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 succinylation and chitosan assembly at the interface layer on the stability and digestion characteristics of soy protein isolate-stabilized quercetin emulsions
Guannan Liu, Miao Hu, Xiaoqian Du, et al.
LWT (2021) Vol. 154, pp. 112812-112812
Open Access | Times Cited: 40
Guannan Liu, Miao Hu, Xiaoqian Du, et al.
LWT (2021) Vol. 154, pp. 112812-112812
Open Access | Times Cited: 40
Showing 26-50 of 40 citing articles:
Enhanced O/W emulsion stability and betanin protection using yeast protein and chitooligosaccharide: Comparative insights from complex coacervation and layer-by-layer methods
Jiangnan Hu, Rui Yang, Runxuan Chen, et al.
Food Hydrocolloids (2023) Vol. 147, pp. 109409-109409
Closed Access | Times Cited: 11
Jiangnan Hu, Rui Yang, Runxuan Chen, et al.
Food Hydrocolloids (2023) Vol. 147, pp. 109409-109409
Closed Access | Times Cited: 11
Phytochemical Insights into Flavonoids in Cancer: Mechanisms, Therapeutic Potential, and the Case of Quercetin
Piero Alex Silva-Pinto, Janaína Teixeira Costa de Pontes, Brigitte Aguilar-Morón, et al.
Heliyon (2025) Vol. 11, Iss. 4, pp. e42682-e42682
Open Access
Piero Alex Silva-Pinto, Janaína Teixeira Costa de Pontes, Brigitte Aguilar-Morón, et al.
Heliyon (2025) Vol. 11, Iss. 4, pp. e42682-e42682
Open Access
High internal phase Pickering emulsion stabilized by thermally treated quinoa protein isolate: Improved stability and bioaccessibility of curcumin and astaxanthin
Jiaojiao Chang, Guangcheng Wang, Jingwen Xu
Journal of Food Science (2025) Vol. 90, Iss. 4
Closed Access
Jiaojiao Chang, Guangcheng Wang, Jingwen Xu
Journal of Food Science (2025) Vol. 90, Iss. 4
Closed Access
Effects of Calcium Chelators on Colloidal Stability and Interfacial Activity of Egg Yolk Granules
Yuying Fu, Junze Yao, Huanhuan Su, et al.
Food Biophysics (2022) Vol. 17, Iss. 3, pp. 302-313
Closed Access | Times Cited: 17
Yuying Fu, Junze Yao, Huanhuan Su, et al.
Food Biophysics (2022) Vol. 17, Iss. 3, pp. 302-313
Closed Access | Times Cited: 17
Stabilization mechanisms and digestion properties of Pickering emulsions prepared with tempo-oxidized hyaluronic acid/chitosan nanoparticles: From the perspective of oxidation degree
Haoyuan Geng, Jiaye Yu, Bingfang Zhang, et al.
International Journal of Biological Macromolecules (2024) Vol. 271, pp. 132456-132456
Closed Access | Times Cited: 3
Haoyuan Geng, Jiaye Yu, Bingfang Zhang, et al.
International Journal of Biological Macromolecules (2024) Vol. 271, pp. 132456-132456
Closed Access | Times Cited: 3
Interfacial multilayer self-assembly of protein and polysaccharides: Ultrasonic regulation, stability and application in delivery lutein
Yihang Shi, Yuxuan Liu, Yufan Sun, et al.
International Journal of Biological Macromolecules (2024) Vol. 272, pp. 132880-132880
Closed Access | Times Cited: 3
Yihang Shi, Yuxuan Liu, Yufan Sun, et al.
International Journal of Biological Macromolecules (2024) Vol. 272, pp. 132880-132880
Closed Access | Times Cited: 3
Regulate the interfacial characteristic of emulsions by casein/butyrylated dextrin nanoparticles and chitosan based on ultrasound-assisted homogenization: Fabrication and characterization
Pin Chen, Bao-Qiu Yang, Ru‐Meng Wang, et al.
Food Hydrocolloids (2022) Vol. 133, pp. 107983-107983
Closed Access | Times Cited: 15
Pin Chen, Bao-Qiu Yang, Ru‐Meng Wang, et al.
