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:
Structural characterization of oleogels from whey protein aerogel particles
Stella Plazzotta, Sonia Calligaris, Lara Manzocco
Food Research International (2020) Vol. 132, pp. 109099-109099
Closed Access | Times Cited: 82
Stella Plazzotta, Sonia Calligaris, Lara Manzocco
Food Research International (2020) Vol. 132, pp. 109099-109099
Closed Access | Times Cited: 82
Showing 1-25 of 82 citing articles:
Recent advances on food-grade oleogels: Fabrication, application and research trends
Wanjun Zhao, Zihao Wei, Changhu Xue
Critical Reviews in Food Science and Nutrition (2021) Vol. 62, Iss. 27, pp. 7659-7676
Closed Access | Times Cited: 119
Wanjun Zhao, Zihao Wei, Changhu Xue
Critical Reviews in Food Science and Nutrition (2021) Vol. 62, Iss. 27, pp. 7659-7676
Closed Access | Times Cited: 119
Recent trends in oil structuring using hydrocolloids
Santiago Bascuas, Pere Morell, Isabel Hernando, et al.
Food Hydrocolloids (2021) Vol. 118, pp. 106612-106612
Open Access | Times Cited: 98
Santiago Bascuas, Pere Morell, Isabel Hernando, et al.
Food Hydrocolloids (2021) Vol. 118, pp. 106612-106612
Open Access | Times Cited: 98
Aerogels as porous structures for food applications: Smart ingredients and novel packaging materials
Lara Manzocco, Kirsi S. Mikkonen, Carlos A. García‐González
Food Structure (2021) Vol. 28, pp. 100188-100188
Open Access | Times Cited: 93
Lara Manzocco, Kirsi S. Mikkonen, Carlos A. García‐González
Food Structure (2021) Vol. 28, pp. 100188-100188
Open Access | Times Cited: 93
Oleogelation: From Scientific Feasibility to Applicability in Food Products
Maria Scharfe, Eckhard Flöter
European Journal of Lipid Science and Technology (2020) Vol. 122, Iss. 12
Open Access | Times Cited: 88
Maria Scharfe, Eckhard Flöter
European Journal of Lipid Science and Technology (2020) Vol. 122, Iss. 12
Open Access | Times Cited: 88
Food-grade aerogels obtained from polysaccharides, proteins, and seed mucilages: Role as a carrier matrix of functional food ingredients
Pavidharshini Selvasekaran, Ramalingam Chidambaram
Trends in Food Science & Technology (2021) Vol. 112, pp. 455-470
Closed Access | Times Cited: 62
Pavidharshini Selvasekaran, Ramalingam Chidambaram
Trends in Food Science & Technology (2021) Vol. 112, pp. 455-470
Closed Access | Times Cited: 62
Tailoring the Structure of Lipids, Oleogels and Fat Replacers by Different Approaches for Solving the Trans-Fat Issue—A Review
Mishela Temkov, Vlad Mureşan
Foods (2021) Vol. 10, Iss. 6, pp. 1376-1376
Open Access | Times Cited: 56
Mishela Temkov, Vlad Mureşan
Foods (2021) Vol. 10, Iss. 6, pp. 1376-1376
Open Access | Times Cited: 56
Protein-based strategies for fat replacement: Approaching different protein colloidal types, structured systems and food applications
Eliana Marcela Vélez‐Erazo, Paula Kiyomi Okuro, Andrés Gallegos-Soto, et al.
Food Research International (2022) Vol. 156, pp. 111346-111346
Closed Access | Times Cited: 44
Eliana Marcela Vélez‐Erazo, Paula Kiyomi Okuro, Andrés Gallegos-Soto, et al.
Food Research International (2022) Vol. 156, pp. 111346-111346
Closed Access | Times Cited: 44
Double network oleogels co-stabilized by hydroxypropyl methylcellulose and monoglyceride crystals: Baking applications
Qinbo Jiang, Zijuan Yu, Zong Meng
International Journal of Biological Macromolecules (2022) Vol. 209, pp. 180-187
Closed Access | Times Cited: 39
Qinbo Jiang, Zijuan Yu, Zong Meng
International Journal of Biological Macromolecules (2022) Vol. 209, pp. 180-187
Closed Access | Times Cited: 39
Bio-aerogels: Fabrication, properties and food applications
Abdullah, Yucheng Zou, Shahzad Farooq, et al.
Critical Reviews in Food Science and Nutrition (2022) Vol. 63, Iss. 24, pp. 6687-6709
Closed Access | Times Cited: 38
Abdullah, Yucheng Zou, Shahzad Farooq, et al.
Critical Reviews in Food Science and Nutrition (2022) Vol. 63, Iss. 24, pp. 6687-6709
Closed Access | Times Cited: 38
The potential of supercritical drying as a “green” method for the production of food-grade bioaerogels: A comprehensive critical review
Somnath Basak, Rekha S. Singhal
Food Hydrocolloids (2023) Vol. 141, pp. 108738-108738
Closed Access | Times Cited: 38
Somnath Basak, Rekha S. Singhal
Food Hydrocolloids (2023) Vol. 141, pp. 108738-108738
Closed Access | Times Cited: 38
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: 23
Saman Sabet, Tiago Pinto, Satu Kirjoranta, et al.
Journal of Food Engineering (2023) Vol. 357, pp. 111659-111659
Open Access | Times Cited: 23
Linear and nonlinear rheological characterization of capillary protein oleogels as potential fat replacers: Comparison with high internal-phase emulsions
Gao-Shang Wang, Qing Li, Guangxin Feng, et al.
Food Hydrocolloids (2024) Vol. 151, pp. 109824-109824
Closed Access | Times Cited: 14
Gao-Shang Wang, Qing Li, Guangxin Feng, et al.
