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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:

Rheological property, β-carotene stability and 3D printing characteristic of whey protein isolate emulsion gels by adding different polysaccharides
Ming Li, Lei Feng, Yayuan Xu, et al.
Food Chemistry (2023) Vol. 414, pp. 135702-135702
Closed Access | Times Cited: 66

Showing 1-25 of 66 citing articles:

Effect of guar gum on the rheological properties, microstructure and 3D printing performance of egg yolk powder-potato starch composite gel
Yuanliang Zhong, Shiyu Zeng, Yinqiao Lv, et al.
Food Hydrocolloids (2024) Vol. 153, pp. 110018-110018
Closed Access | Times Cited: 21
Development and characterization of quinoa protein-fucoidan emulsion gels with excellent rheological properties for 3D printing and curcumin encapsulation stability
Kuo Zhao, Yilin Hao, Xin Guo, et al.
Food Chemistry (2025) Vol. 471, pp. 142819-142819
Closed Access | Times Cited: 2
Tuning whey protein isolate/hyaluronic acid emulsion gel structure to enhance quercetin bioaccessibility and in vitro digestive characteristics
Ningzhe Wang, Kaida Zhang, Yurou Chen, et al.
Food Chemistry (2023) Vol. 429, pp. 136910-136910
Closed Access | Times Cited: 39
Fabrication of water-in-oil-in-gel emulsion gel based on pH-shifting soybean lipophilic protein and carboxymethyl chitosan: Gel performance, physicochemical properties and digestive characteristics
Lijia Li, Yiting Gao, Tian Gao, et al.
Food Hydrocolloids (2023) Vol. 147, pp. 109385-109385
Closed Access | Times Cited: 33
Development and characteristics of emulsion gels with microwave-assisted ferulic acid covalently modified soy protein: Structure, function and digestive properties
Xiaoyi Cheng, Huan Wang, Zhiyong Wang, et al.
Food Hydrocolloids (2023) Vol. 146, pp. 109230-109230
Open Access | Times Cited: 28
Protein-stabilized Pickering emulsion interacting with inulin, xanthan gum and chitosan: Rheological behavior and 3D printing
Yonghong Li, Jin Wang, Ruifeng Ying, et al.
Carbohydrate Polymers (2023) Vol. 326, pp. 121658-121658
Closed Access | Times Cited: 27
Glycosylation with different saccharides on the gelling, rheological and structural properties of fish gelatin
Hulin Geng, Wanyi Sun, Shengnan Zhan, et al.
Food Hydrocolloids (2023) Vol. 150, pp. 109699-109699
Closed Access | Times Cited: 27
Effect of ultrasound on heated soybean isolate protein-soybean oligosaccharide glycation conjugate acid-induced emulsion gels and their applications as carriers of zeaxanthin
Zejun Chu, Xinqi Li, Runzhi Han, et al.
Food Hydrocolloids (2023) Vol. 150, pp. 109719-109719
Closed Access | Times Cited: 25
Protein-Stabilized Emulsion Gels with Improved Emulsifying and Gelling Properties for the Delivery of Bioactive Ingredients: A Review
Yuan Xu, Liping Sun, Yongliang Zhuang, et al.
Foods (2023) Vol. 12, Iss. 14, pp. 2703-2703
Open Access | Times Cited: 24
Effect of induction mode on 3D printing characteristics of whey protein isolate emulsion gel
Guohua Li, Bo Wang, Weiqiao Lv, et al.
Food Hydrocolloids (2023) Vol. 146, pp. 109255-109255
Closed Access | Times Cited: 23
Research progress of 3D printing technology in functional food, powering the future of food
Rina Wu, Jinhui Jiang, Feiyu An, et al.
Trends in Food Science & Technology (2024) Vol. 149, pp. 104545-104545
Closed Access | Times Cited: 14
Fabrication and characterization of curcumin-loaded complex acid-induced cold gels of soybean and red bean protein isolates incorporated with common and waxy corn starches
Qi Qi, Xiaopian Yan, Yuxuan Mao, et al.
Food Hydrocolloids (2024) Vol. 151, pp. 109863-109863
