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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 rheologically stable high internal phase emulsions by gelatin/chitooligosaccharide mixtures and food application
Hongxia Wang, Ludan Hu, Jie Du, et al.
Food Hydrocolloids (2021) Vol. 121, pp. 107050-107050
Closed Access | Times Cited: 125

Showing 1-25 of 125 citing articles:

High internal phase Pickering emulsion stabilized by sea bass protein microgel particles: Food 3D printing application
Lijuan Zhang, Ahmed A. Zaky, Chengfu Zhou, et al.
Food Hydrocolloids (2022) Vol. 131, pp. 107744-107744
Closed Access | Times Cited: 169
Development of soy protein isolate emulsion gels as extrusion-based 3D food printing inks: Effect of polysaccharides incorporation
Jie Yu, Xue-ying Wang, Dong Li, et al.
Food Hydrocolloids (2022) Vol. 131, pp. 107824-107824
Closed Access | Times Cited: 161
Rheology of edible food inks from 2D/3D/4D printing, and its role in future 5D/6D printing
Yang Cheng, Yu Fu, Liang Ma, et al.
Food Hydrocolloids (2022) Vol. 132, pp. 107855-107855
Closed Access | Times Cited: 124
Food-grade Pickering emulsions and high internal phase Pickering emulsions encapsulating cinnamaldehyde based on pea protein-pectin-EGCG complexes for extrusion 3D printing
Tingting Feng, Chunli Fan, Xuejiao Wang, et al.
Food Hydrocolloids (2021) Vol. 124, pp. 107265-107265
Closed Access | Times Cited: 121
Extrusion-based 3D printing of high internal phase emulsions stabilized by co-assembled β-cyclodextrin and chitosan
Xueqing Li, Liuping Fan, Jinwei Li
Food Hydrocolloids (2022) Vol. 134, pp. 108036-108036
Closed Access | Times Cited: 103
Tuning the rheological and tribological properties to simulate oral processing of novel high internal phase oleogel-in-water emulsions
Yanhui Zhang, Yichuan Wang, Ruoning Zhang, et al.
Food Hydrocolloids (2022) Vol. 131, pp. 107757-107757
Closed Access | Times Cited: 83
Sea bass protein-polyphenol complex stabilized high internal phase of algal oil Pickering emulsions to stabilize astaxanthin for 3D food printing
Lijuan Zhang, Chengfu Zhou, Shanghua Xing, et al.
Food Chemistry (2023) Vol. 417, pp. 135824-135824
Closed Access | Times Cited: 82
Mayonnaise-like high internal phase Pickering emulsions stabilized by co-assembled phosphorylated perilla protein isolate and chitosan for extrusion 3D printing application
Qiaoli Zhao, Liuping Fan, Yuanfa Liu, et al.
Food Hydrocolloids (2022) Vol. 135, pp. 108133-108133
Closed Access | Times Cited: 78
High internal phase emulsions stabilized by pea protein isolate modified by ultrasound and pH-shifting: Effect of chitosan self-assembled particles
Jingnan Zhang, Siqi Zhao, Qian Liu, et al.
Food Hydrocolloids (2023) Vol. 141, pp. 108715-108715
Closed Access | Times Cited: 43
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: 43
A review of high internal phase Pickering emulsions: Stabilization, rheology, and 3D printing application
Xiao He, Qingye Lu
Advances in Colloid and Interface Science (2024) Vol. 324, pp. 103086-103086
Open Access | Times Cited: 42
Enhanced printability of food-grade edible inks: Emulsions formulated with modified pea protein and sodium alginate
Cuicui Ma, Jun Yan, Wenhan Li, et al.
Food Hydrocolloids (2024) Vol. 152, pp. 109946-109946
Closed Access | Times Cited: 18
Oil-water interfacial behavior of soy protein nanoparticles in high internal phase Pickering emulsion
Jiayu Wen, Jiarui Zhao, Yan Zhang, et al.
