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!
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Requested Article:
Characterization of complex coacervation between chia seed gum and whey protein isolate: Effect of pH, protein/polysaccharide mass ratio and ionic strength
Lin Li, Bin Lai, Jia‐Nan Yan, et al.
Food Hydrocolloids (2023) Vol. 148, pp. 109445-109445
Closed Access | Times Cited: 22
Lin Li, Bin Lai, Jia‐Nan Yan, et al.
Food Hydrocolloids (2023) Vol. 148, pp. 109445-109445
Closed Access | Times Cited: 22
Showing 22 citing articles:
Structure, gelation mechanism of plant proteins versus dairy proteins and evolving modification strategies
Qi Tang, Yrjö H. Roos, Song Miao
Trends in Food Science & Technology (2024) Vol. 147, pp. 104464-104464
Closed Access | Times Cited: 12
Qi Tang, Yrjö H. Roos, Song Miao
Trends in Food Science & Technology (2024) Vol. 147, pp. 104464-104464
Closed Access | Times Cited: 12
O1/W/O2 double emulsion gels based on nanoemulsions and Pickering particles for co-encapsulating quercetin and cyanidin: A functional fat substitute
Qinbo Jiang, Yifeng Sun, Hui Zhang
Food Research International (2024) Vol. 184, pp. 114269-114269
Closed Access | Times Cited: 8
Qinbo Jiang, Yifeng Sun, Hui Zhang
Food Research International (2024) Vol. 184, pp. 114269-114269
Closed Access | Times Cited: 8
Effect of ultrasound synergistic pH shift modification treatment on Hericium erinaceus protein structure and its application in 3D printing
Pin Gong, Yue Shan, Jie Wang, et al.
International Journal of Biological Macromolecules (2025) Vol. 295, pp. 139562-139562
Closed Access
Pin Gong, Yue Shan, Jie Wang, et al.
International Journal of Biological Macromolecules (2025) Vol. 295, pp. 139562-139562
Closed Access
pH-regulated preparation and structural characterization of non-covalent complexes of soybean isolate proteins with different charged polysaccharides
Jiaying Chen, Yilin Wang, Mei Pu, et al.
International Journal of Biological Macromolecules (2025) Vol. 298, pp. 140004-140004
Closed Access
Jiaying Chen, Yilin Wang, Mei Pu, et al.
International Journal of Biological Macromolecules (2025) Vol. 298, pp. 140004-140004
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
Ruihua Zhang, Shuting Li, Mingyan Ai, et al.
Ultrasonics Sonochemistry (2025), pp. 107246-107246
Open Access
Structure, emulsifying and embedding characteristics of soy protein isolate induced by the complexation of carrageenan with different charge groups
Liurong Huang, Yuhan Yan, Lulu Qu, et al.
Food Hydrocolloids (2024) Vol. 157, pp. 110455-110455
Closed Access | Times Cited: 5
Liurong Huang, Yuhan Yan, Lulu Qu, et al.
Food Hydrocolloids (2024) Vol. 157, pp. 110455-110455
Closed Access | Times Cited: 5
Complex coacervation of low methoxy pectin with three types of gelatins for the encapsulation of fish oil
Wenjie Zhang, Lijia Chen, Qiqi Bian, et al.
Food Chemistry (2024) Vol. 460, pp. 140567-140567
Closed Access | Times Cited: 3
Wenjie Zhang, Lijia Chen, Qiqi Bian, et al.
Food Chemistry (2024) Vol. 460, pp. 140567-140567
Closed Access | Times Cited: 3
Formulations and evaluations of structural and physico-chemical properties of soy yogurts: Effect of incorporating soy protein isolate/chitosan complexed microgels
Imane Bourouis, David Julian McClements, Cunshe Chen, et al.
LWT (2024) Vol. 206, pp. 116569-116569
Open Access | Times Cited: 3
Imane Bourouis, David Julian McClements, Cunshe Chen, et al.
LWT (2024) Vol. 206, pp. 116569-116569
Open Access | Times Cited: 3
The complex coacervation of gum Arabic and krill protein isolate and their application for Antarctic krill oil encapsulation
Yiwei Cui, Kai Chen, Kang Chen, et al.
Carbohydrate Polymers (2024) Vol. 348, pp. 122831-122831
Closed Access | Times Cited: 3
Yiwei Cui, Kai Chen, Kang Chen, et al.
Carbohydrate Polymers (2024) Vol. 348, pp. 122831-122831
Closed Access | Times Cited: 3
Microgel Particles of Chlorella pyrenoidosa Protein to Fabricate Camellia Oil-Based Oleogels by Pickering Emulsion-Templated Approach
Kaini Chen, Qinbo Jiang, Hui Zhang
ACS Food Science & Technology (2024) Vol. 4, Iss. 6, pp. 1501-1510
Closed Access | Times Cited: 2
Kaini Chen, Qinbo Jiang, Hui Zhang
ACS Food Science & Technology (2024) Vol. 4, Iss. 6, pp. 1501-1510
Closed Access | Times Cited: 2
Prospects of using non-thermal technologies for chia seed mucilage extraction
Divyang Solanki, Indrawati Oey, Sangeeta Prakash, et al.
Sustainable Food Technology (2024) Vol. 2, Iss. 4, pp. 993-1010
Open Access | Times Cited: 2
Divyang Solanki, Indrawati Oey, Sangeeta Prakash, et al.
Sustainable Food Technology (2024) Vol. 2, Iss. 4, pp. 993-1010
Open Access | Times Cited: 2
Mechanistic insights into the interaction of Lycium barbarum polysaccharide with whey protein isolate: Functional and structural characterization
Hailin Wang, Jinrong Zhang, Pingfan Rao, et al.
