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:
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
Lijia Li, Meng Zhang, Xumei Feng, et al.
Food Hydrocolloids (2022) Vol. 136, pp. 108257-108257
Closed Access | Times Cited: 38
Showing 1-25 of 38 citing articles:
Insight on the interaction between soybean protein isolate and ionic/non-ionic polysaccharides: Structural analysis, oil-water interface properties investigation and double emulsion formation
Lijia Li, Mengjie Geng, Xiangyun Tan, et al.
Food Hydrocolloids (2024) Vol. 150, pp. 109754-109754
Closed Access | Times Cited: 20
Lijia Li, Mengjie Geng, Xiangyun Tan, et al.
Food Hydrocolloids (2024) Vol. 150, pp. 109754-109754
Closed Access | Times Cited: 20
Revealing the interaction mechanism and emulsion properties of carboxymethyl cellulose on soy protein isolate at different pH
Xumei Feng, Xixi Wu, Tian Gao, et al.
Food Hydrocolloids (2024) Vol. 150, pp. 109739-109739
Closed Access | Times Cited: 16
Xumei Feng, Xixi Wu, Tian Gao, et al.
Food Hydrocolloids (2024) Vol. 150, pp. 109739-109739
Closed Access | Times Cited: 16
Assembly of soy protein-corn starch composite gels by thermal induction: Structure, and properties
Mingyu He, Meng Zhang, Tian Gao, et al.
Food Chemistry (2023) Vol. 434, pp. 137433-137433
Closed Access | Times Cited: 29
Mingyu He, Meng Zhang, Tian Gao, et al.
Food Chemistry (2023) Vol. 434, pp. 137433-137433
Closed Access | Times Cited: 29
Fabrication of water-in-oil-in-gel emulsion gel based on pH-shifting soybean lipophilic protein and carboxymethyl chitosan: Gel performance, physicochemical properties and digestive characteristics
Lijia Li, Yiting Gao, Tian Gao, et al.
Food Hydrocolloids (2023) Vol. 147, pp. 109385-109385
Closed Access | Times Cited: 26
Lijia Li, Yiting Gao, Tian Gao, et al.
Food Hydrocolloids (2023) Vol. 147, pp. 109385-109385
Closed Access | Times Cited: 26
Emulsion and its application in the food field: An update review
Yitong Wang, Chao Ai, Hui Wang, et al.
eFood (2023) Vol. 4, Iss. 4
Open Access | Times Cited: 20
Yitong Wang, Chao Ai, Hui Wang, et al.
eFood (2023) Vol. 4, Iss. 4
Open Access | Times Cited: 20
Mechanism for improving the in vitro digestive properties of coconut milk by modifying the structure and properties of coconut proteins with monosodium glutamate
Jiawu Wu, Yingjiao Tang, Ming Zhang, et al.
Food Research International (2024) Vol. 185, pp. 114288-114288
Closed Access | Times Cited: 6
Jiawu Wu, Yingjiao Tang, Ming Zhang, et al.
Food Research International (2024) Vol. 185, pp. 114288-114288
Closed Access | Times Cited: 6
Interpenetrating network based on soybean protein isolate and carboxymethyl chitosan: Investigation of intermolecular reaction mechanism, physicochemical stability and in vitro release properties of the hydrogel
Lijia Li, Yue Liu, Xixi Wu, et al.
Food Bioscience (2024) Vol. 60, pp. 104266-104266
Closed Access | Times Cited: 6
Lijia Li, Yue Liu, Xixi Wu, et al.
Food Bioscience (2024) Vol. 60, pp. 104266-104266
Closed Access | Times Cited: 6
Understanding of the mechanism of O/W % W/O/W emulsions stabilized by rice bran protein: Influence of concentration and localizations
Kexin Wang, Xiaoshuai Yu, Jinjie Huo, et al.
Journal of Cereal Science (2025), pp. 104103-104103
Closed Access
Kexin Wang, Xiaoshuai Yu, Jinjie Huo, et al.
Journal of Cereal Science (2025), pp. 104103-104103
Closed Access
Development of interpenetrating network gels based on co-gelation of heteroprotein aggregates and sugar beet pectin for physicochemical functional enhancement of W-O-W systems
Lijia Li, Xumei Feng, Mengjie Geng, et al.
