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:
Natural egg yolk emulsion as wall material to encapsulate DHA by two-stage homogenization: Emulsion stability, rheology analysis and powder properties
Xiaoyun Liu, Xinyue Zhang, Lixian Ding, et al.
Food Research International (2023) Vol. 167, pp. 112658-112658
Closed Access | Times Cited: 23
Xiaoyun Liu, Xinyue Zhang, Lixian Ding, et al.
Food Research International (2023) Vol. 167, pp. 112658-112658
Closed Access | Times Cited: 23
Showing 23 citing articles:
Effects of glycation method on the emulsifying performance and interfacial behavior of coconut globulins-fucoidan complexes
Qianqian Zhu, Haiming Chen, Weijun Chen, et al.
Food Chemistry (2023) Vol. 430, pp. 137033-137033
Closed Access | Times Cited: 28
Qianqian Zhu, Haiming Chen, Weijun Chen, et al.
Food Chemistry (2023) Vol. 430, pp. 137033-137033
Closed Access | Times Cited: 28
Development and characterization of curcumin-loaded chitosan/egg yolk freshness-keeping edible films for chilled fresh pork packaging application
Yiting Jiang, Yunxin Sun, Chengfeng Wei, et al.
International Journal of Biological Macromolecules (2024) Vol. 276, pp. 133907-133907
Closed Access | Times Cited: 8
Yiting Jiang, Yunxin Sun, Chengfeng Wei, et al.
International Journal of Biological Macromolecules (2024) Vol. 276, pp. 133907-133907
Closed Access | Times Cited: 8
Harnessing oleaginous protist Schizochytrium for docosahexaenoic acid: Current technologies in sustainable production and food applications
Zongfan Peng, Liang Zhong, Yuqin Li, et al.
Food Research International (2025) Vol. 205, pp. 115996-115996
Open Access | Times Cited: 1
Zongfan Peng, Liang Zhong, Yuqin Li, et al.
Food Research International (2025) Vol. 205, pp. 115996-115996
Open Access | Times Cited: 1
Chitosan-based emulsion gel beads developed on the multiple-unit floating delivery system for gastric sustained release of proanthocyanidins
Xi Chen, Huan Liu, Yicheng Yang, et al.
Food Hydrocolloids (2024), pp. 110704-110704
Closed Access | Times Cited: 7
Xi Chen, Huan Liu, Yicheng Yang, et al.
Food Hydrocolloids (2024), pp. 110704-110704
Closed Access | Times Cited: 7
Effect of the substitution of butter by double cross-linked egg yolk granules/sodium alginate emulsion gel on properties of baking dough during frozen storage
Hong Zhang, Afeng Wei, Sijie Zhou, et al.
Food Chemistry (2023) Vol. 438, pp. 137965-137965
Closed Access | Times Cited: 11
Hong Zhang, Afeng Wei, Sijie Zhou, et al.
Food Chemistry (2023) Vol. 438, pp. 137965-137965
Closed Access | Times Cited: 11
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
Yumeng Shan, Qi Zeng, Xiaohui Lv, et al.
Trends in Food Science & Technology (2024) Vol. 153, pp. 104711-104711
Closed Access | Times Cited: 4
Disturbing egg yolk protein structure via pH-shifting treatment for interface reorganization: Improving solubility to enhance oil-water interface adsorption and emulsification properties
Yaqin Yang, Haobo Jin, Chen Bao, et al.
Food Chemistry (2024) Vol. 468, pp. 142516-142516
Closed Access | Times Cited: 4
Yaqin Yang, Haobo Jin, Chen Bao, et al.
Food Chemistry (2024) Vol. 468, pp. 142516-142516
Closed Access | Times Cited: 4
Micellar casein were constructed to improve the encapsulation efficiency of algae oil docosahexaenoic acid by transglutaminase-coupled phosphoserine peptide chelating with Ca2+
Ling Zhou, M. Yuan, Yanping Han, et al.
International Journal of Biological Macromolecules (2025) Vol. 297, pp. 139939-139939
Closed Access
Ling Zhou, M. Yuan, Yanping Han, et al.
International Journal of Biological Macromolecules (2025) Vol. 297, pp. 139939-139939
Closed Access
Using low-field nuclear magnetic resonance to investigate the effect of composition, mechanical treatments, and storage on the stability of emulsions
Sara Aghajanzadeh, Ali Asghari, Christophe Cordella, et al.
Food Chemistry (2025) Vol. 478, pp. 143585-143585
Open Access
Sara Aghajanzadeh, Ali Asghari, Christophe Cordella, et al.
Food Chemistry (2025) Vol. 478, pp. 143585-143585
Open Access
Design strategies and mechanistic insights into stirred egg yolk microgels as dual-functional stabilizers and carriers in emulsion systems
Xiaoli Liu, Jiaxuan Ma, Keshan Wang, et al.
Food Chemistry (2025), pp. 144088-144088
Closed Access
Xiaoli Liu, Jiaxuan Ma, Keshan Wang, et al.
Food Chemistry (2025), pp. 144088-144088
Closed Access
Formation of casein and maltodextrin conjugates using shear and their effect on the stability of total nutrient emulsion based on homogenization
Qun Yu, Hua Wu, Liuping Fan
Food Hydrocolloids (2023) Vol. 149, pp. 109533-109533
Closed Access | Times Cited: 7
Qun Yu, Hua Wu, Liuping Fan
Food Hydrocolloids (2023) Vol. 149, pp. 109533-109533
Closed Access | Times Cited: 7
Effect of lactic acid bacteria fermentation on spray-dried egg yolk powder: Powder characteristics, structural properties and gastrointestinal digestibility
Zhe Li, Yanbin Song, Qinyue Tang, et al.
