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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:

Boosting the bioavailability of hydrophobic nutrients, vitamins, and nutraceuticals in natural products using excipient emulsions
David Julian McClements, Laura Salvia‐Trujillo, Ruojie Zhang, et al.
Food Research International (2015) Vol. 88, pp. 140-152
Open Access | Times Cited: 97

Showing 1-25 of 97 citing articles:

Recent advances in emulsion-based delivery approaches for curcumin: From encapsulation to bioaccessibility
Andrea Araiza‐Calahorra, Mahmood Akhtar, Anwesha Sarkar
Trends in Food Science & Technology (2017) Vol. 71, pp. 155-169
Open Access | Times Cited: 370
Encapsulation systems for the delivery of hydrophilic nutraceuticals: Food application
N.P. Aditya, G. Espinosa, Ian T. Norton
Biotechnology Advances (2017) Vol. 35, Iss. 4, pp. 450-457
Open Access | Times Cited: 224
Enhanced delivery of lipophilic bioactives using emulsions: a review of major factors affecting vitamin, nutraceutical, and lipid bioaccessibility
David Julian McClements
Food & Function (2017) Vol. 9, Iss. 1, pp. 22-41
Closed Access | Times Cited: 213
Advances in nutraceutical delivery systems: From formulation design for bioavailability enhancement to efficacy and safety evaluation
Raquel F.S. Gonçalves, Joana T. Martins, Catarina M.M. Duarte, et al.
Trends in Food Science & Technology (2018) Vol. 78, pp. 270-291
Open Access | Times Cited: 202
Plant Food Residues as a Source of Nutraceuticals and Functional Foods
Theodoros Varzakas, G. Zakynthinos, Francis Verpoort
Foods (2016) Vol. 5, Iss. 4, pp. 88-88
Open Access | Times Cited: 179
Recent advances on the improvement of quercetin bioavailability
Kevser Kandemir, Merve Tomaş, David Julian McClements, et al.
Trends in Food Science & Technology (2021) Vol. 119, pp. 192-200
Closed Access | Times Cited: 164
Recent advances to improve curcumin oral bioavailability
Saman Sabet, Ali Rashidinejad, Laurence D. Melton, et al.
Trends in Food Science & Technology (2021) Vol. 110, pp. 253-266
Closed Access | Times Cited: 128
Enhancement of the solubility, stability and bioaccessibility of quercetin using protein-based excipient emulsions
Xing Chen, David Julian McClements, Yuqing Zhu, et al.
Food Research International (2018) Vol. 114, pp. 30-37
Closed Access | Times Cited: 128
Fabrication of pea protein-tannic acid complexes: Impact on formation, stability, and digestion of flaxseed oil emulsions
Ruyi Li, Taotao Dai, Yunbing Tan, et al.
Food Chemistry (2019) Vol. 310, pp. 125828-125828
Open Access | Times Cited: 119
Formulation, characterisation and antibacterial activity of lemon myrtle and anise myrtle essential oil in water nanoemulsion
Nilesh Prakash Nirmal, Ram Mereddy, Li Li, et al.
Food Chemistry (2018) Vol. 254, pp. 1-7
Closed Access | Times Cited: 102
Potato protein- based carriers for enhancing bioavailability of astaxanthin
Ravit Edelman, Shira Engelberg, Lulu Fahoum, et al.
Food Hydrocolloids (2019) Vol. 96, pp. 72-80
Closed Access | Times Cited: 89
Designing emulsion droplets of foods and beverages to enhance delivery of lipophilic bioactive components – a review of recent advances
Vassilios Raikos, Viren Ranawana
International Journal of Food Science & Technology (2016) Vol. 52, Iss. 1, pp. 68-80
Open Access | Times Cited: 88
In vitro digestion and cellular antioxidant activity of β-carotene-loaded emulsion stabilized by soy protein isolate-Pleurotus eryngii polysaccharide conjugates
Qiuhui Hu, Yiliang Wu, Lei Zhong, et al.
Food Hydrocolloids (2020) Vol. 112, pp. 106340-106340
Closed Access | Times Cited: 87
Nanoemulsions: An emerging platform for increasing the efficacy of nutraceuticals in foods
Ruojie Zhang, Zipei Zhang, David Julian McClements
Colloids and Surfaces B Biointerfaces (2020) Vol. 194, pp. 111202-111202
Open Access | Times Cited: 86
The bioaccessibility of carotenoids impacts the design of functional foods
Ana Augusta Odorissi Xavier, Adriana Zerlotti Mercadante
Current Opinion in Food Science (2019) Vol. 26, pp. 1-8
Closed Access | Times Cited: 83
Influence of food matrix and food processing on the chemical interaction and bioaccessibility of dietary phytochemicals: A review
Fereidoon Shahidi, Yao Pan
Critical Reviews in Food Science and Nutrition (2021) Vol. 62, Iss. 23, pp. 6421-6445
Closed Access | Times Cited: 81
Phenolic compounds as antidiabetic, anti‐inflammatory, and anticancer agents and improvement of their bioavailability by liposomes
Vinay Bharadwaj Tatipamula, Biljana Kukavica
Cell Biochemistry and Function (2021) Vol. 39, Iss. 8, pp. 926-944
Closed Access | Times Cited: 58
Development of food-grade oleogel via the aerogel-templated method: Oxidation stability, astaxanthin delivery and emulsifying application
Wanjun Zhao, Zihao Wei, Changhu Xue, et al.
Food Hydrocolloids (2022) Vol. 134, pp. 108058-108058
Closed Access | Times Cited: 56
Impact of interactions between whey protein isolate and different phospholipids on the properties of krill oil emulsions: A consideration for functional lipids efficient delivery
Zhangtie Wang, Jinjin Zhao, Tao Zhang, et al.
Food Hydrocolloids (2022) Vol. 130, pp. 107692-107692
Closed Access | Times Cited: 51
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: 12
Revolutionizing fruit juice: exploring encapsulation techniques for bioactive compounds and their impact on nutrition, flavour and shelf life
Carolina Gómez-Gaete, Javier Avendaño-Godoy, Danilo Escobar‐Avello, et al.
Food Production Processing and Nutrition (2024) Vol. 6, Iss. 1
Open Access | Times Cited: 11
Gastrointestinal fate and antioxidation of β-carotene emulsion prepared by oat protein isolate-Pleurotus ostreatus β-glucan conjugate
Lei Zhong, Ning Ma, Yiliang Wu, et al.
Carbohydrate Polymers (2019) Vol. 221, pp. 10-20
Closed Access | Times Cited: 71
Chemical stability and bioaccessibility of β-carotene encapsulated in sodium alginate o/w emulsions: Impact of Ca2+ mediated gelation
Christos Soukoulis, Sébastien Cambier, Lucien Hoffmann, et al.
Food Hydrocolloids (2016) Vol. 57, pp. 301-310
Closed Access | Times Cited: 68
Interactions between lecithin and yolk granule and their influence on the emulsifying properties
Yimei Shen, Cuihua Chang, Mingcheng Shi, et al.
Food Hydrocolloids (2019) Vol. 101, pp. 105510-105510
Closed Access | Times Cited: 63
Design of nanoemulsion-based delivery systems to enhance intestinal lymphatic transport of lipophilic food bioactives: Influence of oil type
Mingfei Yao, Zhengze Li, David Julian McClements, et al.
Food Chemistry (2020) Vol. 317, pp. 126229-126229
Open Access | Times Cited: 54
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