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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:

Improving probiotic survival using water-in-oil-in-water (W1/O/W2) emulsions: Role of fish oil in inner phase and sodium alginate in outer phase
Zhaowei Jiang, Junqing Tian, Xiangqi Bai, et al.
Food Chemistry (2023) Vol. 417, pp. 135889-135889
Closed Access | Times Cited: 27

Showing 1-25 of 27 citing articles:

Effect of a collagen peptide–fish oil high internal phase emulsion on the printability and gelation of 3D-printed surimi gel inks
Shanshan Lu, Zhisheng Pei, Quanhong Lu, et al.
Food Chemistry (2024) Vol. 446, pp. 138810-138810
Closed Access | Times Cited: 23
Encapsulation of Lactobacillus rhamnosus GG in double emulsions: Role of prebiotics in improving probiotics survival during spray drying and storage
Yin Ming, Ling Chen, Maoshen Chen, et al.
Food Hydrocolloids (2024) Vol. 151, pp. 109792-109792
Closed Access | Times Cited: 19
A pH-sensitive W/O/W emulsion-bound carboxymethyl chitosan-alginate hydrogel bead system through the Maillard reaction for probiotics intestine-targeted delivery
Yi Li, Yiqiao Pei, Zuoyu Shan, et al.
Food Hydrocolloids (2024) Vol. 153, pp. 109956-109956
Closed Access | Times Cited: 15
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: 14
Encapsulation of Lactobacillus plantarum in W1/O/W2 double emulsions stabilized with the high-intensity ultrasound-treated pea protein and pectin
Chao Zhang, Yu Zhang, Bin Qiu, et al.
Ultrasonics Sonochemistry (2024) Vol. 107, pp. 106936-106936
Open Access | Times Cited: 12
Protection and delivery of probiotics by degraded fucoidan-chitosan nanogel-based W1/O/W2 double emulsion incorporated in self-assembled hydrogel particles
Biyang Zhu, Siyu Guo, Peter C.K. Cheung, et al.
Food Hydrocolloids (2024) Vol. 153, pp. 109999-109999
Closed Access | Times Cited: 11
Oral delivery of probiotics using single‐cell encapsulation
Jiaqi Han, David Julian McClements, Xuebo Liu, et al.
Comprehensive Reviews in Food Science and Food Safety (2024) Vol. 23, Iss. 3
Closed Access | Times Cited: 7
An Updated Comprehensive Overview of Different Food Applications of W1/O/W2 and O1/W/O2 Double Emulsions
Fatemeh Ghiasi, Hadi Hashemi Gahruie, Sara Esteghlal, et al.
Foods (2024) Vol. 13, Iss. 3, pp. 485-485
Open Access | Times Cited: 6
Encapsulation of probiotics (Lactobacillus plantarum) in soyasaponin–soybean protein isolate water-in-oil-in-water (W/O/W) emulsion for improved probiotic survival in the gastrointestinal tract
Yingjie Zhou, Lijie Zhu, Yingyan Li, et al.
LWT (2024) Vol. 199, pp. 116100-116100
Open Access | Times Cited: 6
Improved viability of probiotics by co-encapsulation of wheat germ oil under storage and gastrointestinal conditions: Effects of drying methods and wall composition
Baolin He, Rui Cui, Teng‐Gen Hu, et al.
Food Hydrocolloids (2024) Vol. 158, pp. 110592-110592
Closed Access | Times Cited: 5
Physicochemical and digestion properties of fish oil and anthocyanins co-encapsulated W/O/W emulsion reinforced with alginate
Minghao Jiang, Qiongfang Jiang, Huimin Yang, et al.
Journal of Agriculture and Food Research (2024) Vol. 16, pp. 101195-101195
Open Access | Times Cited: 4
Assembly mechanism of glycosylated soybean protein isolate-chitosan nanocomposite particles and its Pickering emulsion construction for stabilization of Alpinia galanga essential oil: A mechanistic investigation
Wei Liang, Xiangzhen Ge, Qian Lin, et al.
Industrial Crops and Products (2024) Vol. 217, pp. 118869-118869
Closed Access | Times Cited: 4
