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:

Fabrication of pectin-based nanoemulsions loaded with itraconazole for pharmaceutical application
Kanokporn Burapapadh, Mont Kumpugdee-Vollrath, Doungdaw Chantasart, et al.
Carbohydrate Polymers (2010) Vol. 82, Iss. 2, pp. 384-393
Closed Access | Times Cited: 74

Showing 1-25 of 74 citing articles:

Nanoemulsions for Food Applications: Development and Characterization
Hélder D. Silva, Miguel A. Cerqueira, A. A. Vicente
Food and Bioprocess Technology (2011) Vol. 5, Iss. 3, pp. 854-867
Open Access | Times Cited: 586
Electron microscopy of nanoemulsions: An essential tool for characterisation and stability assessment
Victoria Klang, Nadejda B. Matsko, Claudia Valenta, et al.
Micron (2011) Vol. 43, Iss. 2-3, pp. 85-103
Closed Access | Times Cited: 284
Comparison of emulsifying properties of food-grade polysaccharides in oil-in-water emulsions: Gum arabic, beet pectin, and corn fiber gum
Long Bai, Siqi Huan, Zhiguo Li, et al.
Food Hydrocolloids (2016) Vol. 66, pp. 144-153
Open Access | Times Cited: 265
Pectin polymers as wall materials for the nano-encapsulation of bioactive compounds
Abdur Rehman, Talha Ahmad, Rana Muhammad Aadil, et al.
Trends in Food Science & Technology (2019) Vol. 90, pp. 35-46
Closed Access | Times Cited: 240
Long-term stability of food-grade nanoemulsions from high methoxyl pectin containing essential oils
María Inés Guerra-Rosas, Juliana Morales‐Castro, Luz Araceli Ochoa‐Martínez, et al.
Food Hydrocolloids (2015) Vol. 52, pp. 438-446
Closed Access | Times Cited: 208
Nanoemulsions for health, food, and cosmetics: a review
Tolulope Joshua Ashaolu
Environmental Chemistry Letters (2021) Vol. 19, Iss. 4, pp. 3381-3395
Open Access | Times Cited: 181
Nanoemulsions: Synthesis, Characterization, and Application in Bio‐Based Active Food Packaging
Paula Judith Pérez Espitia, Carlos Alberto Fuenmayor, Caio G. Otoni
Comprehensive Reviews in Food Science and Food Safety (2018) Vol. 18, Iss. 1, pp. 264-285
Open Access | Times Cited: 170
Progresses in chitin, chitosan, starch, cellulose, pectin, alginate, gelatin and gum based (nano)catalysts for the Heck coupling reactions: A review
Mohammad Dohendou, Khatereh Pakzad, Zahra Nezafat, et al.
International Journal of Biological Macromolecules (2021) Vol. 192, pp. 771-819
Closed Access | Times Cited: 107
Whey protein peptides as components of nanoemulsions: A review of emulsifying and biological functionalities
Randy Adjonu, Gregory Doran, Peter J. Torley, et al.
Journal of Food Engineering (2013) Vol. 122, pp. 15-27
Closed Access | Times Cited: 169
Preparation and Application of Nanoemulsions in the Last Decade (2000–2010)
Anwar Ma’ali, Mohammad Taghi Hamed Mosavian
Journal of Dispersion Science and Technology (2012) Vol. 34, Iss. 1, pp. 92-105
Closed Access | Times Cited: 154
Impact of polysaccharide molecular characteristics on viscosity enhancement and depletion flocculation
Long Bai, Fuguo Liu, Xingfeng Xu, et al.
Journal of Food Engineering (2017) Vol. 207, pp. 35-45
Closed Access | Times Cited: 128
Antimicrobial activity of nanoemulsions containing essential oils and high methoxyl pectin during long-term storage
María Inés Guerra-Rosas, Juliana Morales‐Castro, Miguel Ángel Cubero, et al.
Food Control (2017) Vol. 77, pp. 131-138
