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:
Characteristics and stabilization of Pickering emulsions constructed using myosin from bighead carp (Aristichthys nobilis)
Jiafei Wang, Min Lin, Linfan Shi, et al.
Food Chemistry (2024) Vol. 456, pp. 140033-140033
Closed Access | Times Cited: 11
Jiafei Wang, Min Lin, Linfan Shi, et al.
Food Chemistry (2024) Vol. 456, pp. 140033-140033
Closed Access | Times Cited: 11
Showing 11 citing articles:
The impact of fish oil oxidation on interfacial properties and system stability of cod protein
Ting-qi Yang, Kaiyu Jiang, Songlin Liu, et al.
Food Research International (2025), pp. 115904-115904
Closed Access
Ting-qi Yang, Kaiyu Jiang, Songlin Liu, et al.
Food Research International (2025), pp. 115904-115904
Closed Access
Effect of double-induced on whey protein isolate nanoparticle formation and stabilized food-grade Pickering emulsions: Stability and gastrointestinal digestion
Shenghua He, Yonghui Wang, Guanghui Li, et al.
Food Chemistry X (2025), pp. 102221-102221
Open Access
Shenghua He, Yonghui Wang, Guanghui Li, et al.
Food Chemistry X (2025), pp. 102221-102221
Open Access
Novel Pickering emulsions using polysaccharide-myosin complexes: Effect of polysaccharide types
Zhongyang Ren, Xianglan Huang, Yongqiang Zhao, et al.
Food Hydrocolloids (2024) Vol. 157, pp. 110469-110469
Closed Access | Times Cited: 4
Zhongyang Ren, Xianglan Huang, Yongqiang Zhao, et al.
Food Hydrocolloids (2024) Vol. 157, pp. 110469-110469
Closed Access | Times Cited: 4
pH-induced interface protein structure changes to adjust the stability of tilapia protein isolate emulsion prepared by high-pressure homogenization
Qingguan Liu, Ailin Chen, Pengzhi Hong, et al.
Food Chemistry X (2024) Vol. 24, pp. 101841-101841
Open Access | Times Cited: 3
Qingguan Liu, Ailin Chen, Pengzhi Hong, et al.
Food Chemistry X (2024) Vol. 24, pp. 101841-101841
Open Access | Times Cited: 3
Application potential of wheat bran cellulose nanofibers as Pickering emulsion stabilizers and stabilization mechanisms
Jiawu Wu, Yang Gao, Huifang Shen, et al.
Food Chemistry X (2024) Vol. 24, pp. 101922-101922
Open Access | Times Cited: 2
Jiawu Wu, Yang Gao, Huifang Shen, et al.
Food Chemistry X (2024) Vol. 24, pp. 101922-101922
Open Access | Times Cited: 2
Comparison of ultrasound and high-pressure homogenization emulsification: A promising fabrication strategy for total nutritional double emulsion-based product enriched with low-molecular-weight oyster peptides
Jinzhen Li, Yuxin Chen, Haisheng Lin, et al.
LWT (2024) Vol. 212, pp. 116981-116981
Open Access | Times Cited: 2
Jinzhen Li, Yuxin Chen, Haisheng Lin, et al.
LWT (2024) Vol. 212, pp. 116981-116981
Open Access | Times Cited: 2
Enhancement of the formation and stability of low-fat Pickering emulsion gels stabilized with egg yolk granules-chitosan complex: Insights into the development of mayonnaise substitutes
Haoyang Sun, Hao Ding, Mohamed Salama, et al.
Food Chemistry (2024) Vol. 464, pp. 141734-141734
Closed Access | Times Cited: 1
Haoyang Sun, Hao Ding, Mohamed Salama, et al.
Food Chemistry (2024) Vol. 464, pp. 141734-141734
Closed Access | Times Cited: 1
The Properties of Pectin Extracted from the Residues of Vinegar-Fermented Apple and Apple Pomace
Aslı Muslu Can, Ruşen Metin Yıldırım, Ayşe Karadağ
Fermentation (2024) Vol. 10, Iss. 11, pp. 556-556
Open Access
Aslı Muslu Can, Ruşen Metin Yıldırım, Ayşe Karadağ
Fermentation (2024) Vol. 10, Iss. 11, pp. 556-556
Open Access
High internal-phase Pickering emulsions constructed using myofibrillar proteins from large yellow croaker: Effect of glycerol
Min Lin, Yufeng Chen, Linfan Shi, et al.
International Journal of Biological Macromolecules (2024), pp. 138605-138605
Closed Access
Min Lin, Yufeng Chen, Linfan Shi, et al.
International Journal of Biological Macromolecules (2024), pp. 138605-138605
Closed Access
Co‐encapsulation of vitamins B6 and B12 using zein/gum arabic nanocarriers for enhanced stability, bioaccessibility, and oral bioavailability
Vijaykumar Ramesh Karoshi, Ilaiyaraja Nallamuthu, T. Anand
Journal of Food Science (2024)
Closed Access
Vijaykumar Ramesh Karoshi, Ilaiyaraja Nallamuthu, T. Anand
Journal of Food Science (2024)
Closed Access
A mechanistic study of water-in-fat-in-water high internal phase double emulsion system with various fat types
Jae Jun Jeong, Jiseon Lee, Jochen Weiß, et al.
LWT (2024), pp. 117199-117199
Open Access
Jae Jun Jeong, Jiseon Lee, Jochen Weiß, et al.
LWT (2024), pp. 117199-117199
Open Access
High-pressure homogenization transformed salmon protein filament into micelle structure: Improvement on the stability and swallowing rheology of dysphagia-oriented salmon emulsion gels
Shenghai Liu, Jinjin Li, Yuxin Qin, et al.
Food Chemistry (2024) Vol. 468, pp. 142460-142460
Closed Access
Shenghai Liu, Jinjin Li, Yuxin Qin, et al.
Food Chemistry (2024) Vol. 468, pp. 142460-142460
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
