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:
Investigation of vanillin-loaded O/W, W/O, and W/O/W emulsion systems as a proof of concept for sugar reduction strategy: Preparation, characterization, and evaluation
Luyao Huang, R. Wu, Fan Zhang, et al.
LWT (2023) Vol. 193, pp. 115690-115690
Open Access | Times Cited: 5
Luyao Huang, R. Wu, Fan Zhang, et al.
LWT (2023) Vol. 193, pp. 115690-115690
Open Access | Times Cited: 5
Showing 5 citing articles:
Physicochemical and digestion properties of fish oil and anthocyanins co-encapsulated W/O/W emulsion reinforced with alginate
Minghao Jiang, Qiongfang Jiang, Huimin Yang, et al.
Journal of Agriculture and Food Research (2024) Vol. 16, pp. 101195-101195
Open Access | Times Cited: 4
Minghao Jiang, Qiongfang Jiang, Huimin Yang, et al.
Journal of Agriculture and Food Research (2024) Vol. 16, pp. 101195-101195
Open Access | Times Cited: 4
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
Kexin Wang, Xiaoshuai Yu, Jinjie Huo, et al.
Journal of Cereal Science (2025), pp. 104103-104103
Closed Access
Incorporation of vanillin complex microparticles into bread for enhanced antibacterial activity and extended shelf-life
Yan Chen, Li Liao, Jinxia Liu, et al.
LWT (2025), pp. 117518-117518
Open Access
Yan Chen, Li Liao, Jinxia Liu, et al.
LWT (2025), pp. 117518-117518
Open Access
The study on the effect of lipid composition of beef tallow on muddy soup in hotpot
Siyue Liu, Huiyu Kuang, Tao Yuan, et al.
Journal of Food Composition and Analysis (2025), pp. 107405-107405
Closed Access
Siyue Liu, Huiyu Kuang, Tao Yuan, et al.
Journal of Food Composition and Analysis (2025), pp. 107405-107405
Closed Access
The effects of different types of polysaccharides on the structure and physical properties of W/O/W emulsions under varying pH conditions
Minghao Jiang, Yi Liu, Qiuyu Han, et al.
Journal of the Science of Food and Agriculture (2024)
Closed Access
Minghao Jiang, Yi Liu, Qiuyu Han, et al.
Journal of the Science of Food and Agriculture (2024)
Closed Access
