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:
Chia (Salvia hispanica L.) Mucilage as a Novel Fat Replacer in Beef Patties Cooked with Different Methods: Physico-Chemical, Technological, and Nutritional Perspectives
Özlem Yüncü‐Boyacı, Hülya Serpil Kavuşan, Meltem Serdaroğlu
Journal of Culinary Science & Technology (2022), pp. 1-29
Closed Access | Times Cited: 13
Özlem Yüncü‐Boyacı, Hülya Serpil Kavuşan, Meltem Serdaroğlu
Journal of Culinary Science & Technology (2022), pp. 1-29
Closed Access | Times Cited: 13
Showing 13 citing articles:
Evaluation of extraction techniques for chia seed mucilage; A review on the structural composition, physicochemical properties and applications
Emmanuel O. Mensah, Emmanuel Olorunleke Oludipe, Yemane H. Gebremeskal, et al.
Food Hydrocolloids (2024) Vol. 153, pp. 110051-110051
Closed Access | Times Cited: 7
Emmanuel O. Mensah, Emmanuel Olorunleke Oludipe, Yemane H. Gebremeskal, et al.
Food Hydrocolloids (2024) Vol. 153, pp. 110051-110051
Closed Access | Times Cited: 7
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
Xueqin Gao, Madhu Sharma, Aarti Bains, et al.
Carbohydrate Polymers (2024) Vol. 339, pp. 122228-122228
Closed Access | Times Cited: 6
Enhancing effect of chia seeds on heterocyclic amine generation in meatball
Zeynep Elbir, Elif Ekiz, Eyad Aoudeh, et al.
International Journal of Food Science & Technology (2023) Vol. 58, Iss. 5, pp. 2560-2572
Open Access | Times Cited: 11
Zeynep Elbir, Elif Ekiz, Eyad Aoudeh, et al.
International Journal of Food Science & Technology (2023) Vol. 58, Iss. 5, pp. 2560-2572
Open Access | Times Cited: 11
Effect of cooking methods and polysaccharide addition on the cooking performance of cubic fat substitutes
Lu Huang, Shuqi Liu, Yong Wang, et al.
LWT (2023) Vol. 181, pp. 114741-114741
Open Access | Times Cited: 9
Lu Huang, Shuqi Liu, Yong Wang, et al.
LWT (2023) Vol. 181, pp. 114741-114741
Open Access | Times Cited: 9
Red Palm Oil Gelled Emulsion Stabilized by Spirulina (Arthrospira platensis) Protein and Carrageenan as Fat Replacer in Beef Patty
Nurul Afdhaliah, Andriati Ningrum, Arima Diah Setiowati
Food and Bioprocess Technology (2024)
Closed Access | Times Cited: 1
Nurul Afdhaliah, Andriati Ningrum, Arima Diah Setiowati
Food and Bioprocess Technology (2024)
Closed Access | Times Cited: 1
Preparation of Bovine Hides Gelatin by Ultra-High Pressure Technique and the Effect of Its Replacement Fat on the Quality and In Vitro Digestion of Beef Patties
Mengying Liu, Yanlei Gao, Ruheng Shen, et al.
Foods (2023) Vol. 12, Iss. 16, pp. 3092-3092
Open Access | Times Cited: 2
Mengying Liu, Yanlei Gao, Ruheng Shen, et al.
Foods (2023) Vol. 12, Iss. 16, pp. 3092-3092
Open Access | Times Cited: 2
Formulating low-fat beef burger with fenugreek seed gum: Impact on texture, chemistry, and sensory characteristics
Hoda Shahiri Tabarestani, Alireza Sadeghi Mahoonak, Mohammad Ghorbani
Food and Humanity (2024) Vol. 2, pp. 100260-100260
Closed Access
Hoda Shahiri Tabarestani, Alireza Sadeghi Mahoonak, Mohammad Ghorbani
Food and Humanity (2024) Vol. 2, pp. 100260-100260
Closed Access
The effects of incorporating oleogel on properties of model system emulsions
Sıla Çalışkan, Özlem Yüncü‐Boyacı, Meltem Serdaroğlu
Food and Life (2024) Vol. 2024, Iss. 2, pp. 47-64
Open Access
Sıla Çalışkan, Özlem Yüncü‐Boyacı, Meltem Serdaroğlu
Food and Life (2024) Vol. 2024, Iss. 2, pp. 47-64
Open Access
Utilizing chia flour‐based gelled emulsion for the development of functional beef patties with enhanced nutritional profile
Meltem Serdaroğlu, Özlem Yüncü‐Boyacı, Hülya Serpil Kavuşan
Food Science & Nutrition (2024) Vol. 12, Iss. 10, pp. 7316-7330
Open Access
Meltem Serdaroğlu, Özlem Yüncü‐Boyacı, Hülya Serpil Kavuşan
Food Science & Nutrition (2024) Vol. 12, Iss. 10, pp. 7316-7330
Open Access
Effect of Fat Type and Mango Peel Powder on the Physicochemical Properties of Beef Patties During Cold Storage and In Vitro Digestion
Martha Olivia Vázquez-Meza, Humberto González‐Ríos, Gustavo A. González‐Aguilar, et al.
International Journal of Food Science (2024) Vol. 2024, Iss. 1
Open Access
Martha Olivia Vázquez-Meza, Humberto González‐Ríos, Gustavo A. González‐Aguilar, et al.
International Journal of Food Science (2024) Vol. 2024, Iss. 1
Open Access
Cocktail Sausage Supplemented With Whole Tomato Powder Encapsulated in Chia Seed Mucilage (Salvia hispanica L.) by Lypholization: The Color, Sensory, Textural Properties, and Oxidation Stability of Sausage
Seyed Saeed Sekhavatizadeh, Fatemeh Faryabi, Mohammad Ganje
Food Science & Nutrition (2024) Vol. 12, Iss. 12, pp. 10770-10785
Open Access
Seyed Saeed Sekhavatizadeh, Fatemeh Faryabi, Mohammad Ganje
Food Science & Nutrition (2024) Vol. 12, Iss. 12, pp. 10770-10785
Open Access
Effects of amaranth gel on model system meat emulsion properties and quality parameters
Özlem Yüncü‐Boyacı, Meltem Serdaroğlu, Fılız İçıer
Food and Life (2024) Vol. 2024, Iss. 3, pp. 113-126
Closed Access
Özlem Yüncü‐Boyacı, Meltem Serdaroğlu, Fılız İçıer
Food and Life (2024) Vol. 2024, Iss. 3, pp. 113-126
Closed Access
Innovative Coating Approach: Vacuum Impregnation with Chia Mucilage and Sage Infusion for Turkey Fillets
Elnaz Sharefiabada, Hülya Serpil Kavuşan, Meltem Serdaroğlu
Meat Technology (2023) Vol. 64, Iss. 2, pp. 354-359
Open Access | Times Cited: 1
Elnaz Sharefiabada, Hülya Serpil Kavuşan, Meltem Serdaroğlu
Meat Technology (2023) Vol. 64, Iss. 2, pp. 354-359
Open Access | Times Cited: 1
