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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:

Alginate-based gel beads with bigel structures: Preparation, characterization and bioactive encapsulation
Jingyi Yang, Jiangliu Song, Song Miao, et al.
Food Hydrocolloids (2023) Vol. 146, pp. 109294-109294
Closed Access | Times Cited: 40

Showing 1-25 of 40 citing articles:

Development of antioxidant sodium alginate gel beads encapsulating curcumin/gum Arabic/gelatin microcapsules
Yihang Lin, Jiachao Xu, Xin Gao
Food Hydrocolloids (2024) Vol. 152, pp. 109901-109901
Closed Access | Times Cited: 29
Bigels as emerging biphasic systems: Properties, applications, and prospects in the food industry
Erpeng Chao, Jinwei Li, Zhenhua Duan, et al.
Food Hydrocolloids (2024) Vol. 154, pp. 110089-110089
Closed Access | Times Cited: 25
Preparation and characterization of pH-sensitive calcium alginate hydrogel beads as delivery carriers for the controlled release of fucoxanthin
Jianxi Zhang, Junjie Tang, Si Shi, et al.
Food Hydrocolloids (2025), pp. 111106-111106
Closed Access | Times Cited: 2
Chitosan‒gellan gum polyelectrolyte hydrogel beads containing tea tree oil microcapsules : Preparation, characterization and application
Ziao Li, Longwei Jiang, Yanyan Wang, et al.
Food Hydrocolloids (2024) Vol. 157, pp. 110464-110464
Closed Access | Times Cited: 15
Food-Grade Bigel Systems: Formulation, Characterization, and Applications for Novel Food Product Development
Konstantina Zampouni, Dafni Dimakopoulou‐Papazoglou, Eugenios Katsanidis
Gels (2024) Vol. 10, Iss. 11, pp. 712-712
Open Access | Times Cited: 10
Plant-based delivery systems for controlled release of hydrophilic and hydrophobic active ingredients: Pea protein-alginate bigel beads
Qianzhu Lin, Xiaojing Li, David Julian McClements, et al.
Food Hydrocolloids (2024) Vol. 154, pp. 110101-110101
Closed Access | Times Cited: 9
Fabrication, characterization, and antibacterial properties of sodium alginate/chito-oligosaccharide gel beads
Nan Wang, Jie Tian, Linlin Wang, et al.
Food Hydrocolloids (2024) Vol. 156, pp. 110286-110286
Closed Access | Times Cited: 9
Controllable fabrication of alginate-based floating beads with core-shell architecture
Chunhuan Liu, Yumeng Shi, Yuchun Liu, et al.
Food Hydrocolloids (2024) Vol. 151, pp. 109869-109869
Closed Access | Times Cited: 7
Micro and nano-encapsulated natural products in yogurt: An emerging trend to achieve multifunctional benefits in product quality and human health.
Mohammad Rezaul Islam Shishir, Md Saifullah, Sulafa B.H. Hashim, et al.
Food Hydrocolloids (2024) Vol. 154, pp. 110124-110124
Closed Access | Times Cited: 7
Chitosan-based emulsion gel beads developed on the multiple-unit floating delivery system for gastric sustained release of proanthocyanidins
Xi Chen, Huan Liu, Yicheng Yang, et al.
Food Hydrocolloids (2024), pp. 110704-110704
Closed Access | Times Cited: 7
Different interfaces for stabilizing liquid–liquid, liquid–gel and gel–gel emulsions: Design, comparison, and challenges
Yao Lu, Yanhui Zhang, Ruoning Zhang, et al.
Food Research International (2024) Vol. 187, pp. 114435-114435
Closed Access | Times Cited: 5
Core-shell structured alginate-based hydrogel beads modified by starch and protocatechuic acid: Preparation, characterization, phenolic slow release and stable antioxidant potential
Nan Chen, Zi‐Jian Feng, Haoxiang Gao, et al.
Food Chemistry (2024) Vol. 459, pp. 140389-140389
Closed Access | Times Cited: 5
