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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:

Novel high internal phase oleogels-in-water pickering emulsions stabilized solely by whey protein isolate for 3D printing and fucoxanthin delivery
Wenbo Shang, Yuanda Sun, Jia Song, et al.
Food Hydrocolloids (2023) Vol. 140, pp. 108609-108609
Closed Access | Times Cited: 31

Showing 1-25 of 31 citing articles:

Effect of a collagen peptide–fish oil high internal phase emulsion on the printability and gelation of 3D-printed surimi gel inks
Shanshan Lu, Zhisheng Pei, Quanhong Lu, et al.
Food Chemistry (2024) Vol. 446, pp. 138810-138810
Closed Access | Times Cited: 23
High internal phase Pickering emulsions stabilized by the complexes of ultrasound-treated pea protein isolate/mung bean starch for delivery of β-carotene
Shiyu Li, Yingying Zhu, Xiyu Hao, et al.
Food Chemistry (2023) Vol. 440, pp. 138201-138201
Closed Access | Times Cited: 27
Tailoring 3D-printed high internal phase emulsion-rice starch gels: Role of amylose in rheology and bioactive stability
Luyao Zheng, Dong Li, Lijun Wang, et al.
Carbohydrate Polymers (2024) Vol. 331, pp. 121891-121891
Closed Access | Times Cited: 15
Enhanced stability and antibacterial efficacy of edible oleogels-in-water high internal phase emulsions prepared from soybean lipophilic protein
Yuanda Sun, Pengjing Zhang, Yitong Hou, et al.
Food Hydrocolloids (2024) Vol. 154, pp. 110058-110058
Closed Access | Times Cited: 12
Study on stabilized mechanism of high internal phase Pickering emulsions based on commercial yeast proteins: Modulating the characteristics of Pickering particle via sonication
Tianfu Cheng, Guofang Zhang, Fuwei Sun, et al.
Ultrasonics Sonochemistry (2024) Vol. 104, pp. 106843-106843
Open Access | Times Cited: 11
Protein-stabilized foam using whey and soy isolates to fabricate oleogel; optimization and potential as solid fat alternatives
Mojtaba Saneei, Sayed Amir Hossein Goli, Hajar Shekarchizadeh
International Journal of Biological Macromolecules (2025) Vol. 306, pp. 141778-141778
Closed Access | Times Cited: 1
Preparation of bilayer nano-oleogel by whey protein isolate and soy lecithin for fish oil encapsulation and its application in cookies
Chuanzhi Wang, Haitao Wang, A.M. Abd El‐Aty, et al.
Food Hydrocolloids (2023) Vol. 146, pp. 109280-109280
Closed Access | Times Cited: 17
Incorporation of fucoxanthin into 3D printed Pickering emulsion gels stabilized by salmon by-product protein/pectin complexes
Xu Zhong, Kuiyou Wang, Zhejin Chen, et al.
Food & Function (2024) Vol. 15, Iss. 3, pp. 1323-1339
Closed Access | Times Cited: 8
Recent advances in natural gums as additives to help the construction and application of edible biopolymer gels: the example of hydrogels and oleogels
Wenbo Miao, Jiang Han, Xiaojing Li, et al.
Critical Reviews in Food Science and Nutrition (2023) Vol. 64, Iss. 33, pp. 12702-12719
Closed Access | Times Cited: 15
Recent developments on the freeze-thaw stability of Pickering emulsions and its application as nutrient delivery vehicles
Chaosheng Wu, Honglin Chen, Tiannu Zhang, et al.
Food Hydrocolloids (2024) Vol. 158, pp. 110494-110494
Closed Access | Times Cited: 5
A Review of Whey Protein-Based Bioactive Delivery Systems: Design, Fabrication, and Application
Liming Jiang, Zhiheng Zhang, Chao Qiu, et al.
Foods (2024) Vol. 13, Iss. 15, pp. 2453-2453
Open Access | Times Cited: 4
Egg yolk–derived emulsions: Formation mechanisms, improvement strategies and applications
Yumeng Shan, Qi Zeng, Xiaohui Lv, et al.
Trends in Food Science & Technology (2024) Vol. 153, pp. 104711-104711
Closed Access | Times Cited: 4
Bioactive compounds delivery and bioavailability in structured edible oils systems
A. Lazar, Andreea Pușcaș, Anda Elena Tanislav, et al.
Comprehensive Reviews in Food Science and Food Safety (2024) Vol. 23, Iss. 6
Open Access | Times Cited: 4
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
Effects of whey protein isolate-dextran glycosylation conjugate and different oils on the dispersion and in vitro digestibility of β-carotene emulsions
Liyuan Zheng, Xing Chen, Naixin Kang, et al.
International Journal of Biological Macromolecules (2025), pp. 141200-141200
Closed Access
Application of nano/micro-encapsulated bioactive compounds in 3D printed foods
Meigui Huang, Xu Liu, Elham Assadpour, et al.
Trends in Food Science & Technology (2025), pp. 104937-104937
Closed Access
Fabrication and characterization of algal oil-loaded Pickering emulsion gels stabilized by whey protein isolate/starch complex as an emergency food
Dapeng Yu, Jun Liu, Benzhi Ju, et al.
International Journal of Biological Macromolecules (2025), pp. 142782-142782
Closed Access
Use of food by-products to design 3D food printing inks: Potential of bioactives extraction and encapsulated 3D food printing ink formulation
Nishala Erandi Wedamulla, Young‐Jin Choi, Qun Zhang, et al.
Food Research International (2025), pp. 116376-116376
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
Pickering emulsion stabilized by salmon protein-fucoidan complex and its absorption promotion effect on astaxanthin
Junli Ma, Yu Sun, Jiayue Liang, et al.
International Journal of Biological Macromolecules (2025) Vol. 310, pp. 143455-143455
Closed Access
Ultrastable high internal phase Pickering emulsions stabilized by Deamidated pea protein: Formation mechanisms and applications in 3D printing
Lijuan Luo, Ping Li, Yuanyuan Deng, et al.
Food Chemistry (2025), pp. 144541-144541
Closed Access
The oxidative quality of bi-, oleo- and emulgels and their bioactives molecules delivery
Anda Elena Tanislav, Andreea Pușcaș, Vlad Mureşan, et al.
Critical Reviews in Food Science and Nutrition (2023) Vol. 64, Iss. 25, pp. 8990-9016
Closed Access | Times Cited: 10
Development of high internal phase emulsions using coconut protein isolates modified by pulsed light: Relationship of interfacial behavior and emulsifying stability
Qianqian Zhu, Wenxue Chen, Lechuan Wang, et al.
Food Hydrocolloids (2023) Vol. 148, pp. 109495-109495
Closed Access | Times Cited: 10
Protection effect of lutein-loaded Pickering emulsion prepared via ultrasound-assisted Maillard reaction conjugates on dry age-related macular degeneration
Kangjing Liu, Yu Li, Xu Zhong, et al.
Food & Function (2024) Vol. 15, Iss. 12, pp. 6347-6358
Closed Access | Times Cited: 3
3D printing of Pickering emulsions, Pickering foams and capillary suspensions – A review of stabilization, rheology and applications
Andrew Terhemen Tyowua, David Harbottle, Bernard P. Binks
Advances in Colloid and Interface Science (2024) Vol. 332, pp. 103274-103274
Closed Access | Times Cited: 3
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