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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:

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: 21

Showing 21 citing articles:

Development of corn starch-sodium alginate emulsion gels as animal fat substitute: Effect of oil concentration
Chun-yan Su, Dong Li, Lijun Wang, et al.
Food Hydrocolloids (2024) Vol. 157, pp. 110439-110439
Closed Access | Times Cited: 6
Preparation, interaction, and digestion of peanut oil body-based emulsion gels with xanthan gum and gallic acid
Tingwei Zhu, Shuoxing Wang, Di Yan, et al.
Food Hydrocolloids (2025) Vol. 163, pp. 111063-111063
Closed Access
Characteristics and Functional Properties of Bioactive Oleogels: A Current Review
Jannatul Ferdaus, Niaz Mahmud, Sudipta Talukder, et al.
Gels (2025) Vol. 11, Iss. 1, pp. 69-69
Open Access
Preparation, characterization, and application of composite oleogels based on whey protein isolate and sodium alginate
Yang Li, Shijie Zheng, Yuanyuan Song, et al.
International Journal of Biological Macromolecules (2025), pp. 140317-140317
Closed Access
Effects of different polysaccharides on the formation, stability, and rheological properties of oleogels structured by octenyl succinic anhydride starch
Wenbo Miao, David Julian McClements, Jilong Wang, et al.
Food Chemistry (2025), pp. 143076-143076
Closed Access
Construction of oleogels based on emulsion gels stabilized by glycyrrhizic acid and chitosan
Qianzhu Lin, Chenxi Wang, Zhengyu Jin, et al.
Food Hydrocolloids (2024) Vol. 155, pp. 110163-110163
Closed Access | Times Cited: 4
Enhancement of resistant starch content in ethyl cellulose-based oleogels cakes with the incorporation of glycerol monostearate
Xiaohan Chen, Dongming Lan, Daoming Li, et al.
Current Research in Food Science (2024) Vol. 8, pp. 100770-100770
Open Access | Times Cited: 4
Preparation of emulsion-template oleogels: Tuning properties by controlling initial water content and evaporation method
Wenbo Miao, Zhiheng Zhang, Qianzhu Lin, et al.
Food Hydrocolloids (2024) Vol. 158, pp. 110519-110519
Closed Access | Times Cited: 4
Exploring the frontier of bioactive oleogels in recent research
Deniz Günal‐Köroğlu, Büşra Gültekin Subaşı, Beyza Saricaoglu, et al.
Trends in Food Science & Technology (2024) Vol. 151, pp. 104613-104613
Closed Access | Times Cited: 3
Insights into the Pickering emulsions stabilized by yeast dietary fiber: Interfacial adsorption kinetics, rheological characteristics, and stabilization mechanisms
Yaqiu Kong, Jieling Chen, Zehan Hong, et al.
Food Chemistry (2024) Vol. 464, pp. 141924-141924
Closed Access | Times Cited: 2
The lipid-amylose complexes enhance resistant starch content in candelilla wax-based oleogels cookies
Xiaohan Chen, Weifei Wang
International Journal of Biological Macromolecules (2024) Vol. 278, pp. 134804-134804
Closed Access | Times Cited: 1
Construction of thermostable and temperature-responsive emulsion gels using gelatin: a novel strategy for replacing animal fat
Yixiao Wang, Xiaoyu Ma, Ling Zhang, et al.
Food Hydrocolloids (2024) Vol. 158, pp. 110529-110529
Closed Access | Times Cited: 1
Preparation of Ovalbumin/Xanthan Gum/Chitosan Pickering Emulsion Oleogel Added with Amomum villosum Lour. Extract and Its Application in Cookies
Shan Xue, Jilong Zhao, Zhouyi Xiong, et al.
Gels (2024) Vol. 10, Iss. 11, pp. 683-683
Open Access | Times Cited: 1
Insights into the Pickering Emulsions Stabilized by Yeast Dietary Fiber: Interfacial Adsorption Kinetics, Rheological Characteristics, and Stabilization Mechanisms
Yaqiu Kong, Jieling Chen, Zehan Hong, et al.
(2024)
Closed Access
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
Preparation of soybean protein isolate–ester emulsifier oleogels and comparative study of their structure and properties
Xi Chen, Jianfei Zhu, Dongling Tian, et al.
Food Chemistry (2024) Vol. 461, pp. 140927-140927
Closed Access
Enhanced emulsification properties of microalgae protein through gellan gum conjugation: Mechanistic insights and applications in curcumin encapsulation and delivery
Xiao Jing Guo, Yuqian Qiao, Zhicheng Huang, et al.
International Journal of Biological Macromolecules (2024) Vol. 281, pp. 136275-136275
Closed Access
Egg White Protein–Soybean Protein Isolate Hierarchical Network Hydrogel for Enhanced Adsorption of Methylene Blue
Mei Zhang, Xu Wang
Water (2024) Vol. 16, Iss. 23, pp. 3357-3357
Open Access
Encapsulation of ferulic acid in potato protein-pectin nanocomplexes with improved stability and controlled release properties
Zenghong Xing, Wenxin Han, Taotao Dai, et al.
Food Bioscience (2024), pp. 105553-105553
Closed Access
Effect of Heat Treatment on Gelatin Properties and the Construction of High Internal Phase Emulsions for 3D Printing
Yixiao Wang, Ling Zhang, Geng Cao, et al.
Foods (2024) Vol. 13, Iss. 24, pp. 4009-4009
Open Access
Impact of ultrasonication and high-pressure homogenization on the structure and characteristics of emulsion-templated oleogels stabilized by low-density lipoprotein/pectin complexes
Mahmoud Abou-Elsoud, Mohamed Salama, Shuze Ren, et al.
Food Hydrocolloids (2024), pp. 110985-110985
Closed Access
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