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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 structure design for improving the oxidative stability of polyunsaturated fatty acids
Chenxi Wang, Cuixia Sun, Wei Lü, et al.
Comprehensive Reviews in Food Science and Food Safety (2020) Vol. 19, Iss. 6, pp. 2955-2971
Open Access | Times Cited: 63

Showing 1-25 of 63 citing articles:

Oxidative Stability in Lipid Formulations: a Review of the Mechanisms, Drivers, and Inhibitors of Oxidation
Jasmine Musakhanian, Jean-David Rodier, Masumi Dave
AAPS PharmSciTech (2022) Vol. 23, Iss. 5
Open Access | Times Cited: 93
Comparison of the physical stabilities and oxidation of lipids and proteins in natural and polyphenol-modified soybean protein isolate-stabilized emulsions
Shizhang Yan, Yuxue Yao, Xuan Xie, et al.
Food Research International (2022) Vol. 162, pp. 112066-112066
Closed Access | Times Cited: 67
Impact of pea protein-inulin conjugates prepared via the Maillard reaction using a combination of ultrasound and pH-shift treatments on physical and oxidative stability of algae oil emulsions
Wen Jiang, Yifan Zhang, David Julian McClements, et al.
Food Research International (2022) Vol. 156, pp. 111161-111161
Closed Access | Times Cited: 47
Effect of interfacial composition on the physical stability and co-oxidation of proteins and lipids in a soy protein isolate-(−)-epigallocatechin gallate conjugate emulsion
Shizhang Yan, Jingwen Xu, Shuang Zhang, et al.
Food Hydrocolloids (2022) Vol. 130, pp. 107720-107720
Closed Access | Times Cited: 40
Resveratrol from Dietary Supplement to a Drug Candidate: An Assessment of Potential
Shivani Khattar, Sauban Ahmed Khan, Syed Amir Azam Zaidi, et al.
Pharmaceuticals (2022) Vol. 15, Iss. 8, pp. 957-957
Open Access | Times Cited: 38
Functional roles and novel tools for improving‐oxidative stability of polyunsaturated fatty acids: A comprehensive review
Fakhar Islam, Ali Imran, Farhana Nosheen, et al.
Food Science & Nutrition (2023) Vol. 11, Iss. 6, pp. 2471-2482
Open Access | Times Cited: 28
Biopolymer-based pickering high internal phase emulsions: Intrinsic composition of matrix components, fundamental characteristics and perspective
Qiaoli Zhao, Liuping Fan, Jinwei Li
Food Research International (2023) Vol. 165, pp. 112458-112458
Closed Access | Times Cited: 27
Edible particle-stabilized water-in-water emulsions: Stabilization mechanisms, particle types, interfacial design, and practical applications
Shizhang Yan, Joe M. Regenstein, Shuang Zhang, et al.
Food Hydrocolloids (2023) Vol. 140, pp. 108665-108665
Closed Access | Times Cited: 26
Young apple polyphenols confer excellent physical and oxidative stabilities to soy protein emulsions for effective β-carotene encapsulation and delivery
Tian Gong, Zhichao Song, Shuai Zhang, et al.
International Journal of Biological Macromolecules (2024) Vol. 275, pp. 133607-133607
Closed Access | Times Cited: 8
Camelina sativaComposition, Attributes, and Applications: A Review
Martin Mondor, Alan Javier Hernández‐Álvarez
European Journal of Lipid Science and Technology (2021) Vol. 124, Iss. 3
Closed Access | Times Cited: 53
Enhancing the oxidative stability of algal oil emulsions by adding sweet orange oil: Effect of essential oil concentration
Na Xu, Xiaolin Wu, Yuqing Zhu, et al.
Food Chemistry (2021) Vol. 355, pp. 129508-129508
Closed Access | Times Cited: 41
Enhanced gelling properties and hydration capacity of ginkgo seed proteins by genipin cross-linking
Zhendong He, Changqi Liu, Jing Zhao, et al.
