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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:

Effects of liquid oil vs. oleogel co-ingested with a carbohydrate-rich meal on human blood triglycerides, glucose, insulin and appetite
Sze‐Yen Tan, Elaine Peh, Alejandro G. Marangoni, et al.
Food & Function (2016) Vol. 8, Iss. 1, pp. 241-249
Open Access | Times Cited: 62

Showing 1-25 of 62 citing articles:

Plant Proteins for Future Foods: A Roadmap
Shaun Yong Jie Sim, Akila SRV, Jie Hong Chiang, et al.
Foods (2021) Vol. 10, Iss. 8, pp. 1967-1967
Open Access | Times Cited: 214
Re-thinking functional food development through a holistic approach
Marilisa Alongi, Monica Anese
Journal of Functional Foods (2021) Vol. 81, pp. 104466-104466
Open Access | Times Cited: 191
Applications of fat mimetics for the replacement of saturated and hydrogenated fat in food products
Ashok R. Patel, Reed A. Nicholson, Alejandro G. Marangoni
Current Opinion in Food Science (2020) Vol. 33, pp. 61-68
Closed Access | Times Cited: 166
Oleogels for development of health-promoting food products
Artur J. Martins, A. A. Vicente, Lorenzo Pastrana, et al.
Food Science and Human Wellness (2019) Vol. 9, Iss. 1, pp. 31-39
Open Access | Times Cited: 149
Chemical composition and health benefits of coconut oil: an overview
Afka Deen, Rizliya Visvanathan, Dhanushki Wickramarachchi, et al.
Journal of the Science of Food and Agriculture (2020) Vol. 101, Iss. 6, pp. 2182-2193
Closed Access | Times Cited: 145
Edible oleogels as solid fat alternatives: Composition and oleogelation mechanism implications
Linlin Li, Guoqin Liu, Oliver Bogojevic, et al.
Comprehensive Reviews in Food Science and Food Safety (2022) Vol. 21, Iss. 3, pp. 2077-2104
Closed Access | Times Cited: 78
Oleogels as a Fat Substitute in Food: A Current Review
Roberta Claro da Silva, Jannatul Ferdaus, Aline Foguel, et al.
Gels (2023) Vol. 9, Iss. 3, pp. 180-180
Open Access | Times Cited: 69
Ethylcellulose oleogels for lipophilic bioactive delivery – effect of oleogelation on in vitro bioaccessibility and stability of beta-carotene
Chloe M. O′Sullivan, Maya Davidovich‐Pinhas, Amanda J. Wright, et al.
Food & Function (2017) Vol. 8, Iss. 4, pp. 1438-1451
Closed Access | Times Cited: 156
Health Effects of Coconut Oil—A Narrative Review of Current Evidence
Taylor C. Wallace
Journal of the American College of Nutrition (2018) Vol. 38, Iss. 2, pp. 97-107
Closed Access | Times Cited: 117
Advances in our understanding of the structure and functionality of edible fats and fat mimetics
Alejandro G. Marangoni, John van Duynhoven, Nuria C. Acevedo, et al.
Soft Matter (2019) Vol. 16, Iss. 2, pp. 289-306
Closed Access | Times Cited: 114
Effect of different oleogelators on lipolysis and curcuminoid bioaccessibility upon in vitro digestion of sunflower oil oleogels
Sonia Calligaris, Marilisa Alongi, Paolo Lucci, et al.
Food Chemistry (2020) Vol. 314, pp. 126146-126146
Open Access | Times Cited: 109
A critical review on structures, health effects, oxidative stability, and sensory properties of oleogels
Hong‐Sik Hwang
Biocatalysis and Agricultural Biotechnology (2020) Vol. 26, pp. 101657-101657
Closed Access | Times Cited: 108
Impact of different oil gelators and oleogelation mechanisms on digestive lipolysis of canola oil oleogels
Areen Ashkar, Sharon Laufer, Jasmine Rosen‐Kligvasser, et al.
Food Hydrocolloids (2019) Vol. 97, pp. 105218-105218
Closed Access | Times Cited: 103
Reducing the glycemic impact of carbohydrates on foods and meals: Strategies for the food industry and consumers with special focus on Asia
May Sui Mei Wee, Christiani Jeyakumar Henry
Comprehensive Reviews in Food Science and Food Safety (2020) Vol. 19, Iss. 2, pp. 670-702
Open Access | Times Cited: 101
Biophysical insights into modulating lipid digestion in food emulsions
Alejandra Acevedo-Fani, Harjinder Singh
Progress in Lipid Research (2021) Vol. 85, pp. 101129-101129
Open Access | Times Cited: 87
Structural characterization of oleogels from whey protein aerogel particles
Stella Plazzotta, Sonia Calligaris, Lara Manzocco
Food Research International (2020) Vol. 132, pp. 109099-109099
Closed Access | Times Cited: 81
Food Matrix and Macronutrient Digestion
Edoardo Capuano, Anja E.M. Janssen
Annual Review of Food Science and Technology (2021) Vol. 12, Iss. 1, pp. 193-212
Open Access | Times Cited: 63
Production, health implications and applications of oleogels as fat replacer in food system: A review
Tzyi Horng Tan, Eng‐Seng Chan, Maslia Manja, et al.
Journal of the American Oil Chemists Society (2023) Vol. 100, Iss. 9, pp. 681-697
Open Access | Times Cited: 26
Clustering of oleogel production methods reveals pitfalls and advantages for sustainable, upscalable, and oxidative stable oleogels
Saman Sabet, Tiago Pinto, Satu Kirjoranta, et al.
Journal of Food Engineering (2023) Vol. 357, pp. 111659-111659
Open Access | Times Cited: 23
A review of different frying oils and oleogels as alternative frying media for fat-uptake reduction in deep-fat fried foods
Niaz Mahmud, Joinul Islam, William Oyom, et al.
Heliyon (2023) Vol. 9, Iss. 11, pp. e21500-e21500
Open Access | Times Cited: 23
Ethylcellulose oleogels with extra virgin olive oil: the role of oil minor components on microstructure and mechanical strength
Veronica Giacintucci, Carla Di Mattia, Giampiero Sacchetti, et al.
Food Hydrocolloids (2018) Vol. 84, pp. 508-514
Closed Access | Times Cited: 61
Trans fatty acids in food: A review on dietary intake, health impact, regulations and alternatives
Tanya Nagpal, Jatindra K. Sahu, Sunil Kumar Khare, et al.
Journal of Food Science (2021) Vol. 86, Iss. 12, pp. 5159-5174
Closed Access | Times Cited: 54
Designing food for the elderly: the critical impact of food structure
Sonia Calligaris, Martina Moretton, Sofia Melchior, et al.
Food & Function (2022) Vol. 13, Iss. 12, pp. 6467-6483
Open Access | Times Cited: 31
The colloid and interface strategies to inhibit lipid digestion for designing low-calorie food
Shanan Chen, Cristian Dima, Mohammad Saeed Kharazmi, et al.
Advances in Colloid and Interface Science (2023) Vol. 321, pp. 103011-103011
Closed Access | Times Cited: 19
Virgin coconut oil oleogel: gelation mechanism, rheological, structural and thermal properties
Pinchu Elizabath Thomas, M. Saravanan, P. Prabhasankar
International Journal of Food Science & Technology (2023) Vol. 58, Iss. 3, pp. 1434-1443
Closed Access | Times Cited: 16
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