A comprehensive review of the characterization, host interactions, and stabilization advancements on probiotics: Addressing the challenges in functional food diversification
Eskindir Getachew Fentie, Kyeongmo Lim, Minsoo Jeong, et al.
Comprehensive Reviews in Food Science and Food Safety (2024) Vol. 23, Iss. 5
Open Access | Times Cited: 4
Tethering pH-Induced Structural Modifications of Ovomucin to Stabilize W1/O/W2 Double Emulsions for Enhanced Protection of Companilactobacillus crustorum MN047
Bei Sun, Yang Liu, Rui Sun, et al.
Food Hydrocolloids (2025) Vol. 163, pp. 111060-111060
Closed Access
Enhanced viability of Lactiplantibacillus plantarun by encapsulation with whey protein isolate fibrils and polysaccharides through layer-by-layer coating
Siyuan Li, Wei Su, Yu Zhang, et al.
Food Hydrocolloids (2025), pp. 111105-111105
Closed Access
Encapsulation of Lactiplantibacillus plantarum in W/O/W emulsion stabilized with whey protein isolate and konjac glucomannan complex
Jiahui Guo, Cong Xu, XinYu Neng, et al.
Carbohydrate Polymers (2025), pp. 123661-123661
Closed Access
Double Emulsions Stabilized by PGPR and Arabic Gum as Capsules: The Surprising Stabilizing Role of Inner Droplets
Maxime Nollet, Eric Laurichesse, Véronique Schmitt
Langmuir (2024) Vol. 40, Iss. 3, pp. 1646-1657
Open Access | Times Cited: 3
Encapsulation of Probiotics within Double/Multiple Layer Beads/Carriers: A Concise Review
Sofia Agriopoulou, Slim Smaoui, Moufida Chaari, et al.
Molecules (2024) Vol. 29, Iss. 11, pp. 2431-2431
Open Access | Times Cited: 3
Effectiveness of probiotic- and fish oil-loaded water-in-oil-in-water (W1/O/W2) emulsions at alleviating ulcerative colitis
Qingzhuo Gu, Zhaowei Jiang, Kun Li, et al.
Food & Function (2024) Vol. 15, Iss. 11, pp. 5797-5812
Closed Access | Times Cited: 2
Dual-Responsive “Egg-Box” Shaped Microgel Beads Based on W1/O/W2 Double Emulsions for Colon-Targeted Delivery of Synbiotics
He Xian, Yunyun Qin, Haoyue Liu, et al.
Foods (2024) Vol. 13, Iss. 14, pp. 2163-2163
Open Access | Times Cited: 2
Optimization of a gelatin/carboxymethylcellulose‐based probiotic microcapsule and its application in preventing dextran sodium sulfate–induced colitis in mice
Xiao Juan Zhu, Yiming Zhi, Xiaoyi Heng, et al.
Journal of Food Science (2024)
Closed Access | Times Cited: 2
Co-Delivery System of Vitamin B12 and Vitamin E Using a Binary W/O/W Emulsion Based on Soybean Isolate Protein–Xanthan Gum/Carrageenan: Emulsification Properties, Rheological Properties, Structure, Stability, and Digestive Characteristics
Tian Gao, Xixi Wu, Yiting Gao, et al.
Foods (2023) Vol. 12, Iss. 23, pp. 4361-4361
Open Access | Times Cited: 5
Enhancing the survival of Lactobacillus plantarum via the rational design of whey protein isolate-high acyl gellan gum gelled water-in-oil emulsions
Peiyang Li, Meiqi Liu, Wenjing Lu, et al.
Colloids and Surfaces A Physicochemical and Engineering Aspects (2024) Vol. 705, pp. 135707-135707
Closed Access | Times Cited: 1
A comprehensive unraveling of the mystery of reduced-salt surimi gels: from molecular mechanism to future prospects
Qiqi Li, Shengjun Chen, Juan You, et al.
Trends in Food Science & Technology (2024) Vol. 154, pp. 104783-104783
Closed Access | Times Cited: 1
Water-in-oil-in-water (W/O/W) emulsions with antioxidant and bacteriostatic capabilities: A preliminary exploration of food preservation films
Yue Hu, Ligen Xu, Haoyang Sun, et al.
International Journal of Biological Macromolecules (2024) Vol. 283, pp. 137657-137657
Closed Access | Times Cited: 1
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