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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 coconut (Cocos nucifera L.) globulins at different pH: Relation to emulsion stability
Jingrong Ma, Chuang Pan, Haiming Chen, et al.
Food Hydrocolloids (2023) Vol. 144, pp. 108958-108958
Closed Access | Times Cited: 28

Showing 1-25 of 28 citing articles:

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
Characterization of HIPEs stabilized by soy protein isolate with excellent rheological properties for 3D printing: Bridging the correlation among structure, function and application
Meng Yuan, Bailiang Li, Fuwei Sun, et al.
Food Hydrocolloids (2024) Vol. 153, pp. 110053-110053
Closed Access | Times Cited: 9
Pectin: A review with recent advances in the emerging revolution and multiscale evaluation approaches of its emulsifying characteristics
Yangyang Jia, Chuang Wang, Ibrahim Khalifa, et al.
Food Hydrocolloids (2024) Vol. 157, pp. 110428-110428
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
Effects of molecular structure and charge state on the foaming and emulsifying properties of Spirulina protein isolates
Xiao Jing Guo, Qian Wang, Qing Yang, et al.
Food Research International (2024) Vol. 187, pp. 114407-114407
Closed Access | Times Cited: 7
Enhancement of hydrogen bonds between proteins and polyphenols through magnetic field treatment: Structure, interfacial properties, and emulsifying properties
Yang Chen, Qiaozhu Wei, Yile Chen, et al.
Food Research International (2024) Vol. 192, pp. 114822-114822
Closed Access | Times Cited: 7
Physicochemical properties and oil-water interfacial behavior of subcritical water-treated coconut (Cocos nucifera L.) globulins
Jingrong Ma, Chuang Pan, Rongrong He, et al.
Food Hydrocolloids (2024) Vol. 152, pp. 109897-109897
Closed Access | Times Cited: 6
Improvement of emulsifying stability of coconut globulin by noncovalent interactions with coffee polyphenols
Yile Chen, Yang Chen, Lianzhou Jiang, et al.
Food Chemistry X (2023) Vol. 20, pp. 100954-100954
Open Access | Times Cited: 13
Comparative study on composition and functional properties of brewer’s spent grain proteins precipitated by citric acid and hydrochloric acid
Toktam Farjami, Animesh Sharma, Lars Hagen, et al.
Food Chemistry (2024) Vol. 446, pp. 138863-138863
Closed Access | Times Cited: 5
Effect of diacylglycerol on partial coalescence of aerated emulsions: Fat crystal-membrane interaction and air-liquid Interface interaction insights
Pengkai Xie, Yilan Zheng, Yee-­Ying Lee, et al.
Food Chemistry (2024) Vol. 461, pp. 140879-140879
Closed Access | Times Cited: 5
Phosphorylation altered structural flexibility of goose liver protein: Relation to interfacial and emulsifying properties
Yangyang Hu, Changyu Zhou, Xiaoqun Zeng, et al.
Journal of Food Engineering (2024) Vol. 375, pp. 112040-112040
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
Stable emulsion produced by thermal modified coconut (Cocos nucifera L.) globulins-xanthan gum for protection of curcumin
Jingrong Ma, Rongrong He, Yongchuan Chai, et al.
International Journal of Biological Macromolecules (2025) Vol. 302, pp. 140653-140653
Closed Access
Effects of different dispersion methods on the pre-emulsification oil of loaded polyphenol
Qiaohui Feng, Chuan Li, Guanghua Xia, et al.
LWT (2025) Vol. 218, pp. 117473-117473
Open Access
Exploring sustainable sources and modification techniques of plant-based alternative proteins for high internal phase emulsion systems: From Camellia oleifera seed meal, copra meal, and soybean meal
Ruqiang Zou, Jing Xu, Zengwang Guo, et al.
Food Hydrocolloids (2025), pp. 111256-111256
Closed Access
Air-water interfacial adsorption mechanism of whey protein/β-glucan complexes induced by phase behavior: development of an emerging foaming agent
Jialun Hu, Heyang Xu, Zhanmei Jiang, et al.
Food Hydrocolloids (2025), pp. 111408-111408
Closed Access
Ball milling-induced disassembly of cellulose in coconut endosperm pomace: Structural mechanism for enhanced Pickering emulsification
Juntao Wang, Zexin Wang, Jung‐Yeul Yun, et al.
International Journal of Biological Macromolecules (2025) Vol. 310, pp. 143238-143238
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: 10
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: 10
Phosphate type dependent phosphorylation on the interfacial and emulsion stabilizing behaviors of goose liver protein: Perspective of protein charging
Yangyang Hu, Changyu Zhou, Xiaoqun Zeng, et al.
Colloids and Surfaces B Biointerfaces (2024) Vol. 238, pp. 113872-113872
Closed Access | Times Cited: 3
Regulation of Whey Protein Microparticle Adsorption and Interfacial Film Formation by Polysaccharides for Enhanced Pickering Emulsion Stability
Yiyi Zhang, Wenni Tian, Yupei Deng, et al.
Food Hydrocolloids (2024), pp. 110879-110879
Closed Access | Times Cited: 3
Analysis of the Serum Phase Proteins and Emulsifiers on the Whipping Capabilities of Aerated Emulsions: From the Perspective of Air-Liquid Interface Rheologys
Pengkai Xie, Junqi Lai, Rui Xie, et al.
Food Hydrocolloids (2024) Vol. 160, pp. 110810-110810
Closed Access | Times Cited: 2
Improving the emulsifying properties and oil–water interfacial behaviors of chickpea protein isolates through Maillard reaction with citrus pectin
Yibo Liu, Xiaobing Guo, Xuemei Fan, et al.
International Journal of Biological Macromolecules (2024), pp. 137671-137671
Closed Access | Times Cited: 2
Phenolic structure dependent interaction onto modified goose liver protein enhanced by pH shifting: Modulations on protein interfacial and emulsifying properties
Yangyang Hu, Changyu Zhou, Lihui Du, et al.
International Journal of Biological Macromolecules (2023) Vol. 253, pp. 126810-126810
Closed Access | Times Cited: 4
Effects of protein concentration, ionic strength, and heat treatment on the interfacial and emulsifying properties of coconut (Cocos nucifera L.) globulins
Jingrong Ma, Chuang Pan, Haiming Chen, et al.
Food Chemistry X (2023) Vol. 20, pp. 100984-100984
Open Access | Times Cited: 3
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