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:
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: 13
Fan Zhu
Food Research International (2024) Vol. 178, pp. 113935-113935
Open Access | Times Cited: 13
Showing 13 citing articles:
Advances of protein-based emulsion gels as fat analogues: Systematic classification, formation mechanism, and food application
Shaoyi Cen, S. Li, Zong Meng
Food Research International (2024) Vol. 191, pp. 114703-114703
Closed Access | Times Cited: 6
Shaoyi Cen, S. Li, Zong Meng
Food Research International (2024) Vol. 191, pp. 114703-114703
Closed Access | Times Cited: 6
Structure, Functional Properties, and Intestinal Barrier Function of Tgase-Type Glycosylated Whey Protein Isolate
Yu Wang, Hui Chu, Xinyan Yang, et al.
(2025)
Closed Access
Yu Wang, Hui Chu, Xinyan Yang, et al.
(2025)
Closed Access
Innovative composite systems for enhancing plant polyphenol stability and bioavailability
Fengguang Pan, Xianglin Liu, Mengying Qiao, et al.
Food Science and Biotechnology (2025)
Closed Access
Fengguang Pan, Xianglin Liu, Mengying Qiao, et al.
Food Science and Biotechnology (2025)
Closed Access
High efficiency methods for the determination of dinotefuran and imidacloprid by fluorescence spectrometry using whey protein as sensor
Shiyue Niu, Xin Liu, Jia Liu, et al.
Journal of Molecular Structure (2025), pp. 141437-141437
Closed Access
Shiyue Niu, Xin Liu, Jia Liu, et al.
Journal of Molecular Structure (2025), pp. 141437-141437
Closed Access
Stability and digestibility of Quercetin Encapsulated in a Whey Protein Isolate-Inulin Complex Emulsion
J Chen, Yun Gu, Zhe Chen, et al.
LWT (2025), pp. 117318-117318
Open Access
J Chen, Yun Gu, Zhe Chen, et al.
LWT (2025), pp. 117318-117318
Open Access
Structural modification of whey protein isolate via electrostatic complexation with Tremella polysaccharides and its effect on emulsion stability at pH 4.5
Yongqing Ma, Hai‐Yan Sun, Shanshan Zhang, et al.
International Journal of Biological Macromolecules (2025) Vol. 297, pp. 139870-139870
Closed Access
Yongqing Ma, Hai‐Yan Sun, Shanshan Zhang, et al.
International Journal of Biological Macromolecules (2025) Vol. 297, pp. 139870-139870
Closed Access
Glycerol-Regulated Interfacial Adsorption Behavior of Whey Protein Isolate for Stable High Internal Phase Emulsion Gels: Impact on Lipid Oxidation and Curcumin Bioaccessibility
Jinyu Miao, Hairan Ma, Xiuying Wu, et al.
Food Hydrocolloids (2025), pp. 111159-111159
Closed Access
Jinyu Miao, Hairan Ma, Xiuying Wu, et al.
Food Hydrocolloids (2025), pp. 111159-111159
Closed Access
High-internal-phase emulsions stabilized by egg high-density lipoprotein and phosvitin: Improvement of properties free from polysaccharides
Shuze Ren, Mahmoud Abou-Elsoud, Xi Huang
Food Hydrocolloids (2024) Vol. 158, pp. 110487-110487
Closed Access | Times Cited: 3
Shuze Ren, Mahmoud Abou-Elsoud, Xi Huang
Food Hydrocolloids (2024) Vol. 158, pp. 110487-110487
Closed Access | Times Cited: 3
Emerging Technologies for Improving Properties, Shelf Life, and Analysis of Dairy Products
Golfo Moatsou
Foods (2024) Vol. 13, Iss. 7, pp. 1078-1078
Open Access | Times Cited: 2
Golfo Moatsou
Foods (2024) Vol. 13, Iss. 7, pp. 1078-1078
Open Access | Times Cited: 2
3D Printing Properties of Heat-Induced Sodium Alginate–Whey Protein Isolate Edible Gel
Zhihua Li, Siwen Wang, Qin Zhou, et al.
Gels (2024) Vol. 10, Iss. 7, pp. 425-425
Open Access | Times Cited: 1
Zhihua Li, Siwen Wang, Qin Zhou, et al.
Gels (2024) Vol. 10, Iss. 7, pp. 425-425
Open Access | Times Cited: 1
From Laboratory to Industry: The Evolution and Impact of Pulsed Electric Field Technology in Food Processing
Bing Yan, Jian Li, Qi‐Chun Liang, et al.
Food Reviews International (2024), pp. 1-26
Closed Access | Times Cited: 1
Bing Yan, Jian Li, Qi‐Chun Liang, et al.
Food Reviews International (2024), pp. 1-26
Closed Access | Times Cited: 1
Effect of dynamic high-pressure microfluidization on the structural, emulsifying properties, in vitro digestion and antioxidant activity of whey protein isolate
Chen Wang, Hongmei Wen, Su Jin Yang, et al.
International Journal of Biological Macromolecules (2024) Vol. 283, pp. 137720-137720
Closed Access | Times Cited: 1
Chen Wang, Hongmei Wen, Su Jin Yang, et al.
International Journal of Biological Macromolecules (2024) Vol. 283, pp. 137720-137720
Closed Access | Times Cited: 1
Spectroscopic and Molecular Docking Studies on the Influence of Inulin on the Interaction of Sophoricoside with Whey Protein Concentrate
Anna Wang, Mengyang Xie, WU Li-gen
Foods (2024) Vol. 13, Iss. 22, pp. 3601-3601
Open Access
Anna Wang, Mengyang Xie, WU Li-gen
Foods (2024) Vol. 13, Iss. 22, pp. 3601-3601
Open Access
Mastering the methods of Modifying fish protein: Expanding its application in the food industry
Mingxing ZHOU, Weiqing Lan, Jing Xie
Trends in Food Science & Technology (2024), pp. 104810-104810
Closed Access
Mingxing ZHOU, Weiqing Lan, Jing Xie
Trends in Food Science & Technology (2024), pp. 104810-104810
Closed Access
