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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:

Lipid oxidation in food emulsions: a review dedicated to the role of the interfacial area
Asif Aslam, Karin Schroën
Current Opinion in Food Science (2023) Vol. 51, pp. 101009-101009
Open Access | Times Cited: 12

Showing 12 citing articles:

From by-product to natural antioxidant: Incorporation of peanut skin extract in mayonnaise and its effect on physico-chemical and sensory properties
Romina Bodoira, Andrea Carolina Rodríguez-Ruiz, Marcela Martı́nez, et al.
Food Bioscience (2024) Vol. 61, pp. 104680-104680
Closed Access | Times Cited: 4
Formation mechanism of off-flavor and the inhibition regulatory strategies in the algal oil-loaded emulsions-a review
Xinshuo Wang, Chunli Fan, Xingwei Wang, et al.
Critical Reviews in Food Science and Nutrition (2024), pp. 1-18
Closed Access | Times Cited: 1
Effects of Papain Hydrolysate of Pseudosciaena crocea Roe on the Physical and Oxidative Stability of Water-in-oil Emulsions
Hong Gang Jin, Ли Бин, Hongkai Xie, et al.
LWT (2024), pp. 116734-116734
Open Access | Times Cited: 1
Antioxidants location affects the oxidative stability of spray-dried microcapsules loaded with fish oil
Nor E. Rahmani-Manglano, Pedro J. García‐Moreno, Raúl Pérez‐Gálvez, et al.
Food Bioscience (2023) Vol. 56, pp. 103074-103074
Open Access | Times Cited: 3
Development of Bioactive Quinoa Protein Hydrolysate-Based Emulsion Gels: Evaluation of Their Antioxidant and Rheological Properties
Nadia Lingiardi, Micaela Galante, Darío Spelzini
(2024)
Open Access
Development of bioactive quinoa protein hydrolysate-based emulsion gels: Evaluation of their antioxidant and rheological properties
Nadia Lingiardi, Micaela Galante, Darío Spelzini
Research Square (Research Square) (2024)
Open Access
Egg Yolk, a Multifunctional Emulsifier: New Insights on Factors Influencing and Mechanistic Pathways in Egg Yolk Emulsification
Rajat Suhag
Applied Sciences (2024) Vol. 14, Iss. 21, pp. 9692-9692
Open Access
Development of Bioactive Quinoa Protein Hydrolysate-based Emulsion Gels: Evaluation of Their Antioxidant and Rheological Properties
Nadia Lingiardi, Micaela Galante, Darío Spelzini
Food Biophysics (2024) Vol. 20, Iss. 1
Closed Access
Association between Complex Flavor Development and Changes in Meat Structure during Cooking: Histological Imaging Analysis
Ya Zhou, Chen Zhu, Xiu‐Feng He
ACS Food Science & Technology (2024) Vol. 4, Iss. 12, pp. 2937-2945
Closed Access
Ultrasound-Assisted Novel Double Emulsion Containing Grape Pomace Polyphenols as a Delivery System to Encapsulate Vitamin E and Omega-3 for Food and Dietary Supplement Applications
Yu‐Qing Zhang
(2023)
Open Access
Spatiotemporal mapping of lipid and protein oxidation in food emulsions
Suyeon Yang
(2023)
Open Access
Editorial overview: Food emulsions
Ashkan Madadlou
Current Opinion in Food Science (2023) Vol. 54, pp. 101103-101103
Closed Access
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