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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:

Ultrasonic and homogenization: An overview of the preparation of an edible protein–polysaccharide complex emulsion
Abdul Qayum, Arif Rashid, Qiufang Liang, et al.
Comprehensive Reviews in Food Science and Food Safety (2023) Vol. 22, Iss. 6, pp. 4242-4281
Open Access | Times Cited: 39

Showing 1-25 of 39 citing articles:

Influence of chitosan encapsulation on functionality and stability of astaxanthin nanoemulsion fabricated using high pressure homogenizer
Patthrare Inthamat, Ubonrat Siripatrawan
International Journal of Biological Macromolecules (2025), pp. 140379-140379
Closed Access | Times Cited: 3
Nanoscale Pickering emulsion food preservative films/coatings: Compositions, preparations, influencing factors, and applications
Quanyu Zhang, Baohua Kong, Haotian Liu, et al.
Comprehensive Reviews in Food Science and Food Safety (2024) Vol. 23, Iss. 1
Closed Access | Times Cited: 11
Structure, emulsifying and embedding characteristics of soy protein isolate induced by the complexation of carrageenan with different charge groups
Liurong Huang, Yuhan Yan, Lulu Qu, et al.
Food Hydrocolloids (2024) Vol. 157, pp. 110455-110455
Closed Access | Times Cited: 11
Insights into Cold Plasma Treatment on the Cereal and Legume Proteins Modification: Principle, Mechanism, and Application
Bin Li, Lianxin Peng, Yanan Cao, et al.
Foods (2024) Vol. 13, Iss. 10, pp. 1522-1522
Open Access | Times Cited: 10
Enhancing Meat Emulsion Gels with Soy Protein Fibril and Red Palm Oil Pickering Emulsions: The Role of Emulsification Techniques in Chicken Fat Substitution
Lei Zhou, Israq Ali, Bey Hing Goh, et al.
LWT (2025), pp. 117348-117348
Open Access | Times Cited: 1
Hyaluronic acid-decorated lipid nanocarriers as novel vehicles for curcumin: Improved stability, cellular absorption, and anti-inflammatory effects
Jin Feng, Zhen Wang, Wuyang Huang, et al.
Food Chemistry (2024) Vol. 463, pp. 141420-141420
Closed Access | Times Cited: 8
Fabrication of novel casein/oligochitosan nanocomplexes for lutein delivery: Enhanced stability, bioavailability, and antioxidant properties
Yu Wang, Yujun Jiang, Jia Shi
Food Research International (2024) Vol. 197, pp. 115241-115241
Closed Access | Times Cited: 6
Improvement of physicochemical properties, microstructure and stability of lotus root starch/xanthan gum stabilized emulsion by multi-frequency power ultrasound
Qiufang Liang, Chengwei Zhou, Abdur Rehman, et al.
Ultrasonics Sonochemistry (2023) Vol. 101, pp. 106687-106687
Open Access | Times Cited: 15
Study on the interactions and interfacial behaviors of cellulose nanocrystal/β-lactoglobulin complexes for Pickering emulsions
Qilin Wu, Xinna Hu, Shuyu Lu, et al.
Food Hydrocolloids (2024) Vol. 158, pp. 110539-110539
Closed Access | Times Cited: 4
Interfacial structure modification and enhanced emulsification stability of microalgae protein through interaction with anionic polysaccharides
Xiao Jing Guo, B Liu, Yulin Zhang, et al.
International Journal of Biological Macromolecules (2024) Vol. 283, pp. 137404-137404
Closed Access | Times Cited: 4
Encapsulation of bioactive compounds from Sargassum ilicifolium: influence of wall material type and loading content on the physicochemical and structural properties of microparticles
Seyed Saeed Sekhavatizadeh, Mohammad Ganje, Seyedeh Sedigheh Hashemi, et al.
Heliyon (2025) Vol. 11, Iss. 1, pp. e41652-e41652
Closed Access
