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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:

Study on curcumin encapsulated in whole nutritional food model milk: Effect of fat content, and partitioning situation
Hongxia Gao, Ce Cheng, Suqiong Fang, et al.
Journal of Functional Foods (2022) Vol. 90, pp. 104990-104990
Open Access | Times Cited: 24

Showing 24 citing articles:

Critical Review on Nutritional, Bioactive, and Medicinal Potential of Spices and Herbs and Their Application in Food Fortification and Nanotechnology
Debopriya Mandal, Tanmay Sarkar, Runu Chakraborty
Applied Biochemistry and Biotechnology (2022) Vol. 195, Iss. 2, pp. 1319-1513
Open Access | Times Cited: 56
Polymer-based encapsulation in food products: a comprehensive review of applications and advancements
Jorge Alejandro Barbosa-Nuñez, Hugo Espinosa‐Andrews, Alba Adriana Vallejo‐Cardona, et al.
Journal of Future Foods (2024) Vol. 5, Iss. 1, pp. 36-49
Open Access | Times Cited: 10
Hydrophobic interaction at the O/W interface: Impacts on the interfacial stability, encapsulation and bioaccessibility of polyphenols
Yangyang Hu, Yangying Sun, Qiang Xia, et al.
Food Hydrocolloids (2023) Vol. 140, pp. 108622-108622
Closed Access | Times Cited: 12
Construction of curcumin-fortified juices using their self-derived extracellular vesicles as natural delivery systems: grape, tomato, and orange juices
Hang Liu, Jiawen Song, Lei Zhou, et al.
Food & Function (2023) Vol. 14, Iss. 20, pp. 9364-9376
Closed Access | Times Cited: 11
Advances in curcuminoids extraction, stability, and bioaccessibility from foods: a brief review
Ansheef Ali, Titto Mendez, K. Anees, et al.
Journal of Food Measurement & Characterization (2024) Vol. 18, Iss. 6, pp. 4832-4844
Closed Access | Times Cited: 3
Post pH-driven encapsulation of polyphenols in next-generation foods: principles, formation and applications
Aron Csuti, Bingjing Zheng, Hualu Zhou
Critical Reviews in Food Science and Nutrition (2023) Vol. 64, Iss. 33, pp. 12892-12906
Closed Access | Times Cited: 9
The influence of curcumin additives on the viability of probiotic bacteria, antibacterial activity against pathogenic microorganisms, and quality indicators of low-fat yogurt
Magdalena Buniowska, Jakub Urbański, Artur Mykhalevych, et al.
Frontiers in Nutrition (2023) Vol. 10
Open Access | Times Cited: 9
Fabrication of zein–tamarind seed polysaccharide–curcumin nanocomplexes: their characterization and impact on alleviating colitis and gut microbiota dysbiosis in mice
Fan Xie, Zengjin Zhu, Jingyi Zeng, et al.
Food & Function (2024) Vol. 15, Iss. 5, pp. 2563-2576
Closed Access | Times Cited: 2
Curcumin and omega‐3 polyunsaturated fatty acids as bioactive food components with synergistic effects on Alzheimer's disease
Luz del C. Velasco‐Rodríguez, Hugo S. Garcı́a, Martha Paola Rascón‐Díaz
Psychogeriatrics (2024) Vol. 24, Iss. 3, pp. 701-718
Closed Access | Times Cited: 2
Co-Encapsulation of Multiple Polyphenols in Plant-Based Milks: Formulation, Gastrointestinal Stability, and Bioaccessibility
Bingjing Zheng, Hualu Zhou, David Julian McClements
Foods (2023) Vol. 12, Iss. 18, pp. 3432-3432
Open Access | Times Cited: 6
Effect of interfacially-engineered nanoemulsions of linoleic acid stabilized by mixed surfactant systems and curcumin on their physicochemical properties, induction times, and peroxidation stability
Pawandeep Kour, Aijaz Ahmad Dar
Journal of Molecular Liquids (2023) Vol. 384, pp. 122243-122243
Closed Access | Times Cited: 5
Constructing a Novel Oleogel Based on Decrystallization: Enhancing the Loading Efficiency and Bioaccessibility of Curcumin
Li Ma, Jibao Cai, Jinyu Miao, et al.
Food and Bioprocess Technology (2024) Vol. 17, Iss. 12, pp. 4652-4664
Closed Access | Times Cited: 1
Study on curcumin fortification to improve the physicochemical properties and anti-oxidative potentialities of butteroil (ghee)
Sunil Kumar Meena, Anita Raj, Jairam Meena, et al.
Food and Humanity (2024) Vol. 3, pp. 100316-100316
Closed Access | Times Cited: 1
Potential Applications of the Anti-Inflammatory, Antithrombotic and Antioxidant Health-Promoting Properties of Curcumin: A Critical Review
Elli Rapti, Theodora Adamantidi, Pavlos Efthymiopoulos, et al.
Nutraceuticals (2024) Vol. 4, Iss. 4, pp. 562-595
Open 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
pH-Induced Structural Changes of Crystalline Curcumin Enhance Its Encapsulation in Emulsions
Xiping Gong, Anthony Suryamiharja, Hualu Zhou
ACS Food Science & Technology (2024) Vol. 4, Iss. 12, pp. 2998-3006
Open Access | Times Cited: 1
Research progress on natural bio-based encapsulation system of curcumin and its stabilization mechanism
Man Zhou, Fuli LI, Jie CHEN, et al.
Food Science and Technology (2022) Vol. 42
Open Access | Times Cited: 5
Physicochemical properties of turmeric (Curcuma longa L.) and black pepper (Piper nigrum) enriched ice cream
Mirela Lučan Čolić
Mljekarstvo/Mljekarstvo.com (2023), pp. 45-63
Open Access | Times Cited: 2
Compromised conformation and kinetics of catalase in the presence of propylthiouracil: A biophysical study and alleviation by curcumin
Rashmi Rekha Samal, Kajal Sundaray, Kiran D. Tulsiyan, et al.
International Journal of Biological Macromolecules (2022) Vol. 226, pp. 1547-1559
Closed Access | Times Cited: 4
A Comprehensive Review in the Formulation of Nanocurcumin and Its Potential Application in Functional Foods
Junhua Li, Lili Jiang, Yanjun Yang, et al.
Food Reviews International (2024), pp. 1-21
Closed Access
The potential of using curcumin in dairy and milk‐based products—A review
Magdalena Buniowska, Artur Mykhalevych, Jakub Urbański, et al.
Journal of Food Science (2024) Vol. 89, Iss. 9, pp. 5245-5254
Open Access
Enhancing the Efficiency and Sustainability of Producing Curcumin‐Infused Plant‐Based Milk Alternatives With a Two‐in‐One Post pH‐Driven Processing Strategy
Anthony Suryamiharja, Xiping Gong, Casimir C. Akoh, et al.
Food Frontiers (2024)
Closed Access
Curcuminoids
Biao Zheng, F. Zanders, A.H.J. Engwerda, et al.
Elsevier eBooks (2023), pp. 227-247
Closed Access | Times Cited: 1
Recent advances in delivering free or nanoencapsulated Curcuma by-products as antimicrobial food additives
Abhay K. Pandey, A. Sanches‐Silva, Mónica L. Chávez‐González, et al.
Critical Reviews in Biotechnology (2022) Vol. 43, Iss. 8, pp. 1257-1283
Closed Access | Times Cited: 2
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