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:
Controlling the potential gastrointestinal fate of β-carotene emulsions using interfacial engineering: Impact of coating lipid droplets with polyphenol-protein-carbohydrate conjugate
Fuguo Liu, Cuicui Ma, Ruojie Zhang, et al.
Food Chemistry (2016) Vol. 221, pp. 395-403
Closed Access | Times Cited: 99
Fuguo Liu, Cuicui Ma, Ruojie Zhang, et al.
Food Chemistry (2016) Vol. 221, pp. 395-403
Closed Access | Times Cited: 99
Showing 1-25 of 99 citing articles:
Nanoencapsulation of carotenoids within lipid-based nanocarriers
Hadis Rostamabadi, Seid Reza Falsafi, Seid Mahdi Jafari
Journal of Controlled Release (2019) Vol. 298, pp. 38-67
Closed Access | Times Cited: 247
Hadis Rostamabadi, Seid Reza Falsafi, Seid Mahdi Jafari
Journal of Controlled Release (2019) Vol. 298, pp. 38-67
Closed Access | Times Cited: 247
Dietary protein-phenolic interactions: characterization, biochemical-physiological consequences, and potential food applications
Qiaozhi Zhang, Zhouzhou Cheng, Yanbo Wang, et al.
Critical Reviews in Food Science and Nutrition (2020) Vol. 61, Iss. 21, pp. 3589-3615
Closed Access | Times Cited: 226
Qiaozhi Zhang, Zhouzhou Cheng, Yanbo Wang, et al.
Critical Reviews in Food Science and Nutrition (2020) Vol. 61, Iss. 21, pp. 3589-3615
Closed Access | Times Cited: 226
Bioavailability of nutraceuticals: Role of the food matrix, processing conditions, the gastrointestinal tract, and nanodelivery systems
Cristian Dima, Elham Assadpour, Ştefan Dima, et al.
Comprehensive Reviews in Food Science and Food Safety (2020) Vol. 19, Iss. 3, pp. 954-994
Open Access | Times Cited: 225
Cristian Dima, Elham Assadpour, Ştefan Dima, et al.
Comprehensive Reviews in Food Science and Food Safety (2020) Vol. 19, Iss. 3, pp. 954-994
Open Access | Times Cited: 225
Carotenoid-loaded nanocarriers: A comprehensive review
Abdur Rehman, Qunyi Tong, Seid Mahdi Jafari, et al.
Advances in Colloid and Interface Science (2019) Vol. 275, pp. 102048-102048
Closed Access | Times Cited: 222
Abdur Rehman, Qunyi Tong, Seid Mahdi Jafari, et al.
Advances in Colloid and Interface Science (2019) Vol. 275, pp. 102048-102048
Closed Access | Times Cited: 222
Enhanced delivery of lipophilic bioactives using emulsions: a review of major factors affecting vitamin, nutraceutical, and lipid bioaccessibility
David Julian McClements
Food & Function (2017) Vol. 9, Iss. 1, pp. 22-41
Closed Access | Times Cited: 213
David Julian McClements
Food & Function (2017) Vol. 9, Iss. 1, pp. 22-41
Closed Access | Times Cited: 213
Fabrication and characterization of protein-phenolic conjugate nanoparticles for co-delivery of curcumin and resveratrol
Fuguo Liu, Da Ma, Xiang Luo, et al.
Food Hydrocolloids (2018) Vol. 79, pp. 450-461
Open Access | Times Cited: 180
Fuguo Liu, Da Ma, Xiang Luo, et al.
Food Hydrocolloids (2018) Vol. 79, pp. 450-461
Open Access | Times Cited: 180
Maillard conjugate-based delivery systems for the encapsulation, protection, and controlled release of nutraceuticals and food bioactive ingredients: A review
Majid Nooshkam, Mehdi Varidi
Food Hydrocolloids (2019) Vol. 100, pp. 105389-105389
Closed Access | Times Cited: 178
Majid Nooshkam, Mehdi Varidi
Food Hydrocolloids (2019) Vol. 100, pp. 105389-105389
Closed Access | Times Cited: 178
Potential of Nanomaterial Applications in Dietary Supplements and Foods for Special Medical Purposes
Josef Jampílek, Jiří Kos, Katarína Kráĺová
Nanomaterials (2019) Vol. 9, Iss. 2, pp. 296-296
Open Access | Times Cited: 162
Josef Jampílek, Jiří Kos, Katarína Kráĺová
Nanomaterials (2019) Vol. 9, Iss. 2, pp. 296-296
Open Access | Times Cited: 162
Co-encapsulation of curcumin and β-carotene in Pickering emulsions stabilized by complex nanoparticles: Effects of microfluidization and thermal treatment
Yang Wei, Chao Wang, Xin Liu, et al.