Formation and interfacial characteristics of water-in-water Pickering emulsion stabilized by nanoparticles with different morphologies
Pan Zhang, Shiling Zhang, Qingxia Gou, et al.
LWT (2025), pp. 117577-117577
Open Access
Effect of ultrasonication and homogenization on electrostatically self-assembled whey protein isolate/pectin particles: EGCG encapsulation, stability, and controlled release properties
Hua Zhang, Yujin Li, Ziheng Jin, et al.
Food Hydrocolloids (2025) Vol. 166, pp. 111264-111264
Closed Access
Intelligent Characteristic Optimization Strategy-Incorporated Sers Sensor for Rapid Detection of Prochloraz Residue in Citrus
Zhengxiao Guo, Aihua Xiong, Shirong Ai, et al.
(2025)
Closed Access
Formation and characterization of acid‐soluble soybean protein with chitosan addition: effects of hydrothermal treatment and homogenization
Yuxi Guo, Mengxin Luo, Rui Jia, et al.
Journal of the Science of Food and Agriculture (2025)
Closed Access
Simultaneous separation of oils, proteins and polysaccharides from soybean: Microstructure, rheological properties and oxidative stability studies of emulsions
Zhe Huang, Kaiwen Xing, Jiaye Yu, et al.
Journal of Molecular Liquids (2025), pp. 127418-127418
Closed Access
Ultrasound‐induced food protein‐stabilized emulsions: Exploring the governing principles from the protein structural perspective
Lei Zhou, Israq Ali, Sivakumar Manickam, et al.
Comprehensive Reviews in Food Science and Food Safety (2025) Vol. 24, Iss. 2
Closed Access
A γ-cyclodextrin emulsion loaded β-carotene and egg white peptides: construction, characterization, and application
Jingbo Liu, Zihao Li, Menghan Fu, et al.
Food Science of Animal Products (2025) Vol. 3, Iss. 2, pp. 9240117-9240117
Closed Access
Fabrication and stability of Pickering nanoemulsion stabilized by self-aggregated chitosan nanoparticles
Junhua Lu, Xinyi Yin, Qiu Wu, et al.
Food Chemistry (2025), pp. 144445-144445
Closed Access
Enhancing function, stability, and intracellular uptake of kaempferol in zein-pectin nanoemulsions by a novel dual-frequency pulsed ultrasound system
Wenjuan Qu, Xinyue Deng, Yuhan Li, et al.
Food Hydrocolloids (2025), pp. 111466-111466
Closed Access
Protein–Pectin Delivery Carriers for Food Bioactive Ingredients: Preparation, Release Mechanism, and Application
Chaoting Wen, Xin-Ying Lin, Jie‐Yu Wang, et al.
Comprehensive Reviews in Food Science and Food Safety (2025) Vol. 24, Iss. 3
Closed Access
Complex Coacervation of Plant-Based Proteins and Polysaccharides: Sustainable Encapsulation Techniques for Bioactive Compounds
Mohammad Alrosan, Nizar Al-Rabadi, Muhammad H. Alu’datt, et al.
Food Engineering Reviews (2025)
Open Access
Stabilization of high internal phase emulsions by combination of polysaccharide and protein: Synergistic efficiency, mechanism, and application
Yuqian Zhu, Yubo Zhu, Jae Hyuk Yang, et al.
International Journal of Biological Macromolecules (2025), pp. 143544-143544
Closed Access
Interfacial multilayer self-assembly of protein and polysaccharides: Ultrasonic regulation, stability and application in delivery lutein
Yihang Shi, Yuxuan Liu, Yufan Sun, et al.
International Journal of Biological Macromolecules (2024) Vol. 272, pp. 132880-132880
Closed Access | Times Cited: 3
Impact of ultrasonic and heat treatments on the physicochemical properties and rennet-induced coagulation characteristics of milk from various species
Wenjuan Hou, Xuli Ma, Zhongna Yu, et al.
Ultrasonics Sonochemistry (2024) Vol. 111, pp. 107084-107084
Open Access | Times Cited: 3
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