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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:

Interfacial behavior of Mesona chinensis Benth polysaccharide at the oil-water interface and the stability of the emulsion
Xianxiang Chen, Hui Niu, Haiming Chen, et al.
Food Hydrocolloids (2023) Vol. 143, pp. 108847-108847
Closed Access | Times Cited: 34

Showing 1-25 of 34 citing articles:

Application of rheology and interfacial rheology to investigate the emulsion stability of ultrasound-assisted cross-linked myofibrillar protein: Effects of oil phase types
Ye Tao, Jiaming Cai, Peng Wang, et al.
Food Hydrocolloids (2024) Vol. 154, pp. 110086-110086
Closed Access | Times Cited: 25
Construction of blackberry polysaccharide nano-selenium particles: Structure features and regulation effects of glucose/lipid metabolism in HepG2 cells
Dou Zu-Man, Yulong Zhang, Tang Chun-Yang, et al.
Food Research International (2024) Vol. 187, pp. 114428-114428
Closed Access | Times Cited: 23
Characterization and emulsifying ability evaluation of whey protein-pectin conjugates formed by glycosylation
Keke Hou, Xiong Fu, Haiming Chen, et al.
Carbohydrate Polymers (2024) Vol. 329, pp. 121790-121790
Closed Access | Times Cited: 19
High internal phase Pickering emulsions stabilized by egg yolk-carboxymethyl cellulose as an age-friendly dysphagia food: Tracking the dynamic transition from co-solubility to coacervates
Jingjie Hou, Yujia Liu, Yunze Ma, et al.
Carbohydrate Polymers (2024) Vol. 342, pp. 122430-122430
Closed Access | Times Cited: 17
Emulsification properties and oil-water interface properties of l-lysine-assisted ultrasonic treatment in sea bass myofibrillar proteins: Influenced by the conformation of interfacial proteins
Yamei Wu, Yanyan Wu, Huan Xiang, et al.
Food Hydrocolloids (2023) Vol. 147, pp. 109405-109405
Closed Access | Times Cited: 37
Effects of three different polysaccharides on the sol gel-behavior, rheological, and structural properties of tapioca starch
Jiajun Song, Liyuan Rong, Jinwang Li, et al.
International Journal of Biological Macromolecules (2023) Vol. 254, pp. 128053-128053
Closed Access | Times Cited: 31
Effect of purple red rice bran anthocyanins on pasting, rheological and gelling properties of rice starch
Weidong Zhang, Gang Wang, Pingwei Wen, et al.
International Journal of Biological Macromolecules (2023) Vol. 247, pp. 125689-125689
Closed Access | Times Cited: 27
Effects of glycation method on the emulsifying performance and interfacial behavior of coconut globulins-fucoidan complexes
Qianqian Zhu, Haiming Chen, Weijun Chen, et al.
Food Chemistry (2023) Vol. 430, pp. 137033-137033
Closed Access | Times Cited: 26
Emulsification properties of sugar beet pectin: The synergistic effect of homogalacturonan and rhamnogalacturonan-Ⅰ
Hui Niu, Keke Hou, Wenduo Wang, et al.
Food Hydrocolloids (2023) Vol. 145, pp. 109074-109074
Closed Access | Times Cited: 23
Charge density of carboxymethyl cellulose affects depletion attraction-stabilized egg yolk Pickering emulsion gels: Rheological and interfacial properties
Jingjie Hou, Yujia Liu, Zhong‐Tao Jiang, et al.
Food Hydrocolloids (2024) Vol. 159, pp. 110612-110612
Closed Access | Times Cited: 11
Large and small amplitude oscillatory shear techniques evaluate the nonlinear rheological properties of Ficus pumila polysaccharide -wheat starch gel
Xiangwen Pan, Xianxiang Chen, Hui Niu, et al.
International Journal of Biological Macromolecules (2024) Vol. 270, pp. 132352-132352
Closed Access | Times Cited: 9
Conjugation of coconut protein with ferulic acid promotes interfacial adsorption and mitigates lipid oxidation in O/W emulsion
Qianqian Zhu, Jianfei Pei, Weijun Chen, et al.
Food Hydrocolloids (2024) Vol. 156, pp. 110371-110371
Closed Access | Times Cited: 8
Developing thickened soy protein-based liquid systems: Importance of oil-water interfacial behavior
Yabo Dong, Ziyi Liu, Tian Lan, et al.
Food Chemistry (2025) Vol. 475, pp. 143263-143263
Closed Access | Times Cited: 1
Proteolysis improves the foaming properties of rice protein fibrils: Structure, physicochemical properties changes, and application in angel food cake
Xin Qi, Yulin Li, Weidong Zhang, et al.
Food Chemistry (2023) Vol. 437, pp. 137765-137765
Closed Access | Times Cited: 19
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: 7
Oleanolic acid nanoparticles-stabilized W/O Pickering emulsions: Fabrication, characterization, and delivery application
Shiqi Liu, Yuxuan Liu, Qianqian Li, et al.
Food Chemistry (2024) Vol. 444, pp. 138598-138598
Closed Access | Times Cited: 6
Mechanisms of slow-release antibacterial properties in chitosan‑titanium dioxide stabilized perilla essential oil Pickering emulsions: Focusing on oil-water interfacial behaviors
Hengheng Wang, Geoffrey I. N. Waterhouse, Huan Xiang, et al.
Carbohydrate Polymers (2024) Vol. 346, pp. 122613-122613
Closed Access | Times Cited: 6
Interfacial behavior and emulsion stability of a neutral polysaccharide extracted from Mesona chinensis Benth
Hui Niu, Xianxiang Chen, Mingyi Zhang, et al.
Food Hydrocolloids (2023) Vol. 147, pp. 109435-109435
Closed Access | Times Cited: 13
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
Interfacial behavior and emulsifying properties of coconut protein glycated by polygalacturonic acid with different molecular weight
Yan Chen, Qianqian Zhu, Rongrong He, et al.
International Journal of Biological Macromolecules (2025), pp. 139825-139825
Closed Access
Enhanced stability and rheological properties of Myofibrillar proteins emulsions conferred by oat β-glucan: Insights into structural and interfacial interactions
Yanyan Wu, Yamei Wu, Yongqiang Zhao, et al.
Food Chemistry (2025), pp. 143426-143426
Closed Access
Pectin-stabilized emulsions: structure-emulsification relationships, covalent and non-covalent modifications, and future trends
Hui Niu, Xianwei Chen, Xiong Fu, et al.
Trends in Food Science & Technology (2025), pp. 104986-104986
Closed Access
Role of interfacial flexibility in emulsifying ability of coconut protein isolate remodeled by pulsed light coupled with weak alkali cycling treatment
Qianqian Zhu, Wenxue Chen, Weijun Chen, et al.
Food Hydrocolloids (2023) Vol. 147, pp. 109373-109373
Closed Access | Times Cited: 9
Development of high internal phase emulsions using coconut protein isolates modified by pulsed light: Relationship of interfacial behavior and emulsifying stability
Qianqian Zhu, Wenxue Chen, Lechuan Wang, et al.
Food Hydrocolloids (2023) Vol. 148, pp. 109495-109495
Closed Access | Times Cited: 9
Gelatinization, rheological and retrogradation behaviors of waxy rice starch affected by gelatin emulsion and regulation mechanism
Yawen Zhan, Hongjie Dai, Liang Ma, et al.
Food Hydrocolloids (2024), pp. 110649-110649
Closed Access | Times Cited: 3
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