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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 16 citing articles:

Inulin: Unveiling its potential as a multifaceted biopolymer in prebiotics, drug delivery, and therapeutics
Wasim Akram, Vikas Pandey, Rajeev Sharma, et al.
International Journal of Biological Macromolecules (2024) Vol. 259, pp. 129131-129131
Closed Access | Times Cited: 19
Polysaccharide-based hydrogels for microencapsulation of bioactive compounds: A review
Pir Mohammad Junaid, Aamir Hussain Dar, Kshirod Kumar Dash, et al.
Journal of Agriculture and Food Research (2024) Vol. 15, pp. 101038-101038
Open Access | Times Cited: 11
Limbal stem cells carried by a four-dimensional -printed chitosan-based scaffold for corneal epithelium injury in diabetic rabbits
Mengyuan Wang, Kaibin Liu, Xiaomin Wang, et al.
Frontiers in Physiology (2024) Vol. 15
Open Access | Times Cited: 5
Advancing Gel Systems with Natural Extracts: Antioxidant, Antimicrobial Applications, and Sustainable Innovations
Arthitaya Kawee‐ai
Gels (2025) Vol. 11, Iss. 2, pp. 125-125
Open Access
Beyond Imitation: How Food Colloids Are Shaping the Next Generation of Biomimetic Foods
Yong Guo, Jiacheng Wang, Lianxin Du, et al.
Gels (2025) Vol. 11, Iss. 3, pp. 155-155
Open Access
Mechanical properties and microstructure of (emul)gels formed by mixtures of proteins and polysaccharides
Christophe Chassenieux, Taco Nicolaï
Current Opinion in Colloid & Interface Science (2023) Vol. 70, pp. 101781-101781
Open Access | Times Cited: 10
Phase inversion of bigels tuned by the concentration of soy protein isolate in the binary hydrogel matrix
Ling-Zhi Su, Ying-Xin Chen, Shiqi Zhang, et al.
Food Hydrocolloids (2024) Vol. 155, pp. 110176-110176
Closed Access | Times Cited: 3
Water as a Structural Marker in Gelatin Hydrogels with Different Cross-Linking Nature
Yu. F. Zuev, Svetlana R. Derkach, I. V. Lunev, et al.
International Journal of Molecular Sciences (2024) Vol. 25, Iss. 21, pp. 11738-11738
Open Access | Times Cited: 3
Food gel-based systems for efficient delivery of bioactive ingredients: design to application
Lei Chen, Songyi Lin, Na Sun
Critical Reviews in Food Science and Nutrition (2023) Vol. 64, Iss. 33, pp. 13193-13211
Closed Access | Times Cited: 6
Binary Pea Protein–Psyllium Hydrogel: Insights into the Influence of pH and Ionic Strength on the Physical Stability and Mechanical Characteristics
Adonis Hilal, Anna Florowska, Ewa Domian, et al.
Gels (2024) Vol. 10, Iss. 6, pp. 401-401
Open Access | Times Cited: 1
Effects of Sequential Induction Combining Thermal Treatment with Ultrasound or High Hydrostatic Pressure on the Physicochemical and Mechanical Properties of Pea Protein–Psyllium Hydrogels as Elderberry Extract Carriers
Adonis Hilal, Anna Florowska, Tomasz Florowski, et al.
International Journal of Molecular Sciences (2024) Vol. 25, Iss. 16, pp. 9033-9033
Open Access | Times Cited: 1
Potential Future Perspectives of Emulgels: Emphasizing Their Role in Addressing Contemporary Challenges in Drug Delivery and Skincare
Rohit Keshav Dimote, Raosaheb S. Shendge, Avesh A. Tamboli
Journal of Natural Remedies (2024), pp. 973-993
Open Access
BEZELYE PROTEİNİ VE SPİRULİNA İLAVESİNİN İKİLİ HİDROJEL FORMLARININ REOLOJİK ÖZELLİKLERİ ÜZERİNE ETKİSİ
Gülce Bediş Kaynarca
GIDA / THE JOURNAL OF FOOD (2024), pp. 903-919
Open Access
Editorial on the Special Issue “Novel Gels for Food Product Development”
Anna Florowska, Tomasz Florowski, Osvaldo H. Campanella
Gels (2023) Vol. 9, Iss. 7, pp. 520-520
Open Access | Times Cited: 1
Protein-Based Functional Gels as Fat Replacers in the Elaboration of Meat Products
Carina Lorena Fernández, Ricardo A. Fogar, Fabiana Rolhaiser, et al.
IntechOpen eBooks (2023)
Open Access | Times Cited: 1
Assessment of the Physicochemical and Textural Properties of Food Hydrogels Obtained Using Pea Protein and Gellan Gum
Adonis Hilal, Anna Florowska, Tomasz Florowski, et al.
Foods (2023), pp. 85-85
Open Access
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