Open Access Helper

OpenAlex Citation Counts

OpenAlex Citations Logo

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:

Future foods: a manifesto for research priorities in structural design of foods
David Julian McClements
Food & Function (2020) Vol. 11, Iss. 3, pp. 1933-1945
Closed Access | Times Cited: 67

Showing 1-25 of 67 citing articles:

Nanochitin: Chemistry, Structure, Assembly, and Applications
Long Bai, Liang Liu, Marianelly Esquivel, et al.
Chemical Reviews (2022) Vol. 122, Iss. 13, pp. 11604-11674
Open Access | Times Cited: 224
Recent Innovations in Emulsion Science and Technology for Food Applications
Long Bai, Siqi Huan, Orlando J. Rojas, et al.
Journal of Agricultural and Food Chemistry (2021) Vol. 69, Iss. 32, pp. 8944-8963
Closed Access | Times Cited: 125
Double network hydrogels: Design, fabrication, and application in biomedicines and foods
Yan Yin, Qingzhuo Gu, Xuebo Liu, et al.
Advances in Colloid and Interface Science (2023) Vol. 320, pp. 102999-102999
Closed Access | Times Cited: 44
Plant-Based Seafood Analogs
Meital Kazir, Yoav D. Livney
Molecules (2021) Vol. 26, Iss. 6, pp. 1559-1559
Open Access | Times Cited: 93
Nutritional Qualities and Enhancement of Edible Insects
A. van Huis, Birgit A. Rumpold, Cassandra Maya, et al.
Annual Review of Nutrition (2021) Vol. 41, Iss. 1, pp. 551-576
Closed Access | Times Cited: 88
A Narrative Review of Alternative Protein Sources: Highlights on Meat, Fish, Egg and Dairy Analogues
Miguel Lima, Rui Costa, Ivo Rodrigues, et al.
Foods (2022) Vol. 11, Iss. 14, pp. 2053-2053
Open Access | Times Cited: 66
Crystal network structure and stability of beeswax-based oleogels with different polyunsaturated fatty acid oils
Wanjun Han, Xiuhang Chai, Yuanfa Liu, et al.
Food Chemistry (2021) Vol. 381, pp. 131745-131745
Closed Access | Times Cited: 63
Future foods: Alternative proteins, food architecture, sustainable packaging, and precision nutrition
Fuguo Liu, Moting Li, Qiankun Wang, et al.
Critical Reviews in Food Science and Nutrition (2022) Vol. 63, Iss. 23, pp. 6423-6444
Closed Access | Times Cited: 55
Are quinoa proteins a promising alternative to be applied in plant-based emulsion gel formulation?
Nadia Lingiardi, Micaela Galante, Mariana de Sanctis, et al.
Food Chemistry (2022) Vol. 394, pp. 133485-133485
Closed Access | Times Cited: 42
Development and characterization of walnut oleogels structured by cellulose nanofiber
Xiufen Li, Guanshui Guo, Yuxuan Zou, et al.
Food Hydrocolloids (2023) Vol. 142, pp. 108849-108849
Closed Access | Times Cited: 22
Fabrication and Characterization of novel high internal phase bigels with high mechanical properties: Phase inversion and personalized edible 3D food printing
Jixian Mao, Zong Meng
Food Hydrocolloids (2024) Vol. 153, pp. 110019-110019
Closed Access | Times Cited: 9
The effect of whey protein-puerarin interactions on the formation and performance of protein hydrogels
Yejun Zhong, Jincheng Zhao, Taotao Dai, et al.
Food Hydrocolloids (2020) Vol. 113, pp. 106444-106444
Closed Access | Times Cited: 65
Recent Advances in Food Emulsions and Engineering Foodstuffs Using Plant-Based Nanocelluloses
Long Bai, Siqi Huan, Ya Zhu, et al.
Annual Review of Food Science and Technology (2020) Vol. 12, Iss. 1, pp. 383-406
Closed Access | Times Cited: 59
Recent development in food emulsion stabilized by plant-based cellulose nanoparticles
Mengqi Zhu, Siqi Huan, Shouxin Liu, et al.
Current Opinion in Colloid & Interface Science (2021) Vol. 56, pp. 101512-101512
Closed Access | Times Cited: 55
High pressure homogenization shapes the techno-functionalities and digestibility of pea proteins
Sofia Melchior, Martina Moretton, Sonia Calligaris, et al.
Food and Bioproducts Processing (2021) Vol. 131, pp. 77-85
Closed Access | Times Cited: 54
Applicability of Agro-Industrial By-Products in Intelligent Food Packaging
Silvia Amalia Nemeş, Katalin Szabo, Dan Cristian Vodnar
Coatings (2020) Vol. 10, Iss. 6, pp. 550-550
Open Access | Times Cited: 51
Synthetic biology for future food: Research progress and future directions
Xueqin Lv, Yaokang Wu, Mengyue Gong, et al.
Future Foods (2021) Vol. 3, pp. 100025-100025
Open Access | Times Cited: 51
Control of plant-based biopolymer composite gel texture: Combining potato proteins with different high acyl-low acyl gellan gum ratios
Jaekun Ryu, David Julian McClements
Food Hydrocolloids (2023) Vol. 149, pp. 109636-109636
Closed Access | Times Cited: 16
Multilayered electrospinning strategy for increasing the bioaccessibility of lycopene in gelatin-based sub-micron fiber structures
Esmaeel Charpashlo, Behrouz Ghorani, Mohebbat Mohebbi
Food Hydrocolloids (2020) Vol. 113, pp. 106411-106411
Closed Access | Times Cited: 44
Yeast cell-derived delivery systems for bioactives
Chen Tan, Meigui Huang, David Julian McClements, et al.
Trends in Food Science & Technology (2021) Vol. 118, pp. 362-373
Closed Access | Times Cited: 40
All-natural oil-in-water high internal phase Pickering emulsions featuring interfacial bilayer stabilization
Shengnan Tao, Xin Guan, Yunxing Li, et al.
Journal of Colloid and Interface Science (2021) Vol. 607, pp. 1491-1499
Closed Access | Times Cited: 39
The Effect of Crystallization Conditions on the Structural Properties of Oleofoams Made of Cocoa Butter Crystals and High Oleic Sunflower Oil
Lorenzo Metilli, Aris Lazidis, M.J. Francis, et al.
Crystal Growth & Design (2021) Vol. 21, Iss. 3, pp. 1562-1575
Open Access | Times Cited: 33
Efficient Utilization of Tea Resources through Encapsulation: Dual Perspectives from Core Material to Wall Material
Yongkai Yuan, Mengjie Ma, Shuaizhong Zhang, et al.
Journal of Agricultural and Food Chemistry (2023) Vol. 71, Iss. 3, pp. 1310-1324
Closed Access | Times Cited: 13
Microbial nattokinase: from synthesis to potential application
Yanan Sheng, Jiani Yang, Changyuan Wang, et al.
Food & Function (2023) Vol. 14, Iss. 6, pp. 2568-2585
Closed Access | Times Cited: 13
Potential functional oleogels based on phytosterol and diacylglycerol corn oil: Development and physicochemical characterization
Min Pang, Xu Lu, Yingge Wang, et al.
LWT (2024) Vol. 198, pp. 115987-115987
Open Access | Times Cited: 5
Page 1 - Next Page

Scroll to top