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:
Advancing the pH-driven encapsulation technique of curcumin: Molecular interaction shifts due to structural and charge variations
Hanyu Li, Minghui Zhao, Jinghong Li, et al.
Food Hydrocolloids (2024) Vol. 152, pp. 109952-109952
Closed Access | Times Cited: 14
Hanyu Li, Minghui Zhao, Jinghong Li, et al.
Food Hydrocolloids (2024) Vol. 152, pp. 109952-109952
Closed Access | Times Cited: 14
Showing 14 citing articles:
High internal phase Pickering emulsions stabilized by egg yolk-carboxymethyl cellulose as an age-friendly dysphagia food: Tracking the dynamic transition from co-solubility to coacervates
Jingjie Hou, Yujia Liu, Yunze Ma, et al.
Carbohydrate Polymers (2024) Vol. 342, pp. 122430-122430
Closed Access | Times Cited: 12
Jingjie Hou, Yujia Liu, Yunze Ma, et al.
Carbohydrate Polymers (2024) Vol. 342, pp. 122430-122430
Closed Access | Times Cited: 12
Exploring the phase behavior of natural egg yolk-carboxymethyl cellulose concentrate: Impact on emulsification and gelling properties
Jingjie Hou, Hongyu Chang, Yufei Liu, et al.
Food Hydrocolloids (2024) Vol. 157, pp. 110385-110385
Closed Access | Times Cited: 8
Jingjie Hou, Hongyu Chang, Yufei Liu, et al.
Food Hydrocolloids (2024) Vol. 157, pp. 110385-110385
Closed Access | Times Cited: 8
Different polysaccharide-enhanced probiotic and polyphenol dual-functional factor co-encapsulated microcapsules demonstrate acute colitis alleviation efficacy and food fortification
Rui Sun, Zhongyi Lv, Ying Wang, et al.
Carbohydrate Polymers (2024) Vol. 345, pp. 122572-122572
Closed Access | Times Cited: 6
Rui Sun, Zhongyi Lv, Ying Wang, et al.
Carbohydrate Polymers (2024) Vol. 345, pp. 122572-122572
Closed Access | Times Cited: 6
In situ encapsulation of anthocyanin within soybean protein isolate chains driven by pH for detecting the freshness of food
Leping Li, Zhihang Xu, Huijie Yang, et al.
Food Bioscience (2024) Vol. 61, pp. 104688-104688
Closed Access | Times Cited: 5
Leping Li, Zhihang Xu, Huijie Yang, et al.
Food Bioscience (2024) Vol. 61, pp. 104688-104688
Closed Access | Times Cited: 5
Gelatin-nanocellulose stabilized emulsion-filled hydrogel beads loaded with curcumin: Preparation, encapsulation and release behavior
Siyi Liu, Yuxi Wang, Yue Huang, et al.
International Journal of Biological Macromolecules (2024) Vol. 275, pp. 133551-133551
Closed Access | Times Cited: 5
Siyi Liu, Yuxi Wang, Yue Huang, et al.
International Journal of Biological Macromolecules (2024) Vol. 275, pp. 133551-133551
Closed Access | Times Cited: 5
Physico-Chemical Characteristics of pH-Driven Active Film Loading with Curcumin Based on the Egg White Protein and Sodium Alginate Matrices
Hanyu Li, Mengzhuo Liu, Xinyi Ju, et al.
Foods (2024) Vol. 13, Iss. 9, pp. 1340-1340
Open Access | Times Cited: 3
Hanyu Li, Mengzhuo Liu, Xinyi Ju, et al.
Foods (2024) Vol. 13, Iss. 9, pp. 1340-1340
Open Access | Times Cited: 3
Overcoming the Application Limitations of pH-Driven Encapsulation of Bioactive Compounds: Strategies and Perspectives
Xiao Wang, Haiteng Li, Yulong Bao, et al.
Current Opinion in Food Science (2024) Vol. 59, pp. 101212-101212
Closed Access | Times Cited: 3
Xiao Wang, Haiteng Li, Yulong Bao, et al.
Current Opinion in Food Science (2024) Vol. 59, pp. 101212-101212
Closed Access | Times Cited: 3
Synergistic stabilization of ovalbumin by S-configuration transitions and positively charged amino acids: A thermal aggregation mechanism perspective
Xiaohan Zhang, Jinghong Li, Jiaqi Wang, et al.
Food Hydrocolloids (2024) Vol. 156, pp. 110284-110284
Closed Access | Times Cited: 2
Xiaohan Zhang, Jinghong Li, Jiaqi Wang, et al.
Food Hydrocolloids (2024) Vol. 156, pp. 110284-110284
Closed Access | Times Cited: 2
Eco-friendly, pH-sensitive curcumin-loaded sodium alginate/hydroxyapatite/quaternary ammonium chitosan microspheres with enhanced antibacterial and antioxidant activities for fruit preservation
Haonan Sun, Xiaolin Qiu, Xiaoyi Li, et al.
International Journal of Biological Macromolecules (2024) Vol. 279, pp. 135297-135297
Closed Access | Times Cited: 1
Haonan Sun, Xiaolin Qiu, Xiaoyi Li, et al.
International Journal of Biological Macromolecules (2024) Vol. 279, pp. 135297-135297
Closed Access | Times Cited: 1
Egg white protein‑sodium alginate smart labels based on pH-driven method and nonphase change 3D printing in mackerel freshness response
Siyao Han, Dekun Meng, Yujia Liu, et al.
International Journal of Biological Macromolecules (2024), pp. 139404-139404
Closed Access | Times Cited: 1
Siyao Han, Dekun Meng, Yujia Liu, et al.
International Journal of Biological Macromolecules (2024), pp. 139404-139404
Closed Access | Times Cited: 1
Construction of mixed gels of yolk granules and salted ovalbumin driven by pH: phase behavior and calcium bioaccessibility
Xueying Wang, Nan Zhang, Zeyang Wu, et al.
Food Hydrocolloids (2024), pp. 110682-110682
Closed Access
Xueying Wang, Nan Zhang, Zeyang Wu, et al.
Food Hydrocolloids (2024), pp. 110682-110682
Closed Access
Effect of pH-Shift Treatment on IgE-Binding Capacity and Conformational Structures of Peanut Protein
Qin Geng, Wenlong Zhou, Ying Zhang, et al.
Foods (2024) Vol. 13, Iss. 21, pp. 3467-3467
Open Access
Qin Geng, Wenlong Zhou, Ying Zhang, et al.
Foods (2024) Vol. 13, Iss. 21, pp. 3467-3467
Open Access
pH triggered on-demand tannic acid release via "open-close" of soybean isolate proteins spatial structure for shrimp preservation
Leping Li, Zhihang Xu, Huijie Yang, et al.
Food Control (2024), pp. 111034-111034
Closed Access
Leping Li, Zhihang Xu, Huijie Yang, et al.
Food Control (2024), pp. 111034-111034
Closed Access
Improvement of rheological, network structure and 3D printing properties of heat-induced egg yolk low density lipoprotein hydrogel: The role of bivalent metal ions
Jian Li, Rui Chuang, Yunze Ma, et al.
Food Chemistry (2024) Vol. 467, pp. 142214-142214
Closed Access
Jian Li, Rui Chuang, Yunze Ma, et al.
Food Chemistry (2024) Vol. 467, pp. 142214-142214
Closed Access