Food Hydrocolloids (2021) Vol. 122, pp. 107064-107064
Open Access | Times Cited: 113
Yang Wei, Chao Wang, Xin Liu, et al.
Food Hydrocolloids (2021) Vol. 122, pp. 107064-107064
Open Access | Times Cited: 113
Structural characteristics and acid-induced emulsion gel properties of heated soy protein isolate–soy oligosaccharide glycation conjugates
Chengbin Zhao, Zejun Chu, Yuxuan Mao, et al.
Food Hydrocolloids (2022) Vol. 137, pp. 108408-108408
Closed Access | Times Cited: 71
Chengbin Zhao, Zejun Chu, Yuxuan Mao, et al.
Food Hydrocolloids (2022) Vol. 137, pp. 108408-108408
Closed Access | Times Cited: 71
Lycopene-loaded emulsions stabilized by whey protein covalently modified with pectin or/and chlorogenic acid: Enhanced physicochemical stability and reduced bio-accessibility
Yuanyuan Zhang, Tiehua Zhang, Chao Dong, et al.
Food Chemistry (2023) Vol. 417, pp. 135879-135879
Closed Access | Times Cited: 44
Yuanyuan Zhang, Tiehua Zhang, Chao Dong, et al.
Food Chemistry (2023) Vol. 417, pp. 135879-135879
Closed Access | Times Cited: 44
Pickering emulsion gels stabilized by novel complex particles of high-pressure-induced WPI gel and chitosan: Fabrication, characterization and encapsulation
Peifeng Lv, Di Wang, Yulu Chen, et al.
Food Hydrocolloids (2020) Vol. 108, pp. 105992-105992
Closed Access | Times Cited: 122
Peifeng Lv, Di Wang, Yulu Chen, et al.
Food Hydrocolloids (2020) Vol. 108, pp. 105992-105992
Closed Access | Times Cited: 122
Influence of interfacial compositions on the microstructure, physiochemical stability, lipid digestion and β-carotene bioaccessibility of Pickering emulsions
Wei Yang, Zhen Tong, Lei Dai, et al.
Food Hydrocolloids (2020) Vol. 104, pp. 105738-105738
Closed Access | Times Cited: 119
Wei Yang, Zhen Tong, Lei Dai, et al.
Food Hydrocolloids (2020) Vol. 104, pp. 105738-105738
Closed Access | Times Cited: 119
Pickering emulsion gels stabilized by high hydrostatic pressure-induced whey protein isolate gel particles: Characterization and encapsulation of curcumin
Peifeng Lv, Di Wang, Lei Dai, et al.
Food Research International (2020) Vol. 132, pp. 109032-109032
Closed Access | Times Cited: 116
Peifeng Lv, Di Wang, Lei Dai, et al.
Food Research International (2020) Vol. 132, pp. 109032-109032
Closed Access | Times Cited: 116
Bioactive-loaded nanocarriers for functional foods: from designing to bioavailability
Cristian Dima, Elham Assadpour, Ştefan Dima, et al.
Current Opinion in Food Science (2019) Vol. 33, pp. 21-29
Closed Access | Times Cited: 108
Cristian Dima, Elham Assadpour, Ştefan Dima, et al.
Current Opinion in Food Science (2019) Vol. 33, pp. 21-29
Closed Access | Times Cited: 108
Encapsulation of lycopene within oil-in-water nanoemulsions using lactoferrin: Impact of carrier oils on physicochemical stability and bioaccessibility
Caicai Zhao, Liping Wei, Bobo Yin, et al.
International Journal of Biological Macromolecules (2020) Vol. 153, pp. 912-920
Closed Access | Times Cited: 105
Caicai Zhao, Liping Wei, Bobo Yin, et al.
International Journal of Biological Macromolecules (2020) Vol. 153, pp. 912-920
Closed Access | Times Cited: 105
Design and characterization of double-cross-linked emulsion gels using mixed biopolymers: Zein and sodium alginate
Jun Yan, Xiuping Liang, Cuicui Ma, et al.
