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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:

Oil bodies extracted from high-oil soybeans (Glycine max) exhibited higher oxidative and physical stability than oil bodies from high-protein soybeans
Xuan Zhou, Jiale Zhao, Xu Zhao, et al.
Food & Function (2022) Vol. 13, Iss. 6, pp. 3271-3282
Closed Access | Times Cited: 17

Showing 17 citing articles:

Novel nano-encapsulated probiotic agents: Encapsulate materials, delivery, and encapsulation systems
Cong Xu, Qingfeng Ban, Wan Wang, et al.
Journal of Controlled Release (2022) Vol. 349, pp. 184-205
Closed Access | Times Cited: 111
Effects of Soybean Oil Body as a Milk Fat Substitute on Ice Cream: Physicochemical, Sensory and Digestive Properties
Wan Wang, Min Wang, Cong Xu, et al.
Foods (2022) Vol. 11, Iss. 10, pp. 1504-1504
Open Access | Times Cited: 41
Plant-based proteins: advanced extraction technologies, interactions, physicochemical and functional properties, food and related applications, and health benefits
Ahmed K. Rashwan, Ahmed I. Osman, Asem Mahmoud Abdelshafy, et al.
Critical Reviews in Food Science and Nutrition (2023) Vol. 65, Iss. 4, pp. 667-694
Open Access | Times Cited: 22
Effects of three polyphenols with different numbers of phenolic hydroxyls on the structural and interfacial properties and lipid-protein co-oxidation of oil body emulsions
Yi Liao, Mengxue Kang, Tianzhan Kou, et al.
Food Hydrocolloids (2024) Vol. 154, pp. 110077-110077
Closed Access | Times Cited: 10
Physicochemical and rheological properties of soybean oil body fermented milk: Impacts of high pressure homogenization
Xuan Wei, Nianxu Dou, Guangjie Wang, et al.
LWT (2024) Vol. 199, pp. 116090-116090
Open Access | Times Cited: 9
Lactobacillus plantarum Combined with Galactooligosaccharides Supplement: A Neuroprotective Regimen Against Neurodegeneration and Memory Impairment by Regulating Short-Chain Fatty Acids and the c-Jun N-Terminal Kinase Signaling Pathway in Mice
Wan Wang, Cong Xu, Xuan Zhou, et al.
Journal of Agricultural and Food Chemistry (2022) Vol. 70, Iss. 28, pp. 8619-8630
Closed Access | Times Cited: 27
Physicochemical Properties, Stability and Texture of Soybean-Oil-Body-Substituted Low-Fat Mayonnaise: Effects of Thickeners and Storage Temperatures
Wan Wang, Chuanbing Hu, Hong Sun, et al.
Foods (2022) Vol. 11, Iss. 15, pp. 2201-2201
Open Access | Times Cited: 26
Low-cholesterol-low-fat mayonnaise prepared from soybean oil body as a substitute for egg yolk: The effect of substitution ratio on physicochemical properties and sensory evaluation
Wan Wang, Chuanbing Hu, Hong Sun, et al.
LWT (2022) Vol. 167, pp. 113867-113867
Closed Access | Times Cited: 23
Physicochemical properties and bioactivity of polysaccharides from Isaria cicadae Miquel with different extraction processes: effects on gut microbiota and immune response in mice
Wan Wang, Cong Xu, Zhijing Liu, et al.
Food & Function (2022) Vol. 13, Iss. 18, pp. 9268-9284
Closed Access | Times Cited: 16
Preparation and Application of Edible Film Based on Sodium Carboxymethylcellulose-Sodium Alginate Composite Soybean Oil Body
Jie Sun, Luyang Wang, Han Chen, et al.
Coatings (2023) Vol. 13, Iss. 10, pp. 1716-1716
Open Access | Times Cited: 9
Stress tolerance and characterization of biofilm-like probiotic bacteria encapsulated in calcium pectin beads
Lei Liu, Jia Deng, Shuyu Guo, et al.
LWT (2023) Vol. 184, pp. 115072-115072
Open Access | Times Cited: 7
Comparison and Characterization of the Structure and Physicochemical Properties of Three Citrus Fibers: Effect of Ball Milling Treatment
Zhanmei Jiang, Minghan Zhang, Yuxuan Huang, et al.
Foods (2022) Vol. 11, Iss. 17, pp. 2665-2665
Open Access | Times Cited: 12
Incorporation of Blue Honeysuckle Juice into Fermented Goat Milk: Physicochemical, Sensory and Antioxidant Characteristics and In Vitro Gastrointestinal Digestion
Jiage Ma, Yusi Miao, Jinzhe Li, et al.
Foods (2022) Vol. 11, Iss. 19, pp. 3065-3065
Open Access | Times Cited: 12
Soybean-Oil-Body-Substituted Low-Fat Ice Cream with Different Homogenization Pressure, Pasteurization Condition, and Process Sequence: Physicochemical Properties, Texture, and Storage Stability
Wan Wang, Jinzhe Li, Min Wang, et al.
Foods (2022) Vol. 11, Iss. 17, pp. 2560-2560
Open Access | Times Cited: 9
Soybean Oil Bodies as a Milk Fat Substitute Improves Quality, Antioxidant and Digestive Properties of Yogurt
Nianxu Dou, Rongbo Sun, Chengcheng Su, et al.
Foods (2022) Vol. 11, Iss. 14, pp. 2088-2088
Open Access | Times Cited: 5
Characterization of the soybean oil body interface: Revealing the mechanism of changes in the interfacial protein composition, structure, and function of oil bodies extracted under different denaturation conditions
Yi Liao, Yu Gao, Yukun Pei, et al.
Food Hydrocolloids (2024) Vol. 162, pp. 110930-110930
Closed Access
Comparison of Oxidative and Physical Stabilities of Conjugated Linoleic Acid Emulsions Stabilized by Glycosylated Whey Protein Hydrolysates via Two Pathways
Meng Li, Jinzhe Li, Yuxuan Huang, et al.
Foods (2022) Vol. 11, Iss. 13, pp. 1848-1848
Open Access
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