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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:

Stability and release mechanisms of double emulsions loaded with bioactive compounds; a critical review
Fatemeh Heidari, Seid Mahdi Jafari, Aman Mohammad Ziaiifar, et al.
Advances in Colloid and Interface Science (2021) Vol. 299, pp. 102567-102567
Closed Access | Times Cited: 73

Showing 1-25 of 73 citing articles:

Nano-delivery systems for encapsulation of phenolic compounds from pomegranate peel
Hashem Andishmand, Sodeif Azadmard‐Damirchi, Hamed Hamishekar, et al.
Advances in Colloid and Interface Science (2023) Vol. 311, pp. 102833-102833
Closed Access | Times Cited: 45
Current Challenges in Microcapsule Designs and Microencapsulation Processes: A Review
Benjamin T. Lobel, Daniele Baiocco, Mohammed Al‐Sharabi, et al.
ACS Applied Materials & Interfaces (2024) Vol. 16, Iss. 31, pp. 40326-40355
Open Access | Times Cited: 29
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
Bioactive Natural Pigments’ Extraction, Isolation, and Stability in Food Applications
Adriana K. Molina, Rúbia Carvalho Gomes Corrêa, Miguel A. Prieto, et al.
Molecules (2023) Vol. 28, Iss. 3, pp. 1200-1200
Open Access | Times Cited: 37
A comprehensive review of protein‐based carriers with simple structures for the co‐encapsulation of bioactive agents
Hao Cheng, Wanwen Chen, Jiang Jiang, et al.
Comprehensive Reviews in Food Science and Food Safety (2023) Vol. 22, Iss. 3, pp. 2017-2042
Closed Access | Times Cited: 31
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
Emulsion-Based Delivery Systems to Enhance the Functionality of Bioactive Compounds: Towards the Use of Ingredients from Natural, Sustainable Sources
Júlia Teixé‐Roig, Gemma Oms‐Oliu, Isabel Odriozola‐Serrano, et al.
Foods (2023) Vol. 12, Iss. 7, pp. 1502-1502
Open Access | Times Cited: 25
Revolutionizing fruit juice: exploring encapsulation techniques for bioactive compounds and their impact on nutrition, flavour and shelf life
Carolina Gómez-Gaete, Javier Avendaño-Godoy, Danilo Escobar‐Avello, et al.
Food Production Processing and Nutrition (2024) Vol. 6, Iss. 1
Open Access | Times Cited: 13
Recent Advances in the Formation, Stability, and Emerging Food Application of Water-in-Oil-in-Water Double Emulsion Carriers
Elaine Elaine, Bhesh Bhandari, Chin Ping Tan, et al.
Food and Bioprocess Technology (2024) Vol. 17, Iss. 11, pp. 3440-3460
Closed Access | Times Cited: 12
Bioactive Compounds in Palm Oil: A Comprehensive Review of Recent Advances in Physicochemical Characteristics, Health-Promoting Properties and Technologies for Extraction, Concentration, Fractionation, Encapsulation and Functional Food Applications
Mary-Luz Olivares-Tenorio, Claudia-Marcela Cortes-Prieto, Natalia-Carolina Londoño-Univio, et al.
Journal of Food Composition and Analysis (2024) Vol. 132, pp. 106306-106306
Closed Access | Times Cited: 9
Multiple release of fertilizers and pesticides from biodegradable bicontinuous structures
Fabio Pizzetti, Valeria Vanoli, Roberta Magaletti, et al.
Journal of Industrial and Engineering Chemistry (2025)
Open Access | Times Cited: 1
Co-delivery of curcumin and epigallocatechin gallate in W/O/W emulsions stabilized by protein fibril-cellulose complexes
Fengzhan Cui, Shuang Han, Jiangyue Wang, et al.
Colloids and Surfaces B Biointerfaces (2022) Vol. 222, pp. 113072-113072
