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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:

Pea Protein Nanoemulsion Effectively Stabilizes Vitamin D in Food Products: A Potential Supplementation during the COVID-19 Pandemic
Yazan Akkam, Taha Rababah, Rui Costa, et al.
Nanomaterials (2021) Vol. 11, Iss. 4, pp. 887-887
Open Access | Times Cited: 19

Showing 19 citing articles:

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
A Comprehensive Review on the Beneficial Roles of Vitamin D in Skin Health as a Bio-Functional Ingredient in Nutricosmetic, Cosmeceutical, and Cosmetic Applications
Sofia Neonilli A. Papadopoulou, Elena A. Anastasiou, Theodora Adamantidi, et al.
Applied Sciences (2025) Vol. 15, Iss. 2, pp. 796-796
Open Access | Times Cited: 2
Nanoemulsions: Formulation, characterization, biological fate, and potential role against COVID-19 and other viral outbreaks
Hossam H. Tayeb, Raed I. Felimban, Sarah Almaghrabi, et al.
Colloids and Interface Science Communications (2021) Vol. 45, pp. 100533-100533
Open Access | Times Cited: 61
Recent Trends and Advancements in Nanoemulsions: Production Methods, Functional Properties, Applications in Food Sector, Safety and Toxicological Effects
Gurveer Kaur, Chirasmita Panigrahi, Swati Agarwal, et al.
Food Physics (2024) Vol. 1, pp. 100024-100024
Open Access | Times Cited: 10
Ultrasound-assisted fabrication and stability evaluation of okra seed protein stabilized nanoemulsion
Lu Bai, Sheng Geng, Yingxuan Zhou, et al.
Ultrasonics Sonochemistry (2024) Vol. 104, pp. 106807-106807
Open Access | Times Cited: 9
Effects of polyphenols from Tasmannia lanceolata on structural, emulsifying, and antioxidant properties of pea protein
Woojeong Kim, Muhammad Bin Zia, Rishi Ravindra Naik, et al.
Food Chemistry (2024) Vol. 464, pp. 141589-141589
Open Access | Times Cited: 9
Formulation Strategies for Improving the Stability and Bioavailability of Vitamin D-Fortified Beverages: A Review
Elsa F. Vieira, Suene Vanessa da Silva Souza
Foods (2022) Vol. 11, Iss. 6, pp. 847-847
Open Access | Times Cited: 30
Yellow Field Pea Protein (Pisum sativum L.): Extraction Technologies, Functionalities, and Applications
Nancy D. Asen, Rotimi E. Aluko, Alex Martynenko, et al.
Foods (2023) Vol. 12, Iss. 21, pp. 3978-3978
Open Access | Times Cited: 19
The Current Status, Hotspots, and Development Trends of Nanoemulsions: A Comprehensive Bibliometric Review
Guojun Sun, Liying Wang, Zuojun Dong, et al.
International Journal of Nanomedicine (2025) Vol. Volume 20, pp. 2937-2968
Open Access
Advances in preparation, interaction and stimulus responsiveness of protein-based nanodelivery systems
Qianzhu Lin, Shengju Ge, David Julian McClements, et al.
Critical Reviews in Food Science and Nutrition (2021) Vol. 63, Iss. 19, pp. 4092-4105
Closed Access | Times Cited: 24
Revisiting the significance of nano-vitamin D for food fortification and therapeutic application
Gaurav Kumar Jain, V Raina, Rakshita Grover, et al.
Drug Development and Industrial Pharmacy (2024) Vol. 50, Iss. 2, pp. 89-101
Closed Access | Times Cited: 2
Smart nanomaterials in food formulations and enhancing the bioavailability of nutrients/nutraceuticals
N. K. Srivastava, Ajeet K. Srivastav, Karuna Shanker
Elsevier eBooks (2024), pp. 283-314
Closed Access | Times Cited: 1
Mayonnaise produced by ultrasound-assisted emulsification using plant-based and “clean label” ingredients
Rui C. Pereira, Ana I. Bourbon, Gabriela Azevedo, et al.
Food Bioscience (2024) Vol. 61, pp. 104847-104847
Open Access | Times Cited: 1
Herbal nanoemulsions in cosmetic science: A comprehensive review of design, preparation, formulation, and characterization
Benni Iskandar, Ta‐Wei Liu, Hui‐Ching Mei, et al.
Journal of Food and Drug Analysis (2024) Vol. 32, Iss. 4, pp. 428-458
Closed Access | Times Cited: 1
Recent progress in the fabrication of advanced emulsions with pea proteins and their application in the food industry
Xiaojiao Li, Hao Cheng, Li Liang
Journal of the American Oil Chemists Society (2023) Vol. 101, Iss. 10, pp. 949-970
Closed Access | Times Cited: 3
Drug Delivery Systems Based on Proteins and Peptides
Marcel Popa, Leonard Ionuț Atanase
(2024), pp. 565-594
Closed Access
"An Overview of Recent Developments in Safron Nanoemulsion Encapsulation"
Ilyes Dammak
Biomedical Journal of Scientific & Technical Research (2023) Vol. 50, Iss. 2
Open Access | Times Cited: 1
Applications of Nanoemulsions in Food Manufacturing
Tahir Mehmood, Muhammad Kaleem, Zulfiqar Ahmad, et al.
Advances in chemical and materials engineering book series (2021), pp. 448-465
Closed Access | Times Cited: 2
Candelilla wax nanoemulsions with plant-based antioxidants, nutraceuticals, and its effects on the organoleptic parameters
Elan Iñaky Laredo-Alcalá, Miguel Ángel De León-Zapata, C. Martínez, et al.
Elsevier eBooks (2022), pp. 329-346
Closed Access | Times Cited: 1
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