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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:

Protein-Stabilized Emulsion Gels with Improved Emulsifying and Gelling Properties for the Delivery of Bioactive Ingredients: A Review
Yuan Xu, Liping Sun, Yongliang Zhuang, et al.
Foods (2023) Vol. 12, Iss. 14, pp. 2703-2703
Open Access | Times Cited: 19

Showing 19 citing articles:

Acoustic cavitation for agri-food applications: Mechanism of action, design of new systems, challenges and strategies for scale-up
Xianglu Zhu, Rahel Suchintita Das, M.L. Bhavya, et al.
Ultrasonics Sonochemistry (2024) Vol. 105, pp. 106850-106850
Open Access | Times Cited: 16
Recent progress in plant-based proteins: From extraction and modification methods to applications in the food industry
Jiayue Tang, Dan Yao, Shuaibo Xia, et al.
Food Chemistry X (2024) Vol. 23, pp. 101540-101540
Open Access | Times Cited: 10
Interfacial composition on the mechanical properties, microstructure and digestion of emulsion-filled whey protein gels: Effect of soy and whey protein ratios
Georgina Benewaa Yeboah, Sen Wang, Wei Wu, et al.
Food Bioscience (2025) Vol. 64, pp. 105886-105886
Closed Access
Formulation and Characterization of Sodium Caseinate/Phloretin Complexes as Antioxidant Stabilizers in Oil-in-Water Emulsions
Najme Kheynoor, Jean‐Christophe Jacquier, Mohammadreza Khalesi, et al.
Foods (2025) Vol. 14, Iss. 2, pp. 236-236
Open Access
Peach Peel Extrusion for the Development of Sustainable Gluten-Free Plant-Based Flours
Ana Belén Martín‐Diana, Iván Jesús Jiménez-Pulido, Ingrid Aguiló‐Aguayo, et al.
Molecules (2025) Vol. 30, Iss. 3, pp. 573-573
Open Access
Effect of pH on the Structure, Functional Properties and Rheological Properties of Collagen from Greenfin Horse-Faced Filefish (Thamnaconus septentrionalis) Skin
Kunyuan Wu, Yushuang Li, Junde Chen
Marine Drugs (2024) Vol. 22, Iss. 1, pp. 45-45
Open Access | Times Cited: 3
Application of Portable Near-Infrared Instrument for Analysis of Spirulina platensis Aqueous Extracts
B. Marjanović, Tea Sokač Cvetnić, Davor Valinger, et al.
Separations (2024) Vol. 11, Iss. 6, pp. 190-190
Open Access | Times Cited: 2
Critical Review of Food Colloidal Delivery System for Bioactive Compounds: Physical Characterization and Application
Bijie Wang, Jiayi LvYe, Shaoming Yang, et al.
Foods (2024) Vol. 13, Iss. 16, pp. 2596-2596
Open Access | Times Cited: 2
Egg yolk–derived emulsions: Formation mechanisms, improvement strategies and applications
Yumeng Shan, Qi Zeng, Xiaohui Lv, et al.
Trends in Food Science & Technology (2024) Vol. 153, pp. 104711-104711
Closed 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
Impact of κ-Carrageenan on the Freshwater Mussel (Solenaia oleivora) Protein Emulsion Gels: Gel Formation, Stability, and Curcumin Delivery
Wanwen Chen, Jin Wu, Xueyan Ma, et al.
Gels (2024) Vol. 10, Iss. 10, pp. 659-659
Open Access | Times Cited: 1
Research progress of procyanidins in repairing cartilage injury after anterior cruciate ligament tear
Hanlin Chen, Jingrui Li, Shaofei Li, et al.
Heliyon (2024) Vol. 10, Iss. 4, pp. e26070-e26070
Open Access | Times Cited: 1
Cellulose nanocrystal/chitosan ratio in Pickering stabilizers regulates vitamin D3 release
Vasily I. Mikhaylov, М. А. Торлопов, Irina N. Vaseneva, et al.
Colloid & Polymer Science (2024) Vol. 302, Iss. 9, pp. 1353-1372
Closed Access | Times Cited: 1
Microencapsulation of fat-removing Lactobacillales and polyphenols from Theobroma cacao L. as a combined strategy for intestinal removal of free fatty acids evaluated by simulated in vitro digestion
Samuel Quiroz-Eraso, Gina Paola Rodríguez-Castaño, María Ximena Quintanilla‐Carvajal, et al.
Journal of Functional Foods (2024) Vol. 118, pp. 106258-106258
Open Access
Producing Gel With Various Ingredients: a Review
Marthin Rivai Hezekiel Siagian, Sayid Umar Abraham, Avido Yuliestyan
EKUILIBIUM (2024) Vol. 8, Iss. 1, pp. 89-89
Open Access
Whey protein-based bigels for co-encapsulation of curcumin and gallic acid: Characterization, stability and release kinetics
Behnaz Hashemi, Mehdi Varidi, Narjes Malekjani, et al.
Future Foods (2024) Vol. 10, pp. 100495-100495
Open Access
Synergistic stabilization of oil-in-water emulsion gels by pea protein isolate and cellulose nanocrystals: Effects of pH and application to 3D printing
Ran Zhu, Jing Zhang, Zong Meng
Food Chemistry (2024) Vol. 468, pp. 142480-142480
Closed Access
Stability and in vitro digestion behavior of astaxanthin-loaded Pickering emulsions stabilized by OSA-modified starch: Influence of oil phase content
Yuan Xu, Ying Gu, Liping Sun, et al.
International Journal of Biological Macromolecules (2024), pp. 138770-138770
Closed Access
Optimization of Black Garlic Protein Extraction Process and Exploration of Its Properties and Functions with Enzymatic Hydrolysis Products
Jian Liu, Yuanyuan Wang, Bo Wang, et al.
Molecules (2024) Vol. 30, Iss. 1, pp. 125-125
Open Access
Fabrication of telechelic DNA bridged food emulsion gel as edible ink for 3D printing
Ruyuan Zhang, Hao Huang, Rong Ai, et al.
Food Quality and Safety (2023) Vol. 8
Open Access
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