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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:

Formation and stabilization of nanoemulsion-based vitamin E delivery systems using natural surfactants: Quillaja saponin and lecithin
Bengü Öztürk, Sanem Argın, Mustafa Özilgen, et al.
Journal of Food Engineering (2014) Vol. 142, pp. 57-63
Closed Access | Times Cited: 239

Showing 1-25 of 239 citing articles:

Improving emulsion formation, stability and performance using mixed emulsifiers: A review
David Julian McClements, Seid Mahdi Jafari
Advances in Colloid and Interface Science (2017) Vol. 251, pp. 55-79
Open Access | Times Cited: 864
Natural emulsifiers — Biosurfactants, phospholipids, biopolymers, and colloidal particles: Molecular and physicochemical basis of functional performance
David Julian McClements, Cansu Ekin Gümüş
Advances in Colloid and Interface Science (2016) Vol. 234, pp. 3-26
Open Access | Times Cited: 809
Nano-encapsulation as a promising approach for targeted delivery and controlled release of vitamins
Iman Katouzian, Seid Mahdi Jafari
Trends in Food Science & Technology (2016) Vol. 53, pp. 34-48
Closed Access | Times Cited: 486
A systematic review on nanoencapsulation of food bioactive ingredients and nutraceuticals by various nanocarriers
Elham Assadpour, Seid Mahdi Jafari
Critical Reviews in Food Science and Nutrition (2018) Vol. 59, Iss. 19, pp. 3129-3151
Closed Access | Times Cited: 467
Recent Advances in the Utilization of Natural Emulsifiers to Form and Stabilize Emulsions
David Julian McClements, Long Bai, Cheryl Chung
Annual Review of Food Science and Technology (2017) Vol. 8, Iss. 1, pp. 205-236
Open Access | Times Cited: 466
Formation of Food‐Grade Nanoemulsions Using Low‐Energy Preparation Methods: A Review of Available Methods
Jennifer Komaiko, David Julian McClements
Comprehensive Reviews in Food Science and Food Safety (2016) Vol. 15, Iss. 2, pp. 331-352
Closed Access | Times Cited: 403
Progress in natural emulsifiers for utilization in food emulsions
Bengü Öztürk, David Julian McClements
Current Opinion in Food Science (2015) Vol. 7, pp. 1-6
Closed Access | Times Cited: 390
An Overview of Micro- and Nanoemulsions as Vehicles for Essential Oils: Formulation, Preparation and Stability
Lucia Pavoni, Diego Romano Perinelli, Giulia Bonacucina, et al.
Nanomaterials (2020) Vol. 10, Iss. 1, pp. 135-135
Open Access | Times Cited: 347
Formation and stabilization of nanoemulsion-based vitamin E delivery systems using natural biopolymers: Whey protein isolate and gum arabic
Bengü Öztürk, Sanem Argın, Mustafa Özilgen, et al.
Food Chemistry (2015) Vol. 188, pp. 256-263
Open Access | Times Cited: 333
Nanoemulsion delivery systems for oil-soluble vitamins: Influence of carrier oil type on lipid digestion and vitamin D3 bioaccessibility
Bengü Öztürk, Sanem Argın, Mustafa Özilgen, et al.
Food Chemistry (2015) Vol. 187, pp. 499-506
Closed Access | Times Cited: 293
Fabrication of oil-in-water nanoemulsions by dual-channel microfluidization using natural emulsifiers: Saponins, phospholipids, proteins, and polysaccharides
Long Bai, Siqi Huan, Jiyou Gu, et al.
Food Hydrocolloids (2016) Vol. 61, pp. 703-711
Open Access | Times Cited: 253
Development of food-grade nanoemulsions and emulsions for delivery of omega-3 fatty acids: opportunities and obstacles in the food industry
