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
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 26-50 of 166 citing articles:
Effects and mechanisms of ultrasound-assisted emulsification treatment on the curcumin delivery and digestive properties of myofibrillar protein-carboxymethyl cellulose complex emulsion gel
Lei Zhou, Jiaming Cai, Jingyu Wang, et al.
Food Research International (2024) Vol. 188, pp. 114531-114531
Closed Access | Times Cited: 8
Lei Zhou, Jiaming Cai, Jingyu Wang, et al.
Food Research International (2024) Vol. 188, pp. 114531-114531
Closed Access | Times Cited: 8
Fabrication, characterization, and oxidation resistance of gelatin/egg white protein cryogel-templated oleogels through apple polyphenol crosslinking
Jiawen Li, Wangjue Shi, Yifeng Sun, et al.
International Journal of Biological Macromolecules (2024) Vol. 277, pp. 134077-134077
Closed Access | Times Cited: 8
Jiawen Li, Wangjue Shi, Yifeng Sun, et al.
International Journal of Biological Macromolecules (2024) Vol. 277, pp. 134077-134077
Closed Access | Times Cited: 8
The Role of Meat Lipids in Nutrition and Health: Balancing Benefits and Risks
José A. M. Prates
Nutrients (2025) Vol. 17, Iss. 2, pp. 350-350
Open Access | Times Cited: 1
José A. M. Prates
Nutrients (2025) Vol. 17, Iss. 2, pp. 350-350
Open Access | Times Cited: 1
Innovative methods for the valorisation of solid wastes from sugar mill and refineries for sustainable development: A Review
S Bano, Kshitij Kumar Singh, Anjali Chaudhary, et al.
Cleaner Waste Systems (2025), pp. 100230-100230
Open Access | Times Cited: 1
S Bano, Kshitij Kumar Singh, Anjali Chaudhary, et al.
Cleaner Waste Systems (2025), pp. 100230-100230
Open Access | Times Cited: 1
Satiety from healthier and functional foods
Paulo E. S. Munekata, José Ángel Pérez‐Álvarez, Mirian Pateiro, et al.
Trends in Food Science & Technology (2021) Vol. 113, pp. 397-410
Closed Access | Times Cited: 49
Paulo E. S. Munekata, José Ángel Pérez‐Álvarez, Mirian Pateiro, et al.
Trends in Food Science & Technology (2021) Vol. 113, pp. 397-410
Closed Access | Times Cited: 49
Recent advances in the study of modified cellulose in meat products: Modification method of cellulose, meat quality improvement and safety concern
Lei Zhou, Wangang Zhang, Jingyu Wang
Trends in Food Science & Technology (2022) Vol. 122, pp. 140-156
Closed Access | Times Cited: 37
Lei Zhou, Wangang Zhang, Jingyu Wang
Trends in Food Science & Technology (2022) Vol. 122, pp. 140-156
Closed Access | Times Cited: 37
Effects of pre-emulsified safflower oil with magnetic field modified soy 11S globulin on the gel, rheological, and sensory properties of reduced-animal fat pork batter
Zhuangli Kang, Jing‐jie Xie, Yanping Li, et al.
Meat Science (2022) Vol. 198, pp. 109087-109087
Closed Access | Times Cited: 36
Zhuangli Kang, Jing‐jie Xie, Yanping Li, et al.
Meat Science (2022) Vol. 198, pp. 109087-109087
Closed Access | Times Cited: 36
Oleogels and bigels as alternatives to saturated fats: A review on their application by the food industry
Pedro M. Silva, Miguel A. Cerqueira, Artur J. Martins, et al.
Journal of the American Oil Chemists Society (2022) Vol. 99, Iss. 11, pp. 911-923
Closed Access | Times Cited: 33
Pedro M. Silva, Miguel A. Cerqueira, Artur J. Martins, et al.
Journal of the American Oil Chemists Society (2022) Vol. 99, Iss. 11, pp. 911-923
Closed Access | Times Cited: 33
Oral oil release improves lubrication and sensory properties of meat analogs with protein-stabilized oleogel
Chuanwu Han, Gaoshang Wang, Jian Guo, et al.
