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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:

Oral oil release improves lubrication and sensory properties of meat analogs with protein-stabilized oleogel
Chuanwu Han, Gaoshang Wang, Jian Guo, et al.
Food Hydrocolloids (2023) Vol. 142, pp. 108788-108788
Closed Access | Times Cited: 14

Showing 14 citing articles:

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: 7
Customized 3D printing to build plant-based meats: Spirulina platensis protein-based Pickering emulsion gels as fat analogs
Jiaxin Guo, Xinya Gu, Zong Meng
Innovative Food Science & Emerging Technologies (2024) Vol. 94, pp. 103679-103679
Closed Access | Times Cited: 7
Preparation, characterization, and application of composite oleogels based on whey protein isolate and sodium alginate
Yang Li, Shijie Zheng, Yuanyuan Song, et al.
International Journal of Biological Macromolecules (2025), pp. 140317-140317
Closed Access
The future of functional foods: innovations and advancements on the horizon
Loleny Tavares, Eduarda Silva de Azevedo, Liliana R. Sousa, et al.
Elsevier eBooks (2025), pp. 487-505
Closed Access
A comprehensive review: Impact of oleogel application on food texture and sensory properties
Lingyi Liu, Zengli Gao, Gang Chen, et al.
Food Science & Nutrition (2024) Vol. 12, Iss. 6, pp. 3849-3862
Open Access | Times Cited: 3
Comparative Evaluation of Polysaccharide Binders on the Quality Characteristics of Plant-Based Patties
Jong-Hyun Han, Dong Hyun Keum, Seong Joon Hong, et al.
Foods (2023) Vol. 12, Iss. 20, pp. 3731-3731
Open Access | Times Cited: 10
Oleogel classification, physicochemical characterization methods, and typical cases of application in food: a review
Hongtu Qiu, Hua Zhang, Jong‐Bang Eun
Food Science and Biotechnology (2024) Vol. 33, Iss. 6, pp. 1273-1293
Closed Access | Times Cited: 2
Development and Characterization of Hybrid Meat Analogs from Whey Protein-Mushroom Composite Hydrogels
Ramdattu Santhapur, Disha Jayakumar, David Julian McClements
Gels (2024) Vol. 10, Iss. 7, pp. 446-446
Open Access | Times Cited: 1
A Review on Sensory Parameters and Evaluation Methods of Plant-Based Protein Foods
Suzan Tireki, Melike Balkaya, Dogan Emre Erdem, et al.
Food Reviews International (2024) Vol. 40, Iss. 10, pp. 3710-3729
Closed Access | Times Cited: 1
Enhancing emulsion, texture, rheological and sensory properties of plant-based meat analogs with green tea extracts
Jong-Hyun Han, Dong Hyun Keum, Vahinika Kothuri, et al.
Food Chemistry X (2024) Vol. 24, pp. 101807-101807
Open Access | Times Cited: 1
Effect of water content and aging on the elastic properties of extruded pea protein isolate
Job Ubbink, Belal J. Muhialdin
Physics of Fluids (2023) Vol. 35, Iss. 8
Closed Access | Times Cited: 4
Enhancing Emulsion, Texture, Rheological and Sensory Properties of Plant-Based Meat Analogs with L-Theanine and Tannin-Enriched Green Tea Extracts
Jong-Hyun Han, Dong Hyun Keum, Vahinika Kothuri, et al.
(2024)
Closed Access
Spirulina platensis protein-based emulsion gel as fat substitute in meat analogs: Evaluation performance across post-processing
Jiaxin Guo, Yizhou Huang, Xinya Gu, et al.
Food Chemistry (2024) Vol. 463, pp. 141414-141414
Closed Access
Application of Multi-criteria Decision Making Techniques in Sensory Evaluation of Food Analogues
Ebuzer Arslan, Tuğba Dedebaş, Emre Hastaoğlu
(2024), pp. 353-378
Closed Access
Protein-Based Functional Gels as Fat Replacers in the Elaboration of Meat Products
Carina Lorena Fernández, Ricardo A. Fogar, Fabiana Rolhaiser, et al.
IntechOpen eBooks (2023)
Open Access | Times Cited: 1
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