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:
Improvement of emulsifying properties of potato starch via complexation with nanoliposomes for stabilizing Pickering emulsion
Tao Xu, Min‐Hsiung Pan, Yi‐Shiou Chiou, et al.
Food Hydrocolloids (2022) Vol. 136, pp. 108271-108271
Closed Access | Times Cited: 23
Tao Xu, Min‐Hsiung Pan, Yi‐Shiou Chiou, et al.
Food Hydrocolloids (2022) Vol. 136, pp. 108271-108271
Closed Access | Times Cited: 23
Showing 23 citing articles:
Evolution and critical roles of particle properties in Pickering emulsion: A review
Liangshan Ming, Hailian Wu, Ao Liu, et al.
Journal of Molecular Liquids (2023) Vol. 388, pp. 122775-122775
Open Access | Times Cited: 80
Liangshan Ming, Hailian Wu, Ao Liu, et al.
Journal of Molecular Liquids (2023) Vol. 388, pp. 122775-122775
Open Access | Times Cited: 80
Modulating hydrophilic properties of β-cyclodextrin/carboxymethyl cellulose colloid particles to stabilize Pickering emulsions for food 3D printing
Ziang Guo, Zhihua Li, Shaoyi Cen, et al.
Carbohydrate Polymers (2023) Vol. 313, pp. 120764-120764
Closed Access | Times Cited: 24
Ziang Guo, Zhihua Li, Shaoyi Cen, et al.
Carbohydrate Polymers (2023) Vol. 313, pp. 120764-120764
Closed Access | Times Cited: 24
Microstructure and emulsifying properties of rice starch-fatty acid complexes prepared by ultra-high pressure treatment
Yue Wang, Qing Yan, Zhi Li, et al.
Food Hydrocolloids (2024) Vol. 158, pp. 110486-110486
Closed Access | Times Cited: 10
Yue Wang, Qing Yan, Zhi Li, et al.
Food Hydrocolloids (2024) Vol. 158, pp. 110486-110486
Closed Access | Times Cited: 10
Effects of different oil fractions and tannic acid concentrations on konjac glucomannan-stabilized emulsions
Min Long, Yuanyuan Ren, Zhenshun Li, et al.
International Journal of Biological Macromolecules (2024) Vol. 265, pp. 130723-130723
Closed Access | Times Cited: 7
Min Long, Yuanyuan Ren, Zhenshun Li, et al.
International Journal of Biological Macromolecules (2024) Vol. 265, pp. 130723-130723
Closed Access | Times Cited: 7
Bovine serum albumin-liposome stabilized high oil-phase emulsion: Effect of liposome ratio on interface properties and stability
Yang Chen, Xiangzhou Yi, Zhisheng Pei, et al.
International Journal of Biological Macromolecules (2024) Vol. 266, pp. 131040-131040
Closed Access | Times Cited: 4
Yang Chen, Xiangzhou Yi, Zhisheng Pei, et al.
International Journal of Biological Macromolecules (2024) Vol. 266, pp. 131040-131040
Closed Access | Times Cited: 4
Physical Properties of Cellulose Derivative-Based Edible Films Elaborated with Liposomes Encapsulating Grape Seed Tannins
Constanza Vidal, Johana López-Polo, Fernando Osorio
Antioxidants (2024) Vol. 13, Iss. 8, pp. 989-989
Open Access | Times Cited: 4
Constanza Vidal, Johana López-Polo, Fernando Osorio
Antioxidants (2024) Vol. 13, Iss. 8, pp. 989-989
Open Access | Times Cited: 4
Effect of starch categories and mass ratio of TA/starch on the emulsifying performance and stability of emulsions stabilized by tannic acid-starch complexes
Ziqing Hu, Xianling Wei, Xiaoyan Liu, et al.
International Journal of Biological Macromolecules (2024) Vol. 280, pp. 136345-136345
Closed Access | Times Cited: 4
Ziqing Hu, Xianling Wei, Xiaoyan Liu, et al.
