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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.

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Showing 17 citing articles:

Interface engineering of plant oil body for an innovative food ingredient: A review
Ruizhi Yang, Haotian Deng, Yadong Zhao, et al.
Trends in Food Science & Technology (2025), pp. 104954-104954
Closed Access | Times Cited: 2
Emulsion gel-based inks for 3D printing of foods for dysphagia patients: High internal type emulsion gel-biopolymer systems
Yifan Wang, Rotimi E. Aluko, David Julian McClements, et al.
Food Hydrocolloids (2024) Vol. 156, pp. 110340-110340
Closed Access | Times Cited: 13
Enhancing the Physicochemical Stability and Bioaccessibility of Curcumin-loaded Soybean Oil Bodies Emulsions in the in vitro Elderly Model
Wenwen Lv, Kaiyi Zou, Fengru Zhang, et al.
Food Hydrocolloids (2024) Vol. 158, pp. 110563-110563
Closed Access | Times Cited: 10
Physicochemical properties, photostability, and digestive characteristics of natural emulsion system fabricated by recombinant rice bran oil bodies for lutein ester delivery
Wei Chen, Xiaoyu Li, Wenguan Zhang, et al.
Food Hydrocolloids (2024) Vol. 156, pp. 110270-110270
Closed Access | Times Cited: 9
Recent trends in oleosomes: Extraction methods, structural characterization, and novel applications
Zhangyu Shi, Kangyu Li, Zong Meng
Trends in Food Science & Technology (2024) Vol. 151, pp. 104621-104621
Closed Access | Times Cited: 9
Influence of synergistic/competitive interactions of nonionic emulsifiers and proteins on the foam stability of whole egg liquids: Based on air-water and oil-water dual interface perspectives
Yuanyuan Zhang, Haobo Jin, Yanli Wang, et al.
Food Hydrocolloids (2024) Vol. 158, pp. 110580-110580
Closed Access | Times Cited: 7
Plant oil body as an effective improver for surimi-based 3D printing
Ruizhi Yang, Lingxiang Bao, Yijin Liu, et al.
Additive manufacturing (2024) Vol. 93, pp. 104422-104422
Closed Access | Times Cited: 7
Designing calcium-fortified milk for improving stability and calcium bioaccessibility by solid dispersion emulsification
Fengru Zhang, Wei Chen, Kaiyi Zou, et al.
Food Research International (2024) Vol. 196, pp. 115103-115103
Closed Access | Times Cited: 5
The fabrication, microstructure,rheological properties and interactions of soft solid oleogels of hazelnut oil body
Qiuyu Wang, Fengru Zhang, Shunyu Wang, et al.
Food Hydrocolloids (2024) Vol. 159, pp. 110711-110711
Closed Access | Times Cited: 4
Role of protein-lipid interactions for food and food-based applications
Umamaheshweri Aruchunan, Christiani Jeyakumar Henry, Shaun Yong Jie Sim
Food Hydrocolloids (2024) Vol. 160, pp. 110715-110715
Open Access | Times Cited: 4
Fat substitute in salad dressing: The role of soybean oil body self-aggregates in enhancing texture and rheological property
Xiaoyu Li, Rui Liu, Xin Lv, et al.
Food Research International (2025) Vol. 204, pp. 115909-115909
Closed Access
Improving Mineral Bioaccessibility and Balancing Physical Stability in Soymilk Through Bioprocessing
Wei Chen, Fengru Zhang, Jia Hao, et al.
(2025)
Closed Access
Non-covalent binding of cyanidin-3-O-glucoside onto peanut oil body for improved stability: Molecular interactions and properties
Ruizhi Yang, Haotian Deng, Lingxiang Bao, et al.
Food Chemistry (2025), pp. 144384-144384
Closed Access
Peanut oil body as a food-grade ink for 3D printing: Preparation, characterization and performance
Ruizhi Yang, Zhi Cheng, Yadong Zhao, et al.
Food Research International (2025), pp. 116486-116486
Closed Access
Improving mineral bioaccessibility and balancing physical stability in soymilk through bioprocessing
Wei Chen, Fengru Zhang, Jia Hao, et al.
Food Chemistry (2025) Vol. 485, pp. 144511-144511
Closed Access
Study on the foam properties of peanut oil body (POB)-based oil-in-water-in-oil (O/W/O) foamed emulsion gel: The key role played by the interface between the water phase and the outer oil phase
Kangyu Li, Zhangyu Shi, Zong Meng
Food Chemistry (2024) Vol. 464, pp. 141663-141663
Closed Access | Times Cited: 1
Unlocking curcumin's revolutionary: Improvement of stability and elderly digestion by soybean oil bodies and soybean protein-chitosan complex based Pickering emulsion
Wenwen Lv, Kaiyi Zou, Ikram Alouk, et al.
International Journal of Biological Macromolecules (2024) Vol. 284, pp. 138052-138052
Closed Access | Times Cited: 1
Interfacial Properties and Structure of Emulsions and Foams Co-Stabilized by Span Emulsifiers of Varying Carbon Chain Lengths and Egg Yolk Granules
Wenyan Liu, Jingxia Cao, Qixin Zhang, et al.
Foods (2024) Vol. 14, Iss. 1, pp. 35-35
Open Access | Times Cited: 1
Chitosan decoration enhanced the thermal and ultraviolet resistance of vitamin A-vitamin D coencapsulated in OSA starch-stabilized emulsion by regulating viscoelasticity, interfacial thickness and structure
Chunli Fan, Xinshuo Wang, Min Zhang, et al.
Food Research International (2024) Vol. 201, pp. 115574-115574
Closed Access
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