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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:

Low density lipoprotein-pectin complexes stabilized high internal phase pickering emulsions: The effects of pH conditions and mass ratios
Zhenshun Li, Yating Xiong, Yi Wang, et al.
Food Hydrocolloids (2022) Vol. 134, pp. 108004-108004
Closed Access | Times Cited: 56

Showing 1-25 of 56 citing articles:

High internal phase emulsions stabilized by pea protein isolate modified by ultrasound and pH-shifting: Effect of chitosan self-assembled particles
Jingnan Zhang, Siqi Zhao, Qian Liu, et al.
Food Hydrocolloids (2023) Vol. 141, pp. 108715-108715
Closed Access | Times Cited: 44
A review of high internal phase Pickering emulsions: Stabilization, rheology, and 3D printing application
Xiao He, Qingye Lu
Advances in Colloid and Interface Science (2024) Vol. 324, pp. 103086-103086
Open Access | Times Cited: 43
Fabrication of edible inks for 3D printing as a dysphagia food: An emerging application of bigels
Erpeng Chao, Xiaowei Yan, Liuping Fan
Food Hydrocolloids (2024) Vol. 157, pp. 110463-110463
Closed Access | Times Cited: 15
Physiochemical and rheological characterization of plant-based proteins, pectin, and chitin nanofibers for developing Pickering emulsions as potential fat alternatives
Chenyang Ji, Yi Wang, W. K. Anson, et al.
Food Chemistry (2025) Vol. 472, pp. 142975-142975
Closed Access | Times Cited: 2
Characterization of bacterial cellulose nanofibers/soy protein isolate complex particles for Pickering emulsion gels: The effect of protein structure changes induced by pH
Fengrui Zhang, Rui Shen, Jia Xue, et al.
International Journal of Biological Macromolecules (2022) Vol. 226, pp. 254-266
Closed Access | Times Cited: 39
Improving the physicochemical stability of Pickering emulsion stabilized by glycosylated whey protein isolate/cyanidin-3-glucoside to deliver curcumin
Xiaoya Tao, Cheng Chen, Yaochang Li, et al.
International Journal of Biological Macromolecules (2022) Vol. 229, pp. 1-10
Closed Access | Times Cited: 38
Development of novel EGCG/Fe loaded sodium alginate-based packaging films with antibacterial and slow-release properties
Shuifang Mao, Yanming Ren, Changqing Wei, et al.
Food Hydrocolloids (2023) Vol. 145, pp. 109032-109032
Closed Access | Times Cited: 37
Understanding the structure, interfacial properties, and digestion fate of high internal phase Pickering emulsions stabilized by food-grade coacervates: Tracing the dynamic transition from coacervates to complexes
Lechuan Wang, Mengzhuo Liu, Panpan Guo, et al.
Food Chemistry (2023) Vol. 414, pp. 135718-135718
Closed Access | Times Cited: 33
Sodium alginate/guar gum based nanocomposite film incorporating β-Cyclodextrin/persimmon pectin-stabilized baobab seed oil Pickering emulsion for mushroom preservation
Zhikun Yang, Mingrui Li, Yanxiao Li, et al.
Food Chemistry (2023) Vol. 437, pp. 137891-137891
Closed Access | Times Cited: 33
Dopamine-functionalized pectin-based Pickering emulsion as an oral drug delivery system
Jiaqi Zhang, Haichao Li, Jie Wang, et al.
Colloids and Surfaces A Physicochemical and Engineering Aspects (2023) Vol. 673, pp. 131807-131807
Closed Access | Times Cited: 27
Soy protein isolate/carboxymethyl cellulose sodium complexes system stabilized high internal phase Pickering emulsions: Stabilization mechanism based on noncovalent interaction
Fuwei Sun, Tianfu Cheng, Shuanghe Ren, et al.
International Journal of Biological Macromolecules (2023) Vol. 256, pp. 128381-128381
Closed Access | Times Cited: 24
