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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:

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

Showing 11 citing articles:

Study on stabilized mechanism of high internal phase Pickering emulsions based on commercial yeast proteins: Modulating the characteristics of Pickering particle via sonication
Tianfu Cheng, Guofang Zhang, Fuwei Sun, et al.
Ultrasonics Sonochemistry (2024) Vol. 104, pp. 106843-106843
Open Access | Times Cited: 10
Combined effects of high-pressure processing, sodium salt and MTGase on textural characteristics of fish emulsion sausages from threadfin bream surimi
Phatthira Sakamut, Boodsayapuk Akkarapukjinda, Worawan Hongviangjan, et al.
International Journal of Food Science & Technology (2025)
Closed Access
An instrumental analysis of changes in the physicochemical and mechanical properties of smoked and mould salamis during storage
Jerzy Stangierski, Ryszard Rezler, Przemysław Siejak, et al.
Journal of Food Engineering (2025), pp. 112486-112486
Closed Access
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
Fat Replacers in Food System: A Focus on Ingredients, Fabrication Methods, and Applications in Food Products
Ummul Fadillah, Andi Dirpan, Amir Syarifuddin
Future Foods (2024) Vol. 10, pp. 100490-100490
Open Access | Times Cited: 1
Unlocking aroma in three types of vinasse fish by sensomics approach
Xiao Zhang, H. Li, Dan Wu, et al.
Food Chemistry (2024) Vol. 460, pp. 140496-140496
Closed Access
Yeast Proteins: Proteomics, Extraction, Modification, Functional Characterization, and Structure: A Review
Yan Zhao, Zhaowei Han, Xuchun Zhu, et al.
Journal of Agricultural and Food Chemistry (2024) Vol. 72, Iss. 34, pp. 18774-18793
Closed Access
Yeast cell wall-derived proteins: identification and characterization as food emulsifiers
Daiki Saito, Shinsuke Nerome, Manami Tachiwana, et al.
Food Hydrocolloids (2024), pp. 110746-110746
Open Access
Effect of β-sitosterol and oil phase on gel properties, microstructure and sensory characteristics of pea protein/carrageenan emulsion gels as solid fat substitutes
Wenbo Hou, Jie Long, Caimeng Zhang, et al.
Food Hydrocolloids (2024), pp. 110751-110751
Closed Access
A Novel Image‐Based Assessment for Pork Quality Classification via Electrochemical Impedance Combined With Sensory Evaluation
Yuezhong Mao, Chengxi Yan, Xiaotong Liu, et al.
Food Science & Nutrition (2024) Vol. 13, Iss. 1
Open Access
Collaborative stabilizing effect of trehalose and myofibrillar protein on high internal phase emulsions: Improved freeze-thaw stability and 3D printability
Zehan Hong, Yaqiu Kong, Jieling Chen, et al.
Food Chemistry (2024) Vol. 469, pp. 142564-142564
Closed Access
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