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:
Effect of vegetable oil hydrogel emulsion as a fat substitute on the physicochemical properties, fatty acid profile, and color stability of modified atmospheric packaged buffalo burgers
Iftikhar Hussain Badar, Yuexin Li, Haotian Liu, et al.
Meat Science (2023) Vol. 199, pp. 109143-109143
Closed Access | Times Cited: 23
Iftikhar Hussain Badar, Yuexin Li, Haotian Liu, et al.
Meat Science (2023) Vol. 199, pp. 109143-109143
Closed Access | Times Cited: 23
Showing 23 citing articles:
Future prospects of high internal phase pickering emulsions stabilized by natural modified biopolymers as a potential fat substitute in meat products
Iftikhar Hussain Badar, Ziyi Wang, Haotian Liu, et al.
Trends in Food Science & Technology (2023) Vol. 140, pp. 104176-104176
Closed Access | Times Cited: 37
Iftikhar Hussain Badar, Ziyi Wang, Haotian Liu, et al.
Trends in Food Science & Technology (2023) Vol. 140, pp. 104176-104176
Closed Access | Times Cited: 37
Effects of ultrasound-assisted emulsification and carboxymethyl cellulose addition on the rheological and microstructure properties of myofibrillar protein-soybean oil emulsion gel
Lei Zhou, Dacheng Kang, Jingyu Wang, et al.
Food and Bioproducts Processing (2024) Vol. 144, pp. 203-213
Closed Access | Times Cited: 13
Lei Zhou, Dacheng Kang, Jingyu Wang, et al.
Food and Bioproducts Processing (2024) Vol. 144, pp. 203-213
Closed Access | Times Cited: 13
Quality, Thermo-Rheology, and Microstructure Characteristics of Cubic Fat Substituted Pork Patties with Composite Emulsion Gel Composed of Konjac Glucomannan and Soy Protein Isolate
Lai Wei, Yuqing Ren, Lu Huang, et al.
Gels (2024) Vol. 10, Iss. 2, pp. 111-111
Open Access | Times Cited: 10
Lai Wei, Yuqing Ren, Lu Huang, et al.
Gels (2024) Vol. 10, Iss. 2, pp. 111-111
Open Access | Times Cited: 10
Effects and mechanisms of ultrasound-assisted emulsification treatment on the curcumin delivery and digestive properties of myofibrillar protein-carboxymethyl cellulose complex emulsion gel
Lei Zhou, Jiaming Cai, Jingyu Wang, et al.
Food Research International (2024) Vol. 188, pp. 114531-114531
Closed Access | Times Cited: 8
Lei Zhou, Jiaming Cai, Jingyu Wang, et al.
Food Research International (2024) Vol. 188, pp. 114531-114531
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: 7
Iftikhar Hussain Badar, Ziyi Wang, Yafei Zhou, et al.
Meat Science (2024) Vol. 212, pp. 109474-109474
Closed Access | Times Cited: 7
Advances of protein-based emulsion gels as fat analogues: Systematic classification, formation mechanism, and food application
Shaoyi Cen, S. Li, Zong Meng
Food Research International (2024) Vol. 191, pp. 114703-114703
Closed Access | Times Cited: 6
Shaoyi Cen, S. Li, Zong Meng
Food Research International (2024) Vol. 191, pp. 114703-114703
Closed Access | Times Cited: 6
Sustainable production of naturally colored extruded breakfast cereals from blends of broken rice and vegetable flours
Victor Guilherme Sebastião, Daniel Batista, Ana Paula Rebellato, et al.
Food Research International (2023) Vol. 172, pp. 113078-113078
Closed Access | Times Cited: 13
Victor Guilherme Sebastião, Daniel Batista, Ana Paula Rebellato, et al.
Food Research International (2023) Vol. 172, pp. 113078-113078
Closed Access | Times Cited: 13
Development of chitosan/polycaprolactone-thymol Janus films with directional transport and antibacterial properties for meat preservation
Zhaozhang Zhu, Lingna Meng, Zhennan Gao, et al.
International Journal of Biological Macromolecules (2024) Vol. 268, pp. 131669-131669
Closed Access | Times Cited: 5
Zhaozhang Zhu, Lingna Meng, Zhennan Gao, et al.
International Journal of Biological Macromolecules (2024) Vol. 268, pp. 131669-131669
Closed Access | Times Cited: 5
A novel emulsifier for Pickering emulsion composed of whey protein and OSA-pectin loaded with Monascus pigments
Chaoran Yang, Wei Yu, Boyan Gao, et al.
International Journal of Biological Macromolecules (2025), pp. 139490-139490
Closed Access
Chaoran Yang, Wei Yu, Boyan Gao, et al.
International Journal of Biological Macromolecules (2025), pp. 139490-139490
Closed Access
Chitosan Coating Functionalized with Flaxseed Oil and Green Tea Extract as a Bio-Based Solution for Beef Preservation
Cíntia G. Mendes, Joana T. Martins, Fernanda Luísa Lüdtke, et al.
Foods (2023) Vol. 12, Iss. 7, pp. 1447-1447
Open Access | Times Cited: 12
Cíntia G. Mendes, Joana T. Martins, Fernanda Luísa Lüdtke, et al.
Foods (2023) Vol. 12, Iss. 7, pp. 1447-1447
Open Access | Times Cited: 12
ANN-GWO Optimization of Biolubricants from Black Soldier Fly: A Value-Added Approach to Animal Waste Conversion
A.S. Silitonga, Jassinnee Milano, Nur Atiqah Mohamad Aziz, et al.
