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:
Particle stabilized water in water emulsions
Taco Nicolaï, Brent S. Murray
Food Hydrocolloids (2016) Vol. 68, pp. 157-163
Open Access | Times Cited: 125
Taco Nicolaï, Brent S. Murray
Food Hydrocolloids (2016) Vol. 68, pp. 157-163
Open Access | Times Cited: 125
Showing 1-25 of 125 citing articles:
Pickering emulsions: Preparation processes, key parameters governing their properties and potential for pharmaceutical applications
Claire Albert, Mohamed Beladjine, Nicolas Tsapis, et al.
Journal of Controlled Release (2019) Vol. 309, pp. 302-332
Open Access | Times Cited: 359
Claire Albert, Mohamed Beladjine, Nicolas Tsapis, et al.
Journal of Controlled Release (2019) Vol. 309, pp. 302-332
Open Access | Times Cited: 359
Food-grade Pickering emulsions for encapsulation and delivery of bioactives
William Wachira Mwangi, Hui Peng Lim, Liang Ee Low, et al.
Trends in Food Science & Technology (2020) Vol. 100, pp. 320-332
Closed Access | Times Cited: 244
William Wachira Mwangi, Hui Peng Lim, Liang Ee Low, et al.
Trends in Food Science & Technology (2020) Vol. 100, pp. 320-332
Closed Access | Times Cited: 244
Water-in-water (W/W) emulsions
Jordi Esquena
Current Opinion in Colloid & Interface Science (2016) Vol. 25, pp. 109-119
Closed Access | Times Cited: 220
Jordi Esquena
Current Opinion in Colloid & Interface Science (2016) Vol. 25, pp. 109-119
Closed Access | Times Cited: 220
Gelation of food protein-protein mixtures
Taco Nicolaï
Advances in Colloid and Interface Science (2019) Vol. 270, pp. 147-164
Closed Access | Times Cited: 177
Taco Nicolaï
Advances in Colloid and Interface Science (2019) Vol. 270, pp. 147-164
Closed Access | Times Cited: 177
Pickering emulsions for food and drinks
Brent S. Murray
Current Opinion in Food Science (2019) Vol. 27, pp. 57-63
Open Access | Times Cited: 150
Brent S. Murray
Current Opinion in Food Science (2019) Vol. 27, pp. 57-63
Open Access | Times Cited: 150
Encapsulation of multiple probiotics, synbiotics, or nutrabiotics for improved health effects: A review
Qingzhuo Gu, Yan Yin, Xiaojia Yan, et al.
Advances in Colloid and Interface Science (2022) Vol. 309, pp. 102781-102781
Closed Access | Times Cited: 74
Qingzhuo Gu, Yan Yin, Xiaojia Yan, et al.
Advances in Colloid and Interface Science (2022) Vol. 309, pp. 102781-102781
Closed Access | Times Cited: 74
Nano- and microparticle-stabilized Pickering emulsions designed for topical therapeutics and cosmetic applications
Sofia Peito, Diana Peixoto, Inês Ferreira-Faria, et al.
International Journal of Pharmaceutics (2022) Vol. 615, pp. 121455-121455
Open Access | Times Cited: 71
Sofia Peito, Diana Peixoto, Inês Ferreira-Faria, et al.
International Journal of Pharmaceutics (2022) Vol. 615, pp. 121455-121455
Open Access | Times Cited: 71
Dynamic Synthetic Cells Based on Liquid–Liquid Phase Separation
Nicolas Martin
ChemBioChem (2019) Vol. 20, Iss. 20, pp. 2553-2568
Open Access | Times Cited: 126
Nicolas Martin
ChemBioChem (2019) Vol. 20, Iss. 20, pp. 2553-2568
Open Access | Times Cited: 126
Controlling the Size of Two-Dimensional Polymer Platelets for Water-in-Water Emulsifiers
Maria Inam, Joseph R. Jones, Maria M. Pérez‐Madrigal, et al.
