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OpenAlex Citation Counts

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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:

Interfacial Antioxidants: A Review of Natural and Synthetic Emulsifiers and Coemulsifiers That Can Inhibit Lipid Oxidation
David Julian McClements, Eric A. Decker
Journal of Agricultural and Food Chemistry (2017) Vol. 66, Iss. 1, pp. 20-35
Closed Access | Times Cited: 243

Showing 26-50 of 243 citing articles:

Lipid oxidation in emulsions and bulk oils: a review of the importance of micelles
Pierre Villeneuve, Claire Bourlieu‐Lacanal, Erwann Durand, et al.
Critical Reviews in Food Science and Nutrition (2021) Vol. 63, Iss. 20, pp. 4687-4727
Closed Access | Times Cited: 71
Pea proteins as emerging biopolymers for the emulsification and encapsulation of food bioactives
Milad Hadidi, Sareh Boostani, Seid Mahdi Jafari
Food Hydrocolloids (2021) Vol. 126, pp. 107474-107474
Closed Access | Times Cited: 70
Comparison of the physical stabilities and oxidation of lipids and proteins in natural and polyphenol-modified soybean protein isolate-stabilized emulsions
Shizhang Yan, Yuxue Yao, Xuan Xie, et al.
Food Research International (2022) Vol. 162, pp. 112066-112066
Closed Access | Times Cited: 69
A Promising Therapeutic Soy-Based Pickering Emulsion Gel Stabilized by a Multifunctional Microcrystalline Cellulose: Application in 3D Food Printing
Mahdiyar Shahbazi, Henry Jäger, Rammile Ettelaie
Journal of Agricultural and Food Chemistry (2022) Vol. 70, Iss. 7, pp. 2374-2388
Open Access | Times Cited: 63
Encapsulation and delivery of bioactive citrus pomace polyphenols: a review
Sarah Caballero, Yao Li, David Julian McClements, et al.
Critical Reviews in Food Science and Nutrition (2021) Vol. 62, Iss. 29, pp. 8028-8044
Open Access | Times Cited: 60
Emulsions co-stabilized by soy protein nanoparticles and tea saponin: Physical stability, rheological properties, oxidative stability, and lipid digestion
Shizhang Yan, Jingwen Xu, Guannan Liu, et al.
Food Chemistry (2022) Vol. 387, pp. 132891-132891
Closed Access | Times Cited: 56
Health Benefits, Food Applications, and Sustainability of Microalgae-Derived N-3 PUFA
Yanjun Liu, Xiang Ren, Chao Fan, et al.
Foods (2022) Vol. 11, Iss. 13, pp. 1883-1883
Open Access | Times Cited: 50
Impact of pea protein-inulin conjugates prepared via the Maillard reaction using a combination of ultrasound and pH-shift treatments on physical and oxidative stability of algae oil emulsions
Wen Jiang, Yifan Zhang, David Julian McClements, et al.
Food Research International (2022) Vol. 156, pp. 111161-111161
Closed Access | Times Cited: 47
Evaluation of crossing-linking sites of egg white protein–polyphenol conjugates: Fabricated using a conventional and ultrasound-assisted free radical technique
Jun Sun, Yuqian Huang, Tengmei Liu, et al.
Food Chemistry (2022) Vol. 386, pp. 132606-132606
Closed Access | Times Cited: 44
Ultrasound-enhanced egg white proteins conjugated with polyphenols: The structure of the polyphenols on their functional properties
Jun Sun, Feng Zhang, Tengmei Liu, et al.
LWT (2022) Vol. 164, pp. 113600-113600
Open Access | Times Cited: 44
50/50 oil/water emulsion stabilized by pea protein isolate microgel particles/xanthan gum complexes and co-emulsifiers
Sisheng Li, Bo Jiao, Shah Faisal, et al.
Food Hydrocolloids (2022) Vol. 134, pp. 108078-108078
Closed Access | Times Cited: 42
Ultrasonic treatment improves physical and oxidative stabilities of walnut protein isolate-based emulsion by changing protein structure
