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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:

Polysaccharides improved the viscoelasticity, microstructure, and physical stability of ovalbumin-ferulic acid complex stabilized emulsion
Zhenzhen Huang, Xinxi Yang, Siyue Liang, et al.
International Journal of Biological Macromolecules (2022) Vol. 211, pp. 150-158
Closed Access | Times Cited: 38

Showing 1-25 of 38 citing articles:

Novel Colloidal Food Ingredients: Protein Complexes and Conjugates
Fuguo Liu, David Julian McClements, Cuicui Ma, et al.
Annual Review of Food Science and Technology (2023) Vol. 14, Iss. 1, pp. 35-61
Open Access | Times Cited: 34
Ovalbumin, an outstanding food hydrocolloid: Applications, technofunctional attributes, and nutritional facts, A systematic review
Hadis Rostamabadi, Vandana Chaudhary, Navnidhi Chhikara, et al.
Food Hydrocolloids (2023) Vol. 139, pp. 108514-108514
Closed Access | Times Cited: 33
Protein-stabilized Pickering emulsion interacting with inulin, xanthan gum and chitosan: Rheological behavior and 3D printing
Yonghong Li, Jin Wang, Ruifeng Ying, et al.
Carbohydrate Polymers (2023) Vol. 326, pp. 121658-121658
Closed Access | Times Cited: 19
Transglutaminase-mediated glycosylation enhances the physicochemical and functional properties of ovalbumin
Qingyue Zhu, Wenhan Xu, Changqing Zhang, et al.
Food Hydrocolloids (2024) Vol. 153, pp. 109992-109992
Closed Access | Times Cited: 6
Fabrication of high internal phase emulsions (HIPEs) using pea protein isolate-hyaluronic acid-tannic acid complexes: Application of curcumin-loaded HIPEs as edible inks for 3D food printing
Z. Li, Liwen Zhang, Yuehan Shan, et al.
Food Chemistry (2024) Vol. 460, pp. 140402-140402
Closed Access | Times Cited: 6
Comparative analysis of carrageenan/ovalbumin and carrageenan oligosaccharide/ovalbumin complexes
Hujun Xie, Qing Cao, Yingying Jiang, et al.
Food Hydrocolloids (2024) Vol. 158, pp. 110605-110605
Closed Access | Times Cited: 6
New insights on health benefits, interactions with food components and potential application of marine-derived sulfated polysaccharides: A review
Xiquan Li, Ao Shen, Miaorong Xiao, et al.
International Journal of Biological Macromolecules (2025) Vol. 294, pp. 139516-139516
Closed Access
Innovative use of camel whey proteins, quercetin, and starch as ternary complexes for emulsion stabilization at the Micro and Nano scale
Waqas N. Baba, Hina Khan, Akmal Nazir, et al.
Food Chemistry (2025), pp. 142880-142880
Open Access
Recent advances in the conjugation approaches for enhancing the bioavailability of polyphenols
Shahriyar Sahraeian, Ali Rashidinejad, Mohammad‐Taghi Golmakani
Food Hydrocolloids (2023) Vol. 146, pp. 109221-109221
Open Access | Times Cited: 18
Gel properties and interactions of hydrogels constructed with low acyl gellan gum and puerarin
Shiqi Xu, Yi‐Nan Du, Zhujun Zhang, et al.
Carbohydrate Polymers (2023) Vol. 326, pp. 121594-121594
Closed Access | Times Cited: 15
Utilization of ovalbumin-ferulic acid-carrageenan Pickering emulsion in baked bread for butter reduction: Bread microstructural properties and quality
Tong Su, Erqing Zhang, Yingting Yang, et al.
LWT (2023) Vol. 185, pp. 115124-115124
Open Access | Times Cited: 14
The Effect of Ionic Strength on the Formation and Stability of Ovalbumin–Xanthan Gum Complex Emulsions
Yuanxue Gao, He Wen, Yan Zhao, et al.
Foods (2024) Vol. 13, Iss. 2, pp. 218-218
Open Access | Times Cited: 5
Encapsulation of probiotics (Lactobacillus plantarum) in soyasaponin–soybean protein isolate water-in-oil-in-water (W/O/W) emulsion for improved probiotic survival in the gastrointestinal tract