ACS Central Science (2017) Vol. 4, Iss. 1, pp. 63-70
Open Access | Times Cited: 119
Maria Inam, Joseph R. Jones, Maria M. Pérez‐Madrigal, et al.
ACS Central Science (2017) Vol. 4, Iss. 1, pp. 63-70
Open Access | Times Cited: 119
Production and characterization of chitin nanocrystals from prawn shell and their application for stabilization of Pickering emulsions
Mohammad Reza Barkhordari, Milad Fathi
Food Hydrocolloids (2018) Vol. 82, pp. 338-345
Closed Access | Times Cited: 113
Mohammad Reza Barkhordari, Milad Fathi
Food Hydrocolloids (2018) Vol. 82, pp. 338-345
Closed Access | Times Cited: 113
Aqueous Lubrication, Structure and Rheological Properties of Whey Protein Microgel Particles
Anwesha Sarkar, Farah Kanti, Alessandro Gulotta, et al.
Langmuir (2017) Vol. 33, Iss. 51, pp. 14699-14708
Open Access | Times Cited: 112
Anwesha Sarkar, Farah Kanti, Alessandro Gulotta, et al.
Langmuir (2017) Vol. 33, Iss. 51, pp. 14699-14708
Open Access | Times Cited: 112
Particle-based stabilization of water-in-water emulsions containing mixed biopolymers
Eric Dickinson
Trends in Food Science & Technology (2018) Vol. 83, pp. 31-40
Closed Access | Times Cited: 87
Eric Dickinson
Trends in Food Science & Technology (2018) Vol. 83, pp. 31-40
Closed Access | Times Cited: 87
Advances in food emulsions and foams: reflections on research in the neo-Pickering era
Eric Dickinson
Current Opinion in Food Science (2020) Vol. 33, pp. 52-60
Closed Access | Times Cited: 82
Eric Dickinson
Current Opinion in Food Science (2020) Vol. 33, pp. 52-60
Closed Access | Times Cited: 82
Whey proteins: Musings on denaturation, aggregate formation and gelation
Janine Wagner, Costas G. Βiliaderis, Thomas Moschakis
Critical Reviews in Food Science and Nutrition (2020) Vol. 60, Iss. 22, pp. 3793-3806
Closed Access | Times Cited: 72
Janine Wagner, Costas G. Βiliaderis, Thomas Moschakis
Critical Reviews in Food Science and Nutrition (2020) Vol. 60, Iss. 22, pp. 3793-3806
Closed Access | Times Cited: 72
Building micro-capsules using water-in-water emulsion droplets as templates
Adeline Perro, Noëmie Coudon, Jean‐Paul Chapel, et al.
Journal of Colloid and Interface Science (2022) Vol. 613, pp. 681-696
Open Access | Times Cited: 54
Adeline Perro, Noëmie Coudon, Jean‐Paul Chapel, et al.
Journal of Colloid and Interface Science (2022) Vol. 613, pp. 681-696
Open Access | Times Cited: 54
Nanochitin: An update review on advances in preparation methods and food applications
Soibam Ngasotter, Lokesh Sampath, K.A. Martin Xavier
Carbohydrate Polymers (2022) Vol. 291, pp. 119627-119627
Closed Access | Times Cited: 54
Soibam Ngasotter, Lokesh Sampath, K.A. Martin Xavier
Carbohydrate Polymers (2022) Vol. 291, pp. 119627-119627
Closed Access | Times Cited: 54
Hydrophilic polymers: Current trends and visions for the future
Niamh Bayliss, Bernhard V. K. J. Schmidt
Progress in Polymer Science (2023) Vol. 147, pp. 101753-101753
Open Access | Times Cited: 35
Niamh Bayliss, Bernhard V. K. J. Schmidt
Progress in Polymer Science (2023) Vol. 147, pp. 101753-101753
Open Access | Times Cited: 35
Edible particle-stabilized water-in-water emulsions: Stabilization mechanisms, particle types, interfacial design, and practical applications
Shizhang Yan, Joe M. Regenstein, Shuang Zhang, et al.
