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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:

Phospholipid–Protein Structured Membrane for Microencapsulation of DHA Oil and Evaluation of Its In Vitro Digestibility: Inspired by Milk Fat Globule Membrane
Ying Chen, Hui Ge, Yan Zheng, et al.
Journal of Agricultural and Food Chemistry (2020) Vol. 68, Iss. 22, pp. 6190-6201
Closed Access | Times Cited: 53

Showing 1-25 of 53 citing articles:

Impact of interactions between whey protein isolate and different phospholipids on the properties of krill oil emulsions: A consideration for functional lipids efficient delivery
Zhangtie Wang, Jinjin Zhao, Tao Zhang, et al.
Food Hydrocolloids (2022) Vol. 130, pp. 107692-107692
Closed Access | Times Cited: 54
Omega‐3 polyunsaturated fatty acid encapsulation system: Physical and oxidative stability, and medical applications
Qiwei Du, Linhui Zhou, Minghui Li, et al.
Food Frontiers (2022) Vol. 3, Iss. 2, pp. 239-255
Open Access | Times Cited: 43
Co-encapsulation of probiotics with acylglycerols in gelatin-gum arabic complex coacervates: Stability evaluation under adverse conditions
Ying Chen, Weifei Wang, Weiqian Zhang, et al.
International Journal of Biological Macromolecules (2023) Vol. 242, pp. 124913-124913
Closed Access | Times Cited: 24
Improving lipid digestion by modulating interfacial structure of fat globule based on milk fat globule membrane and different phospholipids
Qian Ma, Meng Sun, Yanjie Zhao, et al.
Food Hydrocolloids (2024) Vol. 150, pp. 109736-109736
Closed Access | Times Cited: 14
Stability of probiotic microcapsules produced through complex coacervation based on whey protein-gum arabic coupled with double emulsification: Role of krill oil in middle oil phase
Ying Chen, Weiqian Zhang, Weifei Wang
International Journal of Biological Macromolecules (2025) Vol. 298, pp. 139982-139982
Closed Access | Times Cited: 1
Effect of adding different egg yolk oil on the flavor and physicochemical properties of mayonnaise
Xuejing Gao, Tingting Tang, Junhua Li, et al.
Food Chemistry (2025) Vol. 477, pp. 143612-143612
Closed Access | Times Cited: 1
The simulated in vitro infant gastrointestinal digestion of lipid droplets covered with milk fat globule membrane components: The role of interface layers
Zhixi Li, Yu Cao, Xiankang Fan, et al.
Food Research International (2025) Vol. 208, pp. 116272-116272
Open Access | Times Cited: 1
Modulating the aggregation of myofibrillar protein to alleviate the textural deterioration of protein gels at high temperature: The effect of hydrophobic interactions
Bo Chen, Jie Guo, Yong Xie, et al.
Food Chemistry (2020) Vol. 341, pp. 128274-128274
Closed Access | Times Cited: 69
Microcapsule delivery systems of functional ingredients in infant formulae: Research progress, technology, and feasible application of liposomes
Yanping Wang, Aiqian Ye, Yingying Hou, et al.
Trends in Food Science & Technology (2021) Vol. 119, pp. 36-44
Closed Access | Times Cited: 47
Biomacromolecular carriers based hydrophobic natural products for potential cancer therapy
Weichun Pan, Feina Gu, Xinyu Yan, et al.
International Journal of Biological Macromolecules (2024) Vol. 269, pp. 132274-132274
Closed Access | Times Cited: 8
Progress in the Application of Food-Grade Emulsions
Yilin Jie, Fusheng Chen
Foods (2022) Vol. 11, Iss. 18, pp. 2883-2883
Open Access | Times Cited: 25
The characteristics of soybean protein isolate obtained by synergistic modification of high hydrostatic pressure and phospholipids as a promising replacement of milk in ice cream
