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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:

Effect of different oleogelators on lipolysis and curcuminoid bioaccessibility upon in vitro digestion of sunflower oil oleogels
Sonia Calligaris, Marilisa Alongi, Paolo Lucci, et al.
Food Chemistry (2020) Vol. 314, pp. 126146-126146
Open Access | Times Cited: 109

Showing 1-25 of 109 citing articles:

Re-thinking functional food development through a holistic approach
Marilisa Alongi, Monica Anese
Journal of Functional Foods (2021) Vol. 81, pp. 104466-104466
Open Access | Times Cited: 191
Oleogel-Based Systems for the Delivery of Bioactive Compounds in Foods
Tiago Pinto, Artur J. Martins, Lorenzo Pastrana, et al.
Gels (2021) Vol. 7, Iss. 3, pp. 86-86
Open Access | Times Cited: 104
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
Effects of polysaccharide thickening agent on the preparation of walnut oil oleogels based on methylcellulose: Characterization and delivery of curcumin
Yuanyuan Xu, Hao Sun, Jiao Lv, et al.
International Journal of Biological Macromolecules (2023) Vol. 232, pp. 123291-123291
Closed Access | Times Cited: 41
Nanoemulsions: An emerging platform for increasing the efficacy of nutraceuticals in foods
Ruojie Zhang, Zipei Zhang, David Julian McClements
Colloids and Surfaces B Biointerfaces (2020) Vol. 194, pp. 111202-111202
Open Access | Times Cited: 86
Roles of gelator type and gelation technology on texture and sensory properties of cookies prepared with oleogels
Shiyi Li, Gangcheng Wu, Xiaojing Li, et al.
Food Chemistry (2021) Vol. 356, pp. 129667-129667
Closed Access | Times Cited: 85
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
Preparation, characterization and in vitro digestion of bamboo shoot protein/soybean protein isolate based-oleogels by emulsion-templated approach
Jiawen Li, Yuhang Xi, Liangru Wu, et al.
Food Hydrocolloids (2022) Vol. 136, pp. 108310-108310
Closed Access | Times Cited: 42
Soy oil and SPI based-oleogels structuring with glycerol monolaurate by emulsion-templated approach: Preparation, characterization and potential application
Yucheng Zou, Yuhang Xi, Jingjing Pan, et al.
Food Chemistry (2022) Vol. 397, pp. 133767-133767
Closed Access | Times Cited: 41
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
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
Physicochemical properties and intermolecular interactions of a novel diacylglycerol oil oleogel made with ethyl cellulose as affected by γ-oryzanol
Lin Zheng, Jinfeng Zhong, Liu Xiong, et al.
Food Hydrocolloids (2023) Vol. 138, pp. 108484-108484
Closed Access | Times Cited: 25
Characterization and comparison of physical properties and in vitro simulated digestion of multi-component oleogels with different molecular weights prepared by the direct method
Hongtu Qiu, Kexin Qu, Hua Zhang, et al.
Food Hydrocolloids (2023) Vol. 142, pp. 108850-108850
Closed Access | Times Cited: 23
Conjugated safflower seed oil and its oleogels stabilization properties: Thermodynamic properties, rheology, oxidative stability
Rui Wang, Donghua Wang, Jiaye Yu, et al.
Food Bioscience (2024) Vol. 59, pp. 104203-104203
Closed Access | Times Cited: 11
Bioaccessibility, Intestinal Absorption and Anti-Inflammatory Activity of Curcuminoids Incorporated in Avocado, Sunflower, and Linseed Beeswax Oleogels
Patricia Ramírez-Carrasco, Ailén Alemán, Estefanía González, et al.
Foods (2024) Vol. 13, Iss. 3, pp. 373-373
Open Access | Times Cited: 8
Surfactant addition to modify the structures of ethylcellulose oleogels for higher solubility and stability of curcumin
Nan Liu, Yao Lu, Yanhui Zhang, et al.
International Journal of Biological Macromolecules (2020) Vol. 165, pp. 2286-2294
Closed Access | Times Cited: 67
Structured edible lipid-based particle systems for oral drug-delivery
Areen Ashkar, Alejandro Sosnik, Maya Davidovich‐Pinhas
Biotechnology Advances (2021) Vol. 54, pp. 107789-107789
Closed Access | Times Cited: 51
A new approach in the hydrophobic modification of polysaccharide-based edible films using structured oil nanoparticles
Fatemeh Ghiasi, Mohammad‐Taghi Golmakani, Mohammad Hadi Eskandari, et al.
Industrial Crops and Products (2020) Vol. 154, pp. 112679-112679
Closed Access | Times Cited: 50
Oleogelation of extra virgin olive oil by different oleogelators affects the physical properties and the stability of bioactive compounds
Marilisa Alongi, Paolo Lucci, Maria Lisa Clodoveo, et al.
Food Chemistry (2021) Vol. 368, pp. 130779-130779
Closed Access | Times Cited: 44
Fabrication of aerogel-templated oleogels from alginate-gelatin conjugates for in vitro digestion
Jiawen Li, Cen Zhang, Yang Li, et al.
Carbohydrate Polymers (2022) Vol. 291, pp. 119603-119603
Closed Access | Times Cited: 37
Effects of gelation on the stability, tribological properties and time-delayed release profile of double emulsions
Meimiao Chen, Wan–Tong Li, Wenbo Wang, et al.
Food Hydrocolloids (2022) Vol. 131, pp. 107753-107753
Closed Access | Times Cited: 32
The role of nanostructured lipid carriers and type of biopolymers on the lipid digestion and release rate of curcumin from curcumin-loaded oleogels
Jing Zhang, Piyanan Chuesiang, Jun Tae Kim, et al.
Food Chemistry (2022) Vol. 392, pp. 133306-133306
Closed Access | Times Cited: 31
Designing food for the elderly: the critical impact of food structure
Sonia Calligaris, Martina Moretton, Sofia Melchior, et al.
Food & Function (2022) Vol. 13, Iss. 12, pp. 6467-6483
Open Access | Times Cited: 31
Hardness, plasticity, and oil binding capacity of binary mixtures of natural waxes in olive oil
Saeed M. Ghazani, Stacie Dobson, Alejandro G. Marangoni
Current Research in Food Science (2022) Vol. 5, pp. 998-1008
Open Access | Times Cited: 29
Natural nutraceuticals, especially functional foods, their ma-jor bioactive components, formulation, and health benefits for disease prevention - An overview
Chinaza Godswill Awuchi, Charles Odilichukwu R. Okpala
Journal of Food Bioactives (2022) Vol. 19
Open Access | Times Cited: 29
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