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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:

Modulating fat digestion through food structure design
Qing Guo, Aiqian Ye, Nick Bellissimo, et al.
Progress in Lipid Research (2017) Vol. 68, pp. 109-118
Closed Access | Times Cited: 174

Showing 1-25 of 174 citing articles:

The food matrix: implications in processing, nutrition and health
José Miguel Aguilera
Critical Reviews in Food Science and Nutrition (2018) Vol. 59, Iss. 22, pp. 3612-3629
Closed Access | Times Cited: 278
Re-thinking functional food development through a holistic approach
Marilisa Alongi, Monica Anese
Journal of Functional Foods (2021) Vol. 81, pp. 104466-104466
Open Access | Times Cited: 195
The metabolic nature of inflammatory bowel diseases
Timon E. Adolph, Moritz Meyer, Julian Schwärzler, et al.
Nature Reviews Gastroenterology & Hepatology (2022) Vol. 19, Iss. 12, pp. 753-767
Closed Access | Times Cited: 172
Design of gel structures in water and oil phases for improved delivery of bioactive food ingredients
Like Mao, Yao Lu, Mengnan Cui, et al.
Critical Reviews in Food Science and Nutrition (2019) Vol. 60, Iss. 10, pp. 1651-1666
Closed Access | Times Cited: 171
Development of Emulsion Gels for the Delivery of Functional Food Ingredients: from Structure to Functionality
Yao Lu, Like Mao, Zhanqun Hou, et al.
Food Engineering Reviews (2019) Vol. 11, Iss. 4, pp. 245-258
Closed Access | Times Cited: 160
Co-encapsulation of curcumin and β-carotene in Pickering emulsions stabilized by complex nanoparticles: Effects of microfluidization and thermal treatment
Yang Wei, Chao Wang, Xin Liu, et al.
Food Hydrocolloids (2021) Vol. 122, pp. 107064-107064
Open Access | Times Cited: 113
Crustacean shell waste derived chitin and chitin nanomaterials for application in agriculture, food, and health – A review
Soibam Ngasotter, K.A. Martin Xavier, Maibam Malemngamba Meitei, et al.
Carbohydrate Polymer Technologies and Applications (2023) Vol. 6, pp. 100349-100349
Open Access | Times Cited: 43
Advances and challenges in liposome digestion: Surface interaction, biological fate, and GIT modeling
Weilin Liu, Aiqian Ye, Feifei Han, et al.
Advances in Colloid and Interface Science (2018) Vol. 263, pp. 52-67
Closed Access | Times Cited: 152
Emulsion stabilizing properties of citrus pectin and its interactions with conventional emulsifiers in oil-in-water emulsions
S.H.E. Verkempinck, Clare Kyomugasho, Laura Salvía-Trujillo, et al.
Food Hydrocolloids (2018) Vol. 85, pp. 144-157
Open Access | Times Cited: 148
Emulsion gels with different proteins at the interface: Structures and delivery functionality
Yao Lu, Yanhui Zhang, Fang Yuan, et al.
Food Hydrocolloids (2021) Vol. 116, pp. 106637-106637
Closed Access | Times Cited: 101
Food hydrocolloids: Application as functional ingredients to control lipid digestion and bioavailability
David Julian McClements
Food Hydrocolloids (2020) Vol. 111, pp. 106404-106404
Open Access | Times Cited: 97
Synthesis, physicochemical properties, and health aspects of structured lipids: A review
Yalong Guo, Zhixiang Cai, Yanping Xie, et al.
Comprehensive Reviews in Food Science and Food Safety (2020) Vol. 19, Iss. 2, pp. 759-800
Open Access | Times Cited: 96
Biophysical insights into modulating lipid digestion in food emulsions
Alejandra Acevedo-Fani, Harjinder Singh
Progress in Lipid Research (2021) Vol. 85, pp. 101129-101129
Open Access | Times Cited: 91
Fatty acid profiles of typical dietary lipids after gastrointestinal digestion and absorbtion: A combination study between in-vitro and in-vivo
Zhan Ye, Ruizhi Li, Cao Chen, et al.
Food Chemistry (2018) Vol. 280, pp. 34-44
Closed Access | Times Cited: 88
Nanochitin-stabilized pickering emulsions: Influence of nanochitin on lipid digestibility and vitamin bioaccessibility
Hualu Zhou, Yunbing Tan, Shanshan Lv, et al.
Food Hydrocolloids (2020) Vol. 106, pp. 105878-105878
Open Access | Times Cited: 82
Towards new food emulsions: designing the interface and beyond
Claire Berton‐Carabin, Karin Schroën
Current Opinion in Food Science (2019) Vol. 27, pp. 74-81
Open Access | Times Cited: 79
Impact of frying conditions on hierarchical structures and oil absorption of normal maize starch
Long Chen, Rongrong Ma, Zipei Zhang, et al.
Food Hydrocolloids (2019) Vol. 97, pp. 105231-105231
Closed Access | Times Cited: 78
Impact of pectin characteristics on lipid digestion under simulated gastrointestinal conditions: Comparison of water-soluble pectins extracted from different sources
Mo Zhou, Jinfeng Bi, Jiaxin Chen, et al.
Food Hydrocolloids (2020) Vol. 112, pp. 106350-106350
Closed Access | Times Cited: 71
Protein-based hydrogelled emulsions and their application as fat replacers in meat products: A review
Camila de Souza Paglarini, Vitor André Silva Vidal, Silvana Martini, et al.
Critical Reviews in Food Science and Nutrition (2020) Vol. 62, Iss. 3, pp. 640-655
Closed Access | Times Cited: 71
Gastric colloidal behaviour of milk protein as a tool for manipulating nutrient digestion in dairy products and protein emulsions
Aiqian Ye
Food Hydrocolloids (2021) Vol. 115, pp. 106599-106599
Closed Access | Times Cited: 64
The effect of fat content in food matrix on the structure, rheological properties and digestive properties of protein
Mengzhen Ding, Zixin Huang, Zhiying Jin, et al.
Food Hydrocolloids (2021) Vol. 126, pp. 107464-107464
Closed Access | Times Cited: 59
Reviews of medium- and long-chain triglyceride with respect to nutritional benefits and digestion and absorption behavior
Yandan Wang, Tao Zhang, Ruijie Liu, et al.
Food Research International (2022) Vol. 155, pp. 111058-111058
Closed Access | Times Cited: 51
Protein digestibility of textured-wheat-protein (TWP) -based meat analogues: (I) Effects of fibrous structure
Quanquan Lin, Libing Pan, Ninghua Deng, et al.
Food Hydrocolloids (2022) Vol. 130, pp. 107694-107694
Closed Access | Times Cited: 50
Are quinoa proteins a promising alternative to be applied in plant-based emulsion gel formulation?
Nadia Lingiardi, Micaela Galante, Mariana de Sanctis, et al.
Food Chemistry (2022) Vol. 394, pp. 133485-133485
Closed Access | Times Cited: 42
Ultraprocessed plant‐based foods: Designing the next generation of healthy and sustainable alternatives to animal‐based foods
David Julian McClements
Comprehensive Reviews in Food Science and Food Safety (2023) Vol. 22, Iss. 5, pp. 3531-3559
Closed Access | Times Cited: 37
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