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:
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
Xiangfang Hu, Qinbo Jiang, Liyang Du, et al.
Carbohydrate Polymers (2023) Vol. 322, pp. 121328-121328
Closed Access | Times Cited: 28
Showing 1-25 of 28 citing articles:
Formulation and characterization of bigels utilizing whey protein and polysaccharides: Potential applications as cream analogues
Ling Jiang, Qiming Wang, Zhenan Rao, et al.
Food Hydrocolloids (2024) Vol. 152, pp. 109884-109884
Closed Access | Times Cited: 11
Ling Jiang, Qiming Wang, Zhenan Rao, et al.
Food Hydrocolloids (2024) Vol. 152, pp. 109884-109884
Closed Access | Times Cited: 11
Renewable Resources Derived Glycolipids as a Structuring Agent: A Promising Platform Chemical for Oleogel and Organogel Formation
Tohira Banoo, Arun Kumar Rachamalla, Abhijit Ghosh, et al.
ACS Food Science & Technology (2025)
Closed Access
Tohira Banoo, Arun Kumar Rachamalla, Abhijit Ghosh, et al.
ACS Food Science & Technology (2025)
Closed Access
Cellulose-based delivery systems for bioactive ingredients: A review
Yanan Xu, Jiarui Guo, Zihao Wei, et al.
International Journal of Biological Macromolecules (2025) Vol. 299, pp. 140072-140072
Closed Access
Yanan Xu, Jiarui Guo, Zihao Wei, et al.
International Journal of Biological Macromolecules (2025) Vol. 299, pp. 140072-140072
Closed Access
Effects of cellulose diameter on the formation and rheological properties of edible walnut oleogels structured by cellulose nanofiber
Yuxuan Zou, Yang Tian, Bing Zhao, et al.
Food Hydrocolloids (2024) Vol. 154, pp. 110149-110149
Closed Access | Times Cited: 5
Yuxuan Zou, Yang Tian, Bing Zhao, et al.
Food Hydrocolloids (2024) Vol. 154, pp. 110149-110149
Closed Access | Times Cited: 5
Functionality and Application of Emulsion Gels in Fat Replacement Strategies for Dairy Products
Qiaolian Xu, Huisen Wang, Yuqing Ren, et al.
Trends in Food Science & Technology (2024) Vol. 152, pp. 104673-104673
Closed Access | Times Cited: 5
Qiaolian Xu, Huisen Wang, Yuqing Ren, et al.
Trends in Food Science & Technology (2024) Vol. 152, pp. 104673-104673
Closed Access | Times Cited: 5
Soybean protein isolate-sodium alginate double network emulsion gels: Mechanism of formation and improved freeze-thaw stability
Shijiao Wang, Zenan Wu, Lingyue Jia, et al.
International Journal of Biological Macromolecules (2024) Vol. 274, pp. 133296-133296
Closed Access | Times Cited: 4
Shijiao Wang, Zenan Wu, Lingyue Jia, et al.
International Journal of Biological Macromolecules (2024) Vol. 274, pp. 133296-133296
Closed Access | Times Cited: 4
High-set curdlan emulsion gel fortified by transglutaminase: A promising animal fat substitute with precisely simulated texture and thermal stability of animal fat
Minji Choi, Hyun Woo Choi, Myeongsu Jo, et al.
Food Hydrocolloids (2024) Vol. 154, pp. 110063-110063
Closed Access | Times Cited: 3
Minji Choi, Hyun Woo Choi, Myeongsu Jo, et al.
Food Hydrocolloids (2024) Vol. 154, pp. 110063-110063
Closed Access | Times Cited: 3
Rheology and stability mechanism of pH-responsive high internal phase emulsion constructed gel by pea protein and hydroxypropyl starch
Yihui Wang, Yueyue Yang, Liangyun Xu, et al.
Food Chemistry (2023) Vol. 440, pp. 138233-138233
Closed Access | Times Cited: 8
Yihui Wang, Yueyue Yang, Liangyun Xu, et al.
Food Chemistry (2023) Vol. 440, pp. 138233-138233
Closed Access | Times Cited: 8
Utilization of emulsion gels in plant-based meat analog formulations: A review
Vahinika Kothuri, Jong-Hyun Han, Dong Hyun Keum, et al.
Food Hydrocolloids (2024) Vol. 158, pp. 110499-110499
Closed Access | Times Cited: 2
Vahinika Kothuri, Jong-Hyun Han, Dong Hyun Keum, et al.
Food Hydrocolloids (2024) Vol. 158, pp. 110499-110499
Closed Access | Times Cited: 2
Fabrication of food polysaccharide, protein, and polysaccharide-protein composite gels via calcium ion inducement: Gelation mechanisms, conditional factors, and applications
Xinnan Ye, Lai Wei, Luyao Sun, et al.
International Journal of Biological Macromolecules (2024) Vol. 279, pp. 135397-135397
Closed Access | Times Cited: 2
Xinnan Ye, Lai Wei, Luyao Sun, et al.
International Journal of Biological Macromolecules (2024) Vol. 279, pp. 135397-135397
Closed Access | Times Cited: 2
High-Speed Electrospinning of Ethyl Cellulose Nanofibers via Taylor Cone Optimization
Qiangjun Hao, John Schossig, Adedayo Towolawi, et al.
ACS Applied Engineering Materials (2024) Vol. 2, Iss. 10, pp. 2454-2467
Open Access | Times Cited: 2
Qiangjun Hao, John Schossig, Adedayo Towolawi, et al.
