
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:
Enhanced stability of Pickering emulsions through co-stabilization with nanoliposomes and thermally denatured ovalbumin
Jinhui Gu, Min‐Hsiung Pan, Yi‐Shiou Chiou, et al.
International Journal of Biological Macromolecules (2024) Vol. 278, pp. 134561-134561
Closed Access | Times Cited: 3
Jinhui Gu, Min‐Hsiung Pan, Yi‐Shiou Chiou, et al.
International Journal of Biological Macromolecules (2024) Vol. 278, pp. 134561-134561
Closed Access | Times Cited: 3
Showing 3 citing articles:
Understanding of the mechanism of O/W % W/O/W emulsions stabilized by rice bran protein: Influence of concentration and localizations
Kexin Wang, Xiaoshuai Yu, Jinjie Huo, et al.
Journal of Cereal Science (2025), pp. 104103-104103
Closed Access | Times Cited: 1
Kexin Wang, Xiaoshuai Yu, Jinjie Huo, et al.
Journal of Cereal Science (2025), pp. 104103-104103
Closed Access | Times Cited: 1
Potential unlocking of self-assembled phosphorylated ovalbumin in stabilizing linalool nanoemulsion: Structural, interfacial, and sustained-release properties
Yajie Song, Zhouyi Xiong, Yu Xun, et al.
Food Hydrocolloids (2025), pp. 111092-111092
Closed Access
Yajie Song, Zhouyi Xiong, Yu Xun, et al.
Food Hydrocolloids (2025), pp. 111092-111092
Closed Access
Role of Medium-Chain Triglycerides on the Emulsifying Properties and Interfacial Adsorption Characteristics of Pork Myofibrillar Protein
Miaomiao Shi, Muhan Zhang, Huan Bian, et al.
Foods (2025) Vol. 14, Iss. 5, pp. 796-796
Open Access
Miaomiao Shi, Muhan Zhang, Huan Bian, et al.
Foods (2025) Vol. 14, Iss. 5, pp. 796-796
Open Access