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:
Inulin as a functional ingredient and their applications in meat products
Ashinshana U. Illippangama, Dinesh D. Jayasena, Cheorun Jo, et al.
Carbohydrate Polymers (2021) Vol. 275, pp. 118706-118706
Closed Access | Times Cited: 68
Ashinshana U. Illippangama, Dinesh D. Jayasena, Cheorun Jo, et al.
Carbohydrate Polymers (2021) Vol. 275, pp. 118706-118706
Closed Access | Times Cited: 68
Showing 1-25 of 68 citing articles:
The promotion mechanism of prebiotics for probiotics: A review
Siyong You, Yuchen Ma, Bowen Yan, et al.
Frontiers in Nutrition (2022) Vol. 9
Open Access | Times Cited: 135
Siyong You, Yuchen Ma, Bowen Yan, et al.
Frontiers in Nutrition (2022) Vol. 9
Open Access | Times Cited: 135
Inulin: properties and health benefits
Yu‐Qing Qin, Liu‐Yan Wang, Xinyu Yang, et al.
Food & Function (2023) Vol. 14, Iss. 7, pp. 2948-2968
Closed Access | Times Cited: 83
Yu‐Qing Qin, Liu‐Yan Wang, Xinyu Yang, et al.
Food & Function (2023) Vol. 14, Iss. 7, pp. 2948-2968
Closed Access | Times Cited: 83
Advantages and disadvantages of non‐starter lactic acid bacteria from traditional fermented foods: Potential use as starters or probiotics
Mirjana Grujović, Katarina Mladenović, Teresa Semedo‐Lemsaddek, et al.
Comprehensive Reviews in Food Science and Food Safety (2022) Vol. 21, Iss. 2, pp. 1537-1567
Open Access | Times Cited: 80
Mirjana Grujović, Katarina Mladenović, Teresa Semedo‐Lemsaddek, et al.
Comprehensive Reviews in Food Science and Food Safety (2022) Vol. 21, Iss. 2, pp. 1537-1567
Open Access | Times Cited: 80
Effects of different plant polysaccharides as fat substitutes on the gel properties, microstructure and digestion characteristics of myofibrillar protein
Caiyan Huang, Christophe Blecker, Xiangru Wei, et al.
Food Hydrocolloids (2024) Vol. 150, pp. 109717-109717
Closed Access | Times Cited: 40
Caiyan Huang, Christophe Blecker, Xiangru Wei, et al.
Food Hydrocolloids (2024) Vol. 150, pp. 109717-109717
Closed Access | Times Cited: 40
Inulin fructans – food applications and alternative plant sources: a review
D.C. Mudannayake, Dinesh D. Jayasena, Swarna Wimalasiri, et al.
International Journal of Food Science & Technology (2022) Vol. 57, Iss. 9, pp. 5764-5780
Closed Access | Times Cited: 38
D.C. Mudannayake, Dinesh D. Jayasena, Swarna Wimalasiri, et al.
International Journal of Food Science & Technology (2022) Vol. 57, Iss. 9, pp. 5764-5780
Closed Access | Times Cited: 38
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: 37
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: 37
Inulin for surimi gel fortification: Performance and molecular weight-dependent effects
Xinyue Piao, Jiabao Huang, Yu Sun, et al.
Carbohydrate Polymers (2023) Vol. 305, pp. 120550-120550
Closed Access | Times Cited: 22
Xinyue Piao, Jiabao Huang, Yu Sun, et al.
Carbohydrate Polymers (2023) Vol. 305, pp. 120550-120550
Closed Access | Times Cited: 22
The nutritional value, bioactive availability and functional properties of garlic and its related products during processing
Piyachat Sunanta, Vassilis Kontogiorgos, Tanachai Pankasemsuk, et al.
Frontiers in Nutrition (2023) Vol. 10
Open Access | Times Cited: 22
Piyachat Sunanta, Vassilis Kontogiorgos, Tanachai Pankasemsuk, et al.
Frontiers in Nutrition (2023) Vol. 10
Open Access | Times Cited: 22
Quality characteristics of cereal-based foods enriched with different degree of polymerization inulin: A review
M.G. Melilli, Carla Buzzanca, Vita Di Stefano
Carbohydrate Polymers (2024) Vol. 332, pp. 121918-121918
Open Access | Times Cited: 8
M.G. Melilli, Carla Buzzanca, Vita Di Stefano
Carbohydrate Polymers (2024) Vol. 332, pp. 121918-121918
Open Access | Times Cited: 8
Future Prospects in Inulin Research
Akshay Kumar Lunawat, Nikhar Vishwakarma, Sarjana Raikwar
(2025), pp. 325-341
Closed Access
Akshay Kumar Lunawat, Nikhar Vishwakarma, Sarjana Raikwar
(2025), pp. 325-341
Closed Access
Inulin and Gastrointestinal Disorders
Sunil Kumar Kadiri, Prashant Tiwari, Deepak S. Khobragade, et al.
(2025), pp. 215-261
Closed Access
Sunil Kumar Kadiri, Prashant Tiwari, Deepak S. Khobragade, et al.
(2025), pp. 215-261
Closed Access
Introduction to Inulin
Anshika Bhatnagar, Kajal Bhadouriya, Tanweer Haider, et al.
(2025), pp. 1-19
Closed Access
Anshika Bhatnagar, Kajal Bhadouriya, Tanweer Haider, et al.
(2025), pp. 1-19
Closed Access
Role of Inulin in the Management of Metabolic Disorders
Sanzia Mehjabin, Md. Khokon Miah Akanda, A. H. M. Nazmul Hasan, et al.
