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:
Enhancing the oxidative stability of algal oil emulsions by adding sweet orange oil: Effect of essential oil concentration
Na Xu, Xiaolin Wu, Yuqing Zhu, et al.
Food Chemistry (2021) Vol. 355, pp. 129508-129508
Closed Access | Times Cited: 41
Na Xu, Xiaolin Wu, Yuqing Zhu, et al.
Food Chemistry (2021) Vol. 355, pp. 129508-129508
Closed Access | Times Cited: 41
Showing 26-50 of 41 citing articles:
Marine bioactives: from energy to nutrition
Munish Puri, Adarsha Gupta, Ross A. McKinnon, et al.
Trends in biotechnology (2021) Vol. 40, Iss. 3, pp. 271-280
Closed Access | Times Cited: 21
Munish Puri, Adarsha Gupta, Ross A. McKinnon, et al.
Trends in biotechnology (2021) Vol. 40, Iss. 3, pp. 271-280
Closed Access | Times Cited: 21
A stable peony seed oil emulsion that enhances the stability, antioxidant activity, and bioaccessibility of curcumin
Meng Zhang, Hui Chen, Zhenhua Feng, et al.
LWT (2022) Vol. 173, pp. 114408-114408
Open Access | Times Cited: 14
Meng Zhang, Hui Chen, Zhenhua Feng, et al.
LWT (2022) Vol. 173, pp. 114408-114408
Open Access | Times Cited: 14
Formation of casein and maltodextrin conjugates using shear and their effect on the stability of total nutrient emulsion based on homogenization
Qun Yu, Hua Wu, Liuping Fan
Food Hydrocolloids (2023) Vol. 149, pp. 109533-109533
Closed Access | Times Cited: 7
Qun Yu, Hua Wu, Liuping Fan
Food Hydrocolloids (2023) Vol. 149, pp. 109533-109533
Closed Access | Times Cited: 7
Stability and Bioaccessibility of Quercetin-Enriched Pickering Emulsion Gels Stabilized by Cellulose Nanocrystals Extracted from Rice Bran
Guozhen Wang, Jin Li, Xiaoqin Yan, et al.
Polymers (2024) Vol. 16, Iss. 7, pp. 868-868
Open Access | Times Cited: 2
Guozhen Wang, Jin Li, Xiaoqin Yan, et al.
Polymers (2024) Vol. 16, Iss. 7, pp. 868-868
Open Access | Times Cited: 2
Physical stability of α-terpineol-based nanoemulsions assessed by direct and accelerated tests using photo centrifuge analysis
Lorena de Oliveira Felipe, Juliano Lemos Bicas, Teetach Changwatchai, et al.
LWT (2024) Vol. 205, pp. 116513-116513
Open Access | Times Cited: 2
Lorena de Oliveira Felipe, Juliano Lemos Bicas, Teetach Changwatchai, et al.
LWT (2024) Vol. 205, pp. 116513-116513
Open Access | Times Cited: 2
Encapsulation of propionic acid within the aqueous phase of water-in-oil emulsions: reduced thermal volatilization and enhanced gastrointestinal stability
Huaying Zeng, Ce Cheng, Youfa Xie, et al.
Food & Function (2023) Vol. 14, Iss. 12, pp. 5716-5727
Closed Access | Times Cited: 4
Huaying Zeng, Ce Cheng, Youfa Xie, et al.
Food & Function (2023) Vol. 14, Iss. 12, pp. 5716-5727
Closed Access | Times Cited: 4
Precise control of aggregation morphology: Effective strategy to tune the properties of ovotransferrin particles
Qi Zhou, Ziyuan Xu, Zihao Wei
International Journal of Biological Macromolecules (2023) Vol. 253, pp. 126850-126850
Closed Access | Times Cited: 4
Qi Zhou, Ziyuan Xu, Zihao Wei
International Journal of Biological Macromolecules (2023) Vol. 253, pp. 126850-126850
Closed Access | Times Cited: 4
The improvement of tyrosol bioavailability by encapsulation into liposomes using pH-driven method
Yexuan Yao, Li Ma, Chengwei Yu, et al.
