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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:

Main animal fat replacers for the manufacture of healthy processed meat products
Rubén Domínguez, José M. Lorenzo, Mirian Pateiro, et al.
Critical Reviews in Food Science and Nutrition (2022) Vol. 64, Iss. 9, pp. 2513-2532
Closed Access | Times Cited: 37

Showing 1-25 of 37 citing articles:

Fabrication of a double-network high internal phase emulsion gel stabilized by bacterial cellulose nanofibrils: Enhancement of heat stability and 3D printing
Yihui Wang, Qing Liu, Yueyue Yang, et al.
Food Hydrocolloids (2023) Vol. 143, pp. 108872-108872
Open Access | Times Cited: 24
Application of lipids and their potential replacers in plant-based meat analogs
Qiongling Chen, Zhenjia Chen, Jinchuang Zhang, et al.
Trends in Food Science & Technology (2023) Vol. 138, pp. 645-654
Closed Access | Times Cited: 23
The effects of modified quinoa protein emulsion as fat substitutes in frankfurters
Shengming Zhao, Xiaorui Yuan, Yang Liu, et al.
Meat Science (2023) Vol. 202, pp. 109215-109215
Closed Access | Times Cited: 19
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
The Techno-Functionality of Chia Seed and Its Fractions as Ingredients for Meat Analogs
Caroline de Almeida Senna, Luiza Kelly Silva Soares, Mariana Buranelo Egea, et al.
Molecules (2024) Vol. 29, Iss. 2, pp. 440-440
Open Access | Times Cited: 11
Application of seed mucilage as functional biopolymer in meat product processing and preservation
Xueqin Gao, Madhu Sharma, Aarti Bains, et al.
Carbohydrate Polymers (2024) Vol. 339, pp. 122228-122228
Closed Access | Times Cited: 6
Development of plant-based burgers using gelled emulsions as fat source and beetroot juice as colorant: Effects on chemical, physicochemical, appearance and sensory characteristics
Carmen Botella‐Martínez, Manuel Viuda‐Martos, José A. Fernández‐López, et al.
LWT (2022) Vol. 172, pp. 114193-114193
Open Access | Times Cited: 33
Salmon protein gel enhancement for dysphagia diets: Konjac glucomannan and composite emulsions as texture modifiers
Siyuan Fei, Yu Li, Kangjing Liu, et al.
International Journal of Biological Macromolecules (2023) Vol. 258, pp. 128805-128805
Closed Access | Times Cited: 17
Innovations and challenges in the production of prepared dishes based on central kitchen engineering: A review and future perspectives
Yangyang Jia, Lanlan Hu, Ruifeng Liu, et al.
Innovative Food Science & Emerging Technologies (2023) Vol. 91, pp. 103521-103521
Closed Access | Times Cited: 14
Minced Beef Meat Paste Characteristics: Gel Properties, Water Distribution, and Microstructures Regulated by Medium Molecular Mass of γ-Poly-Glutamic Acid
Mengmeng Qiao, Tao Zhang, Ming Miao
Foods (2024) Vol. 13, Iss. 4, pp. 510-510
Open Access | Times Cited: 5
A comprehensive review: Impact of oleogel application on food texture and sensory properties
Lingyi Liu, Zengli Gao, Gang Chen, et al.
Food Science & Nutrition (2024) Vol. 12, Iss. 6, pp. 3849-3862
Open Access | Times Cited: 3
Hydrogelled emulsion from linseed oil and pea protein as a strategy to produce healthier pork burgers with high technological and sensory quality
Leticia de Lima Guterres, Mariana Basso Pinton, Bibiana Alves dos Santos, et al.
Meat Science (2022) Vol. 195, pp. 109028-109028
Closed Access | Times Cited: 19