Carbohydrate Polymers (2025), pp. 123274-123274
Closed Access
Lijia Li, Xumei Feng, Mengjie Geng, et al.
Carbohydrate Polymers (2025), pp. 123274-123274
Closed Access
Utilizing carboxymethyl cellulose to assist soy protein isolate in the formation of emulsion to deliver β-carotene: Exploring the correlation between interfacial behavior and emulsion stability
Xumei Feng, Xiangyun Tan, Lijia Li, et al.
International Journal of Biological Macromolecules (2025), pp. 140650-140650
Closed Access
Xumei Feng, Xiangyun Tan, Lijia Li, et al.
International Journal of Biological Macromolecules (2025), pp. 140650-140650
Closed Access
Physicochemical properties and microstructure of soybean protein isolate-vegetable oil complex gels induced by lactic acid bacteria: Effects of vegetable oil types and concentrations
Chunpeng Han, Xiaoyu Yang, Liang Li
Food Hydrocolloids (2023) Vol. 145, pp. 109109-109109
Closed Access | Times Cited: 17
Chunpeng Han, Xiaoyu Yang, Liang Li
Food Hydrocolloids (2023) Vol. 145, pp. 109109-109109
Closed Access | Times Cited: 17
Effect of safflower oil and magnetic field-modified soy 11S globulin on rheological and emulsifying properties of oil-in-water emulsions
Zhuangli Kang, Jing‐jie Xie, Zhongliang Hu, et al.
Food Hydrocolloids (2023) Vol. 142, pp. 108775-108775
Closed Access | Times Cited: 16
Zhuangli Kang, Jing‐jie Xie, Zhongliang Hu, et al.
Food Hydrocolloids (2023) Vol. 142, pp. 108775-108775
Closed Access | Times Cited: 16
Investigation of soybean lipophilic proteins as carriers for vitamin B12: Focus on interaction mechanism, physicochemical functionality, and digestion characteristics
Lijia Li, Tian Gao, Xixi Wu, et al.
Food Chemistry (2023) Vol. 424, pp. 136435-136435
Closed Access | Times Cited: 14
Lijia Li, Tian Gao, Xixi Wu, et al.
Food Chemistry (2023) Vol. 424, pp. 136435-136435
Closed Access | Times Cited: 14
Effect of combined enzyme and ultrasound treatment on the structure and gel properties of soy protein isolate: A comparative study of alkaline protease and pepsin
Xixi Wu, Tian Gao, Xu Zheng, et al.
Colloids and Surfaces A Physicochemical and Engineering Aspects (2024) Vol. 687, pp. 133533-133533
Closed Access | Times Cited: 5
Xixi Wu, Tian Gao, Xu Zheng, et al.
Colloids and Surfaces A Physicochemical and Engineering Aspects (2024) Vol. 687, pp. 133533-133533
Closed Access | Times Cited: 5
An Updated Comprehensive Overview of Different Food Applications of W1/O/W2 and O1/W/O2 Double Emulsions
Fatemeh Ghiasi, Hadi Hashemi Gahruie, Sara Esteghlal, et al.
Foods (2024) Vol. 13, Iss. 3, pp. 485-485
Open Access | Times Cited: 4
Fatemeh Ghiasi, Hadi Hashemi Gahruie, Sara Esteghlal, et al.
Foods (2024) Vol. 13, Iss. 3, pp. 485-485
Open Access | Times Cited: 4
Food Hydrocolloids: Structure, Properties, and Applications
Yanlei Gao, Ru Liu, Hongshan Liang
Foods (2024) Vol. 13, Iss. 7, pp. 1077-1077
Open Access | Times Cited: 4
Yanlei Gao, Ru Liu, Hongshan Liang
Foods (2024) Vol. 13, Iss. 7, pp. 1077-1077
Open Access | Times Cited: 4
Synergistic formulation approach for developing pea protein and guar gum enriched olive oil-in-water emulsion gels as solid fat substitutes: Formulation optimization, characterization, and molecular simulation
Deniz Damla Altan Kamer
International Journal of Biological Macromolecules (2023) Vol. 257, pp. 128718-128718
Closed Access | Times Cited: 9
Deniz Damla Altan Kamer
International Journal of Biological Macromolecules (2023) Vol. 257, pp. 128718-128718
Closed Access | Times Cited: 9
Fabrication of novel W/O/W emulsion gels using beeswax stabilized W/O: Preparation, characterization and co-delivery of phycocyanin and astaxanthin
Pengjing Zhang, Yuanda Sun, Yitong Hou, et al.
