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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:

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

Showing 1-25 of 27 citing articles:

Preparation and characterization of tilapia protein isolate – Hyaluronic acid complexes using a pH-driven method for improving the stability of tilapia protein isolate emulsion
Mengya Xie, Chunxia Zhou, Xiang Li, et al.
Food Chemistry (2024) Vol. 445, pp. 138703-138703
Closed Access | Times Cited: 17
Physiochemical and rheological characterization of plant-based proteins, pectin, and chitin nanofibers for developing Pickering emulsions as potential fat alternatives
Chenyang Ji, Yi Wang, W. K. Anson, et al.
Food Chemistry (2025) Vol. 472, pp. 142975-142975
Closed Access | Times Cited: 2
Pickering emulsions stabilized by essential oil-tannin-chitosan particles: Microstructure, stability, antibacterial activity, and antioxidant activity
Jingxian Niu, Qianzhu Lin, Xiaojing Li, et al.
Food Hydrocolloids (2024) Vol. 154, pp. 110145-110145
Closed Access | Times Cited: 14
Carboxymethyl Chitosan-Assisted Formation of Stable Soy Protein Isolate Emulsions and Their Impact on the Properties of Squid (Dosidicus gigas) Surimi Gel
Siqi Liu, Zhufen Wang, Wenge Yang, et al.
Food Hydrocolloids (2024) Vol. 158, pp. 110528-110528
Closed Access | Times Cited: 12
Microencapsulation of vitamins: A review and meta-analysis of coating materials, release and food fortification
Luis Alfredo Espinoza-Espinoza, Henry Daniel Muñoz-More, Juliana Maricielo Nole-Jaramillo, et al.
Food Research International (2024) Vol. 187, pp. 114420-114420
Closed Access | Times Cited: 9
Construction of Pickering Double Emulsions Based on Xanthan Gum/Lysozyme Nanoparticles: Structure, Stability, and Co-Encapsulation of Epigallocatechin Gallate and β-Carotene
Yongpeng Yin, Denglin Luo, L. J Li, et al.
Foods (2025) Vol. 14, Iss. 1, pp. 98-98
Open Access | Times Cited: 1
Physicochemical and functional properties of cinnamon essential oil emulsions stabilized by galactomannan-rich aqueous extract from Gleditsia sinensis seeds and soy protein isolate
Yinglin Liang, Kegang Wu, Dong He, et al.
International Journal of Biological Macromolecules (2025) Vol. 295, pp. 139601-139601
Closed Access | Times Cited: 1
Rheology and stability mechanism of pH-responsive high internal phase emulsion constructed gel by pea protein and hydroxypropyl starch
Yihui Wang, Yueyue Yang, Liangyun Xu, et al.
Food Chemistry (2023) Vol. 440, pp. 138233-138233
Closed Access | Times Cited: 18
Effects of molecular structure and charge state on the foaming and emulsifying properties of Spirulina protein isolates
Xiao Jing Guo, Qian Wang, Qing Yang, et al.
Food Research International (2024) Vol. 187, pp. 114407-114407
Closed Access | Times Cited: 7
Effect of Alkyl Peroxyl Radical Oxidation on the Oxidative Stability of Walnut Protein Emulsions and Their Adsorbed Proteins
Xue Wang, Qingzhi Wu, Xiaoying Mao, et al.
Foods (2024) Vol. 13, Iss. 10, pp. 1513-1513
Open Access | Times Cited: 5
Interfacial structures and processing stability of surimi particles-konjac glucomannan complexes stabilized pickering emulsions via one-step and layer-by-layer
Cikun Liu, Lishi Wang, Han Chen, et al.
Food Hydrocolloids (2023) Vol. 147, pp. 109349-109349
Closed Access | Times Cited: 11
Ordered structural changes of retrograded instant rice noodles during the long-term storage
Jin Chen, Xiaoli Zhao, Shiqi Li, et al.
Food Research International (2023) Vol. 175, pp. 113727-113727
Closed Access | Times Cited: 11
