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:
Influence of emulsifier type on the in vitro digestion of fish oil-in-water emulsions in the presence of an anionic marine polysaccharide (fucoidan): Caseinate, whey protein, lecithin, or Tween 80
Yaoguang Chang, David Julian McClements
Food Hydrocolloids (2016) Vol. 61, pp. 92-101
Open Access | Times Cited: 204
Yaoguang Chang, David Julian McClements
Food Hydrocolloids (2016) Vol. 61, pp. 92-101
Open Access | Times Cited: 204
Showing 1-25 of 204 citing articles:
Encapsulation, protection, and delivery of bioactive proteins and peptides using nanoparticle and microparticle systems: A review
David Julian McClements
Advances in Colloid and Interface Science (2018) Vol. 253, pp. 1-22
Open Access | Times Cited: 363
David Julian McClements
Advances in Colloid and Interface Science (2018) Vol. 253, pp. 1-22
Open Access | Times Cited: 363
Enhanced delivery of lipophilic bioactives using emulsions: a review of major factors affecting vitamin, nutraceutical, and lipid bioaccessibility
David Julian McClements
Food & Function (2017) Vol. 9, Iss. 1, pp. 22-41
Closed Access | Times Cited: 213
David Julian McClements
Food & Function (2017) Vol. 9, Iss. 1, pp. 22-41
Closed Access | Times Cited: 213
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
Lei Dai, Yang Wei, Cuixia Sun, et al.
Food Hydrocolloids (2018) Vol. 85, pp. 75-85
Closed Access | Times Cited: 179
Development of Next-Generation Nutritionally Fortified Plant-Based Milk Substitutes: Structural Design Principles
David Julian McClements
Foods (2020) Vol. 9, Iss. 4, pp. 421-421
Open Access | Times Cited: 167
David Julian McClements
Foods (2020) Vol. 9, Iss. 4, pp. 421-421
Open Access | Times Cited: 167
Recent advances in polysaccharides stabilized emulsions for encapsulation and delivery of bioactive food ingredients: A review
Ruyuan Zhang, Tarun Belwal, Li Li, et al.
Carbohydrate Polymers (2020) Vol. 242, pp. 116388-116388
Closed Access | Times Cited: 160
Ruyuan Zhang, Tarun Belwal, Li Li, et al.
Carbohydrate Polymers (2020) Vol. 242, pp. 116388-116388
Closed Access | Times Cited: 160
Advances in edible nanoemulsions: Digestion, bioavailability, and potential toxicity
David Julian McClements
Progress in Lipid Research (2020) Vol. 81, pp. 101081-101081
Open Access | Times Cited: 149
David Julian McClements
Progress in Lipid Research (2020) Vol. 81, pp. 101081-101081
Open Access | Times Cited: 149
Advances and challenges in liposome digestion: Surface interaction, biological fate, and GIT modeling
Weilin Liu, Aiqian Ye, Feifei Han, et al.
Advances in Colloid and Interface Science (2018) Vol. 263, pp. 52-67
Closed Access | Times Cited: 151
Weilin Liu, Aiqian Ye, Feifei Han, et al.
Advances in Colloid and Interface Science (2018) Vol. 263, pp. 52-67
Closed Access | Times Cited: 151
Effects of plasma chemistry on the interfacial performance of protein and polysaccharide in emulsion
Yu-Han Jiang, Jun‐Hu Cheng, Da‐Wen Sun
Trends in Food Science & Technology (2020) Vol. 98, pp. 129-139
Open Access | Times Cited: 128
Yu-Han Jiang, Jun‐Hu Cheng, Da‐Wen Sun
Trends in Food Science & Technology (2020) Vol. 98, pp. 129-139
Open Access | Times Cited: 128
Functional emulsion gels with potential application in meat products
Camila de Souza Paglarini, Guilherme de Figueiredo Furtado, João Paulo Biachi, et al.
Journal of Food Engineering (2017) Vol. 222, pp. 29-37
Closed Access | Times Cited: 124
Camila de Souza Paglarini, Guilherme de Figueiredo Furtado, João Paulo Biachi, et al.
