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:
Synergistic effect of microfluidization and transglutaminase cross-linking on the structural and oil–water interface functional properties of whey protein concentrate for improving the thermal stability of nanoemulsions
Yufeng Chen, Yi Sun, Yueli Meng, et al.
Food Chemistry (2022) Vol. 408, pp. 135147-135147
Closed Access | Times Cited: 16
Yufeng Chen, Yi Sun, Yueli Meng, et al.
Food Chemistry (2022) Vol. 408, pp. 135147-135147
Closed Access | Times Cited: 16
Showing 16 citing articles:
Characterization, release profile, and antibacterial properties of oregano essential oil nanoemulsions stabilized by soy protein isolate/tea saponin nanoparticles
Siqi Zhao, Yuexin Li, Qian Liu, et al.
Food Hydrocolloids (2024) Vol. 151, pp. 109856-109856
Closed Access | Times Cited: 9
Siqi Zhao, Yuexin Li, Qian Liu, et al.
Food Hydrocolloids (2024) Vol. 151, pp. 109856-109856
Closed Access | Times Cited: 9
Enhanced probiotic viability in innovative double-network emulsion gels: Synergistic effects of the whey protein concentrate-xanthan gum complex and κ-carrageenan
Jie Shen, Yufeng Chen, Xuepeng Li, et al.
International Journal of Biological Macromolecules (2024) Vol. 270, pp. 131758-131758
Closed Access | Times Cited: 7
Jie Shen, Yufeng Chen, Xuepeng Li, et al.
International Journal of Biological Macromolecules (2024) Vol. 270, pp. 131758-131758
Closed Access | Times Cited: 7
Effect of hazelnut protein oxidation on O/W emulsion stability, interfacial properties and lipid oxidation based on hazelnut protein oxidation
Ziyi Huang, Yanyan Wu, Le Chen, et al.
Journal of Stored Products Research (2025) Vol. 111, pp. 102534-102534
Closed Access
Ziyi Huang, Yanyan Wu, Le Chen, et al.
Journal of Stored Products Research (2025) Vol. 111, pp. 102534-102534
Closed Access
Investigating Changes in the Physicochemical and Structural–Functional Properties of Soybean Milk Under an Industry-Scale Microfluidization System
Mutai Bao, Jie Wang, Yan Zeng, et al.
Food and Bioprocess Technology (2025)
Closed Access
Mutai Bao, Jie Wang, Yan Zeng, et al.
Food and Bioprocess Technology (2025)
Closed Access
Effects of different dispersion methods on the pre-emulsification oil of loaded polyphenol
Qiaohui Feng, Chuan Li, Guanghua Xia, et al.
LWT (2025), pp. 117473-117473
Open Access
Qiaohui Feng, Chuan Li, Guanghua Xia, et al.
LWT (2025), pp. 117473-117473
Open Access
Effect of heat treatment on the physical stability, interfacial composition and protein-lipid co-oxidation of whey protein isolate-stabilised O/W emulsions
Jiaxin Chen, Junjie He, Zihan Zhao, et al.
Food Research International (2023) Vol. 172, pp. 113126-113126
Closed Access | Times Cited: 14
Jiaxin Chen, Junjie He, Zihan Zhao, et al.
Food Research International (2023) Vol. 172, pp. 113126-113126
Closed Access | Times Cited: 14
Characterization of Nanoemulsions Stabilized with Different Emulsifiers and Their Encapsulation Efficiency for Oregano Essential Oil: Tween 80, Soybean Protein Isolate, Tea Saponin, and Soy Lecithin
Siqi Zhao, Ziyi Wang, Xuefei Wang, et al.
Foods (2023) Vol. 12, Iss. 17, pp. 3183-3183
Open Access | Times Cited: 14
Siqi Zhao, Ziyi Wang, Xuefei Wang, et al.
Foods (2023) Vol. 12, Iss. 17, pp. 3183-3183
Open Access | Times Cited: 14
Characterization of HIPEs stabilized by soy protein isolate with excellent rheological properties for 3D printing: Bridging the correlation among structure, function and application
Meng Yuan, Bailiang Li, Fuwei Sun, et al.
Food Hydrocolloids (2024) Vol. 153, pp. 110053-110053
Closed Access | Times Cited: 5
Meng Yuan, Bailiang Li, Fuwei Sun, et al.
