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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:

DHA rich algae oil delivered by O/W or gelled emulsions: strategies to increase its bioaccessibility
Lucía Gayoso, Diana Ansorena, Icíar Astiasarán
Journal of the Science of Food and Agriculture (2018) Vol. 99, Iss. 5, pp. 2251-2258
Closed Access | Times Cited: 47

Showing 1-25 of 47 citing articles:

Health promoting functional lipids from microalgae pool: A review
Richa Katiyar, Amit Arora
Algal Research (2020) Vol. 46, pp. 101800-101800
Closed Access | Times Cited: 143
Recent advances in carrageenan-based delivery systems for bioactive ingredients: A review
Yue Dong, Zihao Wei, Changhu Xue
Trends in Food Science & Technology (2021) Vol. 112, pp. 348-361
Closed Access | Times Cited: 104
Recent advances in cellulose, pectin, carrageenan and alginate-based oral drug delivery systems
Neera Raghav, Chanchal Vashisth, Nitika Mor, et al.
International Journal of Biological Macromolecules (2023) Vol. 244, pp. 125357-125357
Closed Access | Times Cited: 43
Fabrication of pea protein-tannic acid complexes: Impact on formation, stability, and digestion of flaxseed oil emulsions
Ruyi Li, Taotao Dai, Yunbing Tan, et al.
Food Chemistry (2019) Vol. 310, pp. 125828-125828
Open Access | Times Cited: 119
Protein-based hydrogelled emulsions and their application as fat replacers in meat products: A review
Camila de Souza Paglarini, Vitor André Silva Vidal, Silvana Martini, et al.
Critical Reviews in Food Science and Nutrition (2020) Vol. 62, Iss. 3, pp. 640-655
Closed Access | Times Cited: 70
Omega‐3 polyunsaturated fatty acid encapsulation system: Physical and oxidative stability, and medical applications
Qiwei Du, Linhui Zhou, Minghui Li, et al.
Food Frontiers (2022) Vol. 3, Iss. 2, pp. 239-255
Open Access | Times Cited: 43
Pickering emulsion stabilized by gliadin nanoparticles for astaxanthin delivery
Yin Zhang, Haitao Wang, Yitong Hou, et al.
Journal of Food Engineering (2023) Vol. 345, pp. 111417-111417
Closed Access | Times Cited: 34
Pickering emulsion stabilized by glycosylated whey protein isolate complexed with chitooligosaccharide for the improving stability of delivery and bioaccessibility of DHA
Lian Zhou, Yang Liu, Yaochang Li, et al.
Food Hydrocolloids (2024) Vol. 151, pp. 109858-109858
Closed Access | Times Cited: 10
Phospholipid–Protein Structured Membrane for Microencapsulation of DHA Oil and Evaluation of Its In Vitro Digestibility: Inspired by Milk Fat Globule Membrane
Ying Chen, Hui Ge, Yan Zheng, et al.
Journal of Agricultural and Food Chemistry (2020) Vol. 68, Iss. 22, pp. 6190-6201
Closed Access | Times Cited: 52
Role of encapsulation on the bioavailability of omega‐3 fatty acids
Snigdha Homroy, Rajni Chopra, Priyanka Kumari Singh, et al.
Comprehensive Reviews in Food Science and Food Safety (2023) Vol. 23, Iss. 1
Closed Access | Times Cited: 16
A review of recent progress in improving the bioavailability of nutraceutical‐loaded emulsions after oral intake
Xing Chen, Yan Chen, Yikun Liu, et al.
Comprehensive Reviews in Food Science and Food Safety (2022) Vol. 21, Iss. 5, pp. 3963-4001
Closed Access | Times Cited: 26
Ultrasound-assisted preparation of lactoferrin-EGCG conjugates and their application in forming and stabilizing algae oil emulsions
Sairui Zhang, Xueqi Li, Xiaojia Yan, et al.
Ultrasonics Sonochemistry (2022) Vol. 89, pp. 106110-106110
