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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:

Peptide/protein hydrolysate and their derivatives: Their role as emulsifying agents for enhancement of physical and oxidative stability of emulsions
Duanquan Lin, Sun Le-chang, Yu‐Lei Chen, et al.
Trends in Food Science & Technology (2022) Vol. 129, pp. 11-24
Closed Access | Times Cited: 40

Showing 1-25 of 40 citing articles:

Modifications of whey proteins for emulsion based applications: Current status, issues and prospectives
Fan Zhu
Food Research International (2024) Vol. 178, pp. 113935-113935
Open Access | Times Cited: 18
Enhancing the physical and oxidative stability of hempseed protein emulsion via comparative enzymolysis with different proteases: Interfacial properties of the adsorption layer
Qingling Wang, Xi Sun, Ziwei Tang, et al.
Food Research International (2025) Vol. 201, pp. 115654-115654
Closed Access | Times Cited: 2
Emulgels: Promising Carrier Systems for Food Ingredients and Drugs
Jovana Milutinov, Veljko Krstonošić, Dejan Ćirin, et al.
Polymers (2023) Vol. 15, Iss. 10, pp. 2302-2302
Open Access | Times Cited: 30
Improved functionality and safety of peptides by the formation of peptide-polyphenol complexes
Duanquan Lin, Le‐Chang Sun, W. Huo, et al.
Trends in Food Science & Technology (2023) Vol. 141, pp. 104193-104193
Closed Access | Times Cited: 25
A comprehensive review of conventional and stimuli-responsive delivery systems for bioactive peptides: from food to biomedical applications
Shuang Wang, Xinhao Wang, Yangchao Luo, et al.
Advanced Composites and Hybrid Materials (2024) Vol. 8, Iss. 1
Closed Access | Times Cited: 10
Extraction, Modification, Biofunctionality, and Food Applications of Chickpea (Cicer arietinum) Protein: An Up-to-Date Review
Nikhil Dnyaneshwar Patil, Aarti Bains, Kandi Sridhar, et al.
Foods (2024) Vol. 13, Iss. 9, pp. 1398-1398
Open Access | Times Cited: 9
Effect of Maillard conjugates of peptides and polydextrose on Antarctic krill oil emulsion stability and digestibility
Fangchao Cui, Qianqian Wang, Lingyu Han, et al.
LWT (2023) Vol. 179, pp. 114648-114648
Open Access | Times Cited: 22
Comparison of the physical stability, microstructure and protein-lipid co-oxidation of O/W emulsions stabilized by l-arginine/l-lysine-modified soy protein hydrolysate
Bin Zhu, Jinjie Yang, Jingjing Dou, et al.
Food Chemistry (2024) Vol. 447, pp. 138901-138901
Closed Access | Times Cited: 8
Fabrication of high-preformance emulsifier from conjugating maltodextrin onto myofibrillar protein peptide with microwave- ultrasound synergy
Zhiyu Li, Xiaomei Zhong, Cuirong Luan, et al.
Ultrasonics Sonochemistry (2024) Vol. 104, pp. 106818-106818
Open Access | Times Cited: 7
Using urea-shifting to create a natural blue, antioxidant emulsifier from phycocyanin
Qike Li, Peilong Li, Alireza Abbaspourrad
Food Hydrocolloids (2024) Vol. 155, pp. 110203-110203
Closed Access | Times Cited: 6
Effects of enzyme hydrolysis-assisted fibrillation treatment on the solubility, emulsifying properties and antioxidant activity of rice protein
Xin Qi, Yi Luo, Weiqi Fei, et al.
International Journal of Biological Macromolecules (2024) Vol. 279, pp. 135378-135378
Closed Access | Times Cited: 5
Food-derived peptides unleashed: emerging roles as food additives beyond bioactivities
Yanli Yang, Lunjie Huang, Zhangjun Huang, et al.
Critical Reviews in Food Science and Nutrition (2024), pp. 1-22
Closed Access | Times Cited: 4
Formation of self-assembled fibril aggregates of trypsin-controllably hydrolyzed soy protein and its regulation on stability of high internal phase Pickering emulsions
Haitong Tan, Xiaojuan Wu, Mengmeng Zhao, et al.
Food Chemistry (2024) Vol. 462, pp. 140996-140996
Closed Access | Times Cited: 4
Characterization of ultrasound-induced soybean peptide particles (SPPs) and SPP-stabilized Pickering emulsions combined with amino acid sequence analysis
Ping Han, Zhao Mou, Zhouping Wang, et al.
Food Hydrocolloids (2025), pp. 111073-111073
Closed Access
Interfacial properties of whey protein hydrolysates monitored by quartz crystal microbalance with dissipation
Yueling Tian, Manyan Qiu, Yu Shen, et al.
International Journal of Biological Macromolecules (2025), pp. 140368-140368
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
Efficacy, physicochemical and processing properties of oat peptides prepared via ultrasonication-assisted organic acid hydrolysis
Bing Yan, Rui Ge, Mengru Yu, et al.
International Journal of Biological Macromolecules (2025) Vol. 305, pp. 141181-141181
Closed Access
Modulation of Bovine Bone Soup Stability: A Study on Demulsification Mechanisms and Hydrocolloid Interventions
Niancheng Hong, Jie Zhang, Shengnan Liu, et al.
Research Square (Research Square) (2025)
Closed Access
Composite Fish Collagen Peptide-Based Biopolymer Emulsion for Keratin Structure Stabilization and Hair Fiber Repair
Wenwei Gu, Lei Gu, Ningping Tao, et al.
Polymers (2025) Vol. 17, Iss. 7, pp. 907-907
Open Access
Chromatographic Profiling, Functional and Antimicrobial Properties of Globulin and Albumin Hydrolysates from Citrullus lanatus Seeds
Ezinwanne Nneoma Ezeibe, Chinenye Nnenna Ugwu, Ozoemena Emmanuel Eje, et al.
International Journal of Peptide Research and Therapeutics (2025) Vol. 31, Iss. 4
Closed Access
Effects of l-arginine/l-lysine modifications on the protein structure, binding interactions, and functional properties of soy protein hydrolysate
Bin Zhu, Jinjie Yang, Jiaye Yu, et al.
Food Hydrocolloids (2023) Vol. 146, pp. 109319-109319
Closed Access | Times Cited: 10
Sustainable Valorization of Plant Residues Through Enzymatic Hydrolysis for the Extraction of Bioactive Compounds: Applications as Functional Ingredients in Cosmetics
Bruna Maria Saorin Puton, Carolina Elisa Demaman Oro, Júlia Lisboa Bernardi, et al.
Processes (2025) Vol. 13, Iss. 5, pp. 1314-1314
Open Access
Polysaccharide-addition order regulates sonicated egg white peptide stabilized nanoemulsions and β-carotene digestion in vitro
Yiwen Ding, Nan Xiao, Xingguo Tian, et al.
Food Research International (2023) Vol. 169, pp. 112812-112812
Closed Access | Times Cited: 9
Recent advances in the production of emulsifying peptides with the aid of proteomics and bioinformatics
Pedro J. García‐Moreno, Betül Yeşiltaş, Simon Gregersen, et al.
Current Opinion in Food Science (2023) Vol. 51, pp. 101039-101039
Open Access | Times Cited: 7
Improving emulsion stability: The role of flaxseed gum in stabilizing bovine bone protein hydrolysates emulsions
Niancheng Hong, Shengnan Liu, Yaodi Zhu, et al.
International Journal of Biological Macromolecules (2024) Vol. 283, pp. 137640-137640
Closed Access | Times Cited: 2
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