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 freeze-thaw stability of flavor high internal phase emulsion and its application to flavor preservation and 3D printing
Sijie Hu, Feng Xiao, Ming Du, et al.
Food Chemistry X (2023) Vol. 19, pp. 100759-100759
Open Access | Times Cited: 12
Sijie Hu, Feng Xiao, Ming Du, et al.
Food Chemistry X (2023) Vol. 19, pp. 100759-100759
Open Access | Times Cited: 12
Showing 12 citing articles:
Improvement of flavor and gel properties of silver carp surimi product by Litsea cubeba oil high internal phase emulsions
Xiaosong Sun, Yinyin Lv, Hui Jia, et al.
LWT (2024) Vol. 192, pp. 115745-115745
Open Access | Times Cited: 21
Xiaosong Sun, Yinyin Lv, Hui Jia, et al.
LWT (2024) Vol. 192, pp. 115745-115745
Open Access | Times Cited: 21
Effect of Sustainable Pretreatments on the Nutritional and Functionality of Chickpea Protein: Implication for Innovative Food Product Development
Nikhil Dnyaneshwar Patil, Aarti Bains, Kandi Sridhar, et al.
Journal of Food Biochemistry (2024) Vol. 2024, pp. 1-29
Open Access | Times Cited: 9
Nikhil Dnyaneshwar Patil, Aarti Bains, Kandi Sridhar, et al.
Journal of Food Biochemistry (2024) Vol. 2024, pp. 1-29
Open Access | Times Cited: 9
Construction of thermostable and temperature-responsive emulsion gels using gelatin: a novel strategy for replacing animal fat
Yixiao Wang, Xiaoyu Ma, Ling Zhang, et al.
Food Hydrocolloids (2024) Vol. 158, pp. 110529-110529
Closed Access | Times Cited: 4
Yixiao Wang, Xiaoyu Ma, Ling Zhang, et al.
Food Hydrocolloids (2024) Vol. 158, pp. 110529-110529
Closed Access | Times Cited: 4
Construction and controlled flavor release of high internal phase emulsion stabilized by pH-driven-assembled soy peptide nanoparticles
Xiaoting Liu, Limei Yu, Yu Fang, et al.
Food Chemistry (2025) Vol. 471, pp. 142806-142806
Closed Access
Xiaoting Liu, Limei Yu, Yu Fang, et al.
Food Chemistry (2025) Vol. 471, pp. 142806-142806
Closed Access
Nanocellulose prepared from shiitake mushroom (Lentinus edodes) stipe by high pressure homogenization and the gel-like emulsions stabilized by them
Xiuqin Wang, Zhouxin Shen, Ruoyi Hao, et al.
International Journal of Biological Macromolecules (2025), pp. 140210-140210
Closed Access
Xiuqin Wang, Zhouxin Shen, Ruoyi Hao, et al.
International Journal of Biological Macromolecules (2025), pp. 140210-140210
Closed Access
Rheology and printability of biopolymeric oil‐in‐water high internal phase Pickering emulsions: a review
Lu‐yao Zheng, Dong Li, Li‐jun Wang
Comprehensive Reviews in Food Science and Food Safety (2025) Vol. 24, Iss. 2
Closed Access
Lu‐yao Zheng, Dong Li, Li‐jun Wang
Comprehensive Reviews in Food Science and Food Safety (2025) Vol. 24, Iss. 2
Closed Access
Exploring the impact of cationic polysaccharide concentration on the formation of high internal phase emulsion based on egg white proteins: A study on emulsion interfacial structure and co-delivery of epigallocatechin gallate/β-carotene
Jingbo Liu, Longxiang Li, Shanglin Li, et al.
Food Hydrocolloids (2025), pp. 111250-111250
Closed Access
Jingbo Liu, Longxiang Li, Shanglin Li, et al.
Food Hydrocolloids (2025), pp. 111250-111250
Closed Access
Rennet-assisted modification for enhanced freeze-thaw stability in sodium caseinate-stabilized high internal phase emulsions
Ling Zhang, Feng Xiao, Sijie Hu, et al.
Food Chemistry (2025) Vol. 477, pp. 143599-143599
Closed Access
Ling Zhang, Feng Xiao, Sijie Hu, et al.
Food Chemistry (2025) Vol. 477, pp. 143599-143599
Closed Access
Investigating the Role of Potato Protein Isolate in High Internal Phase Emulsions for 3D Printing Ink Applications
Chong‐hao Bi, Ao-xue Qie, Fei Gao, et al.
Food Hydrocolloids (2025), pp. 111313-111313
Closed Access
Chong‐hao Bi, Ao-xue Qie, Fei Gao, et al.
Food Hydrocolloids (2025), pp. 111313-111313
Closed Access
Fabrication, characterization, and application in 3D printing of high internal phase emulsion stabilized by alkaline thermal treated pea protein and pectin complex
Ru Zhao, Boxue Xia, Abbas Khan, et al.
Food Research International (2025), pp. 116506-116506
Closed Access
Ru Zhao, Boxue Xia, Abbas Khan, et al.
Food Research International (2025), pp. 116506-116506
Closed Access
A novel route to 3D printable protein-based HIPEs developed with shiitake oil
An-Qi Bi, Beiwei Zhu, Ming Du, et al.
International Journal of Biological Macromolecules (2024), pp. 136693-136693
Closed Access | Times Cited: 1
An-Qi Bi, Beiwei Zhu, Ming Du, et al.
International Journal of Biological Macromolecules (2024), pp. 136693-136693
Closed Access | Times Cited: 1
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
