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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:

Emulsions stabilised by casein and hyaluronic acid: Effects of high intensity ultrasound on the stability and vitamin E digestive characteristics
Ningzhe Wang, Jianjun Cheng, Yunqing Jiang, et al.
Ultrasonics Sonochemistry (2023) Vol. 94, pp. 106314-106314
Open Access | Times Cited: 24

Showing 24 citing articles:

Preparation and characterization of tilapia protein isolate – Hyaluronic acid complexes using a pH-driven method for improving the stability of tilapia protein isolate emulsion
Mengya Xie, Chunxia Zhou, Xiang Li, et al.
Food Chemistry (2024) Vol. 445, pp. 138703-138703
Closed Access | Times Cited: 17
Formation and functional improvement of α-casein, β-lactoglobulin, and hyaluronic acid conjugates via the Maillard reaction: Comparison with different mass ratios
Ling Li, Yanxin Huang, Qianqian Ding, et al.
Food Chemistry (2025) Vol. 475, pp. 143322-143322
Closed Access | Times Cited: 2
Emulsion-Based Delivery Systems to Enhance the Functionality of Bioactive Compounds: Towards the Use of Ingredients from Natural, Sustainable Sources
Júlia Teixé‐Roig, Gemma Oms‐Oliu, Isabel Odriozola‐Serrano, et al.
Foods (2023) Vol. 12, Iss. 7, pp. 1502-1502
Open Access | Times Cited: 25
Unlocking the potential of hyaluronic acid: Exploring its physicochemical properties, modification, and role in food applications
Qiao Cheng, Changqi Liu, Jing Zhao, et al.
Trends in Food Science & Technology (2023) Vol. 142, pp. 104218-104218
Closed Access | Times Cited: 23
Soybean isolate protein complexes with different concentrations of inulin by ultrasound treatment: Structural and functional properties
Mengmeng Wang, Sai Yang, Na Sun, et al.
Ultrasonics Sonochemistry (2024) Vol. 105, pp. 106864-106864
Open Access | Times Cited: 12
The underlying mechanism between emulsification stability and in vitro digestion in golden pompano (Trachinotus ovatus) myofibrillar protein-fish oil oleogel emulsion under ultrasonic treatments
Yanmo Pan, Shucheng Liu, Zongyuan Han, et al.
Food Hydrocolloids (2024) Vol. 154, pp. 110015-110015
Closed Access | Times Cited: 12
A review of current trends of vitamin identification and quantification by chromatography from food samples
Ionuț Avrămia, Mircea-Adrian Oroian, Radu-Cristian Oiţă
Journal of Food Composition and Analysis (2024) Vol. 131, pp. 106244-106244
Closed Access | Times Cited: 9
Fabrication of high internal phase emulsions (HIPEs) using pea protein isolate-hyaluronic acid-tannic acid complexes: Application of curcumin-loaded HIPEs as edible inks for 3D food printing
Z. Li, Liwen Zhang, Yuehan Shan, et al.
Food Chemistry (2024) Vol. 460, pp. 140402-140402
Closed Access | Times Cited: 9
Pectin-coated whey protein isolate/zein self-aggregated nanoparticles as curcumin delivery vehicles: Effects of heating, pH, and adding sequence
Xiaolian Gu, Wanbing Li, Xiaoyu Jiang, et al.
International Journal of Biological Macromolecules (2023) Vol. 258, pp. 128892-128892
Closed Access | Times Cited: 19
Mechanism of ultrasonic combined with different fields on protein complex system and its effect on its functional characteristics and application: A review
Sheng Qian, Tiantong Lan, Xu Zhao, et al.
Ultrasonics Sonochemistry (2023) Vol. 98, pp. 106532-106532
Open Access | Times Cited: 16
Curcumin-loaded oil body emulsions prepared by an ultrasonic and pH-driven method: Fundamental properties, stability, and digestion characteristics
Jianyu Zhu, Huan Wang, Liming Miao, et al.