Food Chemistry (2022) Vol. 399, pp. 133924-133924
Closed Access | Times Cited: 29
Effect of Maillard conjugates of peptides and polydextrose on Antarctic krill oil emulsion stability and digestibility
Fangchao Cui, Qianqian Wang, Lingyu Han, et al.
LWT (2023) Vol. 179, pp. 114648-114648
Open Access | Times Cited: 21
RETRACTED: Integrated the embedding delivery system and targeted oxygen scavenger enhances free radical scavenging capacity
Wei Jia, Xinyu Wu, Xin Kang
Food Chemistry X (2023) Vol. 17, pp. 100558-100558
Open Access | Times Cited: 19
A review of oil and water retention in emulsified meat products: The mechanisms of gelation and emulsification, the application of multi-layer hydrogels
Zongyuan Han, Shucheng Liu, Jinxuan Cao, et al.
Critical Reviews in Food Science and Nutrition (2023) Vol. 64, Iss. 23, pp. 8308-8324
Closed Access | Times Cited: 19
Impact of cod skin peptide-ι-carrageenan conjugates prepared via the Maillard reaction on the physical and oxidative stability of Antarctic krill oil emulsions
Lingyu Han, Ruiyi Zhai, Ruitao Shi, et al.
Food Chemistry X (2024) Vol. 21, pp. 101130-101130
Open Access | Times Cited: 6
Emulsion, hydrogel and emulgel systems and novel applications in cannabinoid delivery: a review
Kelly Light, Salwa Karboune
Critical Reviews in Food Science and Nutrition (2021) Vol. 62, Iss. 29, pp. 8199-8229
Closed Access | Times Cited: 37
Lipidomics reveals the relationship between lipid oxidation and flavor formation of basic amnio acids participated Low-Sodium cured large yellow croaker
Min Zhang, Jing‐jing Fu, Junlong Mao, et al.
Food Chemistry (2023) Vol. 429, pp. 136888-136888
Closed Access | Times Cited: 14
Liposomes: a promising delivery system for active ingredients in food and nutrition
Noor Akram, Muhammad Afzaal, Farhan Saeed, et al.
International Journal of Food Properties (2023) Vol. 26, Iss. 1, pp. 2476-2492
Open Access | Times Cited: 13
Construction of protein-, polysaccharide- and polyphenol-based conjugates as delivery systems
Shizhang Yan, Joe M. Regenstein, Baokun Qi, et al.
Critical Reviews in Food Science and Nutrition (2023), pp. 1-19
Closed Access | Times Cited: 13
The stability and in vitro digestion of resveratrol-loaded emulsion stabilized with peanut protein hydrolysate and dextran conjugate
Meiyue Wang, Guanhao Bu, Songshan Shi, et al.
Food Research International (2025) Vol. 206, pp. 116042-116042
Closed Access
The β-sheet to α-helix transition of modified soy glycinin particles at the oil-water interface promoted the stability of Pickering emulsion and the quality of pork sausages
Siyu Chen, Di Yu, Xinyu Fu, et al.
Food Hydrocolloids (2025), pp. 111290-111290
Closed Access
Ferroptosis and Alzheimer’s: unveiling new avenues for the treatment and prevention
Veerta Sharma, Prateek Sharma, Thakur Gurjeet Singh
Metabolic Brain Disease (2025) Vol. 40, Iss. 4
Closed Access
Food-grade systems for delivery of DHA and EPA: Opportunities, fabrication, characterization and future perspectives
Qi Zhou, Zihao Wei
Critical Reviews in Food Science and Nutrition (2021) Vol. 63, Iss. 15, pp. 2348-2365
Closed Access | Times Cited: 27
Review on the Regulation of Plant Polyphenols on the Stability of Polyunsaturated-Fatty-Acid-Enriched Emulsions: Partitioning Kinetic and Interfacial Engineering
Chen Cheng, Xiao Yu, Fang Geng, et al.
Journal of Agricultural and Food Chemistry (2022) Vol. 70, Iss. 12, pp. 3569-3584
Closed Access | Times Cited: 20
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