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:
Physicochemical properties and in vitro digestion behavior of emulsion gels stabilized by rice bran protein aggregates: Effects of heating time and induction methods
Yongxue Luo, Kexin Wang, Rui Pan, et al.
Food Research International (2023) Vol. 170, pp. 112976-112976
Closed Access | Times Cited: 10
Yongxue Luo, Kexin Wang, Rui Pan, et al.
Food Research International (2023) Vol. 170, pp. 112976-112976
Closed Access | Times Cited: 10
Showing 10 citing articles:
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: 6
Chunpeng Han, Xinyu Ren, Xin Shen, et al.
Ultrasonics Sonochemistry (2024) Vol. 107, pp. 106902-106902
Open Access | Times Cited: 6
The mechanism of 3D-printed high internal phase Pickering emulsion gels improved by soybean protein isolate / bacterial cellulose co-assemblies
Fan Zhao, Jiaoqiong Liu, Jiaxin Zhao, et al.
International Journal of Biological Macromolecules (2025), pp. 140435-140435
Closed Access
Fan Zhao, Jiaoqiong Liu, Jiaxin Zhao, et al.
International Journal of Biological Macromolecules (2025), pp. 140435-140435
Closed Access
Soy proteins with various surface properties prepared by limited enzymatic hydrolysis and their potential on emulsion thickening and controlling lipolysis
Jinjin Wu, Weiye Liu, Min Zhong, et al.
Food Hydrocolloids (2024) Vol. 156, pp. 110274-110274
Closed Access | Times Cited: 3
Jinjin Wu, Weiye Liu, Min Zhong, et al.
Food Hydrocolloids (2024) Vol. 156, pp. 110274-110274
Closed Access | Times Cited: 3
Oil in water emulsion stabilized by glycated rice bran protein aggregates: Effect on interfacial behavior and in vitro digestion of emulsion
Yongxue Luo, Chuanfen Pu, Jie Zhang, et al.
Food Hydrocolloids (2024) Vol. 158, pp. 110530-110530
Closed Access | Times Cited: 3
Yongxue Luo, Chuanfen Pu, Jie Zhang, et al.
Food Hydrocolloids (2024) Vol. 158, pp. 110530-110530
Closed Access | Times Cited: 3
Influence of covalent conjugates of zein peptide-phenolic acids with different hydrophobicity on performance of resultant lutein-loaded emulsion gels
Tang Wenting, Mengyao Liu, Yongxue Luo, et al.
Journal of Food Engineering (2023) Vol. 361, pp. 111740-111740
Closed Access | Times Cited: 8
Tang Wenting, Mengyao Liu, Yongxue Luo, et al.
Journal of Food Engineering (2023) Vol. 361, pp. 111740-111740
Closed Access | Times Cited: 8
Development of pea protein nanoparticle/hydrolyzed rice glutelin fibril emulsion gels for encapsulation of curcumin
Zhihao Kong, Z. Li, Liwen Zhang, et al.
International Journal of Biological Macromolecules (2024) Vol. 276, pp. 133640-133640
Closed Access | Times Cited: 2
Zhihao Kong, Z. Li, Liwen Zhang, et al.
International Journal of Biological Macromolecules (2024) Vol. 276, pp. 133640-133640
Closed Access | Times Cited: 2
Structure, characterization, and application of a novel thermoreversible emulsion gel fabricated by citrate agar
Xiaoyan Zhao, Feng Jiang, Jingjing Fang, et al.
International Journal of Biological Macromolecules (2024) Vol. 277, pp. 134181-134181
Closed Access | Times Cited: 1
Xiaoyan Zhao, Feng Jiang, Jingjing Fang, et al.
International Journal of Biological Macromolecules (2024) Vol. 277, pp. 134181-134181
Closed Access | Times Cited: 1
Regulating effect of glycated rice bran protein aggregates and resultant emulsions on the gelatinization and retrogradation properties of rice starch
Yongxue Luo, Hanwen Cui, Wenting Tang, et al.
Food Hydrocolloids (2024), pp. 110785-110785
Closed Access | Times Cited: 1
Yongxue Luo, Hanwen Cui, Wenting Tang, et al.
Food Hydrocolloids (2024), pp. 110785-110785
Closed Access | Times Cited: 1
Fabrication, characterization, and 3D printing of high-internal phase Pickering emulsion stabilized by heat-treated copra protein and calcium composite
Zhen Yang, Yujie Guo, Tian Tian, et al.
International Journal of Biological Macromolecules (2024) Vol. 283, pp. 137670-137670
Closed Access
Zhen Yang, Yujie Guo, Tian Tian, et al.
International Journal of Biological Macromolecules (2024) Vol. 283, pp. 137670-137670
Closed Access
Food-derived protein fibril-based multiscale structured systems: Construction, potential applications, and future prospects
Hong‐Bo Sun, Jingnan Zhang, Xinyao Xu, et al.
Nano Today (2024) Vol. 61, pp. 102615-102615
Closed Access
Hong‐Bo Sun, Jingnan Zhang, Xinyao Xu, et al.
Nano Today (2024) Vol. 61, pp. 102615-102615
Closed Access