ACS Applied Engineering Materials (2024) Vol. 2, Iss. 10, pp. 2454-2467
Open Access | Times Cited: 2
The gelation characteristics of Torreya grandis wax in diacylglycerol and its preparation of oleogel substitution for shortening
Xianghe Meng, Huiling Wang, Yuanchao Lu, et al.
International Journal of Biological Macromolecules (2024) Vol. 271, pp. 132592-132592
Closed Access | Times Cited: 1
Xianghe Meng, Huiling Wang, Yuanchao Lu, et al.
International Journal of Biological Macromolecules (2024) Vol. 271, pp. 132592-132592
Closed Access | Times Cited: 1
Structure, characterization, and application of a novel thermoreversible emulsion gel fabricated by citrate agar
Xiaoyan Zhao, Feng Jiang, Jingjing Fang, et al.
International Journal of Biological Macromolecules (2024) Vol. 277, pp. 134181-134181
Closed Access | Times Cited: 1
Xiaoyan Zhao, Feng Jiang, Jingjing Fang, et al.
International Journal of Biological Macromolecules (2024) Vol. 277, pp. 134181-134181
Closed Access | Times Cited: 1
Enhancing cellulose-stabilized multiphase/Pickering emulsions systems: A molecular dynamics perspective
A. Muhammad, Mumtaz Asma, Yahya S. Hamed, et al.
International Journal of Biological Macromolecules (2024) Vol. 277, pp. 134244-134244
Closed Access | Times Cited: 1
A. Muhammad, Mumtaz Asma, Yahya S. Hamed, et al.
International Journal of Biological Macromolecules (2024) Vol. 277, pp. 134244-134244
Closed Access | Times Cited: 1
Advances of plant-based fat analogs in 3D printing: Manufacturing strategies, printabilities, and food applications
Shaoyi Cen, Zong Meng
Food Research International (2024) Vol. 197, pp. 115178-115178
Closed Access | Times Cited: 1
Shaoyi Cen, Zong Meng
Food Research International (2024) Vol. 197, pp. 115178-115178
Closed 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
Rizwan Arshad, Fajista Binte Mazhar, K. Arshad, et al.
Applied Food Research (2024), pp. 100620-100620
Open Access | Times Cited: 1
Gels from self-confined emulsion droplets constructed by structurally modified polydimethylsiloxanes
Yu–Kai Wang, Hailong Liu, Xue-Ling Tang, et al.
Journal of Molecular Liquids (2024) Vol. 399, pp. 124366-124366
Closed Access
Yu–Kai Wang, Hailong Liu, Xue-Ling Tang, et al.
Journal of Molecular Liquids (2024) Vol. 399, pp. 124366-124366
Closed Access
Structure, rheology and stability of walnut oleogels with different carboxylation degree of cellulose nanofiber
Xiufen Li, Yuxuan Zou, Bing Zhao, et al.
International Journal of Biological Macromolecules (2024) Vol. 275, pp. 133708-133708
Closed Access
Xiufen Li, Yuxuan Zou, Bing Zhao, et al.
International Journal of Biological Macromolecules (2024) Vol. 275, pp. 133708-133708
Closed Access
4D printing: a novel application for structuring oils with fat-analog characteristics
Shaoyi Cen, Zong Meng
Trends in Food Science & Technology (2024), pp. 104729-104729
Closed Access
Shaoyi Cen, Zong Meng
Trends in Food Science & Technology (2024), pp. 104729-104729
Closed Access
Effect of gelled phases on the relevance of double emulsion gels for probiotics encapsulation, rheological properties, and stability
Laurita Vanagaitė-Kapočė, Daiva Leskauskaitė
LWT (2024), pp. 116857-116857
Open Access
Laurita Vanagaitė-Kapočė, Daiva Leskauskaitė
LWT (2024), pp. 116857-116857
Open Access
Fabrication of novel polysaccharides and glycerol monolaurate based camellia oil composite oleogel: Application in wound healing promotion
Lu Gao, Lihua Jin, Shengnan Zhang, et al.
International Journal of Biological Macromolecules (2024), pp. 136239-136239
Closed Access
Lu Gao, Lihua Jin, Shengnan Zhang, et al.
International Journal of Biological Macromolecules (2024), pp. 136239-136239
Closed Access
Oleogel formation based on natural insoluble soybean fiber using capillary force: A novel strategy and application
Cheng Yang, Xiujun Lin, Bolin Xu, et al.
International Journal of Biological Macromolecules (2024) Vol. 282, pp. 137361-137361
Closed Access
Cheng Yang, Xiujun Lin, Bolin Xu, et al.
International Journal of Biological Macromolecules (2024) Vol. 282, pp. 137361-137361
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
Hong Li, Sheng Li, Yongde Wang, et al.
Food Hydrocolloids (2024) Vol. 160, pp. 110829-110829
Closed Access
Pectin based gels and their advanced application in food: from hydrogel to emulsion gel
Shuixian Huang, Yanbing Zhang, Qin Chen, et al.
Food Hydrocolloids (2024) Vol. 160, pp. 110841-110841
Closed Access
Shuixian Huang, Yanbing Zhang, Qin Chen, et al.
Food Hydrocolloids (2024) Vol. 160, pp. 110841-110841
Closed Access
Interaction mechanism, fabrication strategies, and advanced applications of konjac glucomannan-based mixed polysaccharide systems
Wenjing Chen, An Ding, Shuxin Ye, et al.
Food Chemistry (2024) Vol. 468, pp. 142426-142426
Closed Access
Wenjing Chen, An Ding, Shuxin Ye, et al.
Food Chemistry (2024) Vol. 468, pp. 142426-142426
Closed Access
