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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:

Formation mechanism and stability of low environment-sensitive ternary nanoparticles based on zein-pea protein-pectin for astaxanthin delivery
Tianyu Shi, Chengsheng Jia, Xinshuo Wang, et al.
Food Bioscience (2023) Vol. 52, pp. 102409-102409
Closed Access | Times Cited: 26

Showing 1-25 of 26 citing articles:

Research progress of protein complex systems and their application in food: A review
Xiangning Lu, Sheng Qian, X.F Wu, et al.
International Journal of Biological Macromolecules (2024) Vol. 265, pp. 130987-130987
Closed Access | Times Cited: 12
Preparation of starch-based oral fast-disintegrating nanofiber mats for astaxanthin encapsulation and delivery via emulsion electrospinning
Haowei Lv, Chenxi Wang, Enbo Xu, et al.
International Journal of Biological Macromolecules (2024), pp. 136466-136466
Closed Access | Times Cited: 4
Innovative Nano Delivery Systems for Astaxanthin: Enhancing Stability, Bioavailability, and Targeted Therapeutic Applications
Lei Jia, Wei Wang, Hongyu Zhao, et al.
Journal of Agricultural and Food Chemistry (2025) Vol. 73, Iss. 6, pp. 3286-3304
Closed Access
Encapsulation of pterostilbene in pea protein isolate-fucoidan-quaternary ammonium chitosan complex nanoparticles to enhance its stability, antioxidant activity and intestinal permeability
Qianyuan Liu, Zihan Wang, J.A.L. van Kan, et al.
Food Hydrocolloids (2025) Vol. 164, pp. 111168-111168
Closed Access
Extraction of astaxanthin from Haematococcus pluvialis utilizing acidic deep eutectic solvents: A comparison with ionic liquids and organic solvents
Wanting Cheng, Qian Yu, Hui-Ling Huang, et al.
Microchemical Journal (2025), pp. 113005-113005
Closed Access
Recent advances in nanodelivery systems for astaxanthin: a review
Yubo Zhu, Linyang He, Xiaojing Qin, et al.
Food Bioscience (2025), pp. 106305-106305
Closed Access
Sustained antimicrobial polymer film from γ-CD-MOF humidity switch for fruit and vegetable preservation
Wan-Chin Yu, Guannan Wang, Huizhi Chen, et al.
Food Chemistry (2025) Vol. 479, pp. 143856-143856
Closed Access
Preparation, characterization, and binding mechanism of pH-driven gliadin/soy protein isolate nanoparticles
Xiaohang Guo, Xinghui Wu, Zhouliang Sun, et al.
Food Research International (2025) Vol. 208, pp. 116289-116289
Closed Access
Exogenous Cysteine-Induced Unfolding of Soy Protein Enhances the Solubility and Stability of Astaxanthin
Guangbin Zhang, Shuzhen Cheng, Bowen Zou, et al.
Food Bioscience (2025), pp. 106397-106397
Closed Access
Design, fabrication, and performance evaluation of curcumin-loaded nanoparticles based on zein, hyaluronic acid, and tannic acid
Qingzhuo Gu, Guohua Lu, Jiaqi Han, et al.
International Journal of Biological Macromolecules (2025), pp. 142884-142884
Closed Access
Cold-set composite gels of kidney bean protein isolate and basil seed gum induced by glucono-δ-lactone and sodium citrate: Preparation, gel properties and protection on astaxanthin
Yang Qin, Yi-Jing Li-Sha, Han-Qing Chen
International Journal of Biological Macromolecules (2025), pp. 143036-143036
Closed Access
Effect of pectin concentration on emulsifying properties of black soldier fly (Hermetia illucens) larvae albumin modified by pH-shifting and ultrasonication
Jiayin Pan, Haining Xu, Mokhtar Dabbour, et al.
International Journal of Biological Macromolecules (2023) Vol. 257, pp. 128779-128779
Closed Access | Times Cited: 9
Improving the solubility of wheat gluten: Establishing and characterizing wheat gluten-phosvitin complex at molecular and subunit levels
