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:
Beverage emulsions: Recent developments in formulation, production, and applications
Daniel T. Piorkowski, David Julian McClements
Food Hydrocolloids (2013) Vol. 42, pp. 5-41
Closed Access | Times Cited: 368
Daniel T. Piorkowski, David Julian McClements
Food Hydrocolloids (2013) Vol. 42, pp. 5-41
Closed Access | Times Cited: 368
Showing 1-25 of 368 citing articles:
Nanoemulsion: Concepts, development and applications in drug delivery
Yuvraj Singh, Jaya Gopal Meher, Kavit Raval, et al.
Journal of Controlled Release (2017) Vol. 252, pp. 28-49
Closed Access | Times Cited: 1088
Yuvraj Singh, Jaya Gopal Meher, Kavit Raval, et al.
Journal of Controlled Release (2017) Vol. 252, pp. 28-49
Closed Access | Times Cited: 1088
Natural emulsifiers — Biosurfactants, phospholipids, biopolymers, and colloidal particles: Molecular and physicochemical basis of functional performance
David Julian McClements, Cansu Ekin Gümüş
Advances in Colloid and Interface Science (2016) Vol. 234, pp. 3-26
Open Access | Times Cited: 809
David Julian McClements, Cansu Ekin Gümüş
Advances in Colloid and Interface Science (2016) Vol. 234, pp. 3-26
Open Access | Times Cited: 809
Advances in micro and nano-encapsulation of bioactive compounds using biopolymer and lipid-based transporters
Mohammad Rezaul Islam Shishir, Lianghua Xie, Chongde Sun, et al.
Trends in Food Science & Technology (2018) Vol. 78, pp. 34-60
Closed Access | Times Cited: 540
Mohammad Rezaul Islam Shishir, Lianghua Xie, Chongde Sun, et al.
Trends in Food Science & Technology (2018) Vol. 78, pp. 34-60
Closed Access | Times Cited: 540
The composition, extraction, functionality and applications of rice proteins: A review
Luca Amagliani, Jonathan O’Regan, Alan L. Kelly, et al.
Trends in Food Science & Technology (2017) Vol. 64, pp. 1-12
Closed Access | Times Cited: 469
Luca Amagliani, Jonathan O’Regan, Alan L. Kelly, et al.
Trends in Food Science & Technology (2017) Vol. 64, pp. 1-12
Closed Access | Times Cited: 469
Recent Advances in the Utilization of Natural Emulsifiers to Form and Stabilize Emulsions
David Julian McClements, Long Bai, Cheryl Chung
Annual Review of Food Science and Technology (2017) Vol. 8, Iss. 1, pp. 205-236
Open Access | Times Cited: 466
David Julian McClements, Long Bai, Cheryl Chung
Annual Review of Food Science and Technology (2017) Vol. 8, Iss. 1, pp. 205-236
Open Access | Times Cited: 466
Importance of Agricultural and Industrial Waste in the Field of Nanocellulose and Recent Industrial Developments of Wood Based Nanocellulose: A Review
Malladi Rajinipriya, Malladi Nagalakshmaiah, Mathieu Robert, et al.
ACS Sustainable Chemistry & Engineering (2018) Vol. 6, Iss. 3, pp. 2807-2828
Closed Access | Times Cited: 449
Malladi Rajinipriya, Malladi Nagalakshmaiah, Mathieu Robert, et al.
