Open Access Helper

OpenAlex Citation Counts

OpenAlex Citations Logo

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:

Showing 23 citing articles:

Physicochemical stability and in vitro digestibility of goat milk affected by freeze-thaw cycles
Yue Ma, Jinzhe Li, Yuxuan Huang, et al.
Food Chemistry (2022) Vol. 404, pp. 134646-134646
Closed Access | Times Cited: 35
Recent trends in design of healthier fat replacers: Type, replacement mechanism, sensory evaluation method and consumer acceptance
Yuanxue Gao, Yan Zhao, Yao Yao, et al.
Food Chemistry (2024) Vol. 447, pp. 138982-138982
Closed Access | Times Cited: 10
Recent trends in oleosomes: Extraction methods, structural characterization, and novel applications
Zhangyu Shi, Kangyu Li, Zong Meng
Trends in Food Science & Technology (2024) Vol. 151, pp. 104621-104621
Closed Access | Times Cited: 4
Black garlic particles as a natural pigment and emulsifier in a Pickering emulsion based low fat innovative mayonnaise: Improved rheology and bioactivity
V. Vathsala, Vivek Saurabh, Ganesh Kumar Choupdar, et al.
Food Research International (2023) Vol. 173, pp. 113484-113484
Closed Access | Times Cited: 6
Physico-Chemical Characteristics, Sensory Attributes and Oxidative Stability of Soy Milk Mayonnaise Enriched in Carotenoids from Tomato By-Products
Ana Maria Blejan, Violeta Nour
Applied Sciences (2023) Vol. 13, Iss. 12, pp. 7101-7101
Open Access | Times Cited: 5
Shrimp Oil-Enriched Mayonnaise Prepared Using Fish Myofibrillar Protein as a Substitute for Egg Yolk: Physical, Rheological, and Sensory Properties
Bharathipriya Rajasekaran, Avtar Singh, Bin Zhang, et al.
Colloids and Interfaces (2024) Vol. 8, Iss. 2, pp. 22-22
Open Access | Times Cited: 1
Rheological and stability of mayonnaise‐based Pickering emulsions stabilised by modified rice starch granules as a plant‐based emulsifier
Elham Taghavi, Cynthia Andriani, Nordalia Nordin, et al.
International Journal of Food Science & Technology (2024) Vol. 59, Iss. 8, pp. 5651-5663
Closed Access | Times Cited: 1
Structural, physiochemical, and tribological properties of whey protein-based microgels: Effects of pH and ion strength
Mengya Sun, Borui Li, David Julian McClements, et al.
Food Bioscience (2024) Vol. 61, pp. 104872-104872
Closed Access | Times Cited: 1
Plant oil body as an effective improver for surimi-based 3D printing
Ruizhi Yang, Lingxiang Bao, Yijin Liu, et al.
Additive manufacturing (2024) Vol. 93, pp. 104422-104422
Closed Access | Times Cited: 1
Fabrication and characterization of mayonnaise based on xanthan gum/lysozyme nanoparticles and konjac glucomannan as egg yolk substitutes under different temperature stresses
Wei Xu, Yongpeng Yin, Beijun Cao, et al.
LWT (2024), pp. 116832-116832
Open Access | Times Cited: 1
Effects of FeII, tannic acid, and pH on the physicochemical stability of oil body emulsions
Yi Liao, Yufan Sun, Mengxue Kang, et al.
LWT (2023) Vol. 178, pp. 114609-114609
Open Access | Times Cited: 4
Plant‐based fat substitutes with promising functional properties and health benefits
Tianyi Zhang, Xin Zhang, Xiangqi Zhou, et al.
Journal of the American Oil Chemists Society (2023) Vol. 101, Iss. 11, pp. 1183-1196
Closed Access | Times Cited: 3
Characterization, Sensory and Oxidative Stability Analysis of Vegetable Mayonnaise Formulated with Olive Leaf Vinegar as an Active Ingredient
Antonella De Leonardis, Vincenzo Macciola, Ayesha Iftikhar, et al.
Foods (2022) Vol. 11, Iss. 24, pp. 4006-4006
Open Access | Times Cited: 5
Synergistic effect of gum arabic and xanthan gum on improving rheological properties of low‐fat mayonnaise with egg white protein microparticle as a fat mimetic
Yefan Shi, Junhua Li, Luping Gu, et al.
International Journal of Food Science & Technology (2022) Vol. 58, Iss. 3, pp. 1037-1048
Closed Access | Times Cited: 4
RECIPE INNOVATIONS AS INGREDIENT TRANSFORMATIONS OF THE MAYONNAISE MARKET
Tetiana Filinska, Antonina Filinska
TECHNICAL SCIENCES AND TECHNOLOGIES (2024), Iss. 1(35), pp. 212-224
Open Access
Dietary choline intake in European and non-european populations: current status and future trends—a narrative review
Ewelina Żuk, Grzegorz Nikrandt, Agata Chmurzyńska
Nutrition Journal (2024) Vol. 23, Iss. 1
Open Access
Development and evaluation of a novel margarine using starch hydrogel combined edible wax oleogel bigels
Jia Hu, Yuan Gao, Qiujing Lu, et al.
Journal of Food Engineering (2024), pp. 112360-112360
Closed Access
Effect of red ginseng extract on the quality characteristics of mayonnaise
Jung Soo Kim, Jiyoon Kim, Inju Nam, et al.
Deleted Journal (2024) Vol. 31, Iss. 5, pp. 800-810
Closed Access
Consequence of high-pressure homogenization on the whipping characteristics of soybean oil body cream
Jinzhe Li, Heyang Xu, Guangjie Wang, et al.
Food Chemistry (2024) Vol. 468, pp. 142450-142450
Closed Access
Effect of maltodextrin on the oxidative stability of ultrasonically induced soybean oil bodies microcapsules
Zhimin Li, Bingyu Sun, Ying Zhu, et al.
Frontiers in Nutrition (2022) Vol. 9
Open Access | Times Cited: 3
Formulation of functional mayonnaise with defatted wheat germ flour as egg yolk substitute: Rheological, textural and stability analyses
Mehran Aalami, Mahshid Rahbari, Salar Ali Ahmed, et al.
Korean Journal of Food Preservation (2023) Vol. 30, Iss. 3, pp. 405-418
Open Access | Times Cited: 1
Synthesis and application of a new antibacterial surfactant from apricot kernel oil
Hanaa Soliman
Scientific Reports (2023) Vol. 13, Iss. 1
Open Access | Times Cited: 1
Development of Low-Fat Mayonnaise with Natural Colorant from Tomato Peels Nanopowder
Herly Evanuarini, Agus Susilo, Dedes Amertaningtyas
Jurnal Ilmu-Ilmu Peternakan (2023) Vol. 33, Iss. 3, pp. 393-402
Open Access
Page 1

Scroll to top