Closed Access | Times Cited: 118
Critical steps and energetics involved in a successful development of a stable nanoemulsion
Abdul Qadir, Md. Faiyazuddin, Talib Hussain, et al.
Journal of Molecular Liquids (2015) Vol. 214, pp. 7-18
Closed Access | Times Cited: 104
Effect of high-pressure homogenization on stability of emulsions containing zein and pectin
Maneerat Juttulapa, Suchada Piriyaprasarth, Hirofumi Takeuchi, et al.
Asian Journal of Pharmaceutical Sciences (2016) Vol. 12, Iss. 1, pp. 21-27
Open Access | Times Cited: 96
Emulsification mechanism of persimmon pectin with promising emulsification capability and stability
Yangyang Jia, Jing Du, Kaikai Li, et al.
Food Hydrocolloids (2022) Vol. 131, pp. 107727-107727
Closed Access | Times Cited: 48
Development of pectin nanoparticles through mechanical homogenization for dissolution enhancement of itraconazole
Kanokporn Burapapadh, Hirofumi Takeuchi, Pornsak Sriamornsak
Asian Journal of Pharmaceutical Sciences (2015) Vol. 11, Iss. 3, pp. 365-375
Open Access | Times Cited: 78
Rheological investigation of pectin-based emulsion gels for pharmaceutical and cosmetic uses
Francesca R. Lupi, Domenico Gabriele, Lucia Seta, et al.
Rheologica Acta (2014) Vol. 54, Iss. 1, pp. 41-52
Closed Access | Times Cited: 71
Physicochemical characterisation of hawthorn pectins and their performing in stabilising oil-in-water emulsions
Juan Carlos Cuevas-Bernardino, C. Lobato‐Calleros, Angélica Román‐Guerrero, et al.
Reactive and Functional Polymers (2016) Vol. 103, pp. 63-71
Closed Access | Times Cited: 69
Fast production of high-methoxyl pectin aerogels for enhancing the bioavailability of low-soluble drugs
Gabrijela Tkalec, Željko Knez, Zoran Novak
The Journal of Supercritical Fluids (2015) Vol. 106, pp. 16-22
Closed Access | Times Cited: 67
Sodium caseinate stabilized clove oil nanoemulsion: Physicochemical properties
Minaxi Sharma, Bimlesh Mann, Rajan Sharma, et al.
Journal of Food Engineering (2017) Vol. 212, pp. 38-46
Closed Access | Times Cited: 67
Nanoemulsion: An Advanced Vehicle For Efficient Drug Delivery
Asad Ali, Valeed Ahmad Ansari, Usama Ahmad, et al.
Drug Research (2017) Vol. 67, Iss. 11, pp. 617-631
Closed Access | Times Cited: 64
Confirmation and understanding the potential emulsifying characterization of persimmon pectin: From structural to diverse rheological aspects
Yangyang Jia, Ibrahim Khalifa, Meizhu Dang, et al.
Food Hydrocolloids (2022) Vol. 131, pp. 107738-107738
Closed Access | Times Cited: 37
Fabrication, in-vitro characterization, and enhanced in-vivo evaluation of carbopol-based nanoemulsion gel of apigenin for UV-induced skin carcinoma
Manmohan S. Jangdey, Anshita Gupta, Shailendra Saraf
Drug Delivery (2017) Vol. 24, Iss. 1, pp. 1026-1036
Open Access | Times Cited: 56
Sugar beet pectin fractionated using isopropanol differs in galacturonic acid, protein, ferulic acid and surface hydrophobicity
Deepika Karnik, Jiyoung Jung, Samatha Hawking, et al.
Food Hydrocolloids (2016) Vol. 60, pp. 179-185
Closed Access | Times Cited: 51
Upper digestion fate of citrus pectin-stabilized emulsion: An interfacial behavior perspective
Rujun Wei, Shaojie Zhao, Lin Zhang, et al.
Carbohydrate Polymers (2021) Vol. 264, pp. 118040-118040
Closed Access | Times Cited: 35
Page 1 - Next Page

Scroll to top