(2025), pp. 189-214
Closed Access
Sanzia Mehjabin, Md. Khokon Miah Akanda, A. H. M. Nazmul Hasan, et al.
(2025), pp. 189-214
Closed Access
Inulin as a Biopolymer; Chemical Structure, Anticancer Effects, Nutraceutical Potential and Industrial Applications: A Comprehensive Review
Isaac Karimi, Mahnaz Ghowsi, Layth Jasim Mohammed, et al.
Polymers (2025) Vol. 17, Iss. 3, pp. 412-412
Open Access
Isaac Karimi, Mahnaz Ghowsi, Layth Jasim Mohammed, et al.
Polymers (2025) Vol. 17, Iss. 3, pp. 412-412
Open Access
Ingredient variation effects on cookie marketability
А. Е. Ковалева, Elvira Pyanikova, Oxana Evdokimova, et al.
E3S Web of Conferences (2025) Vol. 613, pp. 02001-02001
Open Access
А. Е. Ковалева, Elvira Pyanikova, Oxana Evdokimova, et al.
E3S Web of Conferences (2025) Vol. 613, pp. 02001-02001
Open Access
Utilization of inulin as a functional ingredient in food: Processing, physicochemical characteristics, food applications, and future research directions
Ankan Kheto, Yograj Bist, Anchal Awana, et al.
Food Chemistry Advances (2023) Vol. 3, pp. 100443-100443
Open Access | Times Cited: 16
Ankan Kheto, Yograj Bist, Anchal Awana, et al.
Food Chemistry Advances (2023) Vol. 3, pp. 100443-100443
Open Access | Times Cited: 16
Health Effects and Mechanisms of Inulin Action in Human Metabolism
Jaime Alonso-Allende, Fermı́n I. Milagro, Paula Aranaz
Nutrients (2024) Vol. 16, Iss. 17, pp. 2935-2935
Open Access | Times Cited: 5
Jaime Alonso-Allende, Fermı́n I. Milagro, Paula Aranaz
Nutrients (2024) Vol. 16, Iss. 17, pp. 2935-2935
Open Access | Times Cited: 5
An approach to produce healthier meat products: effect of k-carrageenan and inulin on quality characteristics of bologna-type chicken sausages
Utku Çelebi, Aydın Erge
International Journal of Gastronomy and Food Science (2024) Vol. 36, pp. 100907-100907
Closed Access | Times Cited: 4
Utku Çelebi, Aydın Erge
International Journal of Gastronomy and Food Science (2024) Vol. 36, pp. 100907-100907
Closed Access | Times Cited: 4
Applications of algae to obtain healthier meat products: A critical review on nutrients, acceptability and quality
Min Wang, Jianjun Zhou, Jéssica Tavares, et al.
Critical Reviews in Food Science and Nutrition (2022) Vol. 63, Iss. 26, pp. 8357-8374
Closed Access | Times Cited: 25
Min Wang, Jianjun Zhou, Jéssica Tavares, et al.
Critical Reviews in Food Science and Nutrition (2022) Vol. 63, Iss. 26, pp. 8357-8374
Closed Access | Times Cited: 25
The effect of high-voltage electrostatic field on the interactions between duck myofibrillar protein and inulin: An underlying mechanisms study
Hailei Sun, Yaqi Zhao, Meng Ma, et al.
LWT (2023) Vol. 184, pp. 114931-114931
Open Access | Times Cited: 11
Hailei Sun, Yaqi Zhao, Meng Ma, et al.
LWT (2023) Vol. 184, pp. 114931-114931
Open Access | Times Cited: 11
Polysaccharides from fruit and vegetable wastes and their food applications: A review
Basak Ebru Ozcan, Nurten Tetik, Hatice Şanlıdere Aloğlu
International Journal of Biological Macromolecules (2024) Vol. 276, pp. 134007-134007
Closed Access | Times Cited: 3
Basak Ebru Ozcan, Nurten Tetik, Hatice Şanlıdere Aloğlu
International Journal of Biological Macromolecules (2024) Vol. 276, pp. 134007-134007
Closed Access | Times Cited: 3
Dietary inulin supplementation improves the physicochemical and gel properties of duck myofibrillar protein: Insights into the effect of muscle fiber types
Hailei Sun, Yimin Zhang, Jingxin Sun
Food Hydrocolloids (2023) Vol. 150, pp. 109722-109722
Closed Access | Times Cited: 9
Hailei Sun, Yimin Zhang, Jingxin Sun
Food Hydrocolloids (2023) Vol. 150, pp. 109722-109722
Closed Access | Times Cited: 9
Probiotics survival and betalains stability in purple pitaya (Hylocereus sp.) juice
Jessie Usaga, Daniela Vidaurre‐Barahona, Laura Arroyo, et al.
NFS Journal (2022) Vol. 27, pp. 47-53
Open Access | Times Cited: 16
Jessie Usaga, Daniela Vidaurre‐Barahona, Laura Arroyo, et al.
NFS Journal (2022) Vol. 27, pp. 47-53
Open Access | Times Cited: 16
Development of Fermented Kombucha Tea Beverage Enriched with Inulin and B Vitamins
Yuliya Frolova, V.M. Vorobyeva, Irina Vorobyeva, et al.
Fermentation (2023) Vol. 9, Iss. 6, pp. 552-552
Open Access | Times Cited: 8
Yuliya Frolova, V.M. Vorobyeva, Irina Vorobyeva, et al.
Fermentation (2023) Vol. 9, Iss. 6, pp. 552-552
Open Access | Times Cited: 8
