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:
Fabrication of anthocyanin–rich W1/O/W2 emulsion gels based on pectin–GDL complexes: 3D printing performance
Jian Li, Chaofan Guo, Shengbao Cai, et al.
Food Research International (2023) Vol. 168, pp. 112782-112782
Closed Access | Times Cited: 17
Jian Li, Chaofan Guo, Shengbao Cai, et al.
Food Research International (2023) Vol. 168, pp. 112782-112782
Closed Access | Times Cited: 17
Showing 17 citing articles:
Carboxymethylcellulose-induced depletion attraction to stabilize high internal phase Pickering emulsions for the elderly: 3D printing and β-carotene delivery
Jingjie Hou, Guixin Tan, Afeng Wei, et al.
Food Chemistry (2024) Vol. 447, pp. 139028-139028
Closed Access | Times Cited: 20
Jingjie Hou, Guixin Tan, Afeng Wei, et al.
Food Chemistry (2024) Vol. 447, pp. 139028-139028
Closed Access | Times Cited: 20
Advances in embedding techniques of anthocyanins: Improving stability, bioactivity and bioavailability
Yingying Cheng, Jiayi Liu, Li L, et al.
Food Chemistry X (2023) Vol. 20, pp. 100983-100983
Open Access | Times Cited: 30
Yingying Cheng, Jiayi Liu, Li L, et al.
Food Chemistry X (2023) Vol. 20, pp. 100983-100983
Open Access | Times Cited: 30
Development of high internal phase Pickering emulsions stabilized by egg yolk and carboxymethylcellulose complexes to improve β-carotene bioaccessibility for the elderly
Jingjie Hou, Guixin Tan, Shihui Hua, et al.
Food Research International (2023) Vol. 177, pp. 113835-113835
Closed Access | Times Cited: 21
Jingjie Hou, Guixin Tan, Shihui Hua, et al.
Food Research International (2023) Vol. 177, pp. 113835-113835
Closed Access | Times Cited: 21
Effect of high-pressure-homogenisation on the interaction between pomegranate peel pectin fractions and anthocyanins in acidic environment
Jian Li, Rongping Li, Yijin Peng, et al.
Food Chemistry (2024) Vol. 457, pp. 140110-140110
Closed Access | Times Cited: 11
Jian Li, Rongping Li, Yijin Peng, et al.
Food Chemistry (2024) Vol. 457, pp. 140110-140110
Closed Access | Times Cited: 11
Anthocyanin-Loaded Polymers as Promising Nature-Based, Responsive, and Bioactive Materials
S.S. Rosales-Murillo, Julia Sánchez-Bodón, S.L. Hernández Olmos, et al.
Polymers (2024) Vol. 16, Iss. 1, pp. 163-163
Open Access | Times Cited: 10
S.S. Rosales-Murillo, Julia Sánchez-Bodón, S.L. Hernández Olmos, et al.
Polymers (2024) Vol. 16, Iss. 1, pp. 163-163
Open Access | Times Cited: 10
Effects of ultrasound-assisted emulsification and carboxymethyl cellulose addition on the rheological and microstructure properties of myofibrillar protein-soybean oil emulsion gel
Lei Zhou, Dacheng Kang, Jingyu Wang, et al.
Food and Bioproducts Processing (2024) Vol. 144, pp. 203-213
Closed Access | Times Cited: 10
Lei Zhou, Dacheng Kang, Jingyu Wang, et al.
Food and Bioproducts Processing (2024) Vol. 144, pp. 203-213
Closed Access | Times Cited: 10
Improvement of physicochemical properties and quercetin delivery ability of fermentation-induced soy protein isolate emulsion gel processed by ultrasound
Chunpeng Han, Xinyu Ren, Xin Shen, et al.
Ultrasonics Sonochemistry (2024) Vol. 107, pp. 106902-106902
Open Access | Times Cited: 8
Chunpeng Han, Xinyu Ren, Xin Shen, et al.
Ultrasonics Sonochemistry (2024) Vol. 107, pp. 106902-106902
Open Access | Times Cited: 8
An Updated Comprehensive Overview of Different Food Applications of W1/O/W2 and O1/W/O2 Double Emulsions
Fatemeh Ghiasi, Hadi Hashemi Gahruie, Sara Esteghlal, et al.
