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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:

Novel strategy for developing healthy meat products replacing saturated fat with oleogels
María López‐Pedrouso, José M. Lorenzo, Beatriz Gullón, et al.
Current Opinion in Food Science (2020) Vol. 40, pp. 40-45
Closed Access | Times Cited: 166

Showing 1-25 of 166 citing articles:

Functionality of Ingredients and Additives in Plant-Based Meat Analogues
Konstantina Kyriakopoulou, Julia K. Keppler, Atze Jan van der Goot
Foods (2021) Vol. 10, Iss. 3, pp. 600-600
Open Access | Times Cited: 413
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: 142
Edible oleogels as solid fat alternatives: Composition and oleogelation mechanism implications
Linlin Li, Guoqin Liu, Oliver Bogojevic, et al.
Comprehensive Reviews in Food Science and Food Safety (2022) Vol. 21, Iss. 3, pp. 2077-2104
Closed Access | Times Cited: 78
Food-grade bigels: Evaluation of hydrogel:oleogel ratio and gelator concentration on their physicochemical properties
Artur J. Martins, Ana Guimarães, Pablo Fuciños, et al.
Food Hydrocolloids (2023) Vol. 143, pp. 108893-108893
Open Access | Times Cited: 43
Plant-based meat analogs and fat substitutes, structuring technology and protein digestion: A review
Qiwei Du, Maolin Tu, Jianhua Liu, et al.
Food Research International (2023) Vol. 170, pp. 112959-112959
Closed Access | Times Cited: 42
Immobilization of oils using hydrogels as strategy to replace animal fats and improve the healthiness of meat products
Rubén Domínguez, Paulo ES Munekata, Mirian Pateiro, et al.
Current Opinion in Food Science (2020) Vol. 37, pp. 135-144
Closed Access | Times Cited: 102
Fish Nutritional Value as an Approach to Children's Nutrition
Sahya Maulu, Kundananji Nawanzi, Mohsen Abdel‐Tawwab, et al.
Frontiers in Nutrition (2021) Vol. 8
Open Access | Times Cited: 99
Consumer perceptions towards healthier meat products
A. Teixeira, Sandra Rodrigues
Current Opinion in Food Science (2020) Vol. 38, pp. 147-154
Open Access | Times Cited: 85
Oleogels—Their Applicability and Methods of Characterization
Eckhard Flöter, Till Wettlaufer, Valentina Conty, et al.
Molecules (2021) Vol. 26, Iss. 6, pp. 1673-1673
Open Access | Times Cited: 82
Future trends of processed meat products concerning perceived healthiness: A review
Iftikhar Hussain Badar, Haotian Liu, Qian Chen, et al.
Comprehensive Reviews in Food Science and Food Safety (2021) Vol. 20, Iss. 5, pp. 4739-4778
Closed Access | Times Cited: 75
Production of meat alternatives using live cells, cultures and plant proteins
Changtai Zhang, Xin Guan, Shiqin Yu, et al.
Current Opinion in Food Science (2021) Vol. 43, pp. 43-52
Closed Access | Times Cited: 65
Development of food-grade oleogel via the aerogel-templated method: Oxidation stability, astaxanthin delivery and emulsifying application
Wanjun Zhao, Zihao Wei, Changhu Xue, et al.
Food Hydrocolloids (2022) Vol. 134, pp. 108058-108058
Closed Access | Times Cited: 57
Main animal fat replacers for the manufacture of healthy processed meat products
Rubén Domínguez, José M. Lorenzo, Mirian Pateiro, et al.
Critical Reviews in Food Science and Nutrition (2022) Vol. 64, Iss. 9, pp. 2513-2532
Closed Access | Times Cited: 40
Effects of carboxymethyl cellulose on the emulsifying, gel and digestive properties of myofibrillar protein-soybean oil emulsion
Lei Zhou, Jinyuan Jiang, Fan Feng, et al.
Carbohydrate Polymers (2023) Vol. 309, pp. 120679-120679
Closed Access | Times Cited: 39
Oleogels prepared with low molecular weight gelators: Texture, rheology and sensory properties, a review
Ziyu Wang, Jayani Chandrapala, Tuyen Truong, et al.
Critical Reviews in Food Science and Nutrition (2022) Vol. 63, Iss. 23, pp. 6069-6113
Closed Access | Times Cited: 38
Vegetable oils in emulsified meat products: a new strategy to replace animal fat
Thamirys Lorranne Santos Lima, Gilmar Freire da Costa, Rerisson do Nascimento Alves, et al.
Food Science and Technology (2022) Vol. 42
Open Access | Times Cited: 38
The development process of plant-based meat alternatives: Raw material formulations and processing strategies
Yi Wang, Bo Lyu, Hongling Fu, et al.
Food Research International (2023) Vol. 167, pp. 112689-112689
Closed Access | Times Cited: 37
Future prospects of high internal phase pickering emulsions stabilized by natural modified biopolymers as a potential fat substitute in meat products
Iftikhar Hussain Badar, Ziyi Wang, Haotian Liu, et al.
Trends in Food Science & Technology (2023) Vol. 140, pp. 104176-104176
Closed Access | Times Cited: 37
Production of plant-based meat: functionality, limitations and future prospects
Muhammad Imran, Liyan Zhang
European Food Research and Technology (2023) Vol. 249, Iss. 9, pp. 2189-2213
Closed Access | Times Cited: 35
Food-Grade Oleogels: Trends in Analysis, Characterization, and Applicability
Simona Perța-Crișan, Claudiu-Ștefan Ursachi, Bianca-Denisa Chereji, et al.
Gels (2023) Vol. 9, Iss. 5, pp. 386-386
Open Access | Times Cited: 30
Polysaccharide-based emulsion gels as fat replacers in Frankfurter sausages: Physicochemical, nutritional and sensorial evaluation
Cynthia Fontes‐Candia, Marta Martínez‐Sanz, Pilar Gómez‐Cortés, et al.
LWT (2023) Vol. 180, pp. 114705-114705
Open Access | Times Cited: 26
Effect of vegetable oil hydrogel emulsion as a fat substitute on the physicochemical properties, fatty acid profile, and color stability of modified atmospheric packaged buffalo burgers
Iftikhar Hussain Badar, Yuexin Li, Haotian Liu, et al.
Meat Science (2023) Vol. 199, pp. 109143-109143
Closed Access | Times Cited: 23
Effects of ultrasound-assisted emulsification and carboxymethyl cellulose addition on the rheological and microstructure properties of myofibrillar protein-soybean oil emulsion gel
Lei Zhou, Dacheng Kang, Jingyu Wang, et al.
Food and Bioproducts Processing (2024) Vol. 144, pp. 203-213
Closed Access | Times Cited: 13
Potential application of bee products in food industry: An exploratory review
Jorge L. Maicelo, Katherine Reyna-Gonzales, César R. Balcázar-Zumaeta, et al.
Heliyon (2024) Vol. 10, Iss. 1, pp. e24056-e24056
Open Access | Times Cited: 10
Characterization of acorn oil and its application on carnauba wax-based oleogel and chocolate spread
Maryam Shahamati, Parisa Ahmadi, Mahnaz Tabibiazar, et al.
International Journal of Biological Macromolecules (2024) Vol. 260, pp. 129571-129571
Closed Access | Times Cited: 9
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