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:
Effects of Concentration of Soybean Protein Isolate and Maltose and Oil Phase Volume Fraction on Freeze–Thaw Stability of Pickering Emulsion
Ziyue Song, Yang Yang, Fenglian Chen, et al.
Foods (2022) Vol. 11, Iss. 24, pp. 4018-4018
Open Access | Times Cited: 15
Ziyue Song, Yang Yang, Fenglian Chen, et al.
Foods (2022) Vol. 11, Iss. 24, pp. 4018-4018
Open Access | Times Cited: 15
Showing 15 citing articles:
Effect of oil content and protein particles concentration on non-dairy whip topping based on Pickering emulsion system and their 3D printing properties
Chao Wu, Zhe Liu, Lanyi Zhi, et al.
Food Hydrocolloids (2023) Vol. 144, pp. 109012-109012
Closed Access | Times Cited: 27
Chao Wu, Zhe Liu, Lanyi Zhi, et al.
Food Hydrocolloids (2023) Vol. 144, pp. 109012-109012
Closed Access | Times Cited: 27
Prospects of cowpea protein as an alternative and natural emulsifier for food applications: Effect of pH and oil concentration
Maria Mariana Garcia de Oliveira, Ana Gabriela Baroni Wicher Fessori, Víctor Justiniano Huamaní-Meléndez, et al.
International Journal of Biological Macromolecules (2025), pp. 139727-139727
Closed Access
Maria Mariana Garcia de Oliveira, Ana Gabriela Baroni Wicher Fessori, Víctor Justiniano Huamaní-Meléndez, et al.
International Journal of Biological Macromolecules (2025), pp. 139727-139727
Closed Access
Impact of oil phase volume fraction on the characteristics of w/o/w emulsions stabilized with alkali-heat-treated rice residue gluten
Zhixiao Wang, Yuanbo Guo, Xiangjin Fu, et al.
Food Research International (2025) Vol. 202, pp. 115718-115718
Closed Access
Zhixiao Wang, Yuanbo Guo, Xiangjin Fu, et al.
Food Research International (2025) Vol. 202, pp. 115718-115718
Closed Access
A novel Pickering emulsion stabilized solely by agar-glycine Maillard conjugates
Lipeng Du, Meixi Liu, Huifen Weng, et al.
International Journal of Biological Macromolecules (2025), pp. 140711-140711
Closed Access
Lipeng Du, Meixi Liu, Huifen Weng, et al.
International Journal of Biological Macromolecules (2025), pp. 140711-140711
Closed Access
Influence of varying oil phase volume fractions on the characteristics of flaxseed-derived diglyceride-based Pickering emulsions stabilized by modified soy protein isolate
Iftikhar Hussain Badar, Ziyi Wang, Fangda Sun, et al.
Food Research International (2023) Vol. 175, pp. 113812-113812
Closed Access | Times Cited: 14
Iftikhar Hussain Badar, Ziyi Wang, Fangda Sun, et al.
Food Research International (2023) Vol. 175, pp. 113812-113812
Closed Access | Times Cited: 14
Effect of Freezing on Soybean Protein Solution
Wenhui Li, Qiongling Chen, Xiaowen Wang, et al.
Foods (2023) Vol. 12, Iss. 14, pp. 2650-2650
Open Access | Times Cited: 13
Wenhui Li, Qiongling Chen, Xiaowen Wang, et al.
Foods (2023) Vol. 12, Iss. 14, pp. 2650-2650
Open Access | Times Cited: 13
The preparation of Diacylglycerol-rich soybean oil by acetylated modification of arachin nanoparticles for W/O Pickering emulsion system
Wei Li, Shah Faisal, Xin Guo, et al.
Food Chemistry (2023) Vol. 426, pp. 136615-136615
Closed Access | Times Cited: 12
Wei Li, Shah Faisal, Xin Guo, et al.
Food Chemistry (2023) Vol. 426, pp. 136615-136615
Closed Access | Times Cited: 12
Chitooligosaccharide facilitated the Co-stabilization of ferritin-based dual-compartmental Pickering emulsions: The effect and contribution of chitooligosaccharide molecular weight
Junlu Gao, Xiaoyi Tan, Hongxia Wang, et al.
