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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:

Effects of egg yolk lecithin/milk fat globule membrane material ratio on the structure and stability of oil-in-water emulsions
Xiaoxue Yu, Yanjie Zhao, Meng Sun, et al.
LWT (2022) Vol. 168, pp. 113891-113891
Open Access | Times Cited: 25

Showing 25 citing articles:

Structure, Biological Functions, Separation, Properties, and Potential Applications of Milk Fat Globule Membrane (MFGM): A Review
Chao Nie, Yunyi Zhao, Xifan Wang, et al.
Nutrients (2024) Vol. 16, Iss. 5, pp. 587-587
Open Access | Times Cited: 22
Construction and characterization of egg white protein-gallic acid-xanthan gum-based emulsion and oleogel
Yuzhong Yan, Shu‐Ling Chen, Le Deng, et al.
Food Hydrocolloids (2023) Vol. 150, pp. 109720-109720
Closed Access | Times Cited: 28
Improving lipid digestion by modulating interfacial structure of fat globule based on milk fat globule membrane and different phospholipids
Qian Ma, Meng Sun, Yanjie Zhao, et al.
Food Hydrocolloids (2024) Vol. 150, pp. 109736-109736
Closed Access | Times Cited: 13
Physicochemical properties, photostability, and digestive characteristics of natural emulsion system fabricated by recombinant rice bran oil bodies for lutein ester delivery
Wei Chen, Xiaoyu Li, Wenguan Zhang, et al.
Food Hydrocolloids (2024) Vol. 156, pp. 110270-110270
Closed Access | Times Cited: 8
Interfacial composition in infant formulas powder modulate lipid digestion in simulated in-vitro infant gastrointestinal digestion
Xiaoxue Yu, Wenli Zhou, Zhibing Jia, et al.
Food Research International (2023) Vol. 165, pp. 112553-112553
Closed Access | Times Cited: 17
Ultrasound modification on milk fat globule membrane and soy lecithin to improve the physicochemical properties, microstructure and stability of mimicking human milk fat emulsions
Qian Ma, Tao Zhou, Zhong Wang, et al.
Ultrasonics Sonochemistry (2024) Vol. 105, pp. 106873-106873
Open Access | Times Cited: 6
Milk fat globule membrane (MFGM) phospholipid - whey protein interaction characterization and its effect on physicochemical, interfacial properties and evaluation of in vitro digestion of emulsions - Inspired by the MFGM
Yanjie Zhao, Lu Liu, Qian Ma, et al.
Food Hydrocolloids (2024) Vol. 155, pp. 110173-110173
Closed Access | Times Cited: 6
Ultrasound-induced structural changes of different milk fat globule membrane protein-phospholipids complexes and their effects on physicochemical and functional properties of emulsions
Yanjie Zhao, Qian Ma, Tao Zhou, et al.
Ultrasonics Sonochemistry (2024) Vol. 103, pp. 106799-106799
Open Access | Times Cited: 5
Preparation of infant formula simulating the fat composition and structure of human milk based on MFGM and exogenous phospholipid to modulate lipid digestion
Bin Zhu, Xiuxiu Zhang, Shuming Liu, et al.
Food Research International (2025), pp. 116256-116256
Closed Access
Pullulan-stabilized Soybean Phospholipids/Cinnamaldehyde emulsion for Flammulina velutipes preservation
Shao Xue, Ben Niu, Xiangjun Fang, et al.
International Journal of Biological Macromolecules (2023) Vol. 246, pp. 125425-125425
Closed Access | Times Cited: 12
Milk fat globule membrane proteins are crucial in regulating lipid digestion during simulated in vitro infant gastrointestinal digestion
Zhixi Li, A. C. Liu, Yu Cao, et al.
Journal of Dairy Science (2024) Vol. 107, Iss. 10, pp. 7549-7563
Open Access | Times Cited: 4
Egg yolk–derived emulsions: Formation mechanisms, improvement strategies and applications
Yumeng Shan, Qi Zeng, Xiaohui Lv, et al.
