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:

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

Showing 23 citing articles:

The physicochemical properties, microstructure, and stability of diacylglycerol-loaded multilayer emulsion based on protein and polysaccharides
Xiaoqin Diao, Ruixin Jia, Shurui Wang, et al.
LWT (2024) Vol. 196, pp. 115879-115879
Open Access | Times Cited: 7
Exploring the emulsification potential of chitosan modified with phenolic acids: Emulsifying properties, functional activities, and application in curcumin encapsulation
Bingqing Huang, Qianyi Hu, Guoguang Zhang, et al.
International Journal of Biological Macromolecules (2024) Vol. 263, pp. 130450-130450
Closed Access | Times Cited: 6
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
Formulation and Characterization of Sodium Caseinate/Phloretin Complexes as Antioxidant Stabilizers in Oil-in-Water Emulsions
Najme Kheynoor, Jean‐Christophe Jacquier, Mohammadreza Khalesi, et al.
Foods (2025) Vol. 14, Iss. 2, pp. 236-236
Open Access
Pea Protein-Based Pickering Emulsions: Mechanistic Insights into Its Modification and Innovations for Food Applications
Nita Aryanti, Alifia Rizki Adina, Aininu Nafiunisa, et al.
Journal of Agriculture and Food Research (2025), pp. 101712-101712
Open Access
Ca2+ Induced Irregular Spherical Oat Protein-Shellac Nanoparticles as Pickering Emulsions Stabilizer to Improve Emulsion Storage Stability
Chen Yang, Ruizhe Yan, Yajun He, et al.
(2025)
Closed Access
Formation and characterization of oleogels derived from emulsions: Evaluation of polysaccharide ratio and emulsification method
Lihua Huang, Yongjian Cai, Di Fang, et al.
Food Hydrocolloids (2023) Vol. 142, pp. 108844-108844
Open Access | Times Cited: 17
Development of chitosan/rice protein hydrolysates/ZnO nanoparticles films reinforced with cellulose nanocrystals
Hexiang Xie, Yufeng Wang, Kefan Ouyang, et al.
International Journal of Biological Macromolecules (2023) Vol. 236, pp. 123877-123877
Closed Access | Times Cited: 14
Recovery of soy whey protein from soy whey wastewater at various cavitation jet pretreatment time and their structural and emulsifying properties
Caihua Liu, Fuwei Sun, Yachao Tian, et al.
Food Chemistry X (2024) Vol. 21, pp. 101122-101122
Open Access | Times Cited: 5
Carboxymethyl Chitosan-Assisted Formation of Stable Soy Protein Isolate Emulsions and Their Impact on the Properties of Squid (Dosidicus gigas) Surimi Gel
Siqi Liu, Zhufen Wang, Wenge Yang, et al.
Food Hydrocolloids (2024) Vol. 158, pp. 110528-110528
Closed Access | Times Cited: 5
Functional Ingredients from Seafood Processing Wastes: Protein Hydrolysate and Biocalcium
Umesh Patil, Krisana Nilsuwan, Soottawat Benjakul
Turkish Journal of Fisheries and Aquatic Sciences (2024) Vol. 24, Iss. 4
Open Access | Times Cited: 3
A promising food-grade protector for Retinyl acetate emulsions with fibrillated egg white
Xiaomeng Li, Mengyao Wu, Minquan Xia, et al.
Food Chemistry (2024) Vol. 449, pp. 139158-139158
Closed Access | Times Cited: 3
Modulating the stability and gastrointestinal tolerance of lycopene in low-oil gelatin emulsions by constructing cellulose network barrier
Xin Feng, Hankun Zhu, Hongjie Dai, et al.
Food Hydrocolloids (2024) Vol. 155, pp. 110225-110225
Closed Access | Times Cited: 2
Strategies to improve the emulsification properties of rice proteins as a promising source of plant-based emulsifiers: An updated mini-review
Wenqing Chen, Yanhua Ding, Yi-Ming Zhao, et al.
Food Bioscience (2023) Vol. 53, pp. 102697-102697
Open Access | Times Cited: 6
A novel baking additive: Preparation, characterization, and application of chitosan hydrochloride/carboxymethyl starch sodium nano-gel for wheat bread
Xinlai Dou, Yanling Hao, Ying Sun, et al.
Food Hydrocolloids (2023) Vol. 148, pp. 109459-109459
Closed Access | Times Cited: 6
Properties of Heat-Assisted pH Shifting and Compounded Chitosan from Insoluble Rice Peptide Precipitate and Its Application in the Curcumin-Loaded Pickering Emulsions
Zhenyu Yang, Zhiying Li, Zitong Xu, et al.
Foods (2023) Vol. 12, Iss. 24, pp. 4384-4384
Open Access | Times Cited: 5
Exploring the potential of high hydrostatic pressure and ionic polysaccharides in improving interfacial stability of sweet potato protein hydrolysate emulsions
Nasir Mehmood Khan, Hongnan Sun, Miao Zhang, et al.
International Journal of Food Science & Technology (2024) Vol. 59, Iss. 6, pp. 3883-3894
Closed Access
Improving physical stability of microalgae protein-based emulsions under acidic and neutral conditions via carboxymethyl chitosan complexation
Qian Wang, Chunxia Li, Yuqian Qiao, et al.
Food Chemistry X (2024) Vol. 23, pp. 101690-101690
Closed Access
Enhancing the stability of O/W emulsions by the interactions of casein/carboxymethyl chitosan and its application in whole nutrient emulsions
Yingxiang Wang, Jinyang Liu, Kai Xia, et al.
International Journal of Biological Macromolecules (2024) Vol. 275, pp. 133589-133589
Closed Access
Enhancing the emulsification performance of hempseed protein hydrolysate through the incorporation of sugar beet pectin: Role of interaction mechanism and interfacial behavior
Qingling Wang, Yu Ming, Ziwei Tang, et al.
International Journal of Biological Macromolecules (2024), pp. 137741-137741
Closed Access
Unlocking curcumin's revolutionary: Improvement of stability and elderly digestion by soybean oil bodies and soybean protein-chitosan complex based Pickering emulsion
Wenwen Lv, Kaiyi Zou, Ikram Alouk, et al.
International Journal of Biological Macromolecules (2024) Vol. 284, pp. 138052-138052
Closed Access
Characterization and Pickering emulsifying ability of Adinandra nitida leaf polysaccharides
Yingxuan Zhou, Lu Bai, Sheng Geng, et al.
Food Chemistry X (2024) Vol. 25, pp. 102090-102090
Open Access
Hydration effects of insoluble soybean fiber (ISF) on rheological properties and freeze–thaw stability of ISF concentrated emulsions
Yongjian Cai, Lihua Huang, Qiangzhong Zhao, et al.
Journal of the Science of Food and Agriculture (2023) Vol. 103, Iss. 14, pp. 6920-6928
Closed Access | Times Cited: 1
Enhancing the Texture and Cooking Properties of Low-Fat Meatballs as an Animal Fat Substitute Using High Internal Phase Emulsions Stabilized with Prinsepia Utilis Royle Protein
Yu Wang, Xuefeng Wang, Jie Guo, et al.
(2023)
Closed Access
Recovery of Soy Whey Protein from Soy Whey Wastewater at Various Cavitation Jet Pretreatment Time and Their Structural and Emulsifying Properties
Caihua Liu, Fuwei Sun, Yachao Tian, et al.
(2023)
Closed Access
Page 1

Scroll to top