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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:

Interaction between whey protein and soy lecithin and its influence on physicochemical properties and in vitro digestibility of emulsion: A consideration for mimicking milk fat globule
Qian Ma, Shuaiyi Ma, Yanjie Zhao, et al.
Food Research International (2022) Vol. 163, pp. 112181-112181
Closed Access | Times Cited: 25

Showing 25 citing articles:

Improving lipid digestion by modulating interfacial structure of fat globule based on milk fat globule membrane and different phospholipids
Qian Ma, Meng Sun, Yanjie Zhao, et al.
Food Hydrocolloids (2024) Vol. 150, pp. 109736-109736
Closed Access | Times Cited: 10
Mechanism for improving the in vitro digestive properties of coconut milk by modifying the structure and properties of coconut proteins with monosodium glutamate
Jiawu Wu, Yingjiao Tang, Ming Zhang, et al.
Food Research International (2024) Vol. 185, pp. 114288-114288
Closed Access | Times Cited: 6
Ca2+ Induced Irregular Spherical Oat Protein-Shellac Nanoparticles as Pickering Emulsions Stabilizer to Improve Emulsion Storage Stability
Chen Yang, Ruizhe Yan, Yajun He, et al.
(2025)
Closed Access
Interfacial composition in infant formulas powder modulate lipid digestion in simulated in-vitro infant gastrointestinal digestion
Xiaoxue Yu, Wenli Zhou, Zhibing Jia, et al.
Food Research International (2023) Vol. 165, pp. 112553-112553
Closed Access | Times Cited: 16
Interactions with soy lecithin regulate the emulsification capacity of pea protein: Effects of soy lecithin concentration
Boxue Xia, Yi Shen, Ru Zhao, et al.
Food Hydrocolloids (2024) Vol. 155, pp. 110168-110168
Closed Access | Times Cited: 5
Changes in physicochemical, structural and functional properties, and lysinoalanine formation during the unfolding and refolding of pH-shifted black soldier fly larvae albumin
Jiayin Pan, Haining Xu, Mokhtar Dabbour, et al.
International Journal of Biological Macromolecules (2024) Vol. 272, pp. 132801-132801
Closed Access | Times Cited: 5
Ultrasound modification on milk fat globule membrane and soy lecithin to improve the physicochemical properties, microstructure and stability of mimicking human milk fat emulsions
Qian Ma, Tao Zhou, Zhong Wang, et al.
Ultrasonics Sonochemistry (2024) Vol. 105, pp. 106873-106873
Open Access | Times Cited: 4
Milk fat globule membrane (MFGM) phospholipid - whey protein interaction characterization and its effect on physicochemical, interfacial properties and evaluation of in vitro digestion of emulsions - Inspired by the MFGM
Yanjie Zhao, Lu Liu, Qian Ma, et al.
Food Hydrocolloids (2024) Vol. 155, pp. 110173-110173
Closed Access | Times Cited: 4
Lacticaseibacillus paracasei JY025 fortified milk powder: In vitro digestion characteristics and accelerated storage stability
Shen Yu, Jiaxin Zhang, Ming Ma, et al.
LWT (2024) Vol. 198, pp. 115937-115937
Open Access | Times Cited: 3
In vitro gastrointestinal lipid handling and bioaccessibility rate of infant formula with large phospholipid-coated lipid droplets are different from those of standard formula and closer to human milk
Gabriël G. M. Thomassen, Evan Abrahamse, Mona Mischke, et al.
Food Hydrocolloids (2024) Vol. 156, pp. 110336-110336
Open Access | Times Cited: 3
The influence of MPL addition on structure, interfacial compositions and physicochemical properties on infant formula fat globules
Yibo Liu, Lu Liu, Shuming Liu, et al.
Food Research International (2023) Vol. 168, pp. 112769-112769
Closed Access | Times Cited: 10
Novel trends and challenges in fat modification of next-generation infant formula: Considering the structure of milk fat globules to improve lipid digestion and metabolism of infants
