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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:

Enhancing the physicochemical performance of myofibrillar gels using Pickering emulsion fillers: Rheology, microstructure and stability
Mengmeng Cao, Xingcai Zhang, Yuqing Zhu, et al.
Food Hydrocolloids (2022) Vol. 128, pp. 107606-107606
Closed Access | Times Cited: 51

Showing 1-25 of 51 citing articles:

Improved gelling and emulsifying properties of myofibrillar protein from frozen shrimp (Litopenaeus vannamei) by high-intensity ultrasound
Jiao Li, Zechuan Dai, Zhaohui Chen, et al.
Food Hydrocolloids (2022) Vol. 135, pp. 108188-108188
Closed Access | Times Cited: 86
Effects of transglutaminase coupled with κ-carrageenan on the rheological behaviours, gel properties and microstructures of meat batters
Yangyang Feng, Xue Liang, Jingming Zhang, et al.
Food Hydrocolloids (2023) Vol. 146, pp. 109265-109265
Closed Access | Times Cited: 50
Effects of chickpea protein-stabilized Pickering emulsion on the structure and gelling properties of hairtail fish myosin gel
Huinan Wang, Jiaxin Zhang, Yongxia Xu, et al.
Food Chemistry (2023) Vol. 417, pp. 135821-135821
Closed Access | Times Cited: 47
One-step fabrication of microfluidic W/O/W droplets as fat-reduced high internal phase emulsions: Microstructure, stability and 3D printing performance
Guo Ling, Mengmeng Cao, Xing Chen, et al.
Food Hydrocolloids (2024) Vol. 150, pp. 109742-109742
Closed Access | Times Cited: 17
Tailoring an egg white protein double network emulsion gel as a novel fat substitute for improving freeze-thaw stability of minced meat gel
Renzhao Zhang, Jingbo Liu, Sijia Cao, et al.
Food Hydrocolloids (2024) Vol. 150, pp. 109763-109763
Closed Access | Times Cited: 17
Spirulina platensis protein isolate nanoparticle stabilized O/W Pickering emulsions: Interfacial adsorption and bulk aggregation
Jiaxin Guo, Lujie Cui, Yizhou Huang, et al.
Food Research International (2022) Vol. 161, pp. 111815-111815
Closed Access | Times Cited: 48
Internal/external aqueous-phase gelation treatment of soybean lipophilic protein W/O/W emulsions: Improvement in microstructure, interfacial properties, physicochemical stability, and digestion characteristics
Lijia Li, Meng Zhang, Xumei Feng, et al.
Food Hydrocolloids (2022) Vol. 136, pp. 108257-108257
Closed Access | Times Cited: 44
Studies on stabilized mechanism of high internal phase Pickering emulsions from the collaboration of low dose konjac glucomannan and myofibrillar protein
Shuyu Wang, Linggao Liu, Shenghui Bi, et al.
Food Hydrocolloids (2023) Vol. 143, pp. 108862-108862
Closed Access | Times Cited: 40
Salmon protein gel enhancement for dysphagia diets: Konjac glucomannan and composite emulsions as texture modifiers
Siyuan Fei, Yu Li, Kangjing Liu, et al.
International Journal of Biological Macromolecules (2023) Vol. 258, pp. 128805-128805
Closed Access | Times Cited: 26
Effects of sturgeon oil and its Pickering emulsion on the quality of sturgeon surimi gel
Li Yuan, Xiaomo Guo, Zhiyu Xiong, et al.
Food Chemistry X (2024) Vol. 22, pp. 101451-101451
Open Access | Times Cited: 9
Influence of carboxymethyl cellulose on the stability, rheology, and curcumin bioaccessibility of high internal phase Pickering emulsions
Wenjuan Wang, Suping Ji, Qiang Xia
Carbohydrate Polymers (2024) Vol. 334, pp. 122041-122041
Closed Access | Times Cited: 8
