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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:

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

Showing 1-25 of 181 citing articles:

A systematic review on nanoencapsulation of food bioactive ingredients and nutraceuticals by various nanocarriers
Elham Assadpour, Seid Mahdi Jafari
Critical Reviews in Food Science and Nutrition (2018) Vol. 59, Iss. 19, pp. 3129-3151
Closed Access | Times Cited: 467
Recent advances in emulsion-based delivery approaches for curcumin: From encapsulation to bioaccessibility
Andrea Araiza‐Calahorra, Mahmood Akhtar, Anwesha Sarkar
Trends in Food Science & Technology (2017) Vol. 71, pp. 155-169
Open Access | Times Cited: 371
Pharmaceutical strategies of improving oral systemic bioavailability of curcumin for clinical application
Ziwei Ma, Na Wang, Haibing He, et al.
Journal of Controlled Release (2019) Vol. 316, pp. 359-380
Closed Access | Times Cited: 277
Application of different nanocarriers for encapsulation of curcumin
Zahra Rafiee, Mohammad Nejatian, Marjan Daeihamed, et al.
Critical Reviews in Food Science and Nutrition (2018) Vol. 59, Iss. 21, pp. 3468-3497
Closed Access | Times Cited: 256
Exploring recent developments to improve antioxidant, anti-inflammatory and antimicrobial efficacy of curcumin: A review of new trends and future perspectives
Zahid Hussain, Hnin Ei Thu, Muhammad Wahab Amjad, et al.
Materials Science and Engineering C (2017) Vol. 77, pp. 1316-1326
Closed Access | Times Cited: 248
Structural characterization, formation mechanism and stability of curcumin in zein-lecithin composite nanoparticles fabricated by antisolvent co-precipitation
Lei Dai, Cuixia Sun, Ruirui Li, et al.
Food Chemistry (2017) Vol. 237, pp. 1163-1171
Closed Access | Times Cited: 221
Chitosan as a coating material for nanoparticles intended for biomedical applications
Luíza Abrahão Frank, Giovana R. Onzi, Andrey Silva Morawski, et al.
Reactive and Functional Polymers (2019) Vol. 147, pp. 104459-104459
Closed Access | Times Cited: 201
Zeta Potential of Food Matrices
Cynthia Cano-Sarmiento, Darío Iker Téllez‐Medina, Rubí Viveros-Contreras, et al.
Food Engineering Reviews (2018) Vol. 10, Iss. 3, pp. 113-138
Closed Access | Times Cited: 196
Nanoemulsions as delivery systems for lipophilic nutraceuticals: strategies for improving their formulation, stability, functionality and bioavailability
Seung Jun Choi, David Julian McClements
Food Science and Biotechnology (2020) Vol. 29, Iss. 2, pp. 149-168
Open Access | Times Cited: 196
Nanoencapsulation, an efficient and promising approach to maximize wound healing efficacy of curcumin: A review of new trends and state-of-the-art
Zahid Hussain, Hnin Ei Thu, Shiow-Fern Ng, et al.
Colloids and Surfaces B Biointerfaces (2016) Vol. 150, pp. 223-241
Closed Access | Times Cited: 181
Development of protein-polysaccharide-surfactant ternary complex particles as delivery vehicles for curcumin
Lei Dai, Yang Wei, Cuixia Sun, et al.
Food Hydrocolloids (2018) Vol. 85, pp. 75-85
Closed Access | Times Cited: 179
Modulating fat digestion through food structure design
Qing Guo, Aiqian Ye, Nick Bellissimo, et al.
Progress in Lipid Research (2017) Vol. 68, pp. 109-118
Closed Access | Times Cited: 174
Chitosan-coated zein nanoparticles for oral delivery of resveratrol: Formation, characterization, stability, mucoadhesive properties and antioxidant activity
