Open Access Helper

OpenAlex Citation Counts

OpenAlex Citations Logo

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: 28

Showing 1-25 of 28 citing articles:

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 | Times Cited: 1
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 | Times Cited: 1
Physical and oxidative stability of 5 % fish oil-in-water emulsions stabilized with lesser mealworm (Alphitobius diaperinus larva) protein hydrolysates pretreated with ultrasound and pulsed electric fields
Aurélie Ballon, Lucas Sales Queiroz, Sílvia de Lamo Castellví, et al.
Food Chemistry (2025) Vol. 476, pp. 143339-143339
Closed Access | Times Cited: 1
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: 5
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
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) Vol. 202, pp. 115612-115612
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
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
The oxidative stability of sunflower oleosomes depends on co-extracted phenolics and storage proteins
Lorenz Plankensteiner, Constantinos V. Nikiforidis, Jean‐Paul Vincken, et al.
Food Chemistry (2025) Vol. 475, pp. 143145-143145
Open Access
Nanoencapsulation and crosslinking of trans-ferulic acid in whey protein isolate films: A comparative study on release profile and antioxidant properties
Jimin Kang, Ji Sou Lyu, Jaejoon Han
International Journal of Biological Macromolecules (2025) Vol. 303, pp. 140737-140737
Closed Access
Evaluation of antioxidant efficacy of quercetin encapsulated in micelles, mixed micelles, or liposomes in oil-in-water emulsions
Laurianne Simon, Erwann Durand, Christophe Dorandeu, et al.
Food Chemistry (2025) Vol. 478, pp. 143650-143650
Closed Access
Metal‐Phenolic Networks Enable Biomimetic Antioxidant Interfaces Through Nanocellulose Engineering
S. K. Park, Bokgi Seo, Seul‐Gi Kim, et al.
Small (2025)
Open Access
Machine Learning-Driven Predictive Modeling for Lipid Oxidation Stability in Emulsions: A Smart Food Safety Strategy
Lijun Liu, Yang Li, Mengjie Zhu, et al.
Trends in Food Science & Technology (2025), pp. 104972-104972
Closed Access
Advancing the assessment of oxidative stability in co-stabilized zein nanoparticles and xanthan gum Pickering emulsions using isothermal calorimetry
Parham Joolaei Ahranjani, Matteo Scampicchio, Giovanna Ferrentino
Food Research International (2025), pp. 116296-116296
Open Access
Revealing the oxidation mechanism of Antarctic krill oil induced by metal ion: Focusing on the influence of reverse micelles
Xuechen Pei, Fawen Yin, Meng-Ling Jin, et al.
Food Chemistry (2025), pp. 144134-144134
Closed Access
Use of emulsifying plant protein hydrolysates from winery, whiskey and brewery by-products for the development of echium oil delivery emulsions
Mariana Sisconeto Bisinotto, Inar Alves de Castro, Julia Maldonado‐Valderrama, et al.
International Journal of Biological Macromolecules (2025), pp. 142736-142736
Closed Access
A high-dose coenzyme Q10-emulgel for chronic oral therapy of deficient patients with secondary dysphagia
Amber Avila, Manuela Martinefski, S. Teves, et al.
Journal of Pharmaceutical Sciences (2025), pp. 103794-103794
Closed Access
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: 4
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: 3
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: 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
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: 2
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
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 | Times Cited: 1
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 | Times Cited: 1
Page 1 - Next Page

Scroll to top