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:
Facile isolation of cellulose nanofibrils from agro-processing residues and its improved stabilization effect on gelatin emulsion
Shumin Zhang, Xin Feng, Yue Huang, et al.
International Journal of Biological Macromolecules (2022) Vol. 216, pp. 272-281
Closed Access | Times Cited: 20
Shumin Zhang, Xin Feng, Yue Huang, et al.
International Journal of Biological Macromolecules (2022) Vol. 216, pp. 272-281
Closed Access | Times Cited: 20
Showing 20 citing articles:
Effect of cellulose nanofibrils on stability and digestive properties of legume protein-based emulsions
Jieqiong Lin, Jun Yang, Jia Kong, et al.
Food Hydrocolloids (2024) Vol. 151, pp. 109779-109779
Closed Access | Times Cited: 21
Jieqiong Lin, Jun Yang, Jia Kong, et al.
Food Hydrocolloids (2024) Vol. 151, pp. 109779-109779
Closed Access | Times Cited: 21
Gelatin films functionalized by lignocellulose nanocrystals-tannic acid stabilized Pickering emulsions: Influence of cinnamon essential oil
Hongjie Dai, Yuan Chen, Hai Chen, et al.
Food Chemistry (2022) Vol. 401, pp. 134154-134154
Closed Access | Times Cited: 67
Hongjie Dai, Yuan Chen, Hai Chen, et al.
Food Chemistry (2022) Vol. 401, pp. 134154-134154
Closed Access | Times Cited: 67
Improvement of low-oil gelatin emulsions performance by adjusting the electrostatic interaction between gelatin and nanocellulose with different morphologies
Xin Feng, Hongjie Dai, Hongxia Tan, et al.
Food Hydrocolloids (2023) Vol. 139, pp. 108592-108592
Closed Access | Times Cited: 29
Xin Feng, Hongjie Dai, Hongxia Tan, et al.
Food Hydrocolloids (2023) Vol. 139, pp. 108592-108592
Closed Access | Times Cited: 29
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: 13
Lei Zhou, Dacheng Kang, Jingyu Wang, et al.
Food and Bioproducts Processing (2024) Vol. 144, pp. 203-213
Closed Access | Times Cited: 13
Low gelatin concentration assisted cellulose nanocrystals stabilized high internal phase emulsion: The key role of interaction
Yuxi Wang, Yue Huang, Huameng Li, et al.
Carbohydrate Polymers (2024) Vol. 337, pp. 122175-122175
Closed Access | Times Cited: 13
Yuxi Wang, Yue Huang, Huameng Li, et al.
Carbohydrate Polymers (2024) Vol. 337, pp. 122175-122175
Closed Access | Times Cited: 13
Gelatin-nanocellulose stabilized emulsion-filled hydrogel beads loaded with curcumin: Preparation, encapsulation and release behavior
Siyi Liu, Yuxi Wang, Yue Huang, et al.
International Journal of Biological Macromolecules (2024) Vol. 275, pp. 133551-133551
Closed Access | Times Cited: 12
Siyi Liu, Yuxi Wang, Yue Huang, et al.
International Journal of Biological Macromolecules (2024) Vol. 275, pp. 133551-133551
Closed Access | Times Cited: 12
Egg White Protein–Proanthocyanin Complexes Stabilized Emulsions: Investigation of Physical Stability, Digestion Kinetics, and Free Fatty Acid Release Dynamics
Ting Zhang, Shanglin Li, Meng Yang, et al.
Molecules (2024) Vol. 29, Iss. 3, pp. 743-743
Open Access | Times Cited: 8
Ting Zhang, Shanglin Li, Meng Yang, et al.
Molecules (2024) Vol. 29, Iss. 3, pp. 743-743
Open Access | Times Cited: 8
Effects and mechanisms of ultrasound-assisted emulsification treatment on the curcumin delivery and digestive properties of myofibrillar protein-carboxymethyl cellulose complex emulsion gel
Lei Zhou, Jiaming Cai, Jingyu Wang, et al.
Food Research International (2024) Vol. 188, pp. 114531-114531
Closed Access | Times Cited: 8
Lei Zhou, Jiaming Cai, Jingyu Wang, et al.
Food Research International (2024) Vol. 188, pp. 114531-114531
Closed Access | Times Cited: 8
The preparation and characterization of pineapple peel cellulose nanofibers and its application in oil-water emulsions
Yongqi Tian, Ruyang Huang, Yuanyuan Chen, et al.
Carbohydrate Polymers (2025) Vol. 353, pp. 123245-123245
Closed Access | Times Cited: 1
Yongqi Tian, Ruyang Huang, Yuanyuan Chen, et al.
Carbohydrate Polymers (2025) Vol. 353, pp. 123245-123245
Closed Access | Times Cited: 1
Designing gelatin microgels by moderate transglutaminase crosslinking: Improvement in interface properties
Hongjie Dai, Mengsi Xia, Xin Feng, et al.
