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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:

Edible oleogels as solid fat alternatives: Composition and oleogelation mechanism implications
Linlin Li, Guoqin Liu, Oliver Bogojevic, et al.
Comprehensive Reviews in Food Science and Food Safety (2022) Vol. 21, Iss. 3, pp. 2077-2104
Closed Access | Times Cited: 78

Showing 1-25 of 78 citing articles:

Effects of polysaccharide thickening agent on the preparation of walnut oil oleogels based on methylcellulose: Characterization and delivery of curcumin
Yuanyuan Xu, Hao Sun, Jiao Lv, et al.
International Journal of Biological Macromolecules (2023) Vol. 232, pp. 123291-123291
Closed Access | Times Cited: 41
Bigels as emerging biphasic systems: Properties, applications, and prospects in the food industry
Erpeng Chao, Jinwei Li, Zhenhua Duan, et al.
Food Hydrocolloids (2024) Vol. 154, pp. 110089-110089
Closed Access | Times Cited: 21
Characterization of responsive zein-based oleogels with tunable properties fabricated from emulsion-templated approach
Qiming Wang, Zhenan Rao, Yuanyuan Chen, et al.
Food Hydrocolloids (2022) Vol. 133, pp. 107972-107972
Closed Access | Times Cited: 48
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: 40
Physicochemical properties and intermolecular interactions of a novel diacylglycerol oil oleogel made with ethyl cellulose as affected by γ-oryzanol
Lin Zheng, Jinfeng Zhong, Liu Xiong, et al.
Food Hydrocolloids (2023) Vol. 138, pp. 108484-108484
Closed Access | Times Cited: 25
Engineering effect of oleogels with different structuring mechanisms on the crystallization behavior of cocoa butter
Linlin Li, Guoqin Liu
Food Chemistry (2023) Vol. 422, pp. 136292-136292
Closed Access | Times Cited: 25
Characterization and comparison of physical properties and in vitro simulated digestion of multi-component oleogels with different molecular weights prepared by the direct method
Hongtu Qiu, Kexin Qu, Hua Zhang, et al.
Food Hydrocolloids (2023) Vol. 142, pp. 108850-108850
Closed Access | Times Cited: 23
Characterization of construction and physical properties of composite oleogel based on single low molecular weight wax and polymer ethyl cellulose
Kexin Qu, Jing Ma, Hua Zhang, et al.
LWT (2024) Vol. 192, pp. 115722-115722
Open Access | Times Cited: 13
Fabrication, characterization, and oxidation resistance of gelatin/egg white protein cryogel-templated oleogels through apple polyphenol crosslinking
Jiawen Li, Wangjue Shi, Yifeng Sun, et al.
International Journal of Biological Macromolecules (2024) Vol. 277, pp. 134077-134077
Closed Access | Times Cited: 8
Schiff base cross-linked dialdehyde cellulose/gelatin composite aerogels as porous structure templates for oleogels preparation
Yucheng Zou, Aiping Zhang, Lin Lin, et al.
International Journal of Biological Macromolecules (2022) Vol. 224, pp. 667-675
Closed Access | Times Cited: 35
Fabrication of rice bran protein - sodium alginate - calcium double cross-linked foam template for oleogel preparation
Songbai Zheng, Feilong Wei, Qianwang Zheng, et al.
Food Hydrocolloids (2023) Vol. 143, pp. 108873-108873
Closed Access | Times Cited: 18
Formation and characterization of oleogels derived from emulsions: Evaluation of polysaccharide ratio and emulsification method
Lihua Huang, Yongjian Cai, Di Fang, et al.
Food Hydrocolloids (2023) Vol. 142, pp. 108844-108844
Open Access | Times Cited: 17
Preparation of bilayer nano-oleogel by whey protein isolate and soy lecithin for fish oil encapsulation and its application in cookies
Chuanzhi Wang, Haitao Wang, A.M. Abd El‐Aty, et al.
Food Hydrocolloids (2023) Vol. 146, pp. 109280-109280
Closed Access | Times Cited: 17
Stabilization of oil-in-water high internal phase emulsions with octenyl succinic acid starch and beeswax oleogel
Jingjing Yu, Yanhui Zhang, Ruoning Zhang, et al.
International Journal of Biological Macromolecules (2023) Vol. 254, pp. 127815-127815
Closed Access | Times Cited: 17
Modulating the textural and structural characteristics of curdlan-potato protein gel with different concentrations
Wenxiu Teng, Zuoqian Yang, Nan Wang, et al.
Food Hydrocolloids (2023) Vol. 149, pp. 109638-109638
Closed Access | Times Cited: 17
Role of encapsulation on the bioavailability of omega‐3 fatty acids
Snigdha Homroy, Rajni Chopra, Priyanka Kumari Singh, et al.
Comprehensive Reviews in Food Science and Food Safety (2023) Vol. 23, Iss. 1
Closed Access | Times Cited: 16
Fabrication, characterization, and in vitro digestion of gelatin/gluten oleogels from thermally crosslinked electrospun short fiber aerogel templates
Jiawen Li, Yifeng Sun, Wangjue Shi, et al.
Food Chemistry (2024) Vol. 454, pp. 139804-139804
Closed Access | Times Cited: 7
Multi-scenario application of chitosan emulsions as fat replacers: based on the regulation of chitosan hydrophobicity and emulsion rheological properties
Chengzhen Nie, Li Yao, Xu-Hui Huang, et al.
Food Hydrocolloids (2024) Vol. 155, pp. 110237-110237
Closed Access | Times Cited: 6
A review of oleogels applications in dairy foods
Bhaswati Chowdhury, Aditya Sharma, F.N.U. Akshit, et al.
Critical Reviews in Food Science and Nutrition (2023), pp. 1-19
Closed Access | Times Cited: 14
Development and characterization of novel Lycium barbarum seed oil-based oleogels and their application in functional chocolate
Qing Zhu, Wang-Wei Zhang, Zhi‐Jing Ni, et al.
Food Bioscience (2023) Vol. 56, pp. 103155-103155
Closed Access | Times Cited: 14
Role of Stearic Acid as the Crystal Habit Modifier in Candelilla Wax-Groundnut Oil Oleogels
Diksha Chaturvedi, Deepti Bharti, Somali Dhal, et al.
ChemEngineering (2023) Vol. 7, Iss. 5, pp. 96-96
Open Access | Times Cited: 13
Oleogel classification, physicochemical characterization methods, and typical cases of application in food: a review
Hongtu Qiu, Hua Zhang, Jong‐Bang Eun
Food Science and Biotechnology (2024) Vol. 33, Iss. 6, pp. 1273-1293
Closed Access | Times Cited: 5
Enhancing the Oxidative Stability of Beeswax–Canola Oleogels: Effects of Ascorbic Acid and Alpha-Tocopherol on Their Physical and Chemical Properties
Sonia Millao, Marcela Quilaqueo, Ingrid Contardo, et al.
Gels (2025) Vol. 11, Iss. 1, pp. 43-43
Open Access
Unveiling the formation capacity and characterization of pentacyclic triterpene-structured oleogels: Role of the molecular configuration and oil profile
Shiqi Liu, Qianqian Li, Yuhui Wang, et al.
Food Research International (2025), pp. 115803-115803
Closed Access
Oxidative and texture storage stability of HPMC sunflower oil oleogels prepared by different indirect approaches
Qi Wang, M. Espert, Mónica Flores, et al.
Food Hydrocolloids (2025), pp. 111158-111158
Closed Access
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