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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:

Advances in the application of protein-polysaccharide-polyphenol ternary complexes for creating and stabilizing Pickering emulsions
Zahra Najari, Mina Dokouhaki, Pablo Juliano, et al.
Future Foods (2024) Vol. 9, pp. 100299-100299
Open Access | Times Cited: 11

Showing 11 citing articles:

Advances of protein-based emulsion gels as fat analogues: Systematic classification, formation mechanism, and food application
Shaoyi Cen, S. Li, Zong Meng
Food Research International (2024) Vol. 191, pp. 114703-114703
Closed Access | Times Cited: 6
Enhanced interfacial stabilization of the high internal phase emulsion using goose liver protein via ultrasonication fortified interfacial curcumin complexation
Yang‐Yang Hu, Yangying Sun, Xiaoqun Zeng, et al.
Food Research International (2025), pp. 115903-115903
Closed Access
High internal phase emulsions gels stabilized by soy protein isolate and rutin complexes: Encapsulation, interfacial properties and in vitro digestibility
Juyang Zhao, Shuo Xu, Liya Gu, et al.
LWT (2024) Vol. 203, pp. 116317-116317
Open Access | Times Cited: 3
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
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
High Internal Phase Emulsions Gels Stabilized by Soy Protein Isolate and Rutin Complexes: Encapsulation, Interfacial Properties and in Vitro Digestibility
Juyang Zhao, Shuo Xu, Liya Gu, et al.
(2024)
Closed Access
The Effect of Dihydromyricetin (DMY) on the Mechanism of Soy Protein Isolate/Inulin/Dihydromyricetin Interaction: Structural, Interfacial, and Functional Properties
Puyu Chen, Hairong Bao
Foods (2024) Vol. 13, Iss. 21, pp. 3488-3488
Open Access
Improved Emulsifying Performance of Agarose Microgels by Cross-Interfacial Diffusion of Polyphenols
Wenxin Jiang, Xinwei Xiong, Hefan Zhang, et al.
Langmuir (2024) Vol. 40, Iss. 46, pp. 24662-24674
Closed Access
Development and stability of W1/O/W2 double emulsions stabilized by food-grade nanoparticles
Xiaoyu Li, Zhen Li, Haiyan Li, et al.
Food Chemistry (2024) Vol. 469, pp. 142583-142583
Closed Access
The stabilization mechanism of the pea protein and rutin complex at the gas/liquid interface and its application in low-fat cream
Chunyang Xia, Feiling Lou, Shuo Zhang, et al.
Food Chemistry X (2024) Vol. 25, pp. 102140-102140
Open Access
Soy Protein–Xanthan Gum Noncovalent Interactions: Exploring Functional Outcomes and Food Applications
Bertrand Muhoza, Yves Harimana, Eugénie Kayitesi, et al.
ACS Food Science & Technology (2024)
Closed Access
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