Ultrasonics Sonochemistry (2023) Vol. 101, pp. 106711-106711
Open Access | Times Cited: 13
Development of a manganese complex hyaluronic acid hydrogel encapsulating stimuli-responsive Gambogic acid nanoparticles for targeted Intratumoral delivery
Yuanhao Jing, Wang Chun, Chunhua Li, et al.
International Journal of Biological Macromolecules (2024) Vol. 270, pp. 132348-132348
Closed Access | Times Cited: 4
Utilization of Hyaluronic Acid to Improve Mozzarella Cheese: Composition, Texture, Microstructure, and Pizza Baking Properties
Yameng Jiao, Lei Gao, You Jung Kang, et al.
Food Hydrocolloids (2025), pp. 111118-111118
Closed Access
Biochemical Characterization and Mechanism of Thermostability of the Thermophilic Hyaluronate Lyase TcHly8D
Yuzhu Zhang, Hao Wu, Zheng Fu, et al.
Journal of Agricultural and Food Chemistry (2025)
Closed Access
Nanocoating of quinoa protein and hyaluronic acid enhances viability and stability of Limosilactobacillus fermentum RC4 microcapsules
Qing Fan, Lian Liu, Liwen Wang, et al.
International Journal of Biological Macromolecules (2025), pp. 141863-141863
Closed Access
Focusing on the formation mechanism and foaming properties of casein-hyaluronic acid complexes: Manufacturing highly moldable 3D aerated foods
Yujie Lin, Haoyuan Geng, Zengwang Guo, et al.
Food Hydrocolloids (2025), pp. 111434-111434
Closed Access
Stabilization mechanisms and digestion properties of Pickering emulsions prepared with tempo-oxidized hyaluronic acid/chitosan nanoparticles: From the perspective of oxidation degree
Haoyuan Geng, Jiaye Yu, Bingfang Zhang, et al.
International Journal of Biological Macromolecules (2024) Vol. 271, pp. 132456-132456
Closed Access | Times Cited: 3
Bovine bone protein-quercetin conjugates for improved physical and oxidative stability of oil-in-water emulsions
Jingya Chen, Cenchen Ran, Pan Li, et al.
LWT (2023) Vol. 188, pp. 115448-115448
Open Access | Times Cited: 9
Hyaluronic Acid Poly(glyceryl)10-Stearate Derivatives: Novel Emulsifiers for Improving the Gastrointestinal Stability and Bioaccessibility of Coenzyme Q10 Nanoemulsions
Xiang Luo, Sha Ao, Hongze Wu, et al.
Journal of Agricultural and Food Chemistry (2023) Vol. 71, Iss. 29, pp. 11180-11194
Closed Access | Times Cited: 7
Effect of Different Molecular Weight Hyaluronic Acids on Skim Milk Functional Properties
Rutvi Joshi, Suresh Sutariya, Prafulla Salunke
Foods (2024) Vol. 13, Iss. 5, pp. 690-690
Open Access | Times Cited: 2
Enhancing soy protein isolate flexibility through non-covalent ferulic acid modification: implications for interfacial characteristics and protein-based emulsion performance
Yurou Chen, Meng-Yue Zhang, Yaqi Lan, et al.
Food Structure (2024) Vol. 42, pp. 100400-100400
Closed Access | Times Cited: 2
Enhancing the stability of O/W emulsions by the interactions of casein/carboxymethyl chitosan and its application in whole nutrient emulsions
Yingxiang Wang, Jinyang Liu, Kai Xia, et al.
International Journal of Biological Macromolecules (2024) Vol. 275, pp. 133589-133589
Closed Access | Times Cited: 1
Stabilization Mechanism and Digestion Characteristics of Pickering Emulsion Stabilized by Tempo-Oxidized Hyaluronic Acid/Chitosan Nanoparticles: Effect of Oxidation Degree
Ningzhe Wang, Yurou Chen, Kaida Zhang, et al.
(2023)
Closed Access
Preparation and Characterization of Tilapia Protein Isolate - Hyaluronic Acid Complexes Using a Ph-Driven Method for Improving the Stability of Tilapia Protein Isolate Emulsion
Pengzhi Hong, Mengya Xie, Chunxia Zhou, et al.
(2023)
Closed Access
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