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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:

Multiscale combined techniques for evaluating emulsion stability: A critical review
Hui Niu, Wenduo Wang, Zuman Dou, et al.
Advances in Colloid and Interface Science (2022) Vol. 311, pp. 102813-102813
Closed Access | Times Cited: 136

Showing 1-25 of 136 citing articles:

Plant protein-based emulsifiers: Mechanisms, techniques for emulsification enhancement and applications
Xinyu Zhang, Qiang Wang, Zhe Liu, et al.
Food Hydrocolloids (2023) Vol. 144, pp. 109008-109008
Closed Access | Times Cited: 71
Critical Review of Techniques for Food Emulsion Characterization
Barbara Kupikowska-Stobba, Jacek Domagała, Mirosław Kasprzak
Applied Sciences (2024) Vol. 14, Iss. 3, pp. 1069-1069
Open Access | Times Cited: 32
Characterization and emulsifying ability evaluation of whey protein-pectin conjugates formed by glycosylation
Keke Hou, Xiong Fu, Haiming Chen, et al.
Carbohydrate Polymers (2024) Vol. 329, pp. 121790-121790
Closed Access | Times Cited: 19
Enhancing the physical and oxidative stability of hempseed protein emulsion via comparative enzymolysis with different proteases: Interfacial properties of the adsorption layer
Qingling Wang, Xi Sun, Ziwei Tang, et al.
Food Research International (2025) Vol. 201, pp. 115654-115654
Closed Access | Times Cited: 2
Recent advance in chemistry modified methods of natural polysaccharides and their applications
Xianxiang Chen, Mingyue Shen, Qiang Yu, et al.
Trends in Food Science & Technology (2023) Vol. 144, pp. 104317-104317
Closed Access | Times Cited: 38
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
Interfacial behavior of coconut (Cocos nucifera L.) globulins at different pH: Relation to emulsion stability
Jingrong Ma, Chuang Pan, Haiming Chen, et al.
Food Hydrocolloids (2023) Vol. 144, pp. 108958-108958
Closed Access | Times Cited: 28
A critical review of RG-I pectin: sources, extraction methods, structure, and applications
Hui Niu, Zuman Dou, Keke Hou, et al.
Critical Reviews in Food Science and Nutrition (2023) Vol. 64, Iss. 24, pp. 8911-8931
Closed Access | Times Cited: 27
Effects of glycation method on the emulsifying performance and interfacial behavior of coconut globulins-fucoidan complexes
Qianqian Zhu, Haiming Chen, Weijun Chen, et al.
Food Chemistry (2023) Vol. 430, pp. 137033-137033
Closed Access | Times Cited: 26
Emulsification properties of sugar beet pectin: The synergistic effect of homogalacturonan and rhamnogalacturonan-Ⅰ
Hui Niu, Keke Hou, Wenduo Wang, et al.
Food Hydrocolloids (2023) Vol. 145, pp. 109074-109074
Closed Access | Times Cited: 23
Study on the structural characteristics and emulsifying properties of chickpea protein isolate-citrus pectin conjugates prepared by Maillard reaction
Yibo Liu, Xiaobing Guo, Ting Liu, et al.
International Journal of Biological Macromolecules (2024) Vol. 264, pp. 130606-130606
Closed Access | Times Cited: 15
Ultra-stable pickering emulsion stabilized by anisotropic pea protein isolate-fucoidan conjugate particles through Maillard reaction
Yue Sun, Yijie Wang, Yunpeng Xie, et al.
International Journal of Biological Macromolecules (2024) Vol. 264, pp. 130589-130589
Closed Access | Times Cited: 13
Insight into the mechanism of synergy of ultrasound and high pressure homogenization on the emulsion stability and interfacial behaviors of α-lactalbumin with mogroside V
Jinzhe Li, Qiuwan Jiang, Ruyi Zhang, et al.
Food Bioscience (2024) Vol. 59, pp. 104130-104130
Closed Access | Times Cited: 13
Comprehensive review of stabilising factors, demulsification methods, and chemical demulsifiers of oil-water emulsions
Xue Yang, Sijia Chen, Huiying Chen, et al.
Separation and Purification Technology (2024), pp. 130206-130206
Closed Access | Times Cited: 10
Processable Pickering emulsion for composite cryogel with cellulose nanofibrils and nanochitin
Rao Guo, Hao Li, Kunyang Liu, et al.
Carbohydrate Polymers (2024) Vol. 334, pp. 122034-122034
Closed Access | Times Cited: 8
Conjugation of coconut protein with ferulic acid promotes interfacial adsorption and mitigates lipid oxidation in O/W emulsion
Qianqian Zhu, Jianfei Pei, Weijun Chen, et al.
Food Hydrocolloids (2024) Vol. 156, pp. 110371-110371
Closed Access | Times Cited: 8
Pectin: A review with recent advances in the emerging revolution and multiscale evaluation approaches of its emulsifying characteristics
Yangyang Jia, Chuang Wang, Ibrahim Khalifa, et al.
Food Hydrocolloids (2024) Vol. 157, pp. 110428-110428
Closed Access | Times Cited: 8
Effects of Maillard Reaction Durations on the Physicochemical and Emulsifying Properties of Chickpea Protein Isolate
Shanshan Zhang, Y. Liu, Wenhui Wu
Foods (2025) Vol. 14, Iss. 1, pp. 117-117
Open Access | Times Cited: 1
A review of oil and water retention in emulsified meat products: The mechanisms of gelation and emulsification, the application of multi-layer hydrogels
Zongyuan Han, Shucheng Liu, Jinxuan Cao, et al.
Critical Reviews in Food Science and Nutrition (2023) Vol. 64, Iss. 23, pp. 8308-8324
Closed Access | Times Cited: 21
Fabrication and characterization of oleogels stabilized by metal-phenolic network coatings-decorated zein nanoparticles
Qiming Wang, Zhenan Rao, Yuanyuan Chen, et al.
Food Chemistry (2023) Vol. 430, pp. 137025-137025
Closed Access | Times Cited: 21
Heat stability promoted Pickering emulsions stabilized by glidian/sodium caseinate nanoparticles and konjac glucomannan
Wei Xu, Yuli Ning, Shuping Wu, et al.
LWT (2023) Vol. 182, pp. 114847-114847
Open Access | Times Cited: 19
Bilayer electrostatic deposition: An effective strategy to enhance physical stability of double emulsion
Yijie Hua, Zihao Wei, Changhu Xue
Food Hydrocolloids (2023) Vol. 145, pp. 109083-109083
Closed Access | Times Cited: 17
Meta-Analysis and Analytical Methods in Cosmetics Formulation: A Review
Felipe Rico, Angela P. Mazabel, Greciel Egurrola, et al.
Cosmetics (2023) Vol. 11, Iss. 1, pp. 1-1
Open Access | Times Cited: 17
Investigating roles of oil pre-oxidation on emulsion stability: Dispersed-phase and interfacial-film both matter
Weiyi Zhang, Xue Zhao, Chang Wang, et al.
Food Hydrocolloids (2024) Vol. 151, pp. 109873-109873
Closed Access | Times Cited: 7
Interfacial dynamic adsorption behaviour of the bovine alpha- Lactalbumin at the oil-water interface: evaluating the role of glycyrrhizin
Ruijie Shi, Zengli Gao, Meng Li, et al.
Food Hydrocolloids (2024) Vol. 154, pp. 110143-110143
Closed Access | Times Cited: 7
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