Food Hydrocolloids (2024) Vol. 153, pp. 110053-110053
Closed Access | Times Cited: 5
Combined effects of high-intensity ultrasound treatment and hydrogen peroxide addition on the thermal stabilities of myofibrillar protein emulsions at low ionic strengths
Siqi Zhao, Yubo Zhao, Haotian Liu, et al.
Ultrasonics Sonochemistry (2024) Vol. 104, pp. 106841-106841
Open Access | Times Cited: 4
Siqi Zhao, Yubo Zhao, Haotian Liu, et al.
Ultrasonics Sonochemistry (2024) Vol. 104, pp. 106841-106841
Open Access | Times Cited: 4
Fat analogue emulsions stabilized by peanut protein microgel particles: microscale and nanoscale structure and stabilization process analysis
Liyang Du, S. Li, Zong Meng
Journal of the Science of Food and Agriculture (2024) Vol. 104, Iss. 6, pp. 3788-3797
Closed Access | Times Cited: 3
Liyang Du, S. Li, Zong Meng
Journal of the Science of Food and Agriculture (2024) Vol. 104, Iss. 6, pp. 3788-3797
Closed Access | Times Cited: 3
Effect of Dynamic High-Pressure Microfluidization on the Quality of Not-from-Concentrate Cucumber Juice
Zhiwei Zhang, Meiyue Zhang, Zhenhong Gao, et al.
Foods (2024) Vol. 13, Iss. 13, pp. 2125-2125
Open Access | Times Cited: 3
Zhiwei Zhang, Meiyue Zhang, Zhenhong Gao, et al.
Foods (2024) Vol. 13, Iss. 13, pp. 2125-2125
Open Access | Times Cited: 3
Enhanced stability of Pickering emulsions through co-stabilization with nanoliposomes and thermally denatured ovalbumin
Jinhui Gu, Min‐Hsiung Pan, Yi‐Shiou Chiou, et al.
International Journal of Biological Macromolecules (2024) Vol. 278, pp. 134561-134561
Closed Access | Times Cited: 2
Jinhui Gu, Min‐Hsiung Pan, Yi‐Shiou Chiou, et al.
International Journal of Biological Macromolecules (2024) Vol. 278, pp. 134561-134561
Closed Access | Times Cited: 2
Investigating the physicochemical properties and air-water interface adsorption behavior of transglutaminase-crosslinking rapeseed protein isolate
Shanshan Lu, Wenfei Xiong, Yijun Yao, et al.
Food Research International (2023) Vol. 174, pp. 113505-113505
Closed Access | Times Cited: 6
Shanshan Lu, Wenfei Xiong, Yijun Yao, et al.
Food Research International (2023) Vol. 174, pp. 113505-113505
Closed Access | Times Cited: 6
Crosslinking Ability of Hydrolyzed Distarch Phosphate and its Stabilizing Effect on Rehydrated Sea Cucumber
Jiaqi Yu, Wenhao Ge, Kaifeng Wang, et al.
(2024)
Closed Access
Jiaqi Yu, Wenhao Ge, Kaifeng Wang, et al.
(2024)
Closed Access
Insight into low methoxyl pectin enhancing thermal stability and intestinal delivery efficiency of algal oil nanoemulsions
Yufeng Chen, Jipeng Gu, Yi Sun, et al.
Journal of the Science of Food and Agriculture (2024) Vol. 104, Iss. 13, pp. 8356-8367
Closed Access
Yufeng Chen, Jipeng Gu, Yi Sun, et al.
Journal of the Science of Food and Agriculture (2024) Vol. 104, Iss. 13, pp. 8356-8367
Closed Access
Effects of microfluidization time on the structural, physiochemical and functional properties of walnut protein
Xiaoyan Zhao, Qin Li, Shuo Yuan, et al.
International Journal of Biological Macromolecules (2024), pp. 137066-137066
Closed Access
Xiaoyan Zhao, Qin Li, Shuo Yuan, et al.
International Journal of Biological Macromolecules (2024), pp. 137066-137066
Closed Access
Production of nattokinase and γ-polyglutamic acid via soybean whey fermentation by Bacillus subtilis BSNK-5 and their emulsification to form nanoemulsions
Miao Hu, Pengfei Zhang, Weimin Meng, et al.
LWT (2024) Vol. 212, pp. 117017-117017
Open Access
Miao Hu, Pengfei Zhang, Weimin Meng, et al.
LWT (2024) Vol. 212, pp. 117017-117017
Open Access
