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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:

The interaction of milk sphingomyelin and proteins on stability and microstructure of dairy emulsions
Nahyun Ahn, Ji-Hwa Park, Changhoon Chai, et al.
Journal of Dairy Science (2022) Vol. 105, Iss. 5, pp. 3832-3845
Open Access | Times Cited: 30

Showing 1-25 of 30 citing articles:

Oxidation and oxidative stability in emulsions
Sakhi Ghelichi, Mona Hajfathalian, Betül Yeşiltaş, et al.
Comprehensive Reviews in Food Science and Food Safety (2023) Vol. 22, Iss. 3, pp. 1864-1901
Open Access | Times Cited: 49
Critical Review of Techniques for Food Emulsion Characterization
Barbara Kupikowska-Stobba, Jacek Domagała, Mirosław Kasprzak
Applied Sciences (2024) Vol. 14, Iss. 3, pp. 1069-1069
Open Access | Times Cited: 31
Emulsification properties of sugar beet pectin: The synergistic effect of homogalacturonan and rhamnogalacturonan-Ⅰ
Hui Niu, Keke Hou, Wenduo Wang, et al.
Food Hydrocolloids (2023) Vol. 145, pp. 109074-109074
Closed Access | Times Cited: 23
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: 13
Cinnamon Essential Oil and Nanoemulsions for Inhibiting Pseudomonas paracarnis and Pigment Production in Fresh Cheese
Luigi Rossi, Armanda Aparecida Júlio, Maria Cristina Dantas Vanetti, et al.
Food and Bioprocess Technology (2025)
Closed Access | Times Cited: 1
Milk fat globule membrane (MFGM) phospholipid - whey protein interaction characterization and its effect on physicochemical, interfacial properties and evaluation of in vitro digestion of emulsions - Inspired by the MFGM
Yanjie Zhao, Lu Liu, Qian Ma, et al.
Food Hydrocolloids (2024) Vol. 155, pp. 110173-110173
Closed Access | Times Cited: 6
Effects of Tweens on the Structure, interfacial Characteristics, and emulsifying and foaming properties of Ovalbumin
Qixin Zhang, Yanyu Chen, Wenyan Liu, et al.
Food Research International (2025) Vol. 203, pp. 115824-115824
Closed Access
Stabilization mechanism of oil and water emulsions by powdered buttermilk
Ramon Ramos de Paula, Joslaine Jacumazo, Natália Mello da Silva, et al.
Journal of Food Engineering (2025), pp. 112513-112513
Closed Access
Optimization of ultrasound assisted aqueous enzymatic extraction of oil from Cinnamomum camphora seeds
Cheng Wei, Ke Xiao, Hualan Li, et al.
LWT (2022) Vol. 164, pp. 113689-113689
Open Access | Times Cited: 19
Food emulsifier based on the interaction of casein and butyrylated dextrin for improving stability and emulsifying properties
Pin Chen, Ru‐Meng Wang, Baocai Xu, et al.
Journal of Dairy Science (2023) Vol. 106, Iss. 3, pp. 1576-1585
Open Access | Times Cited: 12
Comparative study on composition and functional properties of brewer’s spent grain proteins precipitated by citric acid and hydrochloric acid
Toktam Farjami, Animesh Sharma, Lars Hagen, et al.
Food Chemistry (2024) Vol. 446, pp. 138863-138863
Closed Access | Times Cited: 4
Edible insects as a novel source of lecithin: Extraction and lipid characterization of black soldier fly larvae and yellow mealworm
An Li, Koen Dewettinck, Yannick Verheust, et al.
Food Chemistry (2024) Vol. 452, pp. 139391-139391
Closed Access | Times Cited: 4
Enhancement of nutritional, organoleptic, and umami qualities of chicken soup induced by enzymatic pre-treatment of chicken
Ziyan Yue, Jing Lai, Qiqiong Li, et al.
Food Chemistry X (2024) Vol. 24, pp. 101914-101914
Open Access | Times Cited: 4
Addition of Phospholipids Improved the Physical Stability and Fat Globule Structure of Processed Milk
Yue Pan, Lei Zhang, Xiaonan Fu, et al.
Foods (2025) Vol. 14, Iss. 3, pp. 375-375
Open Access
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: 17
Enhancement of gum Arabic/casein microencapsulation on the survival of Lactiplantibacillus plantarum in the stimulated gastrointestinal conditions
Manli Zong, Xin Tong, Muhammad Salman Farid, et al.
International Journal of Biological Macromolecules (2023) Vol. 246, pp. 125639-125639
Closed Access | Times Cited: 9
Effects of addition of Clitocybe squamulose on nutrients and formation of micro-nanoparticles in Chinese three-yellow chicken soup
Suozhu Wu, Zhiming Meng, Ziyan Yue, et al.
LWT (2023) Vol. 191, pp. 115593-115593
Open Access | Times Cited: 7
Effect of moderate heating during alkaline extraction on composition and functional properties of brewer's spent grain protein concentrates
Toktam Farjami, Rasa Šližytė, Ida‐Johanne Jensen, et al.
Food Bioscience (2024) Vol. 61, pp. 104604-104604
Closed Access | Times Cited: 2
Cellulose: A promising and versatile Pickering emulsifier for healthy foods
Li Liu, B Boni, Muhammad Wajid Ullah, et al.
Food Reviews International (2022) Vol. 39, Iss. 9, pp. 7081-7111
Closed Access | Times Cited: 11
Study on the Influence of Ultrasound Homogenisation on the Physical Properties of Vegan Ice Cream Mixes
Anna Kot, Anna Kamińska‐Dwórznicka, Ewa Jakubczyk
Applied Sciences (2022) Vol. 12, Iss. 17, pp. 8492-8492
Open Access | Times Cited: 10
Improving the Physicochemical Stability of Soy Phospholipid-Stabilized Emulsions Loaded with Lutein by the Addition of Sphingomyelin and Cholesterol: Inspired by a Milk Fat Globule Membrane
Li Liang, Yu Liu, Junlong Zhu, et al.
Journal of Agricultural and Food Chemistry (2023) Vol. 71, Iss. 41, pp. 15305-15318
Closed Access | Times Cited: 4
Protein complexation with carbohydrates and lipids
Shujun Wang, Chen Chao, Qing Guo, et al.
Elsevier eBooks (2024), pp. 221-251
Closed Access | Times Cited: 1
Modifying Physicochemical Properties, Rheology, and Creaming Stability of Milk Fat Globule and Membrane Through Ultrasound Treatment
Sun Yanjun, Yrjö H. Roos, Song Miao
(2024)
Closed Access | Times Cited: 1
Sphingomyelin-enriched milk phospholipids offer superior benefits in improving the physicochemical properties, microstructure, and surface characteristics of infant formula
Yue Pan, Xueying Zhang, Qing-quan Yan, et al.
Food Chemistry (2024) Vol. 463, pp. 141549-141549
Closed Access | Times Cited: 1
Impacts of high-methoxyl pectin on structure, composition, and rheological properties of milk fat globule emulsion
Yanjun Sun, Yrjö H. Roos, Song Miao
Food Hydrocolloids (2024) Vol. 160, pp. 110717-110717
Closed Access | Times Cited: 1
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