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:
Droplet size dependency and spatial heterogeneity of lipid oxidation in whey protein isolate-stabilized emulsions
Suyeon Yang, Sten ten Klooster, Khoa A. Nguyen, et al.
Food Research International (2024) Vol. 188, pp. 114341-114341
Open Access | Times Cited: 5
Suyeon Yang, Sten ten Klooster, Khoa A. Nguyen, et al.
Food Research International (2024) Vol. 188, pp. 114341-114341
Open Access | Times Cited: 5
Showing 5 citing articles:
Utilizing carboxymethyl cellulose to assist soy protein isolate in the formation of emulsion to deliver β-carotene: Exploring the correlation between interfacial behavior and emulsion stability
Xumei Feng, Xiangyun Tan, Lijia Li, et al.
International Journal of Biological Macromolecules (2025), pp. 140650-140650
Closed Access | Times Cited: 1
Xumei Feng, Xiangyun Tan, Lijia Li, et al.
International Journal of Biological Macromolecules (2025), pp. 140650-140650
Closed Access | Times Cited: 1
Glycerol-Regulated Interfacial Adsorption Behavior of Whey Protein Isolate for Stable High Internal Phase Emulsion Gels: Impact on Lipid Oxidation and Curcumin Bioaccessibility
Jinyu Miao, Hairan Ma, Xiuying Wu, et al.
Food Hydrocolloids (2025), pp. 111159-111159
Closed Access
Jinyu Miao, Hairan Ma, Xiuying Wu, et al.
Food Hydrocolloids (2025), pp. 111159-111159
Closed Access
Recent advances of protein modification strategies to enhance the freezing stability of food emulsions: Principles, applications, and prospects
Zhiwen Shen, Yuxin Ding, Yanshun Xu
Comprehensive Reviews in Food Science and Food Safety (2025) Vol. 24, Iss. 2
Closed Access
Zhiwen Shen, Yuxin Ding, Yanshun Xu
Comprehensive Reviews in Food Science and Food Safety (2025) Vol. 24, Iss. 2
Closed Access
Super-resolution microscopy reveals heterogeneity in the coverage of oil-in-water food emulsions
Abbas Jabermoradi, Sanam Foroutanparsa, Ilja K. Voets, et al.
Food Hydrocolloids (2025), pp. 111490-111490
Closed Access
Abbas Jabermoradi, Sanam Foroutanparsa, Ilja K. Voets, et al.
Food Hydrocolloids (2025), pp. 111490-111490
Closed Access
Navigating the complexity of lipid oxidation and antioxidation: A review of evaluation methods and emerging approaches
Erwann Durand, Mickaël Laguerre, Claire Bourlieu‐Lacanal, et al.
Progress in Lipid Research (2024) Vol. 97, pp. 101317-101317
Open Access | Times Cited: 2
Erwann Durand, Mickaël Laguerre, Claire Bourlieu‐Lacanal, et al.
Progress in Lipid Research (2024) Vol. 97, pp. 101317-101317
Open Access | Times Cited: 2
Continuous fluorescence-based quantitative antioxidant assay using vegetable oil as an oxidizable substrate
Rajat Suhag, Zongxin Jin, Giovanna Ferrentino, et al.
Food Research International (2024) Vol. 198, pp. 115339-115339
Open Access | Times Cited: 1
Rajat Suhag, Zongxin Jin, Giovanna Ferrentino, et al.
Food Research International (2024) Vol. 198, pp. 115339-115339
Open Access | Times Cited: 1
