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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:

Food oral processing: Recent developments and challenges
Xinmiao Wang, Jianshe Chen
Current Opinion in Colloid & Interface Science (2017) Vol. 28, pp. 22-30
Closed Access | Times Cited: 88

Showing 1-25 of 88 citing articles:

Bioavailability of nutraceuticals: Role of the food matrix, processing conditions, the gastrointestinal tract, and nanodelivery systems
Cristian Dima, Elham Assadpour, Ştefan Dima, et al.
Comprehensive Reviews in Food Science and Food Safety (2020) Vol. 19, Iss. 3, pp. 954-994
Open Access | Times Cited: 225
Bioavailability and bioaccessibility of food bioactive compounds; overview and assessment by in vitro methods
Cristian Dima, Elham Assadpour, Ştefan Dima, et al.
Comprehensive Reviews in Food Science and Food Safety (2020) Vol. 19, Iss. 6, pp. 2862-2884
Open Access | Times Cited: 196
Food hydrocolloids: Application as functional ingredients to control lipid digestion and bioavailability
David Julian McClements
Food Hydrocolloids (2020) Vol. 111, pp. 106404-106404
Open Access | Times Cited: 97
On the road to understanding and control of creaminess perception in food colloids
Eric Dickinson
Food Hydrocolloids (2017) Vol. 77, pp. 372-385
Closed Access | Times Cited: 89
Oral processing behavior and dynamic sensory perception of composite foods: Toppings assist saliva in bolus formation
Arianne van Eck, Niels Hardeman, Niki Karatza, et al.
Food Quality and Preference (2018) Vol. 71, pp. 497-509
Closed Access | Times Cited: 83
Food polysaccharides and roles of rheology and tribology in rational design of thickened liquids for oropharyngeal dysphagia: A review
Pawadee Methacanon, Chaiwut Gamonpilas, Akapong Kongjaroen, et al.
Comprehensive Reviews in Food Science and Food Safety (2021) Vol. 20, Iss. 4, pp. 4101-4119
Closed Access | Times Cited: 65
Gastric colloidal behaviour of milk protein as a tool for manipulating nutrient digestion in dairy products and protein emulsions
Aiqian Ye
Food Hydrocolloids (2021) Vol. 115, pp. 106599-106599
Closed Access | Times Cited: 64
The importance of shear and extensional rheology and tribology as the design tools for developing food thickeners for dysphagia management
Chaiwut Gamonpilas, Akapong Kongjaroen, Pawadee Methacanon
Food Hydrocolloids (2023) Vol. 140, pp. 108603-108603
Open Access | Times Cited: 32
Synergistic modulation of rheological and sensory properties in plant-dairy protein blends with xanthan gum: Toward dysphagia-targeted beverages
Nazila Shahbal, Bhesh Bhandari, Sangeeta Prakash
Food Hydrocolloids (2025), pp. 111087-111087
Open Access | Times Cited: 1
Oral bio-interfaces: Properties and functional roles of salivary multilayer in food oral processing
Ruojun Mu, Jianshe Chen
Trends in Food Science & Technology (2023) Vol. 132, pp. 121-131
Closed Access | Times Cited: 17
Rheological, tribological and sensory attributes of texture‐modified foods for dysphagia patients and the elderly: A review
Claire D. Munialo, Vassilis Kontogiorgos, Stephen R. Euston, et al.
International Journal of Food Science & Technology (2019) Vol. 55, Iss. 5, pp. 1862-1871
Closed Access | Times Cited: 50
The biophysics of digestion: lipids
David Julian McClements
Current Opinion in Food Science (2018) Vol. 21, pp. 1-6
Open Access | Times Cited: 49
Food Oral Processing and Tribology: Instrumental Approaches and Emerging Applications
Priyanka Sethupathy, J.A. Moses, C. Anandharamakrishnan
Food Reviews International (2020) Vol. 37, Iss. 5, pp. 538-571
Closed Access | Times Cited: 49
Fruit jellies enriched with dietary fibre: Development and characterization of a novel functional food product
Lilian E. Figueroa, Diego B. Genovese
LWT (2019) Vol. 111, pp. 423-428
Open Access | Times Cited: 46
Understanding the oral processing of solid foods: Insights from food structure
Qing Guo
Comprehensive Reviews in Food Science and Food Safety (2021) Vol. 20, Iss. 3, pp. 2941-2967
Closed Access | Times Cited: 37
A review of the approaches to predict the ease of swallowing and post-swallow residues
Marco Marconati, Jan Engmann, Adam Burbidge, et al.
Trends in Food Science & Technology (2019) Vol. 86, pp. 281-297
Open Access | Times Cited: 42
Relationships of oral comfort perception and bolus properties in the elderly with salivary flow rate and oral health status for two soft cereal foods
M. Assad-Bustillos, Carole Tournier, Chantal Septier, et al.
Food Research International (2017) Vol. 118, pp. 13-21
Open Access | Times Cited: 41
Oral processing and dynamics of texture perception in commercial gluten-free breads
Patricia Puerta, Laura Laguna, Beatríz Villegas, et al.
Food Research International (2020) Vol. 134, pp. 109233-109233
Open Access | Times Cited: 33
Materials Properties, Oral Processing, and Sensory Analysis of Eating Meat and Meat Analogs
Jovan Ilić, Ilija Đjekić, Igor Tomašević, et al.
Annual Review of Food Science and Technology (2021) Vol. 13, Iss. 1, pp. 193-215
Open Access | Times Cited: 31
A novel electro-mechanical chewing system for food oral processing research: A comprehensive design approach
Sandip Panda, Naama Degany, Xiaofeng Zhang, et al.
Innovative Food Science & Emerging Technologies (2024) Vol. 95, pp. 103735-103735
Closed Access | Times Cited: 4
Formulation strategies, texture improvement, and sensory perception of healthy ice cream: A review
Wenjie Chang, Kangyu Li, Xin Qi, et al.
Food Chemistry (2025), pp. 144015-144015
Closed Access
Effects of NaCl partially substituted with KCl or MgCl2 on the properties, oral mastication, in vitro gastric digestion, and pepsin diffusion of myofibrillar protein gel
Haibo Shi, Ruyi Zhang, Jiabao Zheng, et al.
Food Chemistry (2025), pp. 144232-144232
Closed Access
Enhanced oral oil release and mouthfeel perception of starch emulsion gels
Xia Hu, P. Karthik, Jianshe Chen
Food Research International (2021) Vol. 144, pp. 110356-110356
Closed Access | Times Cited: 26
Feasibility analysis of a newly developed multifunctional mastication simulator
Xiaofeng Zhang, Jianshe Chen, Sandip Panda, et al.
Innovative Food Science & Emerging Technologies (2023) Vol. 87, pp. 103393-103393
Closed Access | Times Cited: 9
Mechanical, rheological and structural properties of fiber-containing microgels based on whey protein and alginate
Alicia Magaly Leon Tacca, José Miguel Aguilera, Dong J. Park
Carbohydrate Polymers (2018) Vol. 207, pp. 571-579
Closed Access | Times Cited: 32
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