Food Hydrocolloids (2024) Vol. 151, pp. 109824-109824
Closed Access | Times Cited: 14
Elucidating the modulatory influence of Hofmeister divalent ions on the structural dynamics and rheological properties of soy protein amyloid fibrils
Zichen Cao, Xiaoshuai Wang, Jingwen Zhao, et al.
Food Hydrocolloids (2024) Vol. 151, pp. 109871-109871
Closed Access | Times Cited: 12
Zichen Cao, Xiaoshuai Wang, Jingwen Zhao, et al.
Food Hydrocolloids (2024) Vol. 151, pp. 109871-109871
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
Behnaz Hashemi, Mehdi Varidi, Elham Assadpour, et al.
International Journal of Biological Macromolecules (2024) Vol. 259, pp. 129246-129246
Closed Access | Times Cited: 11
Oleogels as a Promising Alternative to Animal Fat in Saturated Fat-Reduced Meat Products: A Review
Jannatul Ferdaus, Bishal Barman, Niaz Mahmud, et al.
Gels (2024) Vol. 10, Iss. 2, pp. 92-92
Open Access | Times Cited: 10
Jannatul Ferdaus, Bishal Barman, Niaz Mahmud, et al.
Gels (2024) Vol. 10, Iss. 2, pp. 92-92
Open Access | Times Cited: 10
Fabrication, characterization, and oxidation resistance of gelatin/egg white protein cryogel-templated oleogels through apple polyphenol crosslinking
Jiawen Li, Wangjue Shi, Yifeng Sun, et al.
International Journal of Biological Macromolecules (2024) Vol. 277, pp. 134077-134077
Closed Access | Times Cited: 8
Jiawen Li, Wangjue Shi, Yifeng Sun, et al.
International Journal of Biological Macromolecules (2024) Vol. 277, pp. 134077-134077
Closed Access | Times Cited: 8
Preparation of Protein Oleogels: Effect on Structure and Functionality
Annika Feichtinger, Elke Scholten
Foods (2020) Vol. 9, Iss. 12, pp. 1745-1745
Open Access | Times Cited: 67
Annika Feichtinger, Elke Scholten
Foods (2020) Vol. 9, Iss. 12, pp. 1745-1745
Open Access | Times Cited: 67
Recent advances in fabrication of edible polymer oleogels for food applications
Yang Li, Yucheng Zou, Fei Que, et al.
Current Opinion in Food Science (2021) Vol. 43, pp. 114-119
Closed Access | Times Cited: 55
Yang Li, Yucheng Zou, Fei Que, et al.
Current Opinion in Food Science (2021) Vol. 43, pp. 114-119
Closed Access | Times Cited: 55
Structural characterisation and sorption capability of whey protein aerogels obtained by freeze-drying or supercritical drying
Lara Manzocco, Stella Plazzotta, Jeffery Alexander Powell, et al.
Food Hydrocolloids (2021) Vol. 122, pp. 107117-107117
Closed Access | Times Cited: 49
Lara Manzocco, Stella Plazzotta, Jeffery Alexander Powell, et al.
Food Hydrocolloids (2021) Vol. 122, pp. 107117-107117
Closed Access | Times Cited: 49
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
Jiawen Li, Cen Zhang, Yang Li, et al.
Carbohydrate Polymers (2022) Vol. 291, pp. 119603-119603
Closed Access | Times Cited: 37
Formation of protein oleogels via capillary attraction of engineered protein particles
Gao-Shang Wang, Hongyu Chen, Lijuan Wang, et al.
Food Hydrocolloids (2022) Vol. 133, pp. 107912-107912
Closed Access | Times Cited: 35
Gao-Shang Wang, Hongyu Chen, Lijuan Wang, et al.
Food Hydrocolloids (2022) Vol. 133, pp. 107912-107912
Closed Access | Times Cited: 35
Aerogel: Functional Emerging Material for Potential Application in Food: a Review
Subhamoy Dhua, Arun Kumar Gupta, Poonam Mishra
Food and Bioprocess Technology (2022) Vol. 15, Iss. 11, pp. 2396-2421
Closed Access | Times Cited: 31
Subhamoy Dhua, Arun Kumar Gupta, Poonam Mishra
Food and Bioprocess Technology (2022) Vol. 15, Iss. 11, pp. 2396-2421
Closed Access | Times Cited: 31
Bioaerogels as food materials: A state-of-the-art on production and application in micronutrient fortification and active packaging of foods
Pavidharshini Selvasekaran, Ramalingam Chidambaram
Food Hydrocolloids (2022) Vol. 131, pp. 107760-107760
Closed Access | Times Cited: 28
Pavidharshini Selvasekaran, Ramalingam Chidambaram
Food Hydrocolloids (2022) Vol. 131, pp. 107760-107760
Closed Access | Times Cited: 28
Effect of starch type and chitosan supplementation on physicochemical properties, morphology, and oil structuring capacity of composite starch bioaerogels
Farhad Alavi, Ozan N. Ciftci
Food Hydrocolloids (2023) Vol. 141, pp. 108637-108637
Open Access | Times Cited: 21
Farhad Alavi, Ozan N. Ciftci
Food Hydrocolloids (2023) Vol. 141, pp. 108637-108637
Open Access | Times Cited: 21
Oleogels from mesoporous whey and potato protein based aerogel microparticles: Influence of microstructural properties on oleogelation ability
Isabella Jung, Baldur Schroeter, Stella Plazzotta, et al.
Food Hydrocolloids (2023) Vol. 142, pp. 108758-108758
Closed Access | Times Cited: 21
Isabella Jung, Baldur Schroeter, Stella Plazzotta, et al.
Food Hydrocolloids (2023) Vol. 142, pp. 108758-108758
Closed Access | Times Cited: 21
