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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:

Application of Advanced Emulsion Technology in the Food Industry: A Review and Critical Evaluation
Chen Tan, David Julian McClements
Foods (2021) Vol. 10, Iss. 4, pp. 812-812
Open Access | Times Cited: 208

Showing 1-25 of 208 citing articles:

Recent Advances in Potential Health Benefits of Quercetin
Fatemeh Aghababaei, Milad Hadidi
Pharmaceuticals (2023) Vol. 16, Iss. 7, pp. 1020-1020
Open Access | Times Cited: 226
Recent advances on the improvement of quercetin bioavailability
Kevser Kandemir, Merve Tomaş, David Julian McClements, et al.
Trends in Food Science & Technology (2021) Vol. 119, pp. 192-200
Closed Access | Times Cited: 171
Recent insights into Nanoemulsions: Their preparation, properties and applications
Abeeda Mushtaq, Sajad Mohd Wani, A.R. Malik, et al.
Food Chemistry X (2023) Vol. 18, pp. 100684-100684
Open Access | Times Cited: 123
Recent developments in industrial applications of nanoemulsions
Yeşim Özoğul, Gokcem Tonyali Karsli, Mustafa Durmuş, et al.
Advances in Colloid and Interface Science (2022) Vol. 304, pp. 102685-102685
Closed Access | Times Cited: 103
Emerging plant proteins as nanocarriers of bioactive compounds
Milad Hadidi, Chen Tan, Elham Assadpour, et al.
Journal of Controlled Release (2023) Vol. 355, pp. 327-342
Closed Access | Times Cited: 59
Food liposomes: Structures, components, preparations, and applications
Changhoon Chai, Jinhyung Park
Food Chemistry (2023) Vol. 432, pp. 137228-137228
Closed Access | Times Cited: 48
Gelatin as a bioactive nanodelivery system for functional food applications
Yang Tan, Zi Ye, Jiawei Peng, et al.
Food Chemistry (2023) Vol. 423, pp. 136265-136265
Closed Access | Times Cited: 42
Critical Review of Techniques for Food Emulsion Characterization
Barbara Kupikowska-Stobba, Jacek Domagała, Mirosław Kasprzak
Applied Sciences (2024) Vol. 14, Iss. 3, pp. 1069-1069
Open Access | Times Cited: 32
Multiple Pickering emulsions stabilized by food-grade particles as innovative delivery systems for bioactive compounds
Sareh Boostani, Khashayar Sarabandi, Özgür Tarhan, et al.
Advances in Colloid and Interface Science (2024) Vol. 328, pp. 103174-103174
Closed Access | Times Cited: 23
Bioactive compound encapsulation: Characteristics, applications in food systems, and implications for human health
Alieh Rezagholizade-shirvan, Mahya Soltani, Samira Shokri, et al.
Food Chemistry X (2024) Vol. 24, pp. 101953-101953
Open Access | Times Cited: 22
Recent Developments in Cellulose-Based Emulsion Systems for Food Applications: A Review
Haibin Yuan, Xianglong Wei, Chen Chen, et al.
Food Hydrocolloids (2025), pp. 111089-111089
Closed Access | Times Cited: 2
Lipid oxidation in emulsions and bulk oils: a review of the importance of micelles
Pierre Villeneuve, Claire Bourlieu‐Lacanal, Erwann Durand, et al.
Critical Reviews in Food Science and Nutrition (2021) Vol. 63, Iss. 20, pp. 4687-4727
Closed Access | Times Cited: 71
Cubosomes and Hexosomes as Novel Nanocarriers for Bioactive Compounds
Chen Tan, Seyed Fakhreddin Hosseini, Seid Mahdi Jafari
Journal of Agricultural and Food Chemistry (2022) Vol. 70, Iss. 5, pp. 1423-1437
Closed Access | Times Cited: 56
Peptide/protein hydrolysate and their derivatives: Their role as emulsifying agents for enhancement of physical and oxidative stability of emulsions
Duanquan Lin, Sun Le-chang, Yu‐Lei Chen, et al.
Trends in Food Science & Technology (2022) Vol. 129, pp. 11-24
Closed Access | Times Cited: 40
Ultrasonic and homogenization: An overview of the preparation of an edible protein–polysaccharide complex emulsion
Abdul Qayum, Arif Rashid, Qiufang Liang, et al.
Comprehensive Reviews in Food Science and Food Safety (2023) Vol. 22, Iss. 6, pp. 4242-4281
Open Access | Times Cited: 39
Food Emulsion Gels from Plant-Based Ingredients: Formulation, Processing, and Potential Applications
Canice Chun‐Yin Yiu, Sophie Wenfei Liang, Kinza Mukhtar, et al.
Gels (2023) Vol. 9, Iss. 5, pp. 366-366
Open Access | Times Cited: 36
Recent advances in emerging pectin-derived nanocarriers for controlled delivery of bioactive compounds
Meigui Huang, Yan Sun, Chen Tan
Food Hydrocolloids (2023) Vol. 140, pp. 108682-108682
Closed Access | Times Cited: 33
Rosemary essential oil: Chemical and biological properties, with emphasis on its delivery systems for food preservation
Jun Yang, Gülden Gökşen, Wanli Zhang
Food Control (2023) Vol. 154, pp. 110003-110003
Closed Access | Times Cited: 33
Pulse Globulins 11S and 7S: Origins, Purification Methods, and Techno-functional Properties
Alexia Gravel, Alain Doyen
Journal of Agricultural and Food Chemistry (2023) Vol. 71, Iss. 6, pp. 2704-2717
Closed Access | Times Cited: 31
Interfacial solute flux promotes emulsification at the water|oil interface
Guillermo S. Colón-Quintana, Thomas B. Clarke, Jeffrey E. Dick
Nature Communications (2023) Vol. 14, Iss. 1
Open Access | Times Cited: 28
Protein-stabilized Pickering emulsion interacting with inulin, xanthan gum and chitosan: Rheological behavior and 3D printing
Yonghong Li, Jin Wang, Ruifeng Ying, et al.
Carbohydrate Polymers (2023) Vol. 326, pp. 121658-121658
Closed Access | Times Cited: 27
The influence of ionic polysaccharides on the physicochemical and techno-functional properties of soy proteins; a comprehensive review
Reza Atef Yekta, Elham Assadpour, Hedayat Hosseini, et al.
Carbohydrate Polymers (2023) Vol. 319, pp. 121191-121191
Closed Access | Times Cited: 26
Trends of Nanoencapsulation Strategy for Natural Compounds in the Food Industry
Lamia Taouzinet, Ouarda Djaoudene, Sofiane Fatmi, et al.
Processes (2023) Vol. 11, Iss. 5, pp. 1459-1459
Open Access | Times Cited: 25
Pickering Emulsions Based in Inorganic Solid Particles: From Product Development to Food Applications
Andreia Ribeiro, José Carlos B. Lopes, Madalena M. Dias, et al.
Molecules (2023) Vol. 28, Iss. 6, pp. 2504-2504
Open Access | Times Cited: 23
Nose-to-Brain Targeting via Nanoemulsion: Significance and Evidence
Shashi Kiran Misra, Kamla Pathak
Colloids and Interfaces (2023) Vol. 7, Iss. 1, pp. 23-23
Open Access | Times Cited: 23
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