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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:

Impact of different oil gelators and oleogelation mechanisms on digestive lipolysis of canola oil oleogels
Areen Ashkar, Sharon Laufer, Jasmine Rosen‐Kligvasser, et al.
Food Hydrocolloids (2019) Vol. 97, pp. 105218-105218
Closed Access | Times Cited: 104

Showing 1-25 of 104 citing articles:

Oleogels for development of health-promoting food products
Artur J. Martins, A. A. Vicente, Lorenzo Pastrana, et al.
Food Science and Human Wellness (2019) Vol. 9, Iss. 1, pp. 31-39
Open Access | Times Cited: 149
Oleogels: Promising alternatives to solid fats for food applications
Shaziya Manzoor, F.A. Masoodi, Farah Naqash, et al.
Food Hydrocolloids for Health (2022) Vol. 2, pp. 100058-100058
Closed Access | Times Cited: 140
Recent advances to improve curcumin oral bioavailability
Saman Sabet, Ali Rashidinejad, Laurence D. Melton, et al.
Trends in Food Science & Technology (2021) Vol. 110, pp. 253-266
Closed Access | Times Cited: 130
Fabrication and characterization of emulsion-template oleogels assembled from octenyl succinic anhydride starch/chitosan electrostatic complexes
Wenbo Miao, David Julian McClements, Zhiheng Zhang, et al.
Food Hydrocolloids (2024) Vol. 151, pp. 109882-109882
Closed Access | Times Cited: 21
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
A critical review on structures, health effects, oxidative stability, and sensory properties of oleogels
Hong‐Sik Hwang
Biocatalysis and Agricultural Biotechnology (2020) Vol. 26, pp. 101657-101657
Closed Access | Times Cited: 108
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
Characterization of functional chocolate formulated using oleogels derived from β-sitosterol with γ-oryzanol/lecithin/stearic acid
Ping Sun, Bin Xia, Zhi‐Jing Ni, et al.
Food Chemistry (2021) Vol. 360, pp. 130017-130017
Closed Access | Times Cited: 84
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: 59
Interfacial adsorption properties, rheological properties and oxidation kinetics of oleogel-in-water emulsion stabilized by hemp seed protein
Tong Wang, Ning Wang, Yajie Dai, et al.
Food Hydrocolloids (2022) Vol. 137, pp. 108402-108402
Closed Access | Times Cited: 44
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: 43
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
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
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: 38
Novel high internal phase oleogels-in-water pickering emulsions stabilized solely by whey protein isolate for 3D printing and fucoxanthin delivery
Wenbo Shang, Yuanda Sun, Jia Song, et al.
Food Hydrocolloids (2023) Vol. 140, pp. 108609-108609
Closed Access | Times Cited: 31
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: 28
Clustering of oleogel production methods reveals pitfalls and advantages for sustainable, upscalable, and oxidative stable oleogels
Saman Sabet, Tiago Pinto, Satu Kirjoranta, et al.
Journal of Food Engineering (2023) Vol. 357, pp. 111659-111659
Open Access | Times Cited: 24
A review of different frying oils and oleogels as alternative frying media for fat-uptake reduction in deep-fat fried foods
Niaz Mahmud, Joinul Islam, William Oyom, et al.
Heliyon (2023) Vol. 9, Iss. 11, pp. e21500-e21500
Open Access | Times Cited: 24
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: 12
Natural oleogelators for the formulation of oleogels by considering their rheological and textural perspective; a review
Behnaz Hashemi, Mehdi Varidi, Elham Assadpour, et al.
International Journal of Biological Macromolecules (2024) Vol. 259, pp. 129246-129246
Closed Access | Times Cited: 11
Effect of different oleogelation mechanisms on physical properties and oxidative stability of macadamia oil-based oleogels and its application
Xixiang Shuai, LI Ya, Ming Zhang, et al.
LWT (2024) Vol. 198, pp. 115978-115978
Open Access | Times Cited: 9
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
Perspective on oleogelator mixtures, structure design and behaviour towards digestibility of oleogels
Paula Kiyomi Okuro, Artur J. Martins, A. A. Vicente, et al.
Current Opinion in Food Science (2020) Vol. 35, pp. 27-35
Closed Access | Times Cited: 69
Trans fatty acids in food: A review on dietary intake, health impact, regulations and alternatives
Tanya Nagpal, Jatindra K. Sahu, Sunil Kumar Khare, et al.
Journal of Food Science (2021) Vol. 86, Iss. 12, pp. 5159-5174
Closed Access | Times Cited: 54
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