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:
Incidental Nanoparticles in Black Tea Infusion: Carriers of Bioactives Fortifying Protection on Intestinal Mucosal Cells Against Oxidative Stresses
Huan Han, Lijing Ke, Huiqin Wang, et al.
Food Biophysics (2022) Vol. 17, Iss. 2, pp. 209-220
Closed Access | Times Cited: 11
Huan Han, Lijing Ke, Huiqin Wang, et al.
Food Biophysics (2022) Vol. 17, Iss. 2, pp. 209-220
Closed Access | Times Cited: 11
Showing 11 citing articles:
Composition, characterisation and emulsifying properties of natural nanoparticles in chickpea aquafaba for the formation of chilli oleoresin-in-water Pickering emulsions
Selvi Secil Sahin, Alan Javier Hernández‐Álvarez, Lijing Ke, et al.
Food Hydrocolloids (2024) Vol. 150, pp. 109728-109728
Open Access | Times Cited: 7
Selvi Secil Sahin, Alan Javier Hernández‐Álvarez, Lijing Ke, et al.
Food Hydrocolloids (2024) Vol. 150, pp. 109728-109728
Open Access | Times Cited: 7
Nanoparticles from Infusion Beverage Wastes and Their Effect on Pla/Phb Plasticized Blend Behaviour
Jaume Sempere Torregrosa, Harrison de la Rosa-Ramírez, Franco Dominici, et al.
(2025)
Closed Access
Jaume Sempere Torregrosa, Harrison de la Rosa-Ramírez, Franco Dominici, et al.
(2025)
Closed Access
Bioavailability of Tea Polyphenols: A Key Factor in Understanding Their Mechanisms of Action In Vivo and Health Effects
Mingchuan Yang, Xiangchun Zhang, Chung S. Yang
Journal of Agricultural and Food Chemistry (2025)
Closed Access
Mingchuan Yang, Xiangchun Zhang, Chung S. Yang
Journal of Agricultural and Food Chemistry (2025)
Closed Access
Changes in physicochemical properties and formation process of colloidal nanoparticles (CNPs) during the lamb soup stewing
Jianing Fu, Shaobo Li, Meizhen Xu, et al.
Food Chemistry (2023) Vol. 442, pp. 138290-138290
Closed Access | Times Cited: 9
Jianing Fu, Shaobo Li, Meizhen Xu, et al.
Food Chemistry (2023) Vol. 442, pp. 138290-138290
Closed Access | Times Cited: 9
Incidental nanoparticles in black tea alleviate DSS-induced ulcerative colitis in BALB/c mice
Huan Han, Lijing Ke, Wei Xu, et al.
Food & Function (2023) Vol. 14, Iss. 18, pp. 8420-8430
Open Access | Times Cited: 8
Huan Han, Lijing Ke, Wei Xu, et al.
Food & Function (2023) Vol. 14, Iss. 18, pp. 8420-8430
Open Access | Times Cited: 8
Physicochemical properties of colloidal nanoparticles (CNPs) in lamb soup with different stewing times
Jianing Fu, Shaobo Li, Dequan Zhang, et al.
Journal of Food Composition and Analysis (2024) Vol. 134, pp. 106548-106548
Closed Access | Times Cited: 2
Jianing Fu, Shaobo Li, Dequan Zhang, et al.
Journal of Food Composition and Analysis (2024) Vol. 134, pp. 106548-106548
Closed Access | Times Cited: 2
Another thread to uncover the aging mystery of white tea: Focusing on the natural nanoparticles in tea infusion
Ruiyu Zhu, Zhenxing Chen, Helin Lv, et al.
Food Chemistry (2023) Vol. 429, pp. 136838-136838
Closed Access | Times Cited: 6
Ruiyu Zhu, Zhenxing Chen, Helin Lv, et al.
Food Chemistry (2023) Vol. 429, pp. 136838-136838
Closed Access | Times Cited: 6
Why are clams steamed with wine in Mediterranean cuisine?
Fangzhou He, Zhaoshuo Yu, Sihao Luo, et al.
npj Science of Food (2024) Vol. 8, Iss. 1
Open Access | Times Cited: 1
Fangzhou He, Zhaoshuo Yu, Sihao Luo, et al.
npj Science of Food (2024) Vol. 8, Iss. 1
Open Access | Times Cited: 1
Spatial Distribution of Antioxidant Activity in Baguette and Its Modulation of Proinflammatory Cytokines in RAW264.7 Macrophages
Huaiyu Gu, Jianqiao Zou, Zhaoshuo Yu, et al.
Research Square (Research Square) (2024)
Open Access
Huaiyu Gu, Jianqiao Zou, Zhaoshuo Yu, et al.
Research Square (Research Square) (2024)
Open Access
Changes in lamb soup’s colloidal nanoparticles for in vitro dynamic digestion: nutrition, colloidal properties and lipidomics
Jianing Fu, Shaobo Li, Meizhen Xu, et al.
LWT (2024), pp. 117212-117212
Open Access
Jianing Fu, Shaobo Li, Meizhen Xu, et al.
LWT (2024), pp. 117212-117212
Open Access
Enhancing the oxidative stability and bioaccessibility of resveratrol using food-derived nanoparticles
Lijing Ke, Fangzhou He, Zhaoshuo Yu, et al.
Research Square (Research Square) (2023)
Open Access
Lijing Ke, Fangzhou He, Zhaoshuo Yu, et al.
Research Square (Research Square) (2023)
Open Access
