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:
Lipid oxidation in emulsions: New insights from the past two decades
Marie Hennebelle, Pierre Villeneuve, Erwann Durand, et al.
Progress in Lipid Research (2024) Vol. 94, pp. 101275-101275
Open Access | Times Cited: 17
Marie Hennebelle, Pierre Villeneuve, Erwann Durand, et al.
Progress in Lipid Research (2024) Vol. 94, pp. 101275-101275
Open Access | Times Cited: 17
Showing 17 citing articles:
Dynamics and Stability Mechanism of Lactoferrin–EPA During Emulsification Process: Insights from Macroscopic and Molecular Perspectives
Han Tao, Wei Ding, Meng-Jia Fang, et al.
Foods (2025) Vol. 14, Iss. 1, pp. 82-82
Open Access
Han Tao, Wei Ding, Meng-Jia Fang, et al.
Foods (2025) Vol. 14, Iss. 1, pp. 82-82
Open Access
Comprehensive quantitative profiling of vegetable oil oxidation products by NMR-based oxylipidomics
Vincent J.P. Boerkamp, Marie Hennebelle, Jean‐Paul Vincken, et al.
Food Research International (2025), pp. 115612-115612
Closed Access
Vincent J.P. Boerkamp, Marie Hennebelle, Jean‐Paul Vincken, et al.
Food Research International (2025), pp. 115612-115612
Closed Access
Stability and digestibility of Quercetin Encapsulated in a Whey Protein Isolate-Inulin Complex Emulsion
J Chen, Yun Gu, Zhe Chen, et al.
LWT (2025), pp. 117318-117318
Open Access
J Chen, Yun Gu, Zhe Chen, et al.
LWT (2025), pp. 117318-117318
Open Access
How lipids, as important endogenous nutrient components, affect the quality of aquatic products: An overview of lipid peroxidation and the interaction with proteins
Xiaoguo Ying, Xinyang Li, Shanggui Deng, et al.
Comprehensive Reviews in Food Science and Food Safety (2025) Vol. 24, Iss. 1
Closed Access
Xiaoguo Ying, Xinyang Li, Shanggui Deng, et al.
Comprehensive Reviews in Food Science and Food Safety (2025) Vol. 24, Iss. 1
Closed Access
Innovative applications of medium‐ and long‐chain triacylglycerol in nutritional support: Current perspectives and future directions
Yandan Wang, Wei Wei, Yongjin Wang, et al.
Comprehensive Reviews in Food Science and Food Safety (2025) Vol. 24, Iss. 2
Closed Access
Yandan Wang, Wei Wei, Yongjin Wang, et al.
Comprehensive Reviews in Food Science and Food Safety (2025) Vol. 24, Iss. 2
Closed Access
Utilizing carboxymethyl cellulose to assist soy protein isolate in the formation of emulsion to deliver β-carotene: Exploring the correlation between interfacial behavior and emulsion stability
Xumei Feng, Xiangyun Tan, Lijia Li, et al.
International Journal of Biological Macromolecules (2025), pp. 140650-140650
Closed Access
Xumei Feng, Xiangyun Tan, Lijia Li, et al.
International Journal of Biological Macromolecules (2025), pp. 140650-140650
Closed Access
Unravelling the effect of droplet size on lipid oxidation in O/W emulsions by using microfluidics
Sten ten Klooster, Vincent J.P. Boerkamp, Marie Hennebelle, et al.
Scientific Reports (2024) Vol. 14, Iss. 1
Open Access | Times Cited: 4
Sten ten Klooster, Vincent J.P. Boerkamp, Marie Hennebelle, et al.
Scientific Reports (2024) Vol. 14, Iss. 1
Open Access | Times Cited: 4
Spatiotemporal assessment of protein and lipid oxidation in concentrated oil-in-water emulsions stabilized with legume protein isolates
Mariska Brüls, Vincent J.P. Boerkamp, Johannes Hohlbein, et al.
Current Research in Food Science (2024) Vol. 9, pp. 100817-100817
Open Access | Times Cited: 3
Mariska Brüls, Vincent J.P. Boerkamp, Johannes Hohlbein, et al.
Current Research in Food Science (2024) Vol. 9, pp. 100817-100817
Open Access | Times Cited: 3
Mixed interfaces comprising pea proteins and phosphatidylcholine: A route to modulate lipid oxidation in emulsions?
Katharina Münch, Machi Takeuchi, Remco Tuinier, et al.
Food Hydrocolloids (2024) Vol. 153, pp. 109962-109962
Open Access | Times Cited: 2
Katharina Münch, Machi Takeuchi, Remco Tuinier, et al.
