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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.

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Showing 1-25 of 73 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
Interfacial behavior of cyclodextrins at the oil-water interface of Pickering emulsion
Caiyun Cheng, Chao Yuan, Bo Cui, et al.
Food Hydrocolloids (2022) Vol. 134, pp. 108104-108104
Closed Access | Times Cited: 62
Low density lipoprotein-pectin complexes stabilized high internal phase pickering emulsions: The effects of pH conditions and mass ratios
Zhenshun Li, Yating Xiong, Yi Wang, et al.
Food Hydrocolloids (2022) Vol. 134, pp. 108004-108004
Closed Access | Times Cited: 56
Insights into whey protein-based carriers for targeted delivery and controlled release of bioactive components
Seid Reza Falsafi, Aslı Can Karaça, Lizhen Deng, et al.
Food Hydrocolloids (2022) Vol. 133, pp. 108002-108002
Closed Access | Times Cited: 50
Zein-whey protein isolate-carboxymethyl cellulose complex as carrier of apigenin via pH-driven method: Fabrication, characterization, stability, and in vitro release property
Qin Liu, Yaochang Li, You Zhou, et al.
Food Chemistry (2022) Vol. 387, pp. 132926-132926
Closed Access | Times Cited: 46
Effect of molecular weight on the interfacial and emulsifying characteristics of rice glutelin hydrolysates
Zhenyu Yang, Lei Dai, Qingjie Sun, et al.
Food Hydrocolloids (2022) Vol. 128, pp. 107560-107560
Open Access | Times Cited: 43
Effect of chitosan oligosaccharide glycosylation on the emulsifying property of lactoferrin
Wen-Duo Wang, Chao Li, Chun Chen, et al.
International Journal of Biological Macromolecules (2022) Vol. 209, pp. 93-106
Closed Access | Times Cited: 39
Improvement of low-oil gelatin emulsions performance by adjusting the electrostatic interaction between gelatin and nanocellulose with different morphologies
Xin Feng, Hongjie Dai, Hongxia Tan, et al.
Food Hydrocolloids (2023) Vol. 139, pp. 108592-108592
Closed Access | Times Cited: 29
Effects of glycation method on the emulsifying performance and interfacial behavior of coconut globulins-fucoidan complexes
Qianqian Zhu, Haiming Chen, Weijun Chen, et al.
Food Chemistry (2023) Vol. 430, pp. 137033-137033
Closed Access | Times Cited: 26
Antioxidant stability and in vitro digestion of β-carotene-loaded oil-in-water emulsions stabilized by whey protein isolate-Mesona chinensis polysaccharide conjugates
Jiahui Zhang, Xin Qi, Mingyue Shen, et al.
Food Research International (2023) Vol. 174, pp. 113584-113584
Closed Access | Times Cited: 25
Novel Pickering emulsion stabilized by glycosylated whey protein isolate: Characterization, stability, and curcumin bioaccessibility
Di Li, Yujun Jiang, Jia Shi
Food Chemistry X (2024) Vol. 21, pp. 101186-101186
Open Access | Times Cited: 13
Insight into oil-water interfacial adsorption of protein particles towards regulating Pickering emulsions: A review
Meng Li, Haiying Yu, Munkh‐Amgalan Gantumur, et al.
International Journal of Biological Macromolecules (2024) Vol. 272, pp. 132937-132937
Closed Access | Times Cited: 12
Pickering emulsion stabilized by glycosylated whey protein isolate complexed with chitooligosaccharide for the improving stability of delivery and bioaccessibility of DHA
Lian Zhou, Yang Liu, Yaochang Li, et al.
Food Hydrocolloids (2024) Vol. 151, pp. 109858-109858
Closed Access | Times Cited: 10
The non-covalent and covalent interactions of whey proteins and saccharides: influencing factor and utilization in food
Yafei Zhang, Xiaoya Lin, Yiran Wang, et al.
Critical Reviews in Food Science and Nutrition (2024), pp. 1-15
Closed Access | Times Cited: 10
Pickering emulsions stabilized by β-Lactoglobulin-Rosmarinic acid-Pectin nanoparticles: Influence of interfacial behavior and rheology performance
Yao Wang, Peng Zhang, Haowen Lin, et al.
Food Hydrocolloids (2024) Vol. 154, pp. 110084-110084
Closed Access | Times Cited: 8
Hyaluronic acid-decorated lipid nanocarriers as novel vehicles for curcumin: Improved stability, cellular absorption, and anti-inflammatory effects
Jin Feng, Zhen Wang, Wuyang Huang, et al.
Food Chemistry (2024) Vol. 463, pp. 141420-141420
Closed Access | Times Cited: 8
Interface behavior, competitive substitution, and saltiness perception of switchable water-in-oil high internal phase emulsions-based delivery carrier for sodium salt regulated by OSA starch
Xinshuo Wang, Shuqin Xia, Khizar Hayat, et al.
Food Hydrocolloids (2025), pp. 111162-111162
Closed Access | Times Cited: 1
High internal phase Pickering emulsions stabilized by egg yolk low density lipoprotein for delivery of curcumin
Zhenshun Li, Yi Wang, Yangchao Luo
Colloids and Surfaces B Biointerfaces (2022) Vol. 211, pp. 112334-112334
Closed Access | Times Cited: 36
Gelatin-EGCG-high methoxyl pectin ternary complex stabilized W1/O/W2 double emulsions loaded with vitamin C: Formation, structure, stability, in vitro gastrointestinal digestion
Huang Xiang, Rui Tu, Hongbo Song, et al.
International Journal of Biological Macromolecules (2022) Vol. 216, pp. 891-905
Closed Access | Times Cited: 30
Preparation of high internal phase Pickering emulsions stabilized by egg yolk high density lipoprotein: Stabilizing mechanism under different pH values and protein concentrations
Yali Zhang, Yang Chen, Yating Xiong, et al.
LWT (2022) Vol. 157, pp. 113091-113091
Open Access | Times Cited: 28
Effect of four plant oils on the stability of high internal phase Pickering emulsions stabilized by ovalbumin-tannic acid complex
Yating Xiong, Yang Chen, Xiangzhou Yi, et al.
International Journal of Biological Macromolecules (2022) Vol. 222, pp. 1633-1641
Closed Access | Times Cited: 28
Pickering emulsions stabilized by Chlorella pyrenoidosa protein–chitosan complex for lutein encapsulation
Jialu Ni, Kuiyou Wang, Deyang Yu, et al.
Food & Function (2023) Vol. 14, Iss. 6, pp. 2807-2821
Closed Access | Times Cited: 19
High internal phase emulsion gels stabilized by phosphorylated perilla protein isolate for protecting hydrophobic nutrients: Adjusting emulsion performance by incorporating chitosan-protocatechuic acid conjugate
Qiaoli Zhao, Liuping Fan, Jinwei Li
International Journal of Biological Macromolecules (2023) Vol. 239, pp. 124101-124101
Closed Access | Times Cited: 19
Boosting emulsion properties: The role of β-sheet content and fibril length in soy protein isolate emulsions
Rana Afkhami, Mohammad Javad Varidi, Mehdi Varidi, et al.
Food Hydrocolloids (2023) Vol. 149, pp. 109513-109513
Closed Access | Times Cited: 19
Preparation of water-in-oil Pickering emulsion stabilized by Camellia oleifera seed cake protein and its application as EGCG delivery system
Chuanjian Cui, Ziqi Wei, Zhibo Hong, et al.
LWT (2023) Vol. 179, pp. 114656-114656
Open Access | Times Cited: 17
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