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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:

Fabrication of gelatin-EGCG-pectin ternary complex stabilized W/O/W double emulsions by ultrasonic emulsification: Physicochemical stability, rheological properties and structure
Huang Xiang, Rui Tu, Hongbo Song, et al.
Journal of Food Engineering (2022) Vol. 338, pp. 111259-111259
Closed Access | Times Cited: 30

Showing 1-25 of 30 citing articles:

Fabrication of water-in-oil-in-gel emulsion gel based on pH-shifting soybean lipophilic protein and carboxymethyl chitosan: Gel performance, physicochemical properties and digestive characteristics
Lijia Li, Yiting Gao, Tian Gao, et al.
Food Hydrocolloids (2023) Vol. 147, pp. 109385-109385
Closed Access | Times Cited: 26
Preparation and synbiotic interaction mechanism of microcapsules of Bifidobacterium animalis F1–7 and human milk oligosaccharides (HMO)
X.Y Huang, Rui Liu, Jing Wang, et al.
International Journal of Biological Macromolecules (2024) Vol. 259, pp. 129152-129152
Closed Access | Times Cited: 8
Co-encapsulation of vitamins C and E in SPI-polysaccharide stabilized double emulsion prepared by ultrasound: Fabrication, stability, and in vitro digestion
Mengjie Geng, Xixi Wu, Xiangyun Tan, et al.
Food Bioscience (2024) Vol. 59, pp. 104113-104113
Closed Access | Times Cited: 7
Effects of different dispersion methods on the pre-emulsification oil of loaded polyphenol
Qiaohui Feng, Chuan Li, Guanghua Xia, et al.
LWT (2025) Vol. 218, pp. 117473-117473
Open Access
Binary complexes of whey protein fibers/isolates and fish gelatins for emulsion stabilization
Yichen Lin, Han Du, Yrjö H. Roos, et al.
Food Hydrocolloids (2023) Vol. 143, pp. 108880-108880
Closed Access | Times Cited: 19
Fabrication of double nano-emulsions loaded with hyssop (Hyssopus officinalis L.) extract stabilized with soy protein isolate alone and combined with chia seed gum in controlling the oxidative stability of canola oil
Soheila Ahmadian, Reza Esmaeilzadeh Kenari, Zeynab Raftani Amiri, et al.
Food Chemistry (2023) Vol. 430, pp. 137093-137093
Closed Access | Times Cited: 14
High internal phase double emulsions stabilized by modified pea protein-alginate complexes: Application for co-encapsulation of riboflavin and β-carotene
Xiaojia Yan, Jun Yan, Xinyue Shi, et al.
International Journal of Biological Macromolecules (2024) Vol. 270, pp. 132313-132313
Closed Access | Times Cited: 4
Effect of cellulose nanofibrils on formation, interactions and gelation properties of chickpea protein isolate emulsion gels
Jieqiong Lin, Jun Yang, Xin Qi, et al.
Food Hydrocolloids (2024) Vol. 156, pp. 110252-110252
Closed Access | Times Cited: 4
Food matrix-flavonoid interactions and their effect on bioavailability
Jingjing Zhang, Hui Wang, Chao Ai, et al.
Critical Reviews in Food Science and Nutrition (2023), pp. 1-22
Closed Access | Times Cited: 13
Inhibitory mechanism of trypsin combined with d-galactose on freeze-induced gelation and the physicochemical and protein properties of egg yolk
Xin Li, Qun Huang, Yufeng Zhang, et al.
LWT (2023) Vol. 188, pp. 115337-115337
Open Access | Times Cited: 12
Improved viability of probiotics by co-encapsulation of wheat germ oil under storage and gastrointestinal conditions: Effects of drying methods and wall composition
Baolin He, Rui Cui, Teng‐Gen Hu, et al.
Food Hydrocolloids (2024) Vol. 158, pp. 110592-110592
Closed Access | Times Cited: 3
Effects of Concentration of Soybean Protein Isolate and Maltose and Oil Phase Volume Fraction on Freeze–Thaw Stability of Pickering Emulsion
Ziyue Song, Yang Yang, Fenglian Chen, et al.
