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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:

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

Showing 1-25 of 41 citing articles:

Effect of cellulose nanofibrils on stability and digestive properties of legume protein-based emulsions
Jieqiong Lin, Jun Yang, Jia Kong, et al.
Food Hydrocolloids (2024) Vol. 151, pp. 109779-109779
Closed Access | Times Cited: 21
Development and evaluation of delivery systems for quercetin: A comparative study between coarse emulsion, nano-emulsion, high internal phase emulsion, and emulsion gel
Xiaoqian Du, Miao Hu, Guannan Liu, et al.
Journal of Food Engineering (2021) Vol. 314, pp. 110784-110784
Closed Access | Times Cited: 89
Interactions between nanoparticle-based food additives and other food ingredients: A review of current knowledge
Mehran Moradi, Roghayieh Razavi, Abdullah Khalid Omer, et al.
Trends in Food Science & Technology (2022) Vol. 120, pp. 75-87
Closed Access | Times Cited: 60
Enhancing the physicochemical performance of myofibrillar gels using Pickering emulsion fillers: Rheology, microstructure and stability
Mengmeng Cao, Xingcai Zhang, Yuqing Zhu, et al.
Food Hydrocolloids (2022) Vol. 128, pp. 107606-107606
Closed Access | Times Cited: 51
Beyond natural aromas: The bioactive and technological potential of monoterpenes
Bruno Nicolau Paulino, Gloria Narjara Santos da Silva, Fábio Fernandes de Araújo, et al.
Trends in Food Science & Technology (2022) Vol. 128, pp. 188-201
Closed Access | Times Cited: 50
Impact of pea protein-inulin conjugates prepared via the Maillard reaction using a combination of ultrasound and pH-shift treatments on physical and oxidative stability of algae oil emulsions
Wen Jiang, Yifan Zhang, David Julian McClements, et al.
Food Research International (2022) Vol. 156, pp. 111161-111161
Closed Access | Times Cited: 47
Omega‐3 polyunsaturated fatty acid encapsulation system: Physical and oxidative stability, and medical applications
Qiwei Du, Linhui Zhou, Minghui Li, et al.
Food Frontiers (2022) Vol. 3, Iss. 2, pp. 239-255
Open Access | Times Cited: 43
Studies on stabilized mechanism of high internal phase Pickering emulsions from the collaboration of low dose konjac glucomannan and myofibrillar protein
Shuyu Wang, Linggao Liu, Shenghui Bi, et al.
Food Hydrocolloids (2023) Vol. 143, pp. 108862-108862
Closed Access | Times Cited: 40
Pickering emulsion stabilized by gliadin nanoparticles for astaxanthin delivery
Yin Zhang, Haitao Wang, Yitong Hou, et al.
Journal of Food Engineering (2023) Vol. 345, pp. 111417-111417
Closed Access | Times Cited: 34
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 advances in enhancing the production of long chain omega-3 fatty acids in microalgae
Arti Kumari, Sunil Pabbi, Aruna Tyagi
Critical Reviews in Food Science and Nutrition (2023) Vol. 64, Iss. 29, pp. 10564-10582
Closed Access | Times Cited: 26
Characterization, release profile, and antibacterial properties of oregano essential oil nanoemulsions stabilized by soy protein isolate/tea saponin nanoparticles
Siqi Zhao, Yuexin Li, Qian Liu, et al.
Food Hydrocolloids (2024) Vol. 151, pp. 109856-109856
Closed Access | Times Cited: 12
Probiotic encapsulation in water-in-oil high internal phase emulsions: Enhancement of viability under food and gastrointestinal conditions
Yun Zhang, Youfa Xie, Hang Liu, et al.
LWT (2022) Vol. 163, pp. 113499-113499
Open Access | Times Cited: 37
Encapsulation of bitter peptides in water-in-oil high internal phase emulsions reduces their bitterness and improves gastrointestinal stability
Yi Gao, Xiaolin Wu, David Julian McClements, et al.
Food Chemistry (2022) Vol. 386, pp. 132787-132787
Closed Access | Times Cited: 36
Understanding of the key factors influencing the properties of emulsions stabilized by sodium caseinate
Wei Liao, Adem Gharsallaoui, Emilie Dumas, et al.
Comprehensive Reviews in Food Science and Food Safety (2022) Vol. 21, Iss. 6, pp. 5291-5317
Open Access | Times Cited: 29
Effects of succinylation and chitosan assembly at the interface layer on the stability and digestion characteristics of soy protein isolate-stabilized quercetin emulsions
Guannan Liu, Miao Hu, Xiaoqian Du, et al.
LWT (2021) Vol. 154, pp. 112812-112812
Open Access | Times Cited: 40
Fabrication and characterization of superior stable Pickering emulsions stabilized by propylene glycol alginate gliadin nanoparticles
Yin Zhang, Siyuan Xiang, Hongjin Yu, et al.
Food & Function (2022) Vol. 13, Iss. 4, pp. 2172-2183
Closed Access | Times Cited: 23
Role of encapsulation on the bioavailability of omega‐3 fatty acids
Snigdha Homroy, Rajni Chopra, Priyanka Kumari Singh, et al.
Comprehensive Reviews in Food Science and Food Safety (2023) Vol. 23, Iss. 1
Closed Access | Times Cited: 16
Fabrication of emulsions using high loaded curcumin nanosuspension stabilizers: Enhancement of antioxidant activity and concentration of curcumin in micelles
Li Ma, Hongxia Gao, Ce Cheng, et al.
Journal of Functional Foods (2023) Vol. 110, pp. 105858-105858
Open Access | Times Cited: 13
Impact of carrier oil on interfacial properties, CBD partition and stability of emulsions formulated by whey protein or whey protein-maltodextrin conjugate
Ce Wang, Xiaoge Zhang, Ru Zhao, et al.
LWT (2022) Vol. 168, pp. 113933-113933
Open Access | Times Cited: 22
Enhancing the oxidation stability and bioaccessibility of algal oil emulsion by using tocopherol and chlorogenic acid
Chengyu Zhang, Ying Wang, Ziwei Yu, et al.
Food Bioscience (2024) Vol. 61, pp. 104495-104495
Closed Access | Times Cited: 4
Preparation, modification, characterization, and stability evaluation of 5-methyltetrahydrofolate liposomes
Ziyi Meng, Yan Xu, Nima Azarakhsh, et al.
Food Chemistry (2025) Vol. 471, pp. 142792-142792
Closed Access
Glycerol-Regulated Interfacial Adsorption Behavior of Whey Protein Isolate for Stable High Internal Phase Emulsion Gels: Impact on Lipid Oxidation and Curcumin Bioaccessibility
Jinyu Miao, Hairan Ma, Xiuying Wu, et al.
Food Hydrocolloids (2025), pp. 111159-111159
Closed Access
Microfluidic design of bio-nanocapsules for algal oil delivery: Particle stability, oxidative stability, and bioaccessibility
Yan Chen, Qinlin Zhang, Anqi Yang, et al.
Food Bioscience (2025), pp. 106279-106279
Closed Access
Preparation, characterization and slow-release behavior during in vitro digestion of rice porous starch-based microencapsulated camellia oil
Yingmei Wu, Wanying Xiao, J. L. Lou, et al.
International Journal of Biological Macromolecules (2025), pp. 142086-142086
Closed Access
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