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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:

Emerging Emulsifiers: Conceptual Basis for the Identification and Rational Design of Peptides with Surface Activity
Fabián Ricardo, Diego Pradilla, Juan C. Cruz, et al.
International Journal of Molecular Sciences (2021) Vol. 22, Iss. 9, pp. 4615-4615
Open Access | Times Cited: 41

Showing 1-25 of 41 citing articles:

The Physicochemical and Functional Properties of Biosurfactants: A Review
Salome Dini, Alaa El‐Din A. Bekhit, Shahin Roohinejad, et al.
Molecules (2024) Vol. 29, Iss. 11, pp. 2544-2544
Open Access | Times Cited: 20
Peptide/protein hydrolysate and their derivatives: Their role as emulsifying agents for enhancement of physical and oxidative stability of emulsions
Duanquan Lin, Sun Le-chang, Yu‐Lei Chen, et al.
Trends in Food Science & Technology (2022) Vol. 129, pp. 11-24
Closed Access | Times Cited: 38
Self-assembled short peptides: Recent advances and strategies for potential pharmaceutical applications
Shihua Yang, Mingge Wang, Tianye Wang, et al.
Materials Today Bio (2023) Vol. 20, pp. 100644-100644
Open Access | Times Cited: 38
The Skin Microbiome and Its Role in Psoriasis: A Review
Valentina Celoria, François Rosset, Valentina Pala, et al.
Psoriasis Targets and Therapy (2023) Vol. Volume 13, pp. 71-78
Open Access | Times Cited: 24
High-pressure microfluidisation positively impacts structural properties and improves functional characteristics of almond proteins obtained from almond meal
T.P. Sari, Amresh Hindurao Dhamane, Kamlesh Pawar, et al.
Food Chemistry (2024) Vol. 448, pp. 139084-139084
Closed Access | Times Cited: 11
Thinking on the Construction of Antimicrobial Peptide Databases: Powerful Tools for the Molecular Design and Screening
Kun Zhang, Da Teng, Ruoyu Mao, et al.
International Journal of Molecular Sciences (2023) Vol. 24, Iss. 4, pp. 3134-3134
Open Access | Times Cited: 15
Advancing oil-water separation: Design and efficiency of amphiphilic hyperbranched demulsifiers
Shu Yan, Pengfei Jiang, Xinghong Zhang, et al.
Journal of Colloid and Interface Science (2024) Vol. 677, pp. 583-596
Closed Access | Times Cited: 5
Fermentation of mucilage from Opuntia cochenillifera cladodes with Lactobacillus gasseri: Modification of physicochemical and techno-functional properties
Shênia Santos Monteiro, Raphael Lucas Jacinto Almeida, Newton Carlos Santos, et al.
Food Bioscience (2025), pp. 106424-106424
Closed Access
Targeted hydrolysis of native potato protein: A novel workflow for obtaining hydrolysates with improved interfacial properties
Simon Gregersen, Ali Jafarpour, Betül Yeşiltaş, et al.
Food Hydrocolloids (2022) Vol. 137, pp. 108299-108299
Open Access | Times Cited: 22
Solid‐state and submerged fermentation effects on functional properties of pea protein‐enriched flour
Barkhas Batbayar, Yuriy Kryachko, Michael T. Nickerson, et al.
Cereal Chemistry (2023) Vol. 100, Iss. 5, pp. 1092-1105
Closed Access | Times Cited: 12
Use of olive and sunflower protein hydrolysates for the physical and oxidative stabilization of fish oil‐in‐water emulsions
Libia Lizeth Garzón Ospina, Cristina Coronas‐Lozano, Pedro J. García‐Moreno, et al.
Journal of the Science of Food and Agriculture (2024) Vol. 104, Iss. 9, pp. 5541-5552
Closed Access | Times Cited: 4
Fermentation with edible mushroom mycelia improves flavor characteristics and techno-functionalities of soybean protein
Wenjing Zhang, Zhiyang Deng, T Liu, et al.
