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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:

Preparation of Pickering emulsion based on soy protein isolate-gallic acid with outstanding antioxidation and antimicrobial
Fengping Yi, Kaiwen Wu, Genfa Yu, et al.
Colloids and Surfaces B Biointerfaces (2021) Vol. 206, pp. 111954-111954
Closed Access | Times Cited: 38

Showing 1-25 of 38 citing articles:

Dietary gallic acid as an antioxidant: A review of its food industry applications, health benefits, bioavailability, nano-delivery systems, and drug interactions
Zedong Xiang, Huida Guan, Xiang Zhao, et al.
Food Research International (2024) Vol. 180, pp. 114068-114068
Closed Access | Times Cited: 30
Emerging technologies to improve plant protein functionality with protein-polyphenol interactions
Woojeong Kim, Yong Wang, Cordelia Selomulya
Trends in Food Science & Technology (2024) Vol. 147, pp. 104469-104469
Open Access | Times Cited: 28
Antimicrobial Activity Enhancers: Towards Smart Delivery of Antimicrobial Agents
Mariusz Skwarczyński, Sahra Bashiri, Ye Yuan, et al.
Antibiotics (2022) Vol. 11, Iss. 3, pp. 412-412
Open Access | Times Cited: 56
Preparation of Pickering emulsions based on soy protein isolate-tannic acid for protecting aroma compounds and their application in beverages
Kaiwen Wu, Zeyu Shi, Chuanxiang Liu, et al.
Food Chemistry (2022) Vol. 390, pp. 133182-133182
Closed Access | Times Cited: 35
Insight into oil-water interfacial behaviors of whey protein isolate and sterol towards stabilizing high internal phase Pickering emulsion gels
Meng Li, Hongyu Li, Qiuwan Jiang, et al.
Food Hydrocolloids (2023) Vol. 144, pp. 108968-108968
Closed Access | Times Cited: 33
Characterization, release profile, and antibacterial properties of oregano essential oil nanoemulsions stabilized by soy protein isolate/tea saponin nanoparticles
Siqi Zhao, Yuexin Li, Qian Liu, et al.
Food Hydrocolloids (2024) Vol. 151, pp. 109856-109856
Closed Access | Times Cited: 9
Soy protein-polyphenols conjugates interaction mechanism, characterization, techno-functional and biological properties: An updated review
Muhammad Faisal Manzoor, Xin‐An Zeng, Muhammad Waseem, et al.
Food Chemistry (2024) Vol. 460, pp. 140571-140571
Closed Access | Times Cited: 9
Soybean isolate protein complexes with different concentrations of inulin by ultrasound treatment: Structural and functional properties
Mengmeng Wang, Sai Yang, Na Sun, et al.
Ultrasonics Sonochemistry (2024) Vol. 105, pp. 106864-106864
Open Access | Times Cited: 6
Modulating commercial pea protein gel properties through the addition of phenolic compounds
Iris Faber, Laurice Pouvreau, Atze Jan van der Goot, et al.
Food Hydrocolloids (2024) Vol. 154, pp. 110123-110123
Open Access | Times Cited: 6
Enhancement of soy protein functionality by conjugation or complexation with polysaccharides or polyphenols: A review
Chao Qiu, Yaxu Meng, Zhiheng Zhang, et al.
Comprehensive Reviews in Food Science and Food Safety (2025) Vol. 24, Iss. 1
Closed Access
The emulsifying capacity and mechanism of Thesium chinense Turcz. Polysaccharides based on synergistic effect of insoluble and soluble fractions
Lijun Shao, Borong Ling, Huicong Jiang, et al.
International Journal of Biological Macromolecules (2025), pp. 140545-140545
Closed Access
Pickering emulsion stabilized by zein/Adzuki bean seed coat polyphenol nanoparticles to enhance the stability and bioaccessibility of astaxanthin
