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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:

Fabrication and characterization of oil-in-water emulsions stabilized by whey protein isolate/phloridzin/sodium alginate ternary complex
Jiaqi Li, Sheng Geng, Shiyu Zhen, et al.
Food Hydrocolloids (2022) Vol. 129, pp. 107625-107625
Closed Access | Times Cited: 61

Showing 1-25 of 61 citing articles:

Development and characterization of food-grade bigel system for 3D printing applications: Role of oleogel/hydrogel ratios and emulsifiers
Dengke Xie, Hong Hu, Qingrong Huang, et al.
Food Hydrocolloids (2023) Vol. 139, pp. 108565-108565
Closed Access | Times Cited: 37
Dandelion polysaccharides improve the emulsifying properties and antioxidant capacities of emulsions stabilized by whey protein isolate
Yujun Han, Lianyu Li, Fangming Wei, et al.
Food Chemistry X (2024) Vol. 21, pp. 101218-101218
Open Access | Times Cited: 18
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: 18
Interfacial behavior of cyclodextrins at the oil-water interface of Pickering emulsion
Caiyun Cheng, Chao Yuan, Bo Cui, et al.
Food Hydrocolloids (2022) Vol. 134, pp. 108104-108104
Closed Access | Times Cited: 58
Development of food-grade oleogel via the aerogel-templated method: Oxidation stability, astaxanthin delivery and emulsifying application
Wanjun Zhao, Zihao Wei, Changhu Xue, et al.
Food Hydrocolloids (2022) Vol. 134, pp. 108058-108058
Closed Access | Times Cited: 53
Pickering emulsions stabilized by zein-proanthocyanidins-pectin ternary composites (ZPAAPs): Construction and delivery studies
Wenjing Li, Dongjie Huang, Weixuan Song, et al.
Food Chemistry (2022) Vol. 404, pp. 134642-134642
Closed Access | Times Cited: 49
Pickering emulsions stabilized by zein–gallic acid composite nanoparticles: Impact of covalent or non-covalent interactions on storage stability, lipid oxidation and digestibility
Yanan Xu, Zihao Wei, Changhu Xue
Food Chemistry (2022) Vol. 408, pp. 135254-135254
Closed Access | Times Cited: 44
Internal/external aqueous-phase gelation treatment of soybean lipophilic protein W/O/W emulsions: Improvement in microstructure, interfacial properties, physicochemical stability, and digestion characteristics
Lijia Li, Meng Zhang, Xumei Feng, et al.
Food Hydrocolloids (2022) Vol. 136, pp. 108257-108257
Closed Access | Times Cited: 38
Effect of konjac glucomannan with different degrees of deacetylation on the gel behavior of transglutaminase induced soybean protein isolate emulsion gels
Yuntao Wang, Hui Zhang, Qing Liang, et al.
Food Hydrocolloids (2023) Vol. 148, pp. 109493-109493
Closed Access | Times Cited: 21
Preparation and characterization of whey protein isolate-dextran-proanthocyanidins ternary complexes: Formation mechanism, physicochemical stability
Hongjuan Li, Juan Zhang, Yifei Wu, et al.
Food Hydrocolloids (2024) Vol. 151, pp. 109773-109773
Closed Access | Times Cited: 8
Effect of chitooligosaccharides in inhibiting textural deterioration of chicken myofibril protein gel induced by high temperature
Yuntao Wang, Jing Chen, Rui Li, et al.
Food Hydrocolloids (2024) Vol. 153, pp. 110031-110031
Closed Access | Times Cited: 6
Fabrication of high internal phase emulsions (HIPEs) using pea protein isolate-hyaluronic acid-tannic acid complexes: Application of curcumin-loaded HIPEs as edible inks for 3D food printing
Z. Li, Liwen Zhang, Yuehan Shan, et al.
Food Chemistry (2024) Vol. 460, pp. 140402-140402
Closed Access | Times Cited: 6
Polyphenol-Protein Particles: A Nutraceutical Breakthrough in Nutrition and Food Science
