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:
Impact of sodium caseinate, soy lecithin and carrageenan on functionality of oil-in-water emulsions
Charmaine K.W. Koo, Cheryl Chung, Jun-Tse Ray Fu, et al.
Food Research International (2019) Vol. 123, pp. 779-789
Closed Access | Times Cited: 32
Charmaine K.W. Koo, Cheryl Chung, Jun-Tse Ray Fu, et al.
Food Research International (2019) Vol. 123, pp. 779-789
Closed Access | Times Cited: 32
Showing 1-25 of 32 citing articles:
Development of Next-Generation Nutritionally Fortified Plant-Based Milk Substitutes: Structural Design Principles
David Julian McClements
Foods (2020) Vol. 9, Iss. 4, pp. 421-421
Open Access | Times Cited: 169
David Julian McClements
Foods (2020) Vol. 9, Iss. 4, pp. 421-421
Open Access | Times Cited: 169
Recent advances in polysaccharides stabilized emulsions for encapsulation and delivery of bioactive food ingredients: A review
Ruyuan Zhang, Tarun Belwal, Li Li, et al.
Carbohydrate Polymers (2020) Vol. 242, pp. 116388-116388
Closed Access | Times Cited: 161
Ruyuan Zhang, Tarun Belwal, Li Li, et al.
Carbohydrate Polymers (2020) Vol. 242, pp. 116388-116388
Closed Access | Times Cited: 161
The effect of spray-drying and freeze-drying on encapsulation efficiency, in vitro bioaccessibility and oxidative stability of krill oil nanoemulsion system
Tamer M. El‐Messery, Ümit Altuntaş, Gökçe Altın, et al.
Food Hydrocolloids (2020) Vol. 106, pp. 105890-105890
Closed Access | Times Cited: 117
Tamer M. El‐Messery, Ümit Altuntaş, Gökçe Altın, et al.
Food Hydrocolloids (2020) Vol. 106, pp. 105890-105890
Closed Access | Times Cited: 117
Strategies to improve the physical stability of sodium caseinate stabilized emulsions: A literature review
Xingfa Ma, Dereck E. W. Chatterton
Food Hydrocolloids (2021) Vol. 119, pp. 106853-106853
Closed Access | Times Cited: 87
Xingfa Ma, Dereck E. W. Chatterton
Food Hydrocolloids (2021) Vol. 119, pp. 106853-106853
Closed Access | Times Cited: 87
Inter-relationships between composition, physicochemical properties and functionality of lecithin ingredients
Francesca Bot, Dániel Cossuta, James A. O’Mahony
Trends in Food Science & Technology (2021) Vol. 111, pp. 261-270
Open Access | Times Cited: 86
Francesca Bot, Dániel Cossuta, James A. O’Mahony
Trends in Food Science & Technology (2021) Vol. 111, pp. 261-270
Open Access | Times Cited: 86
Current Progress in the Utilization of Soy-Based Emulsifiers in Food Applications—A Review
Lingli Deng
Foods (2021) Vol. 10, Iss. 6, pp. 1354-1354
Open Access | Times Cited: 59
Lingli Deng
Foods (2021) Vol. 10, Iss. 6, pp. 1354-1354
Open Access | Times Cited: 59
Thermal and acidic denaturation of phycocyanin from Arthrospira platensis: Effects of complexation with λ-carrageenan on blue color stability
Stephan Buecker, Lutz Großmann, Myriam Loeffler, et al.
Food Chemistry (2022) Vol. 380, pp. 132157-132157
Closed Access | Times Cited: 52
Stephan Buecker, Lutz Großmann, Myriam Loeffler, et al.
Food Chemistry (2022) Vol. 380, pp. 132157-132157
Closed Access | Times Cited: 52
Rheological and structural characterization of carrageenan emulsion gels
Cynthia Fontes‐Candia, Anna Ström, Patricia López-Sánchez, et al.
Algal Research (2020) Vol. 47, pp. 101873-101873
Open Access | Times Cited: 59
Cynthia Fontes‐Candia, Anna Ström, Patricia López-Sánchez, et al.