Innovative Food Science & Emerging Technologies (2024) Vol. 97, pp. 103797-103797
Closed Access | Times Cited: 1
Zhe Li, Yanbin Song, Qinyue Tang, et al.
Innovative Food Science & Emerging Technologies (2024) Vol. 97, pp. 103797-103797
Closed Access | Times Cited: 1
Characterization of liquid egg yolks hydrolyzed by phospholipase: Structure, thermal stability and emulsification properties
Ruolin Xu, Qing Gao, Junhua Li, et al.
Food Research International (2024) Vol. 198, pp. 115325-115325
Closed Access | Times Cited: 1
Ruolin Xu, Qing Gao, Junhua Li, et al.
Food Research International (2024) Vol. 198, pp. 115325-115325
Closed Access | Times Cited: 1
Preparation and characterization of natural microcapsules EYG (egg yolk granules) with OPO(1,3-dioleic acid-2-palmitic acid triglyceride): Unique application of EYG riches in low/high-density lipoproteins on OPO stability
Yeting Wu, Qinyue Tang, Zhe Li, et al.
International Journal of Biological Macromolecules (2024) Vol. 288, pp. 138667-138667
Closed Access | Times Cited: 1
Yeting Wu, Qinyue Tang, Zhe Li, et al.
International Journal of Biological Macromolecules (2024) Vol. 288, pp. 138667-138667
Closed Access | Times Cited: 1
Interfacial Properties and Structure of Emulsions and Foams Co-Stabilized by Span Emulsifiers of Varying Carbon Chain Lengths and Egg Yolk Granules
Wenyan Liu, Jingxia Cao, Qixin Zhang, et al.
Foods (2024) Vol. 14, Iss. 1, pp. 35-35
Open Access | Times Cited: 1
Wenyan Liu, Jingxia Cao, Qixin Zhang, et al.
Foods (2024) Vol. 14, Iss. 1, pp. 35-35
Open Access | Times Cited: 1
Preparation of Edible Film Based on Egg Yolk/Chitosan with Curcumin for Food Packaging: Enhancing Curcumin Bioavailability Using Egg Yolk as a Natural Emulsifier
Yiting Jiang, Chengfeng Wei, Li Xiao, et al.
(2024)
Closed Access
Yiting Jiang, Chengfeng Wei, Li Xiao, et al.
(2024)
Closed Access
Valorization of Egg Shell Membrane as Protein Source in Soft Gel Capsules
İrem Demir, Nusret Karakaya, Gülsün Akdemir Evrendilek, et al.
Waste and Biomass Valorization (2024) Vol. 15, Iss. 8, pp. 5025-5041
Closed Access
İrem Demir, Nusret Karakaya, Gülsün Akdemir Evrendilek, et al.
Waste and Biomass Valorization (2024) Vol. 15, Iss. 8, pp. 5025-5041
Closed Access
Preparation and Characterization of Egg Yolk-Opo Microcapsules: An Effective Protective Strategy for Opo Stability
Yeting Wu, Youyou Lu, Qinyue Tang, et al.
(2024)
Closed Access
Yeting Wu, Youyou Lu, Qinyue Tang, et al.
(2024)
Closed Access
Microencapsulation improves the effects of octacosanol to ameliorate alcoholic liver injury
Xiang-Chun Meng, Yishu Sun, Tao Xu, et al.
Food Bioengineering (2024) Vol. 3, Iss. 2, pp. 172-188
Open Access
Xiang-Chun Meng, Yishu Sun, Tao Xu, et al.
Food Bioengineering (2024) Vol. 3, Iss. 2, pp. 172-188
Open Access
Preparation and Properties of Walnut Protein Isolate–Whey Protein Isolate Nanoparticles Stabilizing High Internal Phase Pickering Emulsions
Yanling Lu, Yuxin Jiang, Jiongna Liu, et al.
Foods (2024) Vol. 13, Iss. 15, pp. 2389-2389
Open Access
Yanling Lu, Yuxin Jiang, Jiongna Liu, et al.
Foods (2024) Vol. 13, Iss. 15, pp. 2389-2389
Open Access
Impact of ultrasonication and high-pressure homogenization on the structure and characteristics of emulsion-templated oleogels stabilized by low-density lipoprotein/pectin complexes
Mahmoud Abou-Elsoud, Mohamed Salama, Shuze Ren, et al.
Food Hydrocolloids (2024), pp. 110985-110985
Closed Access
Mahmoud Abou-Elsoud, Mohamed Salama, Shuze Ren, et al.
Food Hydrocolloids (2024), pp. 110985-110985
Closed Access
Investigating the effect of wall material and pressure homogenisation on encapsulation parameters and thermal stability in chia seed oil microcapsules
Vishnu Anand, Vikono Ksh, Sujata Vasudev, et al.
Journal of Microencapsulation (2023) Vol. 41, Iss. 1, pp. 66-78
Closed Access | Times Cited: 1
Vishnu Anand, Vikono Ksh, Sujata Vasudev, et al.
Journal of Microencapsulation (2023) Vol. 41, Iss. 1, pp. 66-78
Closed Access | Times Cited: 1
Valorization of Egg Shell Membrane as Protein Source in Soft Gel Capsules
Gülsün Akdemir Evrendilek, İrem Demir, Nusret Karakaya
Research Square (Research Square) (2023)
Open Access
Gülsün Akdemir Evrendilek, İrem Demir, Nusret Karakaya
Research Square (Research Square) (2023)
Open Access