Food Bioscience (2023) Vol. 57, pp. 103536-103536
Closed Access | Times Cited: 8
Pengjing Zhang, Yuanda Sun, Yitong Hou, et al.
Food Bioscience (2023) Vol. 57, pp. 103536-103536
Closed Access | Times Cited: 8
Encapsulation of beetroot extract (Beta vulgaris L.) obtained by internal and external ionic gelation: a comparative study
Joana de Barros Alexandre, Tiago Linhares Cruz Tabosa Barroso, Luana Carvalho da Silva, et al.
Food Science and Technology (2024) Vol. 44
Open Access | Times Cited: 2
Joana de Barros Alexandre, Tiago Linhares Cruz Tabosa Barroso, Luana Carvalho da Silva, et al.
Food Science and Technology (2024) Vol. 44
Open Access | Times Cited: 2
Applications of physical and chemical treatments in plant‐based gels for food 3D printing
Zhihao Liu, Xinna Hu, Shuyu Lu, et al.
Journal of Food Science (2024) Vol. 89, Iss. 7, pp. 3917-3934
Open Access | Times Cited: 2
Zhihao Liu, Xinna Hu, Shuyu Lu, et al.
Journal of Food Science (2024) Vol. 89, Iss. 7, pp. 3917-3934
Open Access | Times Cited: 2
Protein oxidation affected the encapsulation properties of rice bran protein fibril-high internal phase pickering emulsions: Enhanced stability and bioaccessibility of β-carotene
Mengmeng Zhao, Xiaojuan Wu, Haitong Tan, et al.
Food Research International (2024) Vol. 192, pp. 114779-114779
Closed Access | Times Cited: 2
Mengmeng Zhao, Xiaojuan Wu, Haitong Tan, et al.
Food Research International (2024) Vol. 192, pp. 114779-114779
Closed Access | Times Cited: 2
Emulsion gels prepared from Longzhua mushroom polysaccharides with self-gelling properties as β-carotene carriers: Stability and in vitro digestibility of β-carotene
Lingxin Zhao, Jiapeng Li, K. Yin, et al.
International Journal of Biological Macromolecules (2024) Vol. 276, pp. 134110-134110
Closed Access | Times Cited: 2
Lingxin Zhao, Jiapeng Li, K. Yin, et al.
International Journal of Biological Macromolecules (2024) Vol. 276, pp. 134110-134110
Closed Access | Times Cited: 2
Hongye Tian, Zhong Zhang, Wenjun Li, et al.
Journal of the Science of Food and Agriculture (2024) Vol. 104, Iss. 14, pp. 9001-9013
Closed Access | Times Cited: 2
Insights into the soybean protein isolate hydrolysates: Performance characterization, emulsion construction and in vitro digestive behavior
Yiting Gao, Le Chen, Huiyue Chi, et al.
International Journal of Biological Macromolecules (2024) Vol. 279, pp. 135372-135372
Closed Access | Times Cited: 2
Yiting Gao, Le Chen, Huiyue Chi, et al.
International Journal of Biological Macromolecules (2024) Vol. 279, pp. 135372-135372
Closed Access | Times Cited: 2
The evaluation of mixed-layer emulsions stabilized by myofibrillar protein-chitosan complex for delivering astaxanthin: Fabrication, characterization, stability and in vitro digestibility
Mingyuan Huang, Yujuan Xu, Lina Xu, et al.
Food Chemistry (2023) Vol. 440, pp. 138204-138204
Closed Access | Times Cited: 7
Mingyuan Huang, Yujuan Xu, Lina Xu, et al.
Food Chemistry (2023) Vol. 440, pp. 138204-138204
Closed Access | Times Cited: 7
