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:
Application of rheology and interfacial rheology to investigate the emulsion stability of ultrasound-assisted cross-linked myofibrillar protein: Effects of oil phase types
Ye Tao, Jiaming Cai, Peng Wang, et al.
Food Hydrocolloids (2024) Vol. 154, pp. 110086-110086
Closed Access | Times Cited: 16
Ye Tao, Jiaming Cai, Peng Wang, et al.
Food Hydrocolloids (2024) Vol. 154, pp. 110086-110086
Closed Access | Times Cited: 16
Showing 16 citing articles:
Ultrasonic combined pH shifting strategy for improving the stability of emulsion stabilized by yeast proteins: Focused on solubility, protein structure, interface properties
Xueting Zheng, Tianfu Cheng, Sibo Liu, et al.
International Journal of Biological Macromolecules (2025), pp. 139396-139396
Closed Access
Xueting Zheng, Tianfu Cheng, Sibo Liu, et al.
International Journal of Biological Macromolecules (2025), pp. 139396-139396
Closed Access
Development of novel Lactobacillus plantarum-encapsulated Bigel based on soy lecithin-beeswax oleogel and flaxseed gum hydrogel for enhanced survival during storage and gastrointestinal digestion
Peiyang Li, Fu Chen, Shenghong Yuan, et al.
Food Hydrocolloids (2025) Vol. 163, pp. 111052-111052
Closed Access
Peiyang Li, Fu Chen, Shenghong Yuan, et al.
Food Hydrocolloids (2025) Vol. 163, pp. 111052-111052
Closed Access
Techno‐functionality of jack bean (Canavalia ensiformis ) protein concentrate: a comparative study with soy and pea proteins
Juliana Eloy Granato Costa, Jessica da Silva Matos, Paula Zambe Azevedo, et al.
Journal of the Science of Food and Agriculture (2025)
Closed Access
Juliana Eloy Granato Costa, Jessica da Silva Matos, Paula Zambe Azevedo, et al.
Journal of the Science of Food and Agriculture (2025)
Closed Access
Influence of Glycerol and Tween on Yeast Films Functionalized with Cinnamon and Lavender Essential Oils
Iulia Bleoancă, Mihaela Turturică, Iuliana Aprodu, et al.
Coatings (2025) Vol. 15, Iss. 2, pp. 118-118
Open Access
Iulia Bleoancă, Mihaela Turturică, Iuliana Aprodu, et al.
Coatings (2025) Vol. 15, Iss. 2, pp. 118-118
Open Access
Impact of high-speed shear homogenization pretreatment on structure, functional characteristics, and interfacial properties: A case of Rice Glutelin
Zhuangpeng Wang, Zhangtao Chen, L. J. J. Tan, et al.
Food Chemistry X (2025), pp. 102219-102219
Open Access
Zhuangpeng Wang, Zhangtao Chen, L. J. J. Tan, et al.
Food Chemistry X (2025), pp. 102219-102219
Open Access
The impact of fish oil oxidation on interfacial properties and system stability of cod protein
Ting-qi Yang, Kaiyu Jiang, Songlin Liu, et al.
Food Research International (2025), pp. 115904-115904
Closed Access
Ting-qi Yang, Kaiyu Jiang, Songlin Liu, et al.
Food Research International (2025), pp. 115904-115904
Closed Access
Influences of different ultrasonic treatment intensities on the molecular chain conformation and interfacial behavior of sugar beet pectin
Ting Liu, Hecheng Meng, Xiaobing Guo, et al.
International Journal of Biological Macromolecules (2024) Vol. 275, pp. 133643-133643
Closed Access | Times Cited: 3
Ting Liu, Hecheng Meng, Xiaobing Guo, et al.
International Journal of Biological Macromolecules (2024) Vol. 275, pp. 133643-133643
Closed Access | Times Cited: 3
Effect of heat treatment on the stability of ultrasound-assisted cross-linked myofibrillar protein-stabilized emulsion filler phases via rheology and tribology
Ye Tao, Jiaming Cai, Peng Wang, et al.
Food Hydrocolloids (2024) Vol. 158, pp. 110570-110570
Closed Access | Times Cited: 2
Ye Tao, Jiaming Cai, Peng Wang, et al.
