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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:

Lipid oxidation in emulsions and bulk oils: a review of the importance of micelles
Pierre Villeneuve, Claire Bourlieu‐Lacanal, Erwann Durand, et al.
Critical Reviews in Food Science and Nutrition (2021) Vol. 63, Iss. 20, pp. 4687-4727
Closed Access | Times Cited: 64

Showing 1-25 of 64 citing articles:

Oxidation and oxidative stability in emulsions
Sakhi Ghelichi, Mona Hajfathalian, Betül Yeşiltaş, et al.
Comprehensive Reviews in Food Science and Food Safety (2023) Vol. 22, Iss. 3, pp. 1864-1901
Open Access | Times Cited: 40
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: 17
Self‐Assembled Nanocarrier Delivery Systems for Bioactive Compounds
Yafei Zhang, Yuning Zhang, Rui Ding, et al.
Small (2024) Vol. 20, Iss. 26
Closed Access | Times Cited: 14
High internal phase Pickering emulsions via complexation of cellulose nanofibrils and nanochitin: Enhanced interfacial adsorption and structured aqueous network
Jiayi Lv, Han Wang, Mengqi Zhu, et al.
Food Hydrocolloids (2024) Vol. 157, pp. 110383-110383
Closed Access | Times Cited: 11
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: 9
Recent advances in understanding the interfacial activity of antioxidants in association colloids in bulk oil
Xintian Wang, Yashu Chen, David Julian McClements, et al.
Advances in Colloid and Interface Science (2024) Vol. 325, pp. 103117-103117
Closed Access | Times Cited: 8
Impact of Ozone Treatment on Lipid Oxidation in Foods: A Critical Review
Yasemin Çelebi̇, Gülşah Çalışkan Koç, Özge Süfer, et al.
Ozone Science and Engineering (2024) Vol. 46, Iss. 5, pp. 430-454
Closed Access | Times Cited: 6
Characterization of Whey Protein Isolate-Ascorbic Acid stabilized Oil in Water Pickering Emulsions
Saba Kamalledin Moghadam, Mahnaz Tabibiazar, Behzad Masoumi, et al.
Journal of Agriculture and Food Research (2025), pp. 101650-101650
Open Access
Lipid-encapsulated gold nanoparticles: an advanced strategy for attenuating the inflammatory response in SARS-CoV-2 infection
Sanjeevram Dhandapani, Yujeong Ha, Rongbo Wang, et al.
Journal of Nanobiotechnology (2025) Vol. 23, Iss. 1
Open Access
Distribution of different forms of metal ions in Antarctic krill (Euphausia superba) oil: A mechanism of their pro-oxidant effects relating to association colloids
Xinmiao Wang, Dayong Zhou, Fujun Liu, et al.
Food Chemistry (2025) Vol. 472, pp. 142944-142944
Closed Access
A unifying approach to lipid oxidation in emulsions: Modelling and experimental validation
Karin Schroën, Claire Berton‐Carabin
Food Research International (2022) Vol. 160, pp. 111621-111621
Open Access | Times Cited: 29
Quantitative assessment of epoxide formation in oil and mayonnaise by 1H-13C HSQC NMR spectroscopy
Vincent J.P. Boerkamp, Donny W.H. Merkx, Jianli Wang, et al.
Food Chemistry (2022) Vol. 390, pp. 133145-133145
Open Access | Times Cited: 28
Antioxidant properties of lipid concomitants in edible oils: A review
Gaiqin Ma, Yuanyuan Wang, Yuefan Li, et al.
Food Chemistry (2023) Vol. 422, pp. 136219-136219
Closed Access | Times Cited: 15
Tiny, yet impactful: Detection and oxidative stability of very small oil droplets in surfactant-stabilized emulsions
Sten ten Klooster, Machi Takeuchi, Karin Schroën, et al.
Journal of Colloid and Interface Science (2023) Vol. 652, pp. 1994-2004
Open Access | Times Cited: 15
Bacterial Cellulose Nanofibril-Based Pickering Emulsions: Recent Trends and Applications in the Food Industry
Xingzhong Zhang, Dan Wang, Shilin Liu, et al.
Foods (2022) Vol. 11, Iss. 24, pp. 4064-4064
Open Access | Times Cited: 22
Lipid oxidation products in model food emulsions: do they stay in or leave droplets, that’s the question
Sten ten Klooster, Karin Schroën, Claire Berton‐Carabin
Food Chemistry (2022) Vol. 405, pp. 134992-134992
Open Access | Times Cited: 21
Impact of processing on the oxidative stability of oil bodies
Eric A. Decker, Pierre Villeneuve
Critical Reviews in Food Science and Nutrition (2023) Vol. 64, Iss. 17, pp. 6001-6015
Closed Access | Times Cited: 13
Recent Trends in Improving the Oxidative Stability of Oil-Based Food Products by Inhibiting Oxidation at the Interfacial Region
Malihe Keramat, Elham Ehsandoost, Mohammad‐Taghi Golmakani
Foods (2023) Vol. 12, Iss. 6, pp. 1191-1191
Open Access | Times Cited: 13
Lipid oxidation in food emulsions: a review dedicated to the role of the interfacial area
Asif Aslam, Karin Schroën
Current Opinion in Food Science (2023) Vol. 51, pp. 101009-101009
Open Access | Times Cited: 12
Research progress on plant-based protein Pickering particles: Stabilization mechanisms, preparation methods, and application prospects in the food industry
Yachao Tian, Fuwei Sun, Ting‐Fang Wang, et al.
Food Chemistry X (2023) Vol. 21, pp. 101066-101066
Open Access | Times Cited: 12
Role of dietary fats in reproductive, health, and nutritional benefits in farm animals: A review
Tlou Christopher Kujoana, Monnye Mabelebele, Nthabiseng Amenda Sebola
Open Agriculture (2024) Vol. 9, Iss. 1
Open Access | Times Cited: 3
A Strategy to Minimize the Chlorophyll Content in the Phenolic Extract of Sugar Beet Leaves: Can this Extract Work as a Natural Antioxidant in Vegetable Oils?
Peyman Ebrahimi, Ipek Bayram, Dasha Mihaylova, et al.
Food and Bioprocess Technology (2024)
Open Access | Times Cited: 3
Advances in the control of lipid peroxidation in oil-in-water emulsions: kinetic approaches †
Carlos Bravo‐Díaz
Critical Reviews in Food Science and Nutrition (2022) Vol. 63, Iss. 23, pp. 6252-6284
Closed Access | Times Cited: 16
Targeting Interfacial Location of Phenolic Antioxidants in Emulsions: Strategies and Benefits
Claire Berton‐Carabin, Pierre Villeneuve
Annual Review of Food Science and Technology (2023) Vol. 14, Iss. 1, pp. 63-83
Open Access | Times Cited: 9
A mechanistic kinetic model for lipid oxidation in Tween 20-stabilized O/W emulsions
Khoa A. Nguyen, Vincent J.P. Boerkamp, John van Duynhoven, et al.
Food Chemistry (2024) Vol. 451, pp. 139404-139404
Open Access | Times Cited: 2
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