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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:

Freeze-thaw stability of Pickering emulsion stabilized by modified soy protein particles and its application in plant-based ice cream
Xue Hei, Zhe Liu, Shanshan Li, et al.
International Journal of Biological Macromolecules (2023) Vol. 257, pp. 128183-128183
Closed Access | Times Cited: 37

Showing 1-25 of 37 citing articles:

Novel Pickering emulsion stabilized by glycated casein embedding curcumin: Stability, bioaccessibility and antioxidant properties
Yu Wang, Yujun Jiang, Jia Shi
LWT (2024) Vol. 194, pp. 115796-115796
Open Access | Times Cited: 16
Characteristics of Pickering emulsions stabilized by microgel particles of five different plant proteins and their application
Xue Hei, Shanshan Li, Zhe Liu, et al.
Food Chemistry (2024) Vol. 449, pp. 139187-139187
Closed Access | Times Cited: 13
Properties and Characterization of Sunflower Seeds from Different Varieties of Edible and Oil Sunflower Seeds
Zhenyuan Li, Xiang Fei, Xuegang Huang, et al.
Foods (2024) Vol. 13, Iss. 8, pp. 1188-1188
Open Access | Times Cited: 13
Development of easy-to-swallow and lipid-enhanced 3D printed surimi based on high internal phase emulsions
Wei Liang, Yuhang Wang, Chuan Li, et al.
Food Hydrocolloids (2024) Vol. 155, pp. 110207-110207
Closed Access | Times Cited: 10
Applications in Pickering emulsions of enhancing preservation properties: Current trends and future prospects in active food packaging coatings and films
Yiyi Cheng, Xuemei Cai, Xin Zhang, et al.
Trends in Food Science & Technology (2024) Vol. 151, pp. 104643-104643
Closed Access | Times Cited: 7
Mechanism of transglutaminase on film-forming and structural properties of soybean protein and its fractions: a study in different pH environments
Shufang Kang, Yiming Shao, Zhengfei Li, et al.
Food Hydrocolloids (2024) Vol. 157, pp. 110394-110394
Closed Access | Times Cited: 6
High freeze-thaw stability of Pickering emulsion stabilized by SPI-maltose particles and its effect on frozen dough
Can Zhang, Yang Yang, Chunmin Ma, et al.
International Journal of Biological Macromolecules (2024) Vol. 276, pp. 133778-133778
Closed Access | Times Cited: 4
Effect of fat replacement in high internal phase emulsions constructed by high temperature saccharification of grafted proteins on gel properties and flavour profiles of sausages
Fei Lu, Yujie Chi, Yuan Chi
Poultry Science (2024) Vol. 103, Iss. 12, pp. 104358-104358
Open Access | Times Cited: 4
Adsorption mechanism of soy protein amyloid fibrils with different morphological structures at the interface of oil-in-water emulsion
Jingwen Zhao, Baoyue Chang, Yigang Hu, et al.
Food Hydrocolloids (2024), pp. 110899-110899
Closed Access | Times Cited: 4
Impact of Plant Protein Extraction and Conjugation with Polyphenols on Physicochemical, Structural, and Rheological Properties of Plant-Based Food Emulsions and Gels
Shima Saffarionpour
Food Biophysics (2025) Vol. 20, Iss. 1
Closed Access
Investigating the effects of freezing temperature and oil content on the physiochemical characteristics and stability of oil-in-water emulsions under isochoric freezing conditions
Sumeyye Atci, Cristina Bilbao-Sáinz, Valerie S. McGraw, et al.
Food Research International (2025) Vol. 204, pp. 115906-115906
Closed Access
Recent advances of protein modification strategies to enhance the freezing stability of food emulsions: Principles, applications, and prospects
Zhiwen Shen, Yuxin Ding, Yanshun Xu
Comprehensive Reviews in Food Science and Food Safety (2025) Vol. 24, Iss. 2
Closed Access
Study of Zn2+ complexation driven zein-based W/O/W Pickering emulsions for enhancing curcumin bioaccessibility and fluorouracil bioactivity
Lucy Deng, Junqiu Liao, Weiqi Liu, et al.
Food Hydrocolloids (2025), pp. 111243-111243
Closed Access
Rennet-assisted modification for enhanced freeze-thaw stability in sodium caseinate-stabilized high internal phase emulsions
Ling Zhang, Feng Xiao, Sijie Hu, et al.
Food Chemistry (2025) Vol. 477, pp. 143599-143599
Closed Access
Preparation of edible oleogels via encapsulation of high-oleic palm oil using spray drying: Structural characterization and their application as fat substitutes in ice cream.
Miguel Caldas-Abril, Katherine Bauer Estrada, Valentina Bonilla-Bravo, et al.
Food Hydrocolloids for Health (2025), pp. 100207-100207
Open Access
Chitin in Rubber-Based Blends and Composites
Shivkumari Panda
Advanced structured materials (2025), pp. 237-272
Closed Access
Exploration of Pea Protein Isolate–Sodium Alginate Complexes as a Novel Strategy to Substitute Sugar in Plant Cream: Synergistic Interactions Between the Two at the Interface
Jingru Sun, Xiyuan Yang, Jingjing Diao, et al.
Foods (2025) Vol. 14, Iss. 6, pp. 991-991
Open Access
Exploring the interfacial behavior and foam characteristics of various soy protein aggregates: Insights of morphology and conformational flexibility
Ri‐Qi Su, Xueqing Zhang, Jia Jia Cao, et al.
Food Hydrocolloids (2025), pp. 111362-111362
Closed Access
Formulation strategies, texture improvement, and sensory perception of healthy ice cream: A review
Wenjie Chang, Kangyu Li, Xin Qi, et al.
Food Chemistry (2025), pp. 144015-144015
Closed Access
Effects of compound emulsifiers on the characteristics and stability of nano-emulsions from pollock bones
Chaoxin Tu, Hong-Lin Zhu, Tingting Yang, et al.
Food Chemistry (2024) Vol. 460, pp. 140603-140603
Closed Access | Times Cited: 3
Recent developments on the freeze-thaw stability of Pickering emulsions and its application as nutrient delivery vehicles
Chaosheng Wu, Honglin Chen, Tiannu Zhang, et al.
Food Hydrocolloids (2024) Vol. 158, pp. 110494-110494
Closed Access | Times Cited: 3
Designing novel ice creams using nut oil emulsion gels based on blueberry pectin and CaCl2 as fat replacers: Insights from physicochemical and sensory properties
Qiuye Huang, Yuting Wu, Xuefei Xu, et al.
International Journal of Biological Macromolecules (2024), pp. 135344-135344
Open Access | Times Cited: 3
Oleofoams and Whipped Emulsions: Formation, Characterization, and Future Role in the Food Industry
Matteo Grossi, Muxin Zhao, Jiajia Rao, et al.
Trends in Food Science & Technology (2024), pp. 104752-104752
Closed Access | Times Cited: 3
Pickering emulsion of camellia oil stabilized by Octenyl succinic acid starch: Interaction, lipid oxidation and digestibility
Yitong Wang, Hui Teng, S T Bai, et al.
International Journal of Biological Macromolecules (2024) Vol. 279, pp. 135108-135108
Closed Access | Times Cited: 2
Enhancement of the formation and stability of low-fat Pickering emulsion gels stabilized with egg yolk granules-chitosan complex: Insights into the development of mayonnaise substitutes
Haoyang Sun, Hao Ding, Mohamed Salama, et al.
Food Chemistry (2024) Vol. 464, pp. 141734-141734
Closed Access | Times Cited: 2
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