Guosen Yan, Yueting Cui, Dan Lia, et al.
LWT (2022) Vol. 160, pp. 113223-113223
Open Access | Times Cited: 24
Enhancing the physical stability and bioaccessibility of curcumin emulsions through the interaction of whey protein isolate and soybean lecithin
Yue Pan, Lu Liu, Jiayu Li, et al.
Food Bioscience (2024) Vol. 58, pp. 103676-103676
Closed Access | Times Cited: 6
Ultrasound modification on milk fat globule membrane and soy lecithin to improve the physicochemical properties, microstructure and stability of mimicking human milk fat emulsions
Qian Ma, Tao Zhou, Zhong Wang, et al.
Ultrasonics Sonochemistry (2024) Vol. 105, pp. 106873-106873
Open Access | Times Cited: 6
Impact of wall materials and DHA sources on the release, digestion and absorption of DHA microcapsules: Advancements, challenges and future directions
Maoshuai Jiang, Zejun Hu, Yixiao Huang, et al.
Food Research International (2024) Vol. 191, pp. 114646-114646
Closed Access | Times Cited: 6
Food-grade systems for delivery of DHA and EPA: Opportunities, fabrication, characterization and future perspectives
Qi Zhou, Zihao Wei
Critical Reviews in Food Science and Nutrition (2021) Vol. 63, Iss. 15, pp. 2348-2365
Closed Access | Times Cited: 28
Docosahexaenoic Acid Delivery Systems, Bioavailability, Functionality, and Applications: A Review
Wenwen Lv, Duoxia Xu
Foods (2022) Vol. 11, Iss. 17, pp. 2685-2685
Open Access | Times Cited: 21
Recent developments and prospects in the extraction, composition, stability, food applications, and in vitro digestion of plant oil bodies
Jia Hao, Xiaoyu Li, Qiuyu Wang, et al.
Journal of the American Oil Chemists Society (2022) Vol. 99, Iss. 8, pp. 635-653
Closed Access | Times Cited: 21
Intestinal absorption of DHA microcapsules with different formulations based onex vivorat intestine andin vitrodialysis models
Zejun Hu, Peng Wu, Yiqing Chen, et al.
Food & Function (2023) Vol. 14, Iss. 4, pp. 2008-2021
Closed Access | Times Cited: 13
Interaction between soy protein isolate/whey protein isolate and sucrose ester during microencapsulation: Multi-spectroscopy and molecular docking
Qun Zhang, Wei Fan, Yan Shi, et al.
LWT (2023) Vol. 188, pp. 115363-115363
Open Access | Times Cited: 12
Effect of transglutaminase-catalyzed crosslinking behavior on the quality characteristics of plant-based burger patties: A comparative study with methylcellulose
Ying Chen, Dongming Lan, Weifei Wang, et al.
Food Chemistry (2023) Vol. 428, pp. 136754-136754
Closed Access | Times Cited: 11
Insights into the interaction of structural DHA phosphatidylglycerides with whey protein isolate to form O/W emulsions
Chenxi He, Xi Chen, Rujing Diao, et al.
Food Hydrocolloids (2024) Vol. 158, pp. 110473-110473
Closed Access | Times Cited: 4
O/W Emulsion Stabilized by Bovine Milk Phospholipid–Protein Nanoemulsions: Preparation, Stability, and In Vitro Digestion
Jiayu Weng, Ruixue Lin, Chenyu Jiang, et al.
Journal of Agricultural and Food Chemistry (2021) Vol. 69, Iss. 17, pp. 5003-5012
Closed Access | Times Cited: 26
Exploringin vitrorelease and digestion of commercial DHA microcapsules from algae oil and tuna oil with whey protein and casein as wall materials
Zejun Hu, Peng Wu, Luping Wang, et al.
Food & Function (2021) Vol. 13, Iss. 2, pp. 978-989
Closed Access | Times Cited: 26
Effect of phospholipid matrix on emulsion stability, microstructure, proteolysis, and in vitro digestibility in model infant formula emulsion
Nahyun Ahn, Jee‐Young Imm
Food Research International (2022) Vol. 163, pp. 112218-112218
Closed Access | Times Cited: 18
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