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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:

Steering protein and lipid digestibility by oleogelation with protein aerogels
Stella Plazzotta, Marilisa Alongi, Lorenzo De Berardinis, et al.
Food & Function (2022) Vol. 13, Iss. 20, pp. 10601-10609
Open Access | Times Cited: 16

Showing 16 citing articles:

Protein aerogels as food-grade delivery systems - A comprehensive review
Ana Catarina Leite, Ricardo N. Pereira, Rui M. Rodrigues
Food Hydrocolloids (2025), pp. 111138-111138
Closed Access | Times Cited: 1
Oleogels from mesoporous whey and potato protein based aerogel microparticles: Influence of microstructural properties on oleogelation ability
Isabella Jung, Baldur Schroeter, Stella Plazzotta, et al.
Food Hydrocolloids (2023) Vol. 142, pp. 108758-108758
Closed Access | Times Cited: 22
Optimising Soy and Pea Protein Gelation to Obtain Hydrogels Intended as Precursors of Food-Grade Dried Porous Materials
Lorenzo De Berardinis, Stella Plazzotta, Lara Manzocco
Gels (2023) Vol. 9, Iss. 1, pp. 62-62
Open Access | Times Cited: 16
In vitro digestion of starch and protein aerogels generated from defatted rice bran via supercritical carbon dioxide drying
Sumanjot Kaur, Ali Ubeyitogullari
Food Chemistry (2024) Vol. 455, pp. 139833-139833
Closed Access | Times Cited: 5
Oleogelation of extra virgin olive oil by different gelators affects lipid digestion and polyphenol bioaccessibility
Francesco Ciuffarin, Marilisa Alongi, Stella Plazzotta, et al.
Food Research International (2023) Vol. 173, pp. 113239-113239
Open Access | Times Cited: 12
Oleogel Preparation Methods and Classification
Tiago Pinto, Saman Sabet, Afsane Kazerani García, et al.
Springer eBooks (2024), pp. 77-114
Closed Access | Times Cited: 4
Valorization of Pangasius byproduct oil in wax‐structured oleogels as a potential butter substitute for reduced‐fat chocolate‐based products
Wahyu Ramadhan, Fajar Domychen Sihombing, Bambang Riyanto, et al.
Journal of the American Oil Chemists Society (2025)
Closed Access
Innovative non-thermal processing: Unraveling structural and functional transformations in food macromolecules—Starch, proteins, and lipids
Hanbing Jia, Feiyue Ren, Hongzhi Liu
Food Research International (2025) Vol. 212, pp. 116500-116500
Closed Access
Influence of oleogel composition on lipid digestibility and β-carotene bioaccessibility during in vitro digestion
Mohsen Ramezani, Olga Martín‐Belloso, Laura Salvía-Trujillo
Food Chemistry (2024) Vol. 456, pp. 139978-139978
Open Access | Times Cited: 2
Cellulose cryogel particles for oil structuring: mixture properties and digestibility
Francesco Ciuffarin, Stella Plazzotta, Loris Gelas, et al.
Food Hydrocolloids (2024) Vol. 157, pp. 110470-110470
Open Access | Times Cited: 2
Hydrophilic or hydrophobic coating of whey protein aerogels obtained by supercritical-CO2-drying: Effect on physical properties, moisture adsorption and interaction with water and oil in food systems
Lorenzo De Berardinis, Stella Plazzotta, Michele Magnan, et al.
Innovative Food Science & Emerging Technologies (2023) Vol. 91, pp. 103530-103530
Open Access | Times Cited: 6
Construction of a multifunctional dual-network chitosan composite aerogel with enhanced tunability
Jiazhu Yang, Meiqing Du, Yi Wang, et al.
International Journal of Biological Macromolecules (2023) Vol. 254, pp. 128052-128052
Closed Access | Times Cited: 5
In Vitro Digestion of Lipid-Based Gels
Maya Davidovich‐Pinhas
Springer eBooks (2024), pp. 569-585
Closed Access
Dried Porous Biomaterials from Mealworm Protein Gels: Proof of Concept and Impact of Drying Method on Structural Properties and Zinc Retention
M. Klost, Claudia Keil, Pavel Gurikov
Gels (2024) Vol. 10, Iss. 4, pp. 275-275
Open Access
Mechanical Properties and In Vitro Digestibility of Fermented Lentil and Quinoa Flour Food Prototypes for Older Adults
E. Gómez, Joaquim Calvo‐Lerma, Mónica González, et al.
Nutrients (2024) Vol. 16, Iss. 23, pp. 4006-4006
Open Access
Effect of honey addition on physical properties, oxidative stability, and digestibility of margarine
Nawel Guenaoui, Salim Ouchemoukh, Nadia Amessis‐Ouchemoukh, et al.
Food Chemistry (2024) Vol. 470, pp. 142692-142692
Closed Access
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