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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:

Tuning the rheological and tribological properties to simulate oral processing of novel high internal phase oleogel-in-water emulsions
Yanhui Zhang, Yichuan Wang, Ruoning Zhang, et al.
Food Hydrocolloids (2022) Vol. 131, pp. 107757-107757
Closed Access | Times Cited: 83

Showing 1-25 of 83 citing articles:

Improved sustained-release properties of ginger essential oil in a Pickering emulsion system incorporated in sodium alginate film and delayed postharvest senescence of mango fruits
Yiqin Zhang, Yijing Pu, Haitao Jiang, et al.
Food Chemistry (2023) Vol. 435, pp. 137534-137534
Closed Access | Times Cited: 49
Development of emulsion-based edible inks for 3D printing applications: Pickering emulsion gels
Chenxi Wang, Ruyu Yan, Xiaojing Li, et al.
Food Hydrocolloids (2023) Vol. 138, pp. 108482-108482
Closed Access | Times Cited: 46
One-step fabrication of microfluidic W/O/W droplets as fat-reduced high internal phase emulsions: Microstructure, stability and 3D printing performance
Guo Ling, Mengmeng Cao, Xing Chen, et al.
Food Hydrocolloids (2024) Vol. 150, pp. 109742-109742
Closed Access | Times Cited: 15
Regulation of rheological properties of soy protein isolate-beeswax based bigel inks for high-precision 3D printing
Runkang Qiu, Guodong Qiu, Peiyao Zhao, et al.
Food Hydrocolloids (2024) Vol. 153, pp. 110052-110052
Closed Access | Times Cited: 15
Transformation of high moisture extrusion on pea protein isolate in melting zone during: From the aspects of the rheological property, physicochemical attributes and modification mechanism
Dongyu Sun, Min Wu, Chengyi Zhou, et al.
Food Hydrocolloids (2022) Vol. 133, pp. 108016-108016
Closed Access | Times Cited: 38
Oral sensation and gastrointestinal digestive profiles of bigels tuned by the mass ratio of konjac glucomannan to gelatin in the binary hydrogel matrix
Lang Liu, Abdullah, Wenni Tian, et al.
Carbohydrate Polymers (2023) Vol. 312, pp. 120765-120765
Closed Access | Times Cited: 31
High internal phase emulsions stabilized by alkaline-extracted walnut protein isolates and their application in food 3D printing
Xuan Huang, Chunjun Yan, Yanfei Xu, et al.
Food Research International (2023) Vol. 169, pp. 112858-112858
Closed Access | Times Cited: 31
Novel high internal phase oleogels-in-water pickering emulsions stabilized solely by whey protein isolate for 3D printing and fucoxanthin delivery
Wenbo Shang, Yuanda Sun, Jia Song, et al.
Food Hydrocolloids (2023) Vol. 140, pp. 108609-108609
Closed Access | Times Cited: 29
The linear/nonlinear rheological behaviors of Pickering emulsion stabilized by Zein and Xanthan gum: Effect of interfacial assembly strategies
Hong Chen, Qiming Wang, Zhenan Rao, et al.
Food Hydrocolloids (2023) Vol. 145, pp. 109116-109116
Closed Access | Times Cited: 29
Fabrication of a double-network high internal phase emulsion gel stabilized by bacterial cellulose nanofibrils: Enhancement of heat stability and 3D printing
Yihui Wang, Qing Liu, Yueyue Yang, et al.
Food Hydrocolloids (2023) Vol. 143, pp. 108872-108872
Open Access | Times Cited: 27
Enhanced freeze-thawing stability of water-in-oil Pickering emulsions stabilized by ethylcellulose nanoparticles and oleogels
Ruoning Zhang, Yanhui Zhang, Jingjing Yu, et al.
Carbohydrate Polymers (2023) Vol. 312, pp. 120814-120814
Closed Access | Times Cited: 24
Salmon protein gel enhancement for dysphagia diets: Konjac glucomannan and composite emulsions as texture modifiers
Siyuan Fei, Yu Li, Kangjing Liu, et al.
International Journal of Biological Macromolecules (2023) Vol. 258, pp. 128805-128805
Closed Access | Times Cited: 23
