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:

3D printing of curcumin enriched Pickering emulsion gel stablized by pea protein-carrageenan complexes
Zhenbin Liu, Siyu Ha, Chaofan Guo, et al.
Food Hydrocolloids (2023) Vol. 146, pp. 109170-109170
Closed Access | Times Cited: 26

Showing 1-25 of 26 citing articles:

Co-delivery of vitamin C and β-carotene in W/O/W emulsions stabilized by modified aggregated insoluble soybean protein hydrolysate-xanthan gum complexes
Zheng Xu, Xiaoying Zhang, Xixi Wu, et al.
International Journal of Biological Macromolecules (2024) Vol. 261, pp. 129855-129855
Closed Access | Times Cited: 11
Effect of κ-carrageenan on physicochemical and 3D printing properties of walnut protein-stabilized emulsion gel
Guohua Li, Bo Wang, Weiqiao Lv, et al.
Food Hydrocolloids (2024) Vol. 156, pp. 110288-110288
Closed Access | Times Cited: 10
Stability enhancement of pickering emulsions based on κ-carrageenan microgel: Synergistic effect of l-lysine and potassium ions at low ionic strength
Xuemin Wang, Chaofan Guo, Jing Liu, et al.
Food Hydrocolloids (2024) Vol. 154, pp. 110117-110117
Closed Access | Times Cited: 9
Recent advances in marine-derived protein/polysaccharide hydrogels: Classification, fabrication, characterization, mechanism and food applications
Jia‐Nan Yan, Zhujun Zhang, Bin Lai, et al.
Trends in Food Science & Technology (2024) Vol. 151, pp. 104637-104637
Closed Access | Times Cited: 9
4D food printing: Key factors and optimization strategies
Ningzhe Wang, Ruiling Li, Xibo Wang, et al.
Trends in Food Science & Technology (2024) Vol. 145, pp. 104380-104380
Closed Access | Times Cited: 7
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: 6
3D printed curcumin-based composite film for monitoring fish freshness
Tiantian Tang, Min Zhang, Arun S. Mujumdar, et al.
Food Packaging and Shelf Life (2024) Vol. 43, pp. 101289-101289
Closed Access | Times Cited: 6
Development and characterization of quinoa protein-fucoidan emulsion gels with excellent rheological properties for 3D printing and curcumin encapsulation stability
Kuo Zhao, Yilin Hao, Xin Guo, et al.
Food Chemistry (2025) Vol. 471, pp. 142819-142819
Closed Access
Low-internal-phase and high-viscoelastic emulsion gel synergistically stabilized by buckwheat protein microgel and carboxylated cellulose nanofibers
Yuheng Wang, Jintao Zhang, Bo Liu, et al.
International Journal of Biological Macromolecules (2025) Vol. 296, pp. 139705-139705
Closed Access
Investigation of the Stability and Bioaccessibility of β-Carotene Encapsulated in Emulsion Gels with Nonspherical Droplets
Shengnan Li, Panpan Li, Jing Wang, et al.
ACS Food Science & Technology (2025)
Closed Access
Pickering emulsions stabilized by ultrasound-assisted phosphorylated cantaloupe seed protein isolate −chitosan: Preparation, characterization and stability
Ruihua Zhang, Shuting Li, Mingyan Ai, et al.
Ultrasonics Sonochemistry (2025), pp. 107246-107246
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) Vol. 19, pp. 101712-101712
Open Access
Development, characterization and underling mechanism of 3D printable quinoa protein emulsion gels by incorporating of different polysaccharides for curcumin delivery
Kuo Zhao, Yilin Hao, Xin Guo, et al.
International Journal of Biological Macromolecules (2024), pp. 135648-135648
Closed Access | Times Cited: 2
Co-Delivery System of Vitamin B12 and Vitamin E Using a Binary W/O/W Emulsion Based on Soybean Isolate Protein–Xanthan Gum/Carrageenan: Emulsification Properties, Rheological Properties, Structure, Stability, and Digestive Characteristics
Tian Gao, Xixi Wu, Yiting Gao, et al.
Foods (2023) Vol. 12, Iss. 23, pp. 4361-4361
Open Access | Times Cited: 5
3D printing of Pickering emulsions, Pickering foams and capillary suspensions – A review of stabilization, rheology and applications
Andrew Terhemen Tyowua, David Harbottle, Bernard P. Binks
Advances in Colloid and Interface Science (2024) Vol. 332, pp. 103274-103274
Closed Access | Times Cited: 1
Physicochemical properties and in vitro digestive behavior of astaxanthin loaded Pickering emulsion gel regulated by konjac glucomannan and κ-carrageenan
Xiaofan Zhang, Yuli Ning, Liwen Chai, et al.
International Journal of Biological Macromolecules (2024) Vol. 278, pp. 134710-134710
Closed Access | Times Cited: 1
Impact of κ-Carrageenan on the Freshwater Mussel (Solenaia oleivora) Protein Emulsion Gels: Gel Formation, Stability, and Curcumin Delivery
Wanwen Chen, Jin Wu, Xueyan Ma, et al.
Gels (2024) Vol. 10, Iss. 10, pp. 659-659
Open Access | Times Cited: 1
Influence of Variations in Phase Ratio and Protein on the Physicochemical Properties and Structure of Double Emulsion Gels Applicable as Solid Cubic Fat Substitutes
Yuqing Ren, Xinnan Ye, Lai Wei, et al.
(2024)
Closed Access
Pickering emulsions in food and nutraceutical technology: from delivering hydrophobic compounds to cutting-edge food applications
Lucía Cassani, Andrea Gómez‐Zavaglia
(2024) Vol. 2, Iss. 5, pp. 408-442
Open Access
3D printing of special shape model: new insight into material properties and correlation of model printing properties
Dongle Niu, Min Zhang, Arun S. Mujumdar, et al.
Journal of Food Engineering (2024) Vol. 388, pp. 112385-112385
Closed Access
Influence of variation in phase ratio and protein content on physicochemical properties and structure of soy protein isolate-konjac glucomannan double emulsion gels applicable as solid cubic fat substitutes
Yuqing Ren, Xinnan Ye, Lai Wei, et al.
Food Chemistry (2024) Vol. 465, pp. 142023-142023
Closed Access
Review paper: Recent development in Pickering emulsion gel technology for food and beverage applications
Takahiro Funami, Sayaka Ishihara, Kazuhiro Maeda, et al.
Food Hydrocolloids (2024), pp. 110901-110901
Closed Access
Effect of curcumin/cyclodextrin composite on the gelation and 3D printability of к-carrageenan in the sucrose co-solute field
Zhenbin Liu, Maosen Ruan, Siyu Ha, et al.
Journal of Food Engineering (2024) Vol. 391, pp. 112441-112441
Closed Access
High internal phase emulsions stabilized by soy protein isolate-carboxymethyl cellulose sodium complexes: Application for 3D food printing and enhanced bioaccessibility of β-carotene
Lulu Shen, Fuwei Sun, Shuo Zhang, et al.
Food Hydrocolloids (2024), pp. 111035-111035
Closed Access
Emulsions delivery systems of functional substances for precision nutrition
Lijuan Zhang
Advances in food and nutrition research (2024), pp. 173-197
Closed Access
Page 1 - Next Page

Scroll to top