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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 low-oil gelatin emulsions performance by adjusting the electrostatic interaction between gelatin and nanocellulose with different morphologies
Xin Feng, Hongjie Dai, Hongxia Tan, et al.
Food Hydrocolloids (2023) Vol. 139, pp. 108592-108592
Closed Access | Times Cited: 29

Showing 1-25 of 29 citing articles:

The role of electrostatic interactions of anionic and cationic cellulose derivatives for industrial applications: A critical review
Roberto Aguado, André Mazega, Quim Tarrés, et al.
Industrial Crops and Products (2023) Vol. 201, pp. 116898-116898
Open Access | Times Cited: 42
Effect of cellulose nanofibrils on stability and digestive properties of legume protein-based emulsions
Jieqiong Lin, Jun Yang, Jia Kong, et al.
Food Hydrocolloids (2024) Vol. 151, pp. 109779-109779
Closed Access | Times Cited: 21
Soy protein isolate/carboxymethyl cellulose sodium complexes system stabilized high internal phase Pickering emulsions: Stabilization mechanism based on noncovalent interaction
Fuwei Sun, Tianfu Cheng, Shuanghe Ren, et al.
International Journal of Biological Macromolecules (2023) Vol. 256, pp. 128381-128381
Closed Access | Times Cited: 25
Low gelatin concentration assisted cellulose nanocrystals stabilized high internal phase emulsion: The key role of interaction
Yuxi Wang, Yue Huang, Huameng Li, et al.
Carbohydrate Polymers (2024) Vol. 337, pp. 122175-122175
Closed Access | Times Cited: 13
Gelatin-nanocellulose stabilized emulsion-filled hydrogel beads loaded with curcumin: Preparation, encapsulation and release behavior
Siyi Liu, Yuxi Wang, Yue Huang, et al.
International Journal of Biological Macromolecules (2024) Vol. 275, pp. 133551-133551
Closed Access | Times Cited: 12
Effect of electrostatic repulsion on barrier properties and thermal performance of gelatin films by carboxymethyl starch, and application in food cooking
Shihao Qiao, Juncheng Zhu, Yuxin Yang, et al.
International Journal of Biological Macromolecules (2024) Vol. 261, pp. 129380-129380
Closed Access | Times Cited: 9
Synergistic stabilization of high internal phase Pickering emulsions by peanut isolate proteins and cellulose nanocrystals for β-carotene encapsulation
Chunling Nie, Bingqian Liu, Yinfeng Tan, et al.
International Journal of Biological Macromolecules (2024) Vol. 267, pp. 131196-131196
Closed Access | Times Cited: 9
The preparation and characterization of pineapple peel cellulose nanofibers and its application in oil-water emulsions
Yongqi Tian, Ruyang Huang, Yuanyuan Chen, et al.
Carbohydrate Polymers (2025) Vol. 353, pp. 123245-123245
Closed Access | Times Cited: 1
Preparation and characterization of cinnamon essential oil Pickering emulsion stabilized by zein/carboxylated cellulose nanocrystals composite nanoparticles
Weili Qin, Shaotong Tang, Chenwei Chen, et al.
Food Hydrocolloids (2023) Vol. 147, pp. 109321-109321
Closed Access | Times Cited: 17
Preparation of nanocellulose light porous material adsorbed with tannic acid and its application in fresh-keeping pad
Hongjie Dai, Tianyi Lv, Siyi Liu, et al.
Food Chemistry (2024) Vol. 444, pp. 138676-138676
Closed Access | Times Cited: 6
Regulatory Mechanism of Various Morphological Nanocelluloses and Zein Nanoparticles Complexes on Emulsion Stabilization: Based on Chain-Bead and Bead-Bead Models
Yulian Zhu, Ziqi Wei, Yutong Wang, et al.
(2025)
Closed Access
Effect of microwave extraction temperatures on the gelling, foaming and emulsifying characteristics of bigeye tuna (Thunnus obesus) fish skin gelatin
Xin Feng, Hankun Zhu, Yong Yu, et al.