Journal of Food Engineering (2017) Vol. 222, pp. 29-37
Closed Access | Times Cited: 124
Effect of degree of octenyl succinic anhydride (OSA) substitution on the digestion of emulsions and the bioaccessibility of β-carotene in OSA-modified-starch-stabilized-emulsions
Quanquan Lin, Rong Liang, Fang Zhong, et al.
Food Hydrocolloids (2018) Vol. 84, pp. 303-312
Closed Access | Times Cited: 115
Quanquan Lin, Rong Liang, Fang Zhong, et al.
Food Hydrocolloids (2018) Vol. 84, pp. 303-312
Closed Access | Times Cited: 115
Oil-in-water Pickering emulsions via microfluidization with cellulose nanocrystals: 2. In vitro lipid digestion
Long Bai, Shanshan Lv, Wenchao Xiang, et al.
Food Hydrocolloids (2019) Vol. 96, pp. 709-716
Open Access | Times Cited: 109
Long Bai, Shanshan Lv, Wenchao Xiang, et al.
Food Hydrocolloids (2019) Vol. 96, pp. 709-716
Open Access | Times Cited: 109
Stable emulsion produced from casein and soy polysaccharide compacted complex for protection and oral delivery of curcumin
Guangrui Xu, Chaonan Wang, Ping Yao
Food Hydrocolloids (2017) Vol. 71, pp. 108-117
Closed Access | Times Cited: 88
Guangrui Xu, Chaonan Wang, Ping Yao
Food Hydrocolloids (2017) Vol. 71, pp. 108-117
Closed Access | Times Cited: 88
Effect of flaxseed polyphenols on physical stability and oxidative stability of flaxseed oil-in-water nanoemulsions
Cheng Chen, Xiao Yu, David Julian McClements, et al.
Food Chemistry (2019) Vol. 301, pp. 125207-125207
Open Access | Times Cited: 87
Cheng Chen, Xiao Yu, David Julian McClements, et al.
Food Chemistry (2019) Vol. 301, pp. 125207-125207
Open Access | Times Cited: 87
Effect of interfacial layer number on the storage stability and in vitro digestion of fish oil-loaded multilayer emulsions consisting of gelatin particle and polysaccharides
Mengzhen Ding, Lijie Liu, Ting Zhang, et al.
Food Chemistry (2020) Vol. 336, pp. 127686-127686
Closed Access | Times Cited: 76
Mengzhen Ding, Lijie Liu, Ting Zhang, et al.
Food Chemistry (2020) Vol. 336, pp. 127686-127686
Closed Access | Times Cited: 76
Encapsulation and Protection of Omega-3-Rich Fish Oils Using Food-Grade Delivery Systems
Vishnu Kalladathvalappil Venugopalan, Lekshmi Ramadevi Gopakumar, K.K. Ajeeshkumar, et al.
Foods (2021) Vol. 10, Iss. 7, pp. 1566-1566
Open Access | Times Cited: 73
Vishnu Kalladathvalappil Venugopalan, Lekshmi Ramadevi Gopakumar, K.K. Ajeeshkumar, et al.
Foods (2021) Vol. 10, Iss. 7, pp. 1566-1566
Open Access | Times Cited: 73
Lipolysis products formation during in vitro gastric digestion is affected by the emulsion interfacial composition
M.R. Infantes-Garcia, S.H.E. Verkempinck, P.G. Gonzalez-Fuentes, et al.
Food Hydrocolloids (2020) Vol. 110, pp. 106163-106163
Open Access | Times Cited: 70
M.R. Infantes-Garcia, S.H.E. Verkempinck, P.G. Gonzalez-Fuentes, et al.
Food Hydrocolloids (2020) Vol. 110, pp. 106163-106163
Open Access | Times Cited: 70
Protein-based hydrogelled emulsions and their application as fat replacers in meat products: A review
Camila de Souza Paglarini, Vitor André Silva Vidal, Silvana Martini, et al.