Algal Research (2020) Vol. 47, pp. 101873-101873
Open Access | Times Cited: 59
Development and characterization of a fucoidan-based nanoemulsion using Nigella sativa oil for improvement of anti-obesity activity of fucoxanthin in an obese rat model
Najmeh Oliyaei, Nader Tanideh, Marzieh Moosavi‐Nasab, et al.
International Journal of Biological Macromolecules (2023) Vol. 235, pp. 123867-123867
Closed Access | Times Cited: 15
Najmeh Oliyaei, Nader Tanideh, Marzieh Moosavi‐Nasab, et al.
International Journal of Biological Macromolecules (2023) Vol. 235, pp. 123867-123867
Closed Access | Times Cited: 15
Effect of salt on the inter-relationship between the morphological, emulsifying and interfacial rheological properties of O/W emulsions at oil/water interface
Mahmut Doğan, Meryem Göksel Saraç, Duygu Aslan Türker
Journal of Food Engineering (2019) Vol. 275, pp. 109871-109871
Closed Access | Times Cited: 38
Mahmut Doğan, Meryem Göksel Saraç, Duygu Aslan Türker
Journal of Food Engineering (2019) Vol. 275, pp. 109871-109871
Closed Access | Times Cited: 38
Evaluation of bioaccessibility of zeaxanthin dipalmitate from the fruits of Lycium barbarum in oil-in-water emulsions
Xuhui Kan, Yamei Yan, Linwu Ran, et al.
Food Hydrocolloids (2020) Vol. 105, pp. 105781-105781
Closed Access | Times Cited: 36
Xuhui Kan, Yamei Yan, Linwu Ran, et al.
Food Hydrocolloids (2020) Vol. 105, pp. 105781-105781
Closed Access | Times Cited: 36
Structural characteristics of binary biopolymers-based emulsion-filled gels: A case of mixed sodium caseinate/methyl cellulose emulsion gels
Peiyuan Li, Xiaofei Li, Tanzeela Nisar, et al.
Food Structure (2021) Vol. 30, pp. 100233-100233
Closed Access | Times Cited: 29
Peiyuan Li, Xiaofei Li, Tanzeela Nisar, et al.
Food Structure (2021) Vol. 30, pp. 100233-100233
Closed Access | Times Cited: 29
Preparation of Fucoxanthin Nanoemulsion Stabilized by Natural Emulsifiers: Fucoidan, Sodium Caseinate, and Gum Arabic
Najmeh Oliyaei, Marzieh Moosavi‐Nasab, Nader Tanideh
Molecules (2022) Vol. 27, Iss. 19, pp. 6713-6713
Open Access | Times Cited: 22
Najmeh Oliyaei, Marzieh Moosavi‐Nasab, Nader Tanideh
Molecules (2022) Vol. 27, Iss. 19, pp. 6713-6713
Open Access | Times Cited: 22
Preparation, characterization and in vitro digestive behaviors of emulsions synergistically stabilized by γ-cyclodextrin/sodium caseinate/alginate
Chenxi Wang, Xiaojing Li, Shangyuan Sang, et al.
Food Research International (2022) Vol. 160, pp. 111634-111634
Closed Access | Times Cited: 19
Chenxi Wang, Xiaojing Li, Shangyuan Sang, et al.
Food Research International (2022) Vol. 160, pp. 111634-111634
Closed Access | Times Cited: 19
Rennet-assisted modification for enhanced freeze-thaw stability in sodium caseinate-stabilized high internal phase emulsions
Ling Zhang, Feng Xiao, Sijie Hu, et al.
Food Chemistry (2025) Vol. 477, pp. 143599-143599
Closed Access
Ling Zhang, Feng Xiao, Sijie Hu, et al.
Food Chemistry (2025) Vol. 477, pp. 143599-143599
Closed Access
Addition of salt microcapsules as strategy for sodium reduction: a case study in chicken burgers.
Juan Carlos Solomando, Teresa Antequera, Jorge Ruiz, et al.
LWT (2025), pp. 117629-117629
Open Access
Juan Carlos Solomando, Teresa Antequera, Jorge Ruiz, et al.
