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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:

Destructuring and restructuring of foods during gastric digestion
Qing Guo, Aiqian Ye, Harjinder Singh, et al.
Comprehensive Reviews in Food Science and Food Safety (2020) Vol. 19, Iss. 4, pp. 1658-1679
Open Access | Times Cited: 43

Showing 1-25 of 43 citing articles:

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
Gastric colloidal behaviour of milk protein as a tool for manipulating nutrient digestion in dairy products and protein emulsions
Aiqian Ye
Food Hydrocolloids (2021) Vol. 115, pp. 106599-106599
Closed Access | Times Cited: 63
Interrelations Between Food Form, Texture, and Matrix Influence Energy Intake and Metabolic Responses
Ciarán G. Forde, Dieuwerke P. Bolhuis
Current Nutrition Reports (2022) Vol. 11, Iss. 2, pp. 124-132
Open Access | Times Cited: 45
Biological factors controlling starch digestibility in human digestive system
Cheng Li, Yiming Hu, Songnan Li, et al.
Food Science and Human Wellness (2022) Vol. 12, Iss. 2, pp. 351-358
Open Access | Times Cited: 45
Characterizations of emulsion gel formed with the mixture of whey and soy protein and its protein digestion under in vitro gastric conditions
Yu Cheng, Aiqian Ye, Harjinder Singh
Current Research in Food Science (2023) Vol. 8, pp. 100674-100674
Open Access | Times Cited: 22
New insights into starch, lipid, and protein interactions — Colon microbiota fermentation
Yan Wang, Tianyu Han, Tianjiao Liu, et al.
Carbohydrate Polymers (2024) Vol. 335, pp. 122113-122113
Closed Access | Times Cited: 10
Structural breakdown of starch‐based foods during gastric digestion and its link to glycemic response: In vivo and in vitro considerations
Joanna Nadia, John E. Bronlund, R. Paul Singh, et al.
Comprehensive Reviews in Food Science and Food Safety (2021) Vol. 20, Iss. 3, pp. 2660-2698
Closed Access | Times Cited: 54
In vitro digestion of curcumin-nanoemulsion-enriched dairy protein matrices: Impact of the type of gel structure on the bioaccessibility of curcumin
Haroon Jamshaid Qazi, Aiqian Ye, Alejandra Acevedo-Fani, et al.
Food Hydrocolloids (2021) Vol. 117, pp. 106692-106692
Closed Access | Times Cited: 53
Designing food for the elderly: the critical impact of food structure
Sonia Calligaris, Martina Moretton, Sofia Melchior, et al.
Food & Function (2022) Vol. 13, Iss. 12, pp. 6467-6483
Open Access | Times Cited: 31
Milk proteins: Processing, gastric coagulation, amino acid availability and muscle protein synthesis
Astrid M. Horstman, Thom Huppertz
Critical Reviews in Food Science and Nutrition (2022) Vol. 63, Iss. 30, pp. 10267-10282
Open Access | Times Cited: 29
Interfacial composition of coenzyme Q10 emulsions impacts coagulation of fortified milk during gastric digestion
Xinya Wang, Peter Zhu, Aiqian Ye, et al.
Food Research International (2025), pp. 115774-115774
Open Access
The in vitro digestion of differently structured starch gels with different amylose contents
Mingjing Zheng, Aiqian Ye, Harjinder Singh, et al.
Food Hydrocolloids (2021) Vol. 116, pp. 106647-106647
Closed Access | Times Cited: 32
Biopolymer interactions during gastric digestion: Implications for nutrient delivery
Alejandra Acevedo-Fani, Harjinder Singh
Food Hydrocolloids (2021) Vol. 116, pp. 106644-106644
Closed Access | Times Cited: 31
A semi dynamic in vitro digestion study of milk protein concentrate dispersions structured with different polysaccharides
Jacob Østergaard Markussen, Finn Madsen, J.F. Young, et al.
Current Research in Food Science (2021) Vol. 4, pp. 250-261
Open Access | Times Cited: 27
The digestive behavior of pectin in human gastrointestinal tract: a review on fermentation characteristics and degradation mechanism
Weichao Cao, Shuyi Guan, Yuying Yuan, et al.
Critical Reviews in Food Science and Nutrition (2023) Vol. 64, Iss. 33, pp. 12500-12523
Closed Access | Times Cited: 12
Structural characteristics and stability analysis of coconut oil body and its application for loading β-carotene
Yan Tian, Xinxin Zhao, Zhiguo Wang, et al.
Food Chemistry (2024) Vol. 446, pp. 138818-138818
Closed Access | Times Cited: 4
Food matrices as delivery units of nutrients in processed foods
José Miguel Aguilera
Journal of Food Science (2025) Vol. 90, Iss. 2
Closed Access
The in-vitro digestion behaviors of micellar casein acting as wall materials in spray-dried microparticles: The relationships between colloidal calcium phosphate and the release of loaded blueberry anthocyanins
Minjie Liao, Fang Chen, Xiao Hu, et al.
Food Chemistry (2021) Vol. 375, pp. 131864-131864
Closed Access | Times Cited: 24
Insights into the constellating drivers of satiety impacting dietary patterns and lifestyle
Allah Rakha, Fakiha Mehak, Muhammad Asim Shabbir, et al.
Frontiers in Nutrition (2022) Vol. 9
Open Access | Times Cited: 17
Allergen Stability in Food Allergy: A Clinician’s Perspective
Larissa Koidl, Salvatore Alessio Gentile, Eva Untersmayr
Current Allergy and Asthma Reports (2023) Vol. 23, Iss. 10, pp. 601-612
Open Access | Times Cited: 9
Delivery of encapsulated bioactive compounds within food matrices to the digestive tract: recent trends and future perspectives
Haroon Jamshaid Qazi, Aiqian Ye, Alejandra Acevedo-Fani, et al.
Critical Reviews in Food Science and Nutrition (2024), pp. 1-22
Open Access | Times Cited: 3
Tracking the digestive performance of different forms of dairy products using a dynamic artificial gastric digestive system
Lu Dong, Kunrong Wu, Weining Cui, et al.
Food Structure (2021) Vol. 29, pp. 100194-100194
Closed Access | Times Cited: 21
The degree of doneness affected molecular changes and protein digestibility of pork
Yu Han, Hui Liu, Qian Li, et al.
Frontiers in Nutrition (2023) Vol. 9
Open Access | Times Cited: 8
Small polystyrene microplastics interfere with the breakdown of milk proteins during static in vitro simulated human gastric digestion
Maria Krishna de Guzman, Dragana Stanić-Vučinić, Nikola Gligorijević, et al.
Environmental Pollution (2023) Vol. 335, pp. 122282-122282
Open Access | Times Cited: 8
Interfacial characteristics of artificial oil body emulsions (O / W) prepared using extrinsic and intrinsic proteins: Inspired by natural oil body
Yufan Sun, Mingming Zhong, Yi Liao, et al.
LWT (2022) Vol. 173, pp. 114270-114270
Open Access | Times Cited: 13
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