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:
Synergistic effect of whey proteins and their derived microgels in the stabilization of O/W emulsions
Jéssica Thaís do Prado Silva, Annabel Janssen, Vânia Regina Nicoletti, et al.
Food Hydrocolloids (2022) Vol. 135, pp. 108229-108229
Closed Access | Times Cited: 5
Jéssica Thaís do Prado Silva, Annabel Janssen, Vânia Regina Nicoletti, et al.
Food Hydrocolloids (2022) Vol. 135, pp. 108229-108229
Closed Access | Times Cited: 5
Showing 5 citing articles:
Stability enhancement of pickering emulsions based on κ-carrageenan microgel: Synergistic effect of l-lysine and potassium ions at low ionic strength
Xuemin Wang, Chaofan Guo, Jing Liu, et al.
Food Hydrocolloids (2024) Vol. 154, pp. 110117-110117
Closed Access | Times Cited: 9
Xuemin Wang, Chaofan Guo, Jing Liu, et al.
Food Hydrocolloids (2024) Vol. 154, pp. 110117-110117
Closed Access | Times Cited: 9
Advances of protein-based emulsion gels as fat analogues: Systematic classification, formation mechanism, and food application
Shaoyi Cen, S. Li, Zong Meng
Food Research International (2024) Vol. 191, pp. 114703-114703
Closed Access | Times Cited: 6
Shaoyi Cen, S. Li, Zong Meng
Food Research International (2024) Vol. 191, pp. 114703-114703
Closed Access | Times Cited: 6
Proposing moderate unfolding of interfacial proteins to enhance the techno-functional features of complex microgel particles formed by whey protein-chitooligosaccharide conjugation
Hongmei Yu, Yuanrong Zheng, Kangshuai Lou, et al.
Food Hydrocolloids (2024) Vol. 156, pp. 110329-110329
Closed Access | Times Cited: 4
Hongmei Yu, Yuanrong Zheng, Kangshuai Lou, et al.
Food Hydrocolloids (2024) Vol. 156, pp. 110329-110329
Closed Access | Times Cited: 4
Assessment of Soy Protein Acid Hydrolysate—Xanthan Gum Mixtures on the Stability, Disperse and Rheological Properties of Oil-in-Water Emulsions
Dejan Ćirin, Nebojša Pavlović, Ivana Nikolić, et al.
Polymers (2023) Vol. 15, Iss. 9, pp. 2195-2195
Open Access | Times Cited: 5
Dejan Ćirin, Nebojša Pavlović, Ivana Nikolić, et al.
Polymers (2023) Vol. 15, Iss. 9, pp. 2195-2195
Open Access | Times Cited: 5
From theoretical aspects to practical food Pickering emulsions: Formation, stabilization, and complexities linked to the use of colloidal food particles
Karin Schroën, Xuefeng Shen, Fathinah Islami Hasyyati, et al.
Advances in Colloid and Interface Science (2024) Vol. 334, pp. 103321-103321
Open Access
Karin Schroën, Xuefeng Shen, Fathinah Islami Hasyyati, et al.
Advances in Colloid and Interface Science (2024) Vol. 334, pp. 103321-103321
Open Access
