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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:

The colloid and interface strategies to inhibit lipid digestion for designing low-calorie food
Shanan Chen, Cristian Dima, Mohammad Saeed Kharazmi, et al.
Advances in Colloid and Interface Science (2023) Vol. 321, pp. 103011-103011
Closed Access | Times Cited: 17

Showing 17 citing articles:

Carrageenan-induced conjugated oat protein isolate microgel particles as structure modulators in fat analogues and their digestion behaviors
Liyang Du, Zong Meng
Journal of Colloid and Interface Science (2024) Vol. 674, pp. 663-676
Closed Access | Times Cited: 7
Does particle size matter for soy protein nanoparticles in the fabrication and lipolysis of pickering-like emulsions?
Penghui Shen, Jinjin Wu, Mouming Zhao, et al.
Food Hydrocolloids (2024) Vol. 153, pp. 110005-110005
Closed Access | Times Cited: 5
Biomacromolecular carriers based hydrophobic natural products for potential cancer therapy
Weichun Pan, Feina Gu, Xinyu Yan, et al.
International Journal of Biological Macromolecules (2024) Vol. 269, pp. 132274-132274
Closed Access | Times Cited: 5
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
Innovative applications of medium‐ and long‐chain triacylglycerol in nutritional support: Current perspectives and future directions
Yandan Wang, Wei Wei, Yongjin Wang, et al.
Comprehensive Reviews in Food Science and Food Safety (2025) Vol. 24, Iss. 2
Closed Access
Starch nanoparticles regulate the steric conformation of soy protein isolate to stabilize high internal phase Pickering emulsions for curcumin encapsulation
Chengyi Sun, Kai Du, Zhijie Zhu, et al.
International Journal of Biological Macromolecules (2025) Vol. 302, pp. 140560-140560
Closed Access
Ultrasound‐enzyme‐assisted extraction of flavonoids, polysaccharides, and triterpenes from Gualou and Xiebai: optimization, bioactivity, in vitro digestive stability, and impact on lipid digestion
Kai Tong, Jianchang Fu, Liangli Dai, et al.
Journal of Food Science (2025) Vol. 90, Iss. 2
Closed Access
Stable emulsion produced by thermal modified coconut (Cocos nucifera L.) globulins-xanthan gum for protection of curcumin
Jingrong Ma, Rongrong He, Yongchuan Chai, et al.
International Journal of Biological Macromolecules (2025) Vol. 302, pp. 140653-140653
Closed Access
Enzymatic Hydrolysates of κ-Carrageenan by κ-Carrageenase-Based Magnetic Cross-Linked Nanoflowers Confers Pancreatic Lipase Inhibition Activity
Chun‐Hua Zhu, Tao Hong, Mingjing Mou, et al.
Journal of Agricultural and Food Chemistry (2025)
Closed Access
Traceability, authentication, and quality control of food-grade lavender essential oil: A comprehensive review
Marwan M. A. Rashed, Fangkai Han, Abduljalil D.S. Ghaleb, et al.
Advances in Colloid and Interface Science (2025) Vol. 340, pp. 103466-103466
Closed Access
Constructing stable emulsion gel from gelatin and sodium alginate as pork fat substitute: emphasis on lipid digestion in vitro
Seonmin Lee, Kyung Jo, Soeun Kim, et al.
Food Hydrocolloids (2024) Vol. 160, pp. 110739-110739
Closed Access | Times Cited: 2
Alteration in Rheological and Digestive Properties of O/W Emulsions using Controlled Aggregation of Konjac Glucomannan and Xanthan Gum in Aqueous Phases
Ronggang Pan, Shahid Iqbal, Ni Wang, et al.
Food Hydrocolloids (2024), pp. 110795-110795
Closed Access | Times Cited: 2
β-Glucan-based superabsorbent hydrogel acts as a gastrointestinal exoskeleton enhancing satiety and interfering fat hydrolysis
Yiming Jiang, Shiqi Zhang, Linfan Pan, et al.
International Journal of Biological Macromolecules (2024) Vol. 275, pp. 133333-133333
Closed Access | Times Cited: 1
Engineering surfactant-free pickering double emulsions gels with different structures as low-calorie fat analogues: Tunable oral perception, inhibiting lipid digestion, and potent co-delivery for lycopene and epigallocatechin gallate
Liyang Du, Zong Meng
Food Chemistry (2024) Vol. 463, pp. 141378-141378
Closed Access | Times Cited: 1
Studies on the complex interactions of different egg yolk proteins and their roles on rheological properties and stability of high internal phase Pickering emulsions
Jiahao Bie, Jinxuan Cao, Zhiguo Peng, et al.
Food Hydrocolloids (2024), pp. 110755-110755
Closed Access | Times Cited: 1
Consequence of high-pressure homogenization on the whipping characteristics of soybean oil body cream
Jinzhe Li, Heyang Xu, Guangjie Wang, et al.
Food Chemistry (2024) Vol. 468, pp. 142450-142450
Closed Access | Times Cited: 1
In Vitro Gastrointestinal Digestion of Corn-Oil-in-Water Pickering Emulsions: Influence of Lignin-Containing Cellulose Nanofibrils Loading
Lang‐Hong Wang, Lin Liu, Jun Li, et al.
Polymers (2024) Vol. 16, Iss. 18, pp. 2648-2648
Open Access
Design of bigel-based co-delivery systems for lipophilic/hydrophilic nutraceuticals: Focus on rheological properties and in vitro digestive performance
Erpeng Chao, Jie-Ying Li, Liuping Fan
Food Hydrocolloids (2024), pp. 111017-111017
Closed Access
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