Foods (2024) Vol. 13, Iss. 3, pp. 485-485
Open Access | Times Cited: 5
Fatemeh Ghiasi, Hadi Hashemi Gahruie, Sara Esteghlal, et al.
Foods (2024) Vol. 13, Iss. 3, pp. 485-485
Open Access | Times Cited: 5
Low-internal-phase and high-viscoelastic emulsion gel synergistically stabilized by buckwheat protein microgel and carboxylated cellulose nanofibers
Yuheng Wang, Jintao Zhang, Bo Liu, et al.
International Journal of Biological Macromolecules (2025) Vol. 296, pp. 139705-139705
Closed Access
Yuheng Wang, Jintao Zhang, Bo Liu, et al.
International Journal of Biological Macromolecules (2025) Vol. 296, pp. 139705-139705
Closed Access
Application of nano/micro-encapsulated bioactive compounds in 3D printed foods
Meigui Huang, Xu Liu, Elham Assadpour, et al.
Trends in Food Science & Technology (2025), pp. 104937-104937
Closed Access
Meigui Huang, Xu Liu, Elham Assadpour, et al.
Trends in Food Science & Technology (2025), pp. 104937-104937
Closed Access
Advances in the Preparation, Stability, Metabolism, and Physiological Roles of Anthocyanins: A Review
Qi Li, Fengzhen Zhang, Zhenzhen Wang, et al.
Foods (2023) Vol. 12, Iss. 21, pp. 3969-3969
Open Access | Times Cited: 10
Qi Li, Fengzhen Zhang, Zhenzhen Wang, et al.
Foods (2023) Vol. 12, Iss. 21, pp. 3969-3969
Open Access | Times Cited: 10
Encapsulation of natural pigments by double emulsion: A review
Ikram Alouk, Duoxia Xu, Yanping Cao
Food Bioscience (2023) Vol. 56, pp. 103411-103411
Closed Access | Times Cited: 8
Ikram Alouk, Duoxia Xu, Yanping Cao
Food Bioscience (2023) Vol. 56, pp. 103411-103411
Closed Access | Times Cited: 8
Improving the Stability of Water-in-Oil Emulsions with Medium Internal Phase by the Introduction of Gelatin
Lei Zhang, Yong Yu
Foods (2023) Vol. 12, Iss. 15, pp. 2863-2863
Open Access | Times Cited: 6
Lei Zhang, Yong Yu
Foods (2023) Vol. 12, Iss. 15, pp. 2863-2863
Open Access | Times Cited: 6
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 | Times Cited: 1
Shuixian Huang, Yanbing Zhang, Qin Chen, et al.
Food Hydrocolloids (2024) Vol. 160, pp. 110841-110841
Closed Access | Times Cited: 1
Improvement of rheological, network structure and 3D printing properties of heat-induced egg yolk low density lipoprotein hydrogel: The role of bivalent metal ions
Jian Li, Rui Chuang, Yunze Ma, et al.
Food Chemistry (2024) Vol. 467, pp. 142214-142214
Closed Access | Times Cited: 1
Jian Li, Rui Chuang, Yunze Ma, et al.
Food Chemistry (2024) Vol. 467, pp. 142214-142214
Closed Access | Times Cited: 1
A strategy to improve 3D printing performance: interaction between epigallocatechin gallate (EGCG) and honey bee pupa protein (HBPP)
Weiwei Zhang, Junjie Yi, Xiao Hu, et al.
Food Hydrocolloids (2024), pp. 110845-110845
Closed Access
Weiwei Zhang, Junjie Yi, Xiao Hu, et al.
Food Hydrocolloids (2024), pp. 110845-110845
Closed Access
Developing High-Coloring Natural Systems Using Double Emulsions with Daucus carota L. Extract to Meet High-Performance Requirements
Liandra G. Teixeira, Samara C. Silva, Giovana Colucci, et al.
Foods (2024) Vol. 13, Iss. 24, pp. 4147-4147
Open Access
Liandra G. Teixeira, Samara C. Silva, Giovana Colucci, et al.
Foods (2024) Vol. 13, Iss. 24, pp. 4147-4147
Open Access
