Open Access Helper

OpenAlex Citation Counts

OpenAlex Citations Logo

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:

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: 79

Showing 1-25 of 79 citing articles:

High internal phase Pickering emulsion stabilized by zein-tannic acid-sodium alginate complexes: β-Carotene loading and 3D printing
Xin Liu, Fang Xie, Jiaojao Zhou, et al.
Food Hydrocolloids (2023) Vol. 142, pp. 108762-108762
Closed Access | Times Cited: 68
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
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
Development and characterization of novel ultra-stable high internal phase Pickering emulsions gel: Interface structure, stabilization mechanism, and applications
Lechuan Wang, Xiaoyi Cheng, Hanying Lan, et al.
Food Hydrocolloids (2024) Vol. 151, pp. 109817-109817
Closed Access | Times Cited: 22
Improving surimi gel quality by corn oligopeptide-chitosan stabilized high-internal phase Pickering emulsions
Yufeng Xue, Jiahui Song, Siyu Chen, et al.
Food Hydrocolloids (2025), pp. 111268-111268
Closed Access | Times Cited: 1
Chitosan-based Pickering emulsion: A comprehensive review on their stabilizers, bioavailability, applications and regulations
Weihao Meng, Hongnan Sun, Taihua Mu, et al.
Carbohydrate Polymers (2022) Vol. 304, pp. 120491-120491
Closed Access | Times Cited: 63
A propitious role of marine sourced polysaccharides: Drug delivery and biomedical applications
Ameya Sharma, Ishnoor Kaur, Divya Dheer, et al.
Carbohydrate Polymers (2022) Vol. 308, pp. 120448-120448
Closed Access | Times Cited: 38
Future prospects of high internal phase pickering emulsions stabilized by natural modified biopolymers as a potential fat substitute in meat products
Iftikhar Hussain Badar, Ziyi Wang, Haotian Liu, et al.
Trends in Food Science & Technology (2023) Vol. 140, pp. 104176-104176
Closed Access | Times Cited: 36
Effect of oil content and protein particles concentration on non-dairy whip topping based on Pickering emulsion system and their 3D printing properties
Chao Wu, Zhe Liu, Lanyi Zhi, et al.
Food Hydrocolloids (2023) Vol. 144, pp. 109012-109012
Closed Access | Times Cited: 31
Novel high internal phase oleogels-in-water pickering emulsions stabilized solely by whey protein isolate for 3D printing and fucoxanthin delivery
Wenbo Shang, Yuanda Sun, Jia Song, et al.
Food Hydrocolloids (2023) Vol. 140, pp. 108609-108609
Closed Access | Times Cited: 29
Modulating the properties of myofibrillar proteins-stabilized high internal phase emulsions using chitosan for enhanced 3D-printed foods
Feiyu Zhang, Peng Wang, Mingyuan Huang, et al.
Carbohydrate Polymers (2023) Vol. 324, pp. 121540-121540
Closed Access | Times Cited: 27
Pickering emulsions stabilized by egg white protein-alginate nanoparticles: Freeze-thaw stability after heating
Yiling Zhan, Siyu Qin, Yan Zeng, et al.
Food Hydrocolloids (2023) Vol. 150, pp. 109675-109675
Closed Access | Times Cited: 25
W/O/W emulsions stabilized with whey protein concentrate and pectin: Effects on storage, pasteurization, and gastrointestinal viability of Lacticaseibacillus rhamnosus
Zhiqiang Liang, Hong Wei Chu, Zhanqun Hou, et al.
International Journal of Biological Macromolecules (2023) Vol. 232, pp. 123477-123477
Closed Access | Times Cited: 22
Effects of co-assembly of gliadin and carboxymethyl cellulose on the high internal phase pickering emulsions: Rheology properties, 3D printing performance and oil-soluble nutrient delivery
Duo Zhang, Yongkang Yang, Rixin Li, et al.
Food Hydrocolloids (2024) Vol. 155, pp. 110162-110162
Closed Access | Times Cited: 13
Recent progress on Pickering emulsion stabilized essential oil added biopolymer-based film for food packaging applications: A review
Ghumika Pandita, Carolina Krebs de Souza, Marcel Jefferson Gonçalves, et al.
International Journal of Biological Macromolecules (2024) Vol. 269, pp. 132067-132067
Closed Access | Times Cited: 13
Future trends in the field of Pickering emulsions: stabilizers, spray-dried microencapsulation and rehydration for food applications
Weihao Meng, Hongnan Sun, Taihua Mu, et al.
Trends in Food Science & Technology (2024) Vol. 150, pp. 104610-104610
Closed Access | Times Cited: 13
3D printed curcumin-based composite film for monitoring fish freshness
Tiantian Tang, Min Zhang, Arun S. Mujumdar, et al.
Food Packaging and Shelf Life (2024) Vol. 43, pp. 101289-101289
Closed Access | Times Cited: 11
Stabilizing effect of silver carp myofibrillar protein modified by high intensity ultrasound on high internal phase emulsions: Protein denaturation, interfacial adsorption and reconfiguration
Zehan Hong, Yaqiu Kong, Ruotong Guo, et al.
International Journal of Biological Macromolecules (2024) Vol. 265, pp. 130896-130896
Closed Access | Times Cited: 10
Effects of Maillard Reaction Durations on the Physicochemical and Emulsifying Properties of Chickpea Protein Isolate
Shanshan Zhang, Y. Liu, Wenhui Wu
Foods (2025) Vol. 14, Iss. 1, pp. 117-117
Open Access | Times Cited: 1
Characteristics and potential application of myofibrillar protein from golden threadfin bream (Nemipterus virgatus) complexed with chitosan
Zhongyang Ren, Xianglan Huang, Linfan Shi, et al.
International Journal of Biological Macromolecules (2023) Vol. 240, pp. 124380-124380
Closed Access | Times Cited: 20
Comparison of the 3D printability of high internal phase Pickering emulsions stabilized by protein – Polysaccharide complexes and process optimization
Qing-Hao Li, Shiyu Li, Wei-Kang Yu, et al.
Journal of Food Engineering (2023) Vol. 353, pp. 111548-111548
Closed Access | Times Cited: 19
High internal phase emulsions stabilized by walnut protein amyloid-like aggregates and their application in food 3D printing
Changwei He, Yanfei Xu, Min Ling, et al.
Food Hydrocolloids (2023) Vol. 147, pp. 109444-109444
Closed Access | Times Cited: 19
High internal phase emulsion gels stabilized by phosphorylated perilla protein isolate for protecting hydrophobic nutrients: Adjusting emulsion performance by incorporating chitosan-protocatechuic acid conjugate
Qiaoli Zhao, Liuping Fan, Jinwei Li
International Journal of Biological Macromolecules (2023) Vol. 239, pp. 124101-124101
Closed Access | Times Cited: 18
Heat stability promoted Pickering emulsions stabilized by glidian/sodium caseinate nanoparticles and konjac glucomannan
Wei Xu, Yuli Ning, Shuping Wu, et al.
LWT (2023) Vol. 182, pp. 114847-114847
Open Access | Times Cited: 18
Effect of flaxseed-derived diglyceride-based high internal phase Pickering emulsion on the quality characteristics of reformulated beef burgers
Iftikhar Hussain Badar, Ziyi Wang, Yafei Zhou, et al.
Meat Science (2024) Vol. 212, pp. 109474-109474
Closed Access | Times Cited: 7
Page 1 - Next Page

Scroll to top