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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:

Multiple Emulsions for Enhanced Delivery of Vitamins and Iron Micronutrients and Their Application for Food Fortification
Shima Saffarionpour, Levente L. Diósady
Food and Bioprocess Technology (2021) Vol. 14, Iss. 4, pp. 587-625
Closed Access | Times Cited: 33

Showing 1-25 of 33 citing articles:

New insights into water-in-oil-in-water (W/O/W) double emulsions: Properties, fabrication, instability mechanism, and food applications
Ankit Kumar, Ramandeep Kaur, Vikas Kumar, et al.
Trends in Food Science & Technology (2022) Vol. 128, pp. 22-37
Closed Access | Times Cited: 82
Trends in food emulsion technology: Pickering, nano-, and double emulsions
Gisle Øye, Sébastien Simon, Turid Rustad, et al.
Current Opinion in Food Science (2023) Vol. 50, pp. 101003-101003
Open Access | Times Cited: 52
Fabrication and characterization of W1/O/W2 double emulsions stabilized with Pleurotus geesteranus protein particles via one-step emulsification
Manhong Jin, Chuwen Li, Menghuan Ma, et al.
Food Hydrocolloids (2024) Vol. 151, pp. 109789-109789
Closed Access | Times Cited: 13
Recent Advances in the Formation, Stability, and Emerging Food Application of Water-in-Oil-in-Water Double Emulsion Carriers
Elaine Elaine, Bhesh Bhandari, Chin Ping Tan, et al.
Food and Bioprocess Technology (2024) Vol. 17, Iss. 11, pp. 3440-3460
Closed Access | Times Cited: 12
A comprehensive methodology to study double emulsion stability
Nico Leister, Vanessa Götz, Stephan Bachmann, et al.
Journal of Colloid and Interface Science (2022) Vol. 630, pp. 534-548
Closed Access | Times Cited: 20
Recent advances in iron encapsulation and its application in food fortification
Danial Dehnad, Behrouz Ghorani, Bahareh Emadzadeh, et al.
Critical Reviews in Food Science and Nutrition (2023) Vol. 64, Iss. 33, pp. 12685-12701
Closed Access | Times Cited: 10
Encapsulation of Magnesium with Lentil Flour by Using Double Emulsion to Produce Magnesium Enriched Cakes
Cansu Kabakci, Gülüm Şumnu, Serpil Şahin, et al.
Food and Bioprocess Technology (2021) Vol. 14, Iss. 10, pp. 1773-1790
Closed Access | Times Cited: 21
Double emulsions as delivery systems for iron: Stability kinetics and improved bioaccessibility in infants and adults
Bruno Sérgio Toledo Barbosa, Edwin Elard Garcia‐Rojas
Current Research in Food Science (2022) Vol. 5, pp. 718-725
Open Access | Times Cited: 15
Improvement of the Stability and Release of Sulforaphane-enriched Broccoli Sprout Extract Nanoliposomes by Co-encapsulation into Basil Seed Gum
Zahra Azarashkan, Ali Motamedzadegan, Azadeh Ghorbani-HasanSaraei, et al.
Food and Bioprocess Technology (2022) Vol. 15, Iss. 7, pp. 1573-1587
Closed Access | Times Cited: 15
Oil Droplet Coalescence in W/O/W Double Emulsions Examined in Models from Micrometer- to Millimeter-Sized Droplets
Nico Leister, Chenhui Yan, Heike P. Schuchmann
Colloids and Interfaces (2022) Vol. 6, Iss. 1, pp. 12-12
Open Access | Times Cited: 14
Preparation and characterization of an iron–β-cyclodextrin inclusion complex: factors influencing the host–guest interaction
Shima Saffarionpour, Levente L. Diósady
Food & Function (2023) Vol. 14, Iss. 11, pp. 5062-5077
Closed Access | Times Cited: 9
Delivery of Ferric Sodium EDTA by Water-in-Oil-in-Water (W1/O/W2) Double Emulsions: Influence of Carrier Oil on its in Vitro Bioaccessibility
Shima Saffarionpour, Levente L. Diósady
Food and Bioprocess Technology (2022) Vol. 15, Iss. 2, pp. 421-439
