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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:

Preparation and stability mechanisms of double emulsions stabilized by gelatinized native starch
Jie Yang, Zhengbiao Gu, Li Cheng, et al.
Carbohydrate Polymers (2021) Vol. 262, pp. 117926-117926
Closed Access | Times Cited: 47

Showing 1-25 of 47 citing articles:

High-amylose maize starch: Structure, properties, modifications and industrial applications
Mohammed Obadi, Yajing Qi, Bin Xu
Carbohydrate Polymers (2022) Vol. 299, pp. 120185-120185
Closed Access | Times Cited: 109
Stability of electrostatically stabilized Pickering emulsion of silica particles and soy hull polysaccharides: Mechanism of pH and ionic strength
Guilan Zhao, Shengnan Wang, Lina Yang, et al.
Food Chemistry (2025) Vol. 471, pp. 142804-142804
Closed Access | Times Cited: 4
Current trends in flavor encapsulation: A comprehensive review of emerging encapsulation techniques, flavour release, and mathematical modelling
Yashaswini Premjit, Shikha Pandhi, Arvind Kumar, et al.
Food Research International (2021) Vol. 151, pp. 110879-110879
Closed Access | Times Cited: 56
Recent progress in oil-in-water-in-oil (O/W/O) double emulsions
Zijian Zhi, Rui Liu, Wenjun Wang, et al.
Critical Reviews in Food Science and Nutrition (2022) Vol. 63, Iss. 23, pp. 6196-6207
Open Access | Times Cited: 45
Changes in structure and emulsifying properties of coconut globulin after the atmospheric pressure cold plasma treatment
Yang Chen, Mengying Yao, Tianyi Yang, et al.
Food Hydrocolloids (2022) Vol. 136, pp. 108289-108289
Closed Access | Times Cited: 43
Anthocyanins: Modified New Technologies and Challenges
Yang Lin, Cong Li, Lejuan Shi, et al.
Foods (2023) Vol. 12, Iss. 7, pp. 1368-1368
Open Access | Times Cited: 32
Mechanism of synergistic stabilization of emulsions by amorphous taro starch and protein and emulsion stability
Huan Fan, Peilei Zhu, Hui Gan, et al.
Food Chemistry (2023) Vol. 424, pp. 136342-136342
Closed Access | Times Cited: 27
Formulation and stabilization of high internal phase emulsions: Stabilization by cellulose nanocrystals and gelatinized soluble starch
Yifei Bai, Tingting Qiu, Bin Chen, et al.
Carbohydrate Polymers (2023) Vol. 312, pp. 120693-120693
Closed Access | Times Cited: 26
Recent progress in food‐grade double emulsions: Fabrication, stability, applications, and future trends
Tian Luo, Zihao Wei
Food Frontiers (2023) Vol. 4, Iss. 4, pp. 1622-1642
Open Access | Times Cited: 26
Influence of soybean dietary fiber with varying particle sizes and transglutaminase on soy protein isolate gel
Yuanqi Lv, Tingting Tang, Lilan Xu, et al.
Food Research International (2022) Vol. 161, pp. 111876-111876
Closed Access | Times Cited: 30
κ-Carrageenan/konjac glucomannan composite hydrogel filled with rhamnolipid-stabilized nanostructured lipid carrier: Improvement of structure and properties
Xin Shu, Yajie Wei, Xiaoli Luo, et al.
Food Hydrocolloids (2022) Vol. 134, pp. 108088-108088
Closed Access | Times Cited: 29
Schiff base type casein-konjac glucomannan conjugates with improved stability and emulsifying properties via mild covalent cross-linking
Ying Kuang, Zhao Si, Puming Liu, et al.
Food Hydrocolloids (2023) Vol. 141, pp. 108733-108733
Open Access | Times Cited: 19
Influence of gelatinized octenyl succinic anhydride-modified waxy adlay seed starch on the properties of astaxanthin-loaded emulsions: Emulsion properties, stability and in vitro digestion properties
Yuan Xu, Liping Sun, Yongliang Zhuang, et al.
Food Chemistry (2024) Vol. 457, pp. 140105-140105
Closed Access | Times Cited: 6
Comparison of bioaccessibility of astaxanthin encapsulated in starch-based double emulsion with different structures
Jie Yang, Shuxian Hua, Zehao Huang, et al.
Carbohydrate Polymers (2021) Vol. 272, pp. 118475-118475
Closed Access | Times Cited: 34
Formation and properties of starch-palmitic acid complex nanoparticles and their influence on Pickering emulsions
Xiaoxia Yan, Mengxue Diao, Chenfei Li, et al.
International Journal of Biological Macromolecules (2022) Vol. 204, pp. 685-691
Closed Access | Times Cited: 24
Development of oil-in-water emulsion gels enriched with barley β-glucan as potential solid fat substitute and evaluation of their physical properties
Vasileia Sereti, Kali Kotsiou, Costas G. Βiliaderis, et al.
Food Hydrocolloids (2023) Vol. 145, pp. 109090-109090
Closed Access | Times Cited: 14
A crescent-shaped imprinted microgel adsorbent with near-infrared light-responsive performance for selective adsorption of Lead(II)
Zixi Zheng, Jinxin Liu, Miaosheng Zhang, et al.
Separation and Purification Technology (2023) Vol. 328, pp. 124963-124963
Closed Access | Times Cited: 13
Exploring the potential of native and modified starch and starch nanocrystals in Pickering emulsions: current advances, future perspectives, and challenges
Raphael Lucas Jacinto Almeida, Newton Carlos Santos, Shênia Santos Monteiro, et al.
Food Bioscience (2024) Vol. 61, pp. 104675-104675
Closed Access | Times Cited: 5
Fabrication and stability of W/O/W emulsions stabilized by gum arabic and polyglycerol polyricinoleate
Fuge Niu, Mengdi Zhao, Weiwei Tu, et al.
Journal of the Science of Food and Agriculture (2023) Vol. 104, Iss. 2, pp. 797-808
Closed Access | Times Cited: 12
Development of κ-carrageenan hydrogels with mechanically stronger structures <i>via</i> a solvent-replacement method
Yichuan Wang, Xinna Zhang, Yanxiang Gao, et al.
Food Innovation and Advances (2023) Vol. 2, Iss. 4, pp. 313-323
Open Access | Times Cited: 11
Recent Progress, Application, and Quality Evaluation of Plant-Based Double Emulsions in Low-Fat Foods
Lu Huang, Xiujie Zhao, Qiangzhong Zhao, et al.
Food and Bioprocess Technology (2024)
Closed Access | Times Cited: 4
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: 4
Pickering Stabilization of Water-in-Oil-in-Water Emulsions via Modified Guinea Starch Nanoparticles: Effects on Physical, Microstructural, Rheological, and Thermal Properties
Yograj Bist, Vijay Singh Sharanagat, D. C. Saxena
Food Biophysics (2025) Vol. 20, Iss. 1
Closed Access
The Influence of Complementary Processing Methods to Emulsification on the Sunscreen Emulsion Properties
Yasmin Rosa Santos, Newton Andréo‐Filho, Patrícia Santos Lopes, et al.
Processes (2025) Vol. 13, Iss. 2, pp. 520-520
Open Access
Efficient nose-to-brain delivery of chitosan-coated resveratrol nanoemulsion in rats: Formulation optimized using D-optimal mixture design
Khushwant S. Yadav, Harsh P. Nijhawan, Prabhuti Nirale, et al.
Journal of Dispersion Science and Technology (2025), pp. 1-15
Closed Access
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