Food Hydrocolloids (2023) Vol. 142, pp. 108788-108788
Closed Access | Times Cited: 17
Chuanwu Han, Gaoshang Wang, Jian Guo, et al.
Food Hydrocolloids (2023) Vol. 142, pp. 108788-108788
Closed Access | Times Cited: 17
Advances of protein-based emulsion gels as fat analogues: Systematic classification, formation mechanism, and food application
Shaoyi Cen, S. Li, Zong Meng
Food Research International (2024) Vol. 191, pp. 114703-114703
Closed Access | Times Cited: 6
Shaoyi Cen, S. Li, Zong Meng
Food Research International (2024) Vol. 191, pp. 114703-114703
Closed Access | Times Cited: 6
Recent Discoveries in the Field of Lipid Bio-Based Ingredients for Meat Processing
Rubén Domínguez, B. M. Bohrer, Paulo E. S. Munekata, et al.
Molecules (2021) Vol. 26, Iss. 1, pp. 190-190
Open Access | Times Cited: 36
Rubén Domínguez, B. M. Bohrer, Paulo E. S. Munekata, et al.
Molecules (2021) Vol. 26, Iss. 1, pp. 190-190
Open Access | Times Cited: 36
Compositional and structural aspects of hydro- and oleogels: Similarities and specificities from the perspective of digestibility
Paula Kiyomi Okuro, Tatiana Porto Santos, Rosiane Lopes Cunha
Trends in Food Science & Technology (2021) Vol. 111, pp. 55-67
Closed Access | Times Cited: 36
Paula Kiyomi Okuro, Tatiana Porto Santos, Rosiane Lopes Cunha
Trends in Food Science & Technology (2021) Vol. 111, pp. 55-67
Closed Access | Times Cited: 36
The study of the intensification of technological parameters of the sausage production process
Larysa Bal-Prylypko, Maryna Yancheva, Марія Паска, et al.
Potravinarstvo Slovak Journal of Food Sciences (2022) Vol. 16, pp. 27-41
Open Access | Times Cited: 26
Larysa Bal-Prylypko, Maryna Yancheva, Марія Паска, et al.
Potravinarstvo Slovak Journal of Food Sciences (2022) Vol. 16, pp. 27-41
Open Access | Times Cited: 26
Sustainable Utilization of Fishery Waste in Bangladesh—A Qualitative Study for a Circular Bioeconomy Initiative
Mohammad Mojibul Hoque Mozumder, Mohammad Main Uddin, Petra Schneider, et al.
Fishes (2022) Vol. 7, Iss. 2, pp. 84-84
Open Access | Times Cited: 26
Mohammad Mojibul Hoque Mozumder, Mohammad Main Uddin, Petra Schneider, et al.
Fishes (2022) Vol. 7, Iss. 2, pp. 84-84
Open Access | Times Cited: 26
Oleogels as Animal Fat and Shortening Replacers: Research Advances and Application Challenges
Xiaotong Cui, Ahmed S.M. Saleh, Shu Yang, et al.
Food Reviews International (2022) Vol. 39, Iss. 8, pp. 5233-5254
Closed Access | Times Cited: 25
Xiaotong Cui, Ahmed S.M. Saleh, Shu Yang, et al.
Food Reviews International (2022) Vol. 39, Iss. 8, pp. 5233-5254
Closed Access | Times Cited: 25
Incorporation of Different Physical Forms of Fat Replacers in the Production of Low-Fat/ Reduced-Fat Meat Products: Which is More Practical?
Abu Bakar Asyrul‐Izhar, Jamilah Bakar, Awis Qurni Sazili, et al.
Food Reviews International (2022) Vol. 39, Iss. 9, pp. 6387-6419
Closed Access | Times Cited: 24
Abu Bakar Asyrul‐Izhar, Jamilah Bakar, Awis Qurni Sazili, et al.
Food Reviews International (2022) Vol. 39, Iss. 9, pp. 6387-6419
Closed Access | Times Cited: 24
New fat replacement agent comprised of gelatin and soluble dietary fibers derived from date seed powder in beef burger preparation
Rowida Younis Essa, Essam Mohamed Elsebaie
LWT (2022) Vol. 156, pp. 113051-113051
Open Access | Times Cited: 23
Rowida Younis Essa, Essam Mohamed Elsebaie
LWT (2022) Vol. 156, pp. 113051-113051
Open Access | Times Cited: 23
Healthier Oils: A New Scope in the Development of Functional Meat and Dairy Products: A Review
Carmen Botella‐Martínez, José Ángel Pérez‐Álvarez, Estrella Sayas‐Barberá, et al.
