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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:

Chemical, technological, instrumental, microstructural, oxidative and sensory properties of emulsified sausages formulated with microparticulated whey protein to substitute animal fat
Burcu Öztürk, Müge Urgu-Öztürk, Meltem Serdaroğlu, et al.
Meat Science (2021) Vol. 184, pp. 108672-108672
Closed Access | Times Cited: 33

Showing 1-25 of 33 citing articles:

Effect of oil-modified crosslinked starch as a new fat replacer on gel properties, water distribution, and microstructures of pork meat batter
Xiaoyun Zhao, Ruotong Guo, Xuxu Li, et al.
Food Chemistry (2022) Vol. 409, pp. 135337-135337
Closed Access | Times Cited: 38
Main animal fat replacers for the manufacture of healthy processed meat products
Rubén Domínguez, José M. Lorenzo, Mirian Pateiro, et al.
Critical Reviews in Food Science and Nutrition (2022) Vol. 64, Iss. 9, pp. 2513-2532
Closed Access | Times Cited: 37
Quality characteristics and gastrointestinal fate of low fat emulsified sausage formulated with konjac glucomannan/oat β-glucan composite hydrogel
Xiaoyuan Geng, Yu Zhao, Nuo Zhao, et al.
International Journal of Biological Macromolecules (2023) Vol. 239, pp. 124251-124251
Closed Access | Times Cited: 28
The effects of modified quinoa protein emulsion as fat substitutes in frankfurters
Shengming Zhao, Xiaorui Yuan, Yang Liu, et al.
Meat Science (2023) Vol. 202, pp. 109215-109215
Closed Access | Times Cited: 19
Emulsified sausages with yeast protein as an animal fat replacer: Effects on nutritional composition, spatial structure, gel performance, and sensory quality
Ruotong Guo, Jian Xiong, Pei Li, et al.
Meat Science (2024) Vol. 210, pp. 109433-109433
Closed Access | Times Cited: 11
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
Innovative applications of whey protein for sustainable dairy industry: Environmental and technological perspectives—A comprehensive review
Safaa El-Aidie, Gamal S. A. Khalifa
Comprehensive Reviews in Food Science and Food Safety (2024) Vol. 23, Iss. 2
Closed Access | Times Cited: 8
Effect of flaxseed-derived diglyceride-based high internal phase Pickering emulsion on the quality characteristics of reformulated beef burgers
Iftikhar Hussain Badar, Ziyi Wang, Yafei Zhou, et al.
Meat Science (2024) Vol. 212, pp. 109474-109474
Closed Access | Times Cited: 6
Utilizing ultrasound combined with quinoa protein to improve the texture and rheological properties of Chinese style reduced-salt pork meatballs (lion’s head)
S.‐T. Jiang, Qian Li, Tao Wang, et al.
Ultrasonics Sonochemistry (2024) Vol. 109, pp. 106997-106997
Open Access | Times Cited: 4
Quality of Beef Burgers Formulated with Fat Substitute in a Form of Freeze-Dried Hydrogel Enriched with Açai Oil
Monika Hanula, Arkadiusz Szpicer, Elżbieta Górska‐Horczyczak, et al.
Molecules (2022) Vol. 27, Iss. 12, pp. 3700-3700
Open Access | Times Cited: 25
Study of the effect of canola proteins-xanthan based Pickering emulsion as animal fat replacer in a food matrix produced from mechanically separated meat
Mahsa Rezaee, Mohammed Aïder
Meat Science (2023) Vol. 204, pp. 109283-109283
Closed Access | Times Cited: 12
Quality Characteristics of Reduced-Fat Emulsified Sausages Made with Yeast Mannoprotein Enzymatically Prepared with a β-1,6-glucanase
Lingli Zhong, Xiangrui Guo, Huizhen Xue, et al.
Foods (2023) Vol. 12, Iss. 13, pp. 2486-2486
Open Access | Times Cited: 11
Preparation, characterization of curdlan-based emulsion micro-gel particles and its application in low-fat pork sausages
Xirui Zhang, Yaxian Guo, Hong Liu, et al.
LWT (2023) Vol. 185, pp. 115160-115160
Open Access | Times Cited: 11
Developing animal fat substitute in low-fat meatballs: A strategy to use high internal phase emulsions stabilized by Prinsepia utilis Royle protein
Yu Wang, Xuefeng Wang, Jie Guo, et al.
Food Chemistry (2024) Vol. 460, pp. 140386-140386
Closed Access | Times Cited: 3
Elevating meat products: Unleashing novel gel techniques for enhancing lipid profiles
Rubén Domínguez, Bibiana Alves dos Santos, Mirian Pateiro, et al.
Meat Science (2023) Vol. 204, pp. 109277-109277
Closed Access | Times Cited: 7
Physical-chemical, water distribution and protein conformation of reduced-fat frankfurters with Artemisia sphaerocephala Krasch gum to substitute pork back fat
Yanyan Zhao, Shengkai Zhang, Shengming Zhao, et al.
LWT (2023) Vol. 181, pp. 114770-114770
Open Access | Times Cited: 6
Recent progress of fat reduction strategies for emulsion type meat products
Haozhen Zhang, Weiyi Zhang, Xianming Zeng, et al.
Food Materials Research (2022) Vol. 2, Iss. 1, pp. 1-10
Open Access | Times Cited: 9
Effect of electro-activated ascorbate solution on physico-chemical properties of processed meat made with xanthan-canola protein Pickering emulsion as animal fat replacer
Mahsa Rezaee, Seddik Khalloufi, Mohammed Aïder
Food Chemistry Advances (2024) Vol. 4, pp. 100703-100703
Open Access | Times Cited: 1
Exploiting High α-Linolenic Acid Flaxseed Oil-Based Capillary Protein Oleogels for the Reformulation of Emulsified Sausage: A Study on Technological, Microstructural, and Nutritional Aspects
Longyuan Zhang, Hongyu Chen, Gao-Shang Wang, et al.
ACS Food Science & Technology (2024) Vol. 4, Iss. 9, pp. 2146-2154
Closed Access | Times Cited: 1
Gel‐type emulsified muscle products: Mechanisms, affecting factors, and applications
Shichen Zhu, Hao Zhu, Siyao Xu, et al.
Comprehensive Reviews in Food Science and Food Safety (2022) Vol. 21, Iss. 6, pp. 5225-5242
Closed Access | Times Cited: 5
Development of a premix based on micellar casein for fortification of meat systems with vitamin A
Narek A. Dzhangiryan, V. I. Shipulin, D. N. Volodin
Theory and practice of meat processing (2024) Vol. 9, Iss. 1, pp. 65-74
Open Access
Formulation of Chicken Sausages Enriched with Clove (Syzygium Aromaticum) Powder and Sesame (Sesamum Indicum L.) Flour during the Fermentation Stage
S. Moriken, Bibette Jérôme, Christine Campagne, et al.
African Journal of Agriculture and Food Science (2024) Vol. 7, Iss. 2, pp. 134-157
Open Access
ET ÜRÜNLERİNDE YAĞ İKAME MADDELERİNİN KULLANIMI
Mine Kırkyol, Ahmet Akköse
GIDA / THE JOURNAL OF FOOD (2024) Vol. 49, Iss. 3, pp. 478-503
Open Access
Preparation of Sunflower Wax-Based Oleofoams and its Application in Inflatable Reduced-Fat Mayonnaise
Lijuan Han, Mengjie Liu, Yahui Sun, et al.
(2024)
Closed Access
Advances in the Production of Low-Fat Meat Products
Saqib Gulzar
(2024), pp. 565-577
Closed Access
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