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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:

Microencapsulation of vitamin E by gelatin-high/low methoxy pectin complex coacervates: Effect of pH, pectin type, and protein/polysaccharide ratio
Xi Zhou, Xianchao Feng, Wenjing Qi, et al.
Food Hydrocolloids (2024) Vol. 151, pp. 109794-109794
Closed Access | Times Cited: 18

Showing 18 citing articles:

Microencapsulation of glutathione through water/oil emulsification and complex coacervation: Improved encapsulation efficiency, physicochemical stability, and sustained release effect
Jingyang Yu, Ge Du, Yishun Yao, et al.
Food Research International (2025) Vol. 202, pp. 115723-115723
Closed Access | Times Cited: 1
Recent research advances in delivery systems based on the assembly of egg white proteins: Structure design and applications in the food industry
Shanshan Wu, Songbai Liu, Ying Li, et al.
Food Hydrocolloids (2024) Vol. 153, pp. 110021-110021
Closed Access | Times Cited: 7
The complex coacervation of gum Arabic and krill protein isolate and their application for Antarctic krill oil encapsulation
Yiwei Cui, Kai Chen, Kang Chen, et al.
Carbohydrate Polymers (2024) Vol. 348, pp. 122831-122831
Closed Access | Times Cited: 6
Mechanism of concentration and enrichment of citrus peel pectin driven by multi-chamber electrophoresis and low temperature
Zhanwei Yang, Jin Wang, Hanquan Liu, et al.
Food Hydrocolloids (2025), pp. 111124-111124
Closed Access
Microencapsulation of Acer truncatum seed oil using chickpea protein isolate–low/high-methoxy citrus pectin complex coacervates: Preparation, stability analysis, and application in milk
Mo Chen, Bo Zhang, Min Wang, et al.
Food Hydrocolloids (2025), pp. 111368-111368
Closed Access
Complex coacervation of low methoxy pectin with three types of gelatins for the encapsulation of fish oil
Wenjie Zhang, Lijia Chen, Qiqi Bian, et al.
Food Chemistry (2024) Vol. 460, pp. 140567-140567
Closed Access | Times Cited: 4
Characterization and gelling properties of pectin extracted from Gardenia fruit
Xuan Wang, Tian Tian, Na Li, et al.
Food Hydrocolloids (2025) Vol. 163, pp. 111055-111055
Closed Access
Microencapsulation of Deer Oil in Soy Protein Isolate–Chitosan Complex Coacervate—Preparation, Characterization, and Simulated Digestion
Hongyan Li, Ying Zong, Weijia Chen, et al.
Foods (2025) Vol. 14, Iss. 2, pp. 181-181
Open Access
Facile and green synthesis of nanocarriers from chondroitin sulfate-based and whey protein isolate with improved stability and biocompatibility for anthocyanins protection
Zixuan Li, Zhipeng Gao, Donglin Su, et al.
Food Chemistry (2025) Vol. 476, pp. 143449-143449
Closed Access
Structures and compositions of the oil/wall interfaces and wall layers affected the properties of spray-dried fish oil powders
Wenjie Zhang, Lijia Chen, Qiqi Bian, et al.
Food Research International (2025) Vol. 207, pp. 116075-116075
Closed Access
Preparation and characterization of walnut oil microcapsules by complex coacervation with sodium alginate and chitosan
Qin Chen, Chenrui Zhao, Xuan Ma, et al.
LWT (2025), pp. 117630-117630
Open Access
Effects of different fruit freeze-dried powders on the 3D printing properties of peach gum-based gummy candy gels
Yexing Liang, Jing-Bing Xu, Li Zhou, et al.
Food Chemistry X (2025), pp. 102464-102464
Open Access
Salt reduction in myofibrillar protein gel via inhomogeneous distribution of sodium-containing encapsulated fish oil coacervate: Mucopenetration ability of sodium carboxymethyl cellulose
Yongfang Gao, Yanjie Guo, Jiarui Ye, et al.
International Journal of Biological Macromolecules (2024) Vol. 268, pp. 131998-131998
Closed Access | Times Cited: 3
Nanosupplements based on protein-polysaccharide coacervates loaded with essential oils: Evaluation of antioxidant and antidiabetic properties
Marianela B. Finos, Flavia F. Visentini, Raúl E. Cian, et al.
Food Hydrocolloids (2024) Vol. 155, pp. 110248-110248
Closed Access | Times Cited: 2
Preparation and characterization of zein-kappa carrageenan complex for encapsulation of saffron, and in vitro controlled release study
Faezeh Ardestani, Ali Haghighi Asl, Ali Rafe, et al.
Food Hydrocolloids (2024), pp. 110816-110816
Closed Access | Times Cited: 2
Non-methylesterified pectin from pitaya (<i>Hylocereus undatus</i>) fruit peel: optimization of extraction and nanostructural characterization
Yubei Wang, Qiong Fang, Chang Shu, et al.
Food Innovation and Advances (2024) Vol. 3, Iss. 2, pp. 181-190
Open Access | Times Cited: 1
Pea protein isolate-kappa-carrageenan complex coacervate as a lecithin substitute and their effect on physical properties, polymorphism, and melting behaviour of dark chocolates
Pavidharshini Selvasekaran, Ramalingam Chidambaram
Food Hydrocolloids (2024) Vol. 157, pp. 110404-110404
Closed Access | Times Cited: 1
Preparation and characterization of oregano essential oil microcapsules by gelatin/polysaccharide composite coagulation method
Kaiyue Wang, Yifan Wang, Xiumei Xi, et al.
Food and Bioproducts Processing (2024) Vol. 147, pp. 495-506
Closed Access
Coacervation for biomedical applications: innovations involving nucleic acids
Kimiasadat Mirlohi, Whitney C. Blocher McTigue
Soft Matter (2024)
Open Access
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