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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:

Development and evaluation of delivery systems for quercetin: A comparative study between coarse emulsion, nano-emulsion, high internal phase emulsion, and emulsion gel
Xiaoqian Du, Miao Hu, Guannan Liu, et al.
Journal of Food Engineering (2021) Vol. 314, pp. 110784-110784
Closed Access | Times Cited: 89

Showing 1-25 of 89 citing articles:

Food protein aggregation and its application
Zongshuai Zhu, Anthony Pius Bassey, Yaqi Cao, et al.
Food Research International (2022) Vol. 160, pp. 111725-111725
Closed Access | Times Cited: 87
The application of encapsulation technology in the food Industry: Classifications, recent Advances, and perspectives
Yaguang Xu, Xinxin Yan, Haibo Zheng, et al.
Food Chemistry X (2024) Vol. 21, pp. 101240-101240
Open Access | Times Cited: 35
Pickering high internal phase emulsions stabilized by biopolymeric particles: From production to high-performance applications
Abdur Rehman, Qiufang Liang, Aiman Karim, et al.
Food Hydrocolloids (2024) Vol. 150, pp. 109751-109751
Closed Access | Times Cited: 31
Insight into succinylated modified soy protein isolate-sodium alginate emulsion gels: Structural properties, interactions and quercetin release behavior
Sai Yang, Ziteng Lian, Lin Cheng, et al.
Food Hydrocolloids (2024) Vol. 151, pp. 109857-109857
Closed Access | Times Cited: 29
Advances in the construction and application of konjac glucomannan-based delivery systems
Yanting Zhang, Cailing Tong, Yuanyuan Chen, et al.
International Journal of Biological Macromolecules (2024) Vol. 262, pp. 129940-129940
Closed Access | Times Cited: 17
Oleogel-based Pickering emulsions stabilized by pea protein isolate aggregates with different morphologies: Curcumin protection and microencapsulation
Zihao Wei, Qi Zhou, Qingqing Liu, et al.
Food Chemistry (2025), pp. 143108-143108
Closed Access | Times Cited: 2
UV resistance, anticorrosion and high toughness bio-based waterborne polyurethane enabled by a Sorbitan monooleate
Henghui Deng, Fei Xie, Hebo Shi, et al.
Chemical Engineering Journal (2022) Vol. 446, pp. 137124-137124
Closed Access | Times Cited: 67
Are quinoa proteins a promising alternative to be applied in plant-based emulsion gel formulation?
Nadia Lingiardi, Micaela Galante, Mariana de Sanctis, et al.
Food Chemistry (2022) Vol. 394, pp. 133485-133485
Closed Access | Times Cited: 42
Tuning whey protein isolate/hyaluronic acid emulsion gel structure to enhance quercetin bioaccessibility and in vitro digestive characteristics
Ningzhe Wang, Kaida Zhang, Yurou Chen, et al.
Food Chemistry (2023) Vol. 429, pp. 136910-136910
Closed Access | Times Cited: 39
Molecular Mechanisms and Applications of Polyphenol-Protein Complexes with Antioxidant Properties: A Review
Yulin Feng, Chengming Jin, Shihao Lv, et al.
Antioxidants (2023) Vol. 12, Iss. 8, pp. 1577-1577
Open Access | Times Cited: 39
Impact of pH on the interaction between soy whey protein and gum arabic at oil–water interface: Structural, emulsifying, and rheological properties
Jia Cao, Xiaohong Tong, Jianjun Cheng, et al.
Food Hydrocolloids (2023) Vol. 139, pp. 108584-108584
Closed Access | Times Cited: 35
Stability and release of peach polyphenols encapsulated by Pickering high internal phase emulsions in vitro and in vivo
Yu Song, Leyi Zhou, Decai Zhang, et al.
Food Hydrocolloids (2023) Vol. 139, pp. 108593-108593
Closed Access | Times Cited: 32