Bovine serum albumin-liposome stabilized high oil-phase emulsion: Effect of liposome ratio on interface properties and stability
Yang Chen, Xiangzhou Yi, Zhisheng Pei, et al.
International Journal of Biological Macromolecules (2024) Vol. 266, pp. 131040-131040
Closed Access | Times Cited: 4
Interfacial structure modification and enhanced emulsification stability of microalgae protein through interaction with anionic polysaccharides
Xiao Jing Guo, B Liu, Yulin Zhang, et al.
International Journal of Biological Macromolecules (2024) Vol. 283, pp. 137404-137404
Closed Access | Times Cited: 4
Tannic acid-stabilized Ginkgo biloba L. polyprenol nanoemulsion: Preparation, mechanism, bacterial therapy insights
Hua Yuan, Changwei Zhang, Yike Wang, et al.
Industrial Crops and Products (2025) Vol. 225, pp. 120563-120563
Open Access
Electrostatic induced Rana chensinensis ovum protein isolates/xanthan gum complex particles stabilized HIPPE for β-carotene loading and dysphagia
Yong Dong, Yuezhen Wang, Meiru Zhang, et al.
Food Chemistry (2025) Vol. 478, pp. 143520-143520
Closed Access
Role of Medium-Chain Triglycerides on the Emulsifying Properties and Interfacial Adsorption Characteristics of Pork Myofibrillar Protein
Miaomiao Shi, Muhan Zhang, Huan Bian, et al.
Foods (2025) Vol. 14, Iss. 5, pp. 796-796
Open Access
Improving stability and β-carotene bioaccessibility of shellac nanoparticles-based Pickering emulsion gels via amorphous cationic starch complexation
Chao Ji, Sai Li, Xiao Jing Guo, et al.
International Journal of Biological Macromolecules (2025), pp. 142777-142777
Closed Access
Combination of ball milling mechanochemistry with thermal treatment for sustainable preparation of starch laurates
Meng An, Pan-Pan Yuan, Yanyan Chen, et al.
International Journal of Biological Macromolecules (2025) Vol. 310, pp. 143219-143219
Closed Access
Enhancement of Pickering effect of ovalbumin with bacterial cellulose nanofibers prepared by electron beam irradiation and encapsulation of curcumin
Chunling Nie, Bingqian Liu, Yefan Niu, et al.
International Journal of Biological Macromolecules (2024) Vol. 279, pp. 135145-135145
Closed Access | Times Cited: 2
Enhancing emulsifying properties of soy protein isolate-wheat starch conjugates: exploring the influence of starch ratio and hydrolysis time
Mahdi Darvishi Khorasgani, Ali Nasirpour, Javad Keramat, et al.
Journal of Food Measurement & Characterization (2024)
Closed Access | Times Cited: 2
Preparation, formation mechanism, and performance of nitrocellulose aqueous coating based on the anti-solvent method
Xiang Cao, Fengqiang Nan, Wenhao Fan, et al.
Colloids and Surfaces A Physicochemical and Engineering Aspects (2024) Vol. 684, pp. 133214-133214
Closed Access | Times Cited: 1
Amorphous cassava starch/spirulina protein mixtures stabilized Pickering emulsions: Preparation and stability
Yacheng Hao, Sai Li, Xiao Jing Guo, et al.
Food Chemistry (2024) Vol. 468, pp. 142382-142382
Closed Access | Times Cited: 1
Functional and flavour properties of de-oiled flours and dry-enriched protein concentrates of lupin and soy
Regina G.A. Politiek, Eirini Pegiou, Lotta L. Balfoort, et al.
Future Foods (2023) Vol. 8, pp. 100274-100274
Open Access | Times Cited: 2
Atmospheric cold plasma pretreatment for effective enhancement of covalent crosslinking between coconut globulin and tannic acid: Improving interfacial activity and emulsifying properties
Yang Chen, Qiaozhu Wei, Yile Chen, et al.
International Journal of Biological Macromolecules (2024) Vol. 281, pp. 136524-136524
Closed Access
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