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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:

Pickering emulsions stabilized by zein-proanthocyanidins-pectin ternary composites (ZPAAPs): Construction and delivery studies
Wenjing Li, Dongjie Huang, Weixuan Song, et al.
Food Chemistry (2022) Vol. 404, pp. 134642-134642
Closed Access | Times Cited: 49

Showing 1-25 of 49 citing articles:

Evolution and critical roles of particle properties in Pickering emulsion: A review
Liangshan Ming, Hailian Wu, Ao Liu, et al.
Journal of Molecular Liquids (2023) Vol. 388, pp. 122775-122775
Open Access | Times Cited: 66
Hyaluronic acid promotes heat-induced gelation of ginkgo seed proteins
Qiao Cheng, Changqi Liu, Jing Zhao, et al.
Food Chemistry (2024) Vol. 463, pp. 141114-141114
Closed Access | Times Cited: 12
Future prospects of high internal phase pickering emulsions stabilized by natural modified biopolymers as a potential fat substitute in meat products
Iftikhar Hussain Badar, Ziyi Wang, Haotian Liu, et al.
Trends in Food Science & Technology (2023) Vol. 140, pp. 104176-104176
Closed Access | Times Cited: 29
Zein/hyaluronic acid nanoparticle stabilized Pickering emulsion for astaxanthin encapsulation
Wenmei Zhang, Yuchen Huan, Pengfei Ren, et al.
International Journal of Biological Macromolecules (2023) Vol. 255, pp. 127992-127992
Closed Access | Times Cited: 22
Advances in the application of protein-polysaccharide-polyphenol ternary complexes for creating and stabilizing Pickering emulsions
Zahra Najari, Mina Dokouhaki, Pablo Juliano, et al.
Future Foods (2024) Vol. 9, pp. 100299-100299
Open Access | Times Cited: 11
Preparation and characterization of tilapia protein isolate – Hyaluronic acid complexes using a pH-driven method for improving the stability of tilapia protein isolate emulsion
Mengya Xie, Chunxia Zhou, Xiang Li, et al.
Food Chemistry (2024) Vol. 445, pp. 138703-138703
Closed Access | Times Cited: 11
Future trends in the field of Pickering emulsions: stabilizers, spray-dried microencapsulation and rehydration for food applications
Weihao Meng, Hongnan Sun, Taihua Mu, et al.
Trends in Food Science & Technology (2024) Vol. 150, pp. 104610-104610
Closed Access | Times Cited: 9
Preparation and characterization of whey protein isolate-dextran-proanthocyanidins ternary complexes: Formation mechanism, physicochemical stability
Hongjuan Li, Juan Zhang, Yifei Wu, et al.
Food Hydrocolloids (2024) Vol. 151, pp. 109773-109773
Closed Access | Times Cited: 8
3D-printed ultra-sensitive strain sensors using biogels prepared from fish gelatin and gellan gum
Ming-hao Bian, Guohua Hou, Zhen Tan, et al.
Carbohydrate Polymers (2025) Vol. 352, pp. 123200-123200
Closed Access
Pickering emulsion stabilized by egg derived reconstituted lipid nanoparticles for encapsulation and oral delivery of curcumin
Dan Han, Lihua Ji, Mingzhou Lu, et al.
Food Chemistry (2025) Vol. 472, pp. 142912-142912
Closed Access
Characterization of whey protein concentrate-maltodextrin-pomegranate peel phenolic compounds ternary conjugate as a novel food-grade stabilizer for nano-pickering emulsion
Marwa M. El‐Said, Aytül Hamzalıoğlu, Vural Gökmen
Food Research International (2025), pp. 115894-115894
Closed Access
Mechanistic enhancement of emulsification function in zein/pectin complex nanoparticles by short linear glucan
Wenhui Li, Qing Hong, Mingzhou Yu, et al.
Food Hydrocolloids (2024) Vol. 151, pp. 109787-109787
Closed Access | Times Cited: 5
Water-in-oil Pickering emulsion using ergosterol as an emulsifier solely
Yaxin Wang, Yuanhao Guo, Pengfei Dong, et al.