Food Hydrocolloids (2024) Vol. 152, pp. 109895-109895
Closed Access | Times Cited: 4
Junlu Gao, Xiaoyi Tan, Hongxia Wang, et al.
Food Hydrocolloids (2024) Vol. 152, pp. 109895-109895
Closed Access | Times Cited: 4
Glycosylation of a ferritin nanocage with dextran as a novel emulsifier for the construction of dual-compartmental pickering emulsions to co-encapsulate hydrophobic bioactive compounds
Guo Yuanhao, Yaxin Wang, Dong Pengfei, et al.
Journal of Food Engineering (2024) Vol. 374, pp. 112035-112035
Closed Access | Times Cited: 3
Guo Yuanhao, Yaxin Wang, Dong Pengfei, et al.
Journal of Food Engineering (2024) Vol. 374, pp. 112035-112035
Closed Access | Times Cited: 3
Application of soy protein isolate-naringenin complexes as fat replacers in low-fat cream: Based on protein conformational changes, aggregation states and interfacial adsorption behavior
Jiayu Zhang, Tianfu Cheng, Mengya Sun, et al.
International Journal of Biological Macromolecules (2024) Vol. 274, pp. 133315-133315
Closed Access | Times Cited: 2
Jiayu Zhang, Tianfu Cheng, Mengya Sun, et al.
International Journal of Biological Macromolecules (2024) Vol. 274, pp. 133315-133315
Closed Access | Times Cited: 2
High freeze-thaw stability of Pickering emulsion stabilized by SPI-maltose particles and its effect on frozen dough
Can Zhang, Yang Yang, Chunmin Ma, et al.
International Journal of Biological Macromolecules (2024) Vol. 276, pp. 133778-133778
Closed Access | Times Cited: 2
Can Zhang, Yang Yang, Chunmin Ma, et al.
International Journal of Biological Macromolecules (2024) Vol. 276, pp. 133778-133778
Closed Access | Times Cited: 2
Recent developments on the freeze-thaw stability of Pickering emulsions and its application as nutrient delivery vehicles
Chaosheng Wu, Honglin Chen, Tiannu Zhang, et al.
Food Hydrocolloids (2024) Vol. 158, pp. 110494-110494
Closed Access | Times Cited: 1
Chaosheng Wu, Honglin Chen, Tiannu Zhang, et al.
Food Hydrocolloids (2024) Vol. 158, pp. 110494-110494
Closed Access | Times Cited: 1
Pickering Emulsion Stabilized by Different Concentrations of Whey Protein–Cress Seed Gum Nanoparticles
Maryam Davtalab, Sara Naji‐Tabasi, Mostafa Shahidi Noghabi, et al.
Foods (2024) Vol. 13, Iss. 23, pp. 3777-3777
Open Access | Times Cited: 1
Maryam Davtalab, Sara Naji‐Tabasi, Mostafa Shahidi Noghabi, et al.
Foods (2024) Vol. 13, Iss. 23, pp. 3777-3777
Open Access | Times Cited: 1
Enhanced foamability and stability of aqueous foams through novel pickering fat globules formulated with solid lipid particles
Yuyan Zeng, Tangyu Yang, Yuan Liu, et al.
Food Hydrocolloids (2023) Vol. 150, pp. 109684-109684
Closed Access | Times Cited: 4
Yuyan Zeng, Tangyu Yang, Yuan Liu, et al.
Food Hydrocolloids (2023) Vol. 150, pp. 109684-109684
Closed Access | Times Cited: 4
Control of emulsion crystal growth in low-temperature environments
Guoliang Jia, Huawen Zhang
Advances in Colloid and Interface Science (2024) Vol. 334, pp. 103313-103313
Closed Access
Guoliang Jia, Huawen Zhang
Advances in Colloid and Interface Science (2024) Vol. 334, pp. 103313-103313
Closed Access
