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:
The behavior of whey protein isolate-curcumin complex at the oil-water interface
Huanqing Lei, Jiawei Lin, Zeling Chen, et al.
Food Hydrocolloids (2023) Vol. 145, pp. 109046-109046
Closed Access | Times Cited: 16
Huanqing Lei, Jiawei Lin, Zeling Chen, et al.
Food Hydrocolloids (2023) Vol. 145, pp. 109046-109046
Closed Access | Times Cited: 16
Showing 16 citing articles:
Improving the functional characteristics of thymol-loaded pullulan and whey protein isolate-based electrospun nanofiber
Khubaib Ali, Bo Jiang, Waqas Ashraf, et al.
Food Bioscience (2024) Vol. 57, pp. 103620-103620
Closed Access | Times Cited: 12
Khubaib Ali, Bo Jiang, Waqas Ashraf, et al.
Food Bioscience (2024) Vol. 57, pp. 103620-103620
Closed Access | Times Cited: 12
Enhanced interfacial stabilization of the high internal phase emulsion using goose liver protein via ultrasonication fortified interfacial curcumin complexation
Yang‐Yang Hu, Yangying Sun, Xiaoqun Zeng, et al.
Food Research International (2025), pp. 115903-115903
Closed Access
Yang‐Yang Hu, Yangying Sun, Xiaoqun Zeng, et al.
Food Research International (2025), pp. 115903-115903
Closed Access
Enhancing encapsulation of curcumin by pH-driven and sodium alginate blending with ovalbumin as a carrier
Hanyu Li, Minghui Zhao, Sijie Zhou, et al.
Food Hydrocolloids (2023) Vol. 149, pp. 109623-109623
Closed Access | Times Cited: 17
Hanyu Li, Minghui Zhao, Sijie Zhou, et al.
Food Hydrocolloids (2023) Vol. 149, pp. 109623-109623
Closed Access | Times Cited: 17
Curcumin-protein complexes: Technological and biological functionalities
Mehdi Mohammadian, Maryam Salami, Elham Assadpour, et al.
Trends in Food Science & Technology (2024) Vol. 145, pp. 104372-104372
Closed Access | Times Cited: 5
Mehdi Mohammadian, Maryam Salami, Elham Assadpour, et al.
Trends in Food Science & Technology (2024) Vol. 145, pp. 104372-104372
Closed Access | Times Cited: 5
The influence of the interaction between whey protein and erythritol on protein conformation, interfacial properties and stability
Yumeng Zhang, Juan Zhang, Junhua Shao, et al.
International Journal of Dairy Technology (2024) Vol. 77, Iss. 3, pp. 735-749
Closed Access | Times Cited: 5
Yumeng Zhang, Juan Zhang, Junhua Shao, et al.
International Journal of Dairy Technology (2024) Vol. 77, Iss. 3, pp. 735-749
Closed Access | Times Cited: 5
Whey protein nanoparticles: Enhancing solubility, environmental resistance, and bio-accessibility of pterostilbene
Xiuping Liang, David Julian McClements, Zhengyu Jin, et al.
Food Bioscience (2024) Vol. 60, pp. 104290-104290
Closed Access | Times Cited: 4
Xiuping Liang, David Julian McClements, Zhengyu Jin, et al.
Food Bioscience (2024) Vol. 60, pp. 104290-104290
Closed Access | Times Cited: 4
Study on the binding interaction and stability of whey protein concentrate-80 with folic acid
Xiaodong Wang, Zengbo Wang, Hongwei Tang, et al.
Colloids and Surfaces A Physicochemical and Engineering Aspects (2024) Vol. 696, pp. 134322-134322
Closed Access | Times Cited: 3
Xiaodong Wang, Zengbo Wang, Hongwei Tang, et al.
Colloids and Surfaces A Physicochemical and Engineering Aspects (2024) Vol. 696, pp. 134322-134322
Closed Access | Times Cited: 3
Interfacial engineering of Pickering emulsions stabilized by pea protein-alginate microgels for encapsulation of hydrophobic bioactives
Xiaojia Yan, Xiaoke Peng, David Julian McClements, et al.
