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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:

Spirulina platensis protein isolate nanoparticle stabilized O/W Pickering emulsions: Interfacial adsorption and bulk aggregation
Jiaxin Guo, Lujie Cui, Yizhou Huang, et al.
Food Research International (2022) Vol. 161, pp. 111815-111815
Closed Access | Times Cited: 48

Showing 1-25 of 48 citing articles:

Oleogels/emulsion gels as novel saturated fat replacers in meat products: A review
Jiaxin Guo, Lujie Cui, Zong Meng
Food Hydrocolloids (2022) Vol. 137, pp. 108313-108313
Closed Access | Times Cited: 144
A review on food-grade-polymer-based O/W emulsion gels: Stabilization mechanism and 3D printing application
Lujie Cui, Jiaxin Guo, Zong Meng
Food Hydrocolloids (2023) Vol. 139, pp. 108588-108588
Closed Access | Times Cited: 71
General approaches to biopolymer-based Pickering emulsions
Rahiya Rayees, Adil Gani, Nairah Noor, et al.
International Journal of Biological Macromolecules (2024) Vol. 267, pp. 131430-131430
Closed Access | Times Cited: 27
Salinity-Driven Interface Self-Assembly of a Biological Amphiphilic Emulsifier to Form Stable Janus Core–Shell Emulsion for Enhancing Agrichemical Delivery
Yanling Wu, Zhenping Bao, Songhao Zhang, et al.
ACS Nano (2024) Vol. 18, Iss. 13, pp. 9486-9499
Closed Access | Times Cited: 16
Spirulina platensis protein nanoparticle-based bigels: Dual stabilization, phase inversion, and 3D printing
Jiaxin Guo, Xinya Gu, Liyang Du, et al.
Food Hydrocolloids (2022) Vol. 135, pp. 108160-108160
Closed Access | Times Cited: 54
Comparative study of natural wax-based W/O emulsion gels: Microstructure and macroscopic properties
Xinya Gu, Liyang Du, Zong Meng
Food Research International (2023) Vol. 165, pp. 112509-112509
Closed Access | Times Cited: 34
The linear/nonlinear rheological behaviors of Pickering emulsion stabilized by Zein and Xanthan gum: Effect of interfacial assembly strategies
Hong Chen, Qiming Wang, Zhenan Rao, et al.
Food Hydrocolloids (2023) Vol. 145, pp. 109116-109116
Closed Access | Times Cited: 29
Advances in the application of protein-polysaccharide-polyphenol ternary complexes for creating and stabilizing Pickering emulsions
Zahra Najari, Mina Dokouhaki, Pablo Juliano, et al.
Future Foods (2024) Vol. 9, pp. 100299-100299
Open Access | Times Cited: 14
Insight into oil-water interfacial adsorption of protein particles towards regulating Pickering emulsions: A review
Meng Li, Haiying Yu, Munkh‐Amgalan Gantumur, et al.
International Journal of Biological Macromolecules (2024) Vol. 272, pp. 132937-132937
Closed Access | Times Cited: 12
Functionality and Application of Emulsion Gels in Fat Replacement Strategies for Dairy Products
Qiaolian Xu, Huisen Wang, Yuqing Ren, et al.
Trends in Food Science & Technology (2024) Vol. 152, pp. 104673-104673
Closed Access | Times Cited: 12
Customized 3D printing to build plant-based meats: Spirulina platensis protein-based Pickering emulsion gels as fat analogs
Jiaxin Guo, Xinya Gu, Zong Meng
Innovative Food Science & Emerging Technologies (2024) Vol. 94, pp. 103679-103679
Closed Access | Times Cited: 10
Ultrasonic-assisted green extraction and incorporation of Spirulina platensis bioactive components into turmeric essential oil-in-water nanoemulsion for enhanced antioxidant and antimicrobial activities
Muhammad Abdur Rehman Shah, Yajie Zhang, Yi Cui, et al.
Food Chemistry (2024) Vol. 452, pp. 139561-139561
Closed Access | Times Cited: 9
Whipped cream stabilized by faba bean protein isolate microgel particles substituted for sodium caseinate: Whipping performance and foam stabilization analysis
Jing Zhang, Ran Zhu, Zong Meng
Food Hydrocolloids (2024) Vol. 157, pp. 110388-110388
Closed Access | Times Cited: 9
Conjugation of coconut protein with ferulic acid promotes interfacial adsorption and mitigates lipid oxidation in O/W emulsion
Qianqian Zhu, Jianfei Pei, Weijun Chen, et al.
Food Hydrocolloids (2024) Vol. 156, pp. 110371-110371
Closed Access | Times Cited: 8
Pickering emulsions stabilized by reassembled oleosome protein nanoparticles for co-encapsulating hydrophobic nutrients
Yufan Sun, Mingming Zhong, Yi Liao, et al.
Food Hydrocolloids (2022) Vol. 138, pp. 108445-108445
Open Access | Times Cited: 34
Pickering high internal phase emulsions with excellent UV protection property stabilized by Spirulina protein isolate nanoparticles
Jingjing Ding, Yunxing Li, Qiubo Wang, et al.
Food Hydrocolloids (2022) Vol. 137, pp. 108369-108369
Closed Access | Times Cited: 30
Utilization of peanut protein isolate amyloid-like fibers as stabilizers for high internal phase Pickering emulsions
Yanan Zhao, Yan Liang, Xinxin Wang, et al.
Industrial Crops and Products (2024) Vol. 213, pp. 118414-118414
Closed Access | Times Cited: 6
Stabilization models of foams prepared from whippable bigels: Crystal absorption and droplet stability
Zhixiu Guo, Yafang Li, Xinyu Song, et al.
Food Hydrocolloids (2023) Vol. 147, pp. 109383-109383
Closed Access | Times Cited: 16
The Experimental Development of Emulsions Enriched and Stabilized by Recovering Matter from Spirulina Biomass: Valorization of Residue into a Sustainable Protein Source
Anna Rafaela Cavalcante Braga, Maria Cristiana Nunes, Anabela Raymundo
Molecules (2023) Vol. 28, Iss. 17, pp. 6179-6179
Open Access | Times Cited: 15
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
High-internal-phase emulsions stabilized by egg high-density lipoprotein and phosvitin: Improvement of properties free from polysaccharides
Shuze Ren, Mahmoud Abou-Elsoud, Xi Huang
Food Hydrocolloids (2024) Vol. 158, pp. 110487-110487
Closed Access | Times Cited: 5
Tunability of Pickering particle features of whey protein isolate via remodeling partial unfolding during ultrasonication-assisted complexation with chitosan/chitooligosaccharide
Hongmei Yu, Yuanrong Zheng, Changyu Zhou, et al.
Carbohydrate Polymers (2023) Vol. 325, pp. 121583-121583
Closed Access | Times Cited: 12
Dynamics and Stability Mechanism of Lactoferrin–EPA During Emulsification Process: Insights from Macroscopic and Molecular Perspectives
Han Tao, Wei Ding, Meng-Jia Fang, et al.
Foods (2025) Vol. 14, Iss. 1, pp. 82-82
Open Access
Effect of salt valence and ionic strength on the rheology and 3D printing performance of walnut protein emulsion gels
Guohua Li, Bo Wang, Liling Yang, et al.
Food Hydrocolloids (2025), pp. 111112-111112
Closed Access
Investigating the fibrillation behavior of Spirulina platensis protein: Self-assembly process and effects on emulsion stability
Junwen Wang, Wenchen Yu, Jiayu Wang, et al.
Food Chemistry (2025) Vol. 476, pp. 143332-143332
Closed Access
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