Food Hydrocolloids (2024) Vol. 152, pp. 109927-109927
Closed Access | Times Cited: 15
High internal phase Pickering emulsion by Spanish mackerel proteins-procyanidins: Application for stabilizing astaxanthin and surimi
Chengfu Zhou, Lijuan Zhang, Ahmed A. Zaky, et al.
Food Hydrocolloids (2022) Vol. 133, pp. 107999-107999
Closed Access | Times Cited: 63
Preparation of Pickering emulsion gel stabilized by tea residue protein/xanthan gum particles and its application in 3D printing
Zinuo An, Zhenbin Liu, Haizhen Mo, et al.
Journal of Food Engineering (2022) Vol. 343, pp. 111378-111378
Closed Access | Times Cited: 62
Dual encapsulation of β-carotene by β-cyclodextrin and chitosan for 3D printing application
Hongxia Wang, Ludan Hu, Lin Peng, et al.
Food Chemistry (2022) Vol. 378, pp. 132088-132088
Closed Access | Times Cited: 60
High internal phase Pickering emulsions stabilized by a cod protein–chitosan nanocomplex for astaxanthin delivery
Lijuan Zhang, Chengfu Zhou, Xiaokang Na, et al.
Food & Function (2021) Vol. 12, Iss. 23, pp. 11872-11882
Closed Access | Times Cited: 55
Construction of 3D printable Pickering emulsion gels using complexes of fiber polysaccharide-protein extracted from Haematococcus pluvialis residues and gelatin for fat replacer
Mengwei Wang, Zihao Yin, Mingyong Zeng
Food Hydrocolloids (2022) Vol. 137, pp. 108350-108350
Closed Access | Times Cited: 52
Self-assembly of gelatin and phycocyanin for stabilizing thixotropic emulsions and its effect on 3D printing
Hongxia Wang, Zhiying Ouyang, Ludan Hu, et al.
Food Chemistry (2022) Vol. 397, pp. 133725-133725
Closed Access | Times Cited: 47
Regulation mechanism of nanocellulose with different morphologies on the properties of low-oil gelatin emulsions: Interfacial adsorption or network formation?
Xin Feng, Hongjie Dai, Yu Fu, et al.
Food Hydrocolloids (2022) Vol. 133, pp. 107960-107960
Closed Access | Times Cited: 46
Adjusting the interfacial property and emulsifying property of cellulose nanofibrils by ultrasonic treatment combined with gelatin addition
Xin Feng, Hongjie Dai, Yong Yu, et al.
Food Hydrocolloids (2022) Vol. 133, pp. 107905-107905
Closed Access | Times Cited: 42
Formation, physicochemical properties, and comparison of heat- and enzyme-induced whey protein-gelatin composite hydrogels
Jun Yan, Siqi Li, Guipan Chen, et al.
Food Hydrocolloids (2022) Vol. 137, pp. 108384-108384
Closed Access | Times Cited: 42
Research Progress of Food-Grade High Internal Phase Pickering Emulsions and Their Application in 3D Printing
Chao Wu, Zhe Liu, Lanyi Zhi, et al.
Nanomaterials (2022) Vol. 12, Iss. 17, pp. 2949-2949
Open Access | Times Cited: 39
High-temperature glycosylation of saccharides to modify molecular conformation of egg white protein and its effect on the stability of high internal phase emulsions
Fei Lu, Yujie Chi, Yuan Chi
Food Research International (2023) Vol. 176, pp. 113825-113825
Closed Access | Times Cited: 38
High internal phase emulsions of ω-3 fatty acids stabilized by fish scale gelatin particles: Application to lipid-enhanced surimi 3D printing
Yuhang Wang, Die Hu, Yue Wei, et al.
Food Hydrocolloids (2023) Vol. 146, pp. 109254-109254
Closed Access | Times Cited: 37
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