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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:

Heat stability promoted Pickering emulsions stabilized by glidian/sodium caseinate nanoparticles and konjac glucomannan
Wei Xu, Yuli Ning, Shuping Wu, et al.
LWT (2023) Vol. 182, pp. 114847-114847
Open Access | Times Cited: 19

Showing 19 citing articles:

Recent progress on Pickering emulsion stabilized essential oil added biopolymer-based film for food packaging applications: A review
Ghumika Pandita, Carolina Krebs de Souza, Marcel Jefferson Gonçalves, et al.
International Journal of Biological Macromolecules (2024) Vol. 269, pp. 132067-132067
Closed Access | Times Cited: 17
Physiochemical and rheological characterization of plant-based proteins, pectin, and chitin nanofibers for developing Pickering emulsions as potential fat alternatives
Chenyang Ji, Yi Wang, W. K. Anson, et al.
Food Chemistry (2025) Vol. 472, pp. 142975-142975
Closed Access | Times Cited: 2
Formulation, characterization, and applications of organic Pickering emulsions: A comprehensive review
Irtiqa Shabir, Aamir Hussain Dar, Kshirod Kumar Dash, et al.
Journal of Agriculture and Food Research (2023) Vol. 14, pp. 100853-100853
Open Access | Times Cited: 24
Construction of highly stable Pickering emulsion systems based on konjac glucomannan and xanthan gum/lysozyme nanoparticles under pasteurization
Wei Xu, Yongpeng Yin, Mengge Yue, et al.
Food Chemistry X (2024) Vol. 23, pp. 101633-101633
Open Access | Times Cited: 5
Investigating Baneh (Pistacia atlantica) gum properties and applying its particles for stabilizing Pickering emulsions
Sara Naji‐Tabasi, Monir‐sadat Shakeri, Atena Modiri‐Dovom, et al.
Food Chemistry X (2024) Vol. 21, pp. 101111-101111
Open Access | Times Cited: 4
Application of Pistacia atlantica Pickering emulsion‐filled chitosan gel for targeted delivery of curcumin
Sara Naji‐Tabasi, Monir‐sadat Shakeri, Atena Modiri‐Dovom, et al.
Food Science & Nutrition (2024) Vol. 12, Iss. 4, pp. 2809-2817
Open Access | Times Cited: 4
Preparation, characterization, and stability of chitosan-tremella polysaccharide layer-by-layer encapsulated astaxanthin nanoemulsion delivery system
Yunbo Ge, Xinjian Jiang, Wenbo Peng, et al.
International Journal of Biological Macromolecules (2024), pp. 136741-136741
Closed Access | Times Cited: 4
Effect of K2CO3 on konjac glucomannan/κ-carrageenan-based camellia oil Pickering emulsion gel for the development of fat analogs
Lihua Zhang, Yuli Ning, Ya Wei, et al.
International Journal of Biological Macromolecules (2025), pp. 140094-140094
Closed Access
Food-Grade Pickering Emulsions Stabilized by Ultrasound-Treated Foxtail Millet Prolamin: Characterization and In Vitro Release Behavior of Curcumin
Yu Guo, Yuewei Luo, Zhiyuan Ren, et al.
Foods (2025) Vol. 14, Iss. 3, pp. 417-417
Open Access
Effect and mechanism of ultrasound time and storage time on physicochemical properties, 3D printing accuracy, and microstructure of ovalbumin–gellan gum emulsion gels
Ruiling Li, Ningzhe Wang, Chao Ma, et al.
Food Chemistry (2025) Vol. 477, pp. 143518-143518
Closed Access
A γ-cyclodextrin emulsion loaded β-carotene and egg white peptides: construction, characterization, and application
Jingbo Liu, Zihao Li, Menghan Fu, et al.
Food Science of Animal Products (2025) Vol. 3, Iss. 2, pp. 9240117-9240117
Closed Access
Construction and formation mechanism of phase-change polysaccharide–protein composite emulsion gels: For simultaneous printing of food products with complex structures and fine patterns
Ruiling Li, Ningzhe Wang, Chao Ma, et al.
Food Hydrocolloids (2024) Vol. 160, pp. 110817-110817
Closed Access | Times Cited: 2
Modulation the Synergistic Effect of Chitosan-Sodium Alginate Nanoparticles with Ca2+: Enhancing the Stability of Pickering Emulsion on D-Limonene
Qian Li, Rui Li, Fanxing Yong, et al.
Foods (2024) Vol. 13, Iss. 4, pp. 622-622
Open Access | Times Cited: 2
Fabrication and characterization of mayonnaise based on xanthan gum/lysozyme nanoparticles and konjac glucomannan as egg yolk substitutes under different temperature stresses
Wei Xu, Yongpeng Yin, Beijun Cao, et al.
LWT (2024), pp. 116832-116832
Open Access | Times Cited: 2
Pickering Emulsion Stabilized by Different Concentrations of Whey Protein–Cress Seed Gum Nanoparticles
Maryam Davtalab, Sara Naji‐Tabasi, Mostafa Shahidi Noghabi, et al.
Foods (2024) Vol. 13, Iss. 23, pp. 3777-3777
Open Access | Times Cited: 1
Heat-induced Pleurotus ostreatus protein gel improved by konjac glucomannan: physicochemical, gel and structural properties
Qian Zheng, Y. Qiu, Sijie Zhang, et al.
Colloids and Surfaces A Physicochemical and Engineering Aspects (2024), pp. 135899-135899
Closed Access | Times Cited: 1
Perilla oil emulsions stabilized by casein-dextran sulfate nanocomplexes with and without curcumin
Ubonphan Rodsuwan, Surangna Jain, Qixin Zhong, et al.
International Journal of Biological Macromolecules (2024), pp. 136163-136163
Closed Access
Development of Functional Foods: Consumer Acceptance of Resveratrol-Loaded Crackers and Cookies
Pedro M. Silva, Miguel A. Cerqueira, Lorenzo Pastrana, et al.
Future Foods (2024), pp. 100459-100459
Open Access
Chitosan decoration enhanced the thermal and ultraviolet resistance of vitamin A-vitamin D coencapsulated in OSA starch-stabilized emulsion by regulating viscoelasticity, interfacial thickness and structure
Chunli Fan, Xinshuo Wang, Min Zhang, et al.
Food Research International (2024) Vol. 201, pp. 115574-115574
Closed Access
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