Daniele Pauluk, Ariane Krause Padilha Lorenzett, Najeh Maissar Khalil, et al.
Food Hydrocolloids (2019) Vol. 94, pp. 411-417
Closed Access | Times Cited: 161
Nanosystems for the Encapsulation of Natural Products: The Case of Chitosan Biopolymer as a Matrix
Anastasia Detsi, Eleni Kavetsou, Ioanna Kostopoulou, et al.
Pharmaceutics (2020) Vol. 12, Iss. 7, pp. 669-669
Open Access | Times Cited: 138
Physicochemical stability and in vitro bioaccessibility of β-carotene nanoemulsions stabilized with whey protein-dextran conjugates
Yuting Fan, Jiang Yi, Yuzhu Zhang, et al.
Food Hydrocolloids (2016) Vol. 63, pp. 256-264
Closed Access | Times Cited: 143
Eugenol-chitosan nanoemulsions by ultrasound-mediated emulsification: Formulation, characterization and antimicrobial activity
Ying Shao, Chunhua Wu, Tiantian Wu, et al.
Carbohydrate Polymers (2018) Vol. 193, pp. 144-152
Closed Access | Times Cited: 140
The stabilization and release performances of curcumin-loaded liposomes coated by high and low molecular weight chitosan
Kedong Tai, Michael Rappolt, Like Mao, et al.
Food Hydrocolloids (2019) Vol. 99, pp. 105355-105355
Open Access | Times Cited: 138
Efficacy of free and encapsulated natural antioxidants in oxidative stability of edible oil: Special emphasis on nanoemulsion-based encapsulation
Simran Sharma, Sit Foon Cheng, Bhaswati Bhattacharya, et al.
Trends in Food Science & Technology (2019) Vol. 91, pp. 305-318
Closed Access | Times Cited: 123
Fabricating multilayer emulsions by using OSA starch and chitosan suitable for spray drying: Application in the encapsulation of β-carotene
Sheng Fang, Xiaojian Zhao, Yanmei Liu, et al.
Food Hydrocolloids (2019) Vol. 93, pp. 102-110
Closed Access | Times Cited: 121
Development of antiproliferative long-circulating liposomes co-encapsulating doxorubicin and curcumin, through the use of a quality-by-design approach
Lucia Ruxandra Tefas, Bianca Sylvester, Ioan Tomuță, et al.
Drug Design Development and Therapy (2017) Vol. Volume 11, pp. 1605-1621
Open Access | Times Cited: 118
Chitosan-loaded nanoemulsion containing Zataria Multiflora Boiss and Bunium persicum Boiss essential oils as edible coatings: Its impact on microbial quality of turkey meat and fate of inoculated pathogens
Kobra Keykhosravy, Saeid Khanzadi, Mohammad Hashemi, et al.
International Journal of Biological Macromolecules (2020) Vol. 150, pp. 904-913
Closed Access | Times Cited: 101
4D printing of lotus root powder gel: Color change induced by microwave
Chen Chen, Min Zhang, Chaofan Guo, et al.
Innovative Food Science & Emerging Technologies (2021) Vol. 68, pp. 102605-102605
Closed Access | Times Cited: 99
Effect of Surfactant Concentrations on Physicochemical Properties and Functionality of Curcumin Nanoemulsions Under Conditions Relevant to Commercial Utilization
Thanida Chuacharoen, Sehanat Prasongsuk, Cristina M. Sabliov
Molecules (2019) Vol. 24, Iss. 15, pp. 2744-2744
Open Access | Times Cited: 98
Fabrication of polysaccharide-based high internal phase emulsion gels: Enhancement of curcumin stability and bioaccessibility
Jinyu Miao, Na Xu, Ce Cheng, et al.
Food Hydrocolloids (2021) Vol. 117, pp. 106679-106679
Closed Access | Times Cited: 93
Improvement in storage stability and resveratrol retention by fabrication of hollow zein-chitosan composite particles
Muhammad Aslam Khan, Lingyun Chen, Li Liang
Food Hydrocolloids (2020) Vol. 113, pp. 106477-106477
Closed Access | Times Cited: 92
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