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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:

Influence of interfacial compositions on the microstructure, physiochemical stability, lipid digestion and β-carotene bioaccessibility of Pickering emulsions
Wei Yang, Zhen Tong, Lei Dai, et al.
Food Hydrocolloids (2020) Vol. 104, pp. 105738-105738
Closed Access | Times Cited: 119

Showing 1-25 of 119 citing articles:

Characteristics and application of fish oil-in-water pickering emulsions structured with tea water-insoluble proteins/κ-carrageenan complexes
Zhongyang Ren, Zhanming Li, Zhongzheng Chen, et al.
Food Hydrocolloids (2020) Vol. 114, pp. 106562-106562
Closed Access | Times Cited: 145
Co-encapsulation of curcumin and β-carotene in Pickering emulsions stabilized by complex nanoparticles: Effects of microfluidization and thermal treatment
Yang Wei, Chao Wang, Xin Liu, et al.
Food Hydrocolloids (2021) Vol. 122, pp. 107064-107064
Open Access | Times Cited: 112
Effects of the interaction between bacterial cellulose and soy protein isolate on the oil-water interface on the digestion of the Pickering emulsions
Xingzhong Zhang, Yuehan Wu, Yan Li, et al.
Food Hydrocolloids (2022) Vol. 126, pp. 107480-107480
Closed Access | Times Cited: 76
Nanocellulose-stabilized Pickering emulsions: Fabrication, stabilization, and food applications
Chuye Ji, Yixiang Wang
Advances in Colloid and Interface Science (2023) Vol. 318, pp. 102970-102970
Open Access | Times Cited: 63
Improvement of 3D printing performance of pea protein isolate Pickering emulsion gels by regulating electrostatic interaction between protein and polysaccharide
Yifan Wang, Congjin Bai, David Julian McClements, et al.
Food Hydrocolloids (2023) Vol. 145, pp. 109097-109097
Open Access | Times Cited: 45
Pickering emulsion gels stabilized by novel complex particles of high-pressure-induced WPI gel and chitosan: Fabrication, characterization and encapsulation
Peifeng Lv, Di Wang, Yulu Chen, et al.
Food Hydrocolloids (2020) Vol. 108, pp. 105992-105992
Closed Access | Times Cited: 122
Rice bran protein-based nanoemulsion carrier for improving stability and bioavailability of quercetin
Wenye Chen, Xingrong Ju, Rotimi E. Aluko, et al.
Food Hydrocolloids (2020) Vol. 108, pp. 106042-106042
Closed Access | Times Cited: 105
Emulsion gels with different proteins at the interface: Structures and delivery functionality
Yao Lu, Yanhui Zhang, Fang Yuan, et al.
Food Hydrocolloids (2021) Vol. 116, pp. 106637-106637
Closed Access | Times Cited: 100
Food hydrocolloids: Application as functional ingredients to control lipid digestion and bioavailability
David Julian McClements
Food Hydrocolloids (2020) Vol. 111, pp. 106404-106404
Open Access | Times Cited: 96
Enhancing bioaccessibility and bioavailability of carotenoids using emulsion-based delivery systems
Nuntarat Boonlao, Uracha Ruktanonchai, Anil Kumar Anal
Colloids and Surfaces B Biointerfaces (2021) Vol. 209, pp. 112211-112211
Closed Access | Times Cited: 78
Formation mechanism and environmental stability of whey protein isolate-zein core-shell complex nanoparticles using the pH-shifting method
Yang Wei, Xinyu Zhan, Lei Dai, et al.
LWT (2020) Vol. 139, pp. 110605-110605
Closed Access | Times Cited: 70
Prolamin‐based complexes: Structure design and food‐related applications
Jingru Song, Cuixia Sun, Khalid Gul, et al.
Comprehensive Reviews in Food Science and Food Safety (2021) Vol. 20, Iss. 2, pp. 1120-1149
Closed Access | Times Cited: 60
Stability, Interfacial Structure, and Gastrointestinal Digestion of β-Carotene-Loaded Pickering Emulsions Co-stabilized by Particles, a Biopolymer, and a Surfactant