Food Hydrocolloids (2023) Vol. 149, pp. 109572-109572
Closed Access | Times Cited: 15
Hongjie Dai, Mengsi Xia, Xin Feng, et al.
Food Hydrocolloids (2023) Vol. 149, pp. 109572-109572
Closed Access | Times Cited: 15
Characterization of bamboo shoot cellulose nanofibers modified by TEMPO oxidation and ball milling method and its application in W/O emulsion
Yuxin Jiang, Yanlin Lu, Jiongna Liu, et al.
LWT (2024) Vol. 205, pp. 116563-116563
Open Access | Times Cited: 4
Yuxin Jiang, Yanlin Lu, Jiongna Liu, et al.
LWT (2024) Vol. 205, pp. 116563-116563
Open Access | Times Cited: 4
The effect of whey/soy protein fibril systems on the properties of fish gelatin stabilized emulsion gels
Yichen Lin, Yrjö H. Roos, Song Miao
Food Hydrocolloids (2024), pp. 110655-110655
Closed Access | Times Cited: 4
Yichen Lin, Yrjö H. Roos, Song Miao
Food Hydrocolloids (2024), pp. 110655-110655
Closed Access | Times Cited: 4
Sodium tripolyphosphate crosslinking enhancement on shikonin-loaded gelatin emulsions with high structure stability and its application in 4D printing
Jie Zhang, Juncheng Zhu, Yajie Yang, et al.
Food Chemistry (2025), pp. 144263-144263
Closed Access
Jie Zhang, Juncheng Zhu, Yajie Yang, et al.
Food Chemistry (2025), pp. 144263-144263
Closed Access
Improving emulsion stabilizing capacity of sodium caseinate by colloidal lignin particles near the isoelectric point
Jianming Tao, Qian Ma, Zehua Zhang, et al.
Food Hydrocolloids (2024) Vol. 151, pp. 109813-109813
Closed Access | Times Cited: 3
Jianming Tao, Qian Ma, Zehua Zhang, et al.
Food Hydrocolloids (2024) Vol. 151, pp. 109813-109813
Closed Access | Times Cited: 3
Construction of thermostable and temperature-responsive emulsion gels using gelatin: a novel strategy for replacing animal fat
Yixiao Wang, Xiaoyu Ma, Ling Zhang, et al.
Food Hydrocolloids (2024) Vol. 158, pp. 110529-110529
Closed Access | Times Cited: 3
Yixiao Wang, Xiaoyu Ma, Ling Zhang, et al.
Food Hydrocolloids (2024) Vol. 158, pp. 110529-110529
Closed Access | Times Cited: 3
Regulating emulsion properties through tannin acid-mediated gelatin/cellulose nanocrystal complexes: from low-oil emulsion to high internal phase emulsion gel for 3D printing
Haotian Zhang, Hongxia Wang, Hongjie Dai, et al.
Food Hydrocolloids (2024), pp. 110647-110647
Closed Access | Times Cited: 3
Haotian Zhang, Hongxia Wang, Hongjie Dai, et al.
Food Hydrocolloids (2024), pp. 110647-110647
Closed Access | Times Cited: 3
Tuning the properties of pineapple peel cellulose nanofibrils by TEMPO-mediated oxidation and ball milling
Tianyi Lv, Yuyuan Luo, Yuan Chen, et al.
Cellulose (2022) Vol. 29, Iss. 18, pp. 9609-9625
Closed Access | Times Cited: 13
Tianyi Lv, Yuyuan Luo, Yuan Chen, et al.
Cellulose (2022) Vol. 29, Iss. 18, pp. 9609-9625
Closed Access | Times Cited: 13
Preparation and physicochemical properties of nanocellulose lightweight porous materials: The regulating effect of gelatin
Hongjie Dai, Tianyi Lv, Difei Dai, et al.
Food Chemistry (2023) Vol. 426, pp. 136497-136497
Closed Access | Times Cited: 6
Hongjie Dai, Tianyi Lv, Difei Dai, et al.
Food Chemistry (2023) Vol. 426, pp. 136497-136497
Closed Access | Times Cited: 6
Advanced characterization of fish skin gelatin-proanthocyanidins covalent and non-covalent composite emulsions for benzyl isothiocyanate delivery
Yongchun Shen, Songyi Lin, Liang Song, et al.
International Journal of Biological Macromolecules (2024), pp. 139071-139071
Closed Access
Yongchun Shen, Songyi Lin, Liang Song, et al.
International Journal of Biological Macromolecules (2024), pp. 139071-139071
Closed Access
CELLULOSE NANOFIBRILS - AN ANALYSIS OF THE ISOLATION METHODS
Marina Reis de Andrade, Leonardo Cardoso de Freitas, Katielly Vianna Polkowski, et al.
Blucher Engineering Proceedings (2023), pp. 533-540
Open Access
Marina Reis de Andrade, Leonardo Cardoso de Freitas, Katielly Vianna Polkowski, et al.
Blucher Engineering Proceedings (2023), pp. 533-540
Open Access
