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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:

Hydrocolloids for enhancing satiety: Relating oral digestion to rheology, structure and sensory perception
Pere Morell, Susana Fiszman, Paula Varela, et al.
Food Hydrocolloids (2014) Vol. 41, pp. 343-353
Closed Access | Times Cited: 71

Showing 1-25 of 71 citing articles:

The functional and nutritional aspects of hydrocolloids in foods
Juan-Mei Li, Shaoping Nie
Food Hydrocolloids (2015) Vol. 53, pp. 46-61
Closed Access | Times Cited: 411
Dietary fiber in the prevention of obesity and obesity-related chronic diseases: From epidemiological evidence to potential molecular mechanisms
Isabella Skye Waddell, Caroline Orfila
Critical Reviews in Food Science and Nutrition (2022) Vol. 63, Iss. 27, pp. 8752-8767
Open Access | Times Cited: 111
The application of 3D printing technology on starch-based product: A review
Liyuan Rong, Xianxiang Chen, Mingyue Shen, et al.
Trends in Food Science & Technology (2023) Vol. 134, pp. 149-161
Closed Access | Times Cited: 74
Classification of the printability of selected food for 3D printing: Development of an assessment method using hydrocolloids as reference material
Hyun‐Woo Kim, Hojae Bae, Hyun Jin Park
Journal of Food Engineering (2017) Vol. 215, pp. 23-32
Closed Access | Times Cited: 158
Soft matter food physics—the physics of food and cooking
Thomas A. Vilgis
Reports on Progress in Physics (2015) Vol. 78, Iss. 12, pp. 124602-124602
Closed Access | Times Cited: 116
Consumption context in consumer research: methodological perspectives
Sara R. Jaeger, Christelle Porcherot
Current Opinion in Food Science (2017) Vol. 15, pp. 30-37
Closed Access | Times Cited: 109
Food hydrocolloids: Functional, nutraceutical and novel applications for delivery of bioactive compounds
Mehnaza Manzoor, Jagmohan Singh, Julie D Bandral, et al.
International Journal of Biological Macromolecules (2020) Vol. 165, pp. 554-567
Closed Access | Times Cited: 109
Reprint of: Classification of the printability of selected food for 3D printing: Development of an assessment method using hydrocolloids as reference material
Hyun Woo Kim, Hojae Bae, Hyun Jin Park
Journal of Food Engineering (2017) Vol. 220, pp. 28-37
Closed Access | Times Cited: 108
Influence of oral processing on appetite and food intake – A systematic review and meta-analysis
Emma M. Krop, Marion M. Hetherington, Chandani Nekitsing, et al.
Appetite (2018) Vol. 125, pp. 253-269
Open Access | Times Cited: 95
Revisiting the role of protein-induced satiation and satiety
Pere Morell, Susana Fiszman
Food Hydrocolloids (2016) Vol. 68, pp. 199-210
Closed Access | Times Cited: 88
A Packaging Visual-Gustatory Correspondence Effect: Using Visual Packaging Design to Influence Flavor Perception and Healthy Eating Decisions
Taku Togawa, Jaewoo Park, Hiroaki Ishii, et al.
Journal of Retailing (2019) Vol. 95, Iss. 4, pp. 204-218
Closed Access | Times Cited: 78
Konjac glucomannan decreases metabolite release of a plant-based fishball analogue during in vitro digestion by affecting amino acid and carbohydrate metabolic pathways
Xinli Ran, Zhi-Xin Yang, Yingfeng Chen, et al.
Food Hydrocolloids (2022) Vol. 129, pp. 107623-107623
Closed Access | Times Cited: 41
Expected Satiety: Application to Weight Management and Understanding Energy Selection in Humans
Ciarán G. Forde, Eva Almiron‐Roig, Jeffrey M. Brunstrom
Current Obesity Reports (2015) Vol. 4, Iss. 1, pp. 131-140
Open Access | Times Cited: 80
Yogurts with an increased protein content and physically modified starch: rheological, structural, oral digestion and sensory properties related to enhanced satiating capacity
Pere Morell, Isabel Hernando, Empar Llorca, et al.
Food Research International (2015) Vol. 70, pp. 64-73
Closed Access | Times Cited: 66
In vitro gastric emptying characteristics of konjac glucomannan with different viscosity and its effects on appetite regulation
Longchen Shang, Yi Wang, Yanyan Ren, et al.
Food & Function (2020) Vol. 11, Iss. 9, pp. 7596-7610
Closed Access | Times Cited: 52
Metabolite release and rheological properties of sponge cake after in vitro digestion and the influence of a flour replacer rich in dietary fibre
Min Huang, Xue Zhao, Yihan Mao, et al.
Food Research International (2021) Vol. 144, pp. 110355-110355
Closed Access | Times Cited: 47
Oil-in-water emulsions stabilised by cellulose ethers: stability, structure and in vitro digestion
Jennifer Borreani, M. Espert, Ana Salvador, et al.
Food & Function (2017) Vol. 8, Iss. 4, pp. 1547-1557
Open Access | Times Cited: 55
A sensometric approach to the development of mortadella with healthier fats
Erick Saldaña, Aline de Oliveira Garcia, Miriam Mabel Selani, et al.
Meat Science (2017) Vol. 137, pp. 176-190
Open Access | Times Cited: 55
Utilization of pea pod powder for formulation of instant pea soup powder
Entesar Hanan, Shalini Gaur Rudra, Vidya Sagar, et al.
Journal of Food Processing and Preservation (2020) Vol. 44, Iss. 11
Open Access | Times Cited: 43
Saliva matters: Reviewing the role of saliva in the rheology and tribology of liquid and semisolid foods. Relation to in-mouth perception
Laura Laguna, Susana Fiszman, Amparo Tárrega
Food Hydrocolloids (2021) Vol. 116, pp. 106660-106660
Open Access | Times Cited: 35
The role of guar gum on sensory perception, on food function, and on the development of dysphagia supplements – A review
Athina Theocharidou, Ioannis Mourtzinos, Christos Ritzoulis
Food Hydrocolloids for Health (2022) Vol. 2, pp. 100053-100053
Open Access | Times Cited: 27
Gels: model systems for soft matter food physics
Thomas A. Vilgis
Current Opinion in Food Science (2015) Vol. 3, pp. 71-84
Closed Access | Times Cited: 41
Organoleptic properties and neuroimaging response on the perception of edible gels
Jakub Berčí­k, Vladimí­r Vietoris, Melina Korčok, et al.
Heliyon (2025) Vol. 11, Iss. 1, pp. e41649-e41649
Open Access
In Silico Studies of Fluid Flow, Digestion of Food and Drug Dissolution in Human Stomach
Changyong Li, Jie Xiao, Xiao Dong Chen, et al.
Food Engineering Reviews (2025)
Closed Access
The effects of xanthan gum and hydroxypropylmethylcellulose on physical properties of sponge cakes
Noorlaila Ahmad, H. Nor Hasanah, R. Asmeda, et al.
Journal of the Saudi Society of Agricultural Sciences (2018) Vol. 19, Iss. 2, pp. 128-135
Open Access | Times Cited: 32
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