International Journal of Biological Macromolecules (2024) Vol. 280, pp. 136345-136345
Closed Access | Times Cited: 4
Effects of different mechanical processing methods on physicochemical properties of potato starch-plant protein-carrageenan composite gels
Evgenia N. Nikolaou, Evangelia Karvela, Eftychios Apostolidis, et al.
Journal of Food Measurement & Characterization (2025)
Open Access
Evgenia N. Nikolaou, Evangelia Karvela, Eftychios Apostolidis, et al.
Journal of Food Measurement & Characterization (2025)
Open Access
Formation mechanism of anisotropic zein-modified starch nanoparticles
Jie Yang, Chenxi Zhang, Ming Xian, et al.
Food Chemistry (2025), pp. 144177-144177
Closed Access
Jie Yang, Chenxi Zhang, Ming Xian, et al.
Food Chemistry (2025), pp. 144177-144177
Closed Access
Synergistic Amylase and Debranching Enzyme Catalysis to Improve the Stability of Oat Milk
Xinyan Zhan, Jinye Zhang, Jiali Xing, et al.
Foods (2025) Vol. 14, Iss. 7, pp. 1271-1271
Open Access
Xinyan Zhan, Jinye Zhang, Jiali Xing, et al.
Foods (2025) Vol. 14, Iss. 7, pp. 1271-1271
Open Access
Comparative study on the in vitro digestion of different lipids in starch-based Pickering emulsions
Xiaoyan Song, Yuge Zhai, Xin Di, et al.
International Journal of Biological Macromolecules (2023) Vol. 253, pp. 127340-127340
Closed Access | Times Cited: 10
Xiaoyan Song, Yuge Zhai, Xin Di, et al.
International Journal of Biological Macromolecules (2023) Vol. 253, pp. 127340-127340
Closed Access | Times Cited: 10
Enhanced stability of Pickering emulsions through co-stabilization with nanoliposomes and thermally denatured ovalbumin
Jinhui Gu, Min‐Hsiung Pan, Yi‐Shiou Chiou, et al.
International Journal of Biological Macromolecules (2024) Vol. 278, pp. 134561-134561
Closed Access | Times Cited: 3
Jinhui Gu, Min‐Hsiung Pan, Yi‐Shiou Chiou, et al.
International Journal of Biological Macromolecules (2024) Vol. 278, pp. 134561-134561
Closed Access | Times Cited: 3
Addition of Canna edulis starch and starch nanoparticles to stabilized Pickering emulsions: In vitro digestion and fecal fermentation
Nan Wang, Chi Zhang, Houxier Li, et al.
International Journal of Biological Macromolecules (2023) Vol. 258, pp. 128993-128993
Closed Access | Times Cited: 8
Nan Wang, Chi Zhang, Houxier Li, et al.
International Journal of Biological Macromolecules (2023) Vol. 258, pp. 128993-128993
Closed Access | Times Cited: 8
Improvement of emulsifying and loading properties of whey protein isolate via ultrasound-assisted alkali pretreatment and carboxymethyl cellulose interaction
Liurong Huang, Yuhan Yan, Feng Li, et al.
Colloids and Surfaces A Physicochemical and Engineering Aspects (2024) Vol. 689, pp. 133657-133657
Closed Access | Times Cited: 2
Liurong Huang, Yuhan Yan, Feng Li, et al.
Colloids and Surfaces A Physicochemical and Engineering Aspects (2024) Vol. 689, pp. 133657-133657
Closed Access | Times Cited: 2
Improving the emulsification characteristics of rapeseed protein isolate by ultrasonication assisted pH shift treatment
Yihe Li, Haining Xu, Jiayin Pan, et al.
International Journal of Biological Macromolecules (2024) Vol. 282, pp. 137221-137221
Closed Access | Times Cited: 2
Yihe Li, Haining Xu, Jiayin Pan, et al.
International Journal of Biological Macromolecules (2024) Vol. 282, pp. 137221-137221
Closed Access | Times Cited: 2
Preparation and characterization of emulsion gels stabilized by adequately preprocessed insoluble soybean fiber from okara
Lihua Huang, Yongjian Cai, Jiaqi Su, et al.