Food Chemistry (2024) Vol. 460, pp. 140761-140761
Closed Access | Times Cited: 1
Xiaojia Yan, Xiaoke Peng, David Julian McClements, et al.
Food Chemistry (2024) Vol. 460, pp. 140761-140761
Closed Access | Times Cited: 1
Improved encapsulation effect and structural properties of whey protein isolate by dielectric barrier discharge cold plasma
Ting Xu, Xiaojing Li, Caie Wu, et al.
International Journal of Biological Macromolecules (2023) Vol. 257, pp. 128556-128556
Closed Access | Times Cited: 5
Ting Xu, Xiaojing Li, Caie Wu, et al.
International Journal of Biological Macromolecules (2023) Vol. 257, pp. 128556-128556
Closed Access | Times Cited: 5
Unveiling the transformative influence of sonochemistry on formation of whey protein isolate and green tea extract (WPI-GTE) conjugates
Khanittha Chinarak, Chantira Wongnen, Manat Chaijan, et al.
Ultrasonics Sonochemistry (2024) Vol. 110, pp. 107037-107037
Open Access | Times Cited: 1
Khanittha Chinarak, Chantira Wongnen, Manat Chaijan, et al.
Ultrasonics Sonochemistry (2024) Vol. 110, pp. 107037-107037
Open Access | Times Cited: 1
Goat lactoferrin–pterostilbene complexes as novel edible functional proteins with enhanced ultraviolet stabilization and antioxidant properties
Haorui Ma, Haoyang Zhang, Mohamed Aamer Abubaker, et al.
Food Hydrocolloids (2024) Vol. 158, pp. 110538-110538
Closed Access | Times Cited: 1
Haorui Ma, Haoyang Zhang, Mohamed Aamer Abubaker, et al.
Food Hydrocolloids (2024) Vol. 158, pp. 110538-110538
Closed Access | Times Cited: 1
Whey Protein Nanoparticles: Enhancing Solubility, Environmental Resistance, and Bio-Accessibility of Pterostilbene
Xiuping Liang, David Julian McClements, Zhengyu Jin, et al.
(2024)
Closed Access
Xiuping Liang, David Julian McClements, Zhengyu Jin, et al.
(2024)
Closed Access
The Effect of Nanoscale Modification of Nisin by Different Milk-Derived Proteins on Its Physicochemical Properties and Antibacterial Activity
Jing Wang, Rui Liu, X.Y Huang, et al.
Foods (2024) Vol. 13, Iss. 11, pp. 1606-1606
Open Access
Jing Wang, Rui Liu, X.Y Huang, et al.
Foods (2024) Vol. 13, Iss. 11, pp. 1606-1606
Open Access
Goose liver protein emulsion with enhanced interfacial stabilization by facile core-shell curcumin complexation
Yangyang Hu, Yangying Sun, Changyu Zhou, et al.
International Journal of Biological Macromolecules (2024) Vol. 274, pp. 133324-133324
Closed Access
Yangyang Hu, Yangying Sun, Changyu Zhou, et al.
International Journal of Biological Macromolecules (2024) Vol. 274, pp. 133324-133324
Closed Access
SIMULTANEOUS VEHICULATION OF CURCUMIN AND RIBOFLAVIN IN BIGELS PRODUCED THROUGH WPI COLD-SET GELATION
Gabrielli Nunes Clímaco, Raquel F.S. Gonçalves, Jean‐Michel Fernandes, et al.
Food Hydrocolloids (2024) Vol. 158, pp. 110460-110460
Closed Access
Gabrielli Nunes Clímaco, Raquel F.S. Gonçalves, Jean‐Michel Fernandes, et al.
Food Hydrocolloids (2024) Vol. 158, pp. 110460-110460
Closed Access
Understanding the Molecular Interactions Between Pandan Pigment and Food Components for Enhanced Thermal Stability
Junxia Chen, Chunhe Gu, Mengrui Wang, et al.
Foods (2024) Vol. 13, Iss. 21, pp. 3361-3361
Open Access
Junxia Chen, Chunhe Gu, Mengrui Wang, et al.
Foods (2024) Vol. 13, Iss. 21, pp. 3361-3361
Open Access
