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:
Preparation of bilayer nano-oleogel by whey protein isolate and soy lecithin for fish oil encapsulation and its application in cookies
Chuanzhi Wang, Haitao Wang, A.M. Abd El‐Aty, et al.
Food Hydrocolloids (2023) Vol. 146, pp. 109280-109280
Closed Access | Times Cited: 12
Chuanzhi Wang, Haitao Wang, A.M. Abd El‐Aty, et al.
Food Hydrocolloids (2023) Vol. 146, pp. 109280-109280
Closed Access | Times Cited: 12
Showing 12 citing articles:
Natural Products from Herbal Medicine Self‐Assemble into Advanced Bioactive Materials
Xiaohang Guo, Weikang Luo, Lingyu Wu, et al.
Advanced Science (2024)
Open Access | Times Cited: 16
Xiaohang Guo, Weikang Luo, Lingyu Wu, et al.
Advanced Science (2024)
Open Access | Times Cited: 16
Construction and characterization of egg white protein-gallic acid-xanthan gum-based emulsion and oleogel
Yuzhong Yan, Shu‐Ling Chen, Le Deng, et al.
Food Hydrocolloids (2023) Vol. 150, pp. 109720-109720
Closed Access | Times Cited: 20
Yuzhong Yan, Shu‐Ling Chen, Le Deng, et al.
Food Hydrocolloids (2023) Vol. 150, pp. 109720-109720
Closed Access | Times Cited: 20
Production of bigel based on κ-carrageenan and monoglyceride for potential application as a shortening replacer in cookie
Mehran Sharifi, Fatemeh Ghiasi, Mahdieh Zare, et al.
Food Hydrocolloids (2025), pp. 111160-111160
Closed Access
Mehran Sharifi, Fatemeh Ghiasi, Mahdieh Zare, et al.
Food Hydrocolloids (2025), pp. 111160-111160
Closed Access
Advanced nanomaterials for enhancing the shelf life and quality of seafood products
Turgay Çetinkaya, Wahyu Wijaya
Food Bioscience (2024) Vol. 59, pp. 104018-104018
Closed Access | Times Cited: 5
Turgay Çetinkaya, Wahyu Wijaya
Food Bioscience (2024) Vol. 59, pp. 104018-104018
Closed Access | Times Cited: 5
The fabrication, microstructure,rheological properties and interactions of soft solid oleogels of hazelnut oil body
Qiuyu Wang, Fengru Zhang, Shunyu Wang, et al.
Food Hydrocolloids (2024) Vol. 159, pp. 110711-110711
Closed Access | Times Cited: 3
Qiuyu Wang, Fengru Zhang, Shunyu Wang, et al.
Food Hydrocolloids (2024) Vol. 159, pp. 110711-110711
Closed Access | Times Cited: 3
Encapsulation of avocado oil with modified rice starch: thermal and functional properties and gastrointestinal release
Newton Carlos Santos, Raphael Lucas Jacinto Almeida, Ana Carla Oliveira de Brito, et al.
Journal of Food Measurement & Characterization (2024) Vol. 18, Iss. 6, pp. 4665-4677
Closed Access | Times Cited: 2
Newton Carlos Santos, Raphael Lucas Jacinto Almeida, Ana Carla Oliveira de Brito, et al.
Journal of Food Measurement & Characterization (2024) Vol. 18, Iss. 6, pp. 4665-4677
Closed Access | Times Cited: 2
Protection effect of lutein-loaded Pickering emulsion prepared via ultrasound-assisted Maillard reaction conjugates on dry age-related macular degeneration
Kangjing Liu, Yu Li, Xu Zhong, et al.
Food & Function (2024) Vol. 15, Iss. 12, pp. 6347-6358
Closed Access | Times Cited: 2
Kangjing Liu, Yu Li, Xu Zhong, et al.
Food & Function (2024) Vol. 15, Iss. 12, pp. 6347-6358
Closed Access | Times Cited: 2
Bioactive compounds delivery and bioavailability in structured edible oils systems
A. Lazar, Andreea Pușcaș, Anda Elena Tanislav, et al.
Comprehensive Reviews in Food Science and Food Safety (2024) Vol. 23, Iss. 6
Open Access | Times Cited: 2
A. Lazar, Andreea Pușcaș, Anda Elena Tanislav, et al.
Comprehensive Reviews in Food Science and Food Safety (2024) Vol. 23, Iss. 6
Open Access | Times Cited: 2
Edible Coatings for Fish Preservation: Literature Data on Storage Temperature, Product Requirements, Antioxidant Activity, and Coating Performance—A Review
Mia Kurek, Petra Pišonić, Mario Ščetar, et al.
Antioxidants (2024) Vol. 13, Iss. 11, pp. 1417-1417
Open Access | Times Cited: 1
Mia Kurek, Petra Pišonić, Mario Ščetar, et al.
Antioxidants (2024) Vol. 13, Iss. 11, pp. 1417-1417
Open Access | Times Cited: 1
Development and characterization of wax–bovine bone protein-grapeseed oil composite oleogel: Experimental and molecular simulation studies
Jingya Chen, Wenjing Shi, Cenchen Ran, et al.
Food Chemistry (2024) Vol. 460, pp. 140596-140596
Closed Access
Jingya Chen, Wenjing Shi, Cenchen Ran, et al.
Food Chemistry (2024) Vol. 460, pp. 140596-140596
Closed Access
A Review of New Materials and Methods Used in the Production of Protein-Based Fat Replacers for the Food Industry
Milica Stožinić, Ivana Lončarević, Biljana Pajin, et al.
Processes (2024) Vol. 12, Iss. 10, pp. 2208-2208
Open Access
Milica Stožinić, Ivana Lončarević, Biljana Pajin, et al.
Processes (2024) Vol. 12, Iss. 10, pp. 2208-2208
Open Access
Guidelines for assessing the capacity of food‐derived nutrients to alleviate intestinal inflammation
Jinfan Yang, Zhengqing Li, Ning Shang, et al.
Food Safety and Health (2024)
Open Access
Jinfan Yang, Zhengqing Li, Ning Shang, et al.
Food Safety and Health (2024)
Open Access
Recent innovations for improving the techno‐functional properties of plant‐based egg analogs and egg‐mimicking products to promote their industrialization and commercialization
Ibrahim Khalifa, Zhihua Li, Asad Nawaz, et al.
Comprehensive Reviews in Food Science and Food Safety (2024) Vol. 24, Iss. 1
Open Access
Ibrahim Khalifa, Zhihua Li, Asad Nawaz, et al.
Comprehensive Reviews in Food Science and Food Safety (2024) Vol. 24, Iss. 1
Open Access