Closed Access | Times Cited: 32
Meat systems produced with Monascus pigment water-in-oil-in-water multiple emulsion as pork fat replacers
Boyan Zheng, Xiaoyu Li, Jia Hao, et al.
Food Chemistry (2022) Vol. 402, pp. 134080-134080
Closed Access | Times Cited: 31
Physical and Functional Characterization of PLGA Nanoparticles Containing the Antimicrobial Peptide SAAP-148
Muhanad Ali, Miriam E. van Gent, Amy M. de Waal, et al.
International Journal of Molecular Sciences (2023) Vol. 24, Iss. 3, pp. 2867-2867
Open Access | Times Cited: 17
Encapsulation of Pomegranate Peel Extract (Punica granatum L.) by Double Emulsions: Effect of the Encapsulation Method and Oil Phase
Leyla Sanhueza, Paula García, Begoña Giménez, et al.
Foods (2022) Vol. 11, Iss. 3, pp. 310-310
Open Access | Times Cited: 24
Bottom-Up Synthesis of Multicompartmentalized Microreactors for Continuous Flow Catalysis
Ruipeng Hao, Ming Zhang, Danping Tian, et al.
Journal of the American Chemical Society (2023) Vol. 145, Iss. 37, pp. 20319-20327
Closed Access | Times Cited: 16
Dual stabilization of O/W/O double emulsions by proteins: An interfacial perspective
Zijian Zhi, Hao Li, Indi Geurs, et al.
Food Hydrocolloids (2023) Vol. 148, pp. 109488-109488
Closed Access | Times Cited: 15
Bioaccessibility of chlorogenic acid and curcumin co-encapsulated in double emulsions with the inner interface stabilized by functionalized silica nanoparticles
Javier Paredes-Toledo, Javier Herrera, Javier Morales, et al.
Food Chemistry (2024) Vol. 445, pp. 138828-138828
Closed Access | Times Cited: 5
Double emulsion (W/O/W) microcapsule preparation of novel bacteriocin lactococcin036019 with synergistic compound vitamin C prolongs the antibacterial activity in food matrix
Zhen Peng, Yuyan He, Donglin Wang, et al.
Food Bioscience (2024) Vol. 57, pp. 103597-103597
Closed Access | Times Cited: 4
Destabilization of a model O/W/O double emulsion: From bulk to interface
Zijian Zhi, Hao Li, Indi Geurs, et al.
Food Chemistry (2024) Vol. 445, pp. 138723-138723
Closed Access | Times Cited: 4
Emulsification and stabilisation technologies used for the inclusion of lipophilic functional ingredients in food systems
Alejandra Henao-Ardila, María Ximena Quintanilla‐Carvajal, F.L. Moreno
Heliyon (2024) Vol. 10, Iss. 11, pp. e32150-e32150
Open Access | Times Cited: 4
Pickering Emulsion Morphology: Stabilization and Applications of Double Emulsions
C. Joseph, Omar Bashir, Tawheed Amin, et al.
Food and Humanity (2025), pp. 100525-100525
Closed Access
Co-encapsulation of catechin and L-lysine in water-in-oil-in-water (W1/O/W2) double emulsion using membrane emulsification process: application in carrot based infant-purée
Eya Soussi, Nayrouz Yahyaoui, Moncef Chouaibi, et al.
Journal of Food Measurement & Characterization (2025)
Closed Access
Evaluation of the stability and antimicrobial activity of emulsions loaded with thymol for the post-harvest sanitization of lettuce (Lactuca sativa L)
Daniel Lucino Silva dos Santos, Jeniffer Ferreira de Miranda, Rodney Alexandre Ferreira Rodrigues, et al.
Food Bioscience (2025), pp. 106176-106176
Closed Access
Dual-function multinuclear microcapsules with long-term scale inhibition and antibacterial properties
Xiaoyu Chen, Jianwei Zhang, Hengtong Xia, et al.
Surfaces and Interfaces (2025), pp. 106080-106080
Closed Access
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