Effect of variation in basic emulsion structure and polysaccharide content on the physicochemical properties and structure of composite-based emulsion gels as cube fat mimetics
Yuqing Ren, Lai Wei, Jun Hao Yoong, et al.
Food Chemistry (2023) Vol. 434, pp. 137450-137450
Closed Access | Times Cited: 22
Tailoring 3D-printed high internal phase emulsion-rice starch gels: Role of amylose in rheology and bioactive stability
Luyao Zheng, Dong Li, Lijun Wang, et al.
Carbohydrate Polymers (2024) Vol. 331, pp. 121891-121891
Closed Access | Times Cited: 13
Enhanced stability and antibacterial efficacy of edible oleogels-in-water high internal phase emulsions prepared from soybean lipophilic protein
Yuanda Sun, Pengjing Zhang, Yitong Hou, et al.
Food Hydrocolloids (2024) Vol. 154, pp. 110058-110058
Closed Access | Times Cited: 12
Preparation and characterization of edible coating and film composed of sodium alginate/ylang-ylang oil/cellulose nanocrystals Pickering emulsion and its application to post-harvest control of mandarin (Citrus reticulata)
Francis Ngwane Nkede, Mohammad Hamayoon Wardak, Ata Aditya Wardana, et al.
Colloids and Surfaces A Physicochemical and Engineering Aspects (2024) Vol. 691, pp. 133859-133859
Closed Access | Times Cited: 10
Novel Pickering bigels stabilized by whey protein microgels: Interfacial properties, oral sensation and gastrointestinal digestive profiles
Lang Liu, Wenbo Wang, Shenglin Duan, et al.
Food Research International (2024) Vol. 188, pp. 114352-114352
Closed Access | Times Cited: 10
Starch based fat replacers in food system: Modification, structured design, and application
Qianzhu Lin, Ling Jiang, Xiaojing Li, et al.
Food Bioscience (2024) Vol. 59, pp. 104149-104149
Closed Access | Times Cited: 8
Pea protein/carboxymethyl cellulose complexes prepared using a pH cycle strategy as stabilizers of high internal phase emulsions for 3D printing
Liangyun Xu, Yihui Wang, Yueyue Yang, et al.
International Journal of Biological Macromolecules (2024) Vol. 269, pp. 131967-131967
Closed Access | Times Cited: 8
Impact of disintegrants on rheological properties and printability in SSE 3D printing of immediate-release formulations
Morenikeji Aina, Darya Kuznyetsova, Fabien Baillon, et al.
European Journal of Pharmaceutical Sciences (2025) Vol. 206, pp. 107017-107017
Open Access | Times Cited: 1
Rheology and Tribology of Ethylcellulose-Based Oleogels and W/O Emulsions as Fat Substitutes: Role of Glycerol Monostearate
Ruoning Zhang, Yanhui Zhang, Jingjing Yu, et al.
Foods (2022) Vol. 11, Iss. 15, pp. 2364-2364
Open Access | Times Cited: 36
Oleofoams and emulsion foams stabilized by sodium stearoyl lactylate: Insight into their relations based on microstructure, rheology and tribology
Liyang Du, Zong Meng
Food Hydrocolloids (2022) Vol. 137, pp. 108317-108317
Closed Access | Times Cited: 33
κ-Carrageenan/konjac glucomannan composite hydrogel filled with rhamnolipid-stabilized nanostructured lipid carrier: Improvement of structure and properties
Xin Shu, Yajie Wei, Xiaoli Luo, et al.
Food Hydrocolloids (2022) Vol. 134, pp. 108088-108088
Closed Access | Times Cited: 28
Effect of simulated saliva on rheological and tribological properties of oleogel-in-water HIPEs during oral processing
Yanhui Zhang, Ruoning Zhang, Yao Lu, et al.
Journal of Colloid and Interface Science (2023) Vol. 653, pp. 1018-1027
Closed Access | Times Cited: 19
High internal phase emulsions stabilized by walnut protein amyloid-like aggregates and their application in food 3D printing
Changwei He, Yanfei Xu, Min Ling, et al.
Food Hydrocolloids (2023) Vol. 147, pp. 109444-109444
Closed Access | Times Cited: 19
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