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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:

Gelatin-EGCG-high methoxyl pectin ternary complex stabilized W1/O/W2 double emulsions loaded with vitamin C: Formation, structure, stability, in vitro gastrointestinal digestion
Huang Xiang, Rui Tu, Hongbo Song, et al.
International Journal of Biological Macromolecules (2022) Vol. 216, pp. 891-905
Closed Access | Times Cited: 28

Showing 1-25 of 28 citing articles:

Emulsion-Based Delivery Systems to Enhance the Functionality of Bioactive Compounds: Towards the Use of Ingredients from Natural, Sustainable Sources
Júlia Teixé‐Roig, Gemma Oms‐Oliu, Isabel Odriozola‐Serrano, et al.
Foods (2023) Vol. 12, Iss. 7, pp. 1502-1502
Open Access | Times Cited: 20
Effect of yolk spheres as a key histological structure on the morphology, character, and oral sensation of boiled egg yolk gel
Yuanyuan Liu, Keshan Wang, Jiaxuan Ma, et al.
Food Chemistry (2023) Vol. 424, pp. 136380-136380
Closed Access | Times Cited: 20
Co-delivery of vitamin C and β-carotene in W/O/W emulsions stabilized by modified aggregated insoluble soybean protein hydrolysate-xanthan gum complexes
Zheng Xu, Xiaoying Zhang, Xixi Wu, et al.
International Journal of Biological Macromolecules (2024) Vol. 261, pp. 129855-129855
Closed Access | Times Cited: 11
A pH-sensitive W/O/W emulsion-bound carboxymethyl chitosan-alginate hydrogel bead system through the Maillard reaction for probiotics intestine-targeted delivery
Yi Li, Yiqiao Pei, Zuoyu Shan, et al.
Food Hydrocolloids (2024) Vol. 153, pp. 109956-109956
Closed Access | Times Cited: 11
Emulsification properties of ovalbumin-fucoidan (OVA-FUC) binary complexes
Xiefei Li, Yingmei Wu, Wenshan Duan, et al.
Food Chemistry X (2024) Vol. 22, pp. 101457-101457
Open Access | Times Cited: 6
Construction of Pickering Double Emulsions Based on Xanthan Gum/Lysozyme Nanoparticles: Structure, Stability, and Co-Encapsulation of Epigallocatechin Gallate and β-Carotene
Yongpeng Yin, Denglin Luo, L. J Li, et al.
Foods (2025) Vol. 14, Iss. 1, pp. 98-98
Open Access
Spray drying of saffron extract-loaded coacervates by carboxymethyl cellulose/maltodextrin/saffron petal anthocyanins
Hamid Rajabi, Samineh Sedaghati, Hamidreza Farajnezhad, et al.
Carbohydrate Polymer Technologies and Applications (2025), pp. 100690-100690
Open Access
Fabrication of gelatin-EGCG-pectin ternary complex stabilized W/O/W double emulsions by ultrasonic emulsification: Physicochemical stability, rheological properties and structure
Huang Xiang, Rui Tu, Hongbo Song, et al.
Journal of Food Engineering (2022) Vol. 338, pp. 111259-111259
Closed Access | Times Cited: 30
Bilayer electrostatic deposition: An effective strategy to enhance physical stability of double emulsion
Yijie Hua, Zihao Wei, Changhu Xue
Food Hydrocolloids (2023) Vol. 145, pp. 109083-109083
Closed Access | Times Cited: 14
An Updated Comprehensive Overview of Different Food Applications of W1/O/W2 and O1/W/O2 Double Emulsions
Fatemeh Ghiasi, Hadi Hashemi Gahruie, Sara Esteghlal, et al.
Foods (2024) Vol. 13, Iss. 3, pp. 485-485
Open Access | Times Cited: 5
Food matrix-flavonoid interactions and their effect on bioavailability
Jingjing Zhang, Hui Wang, Chao Ai, et al.
Critical Reviews in Food Science and Nutrition (2023), pp. 1-22
Closed Access | Times Cited: 13
Inhibitory mechanism of trypsin combined with d-galactose on freeze-induced gelation and the physicochemical and protein properties of egg yolk
Xin Li, Qun Huang, Yufeng Zhang, et al.
LWT (2023) Vol. 188, pp. 115337-115337
Open Access | Times Cited: 12
Study on the Mechanism of Modified Cellulose Improve the Properties of Egg Yolk gel
Xin Li, Qun Huang, Yufeng Zhang, et al.
