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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:

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

Showing 1-25 of 149 citing articles:

Oleogel-Based Systems for the Delivery of Bioactive Compounds in Foods
Tiago Pinto, Artur J. Martins, Lorenzo Pastrana, et al.
Gels (2021) Vol. 7, Iss. 3, pp. 86-86
Open Access | Times Cited: 104
Oleogels as a Fat Substitute in Food: A Current Review
Roberta Claro da Silva, Jannatul Ferdaus, Aline Foguel, et al.
Gels (2023) Vol. 9, Iss. 3, pp. 180-180
Open Access | Times Cited: 69
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
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
Oleogels—Their Applicability and Methods of Characterization
Eckhard Flöter, Till Wettlaufer, Valentina Conty, et al.
Molecules (2021) Vol. 26, Iss. 6, pp. 1673-1673
Open Access | Times Cited: 82
Oleogel‐based emulsions: Concepts, structuring agents, and applications in food
Thaís Jordânia Silva, Daniel Barrera‐Arellano, Ana Paula Badan Ribeiro
Journal of Food Science (2021) Vol. 86, Iss. 7, pp. 2785-2801
Open Access | Times Cited: 61
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: 58
Oleogels prepared with low molecular weight gelators: Texture, rheology and sensory properties, a review
Ziyu Wang, Jayani Chandrapala, Tuyen Truong, et al.
Critical Reviews in Food Science and Nutrition (2022) Vol. 63, Iss. 23, pp. 6069-6113
Closed Access | Times Cited: 38
Vegetable oils in emulsified meat products: a new strategy to replace animal fat
Thamirys Lorranne Santos Lima, Gilmar Freire da Costa, Rerisson do Nascimento Alves, et al.
Food Science and Technology (2022) Vol. 42
Open Access | Times Cited: 38
Edible polysaccharide-based oleogels and novel emulsion gels as fat analogues: A review
Xiangfang Hu, Qinbo Jiang, Liyang Du, et al.
Carbohydrate Polymers (2023) Vol. 322, pp. 121328-121328
Closed Access | Times Cited: 33
Influence of cooking techniques on food quality, digestibility, and health risks regarding lipid oxidation
Wangxin Liu, Xianliang Luo, Ying Huang, et al.
Food Research International (2023) Vol. 167, pp. 112685-112685
Closed Access | Times Cited: 32
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: 26
Development and characterization of antioxidant-fortified oleogels by encapsulating hydrophilic tea polyphenols
Zhujian Chen, Zhangyu Shi, Zong Meng
Food Chemistry (2023) Vol. 414, pp. 135664-135664
Closed Access | Times Cited: 25
Characterization of chitosan-gelatin cryogel templates developed by chemical crosslinking and oxidation resistance of camellia oil cryogel-templated oleogels
Jiawen Li, Shunan Zhao, Qinyi Zhu, et al.
Carbohydrate Polymers (2023) Vol. 315, pp. 120971-120971
Closed Access | Times Cited: 25
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: 23
Development and optimization of oleogel made with soy protein isolate and xanthan gum using emulsion template approach and its comparison with solid fats
Saumya Sonam Sinha, Ashutosh Upadhyay‬, Anurag Singh
Heliyon (2024) Vol. 10, Iss. 3, pp. e25224-e25224
Open Access | Times Cited: 12
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: 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
A novel edible solid fat substitute: Preparation of biphasic stabilized bigels based on glyceryl monolaurate and gellan gum
Xinyao Wang, Huan Li, Yang Liu, et al.
International Journal of Biological Macromolecules (2024) Vol. 263, pp. 130081-130081
Closed Access | Times Cited: 8
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
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
Microencapsulation of healthier oils: an efficient strategy to improve the lipid profile of meat products
Rosane Teresinha Heck, José M. Lorenzo, Bibiana Alves dos Santos, et al.
Current Opinion in Food Science (2020) Vol. 40, pp. 6-12
Closed Access | Times Cited: 54
Recent advances on food-grade water-in-oil emulsions: Instability mechanism, fabrication, characterization, application, and research trends
Xin Hong, Qiaoli Zhao, Yuanfa Liu, et al.
Critical Reviews in Food Science and Nutrition (2021) Vol. 63, Iss. 10, pp. 1406-1436
Closed Access | Times Cited: 52
Satiety from healthier and functional foods
Paulo E. S. Munekata, José Ángel Pérez‐Álvarez, Mirian Pateiro, et al.
Trends in Food Science & Technology (2021) Vol. 113, pp. 397-410
Closed Access | Times Cited: 49
Monoglyceride oleogels for lipophilic bioactive delivery – Influence of self-assembled structures on stability and in vitro bioaccessibility of astaxanthin
Shujie Wang, Kefei Chen, Guoqin Liu
Food Chemistry (2021) Vol. 375, pp. 131880-131880
Closed Access | Times Cited: 41
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