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:
Microgels from egg white as novel stabilizers of Pickering emulsion
Buwei Liu, Jindi Wang, Shuaifan Qin, et al.
Journal of Food Engineering (2024) Vol. 372, pp. 112009-112009
Closed Access | Times Cited: 5
Buwei Liu, Jindi Wang, Shuaifan Qin, et al.
Journal of Food Engineering (2024) Vol. 372, pp. 112009-112009
Closed Access | Times Cited: 5
Showing 5 citing articles:
Insight into oil-water interfacial adsorption of protein particles towards regulating Pickering emulsions: A review
Meng Li, Haiying Yu, MunkhâAmgalan Gantumur, et al.
International Journal of Biological Macromolecules (2024) Vol. 272, pp. 132937-132937
Closed Access | Times Cited: 6
Meng Li, Haiying Yu, MunkhâAmgalan Gantumur, et al.
International Journal of Biological Macromolecules (2024) Vol. 272, pp. 132937-132937
Closed Access | Times Cited: 6
Role of egg white protein particles' structure and interface profiles in tailoring high-internal-phase Pickering emulsions with desired applicability
Hui Zhang, Ting Zhang, Shanglin Li, et al.
Journal of Food Engineering (2024) Vol. 382, pp. 112222-112222
Closed Access | Times Cited: 2
Hui Zhang, Ting Zhang, Shanglin Li, et al.
Journal of Food Engineering (2024) Vol. 382, pp. 112222-112222
Closed Access | Times Cited: 2
Adjusting the Hydrophobicity of Recombinant Microgels to Improve Interfacial Activity: Using a Promising Pickering Emulsion Stabilizer with a Dense Cubic Structure
Han Liu, Xiaoyan Wu, Fuying Wang, et al.
Food Hydrocolloids (2024) Vol. 158, pp. 110558-110558
Closed Access | Times Cited: 1
Han Liu, Xiaoyan Wu, Fuying Wang, et al.
Food Hydrocolloids (2024) Vol. 158, pp. 110558-110558
Closed Access | Times Cited: 1
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: 1
Haoyang Sun, Hao Ding, Mohamed Salama, et al.
Food Chemistry (2024) Vol. 464, pp. 141734-141734
Closed Access | Times Cited: 1
Animal Protein-Based Fat Replacers: New Prospective and Applications in Dairy Products and Their Analogues
Mohamed Salama, Xiaomeng Li, Haoyang Sun, et al.
Food Reviews International (2024), pp. 1-26
Closed Access | Times Cited: 1
Mohamed Salama, Xiaomeng Li, Haoyang Sun, et al.
Food Reviews International (2024), pp. 1-26
Closed Access | Times Cited: 1
