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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:

W/O/W emulsions stabilized with whey protein concentrate and pectin: Effects on storage, pasteurization, and gastrointestinal viability of Lacticaseibacillus rhamnosus
Zhiqiang Liang, Hong Wei Chu, Zhanqun Hou, et al.
International Journal of Biological Macromolecules (2023) Vol. 232, pp. 123477-123477
Closed Access | Times Cited: 21

Showing 21 citing articles:

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
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: 9
Encapsulation of Lactobacillus plantarum in W1/O/W2 double emulsions stabilized with the high-intensity ultrasound-treated pea protein and pectin
Chao Zhang, Yu Zhang, Bin Qiu, et al.
Ultrasonics Sonochemistry (2024) Vol. 107, pp. 106936-106936
Open Access | Times Cited: 8
Enhanced probiotic viability in innovative double-network emulsion gels: Synergistic effects of the whey protein concentrate-xanthan gum complex and κ-carrageenan
Jie Shen, Yufeng Chen, Xuepeng Li, et al.
International Journal of Biological Macromolecules (2024) Vol. 270, pp. 131758-131758
Closed Access | Times Cited: 7
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
Pickering emulsions stabilized with SPI-Cur conjugates: effects on storage, gastrointestinal viability of Lactobacillus plantarum
Ye Yang, Guixiang Jia, Fei Chen, et al.
LWT (2025), pp. 117379-117379
Open Access
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
Imine-bond reinforced double interface in water-in-oil-in-water emulsions and application on Lactobacillus plantarum encapsulation
Gege Sun, Jinhua Gong, David Julian McClements, et al.
Food Hydrocolloids (2024) Vol. 157, pp. 110379-110379
Closed Access | Times Cited: 3
Improved viability of probiotics by co-encapsulation of wheat germ oil under storage and gastrointestinal conditions: Effects of drying methods and wall composition
Baolin He, Rui Cui, Teng‐Gen Hu, et al.
Food Hydrocolloids (2024) Vol. 158, pp. 110592-110592
Closed Access | Times Cited: 2
Study on encapsulation of Lactobacillus plantarum 23-1 in W/O/W emulsion stabilized by pectin and zein particle complex
Cong Xu, Jiahui Guo, Baoyue Chang, et al.
International Journal of Biological Macromolecules (2024) Vol. 279, pp. 135346-135346
Closed Access | Times Cited: 2
Insights into the soybean protein isolate hydrolysates: Performance characterization, emulsion construction and in vitro digestive behavior
Yiting Gao, Le Chen, Huiyue Chi, et al.
International Journal of Biological Macromolecules (2024) Vol. 279, pp. 135372-135372
Closed Access | Times Cited: 2
Co-Delivery System of Vitamin B12 and Vitamin E Using a Binary W/O/W Emulsion Based on Soybean Isolate Protein–Xanthan Gum/Carrageenan: Emulsification Properties, Rheological Properties, Structure, Stability, and Digestive Characteristics
Tian Gao, Xixi Wu, Yiting Gao, et al.
Foods (2023) Vol. 12, Iss. 23, pp. 4361-4361
Open Access | Times Cited: 5
Dual-Responsive “Egg-Box” Shaped Microgel Beads Based on W1/O/W2 Double Emulsions for Colon-Targeted Delivery of Synbiotics
He Xian, Yunyun Qin, Haoyue Liu, et al.
Foods (2024) Vol. 13, Iss. 14, pp. 2163-2163
Open Access | Times Cited: 1
A comprehensive review of the characterization, host interactions, and stabilization advancements on probiotics: Addressing the challenges in functional food diversification
Eskindir Getachew Fentie, Kyeongmo Lim, Minsoo Jeong, et al.
Comprehensive Reviews in Food Science and Food Safety (2024) Vol. 23, Iss. 5
Open Access | Times Cited: 1
Improving the stability and digestive property of Bifidobacterium bifidum encapsulated in whey protein isolate/pectin emulsions
Yuhang Cao, Lingyu Yin, Mei‐Hui Wang, et al.
Reactive and Functional Polymers (2024) Vol. 206, pp. 106100-106100
Closed Access | Times Cited: 1
Effects of the Combination of Protein in the Internal Aqueous Phase and Polyglycerol Polyricinoleate on the Stability of Water-In-Oil-In-Water Emulsions Co-Encapsulating Crocin and Quercetin
Wei Fan, Yan Shi, Yueming Hu, et al.
Foods (2023) Vol. 13, Iss. 1, pp. 131-131
Open Access | Times Cited: 4
Effect of Diacylglycerol Crystallization on W/O/W Emulsion Stability, Controlled Release Properties and In Vitro Digestibility
Chaoying Qiu, Yingwei Liu, Canfeng Chen, et al.
Foods (2023) Vol. 12, Iss. 24, pp. 4431-4431
Open Access | Times Cited: 2
Improving the Stability and Digestive Property of Bifidobacterium Bifidum Encapsulated in Whey Protein Isolate/Pectin Emulsions
Yuhang Cao, Lingyu Yin, Mei‐Hui Wang, et al.
(2024)
Closed Access
Electrostatic spraying encapsulation of probiotic-loaded W/O/W emulsion in sodium alginate microspheres to enhance probiotic survival stability
Yongchao Wang, Wenhao Ding, Fengzhi Qiao, et al.
International Journal of Biological Macromolecules (2024), pp. 138005-138005
Closed Access
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
Electrospray whey protein-polysaccharide microcapsules co-encapsulating Lactiplantibacillus plantarum and EGCG: Enhanced probiotic viability and antioxidant activity
Jiage Ma, Zhongmei Tan, Xuan Wei, et al.
International Journal of Biological Macromolecules (2024), pp. 138734-138734
Closed Access
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