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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:

Pickering emulsions stabilized by pea protein isolate-chitosan nanoparticles: fabrication, characterization and delivery EPA for digestion in vitro and in vivo
Yuan Ji, Chenlu Han, Enchao Liu, et al.
Food Chemistry (2022) Vol. 378, pp. 132090-132090
Closed Access | Times Cited: 93

Showing 1-25 of 93 citing articles:

Effect of Pickering emulsion on the physical properties, microstructure and bioactivity of corn starch/cassia gum composite films
Peixin Zhao, Xiaoran Yan, Meng Cheng, et al.
Food Hydrocolloids (2023) Vol. 141, pp. 108713-108713
Closed Access | Times Cited: 50
Impact of interactions between peanut protein isolate and cellulose nanocrystals on the properties of Pickering emulsions: Rheological properties and physical stabilities
Qin Ma, Xianpan Bu, Chunling Nie, et al.
International Journal of Biological Macromolecules (2023) Vol. 233, pp. 123527-123527
Open Access | Times Cited: 41
Hybrid particles for stabilization of food-grade Pickering emulsions: Fabrication principles and interfacial properties
Nisufyan Nimaming, Amin Sadeghpour, Brent S. Murray, et al.
Trends in Food Science & Technology (2023) Vol. 138, pp. 671-684
Open Access | Times Cited: 41
Novel Pickering emulsion stabilized by glycated casein embedding curcumin: Stability, bioaccessibility and antioxidant properties
Yu Wang, Yujun Jiang, Jia Shi
LWT (2024) Vol. 194, pp. 115796-115796
Open Access | Times Cited: 14
Phycocyanin-chitosan complex stabilized emulsion: Preparation, characteristics, digestibility, and stability
Yejun Zhong, Shan Sun, Taotao Dai, et al.
International Journal of Biological Macromolecules (2024) Vol. 260, pp. 129253-129253
Closed Access | Times Cited: 12
Chitosan-based Pickering emulsion: A comprehensive review on their stabilizers, bioavailability, applications and regulations
Weihao Meng, Hongnan Sun, Taihua Mu, et al.
Carbohydrate Polymers (2022) Vol. 304, pp. 120491-120491
Closed Access | Times Cited: 56
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: 36
Fabrication of bilayer emulsion by ultrasonic emulsification: Effects of chitosan on the interfacial stability of emulsion
Tengyu Wang, Shirang Wang, Lijuan Zhang, et al.
Ultrasonics Sonochemistry (2023) Vol. 93, pp. 106296-106296
Open Access | Times Cited: 30
Bacteriostatic Pickering emulsions stabilized by whey protein isolate–vanillin nanoparticles: Fabrication, characterization and stability in vitro
Shenghan Zhao, Xin Wang, Haoyu Zhang, et al.
Food Chemistry (2023) Vol. 429, pp. 136871-136871
Closed Access | Times Cited: 28
Pickering emulsions for functional food systems
James Cheon, Fatemah Haji, Jiyoo Baek, et al.
Journal of Agriculture and Food Research (2023) Vol. 11, pp. 100510-100510
Open Access | Times Cited: 27
3D printing of curcumin enriched Pickering emulsion gel stablized by pea protein-carrageenan complexes
Zhenbin Liu, Siyu Ha, Chaofan Guo, et al.
Food Hydrocolloids (2023) Vol. 146, pp. 109170-109170
Closed Access | Times Cited: 26
Interfacial behavior and micro-rheological performance of Pickering emulsions co-stabilized by β-cyclodextrin and xanthan gum
Wei Liang, F. X. Deng, Yuhang Wang, et al.
Food Hydrocolloids (2023) Vol. 149, pp. 109611-109611
Closed Access | Times Cited: 25
High internal phase emulsion stabilized by whey protein isolate-gum Arabic Maillard conjugate: Characterization and application in 3D printing