ACS Sustainable Chemistry & Engineering (2018) Vol. 6, Iss. 3, pp. 2807-2828
Closed Access | Times Cited: 449
Is nano safe in foods? Establishing the factors impacting the gastrointestinal fate and toxicity of organic and inorganic food-grade nanoparticles
David Julian McClements, Hang Xiao
npj Science of Food (2017) Vol. 1, Iss. 1
Open Access | Times Cited: 438
David Julian McClements, Hang Xiao
npj Science of Food (2017) Vol. 1, Iss. 1
Open Access | Times Cited: 438
Nanoemulsions and Their Potential Applications in Food Industry
Jamuna Bai Aswathanarayan, Ravishankar Rai Vittal
Frontiers in Sustainable Food Systems (2019) Vol. 3
Open Access | Times Cited: 406
Jamuna Bai Aswathanarayan, Ravishankar Rai Vittal
Frontiers in Sustainable Food Systems (2019) Vol. 3
Open Access | Times Cited: 406
Formation of Food‐Grade Nanoemulsions Using Low‐Energy Preparation Methods: A Review of Available Methods
Jennifer Komaiko, David Julian McClements
Comprehensive Reviews in Food Science and Food Safety (2016) Vol. 15, Iss. 2, pp. 331-352
Closed Access | Times Cited: 403
Jennifer Komaiko, David Julian McClements
Comprehensive Reviews in Food Science and Food Safety (2016) Vol. 15, Iss. 2, pp. 331-352
Closed Access | Times Cited: 403
Progress in natural emulsifiers for utilization in food emulsions
Bengü Öztürk, David Julian McClements
Current Opinion in Food Science (2015) Vol. 7, pp. 1-6
Closed Access | Times Cited: 390
Bengü Öztürk, David Julian McClements
Current Opinion in Food Science (2015) Vol. 7, pp. 1-6
Closed Access | Times Cited: 390
Extraction and quantification of saponins: A review
Choon Yoong Cheok, Hanaa Abdel Karim Salman, Rabiha Sulaiman
Food Research International (2014) Vol. 59, pp. 16-40
Open Access | Times Cited: 377
Choon Yoong Cheok, Hanaa Abdel Karim Salman, Rabiha Sulaiman
Food Research International (2014) Vol. 59, pp. 16-40
Open Access | Times Cited: 377
Micro and nano encapsulation, retention and controlled release of flavor and aroma compounds: A critical review
Md Saifullah, Mohammad Rezaul Islam Shishir, Rayhana Ferdowsi, et al.
Trends in Food Science & Technology (2019) Vol. 86, pp. 230-251
Closed Access | Times Cited: 363
Md Saifullah, Mohammad Rezaul Islam Shishir, Rayhana Ferdowsi, et al.
Trends in Food Science & Technology (2019) Vol. 86, pp. 230-251
Closed Access | Times Cited: 363
Formation and stabilization of nanoemulsion-based vitamin E delivery systems using natural biopolymers: Whey protein isolate and gum arabic
Bengü Öztürk, Sanem Argın, Mustafa Özilgen, et al.
Food Chemistry (2015) Vol. 188, pp. 256-263
Open Access | Times Cited: 333
Bengü Öztürk, Sanem Argın, Mustafa Özilgen, et al.
Food Chemistry (2015) Vol. 188, pp. 256-263
Open Access | Times Cited: 333
Biosurfactants—a new frontier for social and environmental safety: a mini review
Sweeta Akbari, Nour Hamid Abdurahman, Rosli Mohd Yunus, et al.
Biotechnology Research and Innovation (2018) Vol. 2, Iss. 1, pp. 81-90
Open Access | Times Cited: 271
Sweeta Akbari, Nour Hamid Abdurahman, Rosli Mohd Yunus, et al.
Biotechnology Research and Innovation (2018) Vol. 2, Iss. 1, pp. 81-90
Open Access | Times Cited: 271
A review: Interaction of starch/non-starch hydrocolloid blending and the recent food applications
Kaiser Mahmood, Hanisah Kamilah, Poh Lee Shang, et al.
Food Bioscience (2017) Vol. 19, pp. 110-120
Closed Access | Times Cited: 232
Kaiser Mahmood, Hanisah Kamilah, Poh Lee Shang, et al.
Food Bioscience (2017) Vol. 19, pp. 110-120
Closed Access | Times Cited: 232
Engineered Nanomaterials in Food: Implications for Food Safety and Consumer Health
Alina Martirosyan, Yves-Jacques Schneider
International Journal of Environmental Research and Public Health (2014) Vol. 11, Iss. 6, pp. 5720-5750
Open Access | Times Cited: 225
Alina Martirosyan, Yves-Jacques Schneider
International Journal of Environmental Research and Public Health (2014) Vol. 11, Iss. 6, pp. 5720-5750
Open Access | Times Cited: 225
Essential oils in foods: extraction, stabilization, and toxicity
Cristian Dima, Ştefan Dima
Current Opinion in Food Science (2015) Vol. 5, pp. 29-35
Closed Access | Times Cited: 198
Cristian Dima, Ştefan Dima
Current Opinion in Food Science (2015) Vol. 5, pp. 29-35
Closed Access | Times Cited: 198
Production and Characterization of Cosmetic Nanoemulsions Containing Opuntia ficus-indica (L.) Mill Extract as Moisturizing Agent
Renato Ribeiro, Stella Maria Andrade Gomes Barreto, Elissa Arantes Ostrosky, et al.
