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:
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
Tiago Pinto, Saman Sabet, Afsane Kazerani García, et al.
Springer eBooks (2024), pp. 77-114
Closed Access | Times Cited: 4
Showing 4 citing articles:
From liquid to solid: Exploring techniques, applications, and challenges of structured oils as fat replacements in food formulations
Ecaterina Savchina, Antonella L. Grosso, Petra Massoner, et al.
Comprehensive Reviews in Food Science and Food Safety (2025) Vol. 24, Iss. 2
Open Access
Ecaterina Savchina, Antonella L. Grosso, Petra Massoner, et al.
Comprehensive Reviews in Food Science and Food Safety (2025) Vol. 24, Iss. 2
Open 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
Fat Replacers in Frozen Desserts: Functions, Challenges, and Strategies
Zhaocheng Tang, Shuyue Yang, Weitian Li, et al.
Comprehensive Reviews in Food Science and Food Safety (2025) Vol. 24, Iss. 3
Open Access
Zhaocheng Tang, Shuyue Yang, Weitian Li, et al.
Comprehensive Reviews in Food Science and Food Safety (2025) Vol. 24, Iss. 3
Open Access
Modulating the properties of ethyl cellulose-based oleogels: The impact food-grade amphiphilic small molecules on structural, mechanical, and rheological properties
Lei Ji, Andrew J. Gravelle
Food Hydrocolloids (2024), pp. 110703-110703
Closed Access | Times Cited: 2
Lei Ji, Andrew J. Gravelle
Food Hydrocolloids (2024), pp. 110703-110703
Closed Access | Times Cited: 2
Technological innovations in margarine production: Current trends and future perspectives on trans‐fat removal and saturated fat replacement
Ankit Bihola, M. B. Chaudhary, M. R. Bumbadiya, et al.
Comprehensive Reviews in Food Science and Food Safety (2024) Vol. 24, Iss. 1
Closed Access | Times Cited: 2
Ankit Bihola, M. B. Chaudhary, M. R. Bumbadiya, et al.
Comprehensive Reviews in Food Science and Food Safety (2024) Vol. 24, Iss. 1
Closed Access | Times Cited: 2
