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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:

Pickering emulsion stabilized by gliadin nanoparticles for astaxanthin delivery
Yin Zhang, Haitao Wang, Yitong Hou, et al.
Journal of Food Engineering (2023) Vol. 345, pp. 111417-111417
Closed Access | Times Cited: 34

Showing 1-25 of 34 citing articles:

Preparation of high internal phase Pickering emulsion by centrifugation for 3D printing and astaxanthin delivery
Jia Song, Yuanda Sun, Haitao Wang, et al.
Food Hydrocolloids (2023) Vol. 142, pp. 108840-108840
Closed Access | Times Cited: 36
Preparation and 3D printing of high internal-phase Pickering emulsions stabilized by chicken egg white microgel
Xiliang Yu, Lin Han, Jiaqi Liu, et al.
Food Hydrocolloids (2023) Vol. 147, pp. 109393-109393
Closed Access | Times Cited: 29
Zein/hyaluronic acid nanoparticle stabilized Pickering emulsion for astaxanthin encapsulation
Wenmei Zhang, Yuchen Huan, Pengfei Ren, et al.
International Journal of Biological Macromolecules (2023) Vol. 255, pp. 127992-127992
Closed Access | Times Cited: 27
Pickering emulsions stabilized by egg white protein-alginate nanoparticles: Freeze-thaw stability after heating
Yiling Zhan, Siyu Qin, Yan Zeng, et al.
Food Hydrocolloids (2023) Vol. 150, pp. 109675-109675
Closed Access | Times Cited: 25
Effects of co-assembly of gliadin and carboxymethyl cellulose on the high internal phase pickering emulsions: Rheology properties, 3D printing performance and oil-soluble nutrient delivery
Duo Zhang, Yongkang Yang, Rixin Li, et al.
Food Hydrocolloids (2024) Vol. 155, pp. 110162-110162
Closed Access | Times Cited: 13
Characterization, release profile, and antibacterial properties of oregano essential oil nanoemulsions stabilized by soy protein isolate/tea saponin nanoparticles
Siqi Zhao, Yuexin Li, Qian Liu, et al.
Food Hydrocolloids (2024) Vol. 151, pp. 109856-109856
Closed Access | Times Cited: 12
Soy protein isolate-xanthan gum complexes to stabilize Pickering emulsions for quercetin delivery
Lele Li, Wenjuan Wang, Suping Ji, et al.
Food Chemistry (2024) Vol. 461, pp. 140794-140794
Closed Access | Times Cited: 12
Preparation and characterization of astaxanthin-loaded microcapsules stabilized by lecithin-chitosan-alginate interfaces with layer-by-layer assembly method
Juan Huang, Shuo Zhang, Dongchen Liu, et al.
International Journal of Biological Macromolecules (2024) Vol. 268, pp. 131909-131909
Closed Access | Times Cited: 11
High internal phase Pickering emulsions stabilized by Zein-hyaluronic acid conjugate particles and their application in active substances protection
Yijie Wang, Yue Sun, Yunze Tian, et al.
Carbohydrate Polymers (2024) Vol. 343, pp. 122498-122498
Closed Access | Times Cited: 9
Chitosan/octenyl succinic anhydride starch complex particles stabilize Pickering emulsion for astaxanthin encapsulation
Z MAO, Fei Li, Xing Qiao, et al.
International Journal of Biological Macromolecules (2025), pp. 140056-140056
Closed Access | Times Cited: 1
Effects of different oil fractions and tannic acid concentrations on konjac glucomannan-stabilized emulsions
Min Long, Yuanyuan Ren, Zhenshun Li, et al.
International Journal of Biological Macromolecules (2024) Vol. 265, pp. 130723-130723
Closed Access | Times Cited: 7
Pickering emulsions stabilized by prolamin-based proteins as innovative carriers of bioactive compounds
Aslı Can Karaça, Sareh Boostani, Elham Assadpour, et al.
Advances in Colloid and Interface Science (2024) Vol. 333, pp. 103246-103246
Closed Access | Times Cited: 6
