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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:

Resveratrol inhibits lipid and protein co-oxidation in sodium caseinate-walnut oil emulsions by reinforcing oil-water interface
Tian Gong, Bang Chen, Ching Yuan Hu, et al.
Food Research International (2022) Vol. 158, pp. 111541-111541
Closed Access | Times Cited: 41

Showing 1-25 of 41 citing articles:

Zein and tannic acid hybrid particles improving physical stability, controlled release properties, and antimicrobial activity of cinnamon essential oil loaded Pickering emulsions
Simin Fan, Qing‐Feng Yang, Debao Wang, et al.
Food Chemistry (2024) Vol. 446, pp. 138512-138512
Open Access | Times Cited: 11
Fabrication of a novel antioxidant emulsifier through tuning the molecular interaction between soy protein isolates and young apple polyphenols
Zhi Chao Song, Huan Zhang, Peng Fei Niu, et al.
Food Chemistry (2023) Vol. 420, pp. 136110-136110
Closed Access | Times Cited: 35
Physicochemical and functional properties of RG-I enriched pectin extracted from thinned-young apples
Jiebing Zhou, Dan Liu, Wenhui Xia, et al.
International Journal of Biological Macromolecules (2023) Vol. 236, pp. 123953-123953
Closed Access | Times Cited: 22
Resveratrol promotes interfacial adsorption behaviour and retards protein-lipid co-oxidation of whey protein isolate stabilised O/W emulsions
Jiaxin Chen, Jingming Zhang, Zihan Xu, et al.
Food Hydrocolloids (2023) Vol. 144, pp. 109010-109010
Closed Access | Times Cited: 21
Effects of three polyphenols with different numbers of phenolic hydroxyls on the structural and interfacial properties and lipid-protein co-oxidation of oil body emulsions
Yi Liao, Mengxue Kang, Tianzhan Kou, et al.
Food Hydrocolloids (2024) Vol. 154, pp. 110077-110077
Closed Access | Times Cited: 9
Sodium caseinate/pectin complex-stabilized emulsion: Multi-frequency ultrasound regulation, characterization and its application in quercetin delivery
Yuxuan Liu, Qiufang Liang, Ying Liu, et al.
Food Hydrocolloids (2024) Vol. 156, pp. 110316-110316
Closed Access | Times Cited: 7
Targeted delivery of food functional ingredients in precise nutrition: design strategy and application of nutritional intervention
Xu Wang, Guohua Shi, Sufang Fan, et al.
Critical Reviews in Food Science and Nutrition (2023) Vol. 64, Iss. 22, pp. 7854-7877
Closed Access | Times Cited: 14
Effect of heat treatment on the physical stability, interfacial composition and protein-lipid co-oxidation of whey protein isolate-stabilised O/W emulsions
Jiaxin Chen, Junjie He, Zihan Zhao, et al.
Food Research International (2023) Vol. 172, pp. 113126-113126
Closed Access | Times Cited: 14
Investigating the effect of catechin on the emulsification and oxidation stability of myofibrillar protein-diacylglycerol emulsions
Yuexin Li, Yubo Zhao, Fangda Sun, et al.
Meat Science (2024) Vol. 210, pp. 109434-109434
Closed Access | Times Cited: 4
Physicochemical properties, photostability, and digestive characteristics of natural emulsion system fabricated by recombinant rice bran oil bodies for lutein ester delivery
Wei Chen, Xiaoyu Li, Wenguan Zhang, et al.
Food Hydrocolloids (2024) Vol. 156, pp. 110270-110270
Closed Access | Times Cited: 4
Lipid oxidation in food emulsions: a review dedicated to the role of the interfacial area
Asif Aslam, Karin Schroën
Current Opinion in Food Science (2023) Vol. 51, pp. 101009-101009
Open Access | Times Cited: 12
Fabrication, characterization, and emulsifying properties of complex based on pea protein isolate/pectin for the encapsulation of pterostilbene
Zonghui Tang, Yuting Tao, Qiuye Huang, et al.
Food Chemistry X (2023) Vol. 18, pp. 100663-100663
