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:
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
Saumya Sonam Sinha, Ashutosh Upadhyay, Anurag Singh
Heliyon (2024) Vol. 10, Iss. 3, pp. e25224-e25224
Open Access | Times Cited: 12
Showing 12 citing articles:
BIGELS A VERSATILE GEL COMPOSITE FOR TAILORED APPLICATION IN FOOD INDUSTRIES: A REVIEW
Saumya Sonam Sinha, Ashutosh Upadhyay, Anurag Singh, et al.
Food Structure (2024) Vol. 41, pp. 100380-100380
Closed Access | Times Cited: 11
Saumya Sonam Sinha, Ashutosh Upadhyay, Anurag Singh, et al.
Food Structure (2024) Vol. 41, pp. 100380-100380
Closed Access | Times Cited: 11
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 | Times Cited: 1
Yang Li, Shijie Zheng, Yuanyuan Song, et al.
International Journal of Biological Macromolecules (2025), pp. 140317-140317
Closed Access | Times Cited: 1
Effectiveness of wax–bovine bone protein-grapeseed oil composite oleogels as a margarine substitute in cookies: Characteristics of fat substitutes and baking properties
Jingya Chen, Wenjing Shi, Yazhi Liu, et al.
International Journal of Biological Macromolecules (2025) Vol. 306, pp. 141649-141649
Closed Access
Jingya Chen, Wenjing Shi, Yazhi Liu, et al.
International Journal of Biological Macromolecules (2025) Vol. 306, pp. 141649-141649
Closed Access
Oleogels based on protein fibrils-hordein-xanthan gum complexes: Formation, structure, and physicochemical properties
Yunan Jin, Xiaomeng Li, Jingwen Wu, et al.
Food Research International (2025) Vol. 208, pp. 116244-116244
Closed Access
Yunan Jin, Xiaomeng Li, Jingwen Wu, et al.
Food Research International (2025) Vol. 208, pp. 116244-116244
Closed Access
From liquid to solid: Exploring techniques, applications, and challenges of structured oils as fat replacements in food formulations
Ecaterina Savchina, Antonella L. Grosso, Petra Massoner, et al.
Comprehensive Reviews in Food Science and Food Safety (2025) Vol. 24, Iss. 2
Open Access
Ecaterina Savchina, Antonella L. Grosso, Petra Massoner, et al.
Comprehensive Reviews in Food Science and Food Safety (2025) Vol. 24, Iss. 2
Open Access
Whey protein-structured oleogels: Effect of α-lactalbumin addition and ultrasonication treatment on oleogelation
Qiu-Ya Ji, Ran Feng, Yunong Chen, et al.
Food Chemistry (2025), pp. 143498-143498
Closed Access
Qiu-Ya Ji, Ran Feng, Yunong Chen, et al.
Food Chemistry (2025), pp. 143498-143498
Closed Access
Microgel Particles of Chlorella pyrenoidosa Protein to Fabricate Camellia Oil-Based Oleogels by Pickering Emulsion-Templated Approach
Kaini Chen, Qinbo Jiang, Hui Zhang
ACS Food Science & Technology (2024) Vol. 4, Iss. 6, pp. 1501-1510
Closed Access | Times Cited: 3
Kaini Chen, Qinbo Jiang, Hui Zhang
ACS Food Science & Technology (2024) Vol. 4, Iss. 6, pp. 1501-1510
Closed Access | Times Cited: 3
Preparation of Ovalbumin/Xanthan Gum/Chitosan Pickering Emulsion Oleogel Added with Amomum villosum Lour. Extract and Its Application in Cookies
Shan Xue, Jilong Zhao, Zhouyi Xiong, et al.
Gels (2024) Vol. 10, Iss. 11, pp. 683-683
Open Access | Times Cited: 2
Shan Xue, Jilong Zhao, Zhouyi Xiong, et al.
Gels (2024) Vol. 10, Iss. 11, pp. 683-683
Open Access | Times Cited: 2
Investigating the impact of lecithin addition on rheological and textural properties of oleogels prepared from soy protein isolate‐xanthan gum
Saumya Sonam Sinha, Ashutosh Upadhyay, Anurag Singh
International Journal of Food Science & Technology (2024) Vol. 59, Iss. 10, pp. 7152-7158
Closed Access
Saumya Sonam Sinha, Ashutosh Upadhyay, Anurag Singh
International Journal of Food Science & Technology (2024) Vol. 59, Iss. 10, pp. 7152-7158
Closed Access
MP-based plant oleogels structuring with various unsaturated oil: Fabrication, characterization, and in-vitro digestion
Yuan Li, Limin Wang, Xue Lu, et al.
International Journal of Biological Macromolecules (2024) Vol. 283, pp. 137773-137773
Closed Access
Yuan Li, Limin Wang, Xue Lu, et al.
International Journal of Biological Macromolecules (2024) Vol. 283, pp. 137773-137773
Closed Access
Impact of ultrasonication and high-pressure homogenization on the structure and characteristics of emulsion-templated oleogels stabilized by low-density lipoprotein/pectin complexes
Mahmoud Abou-Elsoud, Mohamed Salama, Shuze Ren, et al.
Food Hydrocolloids (2024), pp. 110985-110985
Closed Access
Mahmoud Abou-Elsoud, Mohamed Salama, Shuze Ren, et al.
Food Hydrocolloids (2024), pp. 110985-110985
Closed Access
Soy Protein–Xanthan Gum Noncovalent Interactions: Exploring Functional Outcomes and Food Applications
Bertrand Muhoza, Yves Harimana, Eugénie Kayitesi, et al.
ACS Food Science & Technology (2024)
Closed Access
Bertrand Muhoza, Yves Harimana, Eugénie Kayitesi, et al.
ACS Food Science & Technology (2024)
Closed Access
