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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:

A stable high internal phase emulsion fabricated with OSA-modified starch: an improvement in β-carotene stability and bioaccessibility
Chi Yan, David Julian McClements, Liqiang Zou, et al.
Food & Function (2019) Vol. 10, Iss. 9, pp. 5446-5460
Closed Access | Times Cited: 103

Showing 1-25 of 103 citing articles:

Pickering emulsions: Versatility of colloidal particles and recent applications
Hang Jiang, Yifeng Sheng, To Ngai
Current Opinion in Colloid & Interface Science (2020) Vol. 49, pp. 1-15
Open Access | Times Cited: 349
Review of recent advances in the preparation, properties, and applications of high internal phase emulsions
Hongxia Gao, Li Ma, Ce Cheng, et al.
Trends in Food Science & Technology (2021) Vol. 112, pp. 36-49
Closed Access | Times Cited: 190
Preparation of high thermal stability gelatin emulsion and its application in 3D printing
Jie Du, Hongjie Dai, Hongxia Wang, et al.
Food Hydrocolloids (2020) Vol. 113, pp. 106536-106536
Closed Access | Times Cited: 176
High internal phase Pickering emulsion stabilized by sea bass protein microgel particles: Food 3D printing application
Lijuan Zhang, Ahmed A. Zaky, Chengfu Zhou, et al.
Food Hydrocolloids (2022) Vol. 131, pp. 107744-107744
Closed Access | Times Cited: 174
High Internal Phase Oil-in-Water Pickering Emulsions Stabilized by Chitin Nanofibrils: 3D Structuring and Solid Foam
Ya Zhu, Siqi Huan, Long Bai, et al.
ACS Applied Materials & Interfaces (2020) Vol. 12, Iss. 9, pp. 11240-11251
Open Access | Times Cited: 155
Antibacterial and antioxidant activities of sodium starch octenylsuccinate-based Pickering emulsion films incorporated with cinnamon essential oil
Huimin Sun, Shuai Li, Shanshan Chen, et al.
International Journal of Biological Macromolecules (2020) Vol. 159, pp. 696-703
Closed Access | Times Cited: 154
Extrusion-based 3D printing of high internal phase emulsions stabilized by co-assembled β-cyclodextrin and chitosan
Xueqing Li, Liuping Fan, Jinwei Li
Food Hydrocolloids (2022) Vol. 134, pp. 108036-108036
Closed Access | Times Cited: 105
Pickering high internal phase emulsions stabilized by biopolymeric particles: From production to high-performance applications
Abdur Rehman, Qiufang Liang, Aiman Karim, et al.
Food Hydrocolloids (2024) Vol. 150, pp. 109751-109751
Closed Access | Times Cited: 31
Soluble starch/whey protein isolate complex-stabilized high internal phase emulsion: Interaction and stability
Baozhong Guo, Xiuting Hu, Jianyong Wu, et al.
Food Hydrocolloids (2020) Vol. 111, pp. 106377-106377
Closed Access | Times Cited: 115
Fabrication and characterization of novel edible Pickering emulsion gels stabilized by dihydromyricetin
Sheng Geng, Zhaojing Jiang, Hanjun Ma, et al.
Food Chemistry (2020) Vol. 343, pp. 128486-128486
Closed Access | Times Cited: 76
Enhancement of beta-carotene stability by encapsulation in high internal phase emulsions stabilized by modified starch and tannic acid
Yikun Liu, Chi Yan, Jun Chen, et al.
Food Hydrocolloids (2020) Vol. 109, pp. 106083-106083
Closed Access | Times Cited: 74
Simple method for fabrication of high internal phase emulsions solely using novel pea protein isolate nanoparticles: Stability of ionic strength and temperature
Xiaolong Li, Wenjie Liu, Baocai Xu, et al.
Food Chemistry (2021) Vol. 370, pp. 130899-130899
Closed Access | Times Cited: 74
High internal phase Pickering emulsions stabilized by a cod protein–chitosan nanocomplex for astaxanthin delivery
Lijuan Zhang, Chengfu Zhou, Xiaokang Na, et al.
Food & Function (2021) Vol. 12, Iss. 23, pp. 11872-11882
Closed Access | Times Cited: 56
Hydrophobically modified polysaccharides and their self-assembled systems: A review on structures and food applications
Zhen Wu, Hong Li, Xiaowan Zhao, et al.
Carbohydrate Polymers (2022) Vol. 284, pp. 119182-119182
Closed Access | Times Cited: 47
High internal phase emulsions stabilized solely by carboxymethyl chitosan
Yilin Jie, Fusheng Chen, Tingwei Zhu, et al.
Food Hydrocolloids (2022) Vol. 127, pp. 107554-107554
Closed Access | Times Cited: 44
High internal phase emulsions of ω-3 fatty acids stabilized by fish scale gelatin particles: Application to lipid-enhanced surimi 3D printing
Yuhang Wang, Die Hu, Yue Wei, et al.
Food Hydrocolloids (2023) Vol. 146, pp. 109254-109254
Closed Access | Times Cited: 39
Improving emulsification performance of waxy maize starch by esterification combined with pulsed electric field
Boru Chen, Zhiming Wang, Jiawei Lin, et al.
Food Hydrocolloids (2022) Vol. 129, pp. 107655-107655
Closed Access | Times Cited: 38
Pickering emulsions for functional food systems
James Cheon, Fatemah Haji, Jiyoo Baek, et al.
Journal of Agriculture and Food Research (2023) Vol. 11, pp. 100510-100510
Open Access | Times Cited: 31
Hydrophobic modified agar: Structural characterization and application in encapsulation and release of curcumin
Luyao Zhang, Qiong Xiao, Zhechen Xiao, et al.
Carbohydrate Polymers (2023) Vol. 308, pp. 120644-120644
Closed Access | Times Cited: 28
3D/4d printing of β-cyclodextrin-based high internal phase emulsions
Xueqing Li, Liuping Fan, Ruiguo Li, et al.
Journal of Food Engineering (2023) Vol. 348, pp. 111455-111455
Closed Access | Times Cited: 24
Developing biopolymer-stabilized emulsions for improved stability and bioaccessibility of lutein
Yanqi Zhang, Songnan Li, Lingyan Kong, et al.
International Journal of Biological Macromolecules (2024) Vol. 259, pp. 129202-129202
Open Access | Times Cited: 12
A smart thermoresponsive macroporous 4D structure by 4D printing of Pickering-high internal phase emulsions stabilized by plasma-functionalized starch nanomaterials for a possible delivery system
Mahdiyar Shahbazi, Henry Jäger, Rammile Ettelaie, et al.
Current Research in Food Science (2024) Vol. 8, pp. 100686-100686
Open Access | Times Cited: 12
Stabilizing effect of silver carp myofibrillar protein modified by high intensity ultrasound on high internal phase emulsions: Protein denaturation, interfacial adsorption and reconfiguration
Zehan Hong, Yaqiu Kong, Ruotong Guo, et al.
International Journal of Biological Macromolecules (2024) Vol. 265, pp. 130896-130896
Closed Access | Times Cited: 12
Starch based fat replacers in food system: Modification, structured design, and application
Qianzhu Lin, Ling Jiang, Xiaojing Li, et al.
Food Bioscience (2024) Vol. 59, pp. 104149-104149
Closed Access | Times Cited: 10
Microstructure and emulsifying properties of rice starch-fatty acid complexes prepared by ultra-high pressure treatment
Yue Wang, Qing Yan, Zhi Li, et al.
Food Hydrocolloids (2024) Vol. 158, pp. 110486-110486
Closed Access | Times Cited: 10
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