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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:

Nano-enabled personalized nutrition: Developing multicomponent-bioactive colloidal delivery systems
David Julian McClements
Advances in Colloid and Interface Science (2020) Vol. 282, pp. 102211-102211
Open Access | Times Cited: 57

Showing 1-25 of 57 citing articles:

The science of plant‐based foods: Constructing next‐generation meat, fish, milk, and egg analogs
David Julian McClements, Lutz Großmann
Comprehensive Reviews in Food Science and Food Safety (2021) Vol. 20, Iss. 4, pp. 4049-4100
Closed Access | Times Cited: 377
Designing delivery systems for functional ingredients by protein/polysaccharide interactions
Hao Li, Teng Wang, Yulin Hu, et al.
Trends in Food Science & Technology (2021) Vol. 119, pp. 272-287
Closed Access | Times Cited: 101
Designing healthier plant-based foods: Fortification, digestion, and bioavailability
Isobelle Farrell McClements, David Julian McClements
Food Research International (2023) Vol. 169, pp. 112853-112853
Open Access | Times Cited: 40
Free radical grafting of whey protein isolate with tea polyphenol: Synthesis and changes in structural and functional properties
Jiachun Zheng, Nan Xiao, Yan Li, et al.
LWT (2021) Vol. 153, pp. 112438-112438
Open Access | Times Cited: 65
Fabrication of zein–carboxymethyl cellulose nanoparticles for co-delivery of quercetin and resveratrol
Zhongyu Yang, David Julian McClements, Xinwen Peng, et al.
Journal of Food Engineering (2022) Vol. 341, pp. 111322-111322
Closed Access | Times Cited: 63
Polysaccharide-based nano-delivery systems for encapsulation, delivery, and pH-responsive release of bioactive ingredients
Yaxu Meng, Chao Qiu, Xiaojing Li, et al.
Critical Reviews in Food Science and Nutrition (2022) Vol. 64, Iss. 1, pp. 187-201
Closed Access | Times Cited: 48
Ultraprocessed plant‐based foods: Designing the next generation of healthy and sustainable alternatives to animal‐based foods
David Julian McClements
Comprehensive Reviews in Food Science and Food Safety (2023) Vol. 22, Iss. 5, pp. 3531-3559
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: 30
The potential of curcumin-based co-delivery systems for applications in the food industry: Food preservation, freshness monitoring, and functional food
Yueyue Liu, Mengjie Ma, Yongkai Yuan
Food Research International (2023) Vol. 171, pp. 113070-113070
Closed Access | Times Cited: 28
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: 25
Bioactive compound encapsulation: Characteristics, applications in food systems, and implications for human health
Alieh Rezagholizade-shirvan, Mahya Soltani, Samira Shokri, et al.
Food Chemistry X (2024) Vol. 24, pp. 101953-101953
Open Access | Times Cited: 7
Synergistic potential of nutraceuticals: mechanisms and prospects for futuristic medicine
M. Maria Leena, Mistreţ Silvia, K. Vinitha, et al.
Food & Function (2020) Vol. 11, Iss. 11, pp. 9317-9337
Closed Access | Times Cited: 55
Functional Foods: Components, health benefits, challenges, and major projects
Rinaldo John, Ankit Singla
(2021), pp. 61-72
Open Access | Times Cited: 47
Encapsulation of Bioactive Phytochemicals in Plant-Based Matrices and Application as Additives in Meat and Meat Products
Rubén Domínguez, Mirian Pateiro, Paulo E. S. Munekata, et al.
Molecules (2021) Vol. 26, Iss. 13, pp. 3984-3984
Open Access | Times Cited: 46
The role of precision nutrition in the modulation of microbial composition and function in people with inflammatory bowel disease
Alexa N. Sasson, R Ingram, Zhengxiao Zhang, et al.
˜The œLancet. Gastroenterology & hepatology (2021) Vol. 6, Iss. 9, pp. 754-769
Closed Access | Times Cited: 45
Nano-enabled plant-based colloidal delivery systems for bioactive agents in foods: Design, formulation, and application
Mahmood Alizadeh Sani, Milad Tavassoli, Maryam Azizi‐Lalabadi, et al.
Advances in Colloid and Interface Science (2022) Vol. 305, pp. 102709-102709
Closed Access | Times Cited: 34
Food Hydrocolloids: Structure, Properties, and Applications
Yanlei Gao, Ru Liu, Hongshan Liang
Foods (2024) Vol. 13, Iss. 7, pp. 1077-1077
Open Access | Times Cited: 7
Fortification of Plant-Based Milk with Calcium May Reduce Vitamin D Bioaccessibility: An In Vitro Digestion Study
Hualu Zhou, Bingjing Zheng, Zhiyun Zhang, et al.
Journal of Agricultural and Food Chemistry (2021) Vol. 69, Iss. 14, pp. 4223-4233
Closed Access | Times Cited: 36
Melatonin-based therapeutics for atherosclerotic lesions and beyond: Focusing on macrophage mitophagy
Amir Ajoolabady, Yaguang Bi, David Julian McClements, et al.
Pharmacological Research (2022) Vol. 176, pp. 106072-106072
Open Access | Times Cited: 26
Co-encapsulation of resveratrol in fish oil microcapsules optimally stabilized by enzyme-crosslinked whey protein with gum Arabic
Hao Cheng, Xuan Chang, Hui Luo, et al.
Colloids and Surfaces B Biointerfaces (2023) Vol. 223, pp. 113172-113172
Closed Access | Times Cited: 15
Designing foods for an increasingly elderly population: a challenge of the XXI century
José Miguel Aguilera, Leyla Covacevich
Current Opinion in Food Science (2023) Vol. 51, pp. 101037-101037
Closed Access | Times Cited: 14
The emerging significance of nanomedicine-based approaches to fighting COVID-19 variants of concern: A perspective on the nanotechnology’s role in COVID-19 diagnosis and treatment
Chandra Kant Singh, Kushneet Kaur Sodhi
Frontiers in Nanotechnology (2023) Vol. 4
Open Access | Times Cited: 12
From Food Supplements to Functional Foods: Emerging Perspectives on Post-Exercise Recovery Nutrition
Lifeng Wang, Qing Meng, Chun-Hsien Su
Nutrients (2024) Vol. 16, Iss. 23, pp. 4081-4081
Open Access | Times Cited: 4
Classification and design strategies of polysaccharide-based nano-nutrient delivery systems for enhanced bioactivity and targeted delivery: A review
Zhili Wang, Shiyao Fu, Yong Guo, et al.
International Journal of Biological Macromolecules (2023) Vol. 256, pp. 128440-128440
Closed Access | Times Cited: 11
New Insight and Future Perspectives on Nutraceuticals for Improving Sports Performance of Combat Players: Focus on Natural Supplements, Importance and Advantages over Synthetic Ones
Adrian Tirla, Fahadul Islam, Md. Rezaul Islam, et al.
Applied Sciences (2022) Vol. 12, Iss. 17, pp. 8611-8611
Open Access | Times Cited: 16
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