 97
Investigation of the fabrication, characterization, protective effect and digestive mechanism of a novel Pickering emulsion gels
Xiaomin Li, Ran Meng, Baocai Xu, et al.
Food Hydrocolloids (2021) Vol. 117, pp. 106708-106708
Closed Access | Times Cited: 80
Heat-induced gel formation by whey protein isolate-Lycium barbarum polysaccharides at varying pHs
Zhendong He, Tianyi Ma, Weiwei Zhang, et al.
Food Hydrocolloids (2021) Vol. 115, pp. 106607-106607
Closed Access | Times Cited: 79
Proteins in Food Systems—Bionanomaterials, Conventional and Unconventional Sources, Functional Properties, and Development Opportunities
Jan Małecki, Siemowit Muszyński, Bartosz Sołowiej
Polymers (2021) Vol. 13, Iss. 15, pp. 2506-2506
Open Access | Times Cited: 73
Effect of atmospheric cold plasma treatment on technological and nutrition functionality of protein in foods
Neda Mollakhalili‐Meybodi, Mojtaba Yousefi, Amene Nematollahi, et al.
European Food Research and Technology (2021) Vol. 247, Iss. 7, pp. 1579-1594
Closed Access | Times Cited: 60
Investigation of the formation mechanism and β-carotene encapsulation stability of emulsion gels based on egg yolk granules and sodium alginate
Hong Zhang, Simin Tan, Hongmei Gan, et al.
Food Chemistry (2022) Vol. 400, pp. 134032-134032
Closed Access | Times Cited: 49
Construction of double network hydrogels using agarose and gallic acid with antibacterial and anti-inflammatory properties for wound healing
Wei Gong, Ran Wang, Haibo Huang, et al.
International Journal of Biological Macromolecules (2022) Vol. 227, pp. 698-710
Closed Access | Times Cited: 47
Studies on stabilized mechanism of high internal phase Pickering emulsions from the collaboration of low dose konjac glucomannan and myofibrillar protein
Shuyu Wang, Linggao Liu, Shenghui Bi, et al.
Food Hydrocolloids (2023) Vol. 143, pp. 108862-108862
Closed Access | Times Cited: 40
Microwave irradiation of corn kernels: Effects on structural, thermal, functional and rheological properties of corn flour
Nan-nan An, Dong Li, Lijun Wang, et al.
Food Hydrocolloids (2023) Vol. 143, pp. 108939-108939
Closed Access | Times Cited: 27
Protein-Stabilized Emulsion Gels with Improved Emulsifying and Gelling Properties for the Delivery of Bioactive Ingredients: A Review
Yuan Xu, Liping Sun, Yongliang Zhuang, et al.
Foods (2023) Vol. 12, Iss. 14, pp. 2703-2703
Open Access | Times Cited: 24
Effect of induction mode on 3D printing characteristics of whey protein isolate emulsion gel
Guohua Li, Bo Wang, Weiqiao Lv, et al.
Food Hydrocolloids (2023) Vol. 146, pp. 109255-109255
Closed Access | Times Cited: 22
Influence mechanism of components and characteristics on structural and oxidative stability of emulsion gel
Huang Xiang, Bo Liu, Yue Li, et al.
Food Hydrocolloids (2024) Vol. 151, pp. 109852-109852
Closed Access | Times Cited: 13
Enhancing probiotic viability: Impact of soy hull polysaccharide concentration on stabilized high-internal-phase emulsions encapsulated with Lactobacillus plantarum and their release during gastrointestinal digestive
Chenyuan Sun, Shengnan Wang, Xueying Huang, et al.
Food Hydrocolloids (2024) Vol. 152, pp. 109959-109959
Closed Access | Times Cited: 13
Thermally Reversible Emulsion Gels and High Internal Phase Emulsions based Solely on Pea Protein for 3D Printing
Peineng Zhu, Yifu Chu, Jingqi Yang, et al.
Food Hydrocolloids (2024) Vol. 157, pp. 110391-110391
Closed Access | Times Cited: 13
Soy protein isolate-xanthan gum complexes to stabilize Pickering emulsions for quercetin delivery
Lele Li, Wenjuan Wang, Suping Ji, et al.
Food Chemistry (2024) Vol. 461, pp. 140794-140794
Closed Access | Times Cited: 12
Page 1 - Next Page

Scroll to top