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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:

Outstanding antioxidant pickering high internal phase emulsions by co-assembled polyphenol-soy β-conglycinin nanoparticles
Liping Peng, Chuan‐He Tang
Food Research International (2020) Vol. 136, pp. 109509-109509
Closed Access | Times Cited: 69

Showing 1-25 of 69 citing articles:

Review of recent advances in the preparation, properties, and applications of high internal phase emulsions
Hongxia Gao, Li Ma, Ce Cheng, et al.
Trends in Food Science & Technology (2021) Vol. 112, pp. 36-49
Closed Access | Times Cited: 187
Oleogels: Promising alternatives to solid fats for food applications
Shaziya Manzoor, F.A. Masoodi, Farah Naqash, et al.
Food Hydrocolloids for Health (2022) Vol. 2, pp. 100058-100058
Closed Access | Times Cited: 134
Advances in Pickering emulsions stabilized by protein particles: Toward particle fabrication, interaction and arrangement
Chenzhi Wang, Jianhui Wu, Chunhua Wang, et al.
Food Research International (2022) Vol. 157, pp. 111380-111380
Closed Access | Times Cited: 86
Sea bass protein-polyphenol complex stabilized high internal phase of algal oil Pickering emulsions to stabilize astaxanthin for 3D food printing
Lijuan Zhang, Chengfu Zhou, Shanghua Xing, et al.
Food Chemistry (2023) Vol. 417, pp. 135824-135824
Closed Access | Times Cited: 79
Ultrasonic-assisted pH shift-induced interfacial remodeling for enhancing the emulsifying and foaming properties of perilla protein isolate
Jing Yang, Yuqing Duan, Fang Geng, et al.
Ultrasonics Sonochemistry (2022) Vol. 89, pp. 106108-106108
Open Access | Times Cited: 68
Advances in preparation and application of food-grade emulsion gels
Lanyi Zhi, Zhe Liu, Chao Wu, et al.
Food Chemistry (2023) Vol. 424, pp. 136399-136399
Closed Access | Times Cited: 48
Emerging technologies to improve plant protein functionality with protein-polyphenol interactions
Woojeong Kim, Yong Wang, Cordelia Selomulya
Trends in Food Science & Technology (2024) Vol. 147, pp. 104469-104469
Open Access | Times Cited: 32
Lipid oxidation in emulsions: New insights from the past two decades
Marie Hennebelle, Pierre Villeneuve, Erwann Durand, et al.
Progress in Lipid Research (2024) Vol. 94, pp. 101275-101275
Open Access | Times Cited: 23
Enhancing the properties of soy protein isolate and dialdehyde starch films for food packaging applications through tannic acid crosslinking
Yuan Zhao, Ran Tian, Qin Zhang, et al.
Carbohydrate Polymers (2024) Vol. 332, pp. 121903-121903
Closed Access | Times Cited: 22
Recent Progress on Protein-Polyphenol Complexes: Effect on Stability and Nutrients Delivery of Oil-in-Water Emulsion System
Minghui Li, Christos Ritzoulis, Qiwei Du, et al.
Frontiers in Nutrition (2021) Vol. 8
Open Access | Times Cited: 84
Pickering emulsions stabilized by zein-proanthocyanidins-pectin ternary composites (ZPAAPs): Construction and delivery studies
Wenjing Li, Dongjie Huang, Weixuan Song, et al.
Food Chemistry (2022) Vol. 404, pp. 134642-134642
Closed Access | Times Cited: 53
Omega‐3 polyunsaturated fatty acid encapsulation system: Physical and oxidative stability, and medical applications
Qiwei Du, Linhui Zhou, Minghui Li, et al.
Food Frontiers (2022) Vol. 3, Iss. 2, pp. 239-255
Open Access | Times Cited: 41
Preparation of Pickering emulsions based on soy protein isolate-tannic acid for protecting aroma compounds and their application in beverages
Kaiwen Wu, Zeyu Shi, Chuanxiang Liu, et al.
Food Chemistry (2022) Vol. 390, pp. 133182-133182
Closed Access | Times Cited: 37
Novel Colloidal Food Ingredients: Protein Complexes and Conjugates
Fuguo Liu, David Julian McClements, Cuicui Ma, et al.
Annual Review of Food Science and Technology (2023) Vol. 14, Iss. 1, pp. 35-61
Open Access | Times Cited: 36
Stability, oxidizability, and topical delivery of resveratrol encapsulated in octenyl succinic anhydride starch/chitosan complex-stabilized high internal phase Pickering emulsions
Tian Xu, Zhengbiao Gu, Cheng Li, et al.
Carbohydrate Polymers (2023) Vol. 305, pp. 120566-120566
Closed Access | Times Cited: 32
Stability and release of peach polyphenols encapsulated by Pickering high internal phase emulsions in vitro and in vivo
Yu Song, Leyi Zhou, Decai Zhang, et al.
Food Hydrocolloids (2023) Vol. 139, pp. 108593-108593
Closed Access | Times Cited: 32
High internal phase emulsions stabilized by alkaline-extracted walnut protein isolates and their application in food 3D printing
Xuan Huang, Chunjun Yan, Yanfei Xu, et al.
Food Research International (2023) Vol. 169, pp. 112858-112858
Closed Access | Times Cited: 26
Biopolymer-based pickering high internal phase emulsions: Intrinsic composition of matrix components, fundamental characteristics and perspective
Qiaoli Zhao, Liuping Fan, Jinwei Li
Food Research International (2023) Vol. 165, pp. 112458-112458
Closed Access | Times Cited: 25
Developing biopolymer-stabilized emulsions for improved stability and bioaccessibility of lutein
Yanqi Zhang, Songnan Li, Lingyan Kong, et al.
International Journal of Biological Macromolecules (2024) Vol. 259, pp. 129202-129202
Closed Access | Times Cited: 10
High-pressure microfluidization enhanced the stability of sodium caseinate-EGCG complex-stabilized fish oil emulsion
Wei Tang, Rui Wang, Minghui Li, et al.
Food Chemistry (2024) Vol. 444, pp. 138669-138669
Closed Access | Times Cited: 9
Enhancing emulsifying properties of lentil protein fibrils through EGCG mediation and the mechanism study
Xianghui Yan, Yifu Chu, Jiayi Hang, et al.
Food Hydrocolloids (2024) Vol. 153, pp. 109972-109972
Closed Access | Times Cited: 9
Structural and functional properties of perilla protein isolate extracted from oilseed residues and its utilization in Pickering emulsions
Qiaoli Zhao, Lifeng Wang, Xin Hong, et al.
Food Hydrocolloids (2020) Vol. 113, pp. 106412-106412
Closed Access | Times Cited: 54
Development of Pickering emulsions stabilized by hybrid biopolymeric particles/nanoparticles for nutraceutical delivery
Sedighe Tavasoli, Qi Liu, Seid Mahdi Jafari
Food Hydrocolloids (2021) Vol. 124, pp. 107280-107280
Closed Access | Times Cited: 48
Preparation of Pickering emulsion based on soy protein isolate-gallic acid with outstanding antioxidation and antimicrobial
Fengping Yi, Kaiwen Wu, Genfa Yu, et al.
Colloids and Surfaces B Biointerfaces (2021) Vol. 206, pp. 111954-111954
Closed Access | Times Cited: 41
Fabrication of food-grade Pickering high internal phase emulsions (HIPEs) stabilized by a dihydromyricetin and lysozyme mixture
Sheng Geng, Yunbo Li, Jinling Lv, et al.
Food Chemistry (2021) Vol. 373, pp. 131576-131576
Closed Access | Times Cited: 40
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