Protein-based emulsion gels as materials for delivery of bioactive substances: Formation, structures, applications and challenges
Ruiling Li, Yong Guo, Ai‐Jun Dong, et al.
Food Hydrocolloids (2023) Vol. 144, pp. 108921-108921
Closed Access | Times Cited: 32
Recent progress in emulsion gels: from fundamentals to applications
Chuchu Wan, Quanyong Cheng, Min Zeng, et al.
Soft Matter (2023) Vol. 19, Iss. 7, pp. 1282-1292
Open Access | Times Cited: 25
Construction and characterization of Pickering emulsions stabilized by soy protein hydrolysate microgel particles and quercetin-loaded performance in vitro digestion
Jinjie Yang, Bin Zhu, Keyang Lu, et al.
Food Research International (2023) Vol. 169, pp. 112844-112844
Closed Access | Times Cited: 25
Insight into the mechanism of synergy of ultrasound and high pressure homogenization on the emulsion stability and interfacial behaviors of α-lactalbumin with mogroside V
Jinzhe Li, Qiuwan Jiang, Ruyi Zhang, et al.
Food Bioscience (2024) Vol. 59, pp. 104130-104130
Closed Access | Times Cited: 13
Effect of pH on the soybean whey protein–gum arabic emulsion delivery systems for curcumin: Emulsifying, stability, and digestive properties
Jia Cao, Xiaohong Tong, Xinru Cao, et al.
Food Chemistry (2024) Vol. 456, pp. 139938-139938
Open Access | Times Cited: 12
Improvement of physicochemical properties and quercetin delivery ability of fermentation-induced soy protein isolate emulsion gel processed by ultrasound
Chunpeng Han, Xinyu Ren, Xin Shen, et al.
Ultrasonics Sonochemistry (2024) Vol. 107, pp. 106902-106902
Open Access | Times Cited: 9
Sodium caseinate/pectin complex-stabilized emulsion: Multi-frequency ultrasound regulation, characterization and its application in quercetin delivery
Yuxuan Liu, Qiufang Liang, Ying Liu, et al.
Food Hydrocolloids (2024) Vol. 156, pp. 110316-110316
Closed Access | Times Cited: 8
Stability and digestibility of Quercetin Encapsulated in a Whey Protein Isolate-Inulin Complex Emulsion
J Chen, Yun Gu, Zhe Chen, et al.
LWT (2025), pp. 117318-117318
Open Access | Times Cited: 1
Physicochemical properties and texture of polymerized whey protein-auric polysaccharide and its incorporation into goat milk yogurt
Yaguang Zhu, Zhanjun Luo, Huiyu Xiang, et al.
Food Research International (2025) Vol. 206, pp. 115889-115889
Closed Access | Times Cited: 1
The structural and functional properties of soybean protein-polyglutamic acid complex effected the stability of W/O/W emulsion encapsulated Nattokinase
Danfeng Li, Miao Hu, Lizhen Hou, et al.
Food Chemistry (2023) Vol. 414, pp. 135724-135724
Closed Access | Times Cited: 20
Emulsion systems stabilized with biopolymers to enhance oral bioaccessibility and bioavailability of lipophilic bioactive compounds
Anil Kumar Anal, Nuntarat Boonlao, Uracha Ruktanonchai
Current Opinion in Food Science (2023) Vol. 50, pp. 101001-101001
Closed Access | Times Cited: 17
Improving the properties of whey protein isolate-zein nanogels with novel acidifiers: Re-dispersity, stability and quercetin bioavailability
Feng Shao, Yuanlong Zhang, Wan Xia, et al.
International Journal of Biological Macromolecules (2024) Vol. 266, pp. 131284-131284
Closed Access | Times Cited: 8
Research progress on the interaction of the polyphenol–protein–polysaccharide ternary systems
Hongkun Xue, Junyao Feng, Yingqi Tang, et al.
Chemical and Biological Technologies in Agriculture (2024) Vol. 11, Iss. 1
Open Access | Times Cited: 7
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