Trends in Food Science & Technology (2024) Vol. 153, pp. 104711-104711
Closed Access | Times Cited: 4
Addition of Phospholipids Improved the Physical Stability and Fat Globule Structure of Processed Milk
Yue Pan, Lei Zhang, Xiaonan Fu, et al.
Foods (2025) Vol. 14, Iss. 3, pp. 375-375
Open Access
Using low-field nuclear magnetic resonance to investigate the effect of composition, mechanical treatments, and storage on the stability of emulsions
Sara Aghajanzadeh, Ali Asghari, Christophe Cordella, et al.
Food Chemistry (2025) Vol. 478, pp. 143585-143585
Open Access
Pickering emulsion gel stabilized by milk fat globule membrane/pectin enhanced probiotic stability
Yu Ji, Yifan Wu, Yan Wang, et al.
Food Chemistry X (2025), pp. 102409-102409
Open Access
Enhancing stability of 1,3-dioleic acid-2-palmitate (OPO) through microencapsulation: A comparative study of single- and double-layer microcapsules
Qinyue Tang, Zhe Li, Xiaoli Xu, et al.
Food Hydrocolloids (2023) Vol. 145, pp. 109151-109151
Closed Access | Times Cited: 10
Novel trends and challenges in fat modification of next-generation infant formula: Considering the structure of milk fat globules to improve lipid digestion and metabolism of infants
Qian Ma, Xiuxiu Zhang, Xiaodong Li, et al.
Food Research International (2023) Vol. 174, pp. 113574-113574
Closed Access | Times Cited: 10
A novel strategy to construct stable fat globules with all major milk fat globule membrane proteins to mimic breast milk fat emulsions at the protein level
Yi Wang, Mengyuan Guo, Fazheng Ren, et al.
Food Research International (2023) Vol. 173, pp. 113351-113351
Closed Access | Times Cited: 8
Milk fat globule membrane regulates the physicochemical properties and surface composition of infant formula powders by improving the stability of the emulsion
Bailiang Li, Qingxue Chen, Longkai Mu, et al.
Food Chemistry (2023) Vol. 440, pp. 137522-137522
Closed Access | Times Cited: 8
Interfacial characteristics of artificial oil body emulsions (O / W) prepared using extrinsic and intrinsic proteins: Inspired by natural oil body
Yufan Sun, Mingming Zhong, Yi Liao, et al.
LWT (2022) Vol. 173, pp. 114270-114270
Open Access | Times Cited: 13
Preparation of milk fat globule membrane ingredients enriched in polar lipids: Composition characterization and digestive properties
Pu Zhao, Guozhi Ji, Ruixue Lin, et al.
Journal of Dairy Science (2024) Vol. 107, Iss. 7, pp. 4320-4332
Open Access | Times Cited: 2
Study on the interaction mechanism of whey protein isolate with phosphatidylcholine: By multispectral methods and molecular docking
Mingyang Ma, Feiyang Wu, Yunpeng Xu, et al.
Journal of Food Science (2024) Vol. 89, Iss. 7, pp. 4109-4122
Closed Access | Times Cited: 1
Sphingomyelin-enriched milk phospholipids offer superior benefits in improving the physicochemical properties, microstructure, and surface characteristics of infant formula
Yue Pan, Xueying Zhang, Qing-quan Yan, et al.
Food Chemistry (2024) Vol. 463, pp. 141549-141549
Closed Access | Times Cited: 1
Formation by high power ultrasound of mimicking human fat emulsions stabilized with milk fat globule membrane
Li Jing, Ruida Ma, Guangqing Mu, et al.
LWT (2024) Vol. 197, pp. 115897-115897
Open Access
Regulating interfacial structure of fat globules based on milk fat globule membrane with milk phospholipids to improve physicochemical properties and fat digestion of infant formula emulsions
Qian Ma, Xueying Zhang, Yanjie Zhao, et al.
Food Hydrocolloids (2024) Vol. 157, pp. 110433-110433
Closed Access
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