Wei Yang, Dan Zhou, Alan R. Mackie, et al.
Journal of Agricultural and Food Chemistry (2021) Vol. 69, Iss. 5, pp. 1619-1636
Open Access | Times Cited: 59
The microstructure and physiochemical stability of Pickering emulsions stabilized by chitosan particles coating with sodium alginate: Influence of the ratio between chitosan and sodium alginate
Yang Tang, Chengcheng Gao, Yan Zhang, et al.
International Journal of Biological Macromolecules (2021) Vol. 183, pp. 1402-1409
Closed Access | Times Cited: 58
Emulsions co-stabilized by soy protein nanoparticles and tea saponin: Physical stability, rheological properties, oxidative stability, and lipid digestion
Shizhang Yan, Jingwen Xu, Guannan Liu, et al.
Food Chemistry (2022) Vol. 387, pp. 132891-132891
Closed Access | Times Cited: 54
Investigation of the formation mechanism and β-carotene encapsulation stability of emulsion gels based on egg yolk granules and sodium alginate
Hong Zhang, Simin Tan, Hongmei Gan, et al.
Food Chemistry (2022) Vol. 400, pp. 134032-134032
Closed Access | Times Cited: 49
Impact of pea protein-inulin conjugates prepared via the Maillard reaction using a combination of ultrasound and pH-shift treatments on physical and oxidative stability of algae oil emulsions
Wen Jiang, Yifan Zhang, David Julian McClements, et al.
Food Research International (2022) Vol. 156, pp. 111161-111161
Closed Access | Times Cited: 47
50/50 oil/water emulsion stabilized by pea protein isolate microgel particles/xanthan gum complexes and co-emulsifiers
Sisheng Li, Bo Jiao, Shah Faisal, et al.
Food Hydrocolloids (2022) Vol. 134, pp. 108078-108078
Closed Access | Times Cited: 41
Effect of interfacial composition on the physical stability and co-oxidation of proteins and lipids in a soy protein isolate-(−)-epigallocatechin gallate conjugate emulsion
Shizhang Yan, Jingwen Xu, Shuang Zhang, et al.
Food Hydrocolloids (2022) Vol. 130, pp. 107720-107720
Closed Access | Times Cited: 40
W/O emulsions featuring ethylcellulose structuring in the water phase, interface and oil phase for multiple delivery
Ruoning Zhang, JingjingYu, Nan Liu, et al.
Carbohydrate Polymers (2022) Vol. 283, pp. 119158-119158
Closed Access | Times Cited: 39
Peptide/protein hydrolysate and their derivatives: Their role as emulsifying agents for enhancement of physical and oxidative stability of emulsions
Duanquan Lin, Sun Le-chang, Yu‐Lei Chen, et al.
Trends in Food Science & Technology (2022) Vol. 129, pp. 11-24
Closed Access | Times Cited: 38
Formation, stability and the application of Pickering emulsions stabilized with OSA starch/chitosan complexes
Tian Xu, Chengchen Jiang, Zehao Huang, et al.
Carbohydrate Polymers (2022) Vol. 299, pp. 120149-120149
Closed Access | Times Cited: 38
Fabrication of bilayer emulsion by ultrasonic emulsification: Effects of chitosan on the interfacial stability of emulsion
Tengyu Wang, Shirang Wang, Lijuan Zhang, et al.
Ultrasonics Sonochemistry (2023) Vol. 93, pp. 106296-106296
Open Access | Times Cited: 35
High-temperature glycosylation modifies the molecular structure of ovalbumin to improve the freeze-thaw stability of its high internal phase emulsion
Fei Lu, Yanqiu Ma, Jingnan Zang, et al.
International Journal of Biological Macromolecules (2023) Vol. 233, pp. 123560-123560
Closed Access | Times Cited: 34
Ultrasonic and homogenization: An overview of the preparation of an edible protein–polysaccharide complex emulsion
Abdul Qayum, Arif Rashid, Qiufang Liang, et al.
Comprehensive Reviews in Food Science and Food Safety (2023) Vol. 22, Iss. 6, pp. 4242-4281
Open Access | Times Cited: 34
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