Lin Shi, Xue Yang, Tian Gong, et al.
LWT (2022) Vol. 173, pp. 114269-114269
Open Access | Times Cited: 41
Effect of interfacial composition on the physical stability and co-oxidation of proteins and lipids in a soy protein isolate-(−)-epigallocatechin gallate conjugate emulsion
Shizhang Yan, Jingwen Xu, Shuang Zhang, et al.
Food Hydrocolloids (2022) Vol. 130, pp. 107720-107720
Closed Access | Times Cited: 40
Effects of mulberry pomace polysaccharide addition before fermentation on quality characteristics of yogurt
Huaxin Du, Xuping Wang, Huaigu Yang, et al.
Food Control (2023) Vol. 153, pp. 109900-109900
Open Access | Times Cited: 35
Interfacial behavior of Mesona chinensis Benth polysaccharide at the oil-water interface and the stability of the emulsion
Xianxiang Chen, Hui Niu, Haiming Chen, et al.
Food Hydrocolloids (2023) Vol. 143, pp. 108847-108847
Closed Access | Times Cited: 34
A comprehensive review of protein‐based carriers with simple structures for the co‐encapsulation of bioactive agents
Hao Cheng, Wanwen Chen, Jiang Jiang, et al.
Comprehensive Reviews in Food Science and Food Safety (2023) Vol. 22, Iss. 3, pp. 2017-2042
Closed Access | Times Cited: 31
Functional roles and novel tools for improving‐oxidative stability of polyunsaturated fatty acids: A comprehensive review
Fakhar Islam, Ali Imran, Farhana Nosheen, et al.
Food Science & Nutrition (2023) Vol. 11, Iss. 6, pp. 2471-2482
Open Access | Times Cited: 29
Recent innovations and emerging technological advances used to improve quality and process of plant-based milk analogs
Taha Mehany, Shahida Anusha Siddiqui, Babatunde Olawoye, et al.
Critical Reviews in Food Science and Nutrition (2023) Vol. 64, Iss. 20, pp. 7237-7267
Closed Access | Times Cited: 27
Antioxidant potency and inhibitory mechanism of curcumin and its derivatives in oleogel and emulgel produced by linseed oil
Malihe Keramat, Mohammad‐Taghi Golmakani
Food Chemistry (2024) Vol. 445, pp. 138754-138754
Closed Access | Times Cited: 14
Starch-based particles as stabilizers for Pickering emulsions: modification, characteristics, stabilization, and applications
Maryam Mahfouzi, Hongxia Zhang, Haoran Li, et al.
Critical Reviews in Food Science and Nutrition (2024), pp. 1-16
Closed Access | Times Cited: 10
Physicochemical and rheological properties of soybean oil body fermented milk: Impacts of high pressure homogenization
Xuan Wei, Nianxu Dou, Guangjie Wang, et al.
LWT (2024) Vol. 199, pp. 116090-116090
Open Access | Times Cited: 10
Plant protein flavor chemistry fundamentals and techniques to mitigate undesirable flavors
Serap Vatansever, Bingcan Chen, Clifford Hall
Sustainable Food Proteins (2024) Vol. 2, Iss. 1, pp. 33-57
Open Access | Times Cited: 9
Advances of protein-based emulsion gels as fat analogues: Systematic classification, formation mechanism, and food application
Shaoyi Cen, S. Li, Zong Meng
Food Research International (2024) Vol. 191, pp. 114703-114703
Closed Access | Times Cited: 9
Health Impacts and Innovative Extraction Methods of Fish Oil: A Review
Ezgi Kalkan, Hasene Keskin Çavdar, Medeni Maskan
European Journal of Lipid Science and Technology (2025)
Closed Access | Times Cited: 1
Effects of Enzymatic Hydrolysis of Fava Bean Protein Isolate by Alcalase on the Physical and Oxidative Stability of Oil-in-Water Emulsions
Chang Liu, Mamata Bhattarai, Kirsi S. Mikkonen, et al.
Journal of Agricultural and Food Chemistry (2019) Vol. 67, Iss. 23, pp. 6625-6632
Open Access | Times Cited: 72

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