Open Access Helper

OpenAlex Citation Counts

OpenAlex Citations Logo

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:

Multiscale combined techniques for evaluating emulsion stability: A critical review
Hui Niu, Wenduo Wang, Zuman Dou, et al.
Advances in Colloid and Interface Science (2022) Vol. 311, pp. 102813-102813
Closed Access | Times Cited: 136

Showing 26-50 of 136 citing articles:

Physicochemical properties and oil-water interfacial behavior of subcritical water-treated coconut (Cocos nucifera L.) globulins
Jingrong Ma, Chuang Pan, Rongrong He, et al.
Food Hydrocolloids (2024) Vol. 152, pp. 109897-109897
Closed Access | Times Cited: 6
Fabrication of cinnamon essential oil nanoemulsions with high antibacterial activities via microfluidization
Zheng Xing, Yaoyao Xu, Xiao Feng, et al.
Food Chemistry (2024) Vol. 456, pp. 139969-139969
Closed Access | Times Cited: 6
Mechanisms of slow-release antibacterial properties in chitosan‑titanium dioxide stabilized perilla essential oil Pickering emulsions: Focusing on oil-water interfacial behaviors
Hengheng Wang, Geoffrey I. N. Waterhouse, Huan Xiang, et al.
Carbohydrate Polymers (2024) Vol. 346, pp. 122613-122613
Closed Access | Times Cited: 6
Oil unsaturation degree dictates emulsion stability through tuning interfacial behaviour of proteins
Weiyi Zhang, Rui Zheng, Xinglian Xu, et al.
Food Hydrocolloids (2024) Vol. 158, pp. 110588-110588
Closed Access | Times Cited: 6
Tannic acid enhanced the oxidation stability of vitamin A-vitamin D3 coencapsulated in emulsion based on OSA starch/chitosan: Interfacial absorption, antioxidation and viscoelasticity
Chunli Fan, Xingwei Wang, Tingting Feng, et al.
Food Hydrocolloids (2023) Vol. 144, pp. 108912-108912
Closed Access | Times Cited: 16
Sustainable Production of Stable Lignin Nanoparticle-Stabilized Pickering Emulsions via Cellulose Nanofibril-Induced Depletion Effect
Kaiyue Wang, Mengqi Zhu, Zhaolin Yang, et al.
ACS Sustainable Chemistry & Engineering (2023) Vol. 11, Iss. 24, pp. 9132-9142
Closed Access | Times Cited: 15
Designing gelatin microgels by moderate transglutaminase crosslinking: Improvement in interface properties
Hongjie Dai, Mengsi Xia, Xin Feng, et al.
Food Hydrocolloids (2023) Vol. 149, pp. 109572-109572
Closed Access | Times Cited: 15
Aroma characteristics of flaxseed milk via GC–MS-O and odor activity value calculation: Imparts and selection of different flaxseed varieties
Yue Yang, Chao Wang, Yashu Chen, et al.
Food Chemistry (2023) Vol. 432, pp. 137095-137095
Closed Access | Times Cited: 14
Ultrasonic effects on the degradation kinetics, structural characteristics and protective effects on hepatocyte lipotoxicity induced by palmitic acid of Pueraria Lobata polysaccharides
Zuman Dou, Yulong Zhang, Waijiao Tang, et al.
Ultrasonics Sonochemistry (2023) Vol. 101, pp. 106652-106652
Open Access | Times Cited: 14
Interfacial behavior and emulsion stability of a neutral polysaccharide extracted from Mesona chinensis Benth
Hui Niu, Xianxiang Chen, Mingyi Zhang, et al.
Food Hydrocolloids (2023) Vol. 147, pp. 109435-109435
Closed Access | Times Cited: 13
Rheology, physicochemical properties, and microstructure of fish gelatin emulsion gel modified by γ-polyglutamic acid
Huan Xie, Xiao‐Mei Sha, Ping Yuan, et al.
Frontiers in Nutrition (2024) Vol. 11
Open Access | Times Cited: 5
The Effect of Heat- and Salt Treatment on the Stability and Rheological Properties of Chickpea Protein-Stabilized Emulsions
Diana Mańko-Jurkowska, Ewa Domian
Applied Sciences (2024) Vol. 14, Iss. 7, pp. 2698-2698
Open Access | Times Cited: 5
Study on the kinetics of formation process of emulsion of heavy oil and its functional group components
Jinhe Liu, Chengdi Sun, Zengmin Lun, et al.
Scientific Reports (2024) Vol. 14, Iss. 1
Open Access | Times Cited: 5
Dynamic interfacial adsorption and emulsifying performance of self-assembled coconut protein and fucoidan mixtures
Qianqian Zhu, Hao Wang, Yang Li, et al.
International Journal of Biological Macromolecules (2024) Vol. 276, pp. 133928-133928
Closed Access | Times Cited: 5
Enhanced O/W emulsion stability and betanin protection using yeast protein and chitooligosaccharide: Comparative insights from complex coacervation and layer-by-layer methods
Jiangnan Hu, Rui Yang, Runxuan Chen, et al.
Food Hydrocolloids (2023) Vol. 147, pp. 109409-109409
Closed Access | Times Cited: 12
Soy protein isolate–guar gum–goose liver oil O/W Pickering emulsions that remain stable under accelerated oxidation at high temperatures
Xiankang Fan, Chun‐Wei Li, Zihang Shi, et al.
Journal of the Science of Food and Agriculture (2023) Vol. 104, Iss. 2, pp. 1107-1115
Closed Access | Times Cited: 11
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
Superhydrophilic and mixed-charge sponge: Revealing the mechanism of three-dimensional demulsification materials for oil-in-water emulsions under charge effect
Rongna Liu, Jing Gao, Yutong Liu, et al.
Journal of Cleaner Production (2024) Vol. 449, pp. 141694-141694
Closed Access | Times Cited: 4
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
Exploring the influence of different enzymes on soy hull polysaccharide emulsion stabilization: A study on interfacial behavior and structural changes
Yan Xu, Shengnan Wang, Liwen Xin, et al.
Food Chemistry (2024) Vol. 463, pp. 141147-141147
Closed Access | Times Cited: 4
Synergistic effect of chemical and bio-based surfactants in stabilizing nanoemulsions
Nansee S.K. Abu Zaid, Aaminah Johar, Mustafa S. Nasser, et al.
Geoenergy Science and Engineering (2025) Vol. 247, pp. 213663-213663
Closed Access
Interfacial behavior and emulsifying properties of coconut protein glycated by polygalacturonic acid with different molecular weight
Yan Chen, Qianqian Zhu, Rongrong He, et al.
International Journal of Biological Macromolecules (2025), pp. 139825-139825
Closed Access
A comprehensive review on preparation, dispersion stability and phase change cycling stability of phase change microemulsions
Yuxin Yu, Yufen Chen, Songping Mo, et al.
Solar Energy Materials and Solar Cells (2025) Vol. 282, pp. 113426-113426
Closed Access
Enzymatic synthesis of stachyose-derived fatty acid mono-esters, the evaluation of their surface and interfacial properties and the capacity of certain derived emulsions to deliver resveratrol
Mengfei Xie, Chun Qing, Jiankang Yi, et al.
Food Chemistry (2025) Vol. 472, pp. 142948-142948
Closed Access
Extensive pH stability of emulsion with homogeneous esterification citrate agarose: construction, stabilization mechanism and controlled release for bioactive
Anfeng Xiao, Feng Jiang, Yating Ding, et al.
Food Hydrocolloids (2025), pp. 111079-111079
Closed Access

Scroll to top