Open Access Helper

OpenAlex Citation Counts

OpenAlex Citations Logo

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:

Development of protein-polysaccharide-surfactant ternary complex particles as delivery vehicles for curcumin
Lei Dai, Yang Wei, Cuixia Sun, et al.
Food Hydrocolloids (2018) Vol. 85, pp. 75-85
Closed Access | Times Cited: 181

Showing 1-25 of 181 citing articles:

Co-delivery of curcumin and piperine in zein-carrageenan core-shell nanoparticles: Formation, structure, stability and in vitro gastrointestinal digestion
Shuai Chen, Qike Li, David Julian McClements, et al.
Food Hydrocolloids (2019) Vol. 99, pp. 105334-105334
Closed Access | Times Cited: 252
Fabrication and characterization of resveratrol loaded zein-propylene glycol alginate-rhamnolipid composite nanoparticles: Physicochemical stability, formation mechanism and in vitro digestion
Wei Yang, Zhongping Yu, Kangsen Lin, et al.
Food Hydrocolloids (2019) Vol. 95, pp. 336-348
Closed Access | Times Cited: 199
Entrapment of curcumin in whey protein isolate and zein composite nanoparticles using pH-driven method
Xinyu Zhan, Lei Dai, Liang Zhang, et al.
Food Hydrocolloids (2020) Vol. 106, pp. 105839-105839
Closed Access | Times Cited: 194
Nanoencapsulation of quercetin and curcumin in casein-based delivery systems
Nazanin Ghayour, Seyed Mohammad Hashem Hosseini, Mohammad Hadi Eskandari, et al.
Food Hydrocolloids (2018) Vol. 87, pp. 394-403
Closed Access | Times Cited: 179
Progresses in Food Packaging, Food Quality, and Safety—Controlled-Release Antioxidant and/or Antimicrobial Packaging
Cornelia Vasile, Mihaela Baican
Molecules (2021) Vol. 26, Iss. 5, pp. 1263-1263
Open Access | Times Cited: 172
Potential of Nanomaterial Applications in Dietary Supplements and Foods for Special Medical Purposes
Josef Jampílek, Jiří Kos, Katarína Kráĺová
Nanomaterials (2019) Vol. 9, Iss. 2, pp. 296-296
Open Access | Times Cited: 162
Nanostructures of protein-polysaccharide complexes or conjugates for encapsulation of bioactive compounds
Qing Zhang, Yangying Zhou, Wenting Yue, et al.
Trends in Food Science & Technology (2021) Vol. 109, pp. 169-196
Closed Access | Times Cited: 137
A Critical Review of the Use of Surfactant-Coated Nanoparticles in Nanomedicine and Food Nanotechnology
Taiki Miyazawa, Mayuko Itaya, Gregor Carpentero Burdeos, et al.
International Journal of Nanomedicine (2021) Vol. Volume 16, pp. 3937-3999
Open Access | Times Cited: 131
Surface coating of zein nanoparticles to improve the application of bioactive compounds: A review
Yongkai Yuan, Mengjie Ma, Ying Xu, et al.
Trends in Food Science & Technology (2021) Vol. 120, pp. 1-15
Closed Access | Times Cited: 119
Self-assembled soy protein nanoparticles by partial enzymatic hydrolysis for pH-Driven Encapsulation and Delivery of Hydrophobic Cargo Curcumin
Dan Yuan, Feibai Zhou, Penghui Shen, et al.
Food Hydrocolloids (2021) Vol. 120, pp. 106759-106759
Closed Access | Times Cited: 111
Designing delivery systems for functional ingredients by protein/polysaccharide interactions
Hao Li, Teng Wang, Yulin Hu, et al.
Trends in Food Science & Technology (2021) Vol. 119, pp. 272-287
Closed Access | Times Cited: 109
Preparation and characterization of lotus root starch based bioactive edible film containing quercetin-encapsulated nanoparticle and its effect on grape preservation
Ya-Fan Zeng, Ying‐Ying Chen, Yuanyuan Deng, et al.
Carbohydrate Polymers (2023) Vol. 323, pp. 121389-121389