Closed Access | Times Cited: 13
3D/4D printed super reconstructed foods: Characteristics, research progress, and prospects
Hao Shi, Min Zhang, Arun S. Mujumdar
Comprehensive Reviews in Food Science and Food Safety (2024) Vol. 23, Iss. 2
Closed Access | Times Cited: 13
High moisture extrusion of soybean protein isolate: Effect of β-glucan on physicochemical properties of extrudates
Xinhui Ye, Xiaolin Su, Tong Xiao, et al.
Food Chemistry (2024) Vol. 441, pp. 138329-138329
Closed Access | Times Cited: 10
Stability enhancement of pickering emulsions based on κ-carrageenan microgel: Synergistic effect of l-lysine and potassium ions at low ionic strength
Xuemin Wang, Chaofan Guo, Jing Liu, et al.
Food Hydrocolloids (2024) Vol. 154, pp. 110117-110117
Closed Access | Times Cited: 10
Improvement of physicochemical properties and quercetin delivery ability of fermentation-induced soy protein isolate emulsion gel processed by ultrasound
Chunpeng Han, Xinyu Ren, Xin Shen, et al.
Ultrasonics Sonochemistry (2024) Vol. 107, pp. 106902-106902
Open Access | Times Cited: 10
Sodium caseinate/pectin complex-stabilized emulsion: Multi-frequency ultrasound regulation, characterization and its application in quercetin delivery
Yuxuan Liu, Qiufang Liang, Ying Liu, et al.
Food Hydrocolloids (2024) Vol. 156, pp. 110316-110316
Closed Access | Times Cited: 9
3D printed emulsion gels stabilized by whey protein isolate/polysaccharide as sustained-release delivery systems of β-carotene
Lei Feng, Ming Li, Zhuqing Dai, et al.
Carbohydrate Polymers (2025) Vol. 355, pp. 123429-123429
Closed Access | Times Cited: 1
Construction of astaxanthin loaded Pickering emulsions gel stabilized by xanthan gum/lysozyme nanoparticles with konjac glucomannan from structure, protection and gastrointestinal digestion perspective
Wei Xu, Yuli Ning, Mengyao Wang, et al.
International Journal of Biological Macromolecules (2023) Vol. 252, pp. 126421-126421
Closed Access | Times Cited: 21
Diacylglycerol emulsion with different droplet size improves the gelation properties of Nemipterus virgatus myofibrillar protein
Yanan Lv, Honglei Zhao, Yongxia Xu, et al.
Food Chemistry (2023) Vol. 434, pp. 137322-137322
Closed Access | Times Cited: 17
Emulsion gels prepared from Longzhua mushroom polysaccharides with self-gelling properties as β-carotene carriers: Stability and in vitro digestibility of β-carotene
Lingxin Zhao, Jiapeng Li, K. Yin, et al.
International Journal of Biological Macromolecules (2024) Vol. 276, pp. 134110-134110
Closed Access | Times Cited: 8
Application of proteins in edible inks for 3D food printing: A review
Yifan Wang, David Julian McClements, Congjin Bai, et al.
Trends in Food Science & Technology (2024) Vol. 153, pp. 104691-104691
Closed Access | Times Cited: 7
pH sensitive cold-set hydrogels based on fibrinogen hydrolysates/carrageenan: Insights of rheology, coacervation, microstructure and antioxidant ability
Qiaoyan Wang, Changyu Zhou, Qiang Xia, et al.
Food Hydrocolloids (2023) Vol. 147, pp. 109377-109377
Closed Access | Times Cited: 16
Effect of xanthan gum on physicochemical properties and 3D printability of emulsion-filled starch gels
Yu‐Ting Cheng, Bo Wang, Weiqiao Lv, et al.
Food Hydrocolloids (2023) Vol. 149, pp. 109613-109613
Closed Access | Times Cited: 16
The aggregation behavior between soybean whey protein and polysaccharides of diverse structures and their implications in soybean isoflavone delivery
Miao Hu, Yaxin Gao, Wei Wen, et al.
Food Chemistry (2023) Vol. 439, pp. 138061-138061
Closed Access | Times Cited: 13
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