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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:

Production, health implications and applications of oleogels as fat replacer in food system: A review
Tzyi Horng Tan, Eng‐Seng Chan, Maslia Manja, et al.
Journal of the American Oil Chemists Society (2023) Vol. 100, Iss. 9, pp. 681-697
Open Access | Times Cited: 24

Showing 24 citing articles:

Edible polysaccharide-based oleogels and novel emulsion gels as fat analogues: A review
Xiangfang Hu, Qinbo Jiang, Liyang Du, et al.
Carbohydrate Polymers (2023) Vol. 322, pp. 121328-121328
Closed Access | Times Cited: 28
Replacing animal fats with plant-based lipids: challenges and opportunities
Cansu Ekin Gümüş, D Mcclements, Eric A. Decker
Current Opinion in Food Science (2024) Vol. 58, pp. 101193-101193
Closed Access | Times Cited: 6
Oxidative and texture storage stability of HPMC sunflower oil oleogels prepared by different indirect approaches
Qi Wang, M. Espert, Mónica Flores, et al.
Food Hydrocolloids (2025), pp. 111158-111158
Closed Access
Preparation, structural characterization and in vitro digestibility mechanism of walnut oil body emulsion gels based on crosslinking of edible polysaccharide and vanillin
Kaiyang Zhu, Ji Ma, Hafiz Muhammad Mubeen, et al.
Food Hydrocolloids (2025), pp. 111167-111167
Closed Access
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
Lecithin’s Roles in Oleogelation
Joanna Harasym, Karol Banaś
Gels (2024) Vol. 10, Iss. 3, pp. 169-169
Open Access | Times Cited: 3
A comprehensive review: Impact of oleogel application on food texture and sensory properties
Lingyi Liu, Zengli Gao, Gang Chen, et al.
Food Science & Nutrition (2024) Vol. 12, Iss. 6, pp. 3849-3862
Open Access | Times Cited: 3
Synthesis of a sustainable marine oleogel and its application as a fat substitute in a sponge cake system
Wahyu Ramadhan, Anita Nurul Firdaos, William Vito Krisnawan, et al.
Sustainable Food Technology (2024) Vol. 2, Iss. 4, pp. 1022-1032
Open Access | Times Cited: 2
Controlling release of astaxanthin in β-sitosterol oleogel-based emulsions via different self-assembled mechanisms and composition of the oleogelators
Shujie Wang, Yuyue Qin, Yaping Liu, et al.
Food Research International (2024) Vol. 186, pp. 114350-114350
Closed Access | Times Cited: 2
Chitosan-Based Oleogels: Emulsion Drying Kinetics and Physical, Rheological, and Textural Characteristics of Olive Oil Oleogels
Mario Lama, Leticia Montes, Daniel Franco, et al.
Marine Drugs (2024) Vol. 22, Iss. 7, pp. 318-318
Open Access | Times Cited: 2
Chitosan-Based Oleogels: Emulsion Drying Kinetics and Physical, Rheological and Textural Characteristics of Olive Oil Oleogels
Mario Lama, Leticia Montes, Daniel Franco, et al.
(2024)
Open Access | Times Cited: 1
Synthesis and characterization of antioxidant-enriched Moringa oil-based edible oleogel
Nazia Yaqoob, Saima Rehman, Nusrat Shafiq, et al.
Open Chemistry (2024) Vol. 22, Iss. 1
Open Access | Times Cited: 1
Tailoring candelilla wax‐based oleogels loaded with α‐tocopherol to mimic rheological properties of solid food fats and to increase nutritional value of food
Vanessa Oliveira Di Sarli Peixoto, Gabriela Baptista Brito, Erika Christina Ashton Nunes Chrisman, et al.
Journal of the American Oil Chemists Society (2024)
Closed Access | Times Cited: 1
Oleogel Systems for Chocolate Production: A Systematic Review
Jheniffer E. Valdivia-Culqui, Jorge L. Maicelo, Ilse S. Cayo-Colca, et al.
Gels (2024) Vol. 10, Iss. 9, pp. 561-561
Open Access | Times Cited: 1
Fat Replacers in Food System: A Focus on Ingredients, Fabrication Methods, and Applications in Food Products
Ummul Fadillah, Andi Dirpan, Amir Syarifuddin
Future Foods (2024) Vol. 10, pp. 100490-100490
Open Access | Times Cited: 1
Unlocking the potential of oleogels in edible applications and health impacts
Rizwan Arshad, Fajista Binte Mazhar, K. Arshad, et al.
Applied Food Research (2024), pp. 100620-100620
Open Access | Times Cited: 1
Exploring the Feasibility of Direct-Dispersion Oleogels in Healthier Sausage Formulations
Niaz Mahmud, Jannatul Ferdaus, Roberta Claro da Silva
Gels (2024) Vol. 10, Iss. 12, pp. 819-819
Open Access | Times Cited: 1
Chemical, Physical, and Technological Characteristics of Palm Olein and Canola Oil Blends
Ayman Younes Allam, Zakir Showkat Khan, Mohmad Sayeed Bhat, et al.
Journal of Food Quality (2023) Vol. 2023, pp. 1-17
Open Access | Times Cited: 4
Plant‐based fat substitutes with promising functional properties and health benefits
Tianyi Zhang, Xin Zhang, Xiangqi Zhou, et al.
Journal of the American Oil Chemists Society (2023) Vol. 101, Iss. 11, pp. 1183-1196
Closed Access | Times Cited: 3
Effect of Technological Innovations on the Accounting Practices Efficiency in Kenya
Nadhra Awadh Omar
African Journal of Commercial Studies (2023) Vol. 3, Iss. 2, pp. 118-126
Open Access | Times Cited: 2
Engineering Crystal Network of Supramolecular Oleogel Via Kinetical Regulation for Improved Lutein Bioaccessibility
Ao Zhang, Xin Wang, Ruimin Zhong, et al.
(2024)
Closed Access
Recent advancements on coloading of multiple hydrophobic bioactive compounds with polysaccharide-based carriers and their food applications
Hong Li, Sheng Li, Yongde Wang, et al.
Food Hydrocolloids (2024) Vol. 160, pp. 110829-110829
Closed Access
Preparation of Chitosan Oleogel from Capillary Suspension and Its Application in Pork Meatballs
Shishuai Wang, Zhongqin Fan, Xiong-Min Huang, et al.
Gels (2024) Vol. 10, Iss. 12, pp. 826-826
Open Access
Evaluation of Oleogels Stabilized by Particles of Birch Outer Bark Extract through a Novel Approach
Sanita Vītoliņa, Rūdolfs Bērziņš, Janis Rizhikovs, et al.
Gels (2023) Vol. 9, Iss. 11, pp. 911-911
Open Access | Times Cited: 1
Agar as a single organogelator in the process of solidification of rapeseed (canola) oil obtained by different manufacturing methods
Karol Banaś, Arkadiusz Piwowar, Joanna Harasym
Food Hydrocolloids (2023) Vol. 150, pp. 109650-109650
Open Access | Times Cited: 1
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