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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:

Safety assessment of diacylglycerol oil as an edible oil: A review of the published literature
Osamu Morita, Madhusudan G. Soni
Food and Chemical Toxicology (2008) Vol. 47, Iss. 1, pp. 9-21
Closed Access | Times Cited: 79

Showing 1-25 of 79 citing articles:

Selective catalytic oxidation of glycerol: perspectives for high value chemicals
Benjamin Katryniok, Hiroshi Kimura, Elżbieta Skrzyńska, et al.
Green Chemistry (2011) Vol. 13, Iss. 8, pp. 1960-1960
Closed Access | Times Cited: 534
Diacylglycerol in food industry: Synthesis methods, functionalities, health benefits, potential risks and drawbacks
Wan Jun Lee, Zhang Zhen, Oi Ming Lai, et al.
Trends in Food Science & Technology (2020) Vol. 97, pp. 114-125
Closed Access | Times Cited: 95
Production, safety, health effects and applications of diacylglycerol functional oil in food systems: a review
Yee‐Ying Lee, Teck-Kim Tang, Eng‐Tong Phuah, et al.
Critical Reviews in Food Science and Nutrition (2019) Vol. 60, Iss. 15, pp. 2509-2525
Open Access | Times Cited: 80
Effects of acyl migration of sn-1,3 diacylglycerol on the crystallization behaviors and physical property stabilities of binary fat systems
Yilin Mao, Yilan Zheng, Rui Xie, et al.
Food Chemistry (2025), pp. 143566-143566
Closed Access | Times Cited: 1
Properties and oxidative stability of emulsions prepared with myofibrillar protein and lard diacylglycerols
Xiaoqin Diao, Haining Guan, Xinxin Zhao, et al.
Meat Science (2016) Vol. 115, pp. 16-23
Closed Access | Times Cited: 67
Physicochemical and structural properties of composite gels prepared with myofibrillar protein and lard diacylglycerols
Xiaoqin Diao, Haining Guan, Xinxin Zhao, et al.
Meat Science (2016) Vol. 121, pp. 333-341
Closed Access | Times Cited: 61
Influence of lard-based diacylglycerol on rheological and physicochemical properties of thermally induced gels of porcine myofibrillar protein at different NaCl concentrations
Xinxin Zhao, Ge Han, Rongxin Wen, et al.
Food Research International (2019) Vol. 127, pp. 108723-108723
Closed Access | Times Cited: 57
Cottonseed oil: A review of extraction techniques, physicochemical, functional, and nutritional properties
Tahreem Riaz, Muhammad Waheed Iqbal, Shahid Mahmood, et al.
Critical Reviews in Food Science and Nutrition (2021) Vol. 63, Iss. 9, pp. 1219-1237
Closed Access | Times Cited: 47
Amylose complexation with diacylglycerols involves multiple intermolecular interaction mechanisms
Yinong Feng, Shahid Ahmed Junejo, Bin Zhang, et al.
Food Hydrocolloids (2023) Vol. 146, pp. 109251-109251
Closed Access | Times Cited: 21
Crystallization kinetics of palm oil in blends with palm-based diacylglycerol
Amir Hossein Saberi, Oi Ming Lai, Jorge F. Toro‐Vázquez
Food Research International (2010) Vol. 44, Iss. 1, pp. 425-435
Closed Access | Times Cited: 85
Novozym 435-catalyzed 1,3-diacylglycerol preparation via esterification in t-butanol system
Zhang-Qun Duan, Wei Du, Dehua Liu
Process Biochemistry (2010) Vol. 45, Iss. 12, pp. 1923-1927
Closed Access | Times Cited: 79
Nutritionally enriched 1,3-diacylglycerol-rich oil: Low calorie fat with hypolipidemic effects in rats
B.L.A. Prabhavathi Devi, Katkam N. Gangadhar, R. B. N. Prasad, et al.
Food Chemistry (2017) Vol. 248, pp. 210-216
Closed Access | Times Cited: 60
