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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:

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: 55

Showing 1-25 of 55 citing articles:

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: 169
Orally deliverable sequence-targeted astaxanthin nanoparticles for colitis alleviation
Yannan Chen, Wentao Su, Shanshan Tie, et al.
Biomaterials (2022) Vol. 293, pp. 121976-121976
Closed Access | Times Cited: 82
Sea bass protein-polyphenol complex stabilized high internal phase of algal oil Pickering emulsions to stabilize astaxanthin for 3D food printing
Lijuan Zhang, Chengfu Zhou, Shanghua Xing, et al.
Food Chemistry (2023) Vol. 417, pp. 135824-135824
Closed Access | Times Cited: 82
High inner phase emulsion of fish oil stabilized with rutin-grass carp (Ctenopharyngodon idella) myofibrillar protein: Application as a fat substitute in surimi gel
Xuehua Zhang, Wanxin Xie, Qianqian Liang, et al.
Food Hydrocolloids (2023) Vol. 145, pp. 109115-109115
Closed Access | Times Cited: 47
A review of high internal phase Pickering emulsions: Stabilization, rheology, and 3D printing application
Xiao He, Qingye Lu
Advances in Colloid and Interface Science (2024) Vol. 324, pp. 103086-103086
Open Access | Times Cited: 42
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: 29
High internal phase Pickering emulsion by Spanish mackerel proteins-procyanidins: Application for stabilizing astaxanthin and surimi
Chengfu Zhou, Lijuan Zhang, Ahmed A. Zaky, et al.
Food Hydrocolloids (2022) Vol. 133, pp. 107999-107999
Closed Access | Times Cited: 63
Advances of astaxanthin-based delivery systems for precision nutrition
Yannan Chen, Wentao Su, Shanshan Tie, et al.
Trends in Food Science & Technology (2022) Vol. 127, pp. 63-73
Closed Access | Times Cited: 54
Chitosan/guar gum nanoparticles to stabilize Pickering emulsion for astaxanthin encapsulation
Lu Yang, Xinyu Cao, Anran Gai, et al.
LWT (2022) Vol. 165, pp. 113727-113727
Open Access | Times Cited: 46
Fabrication and characterization of Pickering emulsion gels stabilized by gliadin/starch complex for the delivery of astaxanthin
Jia Song, Hongliang Li, Wenbo Shang, et al.
Food Hydrocolloids (2022) Vol. 137, pp. 108388-108388
Closed Access | Times Cited: 40
Preparation of high internal phase Pickering emulsion by centrifugation for 3D printing and astaxanthin delivery
Jia Song, Yuanda Sun, Haitao Wang, et al.
Food Hydrocolloids (2023) Vol. 142, pp. 108840-108840
Closed Access | Times Cited: 34
Antarctic krill (Euphausia superba) oil high internal phase emulsions improved the lipid quality and gel properties of surimi gel
Yinyin Lv, Xiaosong Sun, Hui Jia, et al.
Food Chemistry (2023) Vol. 423, pp. 136352-136352
Closed Access | Times Cited: 33
High internal phase Pickering emulsions stabilized by modified sturgeon myofibrillar protein for quercetin delivery
Shi‐ke Shen, Yuewen Chen, Wen‐tao Yu, et al.
Food Hydrocolloids (2023) Vol. 144, pp. 108926-108926
Closed Access | Times Cited: 30
Biopolymer-based pickering high internal phase emulsions: Intrinsic composition of matrix components, fundamental characteristics and perspective
Qiaoli Zhao, Liuping Fan, Jinwei Li
Food Research International (2023) Vol. 165, pp. 112458-112458
Closed Access | Times Cited: 27
Emulsion gel-based inks for 3D printing of foods for dysphagia patients: High internal type emulsion gel-biopolymer systems
Yifan Wang, Rotimi E. Aluko, David Julian McClements, et al.
Food Hydrocolloids (2024) Vol. 156, pp. 110340-110340
Closed Access | Times Cited: 13
High internal phase pickering emulsion with DHA-algal oil stabilized by salmon protein-procyanidin complex and its application in sausages as fat replacer
Entao Chen, Kuiyou Wang, Siyuan Fei, et al.
Food Bioscience (2024) Vol. 58, pp. 103702-103702
Closed Access | Times Cited: 11
Incorporation of fucoxanthin into 3D printed Pickering emulsion gels stabilized by salmon by-product protein/pectin complexes
Xu Zhong, Kuiyou Wang, Zhejin Chen, et al.
Food & Function (2024) Vol. 15, Iss. 3, pp. 1323-1339
Closed Access | Times Cited: 8
Characteristics and potential application of myofibrillar protein from golden threadfin bream (Nemipterus virgatus) complexed with chitosan
Zhongyang Ren, Xianglan Huang, Linfan Shi, et al.
International Journal of Biological Macromolecules (2023) Vol. 240, pp. 124380-124380
Closed Access | Times Cited: 20
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
Comparison of the 3D printability of high internal phase Pickering emulsions stabilized by protein – Polysaccharide complexes and process optimization
Qing-Hao Li, Shiyu Li, Wei-Kang Yu, et al.
Journal of Food Engineering (2023) Vol. 353, pp. 111548-111548
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: 18
Pickering emulsions stabilized with a spirulina protein–chitosan complex for astaxanthin delivery
Ronggang Liu, Yu Li, Chengfu Zhou, et al.
Food & Function (2023) Vol. 14, Iss. 9, pp. 4254-4266
Closed Access | Times Cited: 17
Pickering emulsion stabilized by Haematococcus pluvialis protein particles and its application in dumpling stuffing
Chenyue Liu, Shasha Cheng, Haitao Wang, et al.
Food Research International (2023) Vol. 170, pp. 112957-112957
Closed Access | Times Cited: 17
Bigels constructed from hybrid gelator systems: bulk phase-interface stability and 3D printing
Zhixiu Guo, Zhujian Chen, Zong Meng
Food & Function (2023) Vol. 14, Iss. 11, pp. 5078-5089
Closed Access | Times Cited: 16
Modified superhydrophobic magnetic Fe3O4 nanoparticles for removal of microplastics in liquid foods
Haopeng Wang, Xu-Hui Huang, Jianan Chen, et al.
Chemical Engineering Journal (2023) Vol. 476, pp. 146562-146562
Closed Access | Times Cited: 16
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