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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:

Impact of interactions between peanut protein isolate and cellulose nanocrystals on the properties of Pickering emulsions: Rheological properties and physical stabilities
Qin Ma, Xianpan Bu, Chunling Nie, et al.
International Journal of Biological Macromolecules (2023) Vol. 233, pp. 123527-123527
Open Access | Times Cited: 41

Showing 1-25 of 41 citing articles:

Evolution and critical roles of particle properties in Pickering emulsion: A review
Liangshan Ming, Hailian Wu, Ao Liu, et al.
Journal of Molecular Liquids (2023) Vol. 388, pp. 122775-122775
Open Access | Times Cited: 66
Properties of Pickering emulsions stabilized by cellulose nanocrystals extracted from litchi peels
Qin Ma, Chunling Nie, Xianpan Bu, et al.
International Journal of Biological Macromolecules (2023) Vol. 242, pp. 124879-124879
Open Access | Times Cited: 30
Future prospects of high internal phase pickering emulsions stabilized by natural modified biopolymers as a potential fat substitute in meat products
Iftikhar Hussain Badar, Ziyi Wang, Haotian Liu, et al.
Trends in Food Science & Technology (2023) Vol. 140, pp. 104176-104176
Closed Access | Times Cited: 29
Stability enhancement of pickering emulsions based on κ-carrageenan microgel: Synergistic effect of l-lysine and potassium ions at low ionic strength
Xuemin Wang, Chaofan Guo, Jing Liu, et al.
Food Hydrocolloids (2024) Vol. 154, pp. 110117-110117
Closed Access | Times Cited: 9
Konjac glucomannan-based highly antibacterial active films loaded with thyme essential oil through bacterial cellulose nanofibers/Ag nanoparticles stabilized Pickering emulsions
Siyu Zhou, Haonan Peng, Aiqing Zhao, et al.
International Journal of Biological Macromolecules (2024) Vol. 269, pp. 131875-131875
Closed Access | Times Cited: 9
Enzymatically green-produced bacterial cellulose nanoparticle-stabilized Pickering emulsion for enhancing anthocyanin colorimetric performance of versatile films
Shiqi Li, Rong Liu, Jiale Zhao, et al.
Food Chemistry (2024) Vol. 453, pp. 139700-139700
Closed Access | Times Cited: 8
Influence of carboxymethyl cellulose on the stability, rheology, and curcumin bioaccessibility of high internal phase Pickering emulsions
Wenjuan Wang, Suping Ji, Qiang Xia
Carbohydrate Polymers (2024) Vol. 334, pp. 122041-122041
Closed Access | Times Cited: 7
Synergistic stabilization of high internal phase Pickering emulsions by peanut isolate proteins and cellulose nanocrystals for β-carotene encapsulation
Chunling Nie, Bingqian Liu, Yinfeng Tan, et al.
International Journal of Biological Macromolecules (2024) Vol. 267, pp. 131196-131196
Closed Access | Times Cited: 7
3D printed emulsion based on arginine-myofibrillar protein
Zilan Feng, Dongxue He, Chuan Li, et al.
Journal of Food Engineering (2024) Vol. 375, pp. 112049-112049
Closed Access | Times Cited: 6
Insight into oil-water interfacial adsorption of protein particles towards regulating Pickering emulsions: A review
Meng Li, Haiying Yu, Munkh‐Amgalan Gantumur, et al.
International Journal of Biological Macromolecules (2024) Vol. 272, pp. 132937-132937
Closed Access | Times Cited: 6
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
Regulatory Mechanism of Various Morphological Nanocelluloses and Zein Nanoparticles Complexes on Emulsion Stabilization: Based on Chain-Bead and Bead-Bead Models
Yulian Zhu, Ziqi Wei, Yutong Wang, et al.
(2025)
Closed Access
Effect of Ultrasonic Treatment on Functional Properties and Emulsion Stability of Sweet Potato Protein
Chenxi Wang, Zhiyuan Xia, Haibo Zhao, et al.
Food Biophysics (2025) Vol. 20, Iss. 1
Closed Access
Development and characterization of a novel konjac glucomannan/shellac bilayer composite film with effective UV resistance, antioxidant and antibacterial activity
Yifan Wang, Kaiyue Wang, Yirong Wang, et al.
Industrial Crops and Products (2025) Vol. 225, pp. 120497-120497
Open Access
Soy protein isolate-xanthan gum complexes to stabilize Pickering emulsions for quercetin delivery
Lele Li, Wenjuan Wang, Suping Ji, et al.
Food Chemistry (2024) Vol. 461, pp. 140794-140794
Closed Access | Times Cited: 5
Fabrication of composite polymer microcapsules via the supercritical extraction of Pickering emulsion Method: Insights into emulsification and extraction
Zhiyi Li, Jie Huang, Wei Wei, et al.
Chemical Engineering Journal (2024) Vol. 484, pp. 149656-149656
Closed Access | Times Cited: 4
Bacterial cellulose nanofibrils for the physical and oxidative stability of fish oil-loaded Pickering emulsions
Meng Wang, Qun Liu, Xu Zeng, et al.
Colloids and Surfaces A Physicochemical and Engineering Aspects (2024) Vol. 694, pp. 134154-134154
Closed Access | Times Cited: 4
Extraction of cellulose nanocrystalline from Camellia oleifera Abel waste shell: Study of critical processes, properties and enhanced emulsion performance
Zhe Li, Ao Liu, Hailian Wu, et al.
International Journal of Biological Macromolecules (2023) Vol. 254, pp. 127890-127890
Closed Access | Times Cited: 12
Construction, characterization and bioactivity evaluation of curcumin nanocrystals with extremely high solubility and dispersion prepared by ultrasound-assisted method
Dan Yang, Lili Wang, Linxuan Zhang, et al.
Ultrasonics Sonochemistry (2024) Vol. 104, pp. 106835-106835
Open Access | Times Cited: 4
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: 3
The structural, antioxidant and emulsifying properties of cellulose nanofiber-dihydromyricetin mixtures: Effects of composite ratio
Fang Fang, Zijing Tian, Yongjian Cai, et al.
Food Chemistry (2024) Vol. 454, pp. 139803-139803
Closed Access | Times Cited: 3
Pickering emulsions stabilized by cellulose nanofibers with tunable surface properties for thermal energy storage
Yingying He, Chunyu Wang, Yijun Liu, et al.
International Journal of Biological Macromolecules (2024) Vol. 280, pp. 136013-136013
Closed Access | Times Cited: 3
Combination of carrageenan with sodium alginate, gum arabic, and locust bean gum: Effects on rheological properties and quiescent stabilities of partially crystalline emulsions
Hua Xu, Qinyuan Fan, Mingcui Huang, et al.
International Journal of Biological Macromolecules (2023) Vol. 253, pp. 127561-127561
Closed Access | Times Cited: 11
Curcumin-loaded oil body emulsions prepared by an ultrasonic and pH-driven method: Fundamental properties, stability, and digestion characteristics
Jianyu Zhu, Huan Wang, Liming Miao, et al.
Ultrasonics Sonochemistry (2023) Vol. 101, pp. 106711-106711
Open Access | Times Cited: 10
Effect of diacylglycerol on partial coalescence of aerated emulsions: Fat crystal-membrane interaction and air-liquid Interface interaction insights
Pengkai Xie, Yilan Zheng, Yee‐Ying Lee, et al.
Food Chemistry (2024) Vol. 461, pp. 140879-140879
Closed Access | Times Cited: 3
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