Open Access | Times Cited: 12
Study of nanoemulsions using carvacrol/MCT-(Oleic acid-potassium oleate)/ Tween 80 ®- water system by low energy method
Esther Santamaría, Alicia Maestro, Susana Vílchez, et al.
Heliyon (2023) Vol. 9, Iss. 6, pp. e16967-e16967
Open Access | Times Cited: 12
Encapsulation of Carvacrol-Loaded Nanoemulsion Obtained Using Phase Inversion Composition Method in Alginate Beads and Polysaccharide-Coated Alginate Beads
Esther Santamaría, Alicia Maestro, C. González
Foods (2023) Vol. 12, Iss. 9, pp. 1874-1874
Open Access | Times Cited: 11
The Addition of Resveratrol-Loaded Emulsions to Yogurts: Physicochemical Characterization, In Vitro Bioaccessibility and NMR-Based Nutritional Profiles
Zihui Shi, Huan Chen, Junbo He, et al.
Foods (2024) Vol. 13, Iss. 3, pp. 426-426
Open Access | Times Cited: 3
Effect of rosmarinic acid covalent conjugation on the structure and allergenic capacity of ovalbumin
Jieli Shang, Hao‐Long Zeng, Binmei Jia, et al.
LWT (2024) Vol. 197, pp. 115869-115869
Open Access | Times Cited: 3
Inhibited the walnut oil oxidation through the microcapsules that consisted of (−)-Epigallocatechin gallate and sodium caseinate
Qingqing Sun, Wen Tan, Wenyu Liu, et al.
Food Bioscience (2024) Vol. 61, pp. 104601-104601
Closed Access | Times Cited: 3
Young apple polyphenols confer excellent physical and oxidative stabilities to soy protein emulsions for effective β-carotene encapsulation and delivery
Tian Gong, Zhichao Song, Shuai Zhang, et al.
International Journal of Biological Macromolecules (2024) Vol. 275, pp. 133607-133607
Closed Access | Times Cited: 3
Glycerol ginger extract addition to edible coating formulation for preventing oxidation and fungal spoilage of stored walnuts
Muhammad Nouman Shaukat, Rosa Palmeri, Cristina Restuccia, et al.
Food Bioscience (2023) Vol. 52, pp. 102420-102420
Open Access | Times Cited: 10
Structural modification induced by heat treatments improves the emulsifying attributes of lacquer seed protein isolate
Xue Yang, Lin Shi, Tian Gong, et al.
International Journal of Biological Macromolecules (2022) Vol. 222, pp. 1700-1708
Closed Access | Times Cited: 16
Effect of Oil Type on Spatial Partition of Resveratrol in the Aqueous Phase, the Protein Interface and the Oil Phase of O/W Emulsions Stabilized by Whey Protein and Caseinate
Yang Chen, Hao Cheng, Li Liang
Antioxidants (2023) Vol. 12, Iss. 3, pp. 589-589
Open Access | Times Cited: 7
Underlying mechanisms and effects of EGCG on the interfacial composition and protein-lipid co-oxidation of whey protein isolate-stabilised O/W emulsions
Jiaxin Chen, Xue Liang, Baohua Kong, et al.
LWT (2023) Vol. 184, pp. 115055-115055
Open Access | Times Cited: 7
Co-encapsulation of bioactive components using protein-based various assemblies: Necessary, assembling structure, location and partition
Kaiwen W. Chen, Fanlin Zhou, Yang Chen, et al.
Food Hydrocolloids (2023) Vol. 148, pp. 109492-109492
Closed Access | Times Cited: 7
Effects of limited enzymatic hydrolysis and polysaccharide addition on the physicochemical properties of emulsions stabilized with duck myofibrillar protein under low-salt conditions
Shufeng He, Mengmeng Li, Yangying Sun, et al.
Food Chemistry (2023) Vol. 430, pp. 137053-137053
Closed Access | Times Cited: 6
The influences of Keggin-type H3PW12O40 nanostructure on Polyurethane microfiltration membrane to reinforce screening organic pollutants from wastewater
Saviz Shafiei Kamel, Mir Saeed Seyed Dorraji, Abdolreza Tarighati Sareshkeh, et al.
Journal of Industrial and Engineering Chemistry (2024) Vol. 137, pp. 338-350
Closed Access | Times Cited: 1
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