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:
Functional food microstructures for macronutrient release and delivery
J.E. Norton, G. Espinosa, Rowan Watson, et al.
Food & Function (2015) Vol. 6, Iss. 3, pp. 663-678
Closed Access | Times Cited: 123
J.E. Norton, G. Espinosa, Rowan Watson, et al.
Food & Function (2015) Vol. 6, Iss. 3, pp. 663-678
Closed Access | Times Cited: 123
Showing 1-25 of 123 citing articles:
Whey and soy protein-based hydrogels and nano-hydrogels as bioactive delivery systems
Arash Abaee, Mehdi Mohammadian, Seid Mahdi Jafari
Trends in Food Science & Technology (2017) Vol. 70, pp. 69-81
Closed Access | Times Cited: 324
Arash Abaee, Mehdi Mohammadian, Seid Mahdi Jafari
Trends in Food Science & Technology (2017) Vol. 70, pp. 69-81
Closed Access | Times Cited: 324
Emulsion-based encapsulation and delivery systems for polyphenols
Wei Lü, Alan L. Kelly, Song Miao
Trends in Food Science & Technology (2015) Vol. 47, pp. 1-9
Open Access | Times Cited: 267
Wei Lü, Alan L. Kelly, Song Miao
Trends in Food Science & Technology (2015) Vol. 47, pp. 1-9
Open Access | Times Cited: 267
Micro- and nano bio-based delivery systems for food applications: In vitro behavior
Lívia S. Simões, Daniel A. Madalena, Ana C. Pinheiro, et al.
Advances in Colloid and Interface Science (2017) Vol. 243, pp. 23-45
Open Access | Times Cited: 262
Lívia S. Simões, Daniel A. Madalena, Ana C. Pinheiro, et al.
Advances in Colloid and Interface Science (2017) Vol. 243, pp. 23-45
Open Access | Times Cited: 262
Designing biopolymer microgels to encapsulate, protect and deliver bioactive components: Physicochemical aspects
David Julian McClements
Advances in Colloid and Interface Science (2016) Vol. 240, pp. 31-59
Open Access | Times Cited: 228
David Julian McClements
Advances in Colloid and Interface Science (2016) Vol. 240, pp. 31-59
Open Access | Times Cited: 228
Encapsulation systems for the delivery of hydrophilic nutraceuticals: Food application
N.P. Aditya, G. Espinosa, Ian T. Norton
Biotechnology Advances (2017) Vol. 35, Iss. 4, pp. 450-457
Open Access | Times Cited: 224
N.P. Aditya, G. Espinosa, Ian T. Norton
Biotechnology Advances (2017) Vol. 35, Iss. 4, pp. 450-457
Open Access | Times Cited: 224
Water-in-water (W/W) emulsions
Jordi Esquena
Current Opinion in Colloid & Interface Science (2016) Vol. 25, pp. 109-119
Closed Access | Times Cited: 219
Jordi Esquena
Current Opinion in Colloid & Interface Science (2016) Vol. 25, pp. 109-119
Closed Access | Times Cited: 219
Influence of emulsifier type on the in vitro digestion of fish oil-in-water emulsions in the presence of an anionic marine polysaccharide (fucoidan): Caseinate, whey protein, lecithin, or Tween 80
Yaoguang Chang, David Julian McClements
Food Hydrocolloids (2016) Vol. 61, pp. 92-101
Open Access | Times Cited: 204
Yaoguang Chang, David Julian McClements
Food Hydrocolloids (2016) Vol. 61, pp. 92-101
Open Access | Times Cited: 204
Plant Food Residues as a Source of Nutraceuticals and Functional Foods
Theodoros Varzakas, G. Zakynthinos, Francis Verpoort
Foods (2016) Vol. 5, Iss. 4, pp. 88-88
Open Access | Times Cited: 179
Theodoros Varzakas, G. Zakynthinos, Francis Verpoort
Foods (2016) Vol. 5, Iss. 4, pp. 88-88
Open Access | Times Cited: 179
Edible oleogels for the oral delivery of lipid soluble molecules: Composition and structural design considerations
Chloe M. O′Sullivan, Shai Barbut, Alejandro G. Marangoni
Trends in Food Science & Technology (2016) Vol. 57, pp. 59-73
Open Access | Times Cited: 172
Chloe M. O′Sullivan, Shai Barbut, Alejandro G. Marangoni
Trends in Food Science & Technology (2016) Vol. 57, pp. 59-73
Open Access | Times Cited: 172
Functional and Engineered Colloids from Edible Materials for Emerging Applications in Designing the Food of the Future
Ashok R. Patel
Advanced Functional Materials (2018) Vol. 30, Iss. 18
Closed Access | Times Cited: 162
Ashok R. Patel
Advanced Functional Materials (2018) Vol. 30, Iss. 18
Closed Access | Times Cited: 162
Engineering Emulsion Gels as Functional Colloids Emphasizing Food Applications: A Review
Abdullah, Lang Liu, Hafiz Umer Javed, et al.
Frontiers in Nutrition (2022) Vol. 9
Open Access | Times Cited: 72
Abdullah, Lang Liu, Hafiz Umer Javed, et al.
Frontiers in Nutrition (2022) Vol. 9
Open Access | Times Cited: 72
Ethylcellulose oleogels for lipophilic bioactive delivery – effect of oleogelation on in vitro bioaccessibility and stability of beta-carotene
Chloe M. O′Sullivan, Maya Davidovich‐Pinhas, Amanda J. Wright, et al.
Food & Function (2017) Vol. 8, Iss. 4, pp. 1438-1451
Closed Access | Times Cited: 156
Chloe M. O′Sullivan, Maya Davidovich‐Pinhas, Amanda J. Wright, et al.
