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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:

Correlation between interfacial layer properties and physical stability of food emulsions: current trends, challenges, strategies, and further perspectives
Zhixiang Cai, Yue Wei, Aimin Shi, et al.
Advances in Colloid and Interface Science (2023) Vol. 313, pp. 102863-102863
Closed Access | Times Cited: 101

Showing 1-25 of 101 citing articles:

Pea protein [Pisum sativum] as stabilizer for oil/water emulsions
Eleonora Olsmats, Adrian R. Rennie
Advances in Colloid and Interface Science (2024) Vol. 326, pp. 103123-103123
Open Access | Times Cited: 17
Ultrasonic combined pH shifting strategy for improving the stability of emulsion stabilized by yeast proteins: Focused on solubility, protein structure, interface properties
Xueting Zheng, Tianfu Cheng, Sibo Liu, et al.
International Journal of Biological Macromolecules (2025), pp. 139396-139396
Closed Access | Times Cited: 3
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
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
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
Insight into oil-water interfacial adsorption of protein particles towards regulating Pickering emulsions: A review
Meng Li, Haiying Yu, Munkh‐Amgalan Gantumur, et al.
International Journal of Biological Macromolecules (2024) Vol. 272, pp. 132937-132937
Closed Access | Times Cited: 12
Gelatin-nanocellulose stabilized emulsion-filled hydrogel beads loaded with curcumin: Preparation, encapsulation and release behavior
Siyi Liu, Yuxi Wang, Yue Huang, et al.
International Journal of Biological Macromolecules (2024) Vol. 275, pp. 133551-133551
Closed Access | Times Cited: 12
Bovine α-lactalbumin: Source, extraction, techno-functional properties, and applications as a (nano-) delivery system for nutraceuticals
Rizwan Ahmed Bhutto, Noor ul ain Hira Bhutto, Yuting Fan, et al.
Trends in Food Science & Technology (2024) Vol. 146, pp. 104381-104381
Closed Access | Times Cited: 11
Molecular modification of low-dissolution soy protein isolates by anionic xanthan gum, neutral guar gum, or neutral konjac glucomannan to improve the protein dissolution and stabilize fish oil emulsion
Yaxue Hu, Qiqi Bian, Zi Ye, et al.
International Journal of Biological Macromolecules (2024) Vol. 267, pp. 131521-131521
Closed Access | Times Cited: 11
Bacterial cellulose nanocrystals or nanofibrils as Pickering stabilizers in low-oil emulsions: A comparative study
Náyra O.F. Pinto, Ana I. Bourbon, Daniela Martins, et al.
Food Hydrocolloids (2024) Vol. 157, pp. 110427-110427
Open Access | Times Cited: 11
The non-covalent and covalent interactions of whey proteins and saccharides: influencing factor and utilization in food
Yafei Zhang, Xiaoya Lin, Yiran Wang, et al.
Critical Reviews in Food Science and Nutrition (2024), pp. 1-15
Closed Access | Times Cited: 10
Sustainable electrical-based technologies for extraction and modification of pectin from agri-food waste
Natthaphon Chaosuan, Yuthana Phimolsiripol, Mohsen Gavahian
Innovative Food Science & Emerging Technologies (2024) Vol. 96, pp. 103779-103779
Closed Access | Times Cited: 10
Influences of carboxymethyl chitosan upon stabilization and gelation of O/W Pickering emulsions in the presence of inorganic salts
Qiulan Tong, Yi Zeng, Lei Ma, et al.
Carbohydrate Polymers (2024) Vol. 331, pp. 121902-121902
Closed Access | Times Cited: 8
Influence of carboxymethyl cellulose on the stability, rheology, and curcumin bioaccessibility of high internal phase Pickering emulsions
Wenjuan Wang, Suping Ji, Qiang Xia
Carbohydrate Polymers (2024) Vol. 334, pp. 122041-122041
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
Enhance quinoa protein foaming properties through amyloid-like fibrillation and 2S albumin blending
Longwei Chen, Chi Zhang, Xi Yu, et al.
Food Hydrocolloids (2025), pp. 111154-111154
Closed Access | Times Cited: 1
Utilizing carboxymethyl cellulose to assist soy protein isolate in the formation of emulsion to deliver β-carotene: Exploring the correlation between interfacial behavior and emulsion stability
Xumei Feng, Xiangyun Tan, Lijia Li, et al.
International Journal of Biological Macromolecules (2025), pp. 140650-140650
Closed Access | Times Cited: 1
Measurement Techniques for Interfacial Rheology of Surfactant, Asphaltene, and Protein-Stabilized Interfaces in Emulsions and Foams
Ronald Márquez, Jean‐Louis Salager
Colloids and Interfaces (2025) Vol. 9, Iss. 1, pp. 14-14
Open Access | Times Cited: 1
Polysaccharide-dependent depletion strategy to fabricate pickering emulsion gels
Qiulan Tong, Yi Zeng, Lei Ma, et al.
Food Hydrocolloids (2023) Vol. 145, pp. 109175-109175
Closed Access | Times Cited: 21
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
Tailoring microstructures of oleogel-based HIPEs to modulate oral processing properties: Rheology, tribology and mastication effects
Yanhui Zhang, Ruoning Zhang, Jian Ying, et al.
Food Hydrocolloids (2024) Vol. 153, pp. 109968-109968
Closed Access | Times Cited: 7
Physicochemical properties and oil-water interfacial behavior of subcritical water-treated coconut (Cocos nucifera L.) globulins
Jingrong Ma, Chuang Pan, Rongrong He, et al.
Food Hydrocolloids (2024) Vol. 152, pp. 109897-109897
Closed Access | Times Cited: 6
Enhancing the stability of mung bean-based milk: Insights from protein characteristics and raw material selection
Ying Dai, Chunhong Li, Jinqi Liu, et al.
International Journal of Biological Macromolecules (2024) Vol. 265, pp. 131030-131030
Closed Access | Times Cited: 6
Enhancing stability of Pickering emulsions: Insights into the interfacial dynamics of Zein-MCT composite nanoparticles
Qize Zhou, Wenbo Wang, Zhuo Jiang, et al.
Food Hydrocolloids (2023) Vol. 148, pp. 109504-109504
Closed Access | Times Cited: 14
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