Development of high internal phase Pickering emulsions stabilized by egg yolk and carboxymethylcellulose complexes to improve β-carotene bioaccessibility for the elderly
Jingjie Hou, Guixin Tan, Shihui Hua, et al.
Food Research International (2023) Vol. 177, pp. 113835-113835
Closed Access | Times Cited: 24
Emulsion and its application in the food field: An update review
Yitong Wang, Chao Ai, Hui Wang, et al.
eFood (2023) Vol. 4, Iss. 4
Open Access | Times Cited: 23
Effects of different solid particle sizes on oat protein isolate and pectin particle-stabilized Pickering emulsions and their use as delivery systems
Ziyun Liu, Kaiwen Zheng, Ruizhe Yan, et al.
Food Chemistry (2024) Vol. 454, pp. 139681-139681
Closed Access | Times Cited: 14
Future trends in the field of Pickering emulsions: stabilizers, spray-dried microencapsulation and rehydration for food applications
Weihao Meng, Hongnan Sun, Taihua Mu, et al.
Trends in Food Science & Technology (2024) Vol. 150, pp. 104610-104610
Closed Access | Times Cited: 14
Insight into oil-water interfacial adsorption of protein particles towards regulating Pickering emulsions: A review
Meng Li, Haiying Yu, Munkh‐Amgalan Gantumur, et al.
International Journal of Biological Macromolecules (2024) Vol. 272, pp. 132937-132937
Closed Access | Times Cited: 12
Exploring the phase behavior of natural egg yolk-carboxymethyl cellulose concentrate: Impact on emulsification and gelling properties
Jingjie Hou, Hongyu Chang, Yufei Liu, et al.
Food Hydrocolloids (2024) Vol. 157, pp. 110385-110385
Closed Access | Times Cited: 11
Influence of carboxymethyl cellulose on the stability, rheology, and curcumin bioaccessibility of high internal phase Pickering emulsions
Wenjuan Wang, Suping Ji, Qiang Xia
Carbohydrate Polymers (2024) Vol. 334, pp. 122041-122041
Closed Access | Times Cited: 8
Pectin: A review with recent advances in the emerging revolution and multiscale evaluation approaches of its emulsifying characteristics
Yangyang Jia, Chuang Wang, Ibrahim Khalifa, et al.
Food Hydrocolloids (2024) Vol. 157, pp. 110428-110428
Closed Access | Times Cited: 8
Whey protein-tannic acid conjugate stabilized high internal phase Pickering emulsions: Interfacial stability based on covalent crosslinking
Yating Xiong, Zhenshun Li, Xian Yang
Colloids and Surfaces A Physicochemical and Engineering Aspects (2023) Vol. 672, pp. 131690-131690
Open Access | Times Cited: 21
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: 21
Polysaccharide-dependent depletion strategy to fabricate pickering emulsion gels
Qiulan Tong, Yi Zeng, Lei Ma, et al.
Food Hydrocolloids (2023) Vol. 145, pp. 109175-109175
Closed Access | Times Cited: 20
Research progress on plant-based protein Pickering particles: Stabilization mechanisms, preparation methods, and application prospects in the food industry
Yachao Tian, Fuwei Sun, Ting‐Fang Wang, et al.
Food Chemistry X (2023) Vol. 21, pp. 101066-101066
Open Access | Times Cited: 17
Soy protein isolate-sodium alginate colloidal particles for improving the stability of high internal phase Pickering emulsions: Effects of mass ratios
Zhi Wang, Yubo Zhao, Haotian Liu, et al.
Food Chemistry X (2023) Vol. 21, pp. 101094-101094
Open Access | Times Cited: 17
The present state and future outlook of pectin-based nanoparticles in the stabilization of Pickering emulsions
Shengxue Zhou, Wei Zhang, Xiao Han, et al.
Critical Reviews in Food Science and Nutrition (2024), pp. 1-25
Closed Access | Times Cited: 7
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