Molecules (2015) Vol. 20, Iss. 2, pp. 2492-2509
Open Access | Times Cited: 188
Renato Ribeiro, Stella Maria Andrade Gomes Barreto, Elissa Arantes Ostrosky, et al.
Molecules (2015) Vol. 20, Iss. 2, pp. 2492-2509
Open Access | Times Cited: 188
Effects of chitosan coating on curcumin loaded nano-emulsion: Study on stability and in vitro digestibility
Jinglei Li, In‐Cheon Hwang, Xiguang Chen, et al.
Food Hydrocolloids (2016) Vol. 60, pp. 138-147
Closed Access | Times Cited: 181
Jinglei Li, In‐Cheon Hwang, Xiguang Chen, et al.
Food Hydrocolloids (2016) Vol. 60, pp. 138-147
Closed Access | Times Cited: 181
Hydrocolloids acting as emulsifying agents – How do they do it?
Eric Dickinson
Food Hydrocolloids (2017) Vol. 78, pp. 2-14
Closed Access | Times Cited: 179
Eric Dickinson
Food Hydrocolloids (2017) Vol. 78, pp. 2-14
Closed Access | Times Cited: 179
Nanoemulsions: Techniques for the preparation and the recent advances in their food applications
K. Sneha, Ashwani Kumar
Innovative Food Science & Emerging Technologies (2021) Vol. 76, pp. 102914-102914
Closed Access | Times Cited: 144
K. Sneha, Ashwani Kumar
Innovative Food Science & Emerging Technologies (2021) Vol. 76, pp. 102914-102914
Closed Access | Times Cited: 144
Effects of emulsifiers on the physicochemical stability of Oil-in-water Nanoemulsions: A critical review
Masoumeh Marhamati, Golnaz Ranjbar, Mitra Rezaie
Journal of Molecular Liquids (2021) Vol. 340, pp. 117218-117218
Closed Access | Times Cited: 142
Masoumeh Marhamati, Golnaz Ranjbar, Mitra Rezaie
Journal of Molecular Liquids (2021) Vol. 340, pp. 117218-117218
Closed Access | Times Cited: 142
Trends in functional beverages: Functional ingredients, processing technologies, stability, health benefits, and consumer perspective
Achala Gupta, Nikita Sanwal, Mohammed A. Bareen, et al.
Food Research International (2023) Vol. 170, pp. 113046-113046
Closed Access | Times Cited: 93
Achala Gupta, Nikita Sanwal, Mohammed A. Bareen, et al.
Food Research International (2023) Vol. 170, pp. 113046-113046
Closed Access | Times Cited: 93
Process optimization of ultrasound-assisted curcumin nanoemulsions stabilized by OSA-modified starch
Shabbar Abbas, Mohanad Bashari, Waseem Akhtar, et al.
Ultrasonics Sonochemistry (2014) Vol. 21, Iss. 4, pp. 1265-1274
Open Access | Times Cited: 176
Shabbar Abbas, Mohanad Bashari, Waseem Akhtar, et al.
Ultrasonics Sonochemistry (2014) Vol. 21, Iss. 4, pp. 1265-1274
Open Access | Times Cited: 176
Acacia gum: History of the future
Carmen Rodríguez‐Tenreiro, Michaël Nigen, Verónica Mejia Tamayo, et al.
Food Hydrocolloids (2017) Vol. 78, pp. 140-160
Open Access | Times Cited: 164
Carmen Rodríguez‐Tenreiro, Michaël Nigen, Verónica Mejia Tamayo, et al.
Food Hydrocolloids (2017) Vol. 78, pp. 140-160
Open Access | Times Cited: 164
