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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:

Emulsion design for the delivery of β-carotene in complex food systems
Like Mao, Di Wang, Fuguo Liu, et al.
Critical Reviews in Food Science and Nutrition (2016) Vol. 58, Iss. 5, pp. 770-784
Closed Access | Times Cited: 108

Showing 1-25 of 108 citing articles:

Protein–polyphenol conjugates: Antioxidant property, functionalities and their applications
Tran Hong Quan, Soottawat Benjakul, Thanasak Sae‐leaw, et al.
Trends in Food Science & Technology (2019) Vol. 91, pp. 507-517
Closed Access | Times Cited: 542
Encapsulation of β-carotene in wheat gluten nanoparticle-xanthan gum-stabilized Pickering emulsions: Enhancement of carotenoid stability and bioaccessibility
Dongwen Fu, Sumeng Deng, David Julian McClements, et al.
Food Hydrocolloids (2018) Vol. 89, pp. 80-89
Closed Access | Times Cited: 228
Development of food-grade bigels based on κ-carrageenan hydrogel and monoglyceride oleogels as carriers for β-carotene: Roles of oleogel fraction
Hongxia Zheng, Like Mao, Mengnan Cui, et al.
Food Hydrocolloids (2020) Vol. 105, pp. 105855-105855
Closed Access | Times Cited: 199
Pickering emulsion gel stabilized by octenylsuccinate quinoa starch granule as lutein carrier: Role of the gel network
Songnan Li, Bin Zhang, Chao Li, et al.
Food Chemistry (2019) Vol. 305, pp. 125476-125476
Closed Access | Times Cited: 184
Design of gel structures in water and oil phases for improved delivery of bioactive food ingredients
Like Mao, Yao Lu, Mengnan Cui, et al.
Critical Reviews in Food Science and Nutrition (2019) Vol. 60, Iss. 10, pp. 1651-1666
Closed Access | Times Cited: 171
Potential of Nanomaterial Applications in Dietary Supplements and Foods for Special Medical Purposes
Josef Jampílek, Jiří Kos, Katarína Kráĺová
Nanomaterials (2019) Vol. 9, Iss. 2, pp. 296-296
Open Access | Times Cited: 162
One-step preparation of high internal phase emulsions using natural edible Pickering stabilizers: Gliadin nanoparticles/gum Arabic
Li Ma, Liqiang Zou, David Julian McClements, et al.
Food Hydrocolloids (2019) Vol. 100, pp. 105381-105381
Closed Access | Times Cited: 161
Multiscale combined techniques for evaluating emulsion stability: A critical review
Hui Niu, Wenduo Wang, Zuman Dou, et al.
Advances in Colloid and Interface Science (2022) Vol. 311, pp. 102813-102813
Closed Access | Times Cited: 136
Co-encapsulation of curcumin and β-carotene in Pickering emulsions stabilized by complex nanoparticles: Effects of microfluidization and thermal treatment
Yang Wei, Chao Wang, Xin Liu, et al.
Food Hydrocolloids (2021) Vol. 122, pp. 107064-107064
Open Access | Times Cited: 113
Co-encapsulation systems for delivery of bioactive ingredients
Kang Liu, Ying‐Ying Chen, Li‐Hua Pan, et al.
Food Research International (2022) Vol. 155, pp. 111073-111073
Closed Access | Times Cited: 76
Influence of interfacial compositions on the microstructure, physiochemical stability, lipid digestion and β-carotene bioaccessibility of Pickering emulsions
Wei Yang, Zhen Tong, Lei Dai, et al.
Food Hydrocolloids (2020) Vol. 104, pp. 105738-105738
Closed Access | Times Cited: 119
Characteristics of starch-based Pickering emulsions from the interface perspective
Tian Xu, Jie Yang, Shuxian Hua, et al.
