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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:

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

Showing 1-25 of 36 citing articles:

Review on the release mechanism and debittering technology of bitter peptides from protein hydrolysates
Boye Liu, Nana Li, Fusheng Chen, et al.
Comprehensive Reviews in Food Science and Food Safety (2022) Vol. 21, Iss. 6, pp. 5153-5170
Open Access | Times Cited: 75
Protein Hydrolysates from Fishery Processing By-Products: Production, Characteristics, Food Applications, and Challenges
Mehdi Nikoo, Joe M. Regenstein, Mehran Yasemi
Foods (2023) Vol. 12, Iss. 24, pp. 4470-4470
Open Access | Times Cited: 43
The application of encapsulation technology in the food Industry: Classifications, recent Advances, and perspectives
Yaguang Xu, Xinxin Yan, Haibo Zheng, et al.
Food Chemistry X (2024) Vol. 21, pp. 101240-101240
Open Access | Times Cited: 35
Strategies for oral delivery of bioactive peptides with focus on debittering and masking
Armin Mirzapour‐Kouhdasht, David Julian McClements, Mohammad Sadegh Taghizadeh, et al.
npj Science of Food (2023) Vol. 7, Iss. 1
Open Access | Times Cited: 39
Supramolecular self-assembly strategies of natural-based β-lactoglobulin modulating bitter perception of goat milk–derived bioactive peptides
Rong Zhang, Wei Jia
Journal of Dairy Science (2024) Vol. 107, Iss. 7, pp. 4174-4188
Open Access | Times Cited: 10
Mastering the art of taming: Reducing bitterness in fish by-products derived peptides
Yongjie Zhou, Yan Zhang, Hui Hong, et al.
Food Research International (2023) Vol. 173, pp. 113241-113241
Closed Access | Times Cited: 21
Delivering β-carotene from O/W emulsion-based systems: Influence of phase ratio and carrier lipid composition
Andresa Gomes, Ana Letícia Rodrigues Costa, Paulo José do Amaral Sobral, et al.
Food Hydrocolloids for Health (2023) Vol. 3, pp. 100125-100125
Open Access | Times Cited: 17
Legume-derived bioactive peptides: role in cardiovascular disease prevention and control
David Fonseca Hernandez, Luis Mojica, Elvira González de Mejı́a
Current Opinion in Food Science (2024) Vol. 56, pp. 101132-101132
Closed Access | Times Cited: 6
Progress in the Application of Food-Grade Emulsions
Yilin Jie, Fusheng Chen
Foods (2022) Vol. 11, Iss. 18, pp. 2883-2883
Open Access | Times Cited: 25
Bioactive peptides in fermented foods and their application: a critical review
Rounak Chourasia, Loreni Chiring Phukon, Md Minhajul Abedin, et al.
Systems Microbiology and Biomanufacturing (2022) Vol. 3, Iss. 1, pp. 88-109
Closed Access | Times Cited: 23
Encapsulation of (-)-epigallocatechin gallate (EGCG) within phospholipid-based nanovesicles using W/O emulsion-transfer methods: Masking bitterness and delaying release of EGCG
Chenlu Ma, Youfa Xie, Xin Huang, et al.
Food Chemistry (2023) Vol. 437, pp. 137913-137913
Closed Access | Times Cited: 13
The current research status and strategies employed to modify food-derived bioactive peptides
Julieth Joram Majura, Wenhong Cao, Zhongqin Chen, et al.
Frontiers in Nutrition (2022) Vol. 9
Open Access | Times Cited: 19
Oral barriers to food‐derived active peptides and nano‐delivery strategies
Xinyu Wang, Zhaoxin Cao, Jingyi Su, et al.
Journal of Food Science (2025) Vol. 90, Iss. 1
Closed Access
Quality evaluation of delavayi juice pasteurized using a novel continuous high pressure processing technology: A combined numerical simulation and experimental analysis
Shao-ying Zhang, Chaofan Guo, Sakamon Devahastin, et al.
LWT (2025), pp. 117481-117481
Open Access
Recent advances in the effect of simulated gastrointestinal digestion and encapsulation on peptide bioactivity and stability
Chenlong Chen, Wancong Yu, Xiaohong Kou, et al.
Food & Function (2025)
Closed Access
Construction of microencapsulated -(−)Epigallocatechin-3-gallate (EGCG) phospholipid-based nanovesicles: Enhancing stability, gastrointestinal resistance and masking bitterness
Chenlu Ma, Mengjie Zhu, Jin Liu, et al.
Food Chemistry (2025) Vol. 479, pp. 143825-143825
Closed Access
Encapsulation and release of hydrophilic solutes in W/O/W double emulsions: The role of the primary and secondary homogenization steps
Yulin Hu, Leonardo Ruiz-Martínez, Chunxia Su, et al.
Food Research International (2025) Vol. 208, pp. 116238-116238
Closed Access
Impact of xanthan gum/locust bean gum complex and oil types on rheological properties and sensory attributes of gel-in-oil-in-water (G/O/W) double emulsion
Jae Jun Jeong, Jung Hye Kwon, Jiseon Lee, et al.
Food Hydrocolloids (2025), pp. 111414-111414
Closed Access
Nanocarrier system: An emerging strategy for bioactive peptide delivery
Xu Zhang, Xinshe Li, Yunhao Zhao, et al.
Frontiers in Nutrition (2022) Vol. 9
Open Access | Times Cited: 17
Nanosized niosomes as effective delivery device to improve the stability and bioaccessibility of goat milk whey protein peptide
Xiaojing Du, Xin Huang, Li Wang, et al.
Food Research International (2022) Vol. 161, pp. 111729-111729
Closed Access | Times Cited: 16
Encapsulation of bitter peptides in diphasic gel double emulsions: Bitterness masking, sustained release and digestion stability
Yi Gao, Xiaoqing Li, Youfa Xie, et al.
Food Research International (2022) Vol. 162, pp. 112205-112205
Closed Access | Times Cited: 16
Roles of NaCl in Enhancing the Stability of Water-in-Oil High Internal Phase Emulsions
Wei Jiao, Yulu Chen, Yanxiang Gao, et al.
ACS Food Science & Technology (2024) Vol. 4, Iss. 2, pp. 447-456
Closed Access | Times Cited: 3
Obstacles, research progress, and prospects of oral delivery of bioactive peptides: a comprehensive review
Xinyu Wang, Zhuoran Yang, Wangang Zhang, et al.
Frontiers in Nutrition (2024) Vol. 11
Open Access | Times Cited: 3
Systematic investigation on the multi-scale mechanisms of bitter peptide self-assembly for flavor modulation
Rong Zhang, Wei Jia
Food Chemistry (2023) Vol. 430, pp. 137063-137063
Closed Access | Times Cited: 7
Preparation, characterization, and stability of nano-emulsions loaded with the Moringa oleifera seed hypoglycemic peptide MoHpP-2
Xuefeng Wang, Yiyan Li, Mengying Han, et al.
Food Hydrocolloids (2024) Vol. 151, pp. 109800-109800
Closed Access | Times Cited: 2
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