Closed Access | Times Cited: 12
W/o/w multiple emulsions: A novel trend in functional ice cream preparations?
Iveta Klojdová, Constantinos Stathopoulos
Food Chemistry X (2022) Vol. 16, pp. 100451-100451
Open Access | Times Cited: 12
The influence of iron source, hydrophilic emulsifiers, and positioning of encapsulates on in vitro bioaccessibility and simultaneous delivery of iron and curcumin by water-in-oil-in-water (W1/O/W2) double emulsions
Shima Saffarionpour, Levente L. Diósady
Journal of Food Measurement & Characterization (2022) Vol. 17, Iss. 3, pp. 2041-2061
Closed Access | Times Cited: 10
Vitamins and minerals fortified emulsion of omega-3 fatty acids for the management of preterm birth: In-vitro, in-silico, and in-vivo studies
Shubham Thakur, Amrinder Singh, Manjot Kaur, et al.
Journal of Drug Delivery Science and Technology (2023) Vol. 83, pp. 104409-104409
Closed Access | Times Cited: 5
Edible Iron-Pectin Nanoparticles: Preparation, Physicochemical Characterization and Release Study
E. Jamshidi, Farahnaz Behzad, Mahdi Adabi, et al.
Food and Bioprocess Technology (2023) Vol. 17, Iss. 3, pp. 628-639
Closed Access | Times Cited: 5
Determination of the Dominating Coalescence Pathways in Double Emulsion Formulations by Use of Microfluidic Emulsions
Nico Leister, Heike P. Schuchmann
Processes (2023) Vol. 11, Iss. 1, pp. 234-234
Open Access | Times Cited: 4
Monitoring of Osmotic Swelling Induced Filling Degree Changes in WOW Double Emulsions Using Raman Technologies
Thomas Hufnagel, Nico Leister, Richard Stoy, et al.
Chemosensors (2023) Vol. 11, Iss. 4, pp. 206-206
Open Access | Times Cited: 4
Assessment of Nutrients, Antinutrients and In Vitro Antioxidants Studies of Whole Leaf, and Leaf Extract of Azanza garckeana
Joshua Ogah Felix, Chinelo Chinenye Nkwocha, Michael Lomi Oruchukwu
Research Square (Research Square) (2024)
Open Access | Times Cited: 1
Improving stabilization of α-tocopherol and α-tocopheryl acetate against oxidation, light and UV radiation by complexation with β-cyclodextrin and starch
Hussein M. Ali, Mohamed H. Attia, Khaled M. A. Ramadan, et al.
Journal of Food Science and Technology (2024) Vol. 62, Iss. 1, pp. 75-87
Closed Access | Times Cited: 1
Advances of plant-based fat analogs in 3D printing: Manufacturing strategies, printabilities, and food applications
Shaoyi Cen, Zong Meng
Food Research International (2024) Vol. 197, pp. 115178-115178
Closed Access | Times Cited: 1
Power Ultrasound-Assisted Impregnation of Apple Cubes with Vitamin B12
Franco Emanuel Vasile, Susana Simal, Carmen Rosselló, et al.
Food and Bioprocess Technology (2022) Vol. 15, Iss. 1, pp. 219-229
Open Access | Times Cited: 7
Preparation and characterization of W1/O/W2 emulsions stabilized by glycated and heat‐modified egg white proteins
Yujie Su, Cheng Lü, Cuihua Chang, et al.
Journal of the Science of Food and Agriculture (2022) Vol. 102, Iss. 13, pp. 5795-5807
Closed Access | Times Cited: 7
Meat, dairy and vegetable emulsions: Recent innovations in the development of functional, healthy and more stable foods
Yuly Kety Espinoza-Leandro, Luis Olivera‐Montenegro, Perla Paredes-Concepción
Scientia Agropecuaria (2023) Vol. 14, Iss. 2, pp. 201-212
Open Access | Times Cited: 3
Multiple Pickering emulsions stabilized by the same particles with different extent of hydrophobization in situ
Yue Zhu, Tingting Chen, Zhenggang Cui
Frontiers in Chemistry (2022) Vol. 10
Open Access | Times Cited: 4
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