Foods (2022) Vol. 11, Iss. 24, pp. 4018-4018
Open Access | Times Cited: 15
Transformation of W/O/W emulsions and O/W/O emulsions for co-loading selenium-enriched peptide and vitamin E: Design and characteristics
Fang Xie, Yuan Fang, Xin Liu, et al.
Journal of Food Engineering (2023) Vol. 360, pp. 111702-111702
Closed Access | Times Cited: 9
Aspartic acid/arginine enhance the stability of gelatin emulsions
Huimin Yan, Yu Song, Man‐Man Yu, et al.
Journal of Food Engineering (2023) Vol. 361, pp. 111735-111735
Closed Access | Times Cited: 8
Formulation and Characterization of Double Emulsions W/O/W Stabilized by Two Natural Polymers with Two Manufacturing Processes (Comparative Study)
Meriem Boudoukhani, Madiha Melha Yahoum, Kaouther Ezzroug, et al.
ChemEngineering (2024) Vol. 8, Iss. 2, pp. 34-34
Open Access | Times Cited: 2
W/O/W Pickering emulsions stabilized by complex modified phycocyanin
Hongye Tian, Zhong Zhang, Wenjun Li, et al.
Journal of the Science of Food and Agriculture (2024) Vol. 104, Iss. 14, pp. 9001-9013
Closed Access | Times Cited: 2
Comparison of ultrasound and high-pressure homogenization emulsification: A promising fabrication strategy for total nutritional double emulsion-based product enriched with low-molecular-weight oyster peptides
Jinzhen Li, Yuxin Chen, Haisheng Lin, et al.
LWT (2024) Vol. 212, pp. 116981-116981
Open Access | Times Cited: 2
Fabrication and characterization of gelatin–EGCG–pectin ternary complex: formation mechanism, emulsion stability, and structure
Huang Xiang, Rui Tu, Hongbo Song, et al.
Journal of the Science of Food and Agriculture (2022) Vol. 103, Iss. 3, pp. 1442-1453
Closed Access | Times Cited: 13
Encapsulation of phenolic acids within food-grade carriers systems: a systematic review
Chao Chen, Xiao Wang, Wenqi Chen, et al.
Critical Reviews in Food Science and Nutrition (2024), pp. 1-20
Closed Access | Times Cited: 1
Fabrication, characterization, and bioactivity of self-assembled carrier-free colloidal dispersions from Citrus × Limon ‘Rosso’ essential oil and tea polyphenols
Fangying Cheng, Mianhong Chen, Zhihao Duan, et al.
Food Chemistry (2024) Vol. 457, pp. 140058-140058
Closed Access | Times Cited: 1
Noncovalent interactions between biomolecules facilitated their application in food emulsions' construction: A review
Yi Yuan, Congrong Chen, Xinyi Guo, et al.
Comprehensive Reviews in Food Science and Food Safety (2023) Vol. 23, Iss. 1
Closed Access | Times Cited: 4
Effects of the Combination of Protein in the Internal Aqueous Phase and Polyglycerol Polyricinoleate on the Stability of Water-In-Oil-In-Water Emulsions Co-Encapsulating Crocin and Quercetin
Wei Fan, Yan Shi, Yueming Hu, et al.
Foods (2023) Vol. 13, Iss. 1, pp. 131-131
Open Access | Times Cited: 4
Oat Milk Tea Model System: Exploring the Stability of Milk Tea and the Bioaccessibility of Green Tea Polyphenols
Sirui Qin, Ruyi Li, Mianhong Chen, et al.
Foods (2023) Vol. 12, Iss. 7, pp. 1402-1402
Open Access | Times Cited: 3
Influences of ultrasonic treatment on the physicochemical properties and microstructure of diacylglycerol-loaded emulsion stabilized with soybean protein isolate and sodium alginate
Xiaoqin Diao, Shurui Wang, Ruixin Jia, et al.
Ultrasonics Sonochemistry (2024) Vol. 108, pp. 106981-106981
Open Access
Comparison of Ultrasound and High-Pressure Homogenization Emulsification: A Promising Fabrication Strategy for Total Nutritional Double Emulsion-Type Product Enriched with Low-Molecular Oyster Peptides
Jinzhen Li, Yuxin Chen, Haisheng Lin, et al.
(2024)
Closed Access
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