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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:

Pickering emulsion stabilized by zein/Adzuki bean seed coat polyphenol nanoparticles to enhance the stability and bioaccessibility of astaxanthin
Sitong Ge, Rui Jia, Qi Li, et al.
Journal of Functional Foods (2021) Vol. 88, pp. 104867-104867
Open Access | Times Cited: 48

Showing 1-25 of 48 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
Zein and tannic acid hybrid particles improving physical stability, controlled release properties, and antimicrobial activity of cinnamon essential oil loaded Pickering emulsions
Simin Fan, Qing‐Feng Yang, Debao Wang, et al.
Food Chemistry (2024) Vol. 446, pp. 138512-138512
Open Access | Times Cited: 12
Chitosan-based Pickering emulsion: A comprehensive review on their stabilizers, bioavailability, applications and regulations
Weihao Meng, Hongnan Sun, Taihua Mu, et al.
Carbohydrate Polymers (2022) Vol. 304, pp. 120491-120491
Closed Access | Times Cited: 56
Pickering emulsions with chitosan and macroalgal polyphenols stabilized by layer-by-layer electrostatic deposition
Weihao Meng, Hongnan Sun, Taihua Mu, et al.
Carbohydrate Polymers (2022) Vol. 300, pp. 120256-120256
Closed Access | Times Cited: 48
Pickering emulsions stabilized by zein–gallic acid composite nanoparticles: Impact of covalent or non-covalent interactions on storage stability, lipid oxidation and digestibility
Yanan Xu, Zihao Wei, Changhu Xue
Food Chemistry (2022) Vol. 408, pp. 135254-135254
Closed Access | Times Cited: 46
Chitosan/guar gum nanoparticles to stabilize Pickering emulsion for astaxanthin encapsulation
Lu Yang, Xinyu Cao, Anran Gai, et al.
LWT (2022) Vol. 165, pp. 113727-113727
Open Access | Times Cited: 42
Novel Colloidal Food Ingredients: Protein Complexes and Conjugates
Fuguo Liu, David Julian McClements, Cuicui Ma, et al.
Annual Review of Food Science and Technology (2023) Vol. 14, Iss. 1, pp. 35-61
Open Access | Times Cited: 34
Antioxidant stability and in vitro digestion of β-carotene-loaded oil-in-water emulsions stabilized by whey protein isolate-Mesona chinensis polysaccharide conjugates
Jiahui Zhang, Xin Qi, Mingyue Shen, et al.
Food Research International (2023) Vol. 174, pp. 113584-113584
Closed Access | Times Cited: 22
Zein/hyaluronic acid nanoparticle stabilized Pickering emulsion for astaxanthin encapsulation
Wenmei Zhang, Yuchen Huan, Pengfei Ren, et al.
International Journal of Biological Macromolecules (2023) Vol. 255, pp. 127992-127992
Closed Access | Times Cited: 22
Structural modification of whey protein isolate via electrostatic complexation with Tremella polysaccharides and its effect on emulsion stability at pH 4.5
Yongqing Ma, Hai‐Yan Sun, Shanshan Zhang, et al.
International Journal of Biological Macromolecules (2025) Vol. 297, pp. 139870-139870
Closed Access
Polyphenol-Protein Particles: A Nutraceutical Breakthrough in Nutrition and Food Science
Sidra Tul-Muntaha, Allah Rakha, Hina Rasheed, et al.
Journal of Agriculture and Food Research (2025), pp. 101641-101641
Open Access
Innovative Nano Delivery Systems for Astaxanthin: Enhancing Stability, Bioavailability, and Targeted Therapeutic Applications
Lei Jia, Wei Wang, Hongyu Zhao, et al.
Journal of Agricultural and Food Chemistry (2025)
Closed Access
Bioaccessibility and bioactive potential of different phytochemical classes from nutraceuticals and functional foods
Alexandru Nicolescu, Mihai Babotă, Lillian Barros, et al.
