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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:

Influence of gelation of internal aqueous phase on in vitro controlled release of W1/O/W2 double emulsions-filled alginate hydrogel beads
Wenjuan Wang, Rui Sun, Qiang Xia
Journal of Food Engineering (2022) Vol. 337, pp. 111246-111246
Closed Access | Times Cited: 17

Showing 17 citing articles:

Locust Bean Gum, a Vegetable Hydrocolloid with Industrial and Biopharmaceutical Applications
Max Petitjean, José Ramón Isasi
Molecules (2022) Vol. 27, Iss. 23, pp. 8265-8265
Open Access | Times Cited: 37
Targeted delivery of food functional ingredients in precise nutrition: design strategy and application of nutritional intervention
Xu Wang, Guohua Shi, Sufang Fan, et al.
Critical Reviews in Food Science and Nutrition (2023) Vol. 64, Iss. 22, pp. 7854-7877
Closed Access | Times Cited: 15
Encapsulation of purple basil leaf extract by electrospraying in double emulsion (W/O/W) filled alginate-carrageenan beads to improve the bioaccessibility of anthocyanins
Basak Ebru Ozcan, Öznur Saroğlu, Canan Yağmur Karakaş, et al.
International Journal of Biological Macromolecules (2023) Vol. 250, pp. 126207-126207
Closed Access | Times Cited: 15
W/O/W emulsion-filled sodium alginate hydrogel beads for co-encapsulation of vitamins C and E: Insights into the fabrication, lipolysis, and digestion behavior
Mengjie Geng, Lijia Li, Xiangyun Tan, et al.
Food Chemistry (2024) Vol. 457, pp. 140095-140095
Closed Access | Times Cited: 4
Development of interpenetrating network gels based on co-gelation of heteroprotein aggregates and sugar beet pectin for physicochemical functional enhancement of W-O-W systems
Lijia Li, Xumei Feng, Mengjie Geng, et al.
Carbohydrate Polymers (2025) Vol. 353, pp. 123274-123274
Closed Access
β‐Carotene‐Loaded Pickering Emulsion‐Filled Gel: Role of Whey Protein‐Cress Seed Gum Nanoparticle and Sodium Alginate Gel in Physicochemical and In Vitro Gastrointestinal Behavior
Maryam Davtalab, Sara Naji‐Tabasi, Mostafa Shahidi Noghabi, et al.
Journal of Food Process Engineering (2025) Vol. 48, Iss. 1
Closed Access
From preparation to application: Functional carrageenan-based hydrogels for biomedical and sensing uses
Yihan Yan, Shenghua Lv, Yuanyuan Qiang, et al.
Materials Today Chemistry (2025) Vol. 45, pp. 102668-102668
Closed Access
Locust bean gum in drug delivery
Vahid Reza Askari, Rozhan Safaei, Hesan Soleimani Roudi, et al.
Elsevier eBooks (2025), pp. 189-221
Closed Access
Encapsulation of bitter peptides in diphasic gel double emulsions: Bitterness masking, sustained release and digestion stability
Yi Gao, Xiaoqing Li, Youfa Xie, et al.
Food Research International (2022) Vol. 162, pp. 112205-112205
Closed Access | Times Cited: 16
Interfacial effects of gallate alkyl esters on physical and oxidative stability of high fat fish oil-in-water emulsions stabilized with sodium caseinate and OSA-modified starch
Mojtaba Delfanian, Betül Yeşiltaş, Ann‐Dorit Moltke Sørensen, et al.
Food Chemistry (2023) Vol. 417, pp. 135923-135923
Open Access | Times Cited: 9
Experimental study and multistage design of multiphase droplets splitting based on T-junction microchannels
Yuting Wu, Maoxian Wang, Shiteng Wang, et al.
Journal of Industrial and Engineering Chemistry (2024) Vol. 135, pp. 364-376
Closed Access | Times Cited: 2
Encapsulation of beetroot extract (Beta vulgaris L.) obtained by internal and external ionic gelation: a comparative study
Joana de Barros Alexandre, Tiago Linhares Cruz Tabosa Barroso, Luana Carvalho da Silva, et al.
Food Science and Technology (2024) Vol. 44
Open Access | Times Cited: 2
Encapsulation of Monascus pigments in gel in oil in water (G/O/W) double emulsion system based on sodium caseinate and guar gum
Ikram Alouk, Wenwen Lv, Wei Chen, et al.
International Journal of Biological Macromolecules (2024), pp. 138232-138232
Closed Access | Times Cited: 2
Studies on the Properties and Stability Mechanism of Double Emulsion Gels Prepared by Heat-Induced Aggregates of Egg White Protein-Oligosaccharides Glycosylation Products
Qianwen Zhao, Cheng Lü, Cuihua Chang, et al.
Foods (2024) Vol. 13, Iss. 12, pp. 1822-1822
Open Access | Times Cited: 1
Enhancing the survival of Lactobacillus plantarum via the rational design of whey protein isolate-high acyl gellan gum gelled water-in-oil emulsions
Peiyang Li, Meiqi Liu, Wenjing Lu, et al.
Colloids and Surfaces A Physicochemical and Engineering Aspects (2024) Vol. 705, pp. 135707-135707
Closed Access | Times Cited: 1
The effects of different types of polysaccharides on the structure and physical properties of W/O/W emulsions under varying pH conditions
Minghao Jiang, Yi Liu, Qiuyu Han, et al.
Journal of the Science of Food and Agriculture (2024)
Closed Access
Thermoresponsive Phase Change Oleogel Microcapsules for Coencapsulation of Hydrophilic and Hydrophobic Actives
Yuting Wu, Yuxin Chen, Boya Lv, et al.
ACS Applied Materials & Interfaces (2024)
Closed Access
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