Closed Access | Times Cited: 53
Lactoferrin-Based Ternary Composite Nanoparticles with Enhanced Dispersibility and Stability for Curcumin Delivery
Xueqi Li, Yiyang He, Sairui Zhang, et al.
ACS Applied Materials & Interfaces (2023) Vol. 15, Iss. 14, pp. 18166-18181
Closed Access | Times Cited: 50
Formation, stability and in vitro digestion of curcumin loaded whey protein/ hyaluronic acid nanoparticles: Ethanol desolvation vs. pH-shifting method
Weigang Zhong, Jiatong Li, Cuina Wang, et al.
Food Chemistry (2023) Vol. 414, pp. 135684-135684
Closed Access | Times Cited: 45
Functional and Engineered Colloids from Edible Materials for Emerging Applications in Designing the Food of the Future
Ashok R. Patel
Advanced Functional Materials (2018) Vol. 30, Iss. 18
Closed Access | Times Cited: 162
Core–Shell Biopolymer Nanoparticles for Co-Delivery of Curcumin and Piperine: Sequential Electrostatic Deposition of Hyaluronic Acid and Chitosan Shells on the Zein Core
Shuai Chen, David Julian McClements, Lin Jian, et al.
ACS Applied Materials & Interfaces (2019) Vol. 11, Iss. 41, pp. 38103-38115
Closed Access | Times Cited: 135
Zein/fucoidan-based composite nanoparticles for the encapsulation of pterostilbene: Preparation, characterization, physicochemical stability, and formation mechanism
Qianyuan Liu, Jingjing Chen, Yang Qin, et al.
International Journal of Biological Macromolecules (2020) Vol. 158, pp. 461-470
Closed Access | Times Cited: 128
Design and characterization of double-cross-linked emulsion gels using mixed biopolymers: Zein and sodium alginate
Jun Yan, Xiuping Liang, Cuicui Ma, et al.
Food Hydrocolloids (2020) Vol. 113, pp. 106473-106473
Closed Access | Times Cited: 105
Self-assembled proteins for food applications: A review
B. Tomadoni, Cristiane Capello, Germán Ayala Valencia, et al.
Trends in Food Science & Technology (2020) Vol. 101, pp. 1-16
Open Access | Times Cited: 103
Production and characterization of pea protein isolate-pectin complexes for delivery of curcumin: Effect of esterified degree of pectin
Qing Guo, Jiaqi Su, Xin Shu, et al.
Food Hydrocolloids (2020) Vol. 105, pp. 105777-105777
Closed Access | Times Cited: 98
Improvement in storage stability and resveratrol retention by fabrication of hollow zein-chitosan composite particles
Muhammad Aslam Khan, Lingyun Chen, Li Liang
Food Hydrocolloids (2020) Vol. 113, pp. 106477-106477
Closed Access | Times Cited: 94
Fabrication, characterization and in vitro digestion of food grade complex nanoparticles for co-delivery of resveratrol and coenzyme Q10
Yang Wei, Shufang Yang, Liang Zhang, et al.
Food Hydrocolloids (2020) Vol. 105, pp. 105791-105791
Closed Access | Times Cited: 88
Use of molecular interactions and mesoscopic scale transitions to modulate protein-polysaccharide structures
Jochen Weiß, Hanna Salminen, Pascal Moll, et al.
Advances in Colloid and Interface Science (2019) Vol. 271, pp. 101987-101987
Closed Access | Times Cited: 85
Enhanced stability, structural characterization and simulated gastrointestinal digestion of coenzyme Q10 loaded ternary nanoparticles
Yang Wei, Liang Zhang, Zhongping Yu, et al.
Food Hydrocolloids (2019) Vol. 94, pp. 333-344
Closed Access | Times Cited: 80
Fabrication and characterization of curcumin-loaded pea protein isolate-surfactant complexes at neutral pH
Qing Guo, Ipek Bayram, Wentao Zhang, et al.
Food Hydrocolloids (2020) Vol. 111, pp. 106214-106214
Closed Access | Times Cited: 80
Page 1 - Next Page

Scroll to top