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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:

Synergistic effect of corn fiber gum and chitosan in stabilization of oil in water emulsion
Yuntao Wang, Shasha Wang, Rui Li, et al.
LWT (2021) Vol. 154, pp. 112592-112592
Open Access | Times Cited: 18

Showing 18 citing articles:

The Application of Chitosan-Based Adsorbents for the Removal of Hazardous Pollutants from Aqueous Solutions—A Review
Małgorzata A. Kaczorowska, Daria Bożejewicz
Sustainability (2024) Vol. 16, Iss. 7, pp. 2615-2615
Open Access | Times Cited: 27
Plant gums in Pickering emulsions: A review of sources, properties, applications, and future perspectives
Asma Sharkawy, Alı́rio E. Rodrigues
Carbohydrate Polymers (2024) Vol. 332, pp. 121900-121900
Closed Access | Times Cited: 19
Effect of konjac glucomannan with different degrees of deacetylation on the gel behavior of transglutaminase induced soybean protein isolate emulsion gels
Yuntao Wang, Hui Zhang, Qing Liang, et al.
Food Hydrocolloids (2023) Vol. 148, pp. 109493-109493
Closed Access | Times Cited: 29
Interfacial behavior and micro-rheological performance of Pickering emulsions co-stabilized by β-cyclodextrin and xanthan gum
Wei Liang, F. X. Deng, Yuhang Wang, et al.
Food Hydrocolloids (2023) Vol. 149, pp. 109611-109611
Closed Access | Times Cited: 29
Effect of chitooligosaccharides in inhibiting textural deterioration of chicken myofibril protein gel induced by high temperature
Yuntao Wang, Jing Chen, Rui Li, et al.
Food Hydrocolloids (2024) Vol. 153, pp. 110031-110031
Closed Access | Times Cited: 10
An Overview of Cryo-Scanning Electron Microscopy Techniques for Plant Imaging
Raymond Wightman
Plants (2022) Vol. 11, Iss. 9, pp. 1113-1113
Open Access | Times Cited: 26
Homogenized soybean hull suspension as an emulsifier for oil/water emulsions: Synergistic effect of the insoluble fiber and soluble polysaccharide
Zhiheng Yuan, Danshi Zhu, Xinyue Xu, et al.
International Journal of Biological Macromolecules (2023) Vol. 237, pp. 123950-123950
Closed Access | Times Cited: 15
Citrus derived Pickering emulsion stabilized by insoluble citrus dietary fiber modified by ultra-high pressure
Xiaohan Yang, Kemin Mao, Yaxin Sang, et al.
LWT (2023) Vol. 184, pp. 115112-115112
Open Access | Times Cited: 14
From a Coriander Mayonnaise to a Vegan Analogue: Assessing pH and Salt Influence in a Saccharomyces cerevisiae Yeast Protein Extract and Chlorella vulgaris Mixed System
Pedro Coelho, Carmo Serrano, Norton Komora, et al.
Foods (2025) Vol. 14, Iss. 4, pp. 587-587
Open Access
Pectin-based cinnamon essential oil Pickering emulsion film with two-sided differential wettability: A major role in the spatial distribution of microdroplets
Yitian Yu, Min Gong, Shuyi Wang, et al.
International Journal of Biological Macromolecules (2024) Vol. 277, pp. 133727-133727
Closed Access | Times Cited: 3
Corn (Zea mays L.) arabinoxylan to expand the portfolio of dietary fibers
Fatma Boukid
Food Bioscience (2023) Vol. 56, pp. 103181-103181
Closed Access | Times Cited: 8
Gelatin and Chitosan as Meat By-Products and Their Recent Applications
M. Abd Elgadir, Abdalbasit Adam Mariod
Foods (2022) Vol. 12, Iss. 1, pp. 60-60
Open Access | Times Cited: 11
Pickering Emulsions Stabilized by Chitosan/Natural Acacia Gum Biopolymers: Effects of pH and Salt Concentrations
Ahmad A. Adewunmi, Ahmad Mahboob, Muhammad Shahzad Kamal, et al.
Polymers (2022) Vol. 14, Iss. 23, pp. 5270-5270
Open Access | Times Cited: 10
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: 6
The Stability, Rheological Properties and Interfacial Properties of Oil-in-Water (O/W) Emulsions Prepared from Dielectric Barrier Discharge (DBD) Cold Plasma-Treated Chickpea Protein Isolate and Myofibrillar Protein Complexes
Dianbo Zhao, Yanfang Zhou, Lixue Sun, et al.
Foods (2023) Vol. 12, Iss. 19, pp. 3629-3629
Open Access | Times Cited: 5
Effect of carrageenan on stability and 3D printing performance of high internal phase pickering emulsion stabilized by soy protein isolate aggregates under neutral condition
Rui Li, Xiuqin Guo, Pengfei Liu, et al.
Carbohydrate Polymers (2024) Vol. 349, pp. 123020-123020
Closed Access | Times Cited: 1
Investigation of the effect of particle size of corn fiber, as potential raw material, on techno-functional and physicochemical properties
Ronel Joel Bazán-Colque, J. L. R. Ascheri, Fiorella Ivette Ruiz-Barreto, et al.
Journal of Cereal Science (2023) Vol. 112, pp. 103708-103708
Closed Access | Times Cited: 3
Effect of chitosan oligosaccharides with different molecular weight in alleviating textural deterioration of chicken myofibrillar protein gel with high-temperature treatment
Yuntao Wang, Zijian Niu, Rui Li, et al.
International Journal of Biological Macromolecules (2024), pp. 136253-136253
Closed Access
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