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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:

Preparation and characteristics of high internal phase emulsions stabilized by rapeseed protein isolate
Feiran Xu, Mengmeng Pan, Jinwei Li, et al.
LWT (2021) Vol. 149, pp. 111753-111753
Closed Access | Times Cited: 19

Showing 19 citing articles:

High internal phase emulsions stabilized by pea protein isolate modified by ultrasound and pH-shifting: Effect of chitosan self-assembled particles
Jingnan Zhang, Siqi Zhao, Qian Liu, et al.
Food Hydrocolloids (2023) Vol. 141, pp. 108715-108715
Closed Access | Times Cited: 44
Myofibrillar protein microgels stabilized high internal phase Pickering emulsions with heat-promoted stability
Hongjie Dai, Yi Sun, Xin Feng, et al.
Food Hydrocolloids (2023) Vol. 138, pp. 108474-108474
Closed Access | Times Cited: 41
Biopolymer-based pickering high internal phase emulsions: Intrinsic composition of matrix components, fundamental characteristics and perspective
Qiaoli Zhao, Liuping Fan, Jinwei Li
Food Research International (2023) Vol. 165, pp. 112458-112458
Closed Access | Times Cited: 27
High Internal Phase Emulsions Stabilized by Pea Protein Isolate Modified by Ultrasound Combined with pH-Shifting: Micromorphology, Rheology, and Physical Stability
Jingnan Zhang, Siqi Zhao, Linte Li, et al.
Foods (2023) Vol. 12, Iss. 7, pp. 1433-1433
Open Access | Times Cited: 20
Stability and 3D-printing performance of high-internal-phase emulsions based on ultrafine soybean meal particles
Haiqiang Liao, Tianshu Jiang, Lei Chen, et al.
Food Chemistry (2024) Vol. 449, pp. 139172-139172
Closed Access | Times Cited: 6
Synergistic effect of residual sugar on freeze–thaw stability of high internal phase emulsions using glycosylated cod protein as interface stabilizer
Sijie Hu, Feng Xiao, Ming Du, et al.
Food Chemistry (2023) Vol. 432, pp. 137134-137134
Closed Access | Times Cited: 13
High internal phase emulsions stabilized by physically modified mung bean protein isolates under different pHs
Y.-M. Choi, Jiseon Lee, Yeon‐Ji Jo, et al.
Food Hydrocolloids (2024) Vol. 155, pp. 110200-110200
Closed Access | Times Cited: 5
High Internal-Phase Pickering Emulsions Stabilized by Xanthan Gum/Lysozyme Nanoparticles: Rheological and Microstructural Perspective
Wei Xu, Zhifan Li, Haomin Sun, et al.
Frontiers in Nutrition (2022) Vol. 8
Open Access | Times Cited: 21
Developing animal fat substitute in low-fat meatballs: A strategy to use high internal phase emulsions stabilized by Prinsepia utilis Royle protein
Yu Wang, Xuefeng Wang, Jie Guo, et al.
Food Chemistry (2024) Vol. 460, pp. 140386-140386
Closed Access | Times Cited: 4
Composite formation of whey protein isolate and OSA starch for fabricating high internal phase emulsion: A comparative study at different pH and their application in biscuits
Xiao-Qing Zheng, Deda Wang, Sophia Jun Xue, et al.
International Journal of Biological Macromolecules (2023) Vol. 259, pp. 129094-129094
Closed Access | Times Cited: 9
Facile Synthesis of Rodlike TiO2/Lignin Nanostructures as Multifunctional Emulsifiers for High Internal Phase Emulsions
Xiaoya Zhou, Encheng Liu, Jinze Li, et al.
ACS Applied Nano Materials (2023) Vol. 6, Iss. 16, pp. 14820-14830
Closed Access | Times Cited: 8
Oilseed meal proteins: From novel extraction methods to nanocarriers of bioactive compounds
Milad Hadidi, Chen Tan, Elham Assadpour, et al.
Food Chemistry (2023) Vol. 438, pp. 137971-137971
Closed Access | Times Cited: 8
Preparation of high internal phase emulsions based on pumpkin seed oil body and its physicochemical properties
Yingying Wu, Linlin Wang, Xiuzhen Ding, et al.
LWT (2023) Vol. 189, pp. 115533-115533
Open Access | Times Cited: 7
Alteration in Rheological and Digestive Properties of O/W Emulsions using Controlled Aggregation of Konjac Glucomannan and Xanthan Gum in Aqueous Phases
Ronggang Pan, Shahid Iqbal, Ni Wang, et al.
Food Hydrocolloids (2024), pp. 110795-110795
Closed Access | Times Cited: 2
Modification of functional properties of mussel actomyosin by ultrasound treatment and the appplication at O/W emulsion
Huijia Yan, Henan Zou, Sihui Li, et al.
LWT (2022) Vol. 170, pp. 114086-114086
Closed Access | Times Cited: 12
High Internal Phase Emulsions Stabilized with Ultrasound-Modified Spirulina Protein for Curcumin Delivery
Qing Liu, Tao Chen, Lihang Chen, et al.
Foods (2024) Vol. 13, Iss. 9, pp. 1324-1324
Open Access | Times Cited: 1
Effect of membrane filtration and direct steam injection on mildly refined rapeseed protein solubility, air-water interfacial and foaming properties
Panayiotis Voudouris, Helene C.M. Mocking-Bode, Leonard M.C. Sagis, et al.
Food Hydrocolloids (2024), pp. 110754-110754
Open Access | Times Cited: 1
Microstructure, rheology and creaming stability of Pickering emulsions stabilised with SPI‐soy peptide nanoparticle complex
Dan Wang, Wei Chen, Yangyong Dai, et al.
International Journal of Food Science & Technology (2023) Vol. 59, Iss. 1, pp. 615-626
Closed Access | Times Cited: 2
Optimizing the Extraction of Protein from Defatted Schizochytrium Cell Residues and Studying the Emulsification Characteristics of Protein
Yingying Yang, Xiangying Zhao, Liping Liu, et al.
Fermentation (2024) Vol. 10, Iss. 8, pp. 416-416
Open Access
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