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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:

Development of polyphenol-protein-polysaccharide ternary complexes as emulsifiers for nutraceutical emulsions: Impact on formation, stability, and bioaccessibility of β-carotene emulsions
Fuguo Liu, Cuicui Ma, David Julian McClements, et al.
Food Hydrocolloids (2016) Vol. 61, pp. 578-588
Closed Access | Times Cited: 189

Showing 1-25 of 189 citing articles:

Interfacial Antioxidants: A Review of Natural and Synthetic Emulsifiers and Coemulsifiers That Can Inhibit Lipid Oxidation
David Julian McClements, Eric A. Decker
Journal of Agricultural and Food Chemistry (2017) Vol. 66, Iss. 1, pp. 20-35
Closed Access | Times Cited: 243
Dietary protein-phenolic interactions: characterization, biochemical-physiological consequences, and potential food applications
Qiaozhi Zhang, Zhouzhou Cheng, Yanbo Wang, et al.
Critical Reviews in Food Science and Nutrition (2020) Vol. 61, Iss. 21, pp. 3589-3615
Closed Access | Times Cited: 226
Functional and biological properties of Maillard conjugates and their potential application in medical and food: A review
Majid Nooshkam, Mehdi Varidi, Deepak Kumar Verma
Food Research International (2020) Vol. 131, pp. 109003-109003
Closed Access | Times Cited: 221
Enhanced delivery of lipophilic bioactives using emulsions: a review of major factors affecting vitamin, nutraceutical, and lipid bioaccessibility
David Julian McClements
Food & Function (2017) Vol. 9, Iss. 1, pp. 22-41
Closed Access | Times Cited: 213
Effects of different dietary polyphenols on conformational changes and functional properties of protein–polyphenol covalent complexes
Xiangju Liu, Qibin Song, Xin Li, et al.
Food Chemistry (2021) Vol. 361, pp. 130071-130071
Closed Access | Times Cited: 198
Available technologies on improving the stability of polyphenols in food processing
Hui Cao, Öznur Saroğlu, Ayşe Karadağ, et al.
Food Frontiers (2021) Vol. 2, Iss. 2, pp. 109-139
Open Access | Times Cited: 188
Development of protein-polysaccharide-surfactant ternary complex particles as delivery vehicles for curcumin
Lei Dai, Yang Wei, Cuixia Sun, et al.
Food Hydrocolloids (2018) Vol. 85, pp. 75-85
Closed Access | Times Cited: 180
Maillard conjugate-based delivery systems for the encapsulation, protection, and controlled release of nutraceuticals and food bioactive ingredients: A review
Majid Nooshkam, Mehdi Varidi
Food Hydrocolloids (2019) Vol. 100, pp. 105389-105389
Closed Access | Times Cited: 178
Covalent modification of food proteins by plant-based ingredients (polyphenols and organosulphur compounds): A commonplace reaction with novel utilization potential
Julia K. Keppler, Karin Schwarz, Atze Jan van der Goot
Trends in Food Science & Technology (2020) Vol. 101, pp. 38-49
Open Access | Times Cited: 150
Multiscale combined techniques for evaluating emulsion stability: A critical review
Hui Niu, Wenduo Wang, Zuman Dou, et al.
Advances in Colloid and Interface Science (2022) Vol. 311, pp. 102813-102813
Closed Access | Times Cited: 136
Antioxidant Activities of Natural Polysaccharides and Their Derivatives for Biomedical and Medicinal Applications
Lu Bai, Dong Xu, Yan-Ming Zhou, et al.
Antioxidants (2022) Vol. 11, Iss. 12, pp. 2491-2491
Open Access | Times Cited: 80
Oxidation and oxidative stability in emulsions
Sakhi Ghelichi, Mona Hajfathalian, Betül Yeşiltaş, et al.
Comprehensive Reviews in Food Science and Food Safety (2023) Vol. 22, Iss. 3, pp. 1864-1901
Open Access | Times Cited: 51
Behavior of protein-polysaccharide conjugate-stabilized food emulsions under various destabilization conditions
Majid Nooshkam, Mehdi Varidi, Zahra Zareie, et al.
Food Chemistry X (2023) Vol. 18, pp. 100725-100725
Open Access | Times Cited: 45
Lycopene-loaded emulsions stabilized by whey protein covalently modified with pectin or/and chlorogenic acid: Enhanced physicochemical stability and reduced bio-accessibility
Yuanyuan Zhang, Tiehua Zhang, Chao Dong, et al.
Food Chemistry (2023) Vol. 417, pp. 135879-135879
Closed Access | Times Cited: 44
Modification mechanism of soybean protein isolate-soluble soy polysaccharide complex by EGCG through covalent and non-covalent interaction: Structural, interfacial, and functional properties
Chuxin Ke, Liang Li
Food Chemistry (2024) Vol. 448, pp. 139033-139033
Closed Access | Times Cited: 31
Effects of ultrasound and thermal treatment on the interaction between hyaluronic acid and lactoferrin: Preparation, structures and functionalities
Yushi Wang, Miao Ji, Mengjiao Xing, et al.
International Journal of Biological Macromolecules (2024) Vol. 272, pp. 132812-132812
Closed Access | Times Cited: 22
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: 17
Fabrication and characterization of carboxymethyl chitosan and tea polyphenols coating on zein nanoparticles to encapsulate β-carotene by anti-solvent precipitation method
Mei Wang, Yuying Fu, Guowen Chen, et al.
Food Hydrocolloids (2017) Vol. 77, pp. 577-587
Closed Access | Times Cited: 169
Interactions of vegetable proteins with other polymers: Structure-function relationships and applications in the food industry
Duanquan Lin, Wei Lü, Alan L. Kelly, et al.
Trends in Food Science & Technology (2017) Vol. 68, pp. 130-144
Open Access | Times Cited: 143
Delivery of synergistic polyphenol combinations using biopolymer-based systems: Advances in physicochemical properties, stability and bioavailability
Lan Zhang, David Julian McClements, Zhiliang Wei, et al.
Critical Reviews in Food Science and Nutrition (2019) Vol. 60, Iss. 12, pp. 2083-2097
Closed Access | Times Cited: 138
pH-, ion- and temperature-dependent emulsion gels: Fabricated by addition of whey protein to gliadin-nanoparticle coated lipid droplets
Yuqing Zhu, Xing Chen, David Julian McClements, et al.
Food Hydrocolloids (2017) Vol. 77, pp. 870-878
Closed Access | Times Cited: 117
Emulsion design for the delivery of β-carotene in complex food systems
Like Mao, Di Wang, Fuguo Liu, et al.
Critical Reviews in Food Science and Nutrition (2016) Vol. 58, Iss. 5, pp. 770-784
Closed Access | Times Cited: 108
Protein-polyphenol particles for delivering structural and health functionality
E. Allen Foegeding, Nathalie Plundrich, Margaret Schneider, et al.
Food Hydrocolloids (2017) Vol. 72, pp. 163-173
Open Access | Times Cited: 104
Structural characteristics and emulsifying properties of myofibrillar protein-dextran conjugates induced by ultrasound Maillard reaction
Zhiyu Li, Yimei Zheng, Qian Sun, et al.
Ultrasonics Sonochemistry (2021) Vol. 72, pp. 105458-105458
Open Access | Times Cited: 103
Biomolecule-based pickering food emulsions: Intrinsic components of food matrix, recent trends and prospects
Anuj Niroula, Tanesh D. Gamot, Chien Wei Ooi, et al.
Food Hydrocolloids (2020) Vol. 112, pp. 106303-106303
Closed Access | Times Cited: 101
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