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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:

Stabilization of water-in-oil emulsion of Pulicaria jaubertii extract by ultrasonication: Fabrication, characterization, and storage stability
Qais Ali Al‐Maqtari, Abduljalil D.S. Ghaleb, Amer Ali Mahdi, et al.
Food Chemistry (2021) Vol. 350, pp. 129249-129249
Closed Access | Times Cited: 56

Showing 1-25 of 56 citing articles:

Effect of ultrasonic power on the emulsion stability of rice bran protein-chlorogenic acid emulsion
Wei‐Ning Wang, Ruiying Wang, Jing Yao, et al.
Ultrasonics Sonochemistry (2022) Vol. 84, pp. 105959-105959
Open Access | Times Cited: 80
Application of essential oils as preservatives in food systems: challenges and future prospectives – a review
Qais Ali Al‐Maqtari, Abdur Rehman, Amer Ali Mahdi, et al.
Phytochemistry Reviews (2021) Vol. 21, Iss. 4, pp. 1209-1246
Closed Access | Times Cited: 87
Development and evaluation of delivery systems for quercetin: A comparative study between coarse emulsion, nano-emulsion, high internal phase emulsion, and emulsion gel
Xiaoqian Du, Miao Hu, Guannan Liu, et al.
Journal of Food Engineering (2021) Vol. 314, pp. 110784-110784
Closed Access | Times Cited: 86
Enhancement of antioxidant activity, antifungal activity, and oxidation stability of Citrus reticulata essential oil nanocapsules by clove and cinnamon essential oils
Amer Ali Mahdi, Qais Ali Al‐Maqtari, Jalaleldeen Khaleel Mohammed, et al.
Food Bioscience (2021) Vol. 43, pp. 101226-101226
Closed Access | Times Cited: 66
Fabrication and characterization of chitosan/gelatin films loaded with microcapsules of Pulicaria jaubertii extract
Qais Ali Al‐Maqtari, Adel Al‐Gheethi, Abduljalil D.S. Ghaleb, et al.
Food Hydrocolloids (2022) Vol. 129, pp. 107624-107624
Closed Access | Times Cited: 64
Physicochemical properties, microstructure, and storage stability of Pulicaria jaubertii extract microencapsulated with different protein biopolymers and gum arabic as wall materials
Qais Ali Al‐Maqtari, Jalaleldeen Khaleel Mohammed, Amer Ali Mahdi, et al.
International Journal of Biological Macromolecules (2021) Vol. 187, pp. 939-954
Closed Access | Times Cited: 61
Effects of alkali treatment on structural and functional properties of chickpea protein isolate and its interaction with gallic acid: To improve the physicochemical stability of water–in–oil emulsions
Mi Zhang, Liuping Fan, Yuanfa Liu, et al.
Food Hydrocolloids (2023) Vol. 140, pp. 108601-108601
Closed Access | Times Cited: 25
Coffee melanoidins as emulsion stabilizers
Jilu Feng, Claire Berton‐Carabin, Sylvain Guyot, et al.
Food Hydrocolloids (2023) Vol. 139, pp. 108522-108522
Open Access | Times Cited: 23
Co-encapsulation of vitamins C and E in SPI-polysaccharide stabilized double emulsion prepared by ultrasound: Fabrication, stability, and in vitro digestion
Mengjie Geng, Xixi Wu, Xiangyun Tan, et al.
Food Bioscience (2024) Vol. 59, pp. 104113-104113
Closed Access | Times Cited: 13
Microencapsulation using a novel wall material prepared via Maillard reaction-derived mung bean protein-peach gum conjugates to enhance stability and functionality of chia seed oil
Mahbuba Siddiquy, Qais Ali Al‐Maqtari, Mohamed Ghamry, et al.
International Journal of Biological Macromolecules (2025), pp. 139959-139959
Closed Access | Times Cited: 1
A mechanistic investigation of the effect of dispersion phase protein type on the physicochemical stability of water–in–oil emulsions
Mi Zhang, Liuping Fan, Yuanfa Liu, et al.
Food Research International (2022) Vol. 157, pp. 111293-111293
Closed Access | Times Cited: 31
Mechanisms of lipid oxidation in water‐in‐oil emulsions and oxidomics‐guided discovery of targeted protective approaches
Yifan Bao, Marc Pignitter
