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 by physically modified mung bean protein isolates under different pHs
Y.-M. Choi, Jiseon Lee, Yeon‐Ji Jo, et al.
Food Hydrocolloids (2024) Vol. 155, pp. 110200-110200
Closed Access | Times Cited: 6
Y.-M. Choi, Jiseon Lee, Yeon‐Ji Jo, et al.
Food Hydrocolloids (2024) Vol. 155, pp. 110200-110200
Closed Access | Times Cited: 6
Showing 6 citing articles:
High internal phase Pickering emulsions stabilized by Pleurotus eryngii protein-polysaccharide conjugates
Youmin Pan, Caiping Zhu, Yue Xiao-xia, et al.
International Journal of Biological Macromolecules (2025) Vol. 296, pp. 139531-139531
Closed Access | Times Cited: 1
Youmin Pan, Caiping Zhu, Yue Xiao-xia, et al.
International Journal of Biological Macromolecules (2025) Vol. 296, pp. 139531-139531
Closed Access | Times Cited: 1
pH-tolerant high internal phase Pickering emulsions stabilized by photo-responsive host–guest supramolecular polymers
Feilin Lin, Siyu Wang, Bernard P. Binks, et al.
Chemical Engineering Journal (2025), pp. 159669-159669
Closed Access
Feilin Lin, Siyu Wang, Bernard P. Binks, et al.
Chemical Engineering Journal (2025), pp. 159669-159669
Closed Access
Pickering emulsions with controllable rheological properties stabilized by oat globulin at different pH levels
Jing Wang, Cheng Yang, Jianzhong Jiang
Colloids and Surfaces A Physicochemical and Engineering Aspects (2025), pp. 136694-136694
Closed Access
Jing Wang, Cheng Yang, Jianzhong Jiang
Colloids and Surfaces A Physicochemical and Engineering Aspects (2025), pp. 136694-136694
Closed Access
Impact of xanthan gum/locust bean gum complex and oil types on rheological properties and sensory attributes of gel-in-oil-in-water (G/O/W) double emulsion
Jae Jun Jeong, Jung Hye Kwon, Jiseon Lee, et al.
Food Hydrocolloids (2025), pp. 111414-111414
Closed Access
Jae Jun Jeong, Jung Hye Kwon, Jiseon Lee, et al.
Food Hydrocolloids (2025), pp. 111414-111414
Closed Access
Properties of walnut protein–casein composites and their effects on the rheological behavior of high internal phase emulsions
Yuxi Wang, Lingjie Zhang, Xudong Zhang, et al.
International Journal of Biological Macromolecules (2025), pp. 143424-143424
Closed Access
Yuxi Wang, Lingjie Zhang, Xudong Zhang, et al.
International Journal of Biological Macromolecules (2025), pp. 143424-143424
Closed Access
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
High moisture extrusion of pulse proteins: texture, structure, and in vitro digestion characteristics of extrudates
Yiyu Zang, Shurui Wang, Y.P. Gao, et al.
Food Hydrocolloids (2024), pp. 110676-110676
Closed Access | Times Cited: 1
Yiyu Zang, Shurui Wang, Y.P. Gao, et al.
Food Hydrocolloids (2024), pp. 110676-110676
Closed Access | Times Cited: 1
