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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:

Evaluation of linseed oil oleogels to partially replace pork backfat in fermented sausages
Daniel Franco, Artur J. Martins, María López‐Pedrouso, et al.
Journal of the Science of Food and Agriculture (2019) Vol. 100, Iss. 1, pp. 218-224
Open Access | Times Cited: 106

Showing 1-25 of 106 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 in Food: A Review of Current and Potential Applications
Andreea Pușcaș, Vlad Mureşan, Carmen Socaciu, et al.
Foods (2020) Vol. 9, Iss. 1, pp. 70-70
Open Access | Times Cited: 210
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: 167
Strategies to improve meat-like properties of meat analogs meeting consumers’ expectations
Yan Ping Chen, Xi Feng, Imre Blank, et al.
Biomaterials (2022) Vol. 287, pp. 121648-121648
Closed Access | Times Cited: 86
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
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
A critical review on structures, health effects, oxidative stability, and sensory properties of oleogels
Hong‐Sik Hwang
Biocatalysis and Agricultural Biotechnology (2020) Vol. 26, pp. 101657-101657
Closed Access | Times Cited: 108
Quality Characteristics of Healthy Dry Fermented Sausages Formulated with a Mixture of Olive and Chia Oil Structured in Oleogel or Emulsion Gel as Animal Fat Replacer
Tatiana Pintado, Susana Cofrades
Foods (2020) Vol. 9, Iss. 6, pp. 830-830
Open Access | Times Cited: 88
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
Development and characterization of reinforced ethyl cellulose based oleogel with adipic acid: Its application in cake and beef burger
Leila Adili, Leila Roufegarinejad, Mahnaz Tabibiazar, et al.
LWT (2020) Vol. 126, pp. 109277-109277
Closed Access | Times Cited: 87
Pomegranate Peel as Suitable Source of High-Added Value Bioactives: Tailored Functionalized Meat Products
Patricia Gullón, Gonzalo Astray, Beatriz Gullón, et al.
Molecules (2020) Vol. 25, Iss. 12, pp. 2859-2859
Open Access | Times Cited: 83
Healthy beef burgers: Effect of animal fat replacement by algal and wheat germ oil emulsions
Julliane Carvalho Barros, Paulo E. S. Munekata, Francisco Allan Leandro de Carvalho, et al.
Meat Science (2020) Vol. 173, pp. 108396-108396
Open Access | Times Cited: 80
Effects of candelilla wax/canola oil oleogel on the rheology, texture, thermal properties and in vitro starch digestibility of wheat sponge cake bread
José Álvarez‐Ramírez, E.J. Vernon‐Carter, Y. Carrera-Tarela, et al.
LWT (2020) Vol. 130, pp. 109701-109701
Closed Access | Times Cited: 75
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
Tailoring the Structure of Lipids, Oleogels and Fat Replacers by Different Approaches for Solving the Trans-Fat Issue—A Review
Mishela Temkov, Vlad Mureşan
Foods (2021) Vol. 10, Iss. 6, pp. 1376-1376
Open Access | Times Cited: 56
The Influence of Edible Oils’ Composition on the Properties of Beeswax-Based Oleogels
Yuliya Frolova, V. А. Sarkisyan, Roman Sobolev, et al.
Gels (2022) Vol. 8, Iss. 1, pp. 48-48
Open Access | Times Cited: 55
Modified fermented sausages with olive oil oleogel and NaCl–KCl substitution for improved nutritional quality
Konstantina Zampouni, A. Soniadis, Dafni Dimakopoulou‐Papazoglou, et al.
LWT (2022) Vol. 158, pp. 113172-113172
Open Access | Times Cited: 43
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
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
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
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: 27
Ethylcellulose oleogels of oil glycerolysis products as functional adipose tissue mimetics
Yasamin Soleimanian, Saeed M. Ghazani, Alejandro G. Marangoni
Food Hydrocolloids (2024) Vol. 151, pp. 109756-109756
Open Access | Times Cited: 12
Characterization and classification of oleogels and edible oil using vibrational spectroscopy in tandem with one-class and multiclass chemometric methods
Ingrid A. Moraes, Marina G. Neves, Heinz W. Siesler, et al.
Spectrochimica Acta Part A Molecular and Biomolecular Spectroscopy (2024) Vol. 313, pp. 124148-124148
Closed Access | Times Cited: 8
Hydrogel (pectin), oleogel (oil/triglyceride) and bigel (alginate-oil/triglyceride) and their applications in meat products formulation
Farzad Mirab Toupchi, Sajad Pirsa, Sana Mohammadi
Carbohydrate Polymer Technologies and Applications (2025) Vol. 9, pp. 100715-100715
Closed Access | Times Cited: 1
Characterization of Enriched Meat-Based Pâté Manufactured with Oleogels as Fat Substitutes
Artur J. Martins, José M. Lorenzo, Daniel Franco, et al.
Gels (2020) Vol. 6, Iss. 2, pp. 17-17
Open Access | Times Cited: 68
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