Influence of hydrophilic polysaccharide fat replacers on the in vitro digestibility of protein in emulsion-type sausage
Xianming Zeng, Bowen Lv, Yuan Zhu, et al.
Food Research International (2023) Vol. 170, pp. 113008-113008
Closed Access | Times Cited: 10
Elevating meat products: Unleashing novel gel techniques for enhancing lipid profiles
Rubén Domínguez, Bibiana Alves dos Santos, Mirian Pateiro, et al.
Meat Science (2023) Vol. 204, pp. 109277-109277
Closed Access | Times Cited: 7
Effects of animal fat replacement with almond flour on quality parameters of beef patties
Mine Kırkyol, Ahmet Akköse
Food Science & Nutrition (2023) Vol. 11, Iss. 11, pp. 7091-7099
Open Access | Times Cited: 6
Animal Protein-Based Fat Replacers: New Prospective and Applications in Dairy Products and Their Analogues
Mohamed Salama, Xiaomeng Li, Haoyang Sun, et al.
Food Reviews International (2024), pp. 1-26
Closed Access | Times Cited: 1
Physico-Chemical Properties and Storage Stability of an Emulsion as a Fat Replacer in Meat Analogs during the Freezing Storage
Hyeseung Jeong, Haesanna Kim, Jiseon Lee, et al.
Foods (2022) Vol. 11, Iss. 24, pp. 3977-3977
Open Access | Times Cited: 10
Alheiras with animal fat replacement: application of a gelled emulsion based on hemp oil (Cannabis sativa L.) and buckwheat
Carmen Botella‐Martínez, Juana Fernández‐López, Iasmin Ferreira, et al.
European Food Research and Technology (2023) Vol. 249, Iss. 9, pp. 2273-2285
Open Access | Times Cited: 5
Exploiting High α-Linolenic Acid Flaxseed Oil-Based Capillary Protein Oleogels for the Reformulation of Emulsified Sausage: A Study on Technological, Microstructural, and Nutritional Aspects
Longyuan Zhang, Hongyu Chen, Gao-Shang Wang, et al.
ACS Food Science & Technology (2024) Vol. 4, Iss. 9, pp. 2146-2154
Closed Access | Times Cited: 1
Substitution of Animal Fat and Sodium Nitrite with Hemp Seed Oil: Effect on the Nutritional Value, Sensory Characteristics, and Shelf Life of Fermented Salami
Georgios Papatzimos, Zoitsa Basdagianni, Eleni Kasapidou
Foods (2024) Vol. 13, Iss. 16, pp. 2584-2584
Open Access | Times Cited: 1
A comprehensive overview of sodium, total and saturated fat content in meat products sold in Brazil
Camila Cristina Avelar de Sousa, Luccas de Jesus Pereira dos Santos, Maurício Costa Alves da Silva, et al.
Nutrition & Food Science (2024) Vol. 55, Iss. 1, pp. 123-136
Closed Access | Times Cited: 1
Unlocking the potential of oleogels in edible applications and health impacts
Rizwan Arshad, Fajista Binte Mazhar, K. Arshad, et al.
Applied Food Research (2024), pp. 100620-100620
Open Access | Times Cited: 1
Exploring the Feasibility of Direct-Dispersion Oleogels in Healthier Sausage Formulations
Niaz Mahmud, Jannatul Ferdaus, Roberta Claro da Silva
Gels (2024) Vol. 10, Iss. 12, pp. 819-819
Open Access | Times Cited: 1
Effect of fat replacement by flaxseed flour on the quality parameters of pork meatballs
Ping Dong, Xiao Lan, Wenjiao Fan, et al.
Food Science and Technology International (2023) Vol. 31, Iss. 1, pp. 48-58
Closed Access | Times Cited: 2
Assessment of Novel Plant-Based Fat Efficiency in Comminuted Chicken Meat System
Salma Mohamad Yusop, Shu Jo Lin, Nurkhuzaiah Kamaruzaman, et al.
ASEAN Journal on Science and Technology for Development (2024) Vol. 40, Iss. 3
Open Access
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