Critical Reviews in Food Science and Nutrition (2020) Vol. 62, Iss. 3, pp. 640-655
Closed Access | Times Cited: 70
Camila de Souza Paglarini, Vitor André Silva Vidal, Silvana Martini, et al.
Critical Reviews in Food Science and Nutrition (2020) Vol. 62, Iss. 3, pp. 640-655
Closed Access | Times Cited: 70
Yogurts supplemented with lipid emulsions rich in omega-3 fatty acids: New insights into the fortification, microencapsulation, quality properties, and health-promoting effects
Cansu Ekin Gümüş, Seyed Mohammad Taghi Gharibzahedi
Trends in Food Science & Technology (2021) Vol. 110, pp. 267-279
Closed Access | Times Cited: 69
Cansu Ekin Gümüş, Seyed Mohammad Taghi Gharibzahedi
Trends in Food Science & Technology (2021) Vol. 110, pp. 267-279
Closed Access | Times Cited: 69
Nanoencapsulation of lutein within lipid-based delivery systems: Characterization and comparison of zein peptide stabilized nano-emulsion, solid lipid nanoparticle, and nano-structured lipid carrier
Mengyao Liu, Fuli Wang, Chuanfen Pu, et al.
Food Chemistry (2021) Vol. 358, pp. 129840-129840
Closed Access | Times Cited: 62
Mengyao Liu, Fuli Wang, Chuanfen Pu, et al.
Food Chemistry (2021) Vol. 358, pp. 129840-129840
Closed Access | Times Cited: 62
Application of static in vitro digestion models for assessing the bioaccessibility of hydrophobic bioactives: A review
Yunbing Tan, Hualu Zhou, David Julian McClements
Trends in Food Science & Technology (2022) Vol. 122, pp. 314-327
Open Access | Times Cited: 56
Yunbing Tan, Hualu Zhou, David Julian McClements
Trends in Food Science & Technology (2022) Vol. 122, pp. 314-327
Open Access | Times Cited: 56
A comparative investigation of anionic polysaccharides (sulfated fucan, ι-carrageenan, κ-carrageenan, and alginate) on the fabrication, stability, rheology, and digestion of multilayer emulsion
Feifei Shi, Yaoguang Chang, Jingjing Shen, et al.
Food Hydrocolloids (2022) Vol. 134, pp. 108081-108081
Closed Access | Times Cited: 52
Feifei Shi, Yaoguang Chang, Jingjing Shen, et al.
Food Hydrocolloids (2022) Vol. 134, pp. 108081-108081
Closed Access | Times Cited: 52
Physicochemical properties and digestibility of thermally induced ovalbumin–oil emulsion gels: Effect of interfacial film type and oil droplets size
Ruiling Li, Hui Xue, Binghong Gao, et al.
Food Hydrocolloids (2022) Vol. 131, pp. 107747-107747
Closed Access | Times Cited: 44
Ruiling Li, Hui Xue, Binghong Gao, et al.
Food Hydrocolloids (2022) Vol. 131, pp. 107747-107747
Closed Access | Times Cited: 44
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: 38
Chanchan Sun, Man Zhang, Xirui Zhang, et al.
Trends in Food Science & Technology (2022) Vol. 127, pp. 38-48
Closed Access | Times Cited: 38
Ultrasonic and homogenization: An overview of the preparation of an edible protein–polysaccharide complex emulsion
Abdul Qayum, Arif Rashid, Qiufang Liang, et al.
Comprehensive Reviews in Food Science and Food Safety (2023) Vol. 22, Iss. 6, pp. 4242-4281
Open Access | Times Cited: 33
Abdul Qayum, Arif Rashid, Qiufang Liang, et al.
Comprehensive Reviews in Food Science and Food Safety (2023) Vol. 22, Iss. 6, pp. 4242-4281
Open Access | Times Cited: 33
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
Mengjie Geng, Xixi Wu, Xiangyun Tan, et al.
Food Bioscience (2024) Vol. 59, pp. 104113-104113
Closed Access | Times Cited: 13