Fabrication of Beeswax/Plant Sterol Ester-Gelatin/Whey Protein Isolate Bigels with Dual Gelation Effects as Substitutes for Traditional Solid Fats
Min Pang, Lu Xu, Yuanfei Ge, et al.
Food Hydrocolloids (2024) Vol. 157, pp. 110458-110458
Closed Access | Times Cited: 5
Modification of the texture of 3D printing soy protein isolate-based foods with proper nozzle sizes: A swallowing oriented strategy for dysphagia diet
Runkang Qiu, Ge Wang, Peiyao Zhao, et al.
International Journal of Biological Macromolecules (2024) Vol. 282, pp. 136694-136694
Closed Access | Times Cited: 5
Atomically dispersed Fe boosting elimination performance of g-C3N4 towards refractory sulfonic azo compounds via catalyst-contaminant interaction
Puying Liang, Zhouping Wang, Shiyu Liao, et al.
Advanced Powder Materials (2024) Vol. 4, Iss. 1, pp. 100251-100251
Open Access | Times Cited: 4
Preparation and characteristics of TEMPO-oxidized bamboo shoot nanofibers based bigels system and steady delivery of Lactobacillus plantarum
Yanmei Deng, Yuxin Jiang, Yanling Lu, et al.
Food Hydrocolloids (2025) Vol. 163, pp. 111057-111057
Closed Access
Preparation and characterization of 2,4-decadienal-loaded sodium alginate/egg white hydrogel beads and its application in green mold control of citrus
F Peng, Shisen Hu, Wenjun Wang, et al.
International Journal of Biological Macromolecules (2025), pp. 140708-140708
Closed Access
Fibrinogen hydrolysate-carrageenan hydrogels filled with carboxymethyl chitosan-cinnamaldehyde: Insights of the interaction mechanism, structure, stability and antibacterial capacity
Renyuan Wang, Qiaoyan Wang, Jie An, et al.
Food Hydrocolloids (2025), pp. 111219-111219
Closed Access
Polyphenol and Flavonoid Content and Antioxidant Activity of Hypericum perforatum L. (St. John’s Wort) Extracts for Potential Pharmaceutical and Cosmetic Applications
Ewelina Błońska-Sikora, A. Zielińska, Natalia Dobros, et al.
Applied Sciences (2025) Vol. 15, Iss. 5, pp. 2590-2590
Open Access
Construction of a beeswax-based olive oil bigels system encapusulation of β-carotene by xanthan gum/gellan gum/inulin and evaluation of extrusion spreading performance using finite element Abaqus simulations
Xiaohan Hu, Xiaoxiao Zhang, Meng Niu, et al.
Food Chemistry (2025) Vol. 479, pp. 143798-143798
Closed Access
Roles of different polysaccharides on the structures of alginate-based Bigel beads and co-delivery of bioactives
Guangmin Liu, Yuxuan Wang, Jingyi Yang, et al.
Food Chemistry X (2025) Vol. 27, pp. 102359-102359
Open Access
Fabrication of pH-Responsive Chitosan-Based Hydrogel Beads via Electrostatic Layer-by-Layer Assembly for Visual Monitoring of Pork Freshness
Ziao Li, Longwei Jiang, Tiantian Liu, et al.
Food Hydrocolloids (2025), pp. 111356-111356
Closed Access
Physicochemical Properties of Freeze–Dried Bigel-Based Materials Composed of Sodium Alginate/Whey Protein Isolate Hydrogel and Ethylcellulose/Sunflower Oil Oleogel
Weronika Prus-Walendziak, Timothy Douglas, Justyna Kozłowska
Biomacromolecules (2025)
Open Access
Fabrication and characterization of novel sericin bigels for the co-encapsulation of bioactive ingredients and in vitro gastrointestinal release profile
Thinzar Aung, Choon Young Kim, Mi Jeong Kim
Food Hydrocolloids (2025), pp. 111386-111386
Closed Access
Effects of different gelation mechanisms on the structural properties of bigels: a comparative study
Xiujun Lin, Fangfang Liu, Zihan Ma, et al.
Food Hydrocolloids (2025), pp. 111249-111249
Closed Access
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