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:
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: 5
Siyi Liu, Yuxi Wang, Yue Huang, et al.
International Journal of Biological Macromolecules (2024) Vol. 275, pp. 133551-133551
Closed Access | Times Cited: 5
Showing 5 citing articles:
Development of microemulsions-filled sodium alginate-chitosan composite hydrogels: preparation, characterization and release kinetics analysis
Muxuan Wang, Ningyang Li, Xuhong Guo, et al.
Food Hydrocolloids (2025) Vol. 163, pp. 111059-111059
Closed Access
Muxuan Wang, Ningyang Li, Xuhong Guo, et al.
Food Hydrocolloids (2025) Vol. 163, pp. 111059-111059
Closed Access
Nanocellulose-chitosan nanocomplex stabilized Pickering emulsions with extremely low internal phase: Stabilization mechanism and application in yogurt
Hongjie Dai, Yuyuan Luo, Xi Zheng, et al.
Food Hydrocolloids (2025), pp. 111088-111088
Closed Access
Hongjie Dai, Yuyuan Luo, Xi Zheng, et al.
Food Hydrocolloids (2025), pp. 111088-111088
Closed Access
Impact of Encapsulation Position in Pickering Emulsions on Color Stability and Intensity Turmeric Oleoresin
Ahreum Han, Youjin Baek, Hyeon Gyu Lee
Foods (2025) Vol. 14, Iss. 3, pp. 385-385
Open Access
Ahreum Han, Youjin Baek, Hyeon Gyu Lee
Foods (2025) Vol. 14, Iss. 3, pp. 385-385
Open Access
Chitosan-based emulsion gel beads developed on the multiple-unit floating delivery system for gastric sustained release of proanthocyanidins
Xi Chen, Huan Liu, Yicheng Yang, et al.
Food Hydrocolloids (2024), pp. 110704-110704
Closed Access
Xi Chen, Huan Liu, Yicheng Yang, et al.
Food Hydrocolloids (2024), pp. 110704-110704
Closed Access
Stability and Release Properties of Alginate, Modified Starch/Basil Seed Gum, and Gelatin-Based Hydrogel Beads Infused with Basil Seed (Ocimum basilicum L.) Oil
Sadaf Nazir, Idrees Ahmed Wani
ACS Food Science & Technology (2024)
Closed Access
Sadaf Nazir, Idrees Ahmed Wani
ACS Food Science & Technology (2024)
Closed Access
Modification of the interface of oleogel-hydrogel bigel beads for enhanced stability and prolonged release of bioactives
Ruoning Zhang, Jingyi Yang, Li Jia, et al.
Food Chemistry (2024) Vol. 468, pp. 142448-142448
Closed Access
Ruoning Zhang, Jingyi Yang, Li Jia, et al.
Food Chemistry (2024) Vol. 468, pp. 142448-142448
Closed Access