Sitong Ge, Rui Jia, Qi Li, et al.
Journal of Functional Foods (2021) Vol. 88, pp. 104867-104867
Open Access | Times Cited: 47
Preparation, Characteristics, and Advantages of Plant Protein-Based Bioactive Molecule Delivery Systems
Tongwei Guan, Zhiheng Zhang, Xiaojing Li, et al.
Foods (2022) Vol. 11, Iss. 11, pp. 1562-1562
Open Access | Times Cited: 26
The effect of endogenous phenol and gallic acid on structure and functionalities of mung bean protein in aerated emulsion system
Lai Wei, Keying Song, Dianqi Shao, et al.
Food Hydrocolloids (2023) Vol. 143, pp. 108942-108942
Open Access | Times Cited: 18
Soy protein interactions with polyphenols: Structural and functional changes in natural and cationized forms
Shizhang Yan, Qi Wang, Jiaye Yu, et al.
Food Chemistry X (2023) Vol. 19, pp. 100866-100866
Open Access | Times Cited: 14
Soy protein isolate-xanthan gum complexes to stabilize Pickering emulsions for quercetin delivery
Lele Li, Wenjuan Wang, Suping Ji, et al.
Food Chemistry (2024) Vol. 461, pp. 140794-140794
Closed Access | Times Cited: 5
A promising food-grade protector for Retinyl acetate emulsions with fibrillated egg white
Xiaomeng Li, Mengyao Wu, Minquan Xia, et al.
Food Chemistry (2024) Vol. 449, pp. 139158-139158
Closed Access | Times Cited: 3
Recent Insights on the Conformational Changes, Functionality, and Physiological Properties of Plant-Based Protein–Polyphenol Conjugates
Mehnaza Manzoor, Zaria Fozonne Ngabou Tchameni, Zuhaib F. Bhat, et al.
Food and Bioprocess Technology (2023) Vol. 17, Iss. 8, pp. 2131-2154
Closed Access | Times Cited: 9
Development of wet media milled purple sweet potato particle-stabilized pickering emulsions: The synergistic role of bioactives, starch and cellulose
Qiqi Huang, Qingrong Huang, Yong Wang, et al.
LWT (2021) Vol. 155, pp. 112964-112964
Open Access | Times Cited: 23
Oleofoams and Whipped Emulsions: Formation, Characterization, and Future Role in the Food Industry
Matteo Grossi, Muxin Zhao, Jiajia Rao, et al.
Trends in Food Science & Technology (2024), pp. 104752-104752
Closed Access | Times Cited: 2
A “smart-sensing” bactericidal protein-based Pickering emulsion
Lishan Yao, Rui Wang, Shurui Peng, et al.
Journal of Food Engineering (2023) Vol. 350, pp. 111491-111491
Closed Access | Times Cited: 7
In vitro Digestion and Swelling Kinetics of Thymoquinone-Loaded Pickering Emulsions Incorporated in Alginate-Chitosan Hydrogel Beads
See Kiat Wong, Dora Lawrencia, Janarthanan Supramaniam, et al.
Frontiers in Nutrition (2021) Vol. 8
Open Access | Times Cited: 18
A review of protein-phenolic acid interaction: reaction mechanisms and applications
Behzad Masoumi, Mahnaz Tabibiazar, Zahra Golchinfar, et al.
Critical Reviews in Food Science and Nutrition (2022) Vol. 64, Iss. 11, pp. 3539-3555
Closed Access | Times Cited: 12
The Antibacterial Activity and Pickering Emulsion Stabilizing Effect of a Novel Peptide, SA6, Isolated from Salt-Fermented Penaeus vannamei
Yang Shen, Jingyi Dai, Jude Juventus Aweya, et al.
Food and Bioprocess Technology (2023) Vol. 16, Iss. 6, pp. 1312-1323
Closed Access | Times Cited: 6
Exploring the influence of ultrasound on the antibacterial emulsification stability of lysozyme-oregano essential oil
Mengzhen Zhong, Lulu Ma, Xin Liu, et al.
Ultrasonics Sonochemistry (2023) Vol. 94, pp. 106348-106348
Open Access | Times Cited: 6
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