Stability of a concentrated oil-in-water emulsion model prepared using palm olein-based diacylglycerol/virgin coconut oil blends: Effects of the rheological properties, droplet size distribution and microstructure
Siou Pei Ng, Oi Ming Lai, Faridah Abas, et al.
Food Research International (2014) Vol. 64, pp. 919-930
Closed Access | Times Cited: 58
Optimization of Candida sp. 99-125 lipase catalyzed esterification for synthesis of monoglyceride and diglyceride in solvent-free system
Yanjun Zhao, Junfeng Liu, Li Deng, et al.
Journal of Molecular Catalysis B Enzymatic (2011) Vol. 72, Iss. 3-4, pp. 157-162
Closed Access | Times Cited: 60
Physicochemical properties of lard-based diacylglycerols in blends with lard
Rikke Miklos, Hong Zhang, René Lametsch, et al.
Food Chemistry (2012) Vol. 138, Iss. 1, pp. 608-614
Closed Access | Times Cited: 50
Effect of the type of fat on the physicochemical, instrumental and sensory characteristics of reduced fat non-acid fermented sausages
Héctor Mora-Gallego, X. Serra, María Dolors Guárdia, et al.
Meat Science (2012) Vol. 93, Iss. 3, pp. 668-674
Closed Access | Times Cited: 49
Physicochemical properties of peanut oil-based diacylglycerol and their derived oil-in-water emulsions stabilized by sodium caseinate
Long Zhao, Mouming Zhao, Ning Liu, et al.
Food Chemistry (2015) Vol. 184, pp. 105-113
Closed Access | Times Cited: 46
Re‐evaluation of mono‐ and di‐glycerides of fatty acids (E 471) as food additives
Maged Younes, Peter Aggett, Fernando Aguilar, et al.
EFSA Journal (2017) Vol. 15, Iss. 11
Open Access | Times Cited: 44
Study on Lipozyme TL IM-catalyzed esterification of oleic acid and glycerol for 1,3-diolein preparation
Zitian Wang, Wei Du, Lingmei Dai, et al.
Journal of Molecular Catalysis B Enzymatic (2016) Vol. 127, pp. 11-17
Closed Access | Times Cited: 39
Ultrasonic pretreatment promotes diacylglycerol production from lard by lipase-catalysed glycerolysis and its physicochemical properties
Xinxin Zhao, Qinxiu Sun, Zeyu Qin, et al.
Ultrasonics Sonochemistry (2018) Vol. 48, pp. 11-18
Open Access | Times Cited: 39
Fat substitutes and low-calorie fats: A compile of their chemical, nutritional, metabolic and functional properties
Sherif Shaheen, Micheal Kamal, Chao Zhao, et al.
Food Reviews International (2022) Vol. 39, Iss. 8, pp. 5501-5527
Closed Access | Times Cited: 21
Insighting the effect of lard-based diacylglycerol on the thermal gelation and rheological properties of myofibrillar protein influenced by soy protein isolate
Xinxin Zhao, Xiankun Sun, Bangcheng Lai, et al.
Food Hydrocolloids (2024) Vol. 154, pp. 110082-110082
Closed Access | Times Cited: 4
Melting and Solidification Properties of Palm-Based Diacylglycerol, Palm Kernel Olein, and Sunflower Oil in the Preparation of Palm-Based Diacylglycerol-Enriched Soft Tub Margarine
Amir Hossein Saberi, Oi Ming Lai, Miskandar Mat Sahri
Food and Bioprocess Technology (2010) Vol. 5, Iss. 5, pp. 1674-1685
Closed Access | Times Cited: 53
Application of pork fat diacylglycerols in meat emulsions
Rikke Miklos, Xuebing Xu, René Lametsch
Meat Science (2010) Vol. 87, Iss. 3, pp. 202-205
Closed Access | Times Cited: 50
Food Components with Anti-Obesity Effect
Kee‐Hong Kim, Yeonhwa Park
Annual Review of Food Science and Technology (2011) Vol. 2, Iss. 1, pp. 237-257
Closed Access | Times Cited: 48
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