Food Hydrocolloids (2020) Vol. 113, pp. 106473-106473
Closed Access | Times Cited: 105
Jun Yan, Xiuping Liang, Cuicui Ma, et al.
Food Hydrocolloids (2020) Vol. 113, pp. 106473-106473
Closed Access | Times Cited: 105
In vitro digestion and cellular antioxidant activity of β-carotene-loaded emulsion stabilized by soy protein isolate-Pleurotus eryngii polysaccharide conjugates
Qiuhui Hu, Yiliang Wu, Lei Zhong, et al.
Food Hydrocolloids (2020) Vol. 112, pp. 106340-106340
Closed Access | Times Cited: 90
Qiuhui Hu, Yiliang Wu, Lei Zhong, et al.
Food Hydrocolloids (2020) Vol. 112, pp. 106340-106340
Closed Access | Times Cited: 90
Evaluating the behaviour of curcumin nanoemulsions and multilayer nanoemulsions during dynamic in vitro digestion
Hélder Silva, Joana Poejo, Ana C. Pinheiro, et al.
Journal of Functional Foods (2018) Vol. 48, pp. 605-613
Open Access | Times Cited: 87
Hélder Silva, Joana Poejo, Ana C. Pinheiro, et al.
Journal of Functional Foods (2018) Vol. 48, pp. 605-613
Open Access | Times Cited: 87
Use of Lipid Nanocarriers to Improve Oral Delivery of Vitamins
Ching‐Yun Hsu, Pei‐Wen Wang, Ahmed Alalaiwe, et al.
Nutrients (2019) Vol. 11, Iss. 1, pp. 68-68
Open Access | Times Cited: 86
Ching‐Yun Hsu, Pei‐Wen Wang, Ahmed Alalaiwe, et al.
Nutrients (2019) Vol. 11, Iss. 1, pp. 68-68
Open Access | Times Cited: 86
Enhancing bioaccessibility and bioavailability of carotenoids using emulsion-based delivery systems
Nuntarat Boonlao, Uracha Ruktanonchai, Anil Kumar Anal
Colloids and Surfaces B Biointerfaces (2021) Vol. 209, pp. 112211-112211
Closed Access | Times Cited: 78
Nuntarat Boonlao, Uracha Ruktanonchai, Anil Kumar Anal
Colloids and Surfaces B Biointerfaces (2021) Vol. 209, pp. 112211-112211
Closed Access | Times Cited: 78
Improving the bioavailability of oil-soluble vitamins by optimizing food matrix effects: A review
Yunbing Tan, David Julian McClements
Food Chemistry (2021) Vol. 348, pp. 129148-129148
Open Access | Times Cited: 74
Yunbing Tan, David Julian McClements
Food Chemistry (2021) Vol. 348, pp. 129148-129148
Open Access | Times Cited: 74
Covalent modification of soy protein hydrolysates by EGCG: Improves the emulsifying and antioxidant properties
Tianyi Wu, Ling Lin, Xinyi Zhang, et al.
Food Research International (2022) Vol. 164, pp. 112317-112317
Closed Access | Times Cited: 46
Tianyi Wu, Ling Lin, Xinyi Zhang, et al.
Food Research International (2022) Vol. 164, pp. 112317-112317
Closed Access | Times Cited: 46
Novel Colloidal Food Ingredients: Protein Complexes and Conjugates
Fuguo Liu, David Julian McClements, Cuicui Ma, et al.
Annual Review of Food Science and Technology (2023) Vol. 14, Iss. 1, pp. 35-61
Open Access | Times Cited: 41
Fuguo Liu, David Julian McClements, Cuicui Ma, et al.
Annual Review of Food Science and Technology (2023) Vol. 14, Iss. 1, pp. 35-61
Open Access | Times Cited: 41
Design of protein-polysaccharide multi-scale composite interfaces to modify lipid digestion
Chanchan Sun, Man Zhang, Xirui Zhang, et al.
Trends in Food Science & Technology (2022) Vol. 127, pp. 38-48
Closed Access | Times Cited: 40
Chanchan Sun, Man Zhang, Xirui Zhang, et al.
Trends in Food Science & Technology (2022) Vol. 127, pp. 38-48
Closed Access | Times Cited: 40