Rebecca Walker, Eric A. Decker, David Julian McClements
Food & Function (2014) Vol. 6, Iss. 1, pp. 41-54
Closed Access | Times Cited: 235
Formation and stabilization of nanoemulsions using biosurfactants: Rhamnolipids
Long Bai, David Julian McClements
Journal of Colloid and Interface Science (2016) Vol. 479, pp. 71-79
Open Access | Times Cited: 219
Improving curcumin solubility and bioavailability by encapsulation in saponin-coated curcumin nanoparticles prepared using a simple pH-driven loading method
Shengfeng Peng, Ziling Li, Liqiang Zou, et al.
Food & Function (2018) Vol. 9, Iss. 3, pp. 1829-1839
Closed Access | Times Cited: 178
Nanoemulsions: Factory for Food, Pharmaceutical and Cosmetics
Nor Azrini Nadiha Azmi, Amal A.M. Elgharbawy, Shiva Rezaei Motlagh, et al.
Processes (2019) Vol. 7, Iss. 9, pp. 617-617
Open Access | Times Cited: 178
Potential of Nanomaterial Applications in Dietary Supplements and Foods for Special Medical Purposes
Josef Jampílek, Jiří Kos, Katarína Kráľová
Nanomaterials (2019) Vol. 9, Iss. 2, pp. 296-296
Open Access | Times Cited: 161
Recent developments in industrial applications of nanoemulsions
Yeşim Özoğul, Gokcem Tonyali Karsli, Mustafa Durmuş, et al.
Advances in Colloid and Interface Science (2022) Vol. 304, pp. 102685-102685
Closed Access | Times Cited: 102
Influence of surfactant and processing conditions in the stability of oil-in-water nanoemulsions
Hélder D. Silva, Miguel A. Cerqueira, A. A. Vicente
Journal of Food Engineering (2015) Vol. 167, pp. 89-98
Open Access | Times Cited: 161
Thymol nanoemulsion exhibits potential antibacterial activity against bacterial pustule disease and growth promotory effect on soybean
Sarita Kumari, R.V. Kumaraswamy, Ram Chandra Choudhary, et al.
Scientific Reports (2018) Vol. 8, Iss. 1
Open Access | Times Cited: 153
Saponins — Self-assembly and behavior at aqueous interfaces
Sandra Böttcher, Stephan Drusch
Advances in Colloid and Interface Science (2017) Vol. 243, pp. 105-113
Closed Access | Times Cited: 141
Encapsulation of vitamin E: Effect of physicochemical properties of wall material on retention and stability
Joseph Hategekimana, Kingsley Masamba, Jianguo Ma, et al.
Carbohydrate Polymers (2015) Vol. 124, pp. 172-179
Closed Access | Times Cited: 139
Ultrafast Delivery of Aggregation-Induced Emission Nanoparticles and Pure Organic Phosphorescent Nanocrystals by Saponin Encapsulation
Alexander Nicol, Ryan T. K. Kwok, Congping Chen, et al.
Journal of the American Chemical Society (2017) Vol. 139, Iss. 41, pp. 14792-14799
Closed Access | Times Cited: 139
Nanoemulsions for food fortification with lipophilic vitamins: Production challenges, stability, and bioavailability
Bengü Öztürk
European Journal of Lipid Science and Technology (2017) Vol. 119, Iss. 7
Closed Access | Times Cited: 121
Optimization of mixed surfactants-based β-carotene nanoemulsions using response surface methodology: An ultrasonic homogenization approach
Tahir Mehmood, Anwaar Ahmed, Asif Ahmad, et al.
Food Chemistry (2018) Vol. 253, pp. 179-184
Closed Access | Times Cited: 121
Nanoemulsions: Using emulsifiers from natural sources replacing synthetic ones—A review
Ilyes Dammak, Paulo José do Amaral Sobral, Adriano Aquino, et al.
Comprehensive Reviews in Food Science and Food Safety (2020) Vol. 19, Iss. 5, pp. 2721-2746
Closed Access | Times Cited: 114
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