Qian Ma, Xiuxiu Zhang, Xiaodong Li, et al.
Food Research International (2023) Vol. 174, pp. 113574-113574
Closed Access | Times Cited: 10
Milk fat globule membrane regulates the physicochemical properties and surface composition of infant formula powders by improving the stability of the emulsion
Bailiang Li, Qingxue Chen, Longkai Mu, et al.
Food Chemistry (2023) Vol. 440, pp. 137522-137522
Closed Access | Times Cited: 8
Effect of pectin concentration on emulsifying properties of black soldier fly (Hermetia illucens) larvae albumin modified by pH-shifting and ultrasonication
Jiayin Pan, Haining Xu, Mokhtar Dabbour, et al.
International Journal of Biological Macromolecules (2023) Vol. 257, pp. 128779-128779
Closed Access | Times Cited: 8
A Review of Whey Protein-Based Bioactive Delivery Systems: Design, Fabrication, and Application
Liming Jiang, Zhiheng Zhang, Chao Qiu, et al.
Foods (2024) Vol. 13, Iss. 15, pp. 2453-2453
Open Access | Times Cited: 2
Mechanistic insights into the interaction of Lycium barbarum polysaccharide with whey protein isolate: Functional and structural characterization
Hailin Wang, Jinrong Zhang, Pingfan Rao, et al.
Food Chemistry (2024) Vol. 463, pp. 141080-141080
Closed Access | Times Cited: 2
Influences of human milk proteins on the release of human milk odors: Non-covalent interactions between α-lactalbumin and key odor skeleton compounds
Mingguang Yu, Liang Zhuang, Qinggang Xie, et al.
Food Hydrocolloids (2024) Vol. 155, pp. 110235-110235
Closed Access | Times Cited: 1
Soybean oil emulsion stabilized by phosphatidylcholine and whey protein isolate: impact on interfacial properties, physicochemical characteristics, and digestive properties
Mingyang Ma, Feiyang Wu, Yunpeng Xu, et al.
International Journal of Food Engineering (2024) Vol. 20, Iss. 7, pp. 495-505
Closed Access | Times Cited: 1
Protein complexation with carbohydrates and lipids
Shujun Wang, Chen Chao, Qing Guo, et al.
Elsevier eBooks (2024), pp. 221-251
Closed Access | Times Cited: 1
Comparative effects of micro vs. submicron emulsions on textural properties of myofibrillar protein composite gels
Jiseon Lee, Mi‐Jung Choi, Youling L. Xiong
Food Structure (2023) Vol. 38, pp. 100353-100353
Closed Access | Times Cited: 4
Noncovalent interactions between biomolecules facilitated their application in food emulsions' construction: A review
Yi Yuan, Congrong Chen, Xinyi Guo, et al.
Comprehensive Reviews in Food Science and Food Safety (2023) Vol. 23, Iss. 1
Closed Access | Times Cited: 4
Influence of Proteins on Bioaccessibility of α-Tocopherol Encapsulation within High Diacylglycerol-Based Emulsions
Qian Zou, Weifei Wang, Qingqing Xu, et al.
Foods (2023) Vol. 12, Iss. 13, pp. 2483-2483
Open Access | Times Cited: 3
Improving the Physicochemical Stability of Soy Phospholipid-Stabilized Emulsions Loaded with Lutein by the Addition of Sphingomyelin and Cholesterol: Inspired by a Milk Fat Globule Membrane
Liang Li, Yu Liu, Junlong Zhu, et al.
Journal of Agricultural and Food Chemistry (2023) Vol. 71, Iss. 41, pp. 15305-15318
Closed Access | Times Cited: 2
Formation by high power ultrasound of mimicking human fat emulsions stabilized with milk fat globule membrane
Li Jing, Ruida Ma, Guangqing Mu, et al.
LWT (2024) Vol. 197, pp. 115897-115897
Open Access
Characterisation of a casein-/whey protein concentrate–Antarctic krill oil emulsion system and improvement of its storage stability
Yujia Liu, Ziyang Wang, Lu Lv, et al.
Journal of Microencapsulation (2024) Vol. 41, Iss. 3, pp. 190-203
Closed Access
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