Sidra Tul-Muntaha, Allah Rakha, Hina Rasheed, et al.
Journal of Agriculture and Food Research (2025), pp. 101641-101641
Open Access
Preparation and characterization of chickpea protein isolate-grape seed proanthocyanidin-konjac gum ternary complex: Focusing on structure, gel properties, stability and functional properties
Fang Ma, Qian Zhang, Yang Li, et al.
International Journal of Biological Macromolecules (2025), pp. 140239-140239
Closed Access
Gelatin-EGCG-high methoxyl pectin ternary complex stabilized W1/O/W2 double emulsions loaded with vitamin C: Formation, structure, stability, in vitro gastrointestinal digestion
Huang Xiang, Rui Tu, Hongbo Song, et al.
International Journal of Biological Macromolecules (2022) Vol. 216, pp. 891-905
Closed Access | Times Cited: 27
Effects of different pH conditions on interfacial composition and protein-lipid co-oxidation of whey protein isolate-stabilised O/W emulsions
Jiaxin Chen, Xin Li, Chuanai Cao, et al.
Food Hydrocolloids (2022) Vol. 131, pp. 107752-107752
Closed Access | Times Cited: 26
Constitution and reconstitution of microcapsules with high diacylglycerol oil loading capacity based on whey protein isolate / octenyl succinic anhydride starch/ inulin matrix
Lingxi Guo, Liuping Fan, Yulin Zhou, et al.
International Journal of Biological Macromolecules (2023) Vol. 242, pp. 124667-124667
Closed Access | Times Cited: 17
Research progress on the interaction of the polyphenol–protein–polysaccharide ternary systems
Hongkun Xue, Junyao Feng, Yingqi Tang, et al.
Chemical and Biological Technologies in Agriculture (2024) Vol. 11, Iss. 1
Open Access | Times Cited: 4
Soy protein–phlorizin conjugate prepared by tyrosinase catalysis: Identification of covalent binding sites and alterations in protein structure and functionality
Yijia Jia, Xinyue Yan, Xiaotian Li, et al.
Food Chemistry (2022) Vol. 404, pp. 134610-134610
Closed Access | Times Cited: 24
Enhancing the interfacial stability of O/W emulsion by adjusting interactions of chitosan and rice protein hydrolysate
Hexiang Xie, Kefan Ouyang, Wenyi Shi, et al.
Food Hydrocolloids (2022) Vol. 137, pp. 108406-108406
Closed Access | Times Cited: 23
Key role of three-dimensional reticular interface membranes in the formation of single polysaccharide–stabilized high internal phase emulsions
Yilin Jie, Fusheng Chen
Food Hydrocolloids (2023) Vol. 144, pp. 109021-109021
Closed Access | Times Cited: 12
Intermolecular interactions and gel properties of composite agglomerative networks based on oppositely charged polymers: Effects of pH and ionic strength
Xinyue Yan, Yijia Jia, Hui Man, et al.
Food Hydrocolloids (2023) Vol. 139, pp. 108557-108557
Closed Access | Times Cited: 11
Study on the binding interaction and stability of whey protein concentrate-80 with folic acid
Xiaodong Wang, Zengbo Wang, Hongwei Tang, et al.
Colloids and Surfaces A Physicochemical and Engineering Aspects (2024) Vol. 696, pp. 134322-134322
Closed Access | Times Cited: 3
Effect of citric acid esterification on the structure and physicochemical properties of tigernut starch
Xiaofan Lv, Changsheng Guo, Yuxiang Ma, et al.
International Journal of Biological Macromolecules (2022) Vol. 222, pp. 2833-2842
Closed Access | Times Cited: 18
An investigation on pickering nano-emulsions stabilized by dihydromyricetin/high-amylose corn starch composite particles: Preparation conditions and carrier properties
Sheng Geng, Yuan Yuan, Xinying Jiang, et al.
Current Research in Food Science (2023) Vol. 6, pp. 100458-100458
Open Access | Times Cited: 10
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