Soft Matter (2023) Vol. 19, Iss. 22, pp. 4062-4072
Closed Access | Times Cited: 6
Lihua Huang, Yongjian Cai, Jiaqi Su, et al.
Soft Matter (2023) Vol. 19, Iss. 22, pp. 4062-4072
Closed Access | Times Cited: 6
A Brief Introduction to Starch-Based Nanomaterials
Wilson Daniel Caicedo Chacon, Raul Remor Dalsasso, Vânia Zanella Pinto, et al.
(2024), pp. 1-13
Closed Access | Times Cited: 1
Wilson Daniel Caicedo Chacon, Raul Remor Dalsasso, Vânia Zanella Pinto, et al.
(2024), pp. 1-13
Closed Access | Times Cited: 1
Preparation of conjugated linoleic acid-rich oleogel emulsions by dynamic high-pressure microfluidization technology
Dianyu Yu, Na Li, Rui Wang, et al.
Journal of Food Engineering (2023) Vol. 362, pp. 111755-111755
Closed Access | Times Cited: 2
Dianyu Yu, Na Li, Rui Wang, et al.
Journal of Food Engineering (2023) Vol. 362, pp. 111755-111755
Closed Access | Times Cited: 2
Improving the encapsulation of β‐carotene by nanoliposomes via potato starch/whey protein coating
Jinhui Gu, Tao Xu, Min‐Hsiung Pan, et al.
International Journal of Food Science & Technology (2024) Vol. 59, Iss. 4, pp. 2524-2534
Closed Access
Jinhui Gu, Tao Xu, Min‐Hsiung Pan, et al.
International Journal of Food Science & Technology (2024) Vol. 59, Iss. 4, pp. 2524-2534
Closed Access
Stability enhancement of proanthocyanidin-loaded liposomes via surface decoration with oxidized konjac glucomannan
Shouyan Lin, Min-Hsiung Pan, Yi-Shiou Chiou, et al.
International Journal of Biological Macromolecules (2024) Vol. 275, pp. 133230-133230
Closed Access
Shouyan Lin, Min-Hsiung Pan, Yi-Shiou Chiou, et al.
International Journal of Biological Macromolecules (2024) Vol. 275, pp. 133230-133230
Closed Access
Yolk and Casein Sequence Self-Assembly for Low-Oil Emulsion Gel and Its Application in Low-Fat Mayonnaise
An-Qi Bi, Beiwei Zhu, Ning Cong, et al.
Foods (2024) Vol. 14, Iss. 1, pp. 36-36
Open Access
An-Qi Bi, Beiwei Zhu, Ning Cong, et al.
Foods (2024) Vol. 14, Iss. 1, pp. 36-36
Open Access
Integrating the modified amphiphilic Eleocharis tuberosa starch to stabilize curcuminoid-enriched Pickering emulsions for enhanced bioavailability, thermal stability, and retention of the hydrophobic bioactive compound
Muhammad Zafarullah, Rabia Ramzan, Abdullah, et al.
Carbohydrate Polymers (2024) Vol. 352, pp. 123199-123199
Closed Access
Muhammad Zafarullah, Rabia Ramzan, Abdullah, et al.
Carbohydrate Polymers (2024) Vol. 352, pp. 123199-123199
Closed Access
Effects of physical method and enzymatic hydrolysis on the properties of soybean fiber‐rich stabilizer for oil in water emulsions
Lihua Huang, Yongjian Cai, Qiangzhong Zhao, et al.
Journal of the Science of Food and Agriculture (2023) Vol. 104, Iss. 5, pp. 3080-3089
Closed Access | Times Cited: 1
Lihua Huang, Yongjian Cai, Qiangzhong Zhao, et al.
Journal of the Science of Food and Agriculture (2023) Vol. 104, Iss. 5, pp. 3080-3089
Closed Access | Times Cited: 1
