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:
Exploring the role of γ-Oryzanol on stabilization mechanism of Pickering emulsion gels loaded by α-Lactalbumin or β-Lactoglobulin via multiscale approaches
Jinzhe Li, Qiuwan Jiang, Heyang Xu, et al.
Food Chemistry (2024) Vol. 457, pp. 140096-140096
Closed Access | Times Cited: 8
Jinzhe Li, Qiuwan Jiang, Heyang Xu, et al.
Food Chemistry (2024) Vol. 457, pp. 140096-140096
Closed Access | Times Cited: 8
Showing 8 citing articles:
Elucidating interaction mechanisms of protein and diacylglycerol at the interface on the static storage stability of partially crystalline emulsions through a multiscale approach
Pengkai Xie, Zhen Zhang, Yee‐Ying Lee, et al.
Food Hydrocolloids (2025), pp. 111090-111090
Closed Access
Pengkai Xie, Zhen Zhang, Yee‐Ying Lee, et al.
Food Hydrocolloids (2025), pp. 111090-111090
Closed Access
Seven sour substances enhancing characteristics and stability of whey protein isolate emulsion and its heat-induced emulsion gel under the non-acid condition
Handa Cui, Zhishen Mu, Heyang Xu, et al.
Food Research International (2024) Vol. 192, pp. 114764-114764
Closed Access | Times Cited: 3
Handa Cui, Zhishen Mu, Heyang Xu, et al.
Food Research International (2024) Vol. 192, pp. 114764-114764
Closed Access | Times Cited: 3
Characterization of whey protein isolate aggregation induced by different acidic substances: triggered by disulfide bond formation and recombination
Xin Wen, Zhishen Mu, Munkh‐Amgalan Gantumur, et al.
Food Hydrocolloids (2024) Vol. 157, pp. 110414-110414
Closed Access | Times Cited: 3
Xin Wen, Zhishen Mu, Munkh‐Amgalan Gantumur, et al.
Food Hydrocolloids (2024) Vol. 157, pp. 110414-110414
Closed Access | Times Cited: 3
Co-cold extrusion synergized with cysteine for enhancing physicochemical, rheological characteristics and in vitro digestibility of whey protein isolate
Sinan Mu, Zhishen Mu, Munkh‐Amgalan Gantumur, et al.
Food Chemistry X (2024) Vol. 23, pp. 101739-101739
Open Access | Times Cited: 2
Sinan Mu, Zhishen Mu, Munkh‐Amgalan Gantumur, et al.
Food Chemistry X (2024) Vol. 23, pp. 101739-101739
Open Access | Times Cited: 2
Insight into the Coextrusion Mechanism between Whey Protein Isolate and Cysteine
Sinan Mu, Heyang Xu, Liying Han, et al.
Journal of Agricultural and Food Chemistry (2024) Vol. 72, Iss. 43, pp. 24058-24069
Closed Access | Times Cited: 1
Sinan Mu, Heyang Xu, Liying Han, et al.
Journal of Agricultural and Food Chemistry (2024) Vol. 72, Iss. 43, pp. 24058-24069
Closed Access | Times Cited: 1
Effects of various acids on physical stability, rheological characteristics and curcumin encapsulation of whey protein isolate Pickering emulsion gels
Shiyi Guo, Zhishen Mu, Qiuwan Jiang, et al.
International Journal of Dairy Technology (2024) Vol. 77, Iss. 4, pp. 1202-1212
Closed Access
Shiyi Guo, Zhishen Mu, Qiuwan Jiang, et al.
International Journal of Dairy Technology (2024) Vol. 77, Iss. 4, pp. 1202-1212
Closed Access
Consequence of high-pressure homogenization on the whipping characteristics of soybean oil body cream
Jinzhe Li, Heyang Xu, Guangjie Wang, et al.
Food Chemistry (2024) Vol. 468, pp. 142450-142450
Closed Access
Jinzhe Li, Heyang Xu, Guangjie Wang, et al.
Food Chemistry (2024) Vol. 468, pp. 142450-142450
Closed Access
Insights into the oil-water interfacial adsorption properties of whey protein-γ-oryzanol Pickering emulsion gel during in vitro simulated digestion
Yongzhi Li, Zhishen Mu, Qiuwan Jiang, et al.
Food Chemistry (2024) Vol. 470, pp. 142543-142543
Closed Access
Yongzhi Li, Zhishen Mu, Qiuwan Jiang, et al.
Food Chemistry (2024) Vol. 470, pp. 142543-142543
Closed Access
