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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:

The perfect hydrocolloid stabilizer: Imagination versus reality
Brent S. Murray, Rammile Ettelaie, Anwesha Sarkar, et al.
Food Hydrocolloids (2021) Vol. 117, pp. 106696-106696
Open Access | Times Cited: 31

Showing 1-25 of 31 citing articles:

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: 44
General approaches to biopolymer-based Pickering emulsions
Rahiya Rayees, Adil Gani, Nairah Noor, et al.
International Journal of Biological Macromolecules (2024) Vol. 267, pp. 131430-131430
Closed Access | Times Cited: 24
Food Hydrocolloids: Structure, Properties, and Applications
Yanlei Gao, Ru Liu, Hongshan Liang
Foods (2024) Vol. 13, Iss. 7, pp. 1077-1077
Open Access | Times Cited: 9
Synthetic and biopolymeric microgels: Review of similarities and difference in behaviour in bulk phases and at interfaces
Daisy Z. Akgonullu, Brent S. Murray, Simon D. Connell, et al.
Advances in Colloid and Interface Science (2023) Vol. 320, pp. 102983-102983
Open Access | Times Cited: 17
Encapsulation of short-chain bioactive peptides (BAPs) for gastrointestinal delivery: a review
Yoni Atma, Brent S. Murray, Amin Sadeghpour, et al.
Food & Function (2024) Vol. 15, Iss. 8, pp. 3959-3979
Open Access | Times Cited: 7
Modulation of viscosity, microstructure and lipolysis of W/O emulsions by cellulose ethers during in vitro digestion in the dynamic and semi-dynamic gastrointestinal models
Shahid Iqbal, Ping Zhang, Peng Wu, et al.
Food Hydrocolloids (2022) Vol. 128, pp. 107584-107584
Closed Access | Times Cited: 24
Evolution of the structure of meat protein particles at the oil–water interface facilitates the ultra-long storage stability of high internal pickering emulsion
Shuyu Tan, Mingying Du, Gaibo Yuan, et al.
Food Hydrocolloids (2023) Vol. 140, pp. 108658-108658
Closed Access | Times Cited: 12
Insights into the emulsification mechanism of the surfactant-like protein oleosin
Lorenz Plankensteiner, Marie Hennebelle, Jean‐Paul Vincken, et al.
Journal of Colloid and Interface Science (2023) Vol. 657, pp. 352-362
Open Access | Times Cited: 11
Phosphorylation altered structural flexibility of goose liver protein: Relation to interfacial and emulsifying properties
Yangyang Hu, Changyu Zhou, Xiaoqun Zeng, et al.
Journal of Food Engineering (2024) Vol. 375, pp. 112040-112040
Closed Access | Times Cited: 4
Characterization and Emulsifying Ability of Cassava Peels Solubilized Using Hydrothermal Treatments
Jane Chizie Ogbonna, Mitsutoshi Nakajima, Marcos A. Neves
Polymers (2025) Vol. 17, Iss. 4, pp. 496-496
Open Access
Unravelling Protein–Fungal Hyphae Interactions at the Nanoscale
Mary C. Okeudo-Cogan, Brent S. Murray, Rammile Ettelaie, et al.
ACS Applied Materials & Interfaces (2025)
Open Access
Pentacyclic triterpene-loaded emulsion stabilized by Agaricus blazei Murill polysaccharides: Factorial design and cytoprotection study
Matheus da Silva Campelo, Cecília Brilhante Aragão, Izabell Maria Martins Teixeira, et al.
International Journal of Biological Macromolecules (2023) Vol. 234, pp. 123731-123731
Closed Access | Times Cited: 9
A combined experimental and computational study on the interfacial distribution behavior in colloidal particle-surfactant co-stabilized Pickering emulsions
Zhibin Chen, Wenbo Wang, Wenxu Zheng, et al.
Food Research International (2023) Vol. 168, pp. 112752-112752
Closed Access | Times Cited: 9
Phosphate type dependent phosphorylation on the interfacial and emulsion stabilizing behaviors of goose liver protein: Perspective of protein charging
Yangyang Hu, Changyu Zhou, Xiaoqun Zeng, et al.
Colloids and Surfaces B Biointerfaces (2024) Vol. 238, pp. 113872-113872
Closed Access | Times Cited: 3
Heat-induced glycosylation with dextran to enhance solubility and interfacial properties of enzymatically hydrolyzed zein
Wanying He, Liang Tian, Fang Fang, et al.
Journal of Food Engineering (2022) Vol. 321, pp. 110946-110946
Open Access | Times Cited: 14
Enhancing the bioaccessibility of puerarin through the collaboration of high internal phase Pickering emulsions with β-carotene
Ruren Li, Gaibo Yuan, Denghui Li, et al.
Food & Function (2022) Vol. 13, Iss. 5, pp. 2534-2544
Closed Access | Times Cited: 14
Rheological and tribological characterization of herbal sweet sauce with different stabilizing systems
Aunchalee Aussanasuwannakul, Kartik Pondicherry, Janpen Saengprakai
CyTA - Journal of Food (2022) Vol. 20, Iss. 1, pp. 158-171
Open Access | Times Cited: 10
Versatile Polysaccharides for Application to Semi-Solid and Fluid Foods: The Pectin Case
Taíse Toniazzo, João Paulo Fabi
Fluids (2023) Vol. 8, Iss. 9, pp. 243-243
Open Access | Times Cited: 6
Effect of non-starch polysaccharides on the in vitro gastric digestion of soy-based milk alternatives
Davood Zaeim, Weilin Liu, Jianzhong Han, et al.
Food Hydrocolloids (2022) Vol. 133, pp. 107875-107875
Open Access | Times Cited: 8
Glycation influencing lubrication: Tribology principles derived from nature to inspire future food colloid design
Anwesha Sarkar, Khalid Gul
Current Opinion in Colloid & Interface Science (2023) Vol. 69, pp. 101782-101782
Open Access | Times Cited: 4
Enzymatic hydrolysis of legume proteins: Lessons on surface property outcomes
Mingxin Wang, Rammile Ettelaie, Anwesha Sarkar
Current Opinion in Food Science (2024), pp. 101259-101259
Open Access | Times Cited: 1
Myofibrillar protein aggregate evolution regulates interfacial adsorption behavior to maintain long-term stability of high internal phase Pickering emulsions
Jiaqi Zhao, Ruren Li, Fan Song, et al.
Food Hydrocolloids (2024), pp. 111039-111039
Closed Access | Times Cited: 1
Surface adsorption properties of peptides produced by non-optimum pH pepsinolysis of proteins: A combined experimental and self-consistent-field calculation study
C.J. Chen, Brent S. Murray, Rammile Ettelaie
Journal of Colloid and Interface Science (2023) Vol. 652, pp. 405-417
Open Access | Times Cited: 3
Modulating digestion by composite interfacial layer in structured oil-in-water emulsions
Paula Kiyomi Okuro, Andresa Gomes, Rosiane Lopes Cunha
Colloids and Surfaces A Physicochemical and Engineering Aspects (2023) Vol. 675, pp. 132071-132071
Closed Access | Times Cited: 2
Improving emulsifying properties of okara-derived insoluble soybean fiber (ISF): contribution of steam-cooking processing and various fractions of ISF
Xiujie Zhao, Bifen Chen, Tongxun Liu, et al.
Food Bioscience (2024) Vol. 59, pp. 103921-103921
Closed Access
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