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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:

Oleogelation: From Scientific Feasibility to Applicability in Food Products
Maria Scharfe, Eckhard Flöter
European Journal of Lipid Science and Technology (2020) Vol. 122, Iss. 12
Open Access | Times Cited: 88

Showing 1-25 of 88 citing articles:

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
3D printed MCT oleogel as a co-delivery carrier for curcumin and resveratrol
M. Kavimughil, M. Maria Leena, J.A. Moses, et al.
Biomaterials (2022) Vol. 287, pp. 121616-121616
Closed Access | Times Cited: 75
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
Synergistic effects of oleogelators in tailoring the properties of oleogels: A review
Subajiny Sivakanthan, Sabrina Fawzia, Terrence Madhujith, et al.
Comprehensive Reviews in Food Science and Food Safety (2022) Vol. 21, Iss. 4, pp. 3507-3539
Open Access | Times Cited: 58
Development of chitosan-based oleogels via crosslinking with vanillin using an emulsion templated approach: Structural characterization and their application as fat-replacer
Gabriela B. Brito, Vanessa Oliveira Di Sarli Peixoto, Matheus T. Martins, et al.
Food Structure (2022) Vol. 32, pp. 100264-100264
Open Access | Times Cited: 55
Optimization and characterization of new oleogels developed based on sesame oil and rice bran oil
Subajiny Sivakanthan, Sabrina Fawzia, Sagadevan Mundree, et al.
Food Hydrocolloids (2023) Vol. 142, pp. 108839-108839
Open Access | Times Cited: 36
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
Bigels as Delivery Systems: Potential Uses and Applicability in Food
Alyssa Francavilla, Maria G. Corradini, Iris J. Joye
Gels (2023) Vol. 9, Iss. 8, pp. 648-648
Open Access | Times Cited: 28
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: 26
Clustering of oleogel production methods reveals pitfalls and advantages for sustainable, upscalable, and oxidative stable oleogels
Saman Sabet, Tiago Pinto, Satu Kirjoranta, et al.
Journal of Food Engineering (2023) Vol. 357, pp. 111659-111659
Open Access | Times Cited: 23
Linear and nonlinear rheological characterization of capillary protein oleogels as potential fat replacers: Comparison with high internal-phase emulsions
Gao-Shang Wang, Qing Li, Guangxin Feng, et al.
Food Hydrocolloids (2024) Vol. 151, pp. 109824-109824
Closed Access | Times Cited: 14
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
Food-Grade Bigel Systems: Formulation, Characterization, and Applications for Novel Food Product Development
Konstantina Zampouni, Dafni Dimakopoulou‐Papazoglou, Eugenios Katsanidis
Gels (2024) Vol. 10, Iss. 11, pp. 712-712
Open Access | Times Cited: 9
Numerical simulation and experimental validation of the oleogel formation from grape seed oil and beeswax
Zohreh Baratian Ghorghi, Ali Faezian, Samira Yeganehzad, et al.
Scientific Reports (2025) Vol. 15, Iss. 1
Open Access | Times Cited: 1
Synthesis, physical and mechanical properties of amphiphilic hydrogels based on polycaprolactone and polyethylene glycol for bioapplications: A review
Alaleh Dabbaghi, Ali Ramazani, Negin Farshchi, et al.
Journal of Industrial and Engineering Chemistry (2021) Vol. 101, pp. 307-323
Closed Access | Times Cited: 42
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
Potential use of carnauba wax oleogel to replace saturated fat in ice cream
Rafaela Airoldi, Thais Lomônaco Teodoro da Silva, Juliana Neves Rodrigues Ract, et al.
Journal of the American Oil Chemists Society (2022) Vol. 99, Iss. 11, pp. 1085-1099
Open Access | Times Cited: 32
Oleofoams: The impact of formulating air-in-oil systems from a lipid oxidation perspective
Lucie Ribourg-Birault, Anne Meynier, Simon Vergé, et al.
Current Research in Food Science (2024) Vol. 8, pp. 100690-100690
Open Access | Times Cited: 6
Facile formation of capillary whey protein oleogels with tunable mechanical and aesthetic properties and their applications as margarine alternatives
Gao-Shang Wang, Hongyu Chen, Longyuan Zhang, et al.
Food Hydrocolloids (2024) Vol. 154, pp. 110073-110073
Closed Access | Times Cited: 6
Preparation, characterization, and coating effect of bio-active nano-emulsion based on combined plant essential oils on quality of grass carp fillets
Ming‐Tao Yang, Yunshan Zhu, Tianhao Ying, et al.
Food Chemistry (2024) Vol. 453, pp. 139618-139618
Closed Access | Times Cited: 6
Application of Analytical Methods for the Comprehensive Analysis of Oleogels—A Review
Andreea Pușcaș, Vlad Mureşan, Sevastița MUSTE
Polymers (2021) Vol. 13, Iss. 12, pp. 1934-1934
Open Access | Times Cited: 39
Effect of Biodegradable Hydrophilic and Hydrophobic Emulsifiers on the Oleogels Containing Sunflower Wax and Sunflower Oil
Deepti Bharti, Doman Kim, Miguel A. Cerqueira, et al.
Gels (2021) Vol. 7, Iss. 3, pp. 133-133
Open Access | Times Cited: 34
Protein-based functional colloids and their potential applications in food: A review
Alweera Ashfaq, Kausar Jahan, Rayees Ul Islam, et al.
LWT (2021) Vol. 154, pp. 112667-112667
Open Access | Times Cited: 33
A review of oleogels applications in dairy foods
Bhaswati Chowdhury, Aditya Sharma, F.N.U. Akshit, et al.
Critical Reviews in Food Science and Nutrition (2023), pp. 1-19
Closed 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
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