Biomolecules (2023) Vol. 13, Iss. 5, pp. 778-778
Open Access | Times Cited: 15
Carmen Botella‐Martínez, José Ángel Pérez‐Álvarez, Estrella Sayas‐Barberá, et al.
Biomolecules (2023) Vol. 13, Iss. 5, pp. 778-778
Open Access | Times Cited: 15
Improving Fatty Acid Profile in Native Breed Pigs Using Dietary Strategies: A Review
Ainhoa Sarmiento‐García, Ceferina Vieira
Animals (2023) Vol. 13, Iss. 10, pp. 1696-1696
Open Access | Times Cited: 15
Ainhoa Sarmiento‐García, Ceferina Vieira
Animals (2023) Vol. 13, Iss. 10, pp. 1696-1696
Open Access | Times Cited: 15
An Overview of Ingredients Used for Plant-Based Meat Analogue Production and Their Influence on Structural and Textural Properties of the Final Product
Maja Benković, Ana Jurinjak Tušek, Tea Sokač Cvetnić, et al.
Gels (2023) Vol. 9, Iss. 12, pp. 921-921
Open Access | Times Cited: 14
Maja Benković, Ana Jurinjak Tušek, Tea Sokač Cvetnić, et al.
Gels (2023) Vol. 9, Iss. 12, pp. 921-921
Open Access | Times Cited: 14
Oleogels: Innovative formulations as fat substitutes and bioactive delivery systems in food and beyond
Ashwini Gengatharan, Nur-Vaizura Mohamad, Che Nur Mazadillina Che Zahari, et al.
Food Structure (2023) Vol. 38, pp. 100356-100356
Closed Access | Times Cited: 13
Ashwini Gengatharan, Nur-Vaizura Mohamad, Che Nur Mazadillina Che Zahari, et al.
Food Structure (2023) Vol. 38, pp. 100356-100356
Closed Access | Times Cited: 13
Oleogel classification, physicochemical characterization methods, and typical cases of application in food: a review
Hongtu Qiu, Hua Zhang, Jong‐Bang Eun
Food Science and Biotechnology (2024) Vol. 33, Iss. 6, pp. 1273-1293
Closed Access | Times Cited: 5
Hongtu Qiu, Hua Zhang, Jong‐Bang Eun
Food Science and Biotechnology (2024) Vol. 33, Iss. 6, pp. 1273-1293
Closed Access | Times Cited: 5
Exploring the frontier of bioactive oleogels in recent research
Deniz Günal‐Köroğlu, Büşra Gültekin Subaşı, Beyza Saricaoglu, et al.
Trends in Food Science & Technology (2024) Vol. 151, pp. 104613-104613
Closed Access | Times Cited: 5
Deniz Günal‐Köroğlu, Büşra Gültekin Subaşı, Beyza Saricaoglu, et al.
Trends in Food Science & Technology (2024) Vol. 151, pp. 104613-104613
Closed Access | Times Cited: 5
Improving Fatty Acid Composition and Some Quality Characteristics of Low-Fat Beef Meatballs with Encapsulated Fish Oil and Black Carrot Pomace
Gülen Turp, Selin Özüesen, Buket Yıldırım, et al.
Journal of Anatolian Environmental and Animal Sciences (2025) Vol. 10, Iss. 2, pp. 159-166
Open Access
Gülen Turp, Selin Özüesen, Buket Yıldırım, et al.
Journal of Anatolian Environmental and Animal Sciences (2025) Vol. 10, Iss. 2, pp. 159-166
Open Access
Fabrication and characterization of oleogels stabilized by pea protein-curdlan microgels
Yue Yu, Yuting He, Yifan Wang, et al.
International Journal of Biological Macromolecules (2025), pp. 142200-142200
Closed Access
Yue Yu, Yuting He, Yifan Wang, et al.
International Journal of Biological Macromolecules (2025), pp. 142200-142200
Closed Access