Food Hydrocolloids (2024) Vol. 153, pp. 109962-109962
Open Access | Times Cited: 2
A mechanistic kinetic model for lipid oxidation in Tween 20-stabilized O/W emulsions
Khoa A. Nguyen, Vincent J.P. Boerkamp, John van Duynhoven, et al.
Food Chemistry (2024) Vol. 451, pp. 139404-139404
Open Access | Times Cited: 2
Khoa A. Nguyen, Vincent J.P. Boerkamp, John van Duynhoven, et al.
Food Chemistry (2024) Vol. 451, pp. 139404-139404
Open Access | Times Cited: 2
Optimizing Fucoidan Encapsulation in a W1/O/W2 Double Emulsion through an Ultrasound-Assisted Process and Response Surface Methodology
Uday Bagale, Ammar Kadi, Artem Malinin, et al.
Industrial & Engineering Chemistry Research (2024) Vol. 63, Iss. 20, pp. 8879-8898
Closed Access | Times Cited: 2
Uday Bagale, Ammar Kadi, Artem Malinin, et al.
Industrial & Engineering Chemistry Research (2024) Vol. 63, Iss. 20, pp. 8879-8898
Closed Access | Times Cited: 2
Incomplete lipid extraction as a possible cause for underestimation of lipid oxidation in emulsions
Katharina Münch, Sten ten Klooster, Isabelle van Kouwen, et al.
European Journal of Lipid Science and Technology (2024) Vol. 126, Iss. 6
Open Access | Times Cited: 1
Katharina Münch, Sten ten Klooster, Isabelle van Kouwen, et al.
European Journal of Lipid Science and Technology (2024) Vol. 126, Iss. 6
Open Access | Times Cited: 1
Thermal oxidation mechanism of palmitic aicd
Yunping Yao, Zhiyuan Qiang, Meng Zhang, et al.
Food Research International (2024) Vol. 186, pp. 114372-114372
Closed Access | Times Cited: 1
Yunping Yao, Zhiyuan Qiang, Meng Zhang, et al.
Food Research International (2024) Vol. 186, pp. 114372-114372
Closed Access | Times Cited: 1
A Mechanistic Kinetic Model for Lipid Oxidation in Tween 20-Stabilized O/W Emulsions
Khoa A. Nguyen, Vincent J.P. Boerkamp, John van Duynhoven, et al.
(2024)
Closed Access
Khoa A. Nguyen, Vincent J.P. Boerkamp, John van Duynhoven, et al.
(2024)
Closed Access
Comparison of antioxidant efficiencies in oil‐in‐water emulsion using extracellular vesicles from olive co‐products or liposomes as antioxidants carriers
Bruno Baréa, Nathalie Barouh, Amal Fenaghra, et al.
Journal of the American Oil Chemists Society (2024)
Open Access
Bruno Baréa, Nathalie Barouh, Amal Fenaghra, et al.
Journal of the American Oil Chemists Society (2024)
Open Access
Microwave Heating Characteristics on Lipid Quality in Sterilized Rainbow Trout (Oncorhynchus mykiss) Using Designed Heating Processing
Ji Zhang, Donglei Luan
Foods (2024) Vol. 13, Iss. 17, pp. 2727-2727
Open Access
Ji Zhang, Donglei Luan
Foods (2024) Vol. 13, Iss. 17, pp. 2727-2727
Open Access
Designing Natural Deep Eutectic Solvents for Extraction of Phenolic Compounds and Antioxidant Application: A Case Study with Diverse Thai Rice Bran Varieties
Chatchai Siripattanakulkajorn, Piraporn Sombutsuwan, Pierre Villeneuve, et al.
ACS Food Science & Technology (2024) Vol. 4, Iss. 10, pp. 2462-2473
Closed Access
Chatchai Siripattanakulkajorn, Piraporn Sombutsuwan, Pierre Villeneuve, et al.
ACS Food Science & Technology (2024) Vol. 4, Iss. 10, pp. 2462-2473
Closed Access
Degradation of lipids during food processing
Ashwini Gengatharan
Elsevier eBooks (2024), pp. 429-460
Closed Access
Ashwini Gengatharan
Elsevier eBooks (2024), pp. 429-460
Closed Access
Navigating the complexity of lipid oxidation and antioxidation: A review of evaluation methods and emerging approaches
Erwann Durand, Mickaël Laguerre, Claire Bourlieu‐Lacanal, et al.
Progress in Lipid Research (2024) Vol. 97, pp. 101317-101317
Open Access
Erwann Durand, Mickaël Laguerre, Claire Bourlieu‐Lacanal, et al.
Progress in Lipid Research (2024) Vol. 97, pp. 101317-101317
Open Access