Mechanism of improving water-holding capacity of Nemipterus virgatus myosin gel by soy protein isolate-stabilized Pickering emulsion
Shipeng Feng, Yanwei Liu, Jianrong Li, et al.
LWT (2025), pp. 117512-117512
Open Access | Times Cited: 1
Quinoa protein Pickering emulsion: A promising cryoprotectant to enhance the freeze-thaw stability of fish myofibril gels
Kaiyue Cen, Caoxing Huang, Xi Yu, et al.
Food Chemistry (2022) Vol. 407, pp. 135139-135139
Closed Access | Times Cited: 33
Electric field-driven fabrication of anisotropic hydrogels from plant proteins: Microstructure, gel performance and formation mechanism
Mengmeng Cao, Li Liao, Xingcai Zhang, et al.
Food Hydrocolloids (2022) Vol. 136, pp. 108297-108297
Closed Access | Times Cited: 28
Consolidating the gelling performance of myofibrillar protein using a novel OSA-modified-starch-stabilized Pickering emulsion filler: Effect of starches with distinct crystalline types
Qingling Wang, Yi Luan, Ziwei Tang, et al.
Food Research International (2023) Vol. 164, pp. 112443-112443
Closed Access | Times Cited: 20
Effect of micro- and nano-sized emulsion fillers combined with trans-cinnamaldehyde on the physicochemical and rheological characteristics of myofibrillar protein gels
Jiseon Lee, Youling L. Xiong, Mi‐Jung Choi
Food Hydrocolloids (2023) Vol. 143, pp. 108865-108865
Closed Access | Times Cited: 19
Properties and microstructures of golden thread fish myofibrillar proteins gel filled with diacylglycerol emulsion: Effects of emulsifier type and dose
Yanan Lv, Honglei Zhao, Yongxia Xu, et al.
Food Hydrocolloids (2023) Vol. 144, pp. 108935-108935
Closed Access | Times Cited: 18
Thermal aggregation behavior of silver carp myofibrillar protein at low salt content: Effect of oat β-glucan combined with ultrasound-assisted heating
Honglei Zhao, Xueli He, Yanan Lv, et al.
Food Chemistry (2024) Vol. 455, pp. 139903-139903
Closed Access | Times Cited: 7
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: 7
Progress in the Application of Food-Grade Emulsions
Yilin Jie, Fusheng Chen
Foods (2022) Vol. 11, Iss. 18, pp. 2883-2883
Open Access | Times Cited: 25
Functional performance of a novel emulsion gel-based pork fat mimics in low-fat meat batter system: Incorporation of physicochemical and oral processing
Baoli Wang, Jianshe Chen, Qi Wang, et al.
Food Structure (2023) Vol. 37, pp. 100335-100335
Closed Access | Times Cited: 14
Improving Functionality of Myofibrillar Protein: A Comparative Study on Fat Types on the Resulting Gelling and Microstructure Properties
Nurul Shaeera Sulaiman, Hana Mohd Zaini, Md Jahurul Haque Akanda, et al.
Food and Bioprocess Technology (2024) Vol. 17, Iss. 12, pp. 5260-5272
Closed Access | Times Cited: 5
Effect of ionic types on the characteristics of Pickering emulsions stabilized by myofibrillar proteins from hairtail (Trichiurus lepturus)
Jiafei Wang, Yaqing Cui, Linfan Shi, et al.
LWT (2023) Vol. 189, pp. 115559-115559
Open Access | Times Cited: 11
Characteristics of hairtail surimi gels treated with myofibrillar protein‐stabilized Pickering emulsions
Min Lin, Yaqing Cui, Linfan Shi, et al.
Journal of the Science of Food and Agriculture (2024) Vol. 104, Iss. 7, pp. 4251-4259
Closed Access | Times Cited: 4
Effects of Different Freeze-Thaw Methods on the Stability of Soybean Protein Isolate/Curdlan Complex Fat Substitutes and Their Related Mechanisms
Fan Yang, Shuqi Liu, Di Zhao, et al.
(2025)
Closed Access
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