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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:

Enhancing the health potential of processed meat: the effect of chitosan or carboxymethyl cellulose enrichment on inherent microstructure, water mobility and oxidation in a meat-based food matrix
Minyi Han, Mathias P. Clausen, Morten Christensen, et al.
Food & Function (2018) Vol. 9, Iss. 7, pp. 4017-4027
Closed Access | Times Cited: 36

Showing 1-25 of 36 citing articles:

Using inulin‐based emulsion gels as fat substitute in salt reduced Bologna sausage
Camila de Souza Paglarini, Vitor André Silva Vidal, Wanessa Oliveira Ribeiro, et al.
Journal of the Science of Food and Agriculture (2020) Vol. 101, Iss. 2, pp. 505-517
Open Access | Times Cited: 80
Reducing phosphate in emulsified meat products by adding chia (Salvia hispanica L.) mucilage in powder or gel format: A clean label technological strategy
Ana Karoline Ferreira Ignácio Câmara, Vitor André Silva Vidal, Mírian dos Santos, et al.
Meat Science (2020) Vol. 163, pp. 108085-108085
Closed Access | Times Cited: 72
Chitosan as a Valuable Biomolecule from Seafood Industry Waste in the Design of Green Food Packaging
Barbara Elisabeth Teixeira‐Costa, Cristina T. Andrade
Biomolecules (2021) Vol. 11, Iss. 11, pp. 1599-1599
Open Access | Times Cited: 56
Recent advances in the study of modified cellulose in meat products: Modification method of cellulose, meat quality improvement and safety concern
Lei Zhou, Wangang Zhang, Jingyu Wang
Trends in Food Science & Technology (2022) Vol. 122, pp. 140-156
Closed Access | Times Cited: 38
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
The Beneficial Role of Polysaccharide Hydrocolloids in Meat Products: A Review
Hanxiao Bao, Yuxi Wang, Yue Huang, et al.
Gels (2025) Vol. 11, Iss. 1, pp. 55-55
Open Access | Times Cited: 1
Function of Different Emulsifiers in Spreadable Meat Emulsions: A Systematic Study of Physical Properties
Mathias Baechle, Matías A. Via, Mathias P. Clausen, et al.
Food Biophysics (2025) Vol. 20, Iss. 2
Open Access | Times Cited: 1
Using chitosan and radish powder to improve stability of fermented cooked sausages
Maristela Midori Ozaki, Paulo E. S. Munekata, Aline de Souza Lopes, et al.
Meat Science (2020) Vol. 167, pp. 108165-108165
Closed Access | Times Cited: 52
The role of flavonoids in mitigating food originated heterocyclic aromatic amines that concerns human wellness
Teng Hui, Hongting Deng, Chang Zhang, et al.
Food Science and Human Wellness (2022) Vol. 12, Iss. 4, pp. 975-985
Open Access | Times Cited: 38
Satiety and in vitro digestibility of low saturated fat Bologna sausages added of chia mucilage powder and chia mucilage-based emulsion gel
Ana Karoline Ferreira Ignácio Câmara, Marina Vilar Geraldi, Paula Kiyomi Okuro, et al.
Journal of Functional Foods (2019) Vol. 65, pp. 103753-103753
Open Access | Times Cited: 52
The effect of water-insoluble dietary fiber from star anise on water retention of minced meat gels
Ying Xu, Huimin Yan, Wenping Xu, et al.
Food Research International (2022) Vol. 157, pp. 111425-111425
Closed Access | Times Cited: 25
An overview of the potential application of chitosan in meat and meat products
Sandithi S. Fernando, Cheorun Jo, D.C. Mudannayake, et al.
Carbohydrate Polymers (2023) Vol. 324, pp. 121477-121477
Closed Access | Times Cited: 13
Protocatechuic acid as an inhibitor of lipid oxidation in meat
Teresa Deuchande, Joana F. Fundo, Manuela Pintado, et al.
Meat Science (2024) Vol. 213, pp. 109519-109519
Open Access | Times Cited: 5
The thiolated chitosan: Synthesis, gelling and antibacterial capability
Qiang Luo, Qianqian Han, Ying Wang, et al.
International Journal of Biological Macromolecules (2019) Vol. 139, pp. 521-530
Closed Access | Times Cited: 41
Chitosan hydrogel inclusion in fish mince based emulsion sausages: Effect of gel interaction on functional and physicochemical qualities
Kasturi Chattopadhyay, K.A. Martin Xavier, Porayil Layana, et al.
International Journal of Biological Macromolecules (2019) Vol. 134, pp. 1063-1069
Closed Access | Times Cited: 38
Entanglement of semiflexible polyelectrolytes: Crossover concentrations and entanglement density of sodium carboxymethyl cellulose
Carlos G. Lopez
Journal of Rheology (2020) Vol. 64, Iss. 1, pp. 191-204
Closed Access | Times Cited: 37
Ionotropic Gelation Fronts in Sodium Carboxymethyl Cellulose for Hydrogel Particle Formation
William N. Sharratt, Carlos G. Lopez, Miriam Sarkis, et al.
Gels (2021) Vol. 7, Iss. 2, pp. 44-44
Open Access | Times Cited: 27
Advances in Optical Microscopy for Food Structure Characterization
José C. Bonilla, Matías A. Via, Jonathan R. Brewer, et al.
(2025)
Closed Access
Foie gras pâté without force-feeding
Mathias Baechle, Arlete M. Marques, Matías A. Via, et al.
Physics of Fluids (2025) Vol. 37, Iss. 3
Open Access
Effects of chitosan on the physicochemical properties, in vitro starch digestibility, antimicrobial potentials, and antioxidant activities of purple highland barley noodles
Yongzhu Zhang, Liqing Yin, Hafiz Abdul Rasheed, et al.
LWT (2020) Vol. 132, pp. 109802-109802
Closed Access | Times Cited: 28
Effect of compound dietary fiber of soybean hulls on the gel properties of myofibrillar protein and its mechanism in recombinant meat products
Songshan Zhang, Jun-Ya Duan, Teng-teng Zhang, et al.
Frontiers in Nutrition (2023) Vol. 10
Open Access | Times Cited: 9
Effect of bamboo shoot dietary fiber on gel properties, microstructure and water distribution of pork meat batters
Ke Li, Junya Liu, Lei Fu, et al.
Asian-Australasian Journal of Animal Sciences (2019) Vol. 33, Iss. 7, pp. 1180-1190
Open Access | Times Cited: 29
Effect of bamboo shoot dietary fiber on gel quality, thermal stability and secondary structure changes of pork salt-soluble proteins
Ke Li, Junya Liu, Yanhong Bai, et al.
CyTA - Journal of Food (2019) Vol. 17, Iss. 1, pp. 706-715
Open Access | Times Cited: 26
Reformulation of processed meat to attenuate potential harmful effects in the gastrointestinal tract – A review of current knowledge and evidence of health prospects
Rebekka Thøgersen, Hanne Christine Bertram
Trends in Food Science & Technology (2020) Vol. 108, pp. 111-118
Closed Access | Times Cited: 26
The Assessment of the Possibility of Using Yellow Mealworm Powder in Chicken and Pork Pâté Production
Radosław Bogusz, Małgorzata Latoszewska, Iwona Szymańska, et al.
Applied Sciences (2024) Vol. 14, Iss. 19, pp. 9038-9038
Open Access | Times Cited: 2
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