Food Hydrocolloids (2024) Vol. 158, pp. 110570-110570
Closed Access | Times Cited: 2
Influence of synergistic/competitive interactions of nonionic emulsifiers and proteins on the foam stability of whole egg liquids: Based on air-water and oil-water dual interface perspectives
Yuanyuan Zhang, Haobo Jin, Yanli Wang, et al.
Food Hydrocolloids (2024) Vol. 158, pp. 110580-110580
Closed Access | Times Cited: 2
Yuanyuan Zhang, Haobo Jin, Yanli Wang, et al.
Food Hydrocolloids (2024) Vol. 158, pp. 110580-110580
Closed Access | Times Cited: 2
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
Kuo Zhao, Yilin Hao, Xin Guo, et al.
International Journal of Biological Macromolecules (2024), pp. 135648-135648
Closed Access | Times Cited: 2
Goose liver protein emulsion with enhanced interfacial stabilization by facile core-shell curcumin complexation
Yangyang Hu, Yangying Sun, Changyu Zhou, et al.
International Journal of Biological Macromolecules (2024) Vol. 274, pp. 133324-133324
Closed Access
Yangyang Hu, Yangying Sun, Changyu Zhou, et al.
International Journal of Biological Macromolecules (2024) Vol. 274, pp. 133324-133324
Closed Access
Density and stability of oil-in-water emulsions
Olga I. Matienko, Е. Г. Филатова, Vadim Chebunin
Proceedings of universities Applied chemistry and biotechnology (2024) Vol. 14, Iss. 2, pp. 285-290
Open Access
Olga I. Matienko, Е. Г. Филатова, Vadim Chebunin
Proceedings of universities Applied chemistry and biotechnology (2024) Vol. 14, Iss. 2, pp. 285-290
Open Access
Pectin based gels and their advanced application in food: from hydrogel to emulsion gel
Shuixian Huang, Yanbing Zhang, Qin Chen, et al.
Food Hydrocolloids (2024) Vol. 160, pp. 110841-110841
Closed Access
Shuixian Huang, Yanbing Zhang, Qin Chen, et al.
Food Hydrocolloids (2024) Vol. 160, pp. 110841-110841
Closed Access
Regulation of Whey Protein Microparticle Adsorption and Interfacial Film Formation by Polysaccharides for Enhanced Pickering Emulsion Stability
Yiyi Zhang, Wenni Tian, Yupei Deng, et al.
Food Hydrocolloids (2024), pp. 110879-110879
Closed Access
Yiyi Zhang, Wenni Tian, Yupei Deng, et al.
Food Hydrocolloids (2024), pp. 110879-110879
Closed Access
Underlying the effect of soybean oil concentration on the gelling properties of myofibrillar protein-based emulsion gels: Perspective on interfacial adsorption, rheological properties and protein conformation
Wenjing Yao, Xinning Huang, Cheng Li, et al.
Food Hydrocolloids (2024), pp. 110935-110935
Closed Access
Wenjing Yao, Xinning Huang, Cheng Li, et al.
Food Hydrocolloids (2024), pp. 110935-110935
Closed Access
Improving the rheological and tribological properties of emulsion-filled gel by ultrasound-assisted cross-linked myofibrillar protein emulsion: Insight into the simulation of oral processing
Tao Ye, Jiaming Cai, Peng Wang, et al.
Ultrasonics Sonochemistry (2024) Vol. 112, pp. 107205-107205
Open Access
Tao Ye, Jiaming Cai, Peng Wang, et al.
Ultrasonics Sonochemistry (2024) Vol. 112, pp. 107205-107205
Open Access
Fish oil emulsions stabilized by enzymatic hydrolysis, glycation, and fibrillation of β-Lg: Stability and EPA/DHA bioaccessibility
Qingchun Zhang, Hao‐Jie Zhu, Rui Wang, et al.
Food Chemistry (2024) Vol. 469, pp. 142550-142550
Closed Access
Qingchun Zhang, Hao‐Jie Zhu, Rui Wang, et al.
Food Chemistry (2024) Vol. 469, pp. 142550-142550
Closed Access
