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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:

Chitosan reduces vitamin D bioaccessibility in food emulsions by binding to mixed micelles
Yunbing Tan, Ruyi Li, Chengzhen Liu, et al.
Food & Function (2019) Vol. 11, Iss. 1, pp. 187-199
Closed Access | Times Cited: 57

Showing 1-25 of 57 citing articles:

Development of Next-Generation Nutritionally Fortified Plant-Based Milk Substitutes: Structural Design Principles
David Julian McClements
Foods (2020) Vol. 9, Iss. 4, pp. 421-421
Open Access | Times Cited: 169
Recent developments in chitosan encapsulation of various active ingredients for multifunctional applications
Zulfiqar Ali Raza, Shanza Khalil, Asif Ayub, et al.
Carbohydrate Research (2020) Vol. 492, pp. 108004-108004
Open Access | Times Cited: 155
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: 97
Improvement in storage stability and resveratrol retention by fabrication of hollow zein-chitosan composite particles
Muhammad Aslam Khan, Lingyun Chen, Li Liang
Food Hydrocolloids (2020) Vol. 113, pp. 106477-106477
Closed Access | Times Cited: 93
Nanoemulsions: An emerging platform for increasing the efficacy of nutraceuticals in foods
Ruojie Zhang, Zipei Zhang, David Julian McClements
Colloids and Surfaces B Biointerfaces (2020) Vol. 194, pp. 111202-111202
Open Access | Times Cited: 86
Improving the bioavailability of oil-soluble vitamins by optimizing food matrix effects: A review
Yunbing Tan, David Julian McClements
Food Chemistry (2021) Vol. 348, pp. 129148-129148
Open Access | Times Cited: 74
In Vitro Gastrointestinal Stability of Lipophilic Polyphenols is Dependent on their Oil–Water Partitioning in Emulsions: Studies on Curcumin, Resveratrol, and Quercetin
Hualu Zhou, Bingjing Zheng, David Julian McClements
Journal of Agricultural and Food Chemistry (2021) Vol. 69, Iss. 11, pp. 3340-3350
Closed Access | Times Cited: 73
Factors impacting lipid digestion and nutraceutical bioaccessibility assessed by standardized gastrointestinal model (INFOGEST): Emulsifier type
Yunbing Tan, Zhiyun Zhang, Jorge Muriel Mundo, et al.
Food Research International (2020) Vol. 137, pp. 109739-109739
Open Access | Times Cited: 71
Application of static in vitro digestion models for assessing the bioaccessibility of hydrophobic bioactives: A review
Yunbing Tan, Hualu Zhou, David Julian McClements
Trends in Food Science & Technology (2022) Vol. 122, pp. 314-327
Open Access | Times Cited: 59
Development of food-grade oleogel via the aerogel-templated method: Oxidation stability, astaxanthin delivery and emulsifying application
Wanjun Zhao, Zihao Wei, Changhu Xue, et al.
Food Hydrocolloids (2022) Vol. 134, pp. 108058-108058
Closed Access | Times Cited: 57
Natural oil bodies from typical oilseeds: Structural characterization and their potentials as natural delivery system for curcumin
Shan Zhang, Hongjian Chen, Fang Geng, et al.
Food Hydrocolloids (2022) Vol. 128, pp. 107521-107521
Closed Access | Times Cited: 48
Factors impacting lipid digestion and β-carotene bioaccessibility assessed by standardized gastrointestinal model (INFOGEST): oil droplet concentration
Yunbing Tan, Zhiyun Zhang, Hualu Zhou, et al.
Food & Function (2020) Vol. 11, Iss. 8, pp. 7126-7137
Closed Access | Times Cited: 51
A review on separation and detection of copper, cadmium, and chromium in food based on cloud point extraction technology
Rabeya Anzum, Heba Saed Kariem Alawamleh, Dmitry Olegovich Bokov, et al.
Food Science and Technology (2022) Vol. 42
Open Access | Times Cited: 31
Nanocarriers for Drug Delivery: An Overview with Emphasis on Vitamin D and K Transportation
Andreea Crintea, A Duţu, Alina Simona Șovrea, et al.
Nanomaterials (2022) Vol. 12, Iss. 8, pp. 1376-1376
Open Access | Times Cited: 30
Encapsulation of vitamin D3 using rhamnolipids-based nanostructured lipid carriers
Maria A. Azevedo, Miguel A. Cerqueira, Catarina Gonçalves, et al.
Food Chemistry (2023) Vol. 427, pp. 136654-136654
Open Access | Times Cited: 20
Design, characterization and digestibility of β-carotene-loaded emulsion system stabilized by whey protein with chitosan and potato starch addition
Yuying Hu, Lufeng Wang, David Julian McClements
Food Chemistry (2023) Vol. 440, pp. 138131-138131
Closed Access | Times Cited: 18
Chitin nanocrystals reduce lipid digestion and β-carotene bioaccessibility: An in-vitro INFOGEST gastrointestinal study
Hualu Zhou, Taotao Dai, Jinning Liu, et al.
Food Hydrocolloids (2020) Vol. 113, pp. 106494-106494
Open Access | Times Cited: 46
In vitrogastrointestinal digestibility of phytosterol oleogels: influence of self-assembled microstructures on emulsification efficiency and lipase activity
Lu Dong, Muwen Lv, Xiangyang Gao, et al.
Food & Function (2020) Vol. 11, Iss. 11, pp. 9503-9513
Closed Access | Times Cited: 41
The Formation of Chitosan-Coated Rhamnolipid Liposomes Containing Curcumin: Stability and In Vitro Digestion
Wei Zhou, Ce Cheng, Li Ma, et al.
Molecules (2021) Vol. 26, Iss. 3, pp. 560-560
Open Access | Times Cited: 39
Multiple Emulsions for Enhanced Delivery of Vitamins and Iron Micronutrients and Their Application for Food Fortification
Shima Saffarionpour, Levente L. Diósady
Food and Bioprocess Technology (2021) Vol. 14, Iss. 4, pp. 587-625
Closed Access | Times Cited: 33
Effects of coating layers chitosan/pectin on lipid stability and in vitro digestion of astaxanthin-loaded multilayer emulsions
Xiaowen Sun, Chengzhen Liu, Dongfeng Wang, et al.
LWT (2022) Vol. 173, pp. 114282-114282
Open Access | Times Cited: 24
Encapsulation of vitamin D3 in gum arabic to enhance bioavailability and stability for beverage applications
Mary Ross L. Lamsen, Tiannan Wang, Doris H. D’Souza, et al.
Journal of Food Science (2020) Vol. 85, Iss. 8, pp. 2368-2379
Closed Access | Times Cited: 35
The gastrointestinal fate of inorganic and organic nanoparticles in vitamin D-fortified plant-based milks
Hualu Zhou, Jinning Liu, Taotao Dai, et al.
Food Hydrocolloids (2020) Vol. 112, pp. 106310-106310
Closed Access | Times Cited: 35
Validation of in vitro bioaccessibility assays — a key aspect in the rational design of functional foods towards tailored bioavailability
Peng Wu, Xiao Dong Chen
Current Opinion in Food Science (2021) Vol. 39, pp. 160-170
Closed Access | Times Cited: 28
Exploring the potential of plant-based emulsion gels enriched with β-glucan and potato protein as egg yolk alternatives
Sisheng Li, Minna Luo, Donpon Wannasin, et al.
Food Hydrocolloids (2023) Vol. 148, pp. 109511-109511
Open Access | Times Cited: 12
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