Food Hydrocolloids (2023) Vol. 140, pp. 108665-108665
Closed Access | Times Cited: 26
Shizhang Yan, Joe M. Regenstein, Shuang Zhang, et al.
Food Hydrocolloids (2023) Vol. 140, pp. 108665-108665
Closed Access | Times Cited: 26
On the encapsulation and viability of probiotic bacteria in edible carboxymethyl cellulose-gelatin water-in-water emulsions
Poonam Singh, Bruno Medronho, Maria G. Miguel, et al.
Food Hydrocolloids (2017) Vol. 75, pp. 41-50
Open Access | Times Cited: 83
Poonam Singh, Bruno Medronho, Maria G. Miguel, et al.
Food Hydrocolloids (2017) Vol. 75, pp. 41-50
Open Access | Times Cited: 83
Colloidal particles at fluid interfaces: behaviour of isolated particles
Nicholas Ballard, Adam D. Law, Stefan A. F. Bon
Soft Matter (2018) Vol. 15, Iss. 6, pp. 1186-1199
Closed Access | Times Cited: 79
Nicholas Ballard, Adam D. Law, Stefan A. F. Bon
Soft Matter (2018) Vol. 15, Iss. 6, pp. 1186-1199
Closed Access | Times Cited: 79
Preparation of Swellable Hydrogel‐Containing Colloidosomes from Aqueous Two‐Phase Pickering Emulsion Droplets
Jean‐Paul Douliez, Nicolas Martin, Thomas Beneyton, et al.
Angewandte Chemie International Edition (2018) Vol. 57, Iss. 26, pp. 7780-7784
Open Access | Times Cited: 62
Jean‐Paul Douliez, Nicolas Martin, Thomas Beneyton, et al.
Angewandte Chemie International Edition (2018) Vol. 57, Iss. 26, pp. 7780-7784
Open Access | Times Cited: 62
Long-Term Stability of n-Alkane-in-Water Pickering Nanoemulsions: Effect of Aqueous Solubility of Droplet Phase on Ostwald Ripening
Kate L. Thompson, Matthew J. Derry, Fiona L. Hatton, et al.
Langmuir (2018) Vol. 34, Iss. 31, pp. 9289-9297
Open Access | Times Cited: 62
Kate L. Thompson, Matthew J. Derry, Fiona L. Hatton, et al.
Langmuir (2018) Vol. 34, Iss. 31, pp. 9289-9297
Open Access | Times Cited: 62
Water-In-Water Emulsion Gels Stabilized by Cellulose Nanocrystals
Emna Ben Ayed, Rémy Cochereau, Cyrille Dechancé, et al.
Langmuir (2018) Vol. 34, Iss. 23, pp. 6887-6893
Closed Access | Times Cited: 59
Emna Ben Ayed, Rémy Cochereau, Cyrille Dechancé, et al.
Langmuir (2018) Vol. 34, Iss. 23, pp. 6887-6893
Closed Access | Times Cited: 59
Microgels at fluid-fluid interfaces for food and drinks
Brent S. Murray
Advances in Colloid and Interface Science (2019) Vol. 271, pp. 101990-101990
Open Access | Times Cited: 55
Brent S. Murray
Advances in Colloid and Interface Science (2019) Vol. 271, pp. 101990-101990
Open Access | Times Cited: 55
Fabrication and Characterization of a Microemulsion Stabilized by Integrated Phosvitin and Gallic Acid
Bin Jiang, Xiaojing Wang, Linlin Wang, et al.
Journal of Agricultural and Food Chemistry (2020) Vol. 68, Iss. 19, pp. 5437-5447
Closed Access | Times Cited: 50
Bin Jiang, Xiaojing Wang, Linlin Wang, et al.
Journal of Agricultural and Food Chemistry (2020) Vol. 68, Iss. 19, pp. 5437-5447
Closed Access | Times Cited: 50