Comprehensive Reviews in Food Science and Food Safety (2023) Vol. 22, Iss. 4, pp. 2678-2705
Open Access | Times Cited: 17
Impact of polysaccharide mixtures on the formation, stability and EGCG loading of water-in-oil high internal phase emulsions
Ce Cheng, Hongxia Gao, David Julian McClements, et al.
Food Chemistry (2021) Vol. 372, pp. 131225-131225
Closed Access | Times Cited: 35
Migration of gallic acid from the aqueous phase to the oil–water interface using pea protein to improve the physicochemical stability of water–in–oil emulsions
Mi Zhang, Liuping Fan, Yuanfa Liu, et al.
Food Hydrocolloids (2022) Vol. 135, pp. 108179-108179
Closed Access | Times Cited: 27
Elucidation on the destabilization mechanism of whipping creams during static storage
Hua Xu, Lan Yang, Jun Jin, et al.
Food Hydrocolloids (2022) Vol. 129, pp. 107613-107613
Closed Access | Times Cited: 25
Relationship between protein native conformation and ultrasound efficiency: For improving the physicochemical stability of water–in–oil emulsions
Mi Zhang, Liuping Fan, Yuanfa Liu, et al.
Colloids and Surfaces A Physicochemical and Engineering Aspects (2022) Vol. 651, pp. 129737-129737
Closed Access | Times Cited: 22
Water vapor and air barrier performance of sustainable paper coatings based on PLA and xanthan gum
Chenni Abdenour, Mostafa Eesaee, Claire Stuppa, et al.
Materials Today Communications (2023) Vol. 36, pp. 106626-106626
Closed Access | Times Cited: 15
Regulation of fat crystals in water-in-oil emulsions by high-intensity ultrasound: Crystal size and tracing of droplet distribution
Jixian Mao, Yujie Gao, Zong Meng
Food Research International (2024) Vol. 188, pp. 114493-114493
Closed Access | Times Cited: 5
Nano-emulsification of Osmanthus essential oil: Characterizations, stability and molecular interactions explaining antibacterial activity
Wei Wang, Zhe Leng, Qinglei Liu, et al.
Industrial Crops and Products (2024) Vol. 219, pp. 118987-118987
Closed Access | Times Cited: 4
Enhanced bioaccessibility of interfacial delivered oleanolic acid through self-constructed Pickering emulsion: Effects of oil types
Benyang Li, Haiyan Li, Shuxian Su, et al.
Food Research International (2024) Vol. 191, pp. 114708-114708
Closed Access | Times Cited: 4
Modification of Camel Milk Proteins through Complexation with Green Solvent extracted Date Polyphenols: Effects on Physiochemical, Technofunctional Properties and Bioactive Properties
Priti Mudgil, Mariyam Alalawi, Mariam Alghaithi, et al.
International Dairy Journal (2025), pp. 106188-106188
Open Access
Effect of soybean phosphatidylethanolamine-tamarind gum Maillard conjugate on physicochemical stability of water-in-oil emulsions
Mengzhu Wang, Ying Yan, Jianrong Xing, et al.
International Journal of Biological Macromolecules (2025), pp. 140259-140259
Closed Access
Comparative efficacy of chitosan-HPMC-based nanoencapsulation and ultrasonic treatment of thymol-cinnamaldehyde for controlling Rhizopus stolonifer in papaya: In vitro and in vivo studies
Hsu Mon Phyo, Qais Ali Al‐Maqtari, Norzila Othman, et al.
Food Research International (2025) Vol. 204, pp. 115871-115871
Closed Access
Nanoemulsions base on the Rice bran albumin-sweet potato leaf polyphenol-dextran complexes: Interaction mechanisms, stability and Astaxanthin release behaviour
Junren Wen, Yong Sui, Jianbin Shi, et al.
Food Chemistry (2025) Vol. 475, pp. 143276-143276
Closed Access
Co-encapsulation of catechin and L-lysine in water-in-oil-in-water (W1/O/W2) double emulsion using membrane emulsification process: application in carrot based infant-purée
Eya Soussi, Nayrouz Yahyaoui, Moncef Chouaibi, et al.
Journal of Food Measurement & Characterization (2025)
Closed Access
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