Food Bioscience (2025), pp. 106095-106095
Closed Access
Efficient extraction of pectin from spaghetti squash (Cucurbita pepo L. subsp. pepo) peel by electron beam irradiation combined with ultrasound: Structural characterization and functional properties
Shuo Wang, Hui Han, Xinying Zhang, et al.
Food Chemistry (2025), pp. 144492-144492
Closed Access
Aspartic acid/arginine enhance the stability of gelatin emulsions
Huimin Yan, Yu Song, Man‐Man Yu, et al.
Journal of Food Engineering (2023) Vol. 361, pp. 111735-111735
Closed Access | Times Cited: 9
Regulating emulsion properties through tannin acid-mediated gelatin/cellulose nanocrystal complexes: from low-oil emulsion to high internal phase emulsion gel for 3D printing
Haotian Zhang, Hongxia Wang, Hongjie Dai, et al.
Food Hydrocolloids (2024), pp. 110647-110647
Closed Access | Times Cited: 3
The influence of pH-ultrasonic-induced myofibrillar protein conformation of Penaeus vannamei (Litopenaeus vannamei) on emulsification and digestion characteristics of fish oil oleogel-based emulsions
Yanmo Pan, Shucheng Liu, Zongyuan Han, et al.
International Journal of Biological Macromolecules (2024) Vol. 283, pp. 137419-137419
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
Enhancement of Pickering effect of ovalbumin with bacterial cellulose nanofibers prepared by electron beam irradiation and encapsulation of curcumin
Chunling Nie, Bingqian Liu, Yefan Niu, et al.
International Journal of Biological Macromolecules (2024) Vol. 279, pp. 135145-135145
Closed Access | Times Cited: 2
Preparation and characterization of microcapsules and tablets for probiotic encapsulation via whey protein isolate-nanochitin complex coacervation
Mengxin Luo, Le Ma, Yuxi Guo, et al.
International Journal of Biological Macromolecules (2024), pp. 138225-138225
Closed Access | Times Cited: 2
Synergistic stabilization of oil-in-water emulsion gels by pea protein isolate and cellulose nanocrystals: Effects of pH and application to 3D printing
Ran Zhu, Jing Zhang, Zong Meng
Food Chemistry (2024) Vol. 468, pp. 142480-142480
Closed Access | Times Cited: 2
Comparative analysis of millet bran nanocelluloses with various morphologies: Revealing differences in the formation mechanism and structure characteristics
Yulian Zhu, Ziqi Wei, Fang Jiang, et al.
Carbohydrate Polymers (2024) Vol. 342, pp. 122419-122419
Closed Access | Times Cited: 1
Sustained-release mechanism of β-Cyclodextrin/cellulose complex-stabilized Pickering emulsions loaded with citrus essential oil
Ting Liu, Yuying Chen, Liping Feng, et al.
Food Chemistry (2024) Vol. 460, pp. 140674-140674
Closed Access | Times Cited: 1
Co-regulation of gelatin content and Hofmeister effect on 3D-printed high internal phase emulsion gel characteristics for resveratrol delivery
Lu‐yao Zheng, Dong Li, Yong Wang, et al.
Food Hydrocolloids (2024) Vol. 158, pp. 110574-110574
Closed Access | Times Cited: 1
Effect of pH-Shifting on Sunflower Meal Protein Isolate: Improved Stability and Interfacial Properties of Chitosan-stabilized Pickering Emulsion
Elif Meltem İşçimen, Duygu Aslan Türker
Food and Bioprocess Technology (2024)
Closed Access | Times Cited: 1
pH-shifting treatment improved the emulsifying ability of gelatin under low-energy emulsification
Xiu-ning Yao, Rui-ling Dong, Yucong Li, et al.
International Journal of Biological Macromolecules (2024) Vol. 282, pp. 136979-136979
Closed Access | Times Cited: 1
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