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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.

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Showing 9 citing articles:

Fabrication of pea protein isolate-stabilized oil-in-water emulsions with high freeze-thaw stability: Effect of high intensity ultrasonic on emulsions and interfacial protein structure
Xuan Zhang, Yingying Chen, Rixin Li, et al.
Food Hydrocolloids (2024) Vol. 157, pp. 110484-110484
Closed Access | Times Cited: 7
Low-internal-phase and high-viscoelastic emulsion gel synergistically stabilized by buckwheat protein microgel and carboxylated cellulose nanofibers
Yuheng Wang, Jintao Zhang, Bo Liu, et al.
International Journal of Biological Macromolecules (2025) Vol. 296, pp. 139705-139705
Closed Access
Cellulose-based delivery systems for bioactive ingredients: A review
Yanan Xu, Jiarui Guo, Zihao Wei, et al.
International Journal of Biological Macromolecules (2025) Vol. 299, pp. 140072-140072
Closed Access
Food-Grade Pickering Emulsions Stabilized by Ultrasound-Treated Foxtail Millet Prolamin: Characterization and In Vitro Release Behavior of Curcumin
Yu Guo, Yuewei Luo, Zhiyuan Ren, et al.
Foods (2025) Vol. 14, Iss. 3, pp. 417-417
Open Access
Stabilization of oil-in-water high internal phase Pickering emulsion by using 7S globulin/konjac glucomannan complexes: Rheology properties, stability properties and 3D/4D printing performance
R.-L. Xie, Shuo Zhang, Sibo Liu, et al.
Food Research International (2025), pp. 115878-115878
Closed Access
Rheology and printability of biopolymeric oil‐in‐water high internal phase Pickering emulsions: a review
Lu‐yao Zheng, Dong Li, Li‐jun Wang
Comprehensive Reviews in Food Science and Food Safety (2025) Vol. 24, Iss. 2
Closed Access
Phase behavior, physicochemical and rheological characteristics of low oil phase Pickering emulsion gels stabilized by whey protein isolate-γ-oryzanol aggregated particles: Roles of pH and temperature
Meng Li, Heyang Xu, Yue Zhao, et al.
International Journal of Biological Macromolecules (2025), pp. 140772-140772
Closed Access
4D printing: a novel application for structuring oils with fat-analog characteristics
Shaoyi Cen, Zong Meng
Trends in Food Science & Technology (2024), pp. 104729-104729
Closed Access | Times Cited: 1
Advances of plant-based fat analogs in 3D printing: Manufacturing strategies, printabilities, and food applications
Shaoyi Cen, Zong Meng
Food Research International (2024) Vol. 197, pp. 115178-115178
Closed Access | Times Cited: 1
Effect of carrageenan on stability and 3D printing performance of high internal phase pickering emulsion stabilized by soy protein isolate aggregates under neutral condition
Rui Li, Xiuqin Guo, Pengfei Liu, et al.
Carbohydrate Polymers (2024) Vol. 349, pp. 123020-123020
Closed Access | Times Cited: 1
Sanxan–Protein Complex Particles for Stabilization of Pickering Emulsions: Improving Emulsification Properties
Qianqian Wang, Xin Yu Wang, Xiaoxi Qi, et al.
Foods (2024) Vol. 13, Iss. 23, pp. 3854-3854
Open Access | Times Cited: 1
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