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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:

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

Showing 1-25 of 117 citing articles:

Pickering and high internal phase Pickering emulsions stabilized by protein-based particles: A review of synthesis, application and prospective
Aimin Shi, Xinyue Feng, Qiang Wang, et al.
Food Hydrocolloids (2020) Vol. 109, pp. 106117-106117
Closed Access | Times Cited: 282
Encapsulation of β-carotene in wheat gluten nanoparticle-xanthan gum-stabilized Pickering emulsions: Enhancement of carotenoid stability and bioaccessibility
Dongwen Fu, Sumeng Deng, David Julian McClements, et al.
Food Hydrocolloids (2018) Vol. 89, pp. 80-89
Closed Access | Times Cited: 228
Dairy and plant proteins as natural food emulsifiers
Woojeong Kim, Yong Wang, Cordelia Selomulya
Trends in Food Science & Technology (2020) Vol. 105, pp. 261-272
Open Access | Times Cited: 216
Protein- and polysaccharide-based particles used for Pickering emulsion stabilisation
Elisa Franco Ribeiro, Pere Morell, Vânia Regina Nicoletti, et al.
Food Hydrocolloids (2021) Vol. 119, pp. 106839-106839
Open Access | Times Cited: 212
Fabrication of OSA Starch/Chitosan Polysaccharide-Based High Internal Phase Emulsion via Altering Interfacial Behaviors
Chi Yan, David Julian McClements, Yuqing Zhu, et al.
Journal of Agricultural and Food Chemistry (2019) Vol. 67, Iss. 39, pp. 10937-10946
Closed Access | Times Cited: 190
Zein/gum Arabic nanoparticle-stabilized Pickering emulsion with thymol as an antibacterial delivery system
Juan Li, Xueer Xu, Zhengxing Chen, et al.
Carbohydrate Polymers (2018) Vol. 200, pp. 416-426
Closed Access | Times Cited: 166
One-step preparation of high internal phase emulsions using natural edible Pickering stabilizers: Gliadin nanoparticles/gum Arabic
Li Ma, Liqiang Zou, David Julian McClements, et al.
Food Hydrocolloids (2019) Vol. 100, pp. 105381-105381
Closed Access | Times Cited: 161
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
Emulsion stability and dilatational rheological properties of soy/whey protein isolate complexes at the oil-water interface: Influence of pH
Xiaoying Zhang, Baokun Qi, Fengying Xie, et al.
Food Hydrocolloids (2020) Vol. 113, pp. 106391-106391
Closed Access | Times Cited: 145
Hydrogel: Diversity of Structures and Applications in Food Science
Jinlong Li, Xin Jia, Lijun Yin
Food Reviews International (2021) Vol. 37, Iss. 3, pp. 313-372
Open Access | Times Cited: 134
Soy and whey protein isolate mixture/calcium chloride thermally induced emulsion gels: Rheological properties and digestive characteristics
Xiaoying Zhang, Shuang Zhang, Mingming Zhong, et al.
Food Chemistry (2022) Vol. 380, pp. 132212-132212
Closed Access | Times Cited: 94
Application of Emulsion Gels as Fat Substitutes in Meat Products
Yuqing Ren, Lu Huang, Yinxiao Zhang, et al.
Foods (2022) Vol. 11, Iss. 13, pp. 1950-1950
Open Access | Times Cited: 91
Functionality developments of Pickering emulsion in food packaging: Principles, applications, and future perspectives
Milad Tavassoli, Arezou Khezerlou, Sneh Punia Bangar, et al.
Trends in Food Science & Technology (2023) Vol. 132, pp. 171-187
Closed Access | Times Cited: 69
Advances in preparation and application of food-grade emulsion gels
Lanyi Zhi, Zhe Liu, Chao Wu, et al.
Food Chemistry (2023) Vol. 424, pp. 136399-136399
Closed Access | Times Cited: 56
The formation and characterization of antioxidant pickering emulsions: Effect of the interactions between gliadin and chitosan
Mengfan Li, Zhiyu He, Guoyan Li, et al.
Food Hydrocolloids (2018) Vol. 90, pp. 482-489
Closed Access | Times Cited: 144
Rheological, structural, and microstructural properties of ethanol induced cold-set whey protein emulsion gels: Effect of oil content
Zewen Xi, Wei Liu, David Julian McClements, et al.
Food Chemistry (2019) Vol. 291, pp. 22-29
Closed Access | Times Cited: 119
Phytoparticles for the stabilization of Pickering emulsions in the formulation of novel food colloidal dispersions
Seid Mahdi Jafari, Ali Sedaghat Doost, Maryam Nikbakht Nasrabadi, et al.
Trends in Food Science & Technology (2020) Vol. 98, pp. 117-128
Closed Access | Times Cited: 117
Soluble starch/whey protein isolate complex-stabilized high internal phase emulsion: Interaction and stability
Baozhong Guo, Xiuting Hu, Jianyong Wu, et al.
Food Hydrocolloids (2020) Vol. 111, pp. 106377-106377
Closed Access | Times Cited: 115
A review of the rheological properties of dilute and concentrated food emulsions
Yuqing Zhu, Hongxia Gao, Wei Liu, et al.
Journal of Texture Studies (2019) Vol. 51, Iss. 1, pp. 45-55
Open Access | Times Cited: 109
A stable high internal phase emulsion fabricated with OSA-modified starch: an improvement in β-carotene stability and bioaccessibility
Chi Yan, David Julian McClements, Liqiang Zou, et al.
Food & Function (2019) Vol. 10, Iss. 9, pp. 5446-5460
Closed Access | Times Cited: 103
Self-assembled proteins for food applications: A review
B. Tomadoni, Cristiane Capello, Germán Ayala Valencia, et al.
Trends in Food Science & Technology (2020) Vol. 101, pp. 1-16
Open Access | Times Cited: 103
Influence of ionic strength and thermal pretreatment on the freeze-thaw stability of Pickering emulsion gels
Yuqing Zhu, David Julian McClements, Wei Zhou, et al.
Food Chemistry (2019) Vol. 303, pp. 125401-125401
Closed Access | Times Cited: 97
Polysaccharide-based edible emulsion gel stabilized by regenerated cellulose
Yang Jiang, Lingli Liu, Bijia Wang, et al.
Food Hydrocolloids (2019) Vol. 91, pp. 232-237
Closed Access | Times Cited: 85
Enhancement of beta-carotene stability by encapsulation in high internal phase emulsions stabilized by modified starch and tannic acid
Yikun Liu, Chi Yan, Jun Chen, et al.
Food Hydrocolloids (2020) Vol. 109, pp. 106083-106083
Closed Access | Times Cited: 74
Characterization of surimi particles stabilized novel pickering emulsions: Effect of particles concentration, pH and NaCl levels
Cikun Liu, Lixin Fan, Yunyi Yang, et al.
Food Hydrocolloids (2021) Vol. 117, pp. 106731-106731
Closed Access | Times Cited: 73
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