Food Chemistry (2024) Vol. 445, pp. 138661-138661
Closed Access | Times Cited: 1
Yexuan Yao, Li Ma, Chengwei Yu, et al.
Food Chemistry (2024) Vol. 445, pp. 138661-138661
Closed Access | Times Cited: 1
Formation mechanism of off-flavor and the inhibition regulatory strategies in the algal oil-loaded emulsions-a review
Xinshuo Wang, Chunli Fan, Xingwei Wang, et al.
Critical Reviews in Food Science and Nutrition (2024), pp. 1-18
Closed Access | Times Cited: 1
Xinshuo Wang, Chunli Fan, Xingwei Wang, et al.
Critical Reviews in Food Science and Nutrition (2024), pp. 1-18
Closed Access | Times Cited: 1
Evaluation and improvement of the oxidative stability of leather fatliquors
Yue Yu, Min Huang, Jiaqi Lv, et al.
Journal of Leather Science and Engineering (2021) Vol. 3, Iss. 1
Open Access | Times Cited: 9
Yue Yu, Min Huang, Jiaqi Lv, et al.
Journal of Leather Science and Engineering (2021) Vol. 3, Iss. 1
Open Access | Times Cited: 9
Improving Anti-listeria Activity of Thymol Emulsions by Adding Lauric Acid
Qizhen Cai, Yun Zhang, Xiaofeng Fang, et al.
Frontiers in Nutrition (2022) Vol. 9
Open Access | Times Cited: 6
Qizhen Cai, Yun Zhang, Xiaofeng Fang, et al.
Frontiers in Nutrition (2022) Vol. 9
Open Access | Times Cited: 6
Antibacterial activity and improvement of the oxidative stability of soybean oil by 4-hydroxybenzyl isothiocyanate from white mustard seeds
Ziyi Meng, Mei Tan, Nima Azarakhsh, et al.
Current Research in Food Science (2023) Vol. 7, pp. 100563-100563
Open Access | Times Cited: 2
Ziyi Meng, Mei Tan, Nima Azarakhsh, et al.
Current Research in Food Science (2023) Vol. 7, pp. 100563-100563
Open Access | Times Cited: 2
Preparation of DHA-Loaded Emulsions Based on SBP–WPI Conjugates
Jiahong Xv, Jiayue Zhao, Yulu Chen, et al.
ACS Food Science & Technology (2024) Vol. 4, Iss. 6, pp. 1549-1559
Closed Access
Jiahong Xv, Jiayue Zhao, Yulu Chen, et al.
ACS Food Science & Technology (2024) Vol. 4, Iss. 6, pp. 1549-1559
Closed Access
Flammulina velutipes protein-Flammulina velutipes soluble polysaccharide-tea polyphenols particles stabilized Pickering emulsions for the delivery of β-carotene
Xiaoyue Han, Xukai Niu, Mengyan Xu, et al.
International Journal of Biological Macromolecules (2024) Vol. 285, pp. 138299-138299
Closed Access
Xiaoyue Han, Xukai Niu, Mengyan Xu, et al.
International Journal of Biological Macromolecules (2024) Vol. 285, pp. 138299-138299
Closed Access
Maillard-derived mung bean protein-peach gum conjugates: A novel emulsifier to improve stability, antioxidants, and physicochemical properties of chia seed oil nanoemulsion
Mahbuba Siddiquy, Qais Ali Al‐Maqtari, Mohamed Ghamry, et al.
Food Research International (2024) Vol. 201, pp. 115564-115564
Closed Access
Mahbuba Siddiquy, Qais Ali Al‐Maqtari, Mohamed Ghamry, et al.
Food Research International (2024) Vol. 201, pp. 115564-115564
Closed Access
Algae Utilization as Food and in Food Production
Abiola Folakemi Olaniran, Bolanle Adenike Akinsanola, Abiola Ezekiel Taiwo, et al.
(2023), pp. 225-239
Open Access
Abiola Folakemi Olaniran, Bolanle Adenike Akinsanola, Abiola Ezekiel Taiwo, et al.
(2023), pp. 225-239
Open Access