Food Chemistry X (2023) Vol. 20, pp. 100877-100877
Open Access | Times Cited: 11
Encapsulation of Lactobacillus plantarumELB90 by electrospraying in a double emulsion (W1/O/W2) loaded alginate beads to improve the gastrointestinal survival and thermal stability
Canan Yağmur Karakaş, Ruşen Metin Yıldırım, Ayşe Karadağ
Journal of the Science of Food and Agriculture (2023) Vol. 103, Iss. 7, pp. 3427-3436
Closed Access | Times Cited: 9
Multicomponent decellularized extracellular matrix of caprine small intestine submucosa based bioactive hydrogel promoting full-thickness burn wound healing in rabbits
Hemant Singh, Shabir Hassan, Showkat Ul Nabi, et al.
International Journal of Biological Macromolecules (2023) Vol. 255, pp. 127810-127810
Open Access | Times Cited: 9
New insight into yolk sphere microgel structure impacted by lipid and protein distribution changing under heating processing
Jiaxuan Ma, Xiaoli Liu, Keshan Wang, et al.
Food Chemistry (2023) Vol. 435, pp. 137520-137520
Closed Access | Times Cited: 8
Novel a-linolenic acid emulsions stabilized by octenyl succinylated starch -soy protein-epigallocatechin-3-gallate complexes: Characterization and antioxidant analysis
Tenglong Geng, Lidan Pan, Xiaorui Liu, et al.
Food Chemistry (2024) Vol. 446, pp. 138878-138878
Closed Access | Times Cited: 2
Fabrication and characterization of gelatin–EGCG–pectin ternary complex: formation mechanism, emulsion stability, and structure
Huang Xiang, Rui Tu, Hongbo Song, et al.
Journal of the Science of Food and Agriculture (2022) Vol. 103, Iss. 3, pp. 1442-1453
Closed Access | Times Cited: 13
Bigels for controlled gastric release of ascorbic acid: Impact on rheology, texture, thermal stability and antioxidant activity
Admajith M. Kaimal, Rekha S. Singhal
Food Hydrocolloids for Health (2023) Vol. 4, pp. 100171-100171
Open Access | Times Cited: 6
Fabrication of the W1/O/W2 emulsions loaded with Torreya grandis protein hydrolysate/polysaccharide complexes in the internal water: Characterization and stability
Peng Wang, Jiawei Wang, Ye Yang, et al.
International Journal of Biological Macromolecules (2024) Vol. 280, pp. 136002-136002
Closed Access | Times Cited: 1
Excipient emulsion prepared with pectin and sodium caseinate to improve the bioaccessibility of carotenoids in mandarin juice: The effect of emulsifier and polymer concentration
Jinyan Yang, Hekai Fan, Bing Jiang, et al.
Food Chemistry X (2023) Vol. 20, pp. 100909-100909
Open Access | Times Cited: 4
High internal phase Pickering emulsions stabilised by ultrasound-induced soy protein-β-glucan-catechin complex nanoparticles to enhance the stability and bioaccessibility of curcumin
Xutao Chen, Junrong Huang, Linlin Chen, et al.
Journal of Microencapsulation (2023) Vol. 40, Iss. 6, pp. 456-474
Closed Access | Times Cited: 3
The colloidal stability of water-in-oil-in-water double emulsion stabilized by Pickering emulsifier mixture in encapsulating ethanolic kenaf leaves extract
Elaine Elaine, Chin Ping Tan, Md Jahurul Haque Akanda, et al.
Journal of Food Measurement & Characterization (2024) Vol. 18, Iss. 8, pp. 6711-6720
Closed Access
Egg yolk lecithin delivery system constructed by ovalbumin-fucoidan (OVA-FUC) binary complex: storage stability, release yield and in vitro digestion characteristics
Xiefei Li, Yingmei Wu, Fei Liu, et al.
LWT (2024), pp. 116727-116727
Open Access
Long-term stable water-in-oil-in-water emulsion for effective protection and sustained release of lysine-calcium using chitosan and hydroxypropyl methyl cellulose
Kexin Tang, S. S. Pei, Hao Xing, et al.
International Journal of Biological Macromolecules (2024) Vol. 282, pp. 137098-137098
Closed Access
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