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:
High-internal-phase emulsions stabilized solely by chitosan hydrochloride: Fabrication and effect of pH on stabilization mechanism
Yilin Jie, Fusheng Chen
Food Hydrocolloids (2022) Vol. 135, pp. 108194-108194
Closed Access | Times Cited: 12
Yilin Jie, Fusheng Chen
Food Hydrocolloids (2022) Vol. 135, pp. 108194-108194
Closed Access | Times Cited: 12
Showing 12 citing articles:
Effects of co-assembly of gliadin and carboxymethyl cellulose on the high internal phase pickering emulsions: Rheology properties, 3D printing performance and oil-soluble nutrient delivery
Duo Zhang, Yongkang Yang, Rixin Li, et al.
Food Hydrocolloids (2024) Vol. 155, pp. 110162-110162
Closed Access | Times Cited: 13
Duo Zhang, Yongkang Yang, Rixin Li, et al.
Food Hydrocolloids (2024) Vol. 155, pp. 110162-110162
Closed Access | Times Cited: 13
Enhanced stability and biocompatibility of HIPEs stabilized by cyclodextrin-metal organic frameworks with inclusion of resveratrol and soy protein isolate for β-carotene delivery
Yannan Zhang, Dehai Yu, Rui Zhao, et al.
International Journal of Biological Macromolecules (2024) Vol. 274, pp. 133431-133431
Closed Access | Times Cited: 11
Yannan Zhang, Dehai Yu, Rui Zhao, et al.
International Journal of Biological Macromolecules (2024) Vol. 274, pp. 133431-133431
Closed Access | Times Cited: 11
Fabrication and characterization of fat crystal-stabilized W/O high internal phase Pickering emulsions (HIPPEs) as a low-fat alternative margarine
Rixin Zhang, Bing Li, Liting Wan, et al.
LWT (2024) Vol. 196, pp. 115798-115798
Open Access | Times Cited: 10
Rixin Zhang, Bing Li, Liting Wan, et al.
LWT (2024) Vol. 196, pp. 115798-115798
Open Access | Times Cited: 10
Improving stability and bioavailability of curcumin by quaternized chitosan coated nanoemulsion
Ying-ao Zhu, Pengyuan Sun, Chengyu Duan, et al.
Food Research International (2023) Vol. 174, pp. 113634-113634
Closed Access | Times Cited: 20
Ying-ao Zhu, Pengyuan Sun, Chengyu Duan, et al.
Food Research International (2023) Vol. 174, pp. 113634-113634
Closed Access | Times Cited: 20
Key role of three-dimensional reticular interface membranes in the formation of single polysaccharide–stabilized high internal phase emulsions
Yilin Jie, Fusheng Chen
Food Hydrocolloids (2023) Vol. 144, pp. 109021-109021
Closed Access | Times Cited: 13
Yilin Jie, Fusheng Chen
Food Hydrocolloids (2023) Vol. 144, pp. 109021-109021
Closed Access | Times Cited: 13
Development of porous materials via protein/polysaccharides/polyphenols nanoparticles stabilized Pickering high internal phase emulsions for adsorption of Pb2+ and Cu2+ ions
Cheng Wang, Mian Wei, Huipeng Zhu, et al.
Food Chemistry (2024) Vol. 445, pp. 138796-138796
Closed Access | Times Cited: 5
Cheng Wang, Mian Wei, Huipeng Zhu, et al.
Food Chemistry (2024) Vol. 445, pp. 138796-138796
Closed Access | Times Cited: 5
Fabrication, characterization, and emulsifying properties of hexadecyltrimethylammonium bromide (CTAB) complexed alginate microgel
Wenxin Jiang, Wei Xiang, Longquan Xu, et al.
Food Hydrocolloids (2023) Vol. 140, pp. 108607-108607
Open Access | Times Cited: 10
Wenxin Jiang, Wei Xiang, Longquan Xu, et al.
Food Hydrocolloids (2023) Vol. 140, pp. 108607-108607
Open Access | Times Cited: 10
High-pressure homogenization assisted pH-shifting modified soybean lipophilic protein interacting with chitosan hydrochloride: double emulsion construction, physicochemical properties, stability, and in vitro digestion analysis
Yiting Gao, Le Chen, Lijia Li, et al.
Food Hydrocolloids (2024) Vol. 160, pp. 110834-110834
Closed Access | Times Cited: 3
Yiting Gao, Le Chen, Lijia Li, et al.
Food Hydrocolloids (2024) Vol. 160, pp. 110834-110834
Closed Access | Times Cited: 3
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
Edible oleogels as solid fat alternatives: A review from patent perspectives
Jiaxi Li, Yahao Xiao, Hong Zhang, et al.
Journal of the American Oil Chemists Society (2023)
Closed Access | Times Cited: 4
Jiaxi Li, Yahao Xiao, Hong Zhang, et al.
Journal of the American Oil Chemists Society (2023)
Closed Access | Times Cited: 4
High internal phase Pickering emulsion solely stabilized by low-content chitosan: Insight into relations between network microstructures and rheological properties
Weifa Yang, Peilin Li, Zhi‐Chao Yan
Colloids and Surfaces A Physicochemical and Engineering Aspects (2024) Vol. 702, pp. 135137-135137
Closed Access | Times Cited: 1
Weifa Yang, Peilin Li, Zhi‐Chao Yan
Colloids and Surfaces A Physicochemical and Engineering Aspects (2024) Vol. 702, pp. 135137-135137
Closed Access | Times Cited: 1
Sonochemical high internal phase emulsions stabilized solely by intermolecular hydrogen bonds of chitosan
Yuqian Zhu, Yubo Zhu, Gang Chen, et al.
Food Hydrocolloids (2024), pp. 110860-110860
Closed Access
Yuqian Zhu, Yubo Zhu, Gang Chen, et al.
Food Hydrocolloids (2024), pp. 110860-110860
Closed Access