LWT (2025), pp. 117629-117629
Open Access
Emulsifying and β-carotene encapsulation properties of natural rosin-based phosphate ester
Xiao Guan, Yufei Wang, Liuxin Yan, et al.
Journal of Dispersion Science and Technology (2025), pp. 1-14
Closed Access
Xiao Guan, Yufei Wang, Liuxin Yan, et al.
Journal of Dispersion Science and Technology (2025), pp. 1-14
Closed Access
Effects of high acyl gellan gum on the rheological properties, stability, and salt ion stress of sodium caseinate emulsion
Xingfen He, Bin Wang, Yuhang Xue, et al.
International Journal of Biological Macromolecules (2023) Vol. 234, pp. 123675-123675
Closed Access | Times Cited: 9
Xingfen He, Bin Wang, Yuhang Xue, et al.
International Journal of Biological Macromolecules (2023) Vol. 234, pp. 123675-123675
Closed Access | Times Cited: 9
Influence of storage temperature on the stability of heat treated phycocyanin-λ-carrageenan complexes in liquid formulations
Stephan Buecker, Lutz Großmann, Myriam Loeffler, et al.
Green Chemistry (2022) Vol. 24, Iss. 10, pp. 4174-4185
Closed Access | Times Cited: 14
Stephan Buecker, Lutz Großmann, Myriam Loeffler, et al.
Green Chemistry (2022) Vol. 24, Iss. 10, pp. 4174-4185
Closed Access | Times Cited: 14
Caffeic acid phenethyl ester loaded in a targeted delivery system based on a solid-in-oil-in-water multilayer emulsion: Characterization, stability, and fate of the emulsion during in vivo digestion
Xuelin Wei, Juan Dai, Yuwei Du, et al.
Food Research International (2022) Vol. 161, pp. 111756-111756
Closed Access | Times Cited: 12
Xuelin Wei, Juan Dai, Yuwei Du, et al.
Food Research International (2022) Vol. 161, pp. 111756-111756
Closed Access | Times Cited: 12
Clean label physical conjugates of protein-based bio-emulsifiers for food applications
Hemanta Chutia, Charu Lata Mahanta
Food Chemistry Advances (2023) Vol. 3, pp. 100469-100469
Open Access | Times Cited: 3
Hemanta Chutia, Charu Lata Mahanta
Food Chemistry Advances (2023) Vol. 3, pp. 100469-100469
Open Access | Times Cited: 3
Influence of creamer addition on chlorogenic acid bioaccessibility and antioxidant activity of instant coffee during in vitro digestion
Hyunjong Yu, Hyejoo Jeon, Jaeho Myeong, et al.
LWT (2021) Vol. 151, pp. 112178-112178
Closed Access | Times Cited: 5
Hyunjong Yu, Hyejoo Jeon, Jaeho Myeong, et al.
LWT (2021) Vol. 151, pp. 112178-112178
Closed Access | Times Cited: 5
Effects of the degree of oral processing on the properties of saliva-participating emulsions: using stewed pork with brown sauce as the model
Mingcheng Zhang, Xiaocao Zhao, Dengyong Liu, et al.
Food Science and Human Wellness (2022) Vol. 12, Iss. 1, pp. 275-282
Open Access | Times Cited: 3
Mingcheng Zhang, Xiaocao Zhao, Dengyong Liu, et al.
Food Science and Human Wellness (2022) Vol. 12, Iss. 1, pp. 275-282
Open Access | Times Cited: 3
Prospects for production and application of bioactive vegetable oil emulsions in food technology
Н. С. Родионова, Е. С. Попов, Н Б Захарова, et al.
BIO Web of Conferences (2024) Vol. 103, pp. 00077-00077
Open Access
Н. С. Родионова, Е. С. Попов, Н Б Захарова, et al.
BIO Web of Conferences (2024) Vol. 103, pp. 00077-00077
Open Access
Casein as ingredients: production and application
Mayumi Silva, Jayani Chandrapala
Elsevier eBooks (2024), pp. 147-171
Closed Access
Mayumi Silva, Jayani Chandrapala
Elsevier eBooks (2024), pp. 147-171
Closed Access
