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:
Oleogels as a Fat Substitute in Food: A Current Review
Roberta Claro da Silva, Jannatul Ferdaus, Aline Foguel, et al.
Gels (2023) Vol. 9, Iss. 3, pp. 180-180
Open Access | Times Cited: 69
Roberta Claro da Silva, Jannatul Ferdaus, Aline Foguel, et al.
Gels (2023) Vol. 9, Iss. 3, pp. 180-180
Open Access | Times Cited: 69
Showing 1-25 of 69 citing articles:
Supramolecular gels – a panorama of low-molecular-weight gelators from ancient origins to next-generation technologies
David K. Smith
Soft Matter (2023) Vol. 20, Iss. 1, pp. 10-70
Open Access | Times Cited: 44
David K. Smith
Soft Matter (2023) Vol. 20, Iss. 1, pp. 10-70
Open Access | Times Cited: 44
The Detrimental Impact of Ultra-Processed Foods on the Human Gut Microbiome and Gut Barrier
D. Rondinella, Pauline Raoul, Eleonora Valeriani, et al.
Nutrients (2025) Vol. 17, Iss. 5, pp. 859-859
Open Access | Times Cited: 2
D. Rondinella, Pauline Raoul, Eleonora Valeriani, et al.
Nutrients (2025) Vol. 17, Iss. 5, pp. 859-859
Open Access | Times Cited: 2
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: 29
Qiongling Chen, Zhenjia Chen, Jinchuang Zhang, et al.
Trends in Food Science & Technology (2023) Vol. 138, pp. 645-654
Closed Access | Times Cited: 29
Plant‐based foods as meat and fat substitutes
Claire D. Munialo, Frank Vriesekoop
Food Science & Nutrition (2023) Vol. 11, Iss. 9, pp. 4898-4911
Open Access | Times Cited: 27
Claire D. Munialo, Frank Vriesekoop
Food Science & Nutrition (2023) Vol. 11, Iss. 9, pp. 4898-4911
Open Access | Times Cited: 27
Replacing animal fats with plant-based lipids: challenges and opportunities
Cansu Ekin Gümüş, D Mcclements, Eric A. Decker
Current Opinion in Food Science (2024) Vol. 58, pp. 101193-101193
Closed Access | Times Cited: 11
Cansu Ekin Gümüş, D Mcclements, Eric A. Decker
Current Opinion in Food Science (2024) Vol. 58, pp. 101193-101193
Closed Access | Times Cited: 11
Oleogels as a Promising Alternative to Animal Fat in Saturated Fat-Reduced Meat Products: A Review
Jannatul Ferdaus, Bishal Barman, Niaz Mahmud, et al.
Gels (2024) Vol. 10, Iss. 2, pp. 92-92
Open Access | Times Cited: 10
Jannatul Ferdaus, Bishal Barman, Niaz Mahmud, et al.
Gels (2024) Vol. 10, Iss. 2, pp. 92-92
Open Access | Times Cited: 10
Designing healthier and more sustainable ultraprocessed foods
David Julian McClements
Comprehensive Reviews in Food Science and Food Safety (2024) Vol. 23, Iss. 2
Open Access | Times Cited: 10
David Julian McClements
Comprehensive Reviews in Food Science and Food Safety (2024) Vol. 23, Iss. 2
Open Access | Times Cited: 10
Psyllium and okra mucilage as co-carrier wall materials for fenugreek oil encapsulation and its utilization as fat replacers in pan bread and biscuit production
Ayman A. Mohammad, Fathy M. Mehaya, S. Salem, et al.
Heliyon (2024) Vol. 10, Iss. 3, pp. e25321-e25321
Open Access | Times Cited: 9
Ayman A. Mohammad, Fathy M. Mehaya, S. Salem, et al.
Heliyon (2024) Vol. 10, Iss. 3, pp. e25321-e25321
Open Access | Times Cited: 9
Characteristics and Functional Properties of Bioactive Oleogels: A Current Review
Jannatul Ferdaus, Niaz Mahmud, Sudipta Talukder, et al.
