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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:

Behavior of protein-polysaccharide conjugate-stabilized food emulsions under various destabilization conditions
Majid Nooshkam, Mehdi Varidi, Zahra Zareie, et al.
Food Chemistry X (2023) Vol. 18, pp. 100725-100725
Open Access | Times Cited: 42

Showing 1-25 of 42 citing articles:

Stability enhancement of pickering emulsions based on κ-carrageenan microgel: Synergistic effect of l-lysine and potassium ions at low ionic strength
Xuemin Wang, Chaofan Guo, Jing Liu, et al.
Food Hydrocolloids (2024) Vol. 154, pp. 110117-110117
Closed Access | Times Cited: 10
Agar-gelatin Maillard conjugates used for Pickering emulsion stabilization
Lipeng Du, Yi Ru, Huifen Weng, et al.
Carbohydrate Polymers (2024) Vol. 340, pp. 122293-122293
Closed Access | Times Cited: 10
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 | Times Cited: 1
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
Bacterial cellulose-based Pickering emulsions reinforced with silver and silica nanoparticles for advanced antibacterial and hydrophobic food packaging solutions
Qimin Chen, Fan Yang, Yi Hou, et al.
Carbohydrate Polymers (2025) Vol. 355, pp. 123357-123357
Closed Access | Times Cited: 1
Research progress on plant-based protein Pickering particles: Stabilization mechanisms, preparation methods, and application prospects in the food industry
Yachao Tian, Fuwei Sun, Ting‐Fang Wang, et al.
Food Chemistry X (2023) Vol. 21, pp. 101066-101066
Open Access | Times Cited: 17
Sonication as a potential tool in the formation of protein-based stable emulsion – Concise review
Harsh B. Jadhav, Pintu Choudhary, Parag R. Gogate, et al.
Ultrasonics Sonochemistry (2024) Vol. 107, pp. 106900-106900
Open Access | Times Cited: 7
An “intelligent-sensing and targeted release” antimicrobial pickering emulsion for banana preservation
Ruimin Ran, Xiaoxia Zhang, Xin Guo, et al.
Food Hydrocolloids (2024) Vol. 156, pp. 110325-110325
Closed Access | Times Cited: 7
High internal phase emulsions stabilized by whey protein covalently modified with carboxymethyl cellulose: Enhanced environmental stability, storage stability and bioaccessibility
Zhehui Jiang, Hao Luo, Yunpeng Huangfu, et al.
Food Chemistry (2023) Vol. 436, pp. 137634-137634
Closed Access | Times Cited: 15
Chitooligosaccharide facilitated the Co-stabilization of ferritin-based dual-compartmental Pickering emulsions: The effect and contribution of chitooligosaccharide molecular weight
Junlu Gao, Xiaoyi Tan, Hongxia Wang, et al.
Food Hydrocolloids (2024) Vol. 152, pp. 109895-109895
Closed Access | Times Cited: 5
Effects of whey protein isolate-dextran glycosylation conjugate and different oils on the dispersion and in vitro digestibility of β-carotene emulsions
Liyuan Zheng, Xing Chen, Naixin Kang, et al.
International Journal of Biological Macromolecules (2025), pp. 141200-141200
Closed Access
Fabrication and characterization of oleogels stabilized by pea protein-curdlan microgels
Yue Yu, Yuting He, Yifan Wang, et al.
International Journal of Biological Macromolecules (2025), pp. 142200-142200
Closed Access
Novel food materials: Fundamentals and applications in sustainable food systems for food processing and safety
Arun Kumar Gupta, Pratiksha Pratiksha, Tanuva Das, et al.
Food Bioscience (2023) Vol. 55, pp. 103013-103013
Closed Access | Times Cited: 12
Comparison of sea buckthorn fruit oil nanoemulsions stabilized by protein-polysaccharide conjugates prepared using β-glucan from various sources
Ziyi Shen, Juan Dai, Xinyue Yang, et al.
Food Chemistry (2024) Vol. 457, pp. 140098-140098
Closed Access | Times Cited: 4
Buckwheat protein as macromolecular emulsifier to stabilize Antarctic krill oil-loaded emulsion: study on physicochemical properties, microstructure, and functional properties
Jiawei Tang, Shixin Song, Jingwei Zhang, et al.
Journal of Cereal Science (2024), pp. 104027-104027
Closed Access | Times Cited: 4
Interfacial structure modification and enhanced emulsification stability of microalgae protein through interaction with anionic polysaccharides
Xiao Jing Guo, B Liu, Yulin Zhang, et al.
International Journal of Biological Macromolecules (2024) Vol. 283, pp. 137404-137404
Closed Access | Times Cited: 4
Influence of different carrageenan contents on the rheological properties and 3D printing suitability of whey isolate protein-based emulsion gels
Xinyu Shi, Jiaqi Liu, Qian Liu, et al.
Food Hydrocolloids (2024), pp. 110839-110839
Closed Access | Times Cited: 4
Effect of bioactive Rosa roxburghii Tratt fruit polysaccharide on the structure and emulsifying property of lactoferrin protein
Pingping Wang, Du Yu-Tong, Xianghua Chai, et al.
International Journal of Biological Macromolecules (2025) Vol. 298, pp. 140016-140016
Closed Access
Enhancing curcumin stability and bioavailability through chickpea protein isolate–citrus pectin conjugate emulsions: Targeted delivery and gut microecology modulation
Yibo Liu, Xuemei Fan, Xiyu Yu, et al.
International Journal of Biological Macromolecules (2025) Vol. 300, pp. 140295-140295
Closed Access
Effects of Conjugation with Basil Seed Gum on Physicochemical, Functional, Foaming, and Emulsifying Properties of Albumin, Whey Protein Isolate and Soy Protein Isolate
Hadi Hashemi Gahruie, Mohammad Hadi Eskandari, Mohammadreza Khalesi, et al.
Foods (2025) Vol. 14, Iss. 3, pp. 390-390
Open Access
Recent advances of protein modification strategies to enhance the freezing stability of food emulsions: Principles, applications, and prospects
Zhiwen Shen, Yuxin Ding, Yanshun Xu
Comprehensive Reviews in Food Science and Food Safety (2025) Vol. 24, Iss. 2
Closed Access
Preparation and characterization of dialdehyde starch-soybean protein isolate stabilized carvacrol emulsion composite films
Jianshuo Miao, Tianjing Zhang, Meiyi Zou, et al.
Reactive and Functional Polymers (2023) Vol. 192, pp. 105710-105710
Closed Access | Times Cited: 9
Antioxidant and antibrowning properties of Maillard reaction products in food and biological systems
Majid Nooshkam, Mehdi Varidi
Vitamins and hormones (2024), pp. 367-399
Closed Access | Times Cited: 3
A Comprehensive Study on the Effects of Electrocoagulation integrated in a Membrane Bioreactor Treating Sunflower Oil Refinery Wastewater on Treatment Performance, Biological Properties, and Fouling Behavior
Elham Abdollahzadeh Sharghi, Marjan Miri, Leila Davarpanah, et al.
Research Square (Research Square) (2024)
Open Access | Times Cited: 3
The Potency of Maillard Conjugates Containing Whey Protein as Natural Emulsifier
Iceu Agustinisari, Kamarza Mulia, Niken Harimurti, et al.
International Journal of Food Science (2024) Vol. 2024, pp. 1-21
Open Access | Times Cited: 3
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