Food & Function (2017) Vol. 8, Iss. 4, pp. 1438-1451
Closed Access | Times Cited: 156
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
Yoav D. Livney
Current Opinion in Food Science (2015) Vol. 3, pp. 125-135
Closed Access | Times Cited: 149
Vitamin D microencapsulation and fortification: Trends and technologies
Vaibhav Kumar Maurya, Khalid Bashir, Manjeet Aggarwal
The Journal of Steroid Biochemistry and Molecular Biology (2019) Vol. 196, pp. 105489-105489
Closed Access | Times Cited: 143
Vaibhav Kumar Maurya, Khalid Bashir, Manjeet Aggarwal
The Journal of Steroid Biochemistry and Molecular Biology (2019) Vol. 196, pp. 105489-105489
Closed Access | Times Cited: 143
Particle stabilized water in water emulsions
Taco Nicolaï, Brent S. Murray
Food Hydrocolloids (2016) Vol. 68, pp. 157-163
Open Access | Times Cited: 125
Taco Nicolaï, Brent S. Murray
Food Hydrocolloids (2016) Vol. 68, pp. 157-163
Open Access | Times Cited: 125
The role of the food matrix and gastrointestinal tract in the assessment of biological properties of ingested engineered nanomaterials (iENMs): State of the science and knowledge gaps
David Julian McClements, Glen M. DeLoid, Georgios Pyrgiotakis, et al.
NanoImpact (2016) Vol. 3-4, pp. 47-57
Open Access | Times Cited: 115
David Julian McClements, Glen M. DeLoid, Georgios Pyrgiotakis, et al.
NanoImpact (2016) Vol. 3-4, pp. 47-57
Open Access | Times Cited: 115
The structural properties of egg white gels impact the extent of in vitro protein digestion and the nature of peptides generated
Kéra Nyemb, Catherine Guérin‐Dubiard, Stéphane Pezennec, et al.
Food Hydrocolloids (2015) Vol. 54, pp. 315-327
Closed Access | Times Cited: 112
Kéra Nyemb, Catherine Guérin‐Dubiard, Stéphane Pezennec, et al.
Food Hydrocolloids (2015) Vol. 54, pp. 315-327
Closed Access | Times Cited: 112
Boosting the bioavailability of hydrophobic nutrients, vitamins, and nutraceuticals in natural products using excipient emulsions
David Julian McClements, Laura Salvia‐Trujillo, Ruojie Zhang, et al.
Food Research International (2015) Vol. 88, pp. 140-152
Open Access | Times Cited: 97
David Julian McClements, Laura Salvia‐Trujillo, Ruojie Zhang, et al.
Food Research International (2015) Vol. 88, pp. 140-152
Open Access | Times Cited: 97
Food hydrocolloids: Application as functional ingredients to control lipid digestion and bioavailability
David Julian McClements
Food Hydrocolloids (2020) Vol. 111, pp. 106404-106404
Open Access | Times Cited: 95
David Julian McClements
Food Hydrocolloids (2020) Vol. 111, pp. 106404-106404
Open Access | Times Cited: 95
Oleogelation: From Scientific Feasibility to Applicability in Food Products
Maria Scharfe, Eckhard Flöter
European Journal of Lipid Science and Technology (2020) Vol. 122, Iss. 12
Open Access | Times Cited: 88
Maria Scharfe, Eckhard Flöter
European Journal of Lipid Science and Technology (2020) Vol. 122, Iss. 12
Open Access | Times Cited: 88
Particle-based stabilization of water-in-water emulsions containing mixed biopolymers
Eric Dickinson
Trends in Food Science & Technology (2018) Vol. 83, pp. 31-40
Closed Access | Times Cited: 86
Eric Dickinson
Trends in Food Science & Technology (2018) Vol. 83, pp. 31-40
Closed Access | Times Cited: 86
Compositional, structural design and nutritional aspects of texture-modified foods for the elderly
Marta Gallego, José Manuel Barat Baviera, Raúl Grau, et al.
Trends in Food Science & Technology (2021) Vol. 119, pp. 152-163
Open Access | Times Cited: 83
Marta Gallego, José Manuel Barat Baviera, Raúl Grau, et al.
Trends in Food Science & Technology (2021) Vol. 119, pp. 152-163
Open Access | Times Cited: 83
Influence of food matrix and food processing on the chemical interaction and bioaccessibility of dietary phytochemicals: A review
Fereidoon Shahidi, Yao Pan
Critical Reviews in Food Science and Nutrition (2021) Vol. 62, Iss. 23, pp. 6421-6445
Closed Access | Times Cited: 81
Fereidoon Shahidi, Yao Pan
Critical Reviews in Food Science and Nutrition (2021) Vol. 62, Iss. 23, pp. 6421-6445
Closed Access | Times Cited: 81
Starch structure and nutritional functionality – Past revelations and future prospects
Shahid Ahmed Junejo, Bernadine M. Flanagan, Bin Zhang, et al.
Carbohydrate Polymers (2021) Vol. 277, pp. 118837-118837
Closed Access | Times Cited: 76
Shahid Ahmed Junejo, Bernadine M. Flanagan, Bin Zhang, et al.
Carbohydrate Polymers (2021) Vol. 277, pp. 118837-118837
Closed Access | Times Cited: 76
Edible particle-stabilized water-in-water emulsions: Stabilization mechanisms, particle types, interfacial design, and practical applications
Shizhang Yan, Joe M. Regenstein, Shuang Zhang, et al.
Food Hydrocolloids (2023) Vol. 140, pp. 108665-108665
Closed Access | Times Cited: 26
Shizhang Yan, Joe M. Regenstein, Shuang Zhang, et al.
Food Hydrocolloids (2023) Vol. 140, pp. 108665-108665
Closed Access | Times Cited: 26
