Open Access Helper

OpenAlex Citation Counts

OpenAlex Citations Logo

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:

Effect of interaction between ovotransferrin fibrils and pectin on properties of oleogel-based Pickering emulsions
Yue Dong, Zihao Wei, Changhu Xue
Food Hydrocolloids (2023) Vol. 140, pp. 108620-108620
Closed Access | Times Cited: 39

Showing 1-25 of 39 citing articles:

Pectin Hydrogels: Gel-Forming Behaviors, Mechanisms, and Food Applications
Nurul Saadah Said, Ibukunoluwa Fola Olawuyi, Won Young Lee
Gels (2023) Vol. 9, Iss. 9, pp. 732-732
Open Access | Times Cited: 65
Edible polysaccharide-based oleogels and novel emulsion gels as fat analogues: A review
Xiangfang Hu, Qinbo Jiang, Liyang Du, et al.
Carbohydrate Polymers (2023) Vol. 322, pp. 121328-121328
Closed Access | Times Cited: 28
Protein-based emulsion gels as materials for delivery of bioactive substances: Formation, structures, applications and challenges
Ruiling Li, Yong Guo, Ai‐Jun Dong, et al.
Food Hydrocolloids (2023) Vol. 144, pp. 108921-108921
Closed Access | Times Cited: 25
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: 9
Pickering emulsion with high freeze-thaw stability stabilized by xanthan gum/lysozyme nanoparticles and konjac glucomannan
Wei Xu, Yin Jia, Jingyi Li, et al.
International Journal of Biological Macromolecules (2024) Vol. 261, pp. 129740-129740
Closed Access | Times Cited: 8
Stability and programmed sequential release of Lactobacillus plantarum and curcumin encapsulated in bilayer-stabilized W1/O/W2 double emulsion: Effect of pectin as protective shell
Yijie Hua, Zihao Wei, Changhu Xue, et al.
International Journal of Biological Macromolecules (2024) Vol. 265, pp. 130805-130805
Closed Access | Times Cited: 8
Natural oleogelators for the formulation of oleogels by considering their rheological and textural perspective; a review
Behnaz Hashemi, Mehdi Varidi, Elham Assadpour, et al.
International Journal of Biological Macromolecules (2024) Vol. 259, pp. 129246-129246
Closed Access | Times Cited: 7
Sodium caseinate/pectin complex-stabilized emulsion: Multi-frequency ultrasound regulation, characterization and its application in quercetin delivery
Yuxuan Liu, Qiufang Liang, Ying Liu, et al.
Food Hydrocolloids (2024) Vol. 156, pp. 110316-110316
Closed Access | Times Cited: 7
One-step in-situ fabrication of novel food-grade Janus droplets with zein and alginate: Dual effect of phase separation and interfacial equilibrium
Xiaolong Li, Zihao Wei
Food Hydrocolloids (2024) Vol. 151, pp. 109786-109786
Closed Access | Times Cited: 6
Effects and mechanisms of ultrasound-assisted emulsification treatment on the curcumin delivery and digestive properties of myofibrillar protein-carboxymethyl cellulose complex emulsion gel
Lei Zhou, Jiaming Cai, Jingyu Wang, et al.
Food Research International (2024) Vol. 188, pp. 114531-114531
Closed Access | Times Cited: 6
Enhancing stability and performance of emulsion stabilized by soy protein isolate nanofiber - polysaccharide complexes
Yanan Shi, Cao Jin, Liang Li, et al.
LWT (2024) Vol. 205, pp. 116495-116495
Open Access | Times Cited: 6
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
Recent advances in nutraceutical delivery systems constructed by protein–polysaccharide complexes: A systematic review
Tianqi Cao, Zihao Wei, Changhu Xue
Comprehensive Reviews in Food Science and Food Safety (2025) Vol. 24, Iss. 1
Closed Access
Oleogel-based Pickering emulsions stabilized by pea protein isolate aggregates with different morphologies: Curcumin protection and microencapsulation
Zihao Wei, Qi Zhou, Qingqing Liu, et al.
Food Chemistry (2025), pp. 143108-143108
Closed Access
Multi-responsive Pickering emulsions stabilized by amphiphilic cellulose nanocrystals for building smart release systems of hydrophobic drugs
Keran Li, Lifei Peng, Jing Li, et al.
Carbohydrate Polymers (2025), pp. 123348-123348
Closed Access
Dual-modified starch as particulate emulsifier for Pickering emulsion: Structure, safety properties, and application for encapsulating curcumin
Yanjin Du, Lingling Niu, Xinkun Song, et al.
International Journal of Biological Macromolecules (2024) Vol. 266, pp. 131206-131206
Closed Access | Times Cited: 5
Encapsulation of lycopene in Pickering emulsion stabilized by complexes of whey protein isolate fibrils and sodium alginate: Physicochemical property, structural characterization and in vitro digestion property
Qiaomei Zhu, Yihua Qiu, Lujia Zhang, et al.
Food Research International (2024) Vol. 191, pp. 114675-114675
Closed Access | Times Cited: 4
Smart Alginate Nanomaterials: Revolutionizing Food Across Delivery, Preservation, Packaging, Safety, and Waste Upcycling
Shweta Rathee, Kshitij RB Singh, Sadhucharan Mallick, et al.
Carbohydrate Polymer Technologies and Applications (2024) Vol. 8, pp. 100568-100568
Open Access | Times Cited: 3
Structuring low-density lipoprotein-based oleogels with pectin via an emulsion-templated approach: Formation and characterization
Mahmoud Abou-Elsoud, Mohamed Salama, Zuyue Li, et al.
Journal of Food Engineering (2024) Vol. 387, pp. 112340-112340
Closed Access | Times Cited: 3
Preparation of core–shell hordein/pectin nanoparticles as quercetin delivery matrices: Physicochemical properties and colon-specific release analyses
Xiaomin Zhang, Zihao Wei, Yuanjing Sun, et al.
Food Research International (2023) Vol. 170, pp. 112971-112971
Closed Access | Times Cited: 10
Foam-templated oleogels constructed by whey protein isolate and xanthan gum: Multiple-effect delivery vehicle for Antarctic krill oil
Wanjun Zhao, Zihao Wei, Changhu Xue
International Journal of Biological Macromolecules (2023) Vol. 256, pp. 128391-128391
Closed Access | Times Cited: 10
Pickering emulsion stabilized by sugarcane leaf polyphenols-zein covalent nanoparticles for curcumin delivery: In-vitro and inhibition of oxidative hemolytic activity evaluation
Wei‐Ming Chen, Haihui Pan, Yuanhao Sheng, et al.
Colloids and Surfaces A Physicochemical and Engineering Aspects (2024) Vol. 687, pp. 133539-133539
Closed Access | Times Cited: 2
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: 2
Bioactive compounds delivery and bioavailability in structured edible oils systems
A. Lazar, Andreea Pușcaș, Anda Elena Tanislav, et al.
Comprehensive Reviews in Food Science and Food Safety (2024) Vol. 23, Iss. 6
Open Access | Times Cited: 2
Effect of starch type on the physicochemical and emulsifying properties of amorphous starch–whey protein isolate mixtures
Mingchun Wang, Yue Shen, Bangquan Wang, et al.
LWT (2023) Vol. 185, pp. 115134-115134
Open Access | Times Cited: 7
Page 1 - Next Page

Scroll to top