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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:

A comprehensive review on polarity, partitioning, and interactions of phenolic antioxidants at oil–water interface of food emulsions
Shahzad Farooq, Abdullah, Hui Zhang, et al.
Comprehensive Reviews in Food Science and Food Safety (2021) Vol. 20, Iss. 5, pp. 4250-4277
Closed Access | Times Cited: 71

Showing 1-25 of 71 citing articles:

Trends in functional beverages: Functional ingredients, processing technologies, stability, health benefits, and consumer perspective
Achala Gupta, Nikita Sanwal, Mohammed A. Bareen, et al.
Food Research International (2023) Vol. 170, pp. 113046-113046
Closed Access | Times Cited: 60
Emerging technologies to improve plant protein functionality with protein-polyphenol interactions
Woojeong Kim, Yong Wang, Cordelia Selomulya
Trends in Food Science & Technology (2024) Vol. 147, pp. 104469-104469
Open Access | Times Cited: 28
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
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
Recent Advances in Natural Polyphenol Research
Irene Dini, Lucia Grumetto
Molecules (2022) Vol. 27, Iss. 24, pp. 8777-8777
Open Access | Times Cited: 62
Antioxidant peptides: Overview of production, properties, and applications in food systems
Mohsen Mardani, Katalin Badak‐Kerti, Jamshid Farmani, et al.
Comprehensive Reviews in Food Science and Food Safety (2022) Vol. 22, Iss. 1, pp. 46-106
Closed Access | Times Cited: 47
Resveratrol inhibits lipid and protein co-oxidation in sodium caseinate-walnut oil emulsions by reinforcing oil-water interface
Tian Gong, Bang Chen, Ching Yuan Hu, et al.
Food Research International (2022) Vol. 158, pp. 111541-111541
Closed Access | Times Cited: 41
Structural, functional and physicochemical properties of pectin from grape pomace as affected by different extraction techniques
Mariana Spinei, Mircea Oroian
International Journal of Biological Macromolecules (2022) Vol. 224, pp. 739-753
Closed Access | Times Cited: 40
Preparation, characterization and digestive mechanism of plant-derived oil bodies-based oleogels structured by chitosan and vanillin
Shahzad Farooq, Muhammad Ijaz Ahmad, Yipeng Zhang, et al.
Food Hydrocolloids (2022) Vol. 136, pp. 108247-108247
Closed Access | Times Cited: 38
Impact of interfacial layer number and Schiff base cross-linking on the microstructure, rheological properties and digestive lipolysis of plant-derived oil bodies-based oleogels
Shahzad Farooq, Muhammad Ijaz Ahmad, Yipeng Zhang, et al.
Food Hydrocolloids (2023) Vol. 138, pp. 108473-108473
Closed Access | Times Cited: 29
Comparison in structural, physicochemical and functional properties of sweet potato stems and leaves polysaccharide conjugates from different technologies
Chunlong Bai, Ruizhan Chen, Yu Zhang, et al.
International Journal of Biological Macromolecules (2023) Vol. 247, pp. 125730-125730
Closed Access | Times Cited: 21
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
Exploring the emulsification potential of chitosan modified with phenolic acids: Emulsifying properties, functional activities, and application in curcumin encapsulation
Bingqing Huang, Qianyi Hu, Guoguang Zhang, et al.
International Journal of Biological Macromolecules (2024) Vol. 263, pp. 130450-130450
Closed Access | Times Cited: 6
INFLUENCE OF PHENOLIC COMPOUNDS ON THE OPERATIONAL CHARACTERISTICS OF COAL TAR WASH OIL
Д. В. Мірошниченко, Artem Bannikov, L. P. Bannikov, et al.
Journal of Chemical Technology and Metallurgy (2025) Vol. 60, Iss. 1, pp. 103-112
Open Access
Fabrication, characterization and in vitro digestion of camellia oil body emulsion gels cross-linked by polyphenols
Shahzad Farooq, Muhammad Ijaz Ahmad, Yipeng Zhang, et al.
Food Chemistry (2022) Vol. 394, pp. 133469-133469
Closed Access | Times Cited: 30
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
Recent insight into the advances and prospects of microbial lipases and their potential applications in industry
Azadeh Eskandari, Thean Chor Leow, Mohd Basyaruddin Abdul Rahman, et al.
International Microbiology (2024) Vol. 27, Iss. 6, pp. 1597-1631
Closed Access | Times Cited: 4
Recent Advances in Lipases and Their Applications in the Food and Nutraceutical Industry
A.L. Reyes-Reyes, Francisco Valero, Georgina Sandoval
Catalysts (2022) Vol. 12, Iss. 9, pp. 960-960
Open Access | Times Cited: 25
Physiochemical characteristics and rheological investigations of camellia oil body emulsions stabilized by gum tragacanth as a coating layer
Shahzad Farooq, Abdullah, Cen Zhang, et al.
Food Chemistry (2022) Vol. 377, pp. 131997-131997
Closed Access | Times Cited: 23
Mechanisms of lipid oxidation in water‐in‐oil emulsions and oxidomics‐guided discovery of targeted protective approaches
Yifan Bao, Marc Pignitter
Comprehensive Reviews in Food Science and Food Safety (2023) Vol. 22, Iss. 4, pp. 2678-2705
Open Access | Times Cited: 12
Color Reversion of Refined Vegetable Oils: A Review
Xiaozhong Chen, Shangde Sun
Molecules (2023) Vol. 28, Iss. 13, pp. 5177-5177
Open Access | Times Cited: 12
Fullerene Nanorings as Nitric Oxide Radical Scavengers for Ultraviolet-Induced Cellular Injury
Qiong Zhang, Yuyuan Zhang, Liu Hong, et al.
ACS Applied Nano Materials (2024) Vol. 7, Iss. 5, pp. 5689-5697
Closed Access | Times Cited: 3
Analysis of the Efficiency of Antioxidants in Inhibiting Lipid Oxidation in Terms of Characteristic Kinetic Parameters
Sonia Losada‐Barreiro, Fátima Paiva‐Martins, Carlos Bravo‐Díaz
Antioxidants (2024) Vol. 13, Iss. 5, pp. 593-593
Open Access | Times Cited: 3
Interfacial rheology of sodium caseinate/high acyl gellan gum complexes: Stabilizing oil-in-water emulsions
Shahzad Farooq, Muhammad Ijaz Ahmad, Abdullah
Current Research in Food Science (2022) Vol. 5, pp. 234-242
Open Access | Times Cited: 19
Dual stabilization of Pickering emulsion with epigallocatechin gallate loaded mesoporous silica nanoparticles
Jing Hu, Ruoyi Xu, Jing Hu, et al.
Food Chemistry (2022) Vol. 396, pp. 133675-133675
Closed Access | Times Cited: 18
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