Food Hydrocolloids (2022) Vol. 133, pp. 107983-107983
Closed Access | Times Cited: 15
Research progress on chitin/chitosan-based emulsion delivery systems and their application in lipid digestion regulation
Shanshan Hu, Wenbo Li, Zhiqiang Cai, et al.
Critical Reviews in Food Science and Nutrition (2023), pp. 1-23
Closed Access | Times Cited: 7
Shanshan Hu, Wenbo Li, Zhiqiang Cai, et al.
Critical Reviews in Food Science and Nutrition (2023), pp. 1-23
Closed Access | Times Cited: 7
Modulating the stability and gastrointestinal tolerance of lycopene in low-oil gelatin emulsions by constructing cellulose network barrier
Xin Feng, Hankun Zhu, Hongjie Dai, et al.
Food Hydrocolloids (2024) Vol. 155, pp. 110225-110225
Closed Access | Times Cited: 2
Xin Feng, Hankun Zhu, Hongjie Dai, et al.
Food Hydrocolloids (2024) Vol. 155, pp. 110225-110225
Closed Access | Times Cited: 2
Mechanism of the excellent oil/water interface elastic film formation ability of myofibrillar protein compared with typical non-meat protein
Ruying Cai, Zongyun Yang, Zhen Li, et al.
Food Materials Research (2023) Vol. 3, Iss. 1
Open Access | Times Cited: 5
Ruying Cai, Zongyun Yang, Zhen Li, et al.
Food Materials Research (2023) Vol. 3, Iss. 1
Open Access | Times Cited: 5
Applying Layer-by-Layer deposition to enhance stability and rheological behavior of emulsions: A review
Lingtao Zhang, Guoqiang Shao, Yamei Jin, et al.
Food Hydrocolloids (2024) Vol. 158, pp. 110537-110537
Closed Access | Times Cited: 1
Lingtao Zhang, Guoqiang Shao, Yamei Jin, et al.
Food Hydrocolloids (2024) Vol. 158, pp. 110537-110537
Closed Access | Times Cited: 1
Recent advances in bioactive nanocrystal‐stabilized Pickering emulsions: Fabrication, characterization, and biological assessment
Dan Yang, Yu‐Qi Feng, Xiaolin Yao, et al.
Comprehensive Reviews in Food Science and Food Safety (2022) Vol. 22, Iss. 2, pp. 946-970
Closed Access | Times Cited: 7
Dan Yang, Yu‐Qi Feng, Xiaolin Yao, et al.
Comprehensive Reviews in Food Science and Food Safety (2022) Vol. 22, Iss. 2, pp. 946-970
Closed Access | Times Cited: 7
W/O Pickering emulsion catalytic system stabilised by acetylated arachin/chitosan nanoparticles as an efficient platform for the preparation of diacylglycerol‐rich soybean oil
Wei Li, Yu Zhang, Bicong Wu, et al.
International Journal of Food Science & Technology (2023) Vol. 58, Iss. 9, pp. 4618-4626
Closed Access | Times Cited: 3
Wei Li, Yu Zhang, Bicong Wu, et al.
International Journal of Food Science & Technology (2023) Vol. 58, Iss. 9, pp. 4618-4626
Closed Access | Times Cited: 3
Highly fluorescent fish scale-derived carbon dots for quercetin sensing
Chengzhi Xu, Binglu Wang, Jinyue Xing, et al.
New Journal of Chemistry (2024) Vol. 48, Iss. 38, pp. 16631-16641
Closed Access
Chengzhi Xu, Binglu Wang, Jinyue Xing, et al.
New Journal of Chemistry (2024) Vol. 48, Iss. 38, pp. 16631-16641
Closed Access
Stabilization Mechanism and Digestion Characteristics of Pickering Emulsion Stabilized by Tempo-Oxidized Hyaluronic Acid/Chitosan Nanoparticles: Effect of Oxidation Degree
Ningzhe Wang, Yurou Chen, Kaida Zhang, et al.
(2023)
Closed Access
Ningzhe Wang, Yurou Chen, Kaida Zhang, et al.
(2023)
Closed Access
Effect of Sodium Alginate on the Structural and Functional Properties of Succinylated Walnut Gluten Proteins
Yuanli Wang, Liang Tao, Zilin Wang, et al.
(2023)
Closed Access
Yuanli Wang, Liang Tao, Zilin Wang, et al.
(2023)
Closed Access