Results in Engineering (2025), pp. 104437-104437
Open Access
A.S. Silitonga, Jassinnee Milano, Nur Atiqah Mohamad Aziz, et al.
Results in Engineering (2025), pp. 104437-104437
Open Access
Impact of açaí oil and guar gum-based emulsion gel on goat burger quality: Technological, sensory, and fatty acid profile
L. Sodré, Larissa Rodrigues da Silva, Natallya Marques da Silva, et al.
Meat Science (2025), pp. 109823-109823
Closed Access
L. Sodré, Larissa Rodrigues da Silva, Natallya Marques da Silva, et al.
Meat Science (2025), pp. 109823-109823
Closed Access
Influence of different carrageenan contents on the rheological properties and 3D printing suitability of whey isolate protein-based emulsion gels
Xinyu Shi, Jiaqi Liu, Qian Liu, et al.
Food Hydrocolloids (2024), pp. 110839-110839
Closed Access | Times Cited: 3
Xinyu Shi, Jiaqi Liu, Qian Liu, et al.
Food Hydrocolloids (2024), pp. 110839-110839
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: 8
Rubén Domínguez, Bibiana Alves dos Santos, Mirian Pateiro, et al.
Meat Science (2023) Vol. 204, pp. 109277-109277
Closed Access | Times Cited: 8
Utilization of emulsion gels in plant-based meat analog formulations: A review
Vahinika Kothuri, Jong-Hyun Han, Dong Hyun Keum, et al.
Food Hydrocolloids (2024) Vol. 158, pp. 110499-110499
Closed Access | Times Cited: 2
Vahinika Kothuri, Jong-Hyun Han, Dong Hyun Keum, et al.
Food Hydrocolloids (2024) Vol. 158, pp. 110499-110499
Closed Access | Times Cited: 2
Mitigating Toxic Compounds in Deep-Fried Meat: The Antioxidant Potential of Edible Coatings
William Oyom, Ruth Boahemaah Awuku, Yang Bi, et al.
Food and Bioprocess Technology (2024)
Closed Access | Times Cited: 2
William Oyom, Ruth Boahemaah Awuku, Yang Bi, et al.
Food and Bioprocess Technology (2024)
Closed Access | Times Cited: 2
A novel strategy for simultaneous reduction of salt and animal fat in burger using a taste contrast system based on double emulsion
Hadi Hashemi Gahruie, Mohammad Hadi Eskandari, Seyed Mohammad Hashem Hosseini
Current Research in Food Science (2023) Vol. 7, pp. 100644-100644
Open Access | Times Cited: 5
Hadi Hashemi Gahruie, Mohammad Hadi Eskandari, Seyed Mohammad Hashem Hosseini
Current Research in Food Science (2023) Vol. 7, pp. 100644-100644
Open Access | Times Cited: 5
Improvement strategies for fats and oils used in future food processing based on health orientation and sustainability: research progress, challenges and solutions
Jiong Zhang, Min Zhang, Kai Chen, et al.
Critical Reviews in Food Science and Nutrition (2023) Vol. 65, Iss. 1, pp. 47-63
Closed Access | Times Cited: 4
Jiong Zhang, Min Zhang, Kai Chen, et al.
Critical Reviews in Food Science and Nutrition (2023) Vol. 65, Iss. 1, pp. 47-63
Closed Access | Times Cited: 4
Effects of adding different sources of oil powder to the diet on the quality and cecal gut microbesof white feather broilers
Mingming Wang, Jun Sheng, Feng Zhang, et al.
Journal of Functional Foods (2024) Vol. 116, pp. 106151-106151
Open Access | Times Cited: 1
Mingming Wang, Jun Sheng, Feng Zhang, et al.
Journal of Functional Foods (2024) Vol. 116, pp. 106151-106151
Open Access | Times Cited: 1
Red Palm Oil Gelled Emulsion Stabilized by Spirulina (Arthrospira platensis) Protein and Carrageenan as Fat Replacer in Beef Patty
Nurul Afdhaliah, Andriati Ningrum, Arima Diah Setiowati
Food and Bioprocess Technology (2024) Vol. 18, Iss. 4, pp. 3538-3552
Closed Access | Times Cited: 1
Nurul Afdhaliah, Andriati Ningrum, Arima Diah Setiowati
Food and Bioprocess Technology (2024) Vol. 18, Iss. 4, pp. 3538-3552
Closed Access | Times Cited: 1
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
Mine Kırkyol, Ahmet Akköse
GIDA / THE JOURNAL OF FOOD (2024) Vol. 49, Iss. 3, pp. 478-503
Open Access
Use of encapsulated açaí oil with antioxidant potential in fresh sausage
Alinne Karla dos Santos, Natallya Marques da Silva, Marcos Antônio Matiucci, et al.
LWT (2024) Vol. 204, pp. 116469-116469
Open Access
Alinne Karla dos Santos, Natallya Marques da Silva, Marcos Antônio Matiucci, et al.
LWT (2024) Vol. 204, pp. 116469-116469
Open Access
Utilizing chia flour‐based gelled emulsion for the development of functional beef patties with enhanced nutritional profile
Meltem Serdaroğlu, Özlem Yüncü‐Boyacı, Hülya Serpil Kavuşan
Food Science & Nutrition (2024) Vol. 12, Iss. 10, pp. 7316-7330
Open Access
Meltem Serdaroğlu, Özlem Yüncü‐Boyacı, Hülya Serpil Kavuşan
Food Science & Nutrition (2024) Vol. 12, Iss. 10, pp. 7316-7330
Open Access
