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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:

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: 51

Showing 1-25 of 51 citing articles:

Critical Review of Techniques for Food Emulsion Characterization
Barbara Kupikowska-Stobba, Jacek Domagała, Mirosław Kasprzak
Applied Sciences (2024) Vol. 14, Iss. 3, pp. 1069-1069
Open Access | Times Cited: 32
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: 32
One-step fabrication of microfluidic W/O/W droplets as fat-reduced high internal phase emulsions: Microstructure, stability and 3D printing performance
Guo Ling, Mengmeng Cao, Xing Chen, et al.
Food Hydrocolloids (2024) Vol. 150, pp. 109742-109742
Closed Access | Times Cited: 17
Protein-stabilized Pickering emulsion interacting with inulin, xanthan gum and chitosan: Rheological behavior and 3D printing
Yonghong Li, Jin Wang, Ruifeng Ying, et al.
Carbohydrate Polymers (2023) Vol. 326, pp. 121658-121658
Closed Access | Times Cited: 27
Improving the storage and oxidative stability of essential fatty acids by different encapsulation methods; a review
Mohammad Nejatian, Amir Pouya Ghandehari Yazdi, Reza Fattahi, et al.
International Journal of Biological Macromolecules (2024) Vol. 260, pp. 129548-129548
Closed Access | Times Cited: 12
A review of recent advances in the use of complex metal nanostructures for biomedical applications from diagnosis to treatment
Maryam Hajfathalian, Katherine J. Mossburg, Allan Radaic, et al.
Wiley Interdisciplinary Reviews Nanomedicine and Nanobiotechnology (2024) Vol. 16, Iss. 3
Open Access | Times Cited: 7
Constructing myosin/high-density lipoprotein composite emulsions: Roles of pH on emulsification stability, rheological and structural properties
Yuemei Zhang, Hangbin Lyu, Jinxuan Cao, et al.
Food Research International (2024) Vol. 188, pp. 114440-114440
Closed Access | Times Cited: 6
The role of fat content in coconut milk: Stability and digestive properties
Yang Chen, Zihan Zhang, Yile Chen, et al.
Food Chemistry (2024) Vol. 446, pp. 138900-138900
Closed Access | Times Cited: 5
High internal phase emulsion-template oleogels stabilized by sodium caseinate:quercetin complexes and potential application in pound cakes
Matheus A.S. Santos, Ana Elisa Ramos Magalhães, Paula Kiyomi Okuro, et al.
Journal of Food Engineering (2023) Vol. 366, pp. 111860-111860
Closed Access | Times Cited: 11
Structural and Thermal Properties of Faba Bean Starch and Flax Seed Oil Nanoemulsion: Effect of Processing Conditions on Nanoemulsion
Madhu Sharma, Aarti Bains, Minaxi Sharma, et al.
Starch - Stärke (2024) Vol. 76, Iss. 11-12
Closed Access | Times Cited: 4
Enhancing the oxidation stability and bioaccessibility of algal oil emulsion by using tocopherol and chlorogenic acid
Chengyu Zhang, Ying Wang, Ziwei Yu, et al.
Food Bioscience (2024) Vol. 61, pp. 104495-104495
Closed Access | Times Cited: 4
Kinetic Analysis of Antioxidant Systems Based on Malondialdehyde Accumulation in Mayonnaise Made Using Chickpea Protein and Canola Oil
Thomas Peters, Rodrigo A. Contreras
ACS Food Science & Technology (2025)
Closed Access
Designing Smart and Sustainable Edible Packaging Materials from Biopolymers, Proteins, and Polysaccharides
Shahid Iqbal, Azhar Ayyub, Rizwan Ahmed Bhutto, et al.
Engineering materials (2025), pp. 131-196
Closed Access
Low-Saturated Structured Emulsions Developed Using Glycerol Monopalmitate and Gelatin
Elnaz Neshagaran, Jafar Mohammadzadeh Milani, Jamshid Farmani
Food Biophysics (2025) Vol. 20, Iss. 1
Closed Access
Oil-in-water Pickering emulsions with Buriti vegetable oil stabilized with cellulose nanofibrils: Preparation, stability and antimicrobial properties
Greiciele S. Ferreira, Daniel José da Silva, Eder Ramin, et al.
International Journal of Biological Macromolecules (2025), pp. 140233-140233
Closed Access
RuBisCO Protein as an Antioxidant Emulsifier: Influence of Flavourzyme Enzymatic Modification on Oxidative Stability of Flaxseed Oil-in-Water Emulsion
Leticia Lam Hon Wah, Ornella Kongi Mosibo, Chibuike C. Udenigwe
ACS Food Science & Technology (2025)
Closed Access
Machine Learning-Driven Predictive Modeling for Lipid Oxidation Stability in Emulsions: A Smart Food Safety Strategy
Lijun Liu, Yang Li, Mengjie Zhu, et al.
Trends in Food Science & Technology (2025), pp. 104972-104972
Closed Access
Encapsulation of Millet Oil Using Millet Protein Concentrate: Stability and Bioaccessibility of omega-6 fatty acids
Mahnaz Roustaazad, Masumeh Amiri, Tayebeh Ghorbani, et al.
Applied Food Research (2025), pp. 100891-100891
Open Access
Effect of Nonprotein Components for Lipid Oxidation in Emulsions Stabilized by Plant Protein Extracts
Katharina Münch, Simeon D. Stoyanov, Karin Schroën, et al.
ACS Food Science & Technology (2024) Vol. 4, Iss. 4, pp. 926-934
Open Access | Times Cited: 3
Preparation and characterization of agarose-sodium alginate hydrogel beads for the co-encapsulation of lycopene and resveratrol nanoemulsion
Mingyuan Li, Xinyi Li, Hongmeng Ren, et al.
International Journal of Biological Macromolecules (2024) Vol. 277, pp. 133753-133753
Closed Access | Times Cited: 3
A review on polysaccharide-based tumor targeted drug nanodelivery systems
Liangxing Tu, Banghuai Xing, Shenglin Ma, et al.
International Journal of Biological Macromolecules (2025), pp. 140820-140820
Closed Access
Salt-tolerant nanoemulsions stabilized by the composite of starch sodium octenyl succinate and tannic acid
Xinyi Zha, Jianzhong Jiang
Food Hydrocolloids (2025), pp. 111329-111329
Closed Access
Use of emulsifying plant protein hydrolysates from winery, whiskey and brewery by-products for the development of echium oil delivery emulsions
Mariana Sisconeto Bisinotto, Inar Alves de Castro, Julia Maldonado‐Valderrama, et al.
International Journal of Biological Macromolecules (2025), pp. 142736-142736
Closed Access
Natural antioxidants in the preservation of omega-3-rich oils: applications in bulk, emulsified, and microencapsulated chia, flaxseed, and Sacha inchi oils
Estefania N. Guiotto, Luciana M. Julio, Vanesa Y. Ixtaina
Phytochemistry Reviews (2025)
Closed Access
Fabrication and characterization of antioxidant fish oil Pickering emulsions stabilized by selenium nanoparticles-loaded whey protein concentrate and phloretin complex
Najme Kheynoor, Mohammad‐Taghi Golmakani, Amir Mohammad Mortazavian, et al.
Food Chemistry X (2025), pp. 102441-102441
Open Access
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