Food Chemistry (2024) Vol. 463, pp. 141080-141080
Closed Access | Times Cited: 2
Hailin Wang, Jinrong Zhang, Pingfan Rao, et al.
Food Chemistry (2024) Vol. 463, pp. 141080-141080
Closed Access | Times Cited: 2
Whey Protein Isolate-Tamarind Seed Gum Complexes stabilized Dysphagia Friendly High Internal Phase Emulsions: The effects of pH conditions and mass ratios
Zilong Wang, Liuping Fan, Xiaowei Yan, et al.
Food Hydrocolloids (2024) Vol. 159, pp. 110609-110609
Closed Access | Times Cited: 1
Zilong Wang, Liuping Fan, Xiaowei Yan, et al.
Food Hydrocolloids (2024) Vol. 159, pp. 110609-110609
Closed Access | Times Cited: 1
Salt reduction in myofibrillar protein gel via inhomogeneous distribution of sodium-containing encapsulated fish oil coacervate: Mucopenetration ability of sodium carboxymethyl cellulose
Yongfang Gao, Yanjie Guo, Jiarui Ye, et al.
International Journal of Biological Macromolecules (2024) Vol. 268, pp. 131998-131998
Closed Access | Times Cited: 1
Yongfang Gao, Yanjie Guo, Jiarui Ye, et al.
International Journal of Biological Macromolecules (2024) Vol. 268, pp. 131998-131998
Closed Access | Times Cited: 1
Gelation properties and swallowing characteristics of heat-induced whey protein isolate/chia seed gum composite gels as dysphagia food
Lin Li, Yuqiao Wang, Lin-Da Zhang, et al.
Food Chemistry (2024) Vol. 464, pp. 141712-141712
Closed Access | Times Cited: 1
Lin Li, Yuqiao Wang, Lin-Da Zhang, et al.
Food Chemistry (2024) Vol. 464, pp. 141712-141712
Closed Access | Times Cited: 1
Pickering Emulsion Stabilized by Different Concentrations of Whey Protein–Cress Seed Gum Nanoparticles
Maryam Davtalab, Sara Naji‐Tabasi, Mostafa Shahidi Noghabi, et al.
Foods (2024) Vol. 13, Iss. 23, pp. 3777-3777
Open Access | Times Cited: 1
Maryam Davtalab, Sara Naji‐Tabasi, Mostafa Shahidi Noghabi, et al.
Foods (2024) Vol. 13, Iss. 23, pp. 3777-3777
Open Access | Times Cited: 1
Fabrication and characterization of industrially stable whey protein nanogels via thermal denaturation and calcium interaction
Zhaoshuo Yu, Ciara Errity, Jean‐Christophe Jacquier
Food Hydrocolloids (2024) Vol. 159, pp. 110641-110641
Open Access
Zhaoshuo Yu, Ciara Errity, Jean‐Christophe Jacquier
Food Hydrocolloids (2024) Vol. 159, pp. 110641-110641
Open Access
Phase behavior and synergistic gelation of scallop (Patinopecten yessoensis) male gonad hydrolysates and gellan gum driven by pH
Jia‐Cheng Liu, Bin Nie, Yuqiao Wang, et al.
Journal of the Science of Food and Agriculture (2024) Vol. 105, Iss. 3, pp. 1841-1849
Closed Access
Jia‐Cheng Liu, Bin Nie, Yuqiao Wang, et al.
Journal of the Science of Food and Agriculture (2024) Vol. 105, Iss. 3, pp. 1841-1849
Closed Access
Coacervation for biomedical applications: innovations involving nucleic acids
Kimiasadat Mirlohi, Whitney C. Blocher McTigue
Soft Matter (2024)
Open Access
Kimiasadat Mirlohi, Whitney C. Blocher McTigue
Soft Matter (2024)
Open Access
Effect of black highland barley polysaccharides and low frequency-static magnetic field on casein-based coacervates: Formation, characterization, and probiotic encapsulation capacity
Jingyi Wang, Xue Zhang, Shuzhen Ma, et al.
International Journal of Biological Macromolecules (2024) Vol. 287, pp. 138595-138595
Closed Access
Jingyi Wang, Xue Zhang, Shuzhen Ma, et al.
International Journal of Biological Macromolecules (2024) Vol. 287, pp. 138595-138595
Closed Access
Coacervates of lactoferrin with resistant dextrin via noncovalent interaction for enhanced thermal stability, interface characteristics and DHA encapsulation
Juanjuan Luo, Ning Wang, Haohui Li, et al.
Food Science of Animal Resources (2024)
Open Access
Juanjuan Luo, Ning Wang, Haohui Li, et al.
Food Science of Animal Resources (2024)
Open Access
Synergistic effect of edible salts on the physicochemical properties of whey protein Isolate-Carrageenan complexes and their Application as foam and emulsion Stabilizers
Yu Chen, Lihong Chen, Feng Li, et al.
Food Research International (2024) Vol. 201, pp. 115621-115621
Closed Access
Yu Chen, Lihong Chen, Feng Li, et al.
Food Research International (2024) Vol. 201, pp. 115621-115621
Closed Access
Gelatin/peach gum complex coacervated microcapsules loaded with cinnamon essential oil: preparation, characterization, antibacterial properties and its application in mushroom (Agaricus bisporus)
Xiuxiu Chen, Yan Feng, Luan Xia, et al.
Food Control (2024), pp. 111129-111129
Closed Access
Xiuxiu Chen, Yan Feng, Luan Xia, et al.
Food Control (2024), pp. 111129-111129
Closed Access
