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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:

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: 24

Showing 24 citing articles:

Bigels as emerging biphasic systems: Properties, applications, and prospects in the food industry
Erpeng Chao, Jinwei Li, Zhenhua Duan, et al.
Food Hydrocolloids (2024) Vol. 154, pp. 110089-110089
Closed Access | Times Cited: 13
Synergistic effect of chemical and bio-based surfactants in stabilizing nanoemulsions
Nansee S.K. Abu Zaid, Aaminah Johar, Mustafa S. Nasser, et al.
Geoenergy Science and Engineering (2025) Vol. 247, pp. 213663-213663
Closed Access
Starch-Based Pickering Emulsions for Bioactive Compound Encapsulation: Production, Properties, and Applications
Giselle Vallim Corrêa Ramos, Santiago Ramírez-López, Samantha C. Pinho, et al.
Processes (2025) Vol. 13, Iss. 2, pp. 342-342
Open Access
Self-healing microcapsule properties improvement technology: Key challenges and solutions for application in asphalt materials
徐旭 Xu Xu, Linjian Yuan, Peiliang Cong, et al.
Construction and Building Materials (2024) Vol. 439, pp. 137298-137298
Closed Access | Times Cited: 2
A Comparative Study of Dairy and Non-Dairy Milk Types: Development and Characterization of Customized Plant-Based Milk Options
Aline R.A. Silva, Ricardo Erthal Santelli, Bernardo Ferreira Braz, et al.
Foods (2024) Vol. 13, Iss. 14, pp. 2169-2169
Open Access | Times Cited: 2
The role of canola, black caraway, and wheat bran protein isolates in anthocyanin microencapsulation via double emulsions
Havva Aktaş, Jorge A. Custodio‐Mendoza, Małgorzata Moczkowska, et al.
Industrial Crops and Products (2024) Vol. 222, pp. 119644-119644
Closed Access | Times Cited: 2
Predicting tactile sensory attributes of personal care emulsions based on instrumental characterizations: A review
Elie Akanny, Christina Kohlmann
International Journal of Cosmetic Science (2024) Vol. 46, Iss. 6, pp. 1035-1063
Open Access | Times Cited: 1
Selected Soluble Dietary Fibres as Replacers of Octenyl Succinic Anhydride (OSA) Starch in Spray-Drying Production of Linseed Oil Powders Applied to Apple Juice
Dorota Ogrodowska, Małgorzata Tańska, P. Banaszczyk, et al.
Applied Sciences (2024) Vol. 14, Iss. 17, pp. 7611-7611
Open Access | Times Cited: 1
Analyzing Emulsion Dynamics via Direct Visualization and Statistical Methodologies
Mena‐Alexander Kräenbring, Fatih Özcan, Doris Segets
ACS Omega (2024) Vol. 9, Iss. 37, pp. 39253-39258
Open Access | Times Cited: 1
Bambara groundnut starch-soluble dietary fibre nanocomposite stabilised emulsions: Optimisation of emulsion stability and studies on time-dependent rheological properties
Yvonne Maphosa, Oladayo Adeyi, Daniel Ikhu‐Omoregbe, et al.
South African Journal of Chemical Engineering (2024) Vol. 51, pp. 86-94
Open Access | Times Cited: 1
Enhancing Antimicrobial Activity of Thyme Essential Oil Through Cellulose Nano Crystals-Stabilized Pickering Emulsions
Andreas Romulo, Vania Salsabila Anjani, Ata Aditya Wardana
Foods (2024) Vol. 13, Iss. 22, pp. 3706-3706
Open Access | Times Cited: 1
Technological Functionalisation of Microencapsulated Genistein and Daidzein Delivery Systems Soluble in the Stomach and Intestines
Jurga Andrėja Kazlauskaitė, Inga Matulytė, Mindaugas Marksa, et al.
Pharmaceutics (2024) Vol. 16, Iss. 4, pp. 530-530
Open Access
Determination of Liquid Paraffin Emulsions’ Stability Parameters Using Spans as Emulgent
Kutelu Aderemi Bunmi
Current Journal of Applied Science and Technology (2024) Vol. 43, Iss. 6, pp. 120-128
Open Access
Fermented plant-based beverage supplemented with uvaia (Eugenia pyriformis) pulp: an innovative and pioneering approach to diversify plant-based diet product market
Thaísa Santana de Oliveira, R. Sant'Anna, Giordana Demaman Arend, et al.
Frontiers in Food Science and Technology (2024) Vol. 4
Open Access
A novel gellan-based nanoemulgel delivery system for co-encapsulation and in vitro digestion of hydrophilic/hydrophobic nutraceuticals
Nandita Srivastava, Roshini Mohan, Anirban Roy Choudhury
Carbohydrate Polymers (2024) Vol. 348, pp. 122855-122855
Closed Access
Application of emulgel in muscle-based foods: a review
David Oppong, Abdullah, Sandra Ama Kaburi, et al.
Discover Food (2024) Vol. 4, Iss. 1
Open Access
Antimicrobial Effects of Eugenol-Based Micro- and Nano-Emulsions: Evaluation of Shelf-Life Enhancement in Sikhye
Ji Hyang Kim, Jiseon Lee, Mi-Yeon Lee, et al.
Food Control (2024) Vol. 169, pp. 110994-110994
Closed Access
Properties and Emulsifying Performance of Octenyl Succinic Anhydride-Modified Starch from an Andean Pseudocereal Cañihua (Chenopodium pallidicaulle Aellen)
Luis Villalobos-González, Marianela Inga, Indira Betalleluz‐Pallardel
Carbohydrate Polymer Technologies and Applications (2024), pp. 100605-100605
Open Access
Enhancing the emulsification performance of hempseed protein hydrolysate through the incorporation of sugar beet pectin: Role of interaction mechanism and interfacial behavior
Qingling Wang, Yu Ming, Ziwei Tang, et al.
International Journal of Biological Macromolecules (2024), pp. 137741-137741
Closed Access
Controlled lipid digestion in the development of functional and personalized foods for a tailored delivery of dietary fats
Barbara Kupikowska-Stobba, Hui Niu, Iveta Klojdová, et al.
Food Chemistry (2024) Vol. 466, pp. 142151-142151
Closed Access
Stability and Antioxidant Properties of Freeze-Concentrated Acerola Juice in Water-in-Oil-in-Water Emulsions
Yen Thi Dang, Hieu V. Tran, Tuyen C. Kha
Applied Food Research (2024), pp. 100621-100621
Open Access
Development and evaluation of quercetin topical emulgels: Physicochemical and rheological properties, stability and sun protective potential
Jovana Milutinov, Veljko Krstonošić, Dejan Ćirin, et al.
Journal of Molecular Liquids (2024), pp. 126568-126568
Closed Access
Influence of Charged Polysaccharides and Zein Nanoparticles on the Interfacial and Emulsification Properties of Pickering Emulsions
Duygu Aslan Türker
Food Hydrocolloids (2024), pp. 110887-110887
Closed Access
Insight into Oil-in-Water Emulsions Stabilized by Cross-Linked and Pregelatinized Starches: The Effect of Molecular Structure, Surface Activity and Proton Molecular Dynamics
Joanna Le Thanh‐Blicharz, Jacek Lewandowicz, Artur Szwengiel, et al.
Molecules (2024) Vol. 29, Iss. 23, pp. 5626-5626
Open Access
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