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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:

Development of food-grade nanoemulsions and emulsions for delivery of omega-3 fatty acids: opportunities and obstacles in the food industry
Rebecca Walker, Eric A. Decker, David Julian McClements
Food & Function (2014) Vol. 6, Iss. 1, pp. 41-54
Closed Access | Times Cited: 235

Showing 1-25 of 235 citing articles:

Is nano safe in foods? Establishing the factors impacting the gastrointestinal fate and toxicity of organic and inorganic food-grade nanoparticles
David Julian McClements, Hang Xiao
npj Science of Food (2017) Vol. 1, Iss. 1
Open Access | Times Cited: 439
Formation of Food‐Grade Nanoemulsions Using Low‐Energy Preparation Methods: A Review of Available Methods
Jennifer Komaiko, David Julian McClements
Comprehensive Reviews in Food Science and Food Safety (2016) Vol. 15, Iss. 2, pp. 331-352
Closed Access | Times Cited: 406
A Comprehensive Review of Chemistry, Sources and Bioavailability of Omega-3 Fatty Acids
Mateusz Cholewski, Monika Tomczykowa, Michał Tomczyk
Nutrients (2018) Vol. 10, Iss. 11, pp. 1662-1662
Open Access | Times Cited: 294
Interfacial Antioxidants: A Review of Natural and Synthetic Emulsifiers and Coemulsifiers That Can Inhibit Lipid Oxidation
David Julian McClements, Eric A. Decker
Journal of Agricultural and Food Chemistry (2017) Vol. 66, Iss. 1, pp. 20-35
Closed Access | Times Cited: 243
Pea protein isolate-gum Arabic Maillard conjugates improves physical and oxidative stability of oil-in-water emulsions
Fengchao Zha, Shiyuan Dong, Jiajia Rao, et al.
Food Chemistry (2019) Vol. 285, pp. 130-138
Closed Access | Times Cited: 199
Food-Grade Nanoemulsions: Preparation, Stability and Application in Encapsulation of Bioactive Compounds
Qingqing Liu, He Huang, Honghong Chen, et al.
Molecules (2019) Vol. 24, Iss. 23, pp. 4242-4242
Open Access | Times Cited: 199
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: 32
Integrated Deep Eutectic Solvent (DES) Extraction and Microwave-Assisted Process for Algal Protein Extraction: Process Improvement, Characterizations, Functional Properties, and Antioxidant and Anti-Colorectal Cancer Potentials
May Thu Zin, Thida Kaewkod, Jeeraporn Pekkoh, et al.
Journal of Agriculture and Food Research (2025), pp. 101673-101673
Open Access | Times Cited: 3
Nanostructured delivery systems in food: latest developments and potential future directions
Yoav D. Livney
Current Opinion in Food Science (2015) Vol. 3, pp. 125-135
Closed Access | Times Cited: 149
Recent developments in nanoformulations of lipophilic functional foods
Gye Hwa Shin, Jun Tae Kim, Hyun Jin Park
Trends in Food Science & Technology (2015) Vol. 46, Iss. 1, pp. 144-157
Closed Access | Times Cited: 146
The New Paradigm for Lipid Oxidation and Insights to Microencapsulation of Omega‐3 Fatty Acids
Sami Ghnimi, Elisabeth Budilarto, Afaf Kamal‐Eldin
Comprehensive Reviews in Food Science and Food Safety (2017) Vol. 16, Iss. 6, pp. 1206-1218
Open Access | Times Cited: 138
Integration of nisin into nanoparticles for application in foods
Imran Khan, Deog‐Hwan Oh
Innovative Food Science & Emerging Technologies (2015) Vol. 34, pp. 376-384
Closed Access | Times Cited: 135
Formation and Stability of ω-3 Oil Emulsion-Based Delivery Systems Using Plant Proteins as Emulsifiers: Lentil, Pea, and Faba Bean Proteins
Cansu Ekin Gümüş, Eric A. Decker, David Julian McClements
Food Biophysics (2017) Vol. 12, Iss. 2, pp. 186-197
Closed Access | Times Cited: 129
Impact of legume protein type and location on lipid oxidation in fish oil-in-water emulsions: Lentil, pea, and faba bean proteins
Cansu Ekin Gümüş, Eric A. Decker, David Julian McClements
Food Research International (2017) Vol. 100, pp. 175-185
Open Access | Times Cited: 127
Oil nanoencapsulation: development, application, and incorporation into the food market
Camila Duarte Ferreira Ribeiro, Itaciara Larroza Nunes
Nanoscale Research Letters (2019) Vol. 14, Iss. 1
Open Access | Times Cited: 125
Nanoencapsulation of bioactive compounds: challenges and perspectives
Maiara Taís Bazana, Cristiane Franco Codevilla, Cristiano Menezes
Current Opinion in Food Science (2019) Vol. 26, pp. 47-56
Closed Access | Times Cited: 118
Oxidative stability and in vitro digestion of menhaden oil emulsions with whey protein: Effects of EGCG conjugation and interfacial cross-linking
Yuting Fan, Yuexiang Liu, Luyu Gao, et al.
Food Chemistry (2018) Vol. 265, pp. 200-207
Closed Access | Times Cited: 115
Encapsulation of bioactive compounds using nanoemulsions
D.H. Lohith Kumar, Preetam Sarkar
Environmental Chemistry Letters (2017) Vol. 16, Iss. 1, pp. 59-70
Closed Access | Times Cited: 112
Development of food grade O/W nanoemulsions as carriers of vitamin D for the fortification of emulsion based food matrices: A structural and activity study
Ioanna Golfomitsou, Evgenia Mitsou, Aristotelis Xenakis, et al.
Journal of Molecular Liquids (2018) Vol. 268, pp. 734-742
Closed Access | Times Cited: 111
Oral delivery strategies for nutraceuticals: Delivery vehicles and absorption enhancers
John P. Gleeson, Sinéad M. Ryan, David J. Brayden
Trends in Food Science & Technology (2016) Vol. 53, pp. 90-101
Open Access | Times Cited: 108
Insight into the stabilization mechanism of emulsions stabilized by Maillard conjugates: Protein hydrolysates-dextrin with different degree of polymerization
Yi Pan, Zhengzong Wu, Qiu‐Tao Xie, et al.
Food Hydrocolloids (2019) Vol. 99, pp. 105347-105347
Closed Access | Times Cited: 107
Physical Stability, Autoxidation, and Photosensitized Oxidation of ω-3 Oils in Nanoemulsions Prepared with Natural and Synthetic Surfactants
Sibel Uluata, David Julian McClements, Eric A. Decker
Journal of Agricultural and Food Chemistry (2015) Vol. 63, Iss. 42, pp. 9333-9340
Closed Access | Times Cited: 104
Comparing the effectiveness of natural and synthetic emulsifiers on oxidative and physical stability of avocado oil-based nanoemulsions
Carla Arancibia, Natalia Riquelme, Rommy N. Zúñiga, et al.
Innovative Food Science & Emerging Technologies (2017) Vol. 44, pp. 159-166
Closed Access | Times Cited: 103
Encapsulation of ω-3 fatty acids in nanoemulsion-based delivery systems fabricated from natural emulsifiers: Sunflower phospholipids
Jennifer Komaiko, Ashtri Sastrosubroto, David Julian McClements
Food Chemistry (2016) Vol. 203, pp. 331-339
Open Access | Times Cited: 102
Enzymes in Fish and Seafood Processing
Pedro Fernandes
Frontiers in Bioengineering and Biotechnology (2016) Vol. 4
Open Access | Times Cited: 91
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