Gels (2025) Vol. 11, Iss. 1, pp. 69-69
Open Access | Times Cited: 1
Jannatul Ferdaus, Niaz Mahmud, Sudipta Talukder, et al.
Gels (2025) Vol. 11, Iss. 1, pp. 69-69
Open Access | Times Cited: 1
Bigels as novel carriers of bioactive compounds: Applications and research trends
Behnaz Hashemi, Elham Assadpour, Seid Mahdi Jafari
Food Hydrocolloids (2023) Vol. 147, pp. 109427-109427
Closed Access | Times Cited: 17
Behnaz Hashemi, Elham Assadpour, Seid Mahdi Jafari
Food Hydrocolloids (2023) Vol. 147, pp. 109427-109427
Closed Access | Times Cited: 17
Structural and Physical Characteristics of Mixed-Component Oleogels: Natural Wax and Monoglyceride Interactions in Different Edible Oils
Dafni Dimakopoulou‐Papazoglou, Foteini Giannakaki, Eugenios Katsanidis
Gels (2023) Vol. 9, Iss. 8, pp. 627-627
Open Access | Times Cited: 16
Dafni Dimakopoulou‐Papazoglou, Foteini Giannakaki, Eugenios Katsanidis
Gels (2023) Vol. 9, Iss. 8, pp. 627-627
Open Access | Times Cited: 16
Microstructure, Physical Properties, and Oxidative Stability of Olive Oil Oleogels Composed of Sunflower Wax and Monoglycerides
Dafni Dimakopoulou‐Papazoglou, Konstantina Zampouni, Pródromos Prodromídis, et al.
Gels (2024) Vol. 10, Iss. 3, pp. 195-195
Open Access | Times Cited: 7
Dafni Dimakopoulou‐Papazoglou, Konstantina Zampouni, Pródromos Prodromídis, et al.
Gels (2024) Vol. 10, Iss. 3, pp. 195-195
Open Access | Times Cited: 7
Oleogels: Versatile Novel Semi-Solid System for Pharmaceuticals
Vaishnavi Pawar, Akanksha D. Dessai, Usha Y. Nayak
AAPS PharmSciTech (2024) Vol. 25, Iss. 6
Open Access | Times Cited: 7
Vaishnavi Pawar, Akanksha D. Dessai, Usha Y. Nayak
AAPS PharmSciTech (2024) Vol. 25, Iss. 6
Open Access | Times Cited: 7
An Overview of Ingredients Used for Plant-Based Meat Analogue Production and Their Influence on Structural and Textural Properties of the Final Product
Maja Benković, Ana Jurinjak Tušek, Tea Sokač Cvetnić, et al.
Gels (2023) Vol. 9, Iss. 12, pp. 921-921
Open Access | Times Cited: 14
Maja Benković, Ana Jurinjak Tušek, Tea Sokač Cvetnić, et al.
Gels (2023) Vol. 9, Iss. 12, pp. 921-921
Open Access | Times Cited: 14
Oleogels: Innovative formulations as fat substitutes and bioactive delivery systems in food and beyond
Ashwini Gengatharan, Nur-Vaizura Mohamad, Che Nur Mazadillina Che Zahari, et al.
Food Structure (2023) Vol. 38, pp. 100356-100356
Closed Access | Times Cited: 13
Ashwini Gengatharan, Nur-Vaizura Mohamad, Che Nur Mazadillina Che Zahari, et al.
Food Structure (2023) Vol. 38, pp. 100356-100356
Closed 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
Hongtu Qiu, Hua Zhang, Jong‐Bang Eun
Food Science and Biotechnology (2024) Vol. 33, Iss. 6, pp. 1273-1293
Closed Access | Times Cited: 5
Textural, Color, and Sensory Analysis of Cookies Prepared with Hemp Oil-Based Oleogels
Ana Leahu, Cristina Ghinea, Sorina Ropciuc, et al.