Food Research International (2024) Vol. 186, pp. 114374-114374
Closed Access | Times Cited: 5
Combination modes impact on the stability of β-carotene-loaded emulsion constructed by soy protein isolate, β-glucan and myricetin ternary complex
M. Jian, Shuyi Li, Zhenzhou Zhu, et al.
Food Research International (2023) Vol. 172, pp. 113173-113173
Closed Access | Times Cited: 13
Controlled oxidation and digestion of Pickering emulsions stabilized by quinoa protein and (-)-epigallocatechin-3-gallate (EGCG) hybrid particles
He Xian, Wanshui Yang, Qihong Zhao, et al.
International Journal of Biological Macromolecules (2023) Vol. 253, pp. 126755-126755
Closed Access | Times Cited: 13
Development of porous materials via protein/polysaccharides/polyphenols nanoparticles stabilized Pickering high internal phase emulsions for adsorption of Pb2+ and Cu2+ ions
Cheng Wang, Mian Wei, Huipeng Zhu, et al.
Food Chemistry (2024) Vol. 445, pp. 138796-138796
Closed Access | Times Cited: 3
Enhancing the emulsion properties and bioavailability of loaded astaxanthin by selecting the reaction sequence of ternary conjugate emulsifiers in nanoemulsions
Kaixi Zhang, Yuanyuan Xiang, Lingyun Zhong, et al.
Food Chemistry (2024) Vol. 449, pp. 139310-139310
Closed Access | Times Cited: 3
Hyaluronic acid modulates techno-functional and digestion properties of heat-induced ginkgo seed protein isolate gel
Qiao Cheng, Changqi Liu, Jing Zhao, et al.
Food Bioscience (2024) Vol. 59, pp. 104204-104204
Closed Access | Times Cited: 3
Effect of different concentrations of gellan gum with/without 0.50% basil essential oil on the physicochemical properties of gellan gum-rice bran oil coating emulsions and their application in egg preservation
Dongmei Pan, Yakai Li, Yue Hu, et al.
Food Chemistry (2023) Vol. 418, pp. 136030-136030
Closed Access | Times Cited: 10
β-Cyclodextrin based Pickering emulsions for α-tocopherol delivery: Antioxidation stability and bioaccessibility
Caiyun Cheng, Chao Yuan, Bo Cui, et al.
Food Chemistry (2023) Vol. 438, pp. 138000-138000
Closed Access | Times Cited: 9
Novel a-linolenic acid emulsions stabilized by octenyl succinylated starch -soy protein-epigallocatechin-3-gallate complexes: Characterization and antioxidant analysis
Tenglong Geng, Lidan Pan, Xiaorui Liu, et al.
Food Chemistry (2024) Vol. 446, pp. 138878-138878
Closed Access | Times Cited: 2
Hawthorn pectin/soybean isolate protein hydrogel bead as a promising ferrous ion-embedded delivery system
Wenxian Sun, Kaixuan Bu, Huangmei Meng, et al.
Colloids and Surfaces B Biointerfaces (2024) Vol. 237, pp. 113867-113867
Closed Access | Times Cited: 2
The present state and future outlook of pectin-based nanoparticles in the stabilization of Pickering emulsions
Shengxue Zhou, Wei Zhang, Xiao Han, et al.
Critical Reviews in Food Science and Nutrition (2024), pp. 1-25
Closed Access | Times Cited: 2
A novel Pickering emulsion gels stabilized by cellulose nanofiber/dihydromyricetin composite particles: Microstructure, rheological behavior and oxidative stability
Fang Fang, Zijing Tian, Lihua Huang, et al.
International Journal of Biological Macromolecules (2024) Vol. 278, pp. 135281-135281
Closed Access | Times Cited: 2
Preparation and characterization of high internal phase Pickering emulsions stabilized by hordein-chitosan composite nanoparticles
Tianyu Zhao, Kunlun Huang, Yunbo Luo, et al.
Colloids and Surfaces A Physicochemical and Engineering Aspects (2022) Vol. 659, pp. 130766-130766
Closed Access | Times Cited: 13
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