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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:

Novel Pickering emulsion gels stabilized solely by phenylalanine amidated pectin: Characterization, stability and curcumin bioaccessibility
Chenmin Zheng, Yufan Huang, Xiaojing Liang, et al.
International Journal of Biological Macromolecules (2023) Vol. 244, pp. 125483-125483
Closed Access | Times Cited: 19

Showing 19 citing articles:

Novel Pickering emulsion stabilized by glycated casein embedding curcumin: Stability, bioaccessibility and antioxidant properties
Yu Wang, Yujun Jiang, Jia Shi
LWT (2024) Vol. 194, pp. 115796-115796
Open Access | Times Cited: 14
Edible polysaccharide-based oleogels and novel emulsion gels as fat analogues: A review
Xiangfang Hu, Qinbo Jiang, Liyang Du, et al.
Carbohydrate Polymers (2023) Vol. 322, pp. 121328-121328
Closed Access | Times Cited: 28
Exploring the emulsification potential of chitosan modified with phenolic acids: Emulsifying properties, functional activities, and application in curcumin encapsulation
Bingqing Huang, Qianyi Hu, Guoguang Zhang, et al.
International Journal of Biological Macromolecules (2024) Vol. 263, pp. 130450-130450
Closed Access | Times Cited: 6
Physiochemical and rheological characterization of plant-based proteins, pectin, and chitin nanofibers for developing Pickering emulsions as potential fat alternatives
Chenyang Ji, Yi Wang, W. K. Anson, et al.
Food Chemistry (2025) Vol. 472, pp. 142975-142975
Closed Access
3D printing of pickering emulsion gels of protein particles prepared by high pressure homogenization and heating
Chao Wu, Zhe Liu, Xue Hei, et al.
LWT (2024) Vol. 206, pp. 116568-116568
Open Access | Times Cited: 5
Enhanced bioaccessibility of interfacial delivered oleanolic acid through self-constructed Pickering emulsion: Effects of oil types
benyang li, Haiyan Li, Shuxian Su, et al.
Food Research International (2024) Vol. 191, pp. 114708-114708
Closed Access | Times Cited: 4
Tailoring the oral sensation and digestive behavior of konjac glucomannan-gelatin binary hydrogel based bigel: Effects of composition and ratio
Wenni Tian, Yushu Huang, Lang Liu, et al.
International Journal of Biological Macromolecules (2023) Vol. 256, pp. 127963-127963
Closed Access | Times Cited: 10
Mechanism for improving coconut milk emulsions viscosity by modifying coconut protein structure and coconut milk properties with monosodium glutamate
Jiawu Wu, Yingjiao Tang, Wenxue Chen, et al.
International Journal of Biological Macromolecules (2023) Vol. 252, pp. 126139-126139
Closed Access | Times Cited: 9
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
Hawthorn (Crataegus pinnatifida) berries ripeness induced pectin diversity: A comparative study in physicochemical properties, structure, function and fresh-keeping potential
Xueyan Wei, Kang Xu, Weishuai Qin, et al.
Food Chemistry (2024) Vol. 455, pp. 139703-139703
Closed Access | Times Cited: 2
Pickering emulsions embedded in Bletilla striata polysaccharide based nanogel for enhancing skin-whitening effect of essential oils
Xinmin Wang, Lizhen Huang, Qingguo Du, et al.
International Journal of Pharmaceutics (2024) Vol. 667, pp. 124918-124918
Closed Access | Times Cited: 1
3d Printing of Pickering Emulsion Gels of Protein Particles Prepared by High Pressure Homogenization and Heating
Chao Wu, Zhe Liu, Xue Hei, et al.
(2024)
Closed Access | Times Cited: 1
Fabrication, characterization, and dihydromyricetin-loaded bioavailability of Pickering emulsions stabilized by Ampelopsis grossedentata polysaccharide -fish collagen peptide composite nanoparticles
Haihui Pan, Wenjuan Jiao, Feilin Wang, et al.
Colloids and Surfaces A Physicochemical and Engineering Aspects (2024) Vol. 701, pp. 134987-134987
Closed Access | Times Cited: 1
Recent advances in the development and application of curcumin-loaded micro/nanocarriers in food research
Guangyi Kan, Lijia Chen, Wenjie Zhang, et al.
Advances in Colloid and Interface Science (2024) Vol. 335, pp. 103333-103333
Closed Access | Times Cited: 1
Construction of Pickering Emulsion Stabilizer by Physical Mosaic Structure of Agar and Amino Acid
Lipeng Du, Meixi Liu, Yi Ru, et al.
(2024)
Closed Access
Physicochemical properties and in vitro digestive behavior of astaxanthin loaded Pickering emulsion gel regulated by konjac glucomannan and κ-carrageenan
Xiaofan Zhang, Yuli Ning, Liwen Chai, et al.
International Journal of Biological Macromolecules (2024) Vol. 278, pp. 134710-134710
Closed Access
Modified Cinnabaris-stabilized Pickering emulsions loaded with the essential oil of Acorus tatarinowii Schott: preparation, characterization and in vitro evaluation
Han Ru, Fei Luan, Yajun Shi, et al.
RSC Advances (2024) Vol. 14, Iss. 43, pp. 31367-31384
Open Access
Pectin based gels and their advanced application in food: from hydrogel to emulsion gel
Shuixian Huang, Yanbing Zhang, Qin Chen, et al.
Food Hydrocolloids (2024) Vol. 160, pp. 110841-110841
Closed Access
Emulsion Gels with Dual Antioxidant and Antibacterial Functions for Optimized Β-Carotene Delivery: Utilizing Phenolic Acid-Modified Agarose
Liling Fu, Yi Ru, Qinglin Hong, et al.
(2023)
Closed Access
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