Frontiers in Nutrition (2023) Vol. 10
Open Access | Times Cited: 18
Formation mechanism and stability of low environment-sensitive ternary nanoparticles based on zein-pea protein-pectin for astaxanthin delivery
Tianyu Shi, Chengsheng Jia, Xinshuo Wang, et al.
Food Bioscience (2023) Vol. 52, pp. 102409-102409
Closed Access | Times Cited: 17
Plant protein-based emulsions for the delivery of bioactive compounds
Aslı Can Karaça, Elham Assadpour, Seid Mahdi Jafari
Advances in Colloid and Interface Science (2023) Vol. 316, pp. 102918-102918
Closed Access | Times Cited: 17
Production and therapeutic use of astaxanthin in the nanotechnology era
Karim Abdelazim, Amr Ghit, Dina Assal, et al.
Pharmacological Reports (2023) Vol. 75, Iss. 4, pp. 771-790
Open Access | Times Cited: 15
Pickering emulsion stabilized using modified gluten protein
Yongling Song, Yuanyuan Hou, Siqi Ren, et al.
Journal of Food Engineering (2024) Vol. 371, pp. 111985-111985
Closed Access | Times Cited: 5
The soybean lecithin-cyclodextrin-vitamin E complex nanoparticles stabilized Pickering emulsions for the delivery of β-carotene: Physicochemical properties and in vitro digestion
Lei Hao, Junjiao Li, Jin Mao, et al.
International Journal of Biological Macromolecules (2024) Vol. 265, pp. 130742-130742
Closed Access | Times Cited: 5
Spray-drying and rehydration on β-carotene encapsulated Pickering emulsion with chitosan and seaweed polyphenol
Weihao Meng, Hongnan Sun, Taihua Mu, et al.
International Journal of Biological Macromolecules (2024) Vol. 268, pp. 131654-131654
Closed Access | Times Cited: 5
Influence of gelatinized octenyl succinic anhydride-modified waxy adlay seed starch on the properties of astaxanthin-loaded emulsions: Emulsion properties, stability and in vitro digestion properties
Yuan Xu, Liping Sun, Yongliang Zhuang, et al.
Food Chemistry (2024) Vol. 457, pp. 140105-140105
Closed Access | Times Cited: 5
Milk fat globule membrane (MFGM) phospholipid - whey protein interaction characterization and its effect on physicochemical, interfacial properties and evaluation of in vitro digestion of emulsions - Inspired by the MFGM
Yanjie Zhao, Lu Liu, Qian Ma, et al.
Food Hydrocolloids (2024) Vol. 155, pp. 110173-110173
Closed Access | Times Cited: 4
Improved physicochemical stability and bioaccessibility of astaxanthin-loaded oil-in-water emulsions by a casein-caffeic acid–glucose ternary conjugate
Jingrong Cheng, Shuangwei Shen, Huaigu Yang, et al.
Food Research International (2022) Vol. 163, pp. 112153-112153
Closed Access | Times Cited: 22
Controlled oxidation and digestion of Pickering emulsions stabilized by quinoa protein and (-)-epigallocatechin-3-gallate (EGCG) hybrid particles
He Xian, Wanshui Yang, Qihong Zhao, et al.
International Journal of Biological Macromolecules (2023) Vol. 253, pp. 126755-126755
Closed Access | Times Cited: 13
Pickering emulsion stabilized by casein–caffeic acid covalent nanoparticles to enhance the bioavailability of curcumin in vitro and in vivo
Bingyan Zhang, Yunping Wang, Rongrong Lu
Journal of the Science of Food and Agriculture (2023) Vol. 103, Iss. 7, pp. 3579-3591
Closed Access | Times Cited: 11
Delivery systems designed to enhance stability and suitability of lipophilic bioactive compounds in food processing: A review
Min Hyeock Lee, Hyeong Do Kim, Yun Jae Jang
Food Chemistry (2023) Vol. 437, pp. 137910-137910
Closed Access | Times Cited: 11
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