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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:

Corn protein hydrolysate as a novel nano-vehicle: Enhanced physicochemical stability and in vitro bioaccessibility of vitamin D3
Yuan Lin, Yong‐Hui Wang, Xiao‐Quan Yang, et al.
LWT (2016) Vol. 72, pp. 510-517
Closed Access | Times Cited: 59

Showing 1-25 of 59 citing articles:

Encapsulation of vitamin D3 in pickering emulsions stabilized by nanofibrillated mangosteen cellulose: Impact on in vitro digestion and bioaccessibility
Thunnalin Winuprasith, Piyachai Khomein, Wiphada Mitbumrung, et al.
Food Hydrocolloids (2018) Vol. 83, pp. 153-164
Open Access | Times Cited: 216
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: 162
Digestion and bioavailability of bioactive phytochemicals
Monika Karaś, Anna Jakubczyk, Urszula Szymanowska, et al.
International Journal of Food Science & Technology (2016) Vol. 52, Iss. 2, pp. 291-305
Closed Access | Times Cited: 141
Zein-polysaccharide nanoparticles as matrices for antioxidant compounds: A strategy for prevention of chronic degenerative diseases
José Agustín Tapia‐Hernández, Francisco Rodríguez‐Félix, Josué Juárez, et al.
Food Research International (2018) Vol. 111, pp. 451-471
Closed Access | Times Cited: 99
Improvement of the encapsulation capacity and emulsifying properties of soy protein isolate through controlled enzymatic hydrolysis
Yuan Lv, Ling Chen, Fei Liu, et al.
Food Hydrocolloids (2022) Vol. 138, pp. 108444-108444
Closed Access | Times Cited: 39
Enhancing bioavailability of soy protein isolate (SPI) nanoparticles through limited enzymatic hydrolysis: Modulating structural properties for improved digestion and absorption
Ling Chen, Yuan Lv, Fang Zhong
Food Hydrocolloids (2023) Vol. 147, pp. 109397-109397
Closed Access | Times Cited: 26
A Comprehensive Review of Self-Assembled Food Protein-Derived Multicomponent Peptides: From Forming Mechanism and Structural Diversity to Applications
Yajuan Li, Jingbo Liu, Hui Zhang, et al.
Journal of Agricultural and Food Chemistry (2023) Vol. 71, Iss. 30, pp. 11304-11319
Closed Access | Times Cited: 23
Regulating Association Strength between SPI and Pectin via Sodium Alginate: Ternary Composite Construction and Potential-Use Assessment
Lijia Li, Liang Tao, Mengjie Geng, et al.
Food Hydrocolloids (2025), pp. 111349-111349
Closed Access | Times Cited: 1
Antimicrobial, antioxidant and sensory properties of Maillard reaction products (MRPs) derived from sunflower, soybean and corn meal hydrolysates
Ildephonse Habinshuti, Xiaohuan Chen, Jun Yu, et al.
LWT (2018) Vol. 101, pp. 694-702
Closed Access | Times Cited: 69
Preparation, characterisation and antioxidant activities of rutin-loaded zein-sodium caseinate nanoparticles
Shuangling Zhang, Yue Han
PLoS ONE (2018) Vol. 13, Iss. 3, pp. e0194951-e0194951
Open Access | Times Cited: 63
Re-assembled casein micelles improve in vitro bioavailability of vitamin D in a Caco-2 cell model
Yifat Cohen, Moran Levi, Uri Lesmes, et al.
Food & Function (2017) Vol. 8, Iss. 6, pp. 2133-2141
Open Access | Times Cited: 62
Physical and tribological properties of high internal phase emulsions based on citrus fibers and corn peptides
Qijun Ruan, Xiao‐Quan Yang, Lihua Zeng, et al.
Food Hydrocolloids (2019) Vol. 95, pp. 53-61
Closed Access | Times Cited: 62
A phase inversion based nanoemulsion fabrication process to encapsulate vitamin D3 for food applications
