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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:

Enhancing expected food intake behaviour, hedonics and sensory characteristics of oil-in-water emulsion systems through microstructural properties, oil droplet size and flavour
Aaron M. Lett, Martin R. Yeomans, Ian T. Norton, et al.
Food Quality and Preference (2015) Vol. 47, pp. 148-155
Open Access | Times Cited: 33

Showing 1-25 of 33 citing articles:

A review on mycoprotein: History, nutritional composition, production methods, and health benefits
Muhammad Ijaz Ahmad, Shahzad Farooq, Yasmin Alhamoud, et al.
Trends in Food Science & Technology (2022) Vol. 121, pp. 14-29
Closed Access | Times Cited: 81
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
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
Soft condensed matter physics of foods and macronutrients
Salvatore Assenza, Raffaele Mezzenga
Nature Reviews Physics (2019) Vol. 1, Iss. 9, pp. 551-566
Open Access | Times Cited: 62
Dairy structures and physiological responses: a matter of gastric digestion
Ana-Isabel Mulet-Cabero, Alan R. Mackie, André Brodkorb, et al.
Critical Reviews in Food Science and Nutrition (2020) Vol. 60, Iss. 22, pp. 3737-3752
Open Access | Times Cited: 52
Physicochemical Properties and Mouthfeel in Commercial Plant-Based Yogurts
Maija Greis, Taru Sainio, Kati Katina, et al.
Foods (2022) Vol. 11, Iss. 7, pp. 941-941
Open Access | Times Cited: 28
Mycoprotein as a meat substitute: production, functional properties, and current challenges‐a review
Rahim Khan, Fatema Hossain Brishti, Brisha Arulrajah, et al.
International Journal of Food Science & Technology (2023) Vol. 59, Iss. 1, pp. 522-544
Open Access | Times Cited: 18
Induced high viscosity-milkshake reduces energy intake at lunch without a substantial compromise in lipid digestion
Mirosław Kasprzak, Paulina Pająk, Cecilia Tullberg, et al.
Food Quality and Preference (2025), pp. 105476-105476
Closed Access
Emulsion oil droplet size significantly affects satiety: A pre-ingestive approach
Aaron M. Lett, J.E. Norton, Martin R. Yeomans
Appetite (2015) Vol. 96, pp. 18-24
Open Access | Times Cited: 43
Influence of clustering of protein-stabilised oil droplets with proanthocyanidins on mechanical, tribological and sensory properties of o/w emulsions and emulsion-filled gels
Philipp L. Fuhrmann, Guido Sala, Elke Scholten, et al.
Food Hydrocolloids (2020) Vol. 105, pp. 105856-105856
Open Access | Times Cited: 33
Structure, Microbiology and Sensorial Evaluation of Bologna-Style Sausages in a Kilohertz Ohmic Heating Process
Eike Joeres, Dusan Ristic, Igor Tomašević, et al.
Applied Sciences (2024) Vol. 14, Iss. 13, pp. 5460-5460
Open Access | Times Cited: 2
That smells filling: Effects of pairings of odours with sweetness and thickness on odour perception and expected satiety
Martin R. Yeomans, Sophie Boakes
Food Quality and Preference (2016) Vol. 54, pp. 128-136
Open Access | Times Cited: 22
Fabrication and characterization of nanoemulsion-coated microgels: Electrostatic deposition of lipid droplets on alginate beads
Da Ma, Zongcai Tu, Hui Wang, et al.
Food Hydrocolloids (2017) Vol. 71, pp. 149-157
Open Access | Times Cited: 19
Expectations of food satiation and satiety reviewed with special focus on food properties
Susana Fiszman, Amparo Tárrega
Food & Function (2017) Vol. 8, Iss. 8, pp. 2686-2697
Closed Access | Times Cited: 17
Cream replacement by hydrocolloid-stabilized emulsions to reduce fat digestion in panna cottas
Jennifer Borreani, Isabel Hernando, Amparo Quiles
LWT (2019) Vol. 119, pp. 108896-108896
Closed Access | Times Cited: 12
New hydrocolloid‐based emulsions for replacing fat in panna cottas: a structural and sensory study
Jennifer Borreani, Isabel Hernando, Ana Salvador, et al.
Journal of the Science of Food and Agriculture (2017) Vol. 97, Iss. 14, pp. 4961-4968
Open Access | Times Cited: 12
Looking into Limoncello: The Structure of the Italian Liquor Revealed by Small-Angle Neutron Scattering
Leonardo Chiappisi, Isabelle Grillo
ACS Omega (2018) Vol. 3, Iss. 11, pp. 15407-15415
Open Access | Times Cited: 12
Emulgels
V. Sharma, Suraj Kumar Nayak, Suprio R. Paul, et al.
Elsevier eBooks (2018), pp. 251-264
Closed Access | Times Cited: 11
Emulsion Droplet Crystallinity Attenuates Short-Term Satiety in Healthy Adult Males: A Randomized, Double-Blinded, Crossover, Acute Meal Study
Samar Hamad, S Samar, Amanda Cuncins, et al.
Journal of Nutrition (2020) Vol. 150, Iss. 9, pp. 2295-2304
Open Access | Times Cited: 10
Sonicated extracts from the Quorn fermentation co-product as oil-lowering emulsifiers and foaming agents
Julien Lonchamp, Muyiwa Akintoye, Paul S. Clegg, et al.
European Food Research and Technology (2020) Vol. 246, Iss. 4, pp. 767-780
Open Access | Times Cited: 9
Insights into the enhancement of food flavor perception: strategies, mechanism and emulsion applications
Luyao Huang, Yujie Dai, Fan Zhang, et al.
Deleted Journal (2023) Vol. 13, Iss. 5, pp. 2410-2424
Open Access | Times Cited: 3
Additive effects of sensory-enhanced satiety and memory for recent eating on appetite
Martin R. Yeomans, Millie Ruder Milton, Lucy Chambers
Appetite (2017) Vol. 117, pp. 335-341
Open Access | Times Cited: 9
Microstructure, composition, and their relationship with emulsion stability
Shoichi Gohtani, Hidefumi Yoshii
Elsevier eBooks (2017), pp. 97-122
Closed Access | Times Cited: 9
Oral behavior of emulsified systems with different particle size and thickening agents under simulated conditions
Natalia Riquelme, Laura Laguna, Amparo Tárrega, et al.
Food Research International (2021) Vol. 147, pp. 110558-110558
Open Access | Times Cited: 8
Particle Size Distribution of Dietary Lipid Assemblies
Valérie Beaumal, Sébastien Marze
Methods and protocols in food science (2024), pp. 301-315
Closed Access
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