Open Access | Times Cited: 26
Fat reduced cookies using an olive oil-alginate gelled emulsion: Sensory properties, storage stability and in vitro digestion
Katherine Gutiérrez‐Luna, Icíar Astiasarán, Diana Ansorena
Food Research International (2023) Vol. 167, pp. 112714-112714
Open Access | Times Cited: 13
Use of oil mixture emulsion hydrogels as partial animal fat replacers in dry-fermented foal sausages
Aurora Cittadini, Rubén Domínguez, Paulo E. S. Munekata, et al.
Food Research International (2022) Vol. 161, pp. 111881-111881
Closed Access | Times Cited: 21
Intestinal absorption of DHA microcapsules with different formulations based onex vivorat intestine andin vitrodialysis models
Zejun Hu, Peng Wu, Yiqing Chen, et al.
Food & Function (2023) Vol. 14, Iss. 4, pp. 2008-2021
Closed Access | Times Cited: 12
Enhancing the Stability and Bioaccessibility of Tree Peony Seed Oil Using Layer-by-Layer Self-Assembling Bilayer Emulsions
Wen‐Sen He, Qingzhi Wang, Zhishuo Li, et al.
Antioxidants (2023) Vol. 12, Iss. 5, pp. 1128-1128
Open Access | Times Cited: 11
Konjac Glucomannan and Curdlan Modulate the Rheological Properties and Digestive Behaviors of Oil-in-Water Emulsions During In Vitro Gastrointestinal Digestion
Ronggang Pan, Shahid Iqbal, Ni Wang, et al.
Journal of Food Engineering (2025), pp. 112475-112475
Closed Access
Nanotechnology-Based Targeted Drug Delivery Systems for Cancer Treatment
Yuxin Jin
Theoretical and Natural Science (2025) Vol. 69, Iss. 1, pp. 61-70
Closed Access
Micellar casein were constructed to improve the encapsulation efficiency of algae oil docosahexaenoic acid by transglutaminase-coupled phosphoserine peptide chelating with Ca2+
Ling Zhou, M. Yuan, Yanping Han, et al.
International Journal of Biological Macromolecules (2025) Vol. 297, pp. 139939-139939
Closed Access
Encapsulation of DHA oils for better bioavailability: A review from the practical aspect
Ram Chandra Reddy Jala, Hong Zhang, Ming Yang, et al.
Journal of the American Oil Chemists Society (2025)
Closed Access
Exploringin vitrorelease and digestion of commercial DHA microcapsules from algae oil and tuna oil with whey protein and casein as wall materials
Zejun Hu, Peng Wu, Luping Wang, et al.
Food & Function (2021) Vol. 13, Iss. 2, pp. 978-989
Closed Access | Times Cited: 26
Advancements in emulsion systems for specialized infant formulas: Research process and formulation proposals for optimizing bioavailability of nutraceuticals
Liling Zhang, Yang Hu, Ling Jiang
Comprehensive Reviews in Food Science and Food Safety (2024) Vol. 23, Iss. 6
Open Access | Times Cited: 3
Improving oxidative stability and release behavior of docosahexaenoic acid algae oil by microencapsulation
Jing‐jing Fu, Liang Song, Yunhang Liu, et al.
Journal of the Science of Food and Agriculture (2020) Vol. 100, Iss. 6, pp. 2774-2781
Closed Access | Times Cited: 25
Investigation of the in vitro digestion fate and oxidation of protein-based oleogels prepared by pine nut oil
Yang Guo, Xue Yang, Yihong Bao, et al.
LWT (2022) Vol. 164, pp. 113660-113660
Open Access | Times Cited: 15
Effect of nanoemulsion particle size on the bioavailability and bioactivity of perilla oil in rats
Miao Hu, Fengying Xie, Shuang Zhang, et al.
Journal of Food Science (2020) Vol. 86, Iss. 1, pp. 206-214
Closed Access | Times Cited: 21
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