Vaibhav Kumar Maurya, Manjeet Aggarwal
The Journal of Steroid Biochemistry and Molecular Biology (2019) Vol. 190, pp. 88-98
Closed Access | Times Cited: 58
Fabrication, characterization, and lipid-lowering effects of naringenin-zein-sodium caseinate-galactosylated chitosan nanoparticles
Honghao Zhang, Rui Liu, Jilite Wang, et al.
International Journal of Biological Macromolecules (2023) Vol. 230, pp. 123150-123150
Closed Access | Times Cited: 20
Yeast Cell Microcapsules as a Novel Carrier for Cholecalciferol Encapsulation: Development, Characterization and Release Properties
Elahe Dadkhodazade, Abdorreza Mohammadi, Saeedeh Shojaee‐Aliabadi, et al.
Food Biophysics (2018) Vol. 13, Iss. 4, pp. 404-411
Closed Access | Times Cited: 58
Fabrication of nano-structured lipid carrier for encapsulation of vitamin D3 for fortification of ‘Lassi’; A milk based beverage
Vaibhav Kumar Maurya, Manjeet Aggarwal
The Journal of Steroid Biochemistry and Molecular Biology (2019) Vol. 193, pp. 105429-105429
Closed Access | Times Cited: 52
Encapsulation of Vitamin D3 in Pickering Emulsion Stabilized by Nanofibrillated Mangosteen Cellulose: Effect of Environmental Stresses
Wiphada Mitbumrung, Manop Suphantharika, David Julian McClements, et al.
Journal of Food Science (2019) Vol. 84, Iss. 11, pp. 3213-3221
Closed Access | Times Cited: 43
One-step formation of a double Pickering emulsion via modulation of the oil phase composition
Qijun Ruan, Lihua Zeng, Jiaoyan Ren, et al.
Food & Function (2018) Vol. 9, Iss. 8, pp. 4508-4517
Closed Access | Times Cited: 39
Encapsulation of vitamin D3 in gum arabic to enhance bioavailability and stability for beverage applications
Mary Ross L. Lamsen, Tiannan Wang, Doris H. D’Souza, et al.
Journal of Food Science (2020) Vol. 85, Iss. 8, pp. 2368-2379
Closed Access | Times Cited: 35
Formulation and characterization of zein/chitosan complex particles stabilized Pickering emulsion with the encapsulation and delivery of vitamin D3
Bakht Ramin Shah, Wei Xu, Jan Mráz
Journal of the Science of Food and Agriculture (2021) Vol. 101, Iss. 13, pp. 5419-5428
Closed Access | Times Cited: 30
Self-assembling peptides: Structure, function, in silico prediction and applications
Amir Vahedifar, Jian Wu
Trends in Food Science & Technology (2021) Vol. 119, pp. 476-494
Closed Access | Times Cited: 29
Fabrication, stability and rheological properties of zein/chitosan particles stabilized Pickering emulsions with antioxidant activities of the encapsulated vit-D3
Bakht Ramin Shah, Wei Xu, Jan Mráz
International Journal of Biological Macromolecules (2021) Vol. 191, pp. 803-810
Closed Access | Times Cited: 27
Exploring Vitamin D Synthesis and Function in Cardiovascular Health: A Narrative Review
Gilda Aiello, Mauro Lombardo, Sara Baldelli
Applied Sciences (2024) Vol. 14, Iss. 11, pp. 4339-4339
Open Access | Times Cited: 4
Hydrolyzed soy protein nanoparticles designed for VD3 delivery: VD3 incorporation and remodeling behavior during digestion matters
Zhicheng Niu, Dan Yuan, Mouming Zhao, et al.
Food Chemistry (2025) Vol. 475, pp. 143370-143370
Closed Access
Improving delivery capacity of soy 7S protein via high pressure homogenization: in the case of vitamin D3
Zhiguo Chen, Wenjing Zhong, Xia Jie, et al.
International Journal of Food Engineering (2025)
Closed Access
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