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:
Competitive binding of maltodextrin and pectin at the interface of whey protein hydrolyzate-based fish oil emulsion under high temperature sterilization: Effects on storage stability and in vitro digestion
Qiwei Du, Yang‐Chang Wu, Xiaoqun Zeng, et al.
Food Research International (2022) Vol. 164, pp. 112368-112368
Closed Access | Times Cited: 7
Qiwei Du, Yang‐Chang Wu, Xiaoqun Zeng, et al.
Food Research International (2022) Vol. 164, pp. 112368-112368
Closed Access | Times Cited: 7
Showing 7 citing articles:
Modifications of whey proteins for emulsion based applications: Current status, issues and prospectives
Fan Zhu
Food Research International (2024) Vol. 178, pp. 113935-113935
Open Access | Times Cited: 18
Fan Zhu
Food Research International (2024) Vol. 178, pp. 113935-113935
Open Access | Times Cited: 18
Soybean protein-soybean polysaccharide-EGCG ternary complex stabilized nanoemulsion and its application in loading pterostilbene: Emulsion stabilization mechanism, physical and digestion characteristics
Chuxin Ke, Xiaoyu Yang, Li Liang
Food Chemistry (2025), pp. 144444-144444
Closed Access
Chuxin Ke, Xiaoyu Yang, Li Liang
Food Chemistry (2025), pp. 144444-144444
Closed Access
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: 9
Jiayin Pan, Haining Xu, Mokhtar Dabbour, et al.
International Journal of Biological Macromolecules (2023) Vol. 257, pp. 128779-128779
Closed Access | Times Cited: 9
Properties of Heat-Assisted pH Shifting and Compounded Chitosan from Insoluble Rice Peptide Precipitate and Its Application in the Curcumin-Loaded Pickering Emulsions
Zhenyu Yang, Zhiying Li, Zitong Xu, et al.
Foods (2023) Vol. 12, Iss. 24, pp. 4384-4384
Open Access | Times Cited: 6
Zhenyu Yang, Zhiying Li, Zitong Xu, et al.
Foods (2023) Vol. 12, Iss. 24, pp. 4384-4384
Open Access | Times Cited: 6
Preparation of DHA-Loaded Emulsions Based on SBP–WPI Conjugates
Jiahong Xv, Jiayue Zhao, Yulu Chen, et al.
ACS Food Science & Technology (2024) Vol. 4, Iss. 6, pp. 1549-1559
Closed Access
Jiahong Xv, Jiayue Zhao, Yulu Chen, et al.
ACS Food Science & Technology (2024) Vol. 4, Iss. 6, pp. 1549-1559
Closed Access
Modulation of Lipid Digestion by Nanoarchitectonics of Complex Interfacial Structures with Tween 80 and Lecithin
Aicha Mekkaoui, You Li, Zhaoming Ran, et al.
Journal of Oleo Science (2024) Vol. 73, Iss. 8, pp. 1125-1134
Open Access
Aicha Mekkaoui, You Li, Zhaoming Ran, et al.
Journal of Oleo Science (2024) Vol. 73, Iss. 8, pp. 1125-1134
Open Access
Maltodextrin vitamin E succinate: A novel antioxidant emulsifier for formulating functional nanoemulsions
Xiang Luo, Yuanyuan Chen, Zhe Jiang, et al.
Food Chemistry (2024) Vol. 465, pp. 141991-141991
Closed Access
Xiang Luo, Yuanyuan Chen, Zhe Jiang, et al.
Food Chemistry (2024) Vol. 465, pp. 141991-141991
Closed Access
Formation of whey protein, pectin, and chlorogenic acid ternary complexes and their application in emulsions
Yuanyuan Zhang, Yingcong Lu, Yaxuan Liu, et al.
International Journal of Biological Macromolecules (2024) Vol. 283, pp. 137871-137871
Closed Access
Yuanyuan Zhang, Yingcong Lu, Yaxuan Liu, et al.
International Journal of Biological Macromolecules (2024) Vol. 283, pp. 137871-137871
Closed Access