Xuhui Kan, Zhuqing Dai, Dan Chen, et al.
Food Hydrocolloids (2023) Vol. 145, pp. 109137-109137
Closed Access | Times Cited: 21
Emulsion-Based Delivery Systems to Enhance the Functionality of Bioactive Compounds: Towards the Use of Ingredients from Natural, Sustainable Sources
Júlia Teixé‐Roig, Gemma Oms‐Oliu, Isabel Odriozola‐Serrano, et al.
Foods (2023) Vol. 12, Iss. 7, pp. 1502-1502
Open Access | Times Cited: 20
Co-delivery of vitamin C and β-carotene in W/O/W emulsions stabilized by modified aggregated insoluble soybean protein hydrolysate-xanthan gum complexes
Zheng Xu, Xiaoying Zhang, Xixi Wu, et al.
International Journal of Biological Macromolecules (2024) Vol. 261, pp. 129855-129855
Closed Access | Times Cited: 11
Enhancing probiotic viability: Impact of soy hull polysaccharide concentration on stabilized high-internal-phase emulsions encapsulated with Lactobacillus plantarum and their release during gastrointestinal digestive
Chenyuan Sun, Shengnan Wang, Xueying Huang, et al.
Food Hydrocolloids (2024) Vol. 152, pp. 109959-109959
Closed Access | Times Cited: 11
Effects of different solid particle sizes on oat protein isolate and pectin particle-stabilized Pickering emulsions and their use as delivery systems
Ziyun Liu, Kaiwen Zheng, Ruizhe Yan, et al.
Food Chemistry (2024) Vol. 454, pp. 139681-139681
Closed Access | Times Cited: 11
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
Effects of co-assembly of gliadin and carboxymethyl cellulose on the high internal phase pickering emulsions: Rheology properties, 3D printing performance and oil-soluble nutrient delivery
Duo Zhang, Yongkang Yang, Rixin Li, et al.
Food Hydrocolloids (2024) Vol. 155, pp. 110162-110162
Closed Access | Times Cited: 9
Preparation and characterization of Pickering emulsion gel stabilized by WPI/SPI composite particles and encapsulation of milk-derived peptide FDRPFL
Aidi Sun, Wenming Dong, Siyu Li, et al.
LWT (2024) Vol. 199, pp. 116093-116093
Open Access | Times Cited: 7
Dynamics and Stability Mechanism of Lactoferrin–EPA During Emulsification Process: Insights from Macroscopic and Molecular Perspectives
Han Tao, Wei Ding, Meng-Jia Fang, et al.
Foods (2025) Vol. 14, Iss. 1, pp. 82-82
Open Access
Development and characterization of a novel konjac glucomannan/shellac bilayer composite film with effective UV resistance, antioxidant and antibacterial activity
Yifan Wang, Kaiyue Wang, Yirong Wang, et al.
Industrial Crops and Products (2025) Vol. 225, pp. 120497-120497
Open Access
Evaluation of the antimicrobial potential of tea tree oil Pickering emulsions stabilized by soy protein isolate-xanthan gum composite and their application performance in Solenocera crassicornis preservation
Kai Xie, Yan Zheng, Jiajie Hu, et al.
Food Packaging and Shelf Life (2025) Vol. 47, pp. 101437-101437
Closed Access
Characterization of whey protein concentrate-maltodextrin-pomegranate peel phenolic compounds ternary conjugate as a novel food-grade stabilizer for nano-pickering emulsion
Marwa M. El‐Said, Aytül Hamzalıoğlu, Vural Gökmen
Food Research International (2025), pp. 115894-115894
Closed Access
Pea Protein-Based Pickering Emulsions: Mechanistic Insights into Its Modification and Innovations for Food Applications
Nita Aryanti, Alifia Rizki Adina, Aininu Nafiunisa, et al.
Journal of Agriculture and Food Research (2025), pp. 101712-101712
Open Access
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