Molecular interaction of cyclodextrins with cellulose nanocrystals: A new venue for improving the functional properties of Pickering emulsions
Hailian Wu, Zijian Xiao, Nan Xiao, et al.
Food Hydrocolloids (2024) Vol. 158, pp. 110542-110542
Closed Access | Times Cited: 6
Review paper: Recent development in Pickering emulsion gel technology for food and beverage applications
Takahiro Funami, Sayaka Ishihara, Kazuhiro Maeda, et al.
Food Hydrocolloids (2024), pp. 110901-110901
Closed Access | Times Cited: 6
Interfacial structures and processing stability of surimi particles-konjac glucomannan complexes stabilized pickering emulsions via one-step and layer-by-layer
Cikun Liu, Lishi Wang, Han Chen, et al.
Food Hydrocolloids (2023) Vol. 147, pp. 109349-109349
Closed Access | Times Cited: 11
Improved stability and antibacterial activity of cinnamaldehyde emulsion co-stabilized by cyclodextrin glycosyltransferase-catalyzed starch products and Tween 80
Shuangdi Chen, Zhaofeng Li, Bimal Chitrakar, et al.
Food Hydrocolloids (2024) Vol. 154, pp. 110142-110142
Closed Access | Times Cited: 4
Innovative Nano Delivery Systems for Astaxanthin: Enhancing Stability, Bioavailability, and Targeted Therapeutic Applications
Lei Jia, Wei Wang, Hongyu Zhao, et al.
Journal of Agricultural and Food Chemistry (2025) Vol. 73, Iss. 6, pp. 3286-3304
Closed Access
Research trends and hotspots of polysaccharide-based nanoparticles in the stabilization of Pickering emulsions: A bibliometric and visualization analysis
Xia Zhang, Junbo Zou, Yajun Shi, et al.
Carbohydrate Polymer Technologies and Applications (2025), pp. 100786-100786
Open Access
Astaxanthin encapsulation in microgel-stabilized emulsions and alginate-based microparticles: analysis of in vitro digestion and bioaccessibility
Ignacio Niizawa, Brenda Y. Espinaco, Guillermo A. Sihufe, et al.
International Journal of Biological Macromolecules (2025) Vol. 310, pp. 143464-143464
Closed Access
Fabrication and characterization of a novel zein/pectin/pumpkin seed oil Pickering emulsion and the effects of myricetin on oxidation stability
Yajie Wang, Regina Kratzer, Michael Murkovic, et al.
International Journal of Biological Macromolecules (2023) Vol. 253, pp. 127386-127386
Closed Access | Times Cited: 9
The properties of plant-based protein particles with co-spray drying agents
Zhe Liu, Yanzheng Ge, Shanshan Li, et al.
Journal of Food Engineering (2024) Vol. 371, pp. 111961-111961
Closed Access | Times Cited: 3
Effect of dynamic high-pressure microfluidization on structural, physicochemical, and functional properties of pea albumin
Honglei Wang, Jiayi Li, Tingting Guo, et al.
European Food Research and Technology (2024) Vol. 250, Iss. 7, pp. 1903-1917
Closed Access | Times Cited: 2
Physicochemical properties and in vitro digestive behavior of astaxanthin loaded Pickering emulsion gel regulated by konjac glucomannan and κ-carrageenan
Xiaofan Zhang, Yuli Ning, Liwen Chai, et al.
International Journal of Biological Macromolecules (2024) Vol. 278, pp. 134710-134710
Closed Access | Times Cited: 2
Recent advances in the plant protein-polyphenol interactions for the stabilization of emulsions
Aslı Can Karaça, Chen Tan, Elham Assadpour, et al.
Advances in Colloid and Interface Science (2024) Vol. 335, pp. 103339-103339
Closed Access | Times Cited: 2
Stability and pH-Dependent Mechanism of Astaxanthin-Loaded Nanoemulsions Stabilized by Almond Protein Isolate
Qingrui Yang, Wenhui Qi, Yutong Shao, et al.
Foods (2024) Vol. 13, Iss. 24, pp. 4067-4067
Open Access | Times Cited: 2
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