Trends in Food Science & Technology (2020) Vol. 105, pp. 334-346
Closed Access | Times Cited: 110
Emulsion gels with different proteins at the interface: Structures and delivery functionality
Yao Lu, Yanhui Zhang, Fang Yuan, et al.
Food Hydrocolloids (2021) Vol. 116, pp. 106637-106637
Closed Access | Times Cited: 101
Characterization of β-carotene loaded emulsion gels containing denatured and native whey protein
Yao Lu, Like Mao, Hongxia Zheng, et al.
Food Hydrocolloids (2019) Vol. 102, pp. 105600-105600
Closed Access | Times Cited: 91
Recent Progress on Protein-Polyphenol Complexes: Effect on Stability and Nutrients Delivery of Oil-in-Water Emulsion System
Minghui Li, Christos Ritzoulis, Qiwei Du, et al.
Frontiers in Nutrition (2021) Vol. 8
Open Access | Times Cited: 88
Novel high internal phase emulsions with gelled oil phase: Preparation, characterization and stability evaluation
Yanhui Zhang, Yao Lu, Ruoning Zhang, et al.
Food Hydrocolloids (2021) Vol. 121, pp. 106995-106995
Closed Access | Times Cited: 80
Enhancing bioaccessibility and bioavailability of carotenoids using emulsion-based delivery systems
Nuntarat Boonlao, Uracha Ruktanonchai, Anil Kumar Anal
Colloids and Surfaces B Biointerfaces (2021) Vol. 209, pp. 112211-112211
Closed Access | Times Cited: 78
Nanotechnology-based approaches applied to nutraceuticals
Akanksha Singh, Prasanna Kumar Desu, Ramya Krishna Nakkala, et al.
Drug Delivery and Translational Research (2021) Vol. 12, Iss. 3, pp. 485-499
Closed Access | Times Cited: 58
Antimicrobial Activity Enhancers: Towards Smart Delivery of Antimicrobial Agents
Mariusz Skwarczyński, Sahra Bashiri, Ye Yuan, et al.
Antibiotics (2022) Vol. 11, Iss. 3, pp. 412-412
Open Access | Times Cited: 58
Insights into whey protein-based carriers for targeted delivery and controlled release of bioactive components
Seid Reza Falsafi, Aslı Can Karaça, Lizhen Deng, et al.
Food Hydrocolloids (2022) Vol. 133, pp. 108002-108002
Closed Access | Times Cited: 51
Improvement of extrudability and self-support of emulsion-filled starch gel for 3D printing: Increasing oil content
Rongyi Mu, Bo Wang, Weiqiao Lv, et al.
Carbohydrate Polymers (2022) Vol. 301, pp. 120293-120293
Closed Access | Times Cited: 48
Insight into the Progress on Natural Dyes: Sources, Structural Features, Health Effects, Challenges, and Potential
Nannan Li, Qirou Wang, Jingna Zhou, et al.
Molecules (2022) Vol. 27, Iss. 10, pp. 3291-3291
Open Access | Times Cited: 46
Synergistic influence of ultrasound and dietary fiber addition on transglutaminase-induced peanut protein gel and its application for encapsulation of lutein
Chengbin Zhao, Fang Wang, Xinbiao Yang, et al.
Food Hydrocolloids (2022) Vol. 137, pp. 108374-108374
Closed Access | Times Cited: 43
Peptide/protein hydrolysate and their derivatives: Their role as emulsifying agents for enhancement of physical and oxidative stability of emulsions
Duanquan Lin, Sun Le-chang, Yu‐Lei Chen, et al.
Trends in Food Science & Technology (2022) Vol. 129, pp. 11-24
Closed Access | Times Cited: 38
Protein-based emulsion gels as materials for delivery of bioactive substances: Formation, structures, applications and challenges
Ruiling Li, Yong Guo, Ai‐Jun Dong, et al.
Food Hydrocolloids (2023) Vol. 144, pp. 108921-108921
Closed Access | Times Cited: 32
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