Gels (2025) Vol. 11, Iss. 1, pp. 46-46
Open Access
Ana Leahu, Cristina Ghinea, Sorina Ropciuc, et al.
Gels (2025) Vol. 11, Iss. 1, pp. 46-46
Open Access
Effects of Adding Micronutrient Mixtures to a Model Dark Chocolate System and Partially Replacing the Fat Phase with a Structuring Oleogel
Paulo Henrique da Silva Santos, Chisato Suzuki, Suzana Caetano da Silva Lannes
Foods (2025) Vol. 14, Iss. 3, pp. 430-430
Open Access
Paulo Henrique da Silva Santos, Chisato Suzuki, Suzana Caetano da Silva Lannes
Foods (2025) Vol. 14, Iss. 3, pp. 430-430
Open Access
Effect of fatty acid chain length on physicochemical properties and structural characteristics of high-moisture meat analogues based on soy-hemp-wheat protein
Sun Meng-yuan, Zhouliang Sun, Xinghui Wu, et al.
Food Chemistry (2025) Vol. 475, pp. 143353-143353
Closed Access
Sun Meng-yuan, Zhouliang Sun, Xinghui Wu, et al.
Food Chemistry (2025) Vol. 475, pp. 143353-143353
Closed Access
A plant-based cheese alternative (PCA) developed by oleogelation with apricot kernel oil and incorporation of the kernel press cake: An alternative approach to produce PCA containing lower saturated fatty acid
Şerife Fidan, Ali Tekin, Didem Şahingil, et al.
Innovative Food Science & Emerging Technologies (2025) Vol. 102, pp. 103968-103968
Closed Access
Şerife Fidan, Ali Tekin, Didem Şahingil, et al.
Innovative Food Science & Emerging Technologies (2025) Vol. 102, pp. 103968-103968
Closed Access
Influence of Water Content and Emulsifiers on the Stability and Texture of Oleogel-Emulsions
Rycal J. S. Blount, Jannatul Ferdaus, Roberta Claro da Silva
Applied Food Research (2025), pp. 100796-100796
Open Access
Rycal J. S. Blount, Jannatul Ferdaus, Roberta Claro da Silva
Applied Food Research (2025), pp. 100796-100796
Open Access
Synthesis of an homologous series of fatty acid xylitol monoesters and the development of their stabilized oleogels as carriers for β-carotene
Mengfei Xie, Yuanzhen Ye, Jiankang Yi, et al.
Food Research International (2025) Vol. 206, pp. 116083-116083
Closed Access
Mengfei Xie, Yuanzhen Ye, Jiankang Yi, et al.
Food Research International (2025) Vol. 206, pp. 116083-116083
Closed Access
Protein-stabilized foam using whey and soy isolates to fabricate oleogel; optimization and potential as solid fat alternatives
Mojtaba Saneei, Sayed Amir Hossein Goli, Hajar Shekarchizadeh
International Journal of Biological Macromolecules (2025) Vol. 306, pp. 141778-141778
Closed Access
Mojtaba Saneei, Sayed Amir Hossein Goli, Hajar Shekarchizadeh
International Journal of Biological Macromolecules (2025) Vol. 306, pp. 141778-141778
Closed Access
Optical and Structural Modifications in Stearyl Alcohol Oleogels Induced by Soy Lecithin
Debmalya Banerjee, Samarjit Sengupta, Deblu Sahu, et al.
Crystal Growth & Design (2025)
Closed Access
Debmalya Banerjee, Samarjit Sengupta, Deblu Sahu, et al.
Crystal Growth & Design (2025)
Closed Access
A novel oleogel-in-oleogel system with tailorable digestibility through kinetic confinement of the oil
Tiago Pinto, Petri Lassila, Giorgio Giannone, et al.
Food Hydrocolloids (2025), pp. 111436-111436
Closed Access
Tiago Pinto, Petri Lassila, Giorgio Giannone, et al.
Food Hydrocolloids (2025), pp. 111436-111436
Closed Access