Yingjie Zhou, Lijie Zhu, Yingyan Li, et al.
LWT (2024) Vol. 199, pp. 116100-116100
Open Access | Times Cited: 5
Collagen hydrolysates improve the efficiency of sodium alginate-encapsulated tea polyphenols in beads and the storage stability after commercial sterilization
Yaping Feng, Li-Ya Niu, Chao Sun, et al.
International Journal of Biological Macromolecules (2023) Vol. 231, pp. 123314-123314
Closed Access | Times Cited: 12
Fabrication, structure, characterization and emulsion application of citrate agar
Feng Jiang, Xinwei Xu, Qiong Xiao, et al.
International Journal of Biological Macromolecules (2024) Vol. 268, pp. 131451-131451
Closed Access | Times Cited: 3
Effects of polysaccharides on colonic targeting and colonic fermentation of ovalbumin-ferulic acid based emulsion
Hesheng Liu, Zhenzhen Huang, Ting Xin, et al.
Food Chemistry (2024) Vol. 453, pp. 139630-139630
Closed Access | Times Cited: 3
Effect of ionic types on the characteristics of Pickering emulsions stabilized by myofibrillar proteins from hairtail (Trichiurus lepturus)
Jiafei Wang, Yaqing Cui, Linfan Shi, et al.
LWT (2023) Vol. 189, pp. 115559-115559
Open Access | Times Cited: 10
Pentacyclic triterpene-loaded emulsion stabilized by Agaricus blazei Murill polysaccharides: Factorial design and cytoprotection study
Matheus da Silva Campelo, Cecília Brilhante Aragão, Izabell Maria Martins Teixeira, et al.
International Journal of Biological Macromolecules (2023) Vol. 234, pp. 123731-123731
Closed Access | Times Cited: 9
Effect of chitosan-protocatechuic acid conjugate on stability and encapsulation capacity of polysaccharide-based high internal phase emulsion
Qiaoli Zhao, Liuping Fan, Yulin Zhou, et al.
Carbohydrate Polymers (2022) Vol. 304, pp. 120487-120487
Closed Access | Times Cited: 17
Allergenicity, assembly and applications of ovalbumin in egg white: a review
Bin Ma, Xing Fu, Zhu Ping, et al.
Critical Reviews in Food Science and Nutrition (2023) Vol. 64, Iss. 24, pp. 8672-8688
Closed Access | Times Cited: 8
Insights into the effects of combined caffeic acid and glucose covalent modification on the conformational and functional properties of two milk proteins
Shuangwei Shen, Huaigu Yang, Xueming Liu, et al.
LWT (2023) Vol. 186, pp. 115199-115199
Open Access | Times Cited: 6
Food–grade interface design based on antioxidants to enhance the performance, functionality and application of oil–in–water emulsions: Monomeric, binary and ternary systems
Mi Zhang, Liuping Fan, Yuanfa Liu, et al.
Food Hydrocolloids (2022) Vol. 137, pp. 108423-108423
Closed Access | Times Cited: 11
Ovotransferrin Fibril—Gum Arabic Complexes as Stabilizers for Oleogel-in-Water Pickering Emulsions: Formation Mechanism, Physicochemical Properties, and Curcumin Delivery
Zihao Wei, Yue Dong, Jingyu Si
Foods (2024) Vol. 13, Iss. 9, pp. 1323-1323
Open Access | Times Cited: 1
Preparation of Ovalbumin/Xanthan Gum/Chitosan Pickering Emulsion Oleogel Added with Amomum villosum Lour. Extract and Its Application in Cookies
Shan Xue, Jilong Zhao, Zhouyi Xiong, et al.
Gels (2024) Vol. 10, Iss. 11, pp. 683-683
Open Access | Times Cited: 1
Konjac glucomannan-dihydromyricetin complex improves viscosity and hydration capacity of konjac glucomannan as well as the thermal stability of dihydromyricetin
Yan Chen, Xuefeng Gao, Bin Li, et al.
International Journal of Biological Macromolecules (2023) Vol. 242, pp. 124666-124666
Closed Access | Times Cited: 5
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