Jiawen Pei, Jie Bai, Liangjie Tian, et al.
Food Hydrocolloids (2023) Vol. 146, pp. 109215-109215
Closed Access | Times Cited: 9
Understanding the nanostructures of prolamin-based oral carrier to deliver functional compounds: A review
Xiao Chen, Zixuan Wang, Wei Liu, et al.
Trends in Food Science & Technology (2024) Vol. 150, pp. 104571-104571
Closed Access | Times Cited: 2
Encapsulation of astaxanthin in OSA-starch based amorphous solid dispersions with HPMCAS-HF/Soluplus® as effective recrystallization inhibitor
Yinglan Li, Qipeng Wei, Jianshuo Su, et al.
International Journal of Biological Macromolecules (2024), pp. 135421-135421
Closed Access | Times Cited: 2
Encapsulation of melatonin in zein/pectin composite nanoparticles: Fabrication, characterization, and in vitro release property
Zhujun Zhang, Wen Sun, Ce Wang, et al.
Food Chemistry (2024) Vol. 465, pp. 142051-142051
Closed Access | Times Cited: 2
Astaxanthin encapsulation in soybean protein isolate–sodium alginate complexes‐stabilized nanoemulsions: antioxidant activities, environmental stability, and in vitro digestibility
Yuhong Ge, Yangying Zhou, Shunfa Li, et al.
Journal of the Science of Food and Agriculture (2023) Vol. 104, Iss. 3, pp. 1539-1552
Open Access | Times Cited: 5
Zein/fucoidan‐coated phytol nanoliposome: preparation, characterization, physicochemical stability, in vitro release, and antioxidant activity
Yadan Chen, Yanbin Wang, Liang He, et al.
Journal of the Science of Food and Agriculture (2024) Vol. 104, Iss. 12, pp. 7536-7549
Closed Access | Times Cited: 1
Improving the color storage stability of phycocyanin under light and acidified conditions through antisolvent precipitation of phycocyanin-zein complex
Zengyu Yu, Shufang Yang, Weiyang Zhao, et al.
Algal Research (2024) Vol. 81, pp. 103571-103571
Closed Access | Times Cited: 1
Advance toward function, production, and delivery of natural astaxanthin: A promising candidate for food ingredients with future perspectives
Jing Zhang, Meizhen Liu, Tiantian Han, et al.
Food Chemistry (2024) Vol. 463, pp. 141428-141428
Closed Access | Times Cited: 1
Encapsulation of Antarctic krill peptide by polysaccharide-based nanoparticles: Preparation, characterization, evaluation of stability and hypoglycemic activity
Kun Wen, Dandan Luo, Jing Xie, et al.
Food Bioscience (2024) Vol. 62, pp. 105458-105458
Closed Access | Times Cited: 1
Fabrication and characterization of potato short amylose, zein, and pectin ternary composite particles stabilized pickering emulsions and their application on nuciferine delivery
Hua Li, Xue Bai, Jihao Zeng, et al.
Food Research International (2024) Vol. 197, pp. 115187-115187
Closed Access
Formation mechanism and stability of ternary nanoparticles based on Mesona chinensis polysaccharides-walnut protein hydrolysates for icariin delivery
Jinping Wang, Huimin Bi, Jucai Xu, et al.
International Journal of Biological Macromolecules (2024), pp. 137913-137913
Closed Access
Co-delivery of astaxanthin using positive synergistic effect from biomaterials: From structural design to functional regulation
Fengqiujie Wang, Jianhua Zeng, Lin Liu, et al.
Food Chemistry (2024) Vol. 470, pp. 142731-142731
Closed Access
Development of selenium nanoparticles stabilized by novel polysaccharides from Stauntonia brachyanthera pulp for anti-hepatoma cell proliferation
Ningxiang Yu, Hui Chen, Abel Wend‐Soo Zongo, et al.
Food Bioscience (2023) Vol. 53, pp. 102759-102759
Open Access | Times Cited: 1
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