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:
Oil unsaturation degree dictates emulsion stability through tuning interfacial behaviour of proteins
Weiyi Zhang, Rui Zheng, Xinglian Xu, et al.
Food Hydrocolloids (2024) Vol. 158, pp. 110588-110588
Closed Access | Times Cited: 6
Weiyi Zhang, Rui Zheng, Xinglian Xu, et al.
Food Hydrocolloids (2024) Vol. 158, pp. 110588-110588
Closed Access | Times Cited: 6
Showing 6 citing articles:
Ultrasonic combined pH shifting strategy for improving the stability of emulsion stabilized by yeast proteins: Focused on solubility, protein structure, interface properties
Xueting Zheng, Tianfu Cheng, Sibo Liu, et al.
International Journal of Biological Macromolecules (2025), pp. 139396-139396
Closed Access | Times Cited: 3
Xueting Zheng, Tianfu Cheng, Sibo Liu, et al.
International Journal of Biological Macromolecules (2025), pp. 139396-139396
Closed Access | Times Cited: 3
Influence of Charged Polysaccharides and Zein Nanoparticles on the Interfacial and Emulsification Properties of Pickering Emulsions
Duygu Aslan Türker
Food Hydrocolloids (2024), pp. 110887-110887
Closed Access | Times Cited: 4
Duygu Aslan Türker
Food Hydrocolloids (2024), pp. 110887-110887
Closed Access | Times Cited: 4
Impact of high-speed shear homogenization pretreatment on structure, functional characteristics, and interfacial properties: A case of Rice Glutelin
Zhuangpeng Wang, Zhangtao Chen, L. J. J. Tan, et al.
Food Chemistry X (2025), pp. 102219-102219
Open Access
Zhuangpeng Wang, Zhangtao Chen, L. J. J. Tan, et al.
Food Chemistry X (2025), pp. 102219-102219
Open Access
The influence of synergistic interaction between raw milk protein and sodium caseinate on the interfacial stability of raw milk-based whipped emulsion
Yiqiu Deng, Wanjun Han, Xiuhang Chai, et al.
Food Hydrocolloids (2025) Vol. 164, pp. 111181-111181
Closed Access
Yiqiu Deng, Wanjun Han, Xiuhang Chai, et al.
Food Hydrocolloids (2025) Vol. 164, pp. 111181-111181
Closed Access
Investigating the relationship between fish oil oleogelation and gelation characteristics: Comparison of structure and function in pork and golden pompano (Trachinotus ovatus) egg box-like protein network
K.-J. Cheng, Shucheng Liu, Zongyuan Han, et al.
Food Chemistry (2025) Vol. 479, pp. 143721-143721
Closed Access
K.-J. Cheng, Shucheng Liu, Zongyuan Han, et al.
Food Chemistry (2025) Vol. 479, pp. 143721-143721
Closed Access
Effect of ultrasound-assisted aqueous enzymatic extraction on the interfacial properties of high-oleic peanut oil bodies
Leixi Wang, Liang Liu, Nannan Pang, et al.
Grain & Oil Science and Technology (2025)
Open Access
Leixi Wang, Liang Liu, Nannan Pang, et al.
Grain & Oil Science and Technology (2025)
Open Access