Food Bioscience (2024) Vol. 59, pp. 104123-104123
Closed Access | Times Cited: 4
Effects of peptides on stability of fat-soluble vitamins in octenylsuccinate starch microcapsules
Jiandong Li, Xiang Liu, Wenli Zhu, et al.
Food Chemistry (2025) Vol. 475, pp. 143358-143358
Closed Access
Stabilization mechanism of oil and water emulsions by powdered buttermilk
Ramon Ramos de Paula, Joslaine Jacumazo, Natália Mello da Silva, et al.
Journal of Food Engineering (2025), pp. 112513-112513
Closed Access
Physicochemical properties and sensory acceptability of recombined butter substituted by fat rich in mono- and diacylglycerol from coconut stearin
Edy Subroto, Annisa Amila Sholihat, Yana Cahyana, et al.
International Journal of Food Properties (2024) Vol. 27, Iss. 1, pp. 448-461
Open Access | Times Cited: 3
Plastein reaction enhances the emulsifying and rheological properties of silver carp hydrolysates in oil-in-water emulsions
Yongjie Zhou, Chunsong Feng, Hui Hong, et al.
Food Hydrocolloids (2024) Vol. 153, pp. 110048-110048
Closed Access | Times Cited: 3
The Potency of Maillard Conjugates Containing Whey Protein as Natural Emulsifier
Iceu Agustinisari, Kamarza Mulia, Niken Harimurti, et al.
International Journal of Food Science (2024) Vol. 2024, pp. 1-21
Open Access | Times Cited: 3
Food-derived peptides unleashed: emerging roles as food additives beyond bioactivities
Yanli Yang, Lunjie Huang, Zhangjun Huang, et al.
Critical Reviews in Food Science and Nutrition (2024), pp. 1-22
Closed Access | Times Cited: 3
Oleic Acid-Based Self Micro-Emulsifying Delivery System for Enhancing Antifungal Activities of Clotrimazole
Ting-Lun Yang, Chien‐Ming Hsieh, Ling-Jei Meng, et al.
Pharmaceutics (2022) Vol. 14, Iss. 3, pp. 478-478
Open Access | Times Cited: 14
Identification of peptides from defatted wheat germ proteins with dual functionality: Emulsifying activity and anti-adhesive activity against Helicobacter pylori
Xiaohong Sun, Shengnan Li, Ogadimma D. Okagu, et al.
Innovative Food Science & Emerging Technologies (2023) Vol. 86, pp. 103367-103367
Closed Access | Times Cited: 8
Estimation and prediction of the air–water interfacial tension in conventional and peptide surface-active agents by random Forest regression
Fabián Ricardo, Paola Ruiz Puentes, Luis H. Reyes, et al.
Chemical Engineering Science (2022) Vol. 265, pp. 118208-118208
Open Access | Times Cited: 13
Recent advances in the production of emulsifying peptides with the aid of proteomics and bioinformatics
Pedro J. García‐Moreno, Betül Yeşiltaş, Simon Gregersen, et al.
Current Opinion in Food Science (2023) Vol. 51, pp. 101039-101039
Open Access | Times Cited: 7
Cathelicidins: Opportunities and Challenges in Skin Therapeutics and Clinical Translation
Lenka Dzurová, Edita Holásková, Hana Pospíšilová, et al.
Antibiotics (2024) Vol. 14, Iss. 1, pp. 1-1
Open Access | Times Cited: 2
Preliminary Approaches to Cosmeceuticals Emulsions Based on N-ProlylPalmitoyl Tripeptide-56 Acetat-Bakuchiol Complex Intended to Combat Skin Oxidative Stress
Ana Simona Barna, Claudia Maxim, Adriana Trifan, et al.
International Journal of Molecular Sciences (2023) Vol. 24, Iss. 8, pp. 7004-7004
Open Access | Times Cited: 6
Possible role of polypeptide-chlorogenic acid interaction in the physicochemical and sensory characteristics of quinoa-modified coffee beverage
Xin Ji, Li Wang, Jing Zhao, et al.
Food Chemistry (2023) Vol. 425, pp. 136359-136359
Closed Access | Times Cited: 6
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