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:
Olive oil oleogels as strategy to confer nutritional advantages to burgers
Rafaela Lopes, Vânia Costa, Marlene Costa, et al.
Food Chemistry (2022) Vol. 397, pp. 133724-133724
Closed Access | Times Cited: 14
Rafaela Lopes, Vânia Costa, Marlene Costa, et al.
Food Chemistry (2022) Vol. 397, pp. 133724-133724
Closed Access | Times Cited: 14
Showing 14 citing articles:
Food-Grade Oleogels: Trends in Analysis, Characterization, and Applicability
Simona Perța-Crișan, Claudiu-Ștefan Ursachi, Bianca-Denisa Chereji, et al.
Gels (2023) Vol. 9, Iss. 5, pp. 386-386
Open Access | Times Cited: 32
Simona Perța-Crișan, Claudiu-Ștefan Ursachi, Bianca-Denisa Chereji, et al.
Gels (2023) Vol. 9, Iss. 5, pp. 386-386
Open Access | Times Cited: 32
The colloid and interface strategies to inhibit lipid digestion for designing low-calorie food
Shanan Chen, Cristian Dima, Mohammad Saeed Kharazmi, et al.
Advances in Colloid and Interface Science (2023) Vol. 321, pp. 103011-103011
Closed Access | Times Cited: 20
Shanan Chen, Cristian Dima, Mohammad Saeed Kharazmi, et al.
Advances in Colloid and Interface Science (2023) Vol. 321, pp. 103011-103011
Closed Access | Times Cited: 20
Comparison of diosgenin-vegetable oils oleogels with various unsaturated fatty acids: Physicochemical properties, in-vitro digestion, and potential mechanism
Yuanchao Lu, Jia‐Ling Li, Jue Ding, et al.
Food Chemistry (2023) Vol. 413, pp. 135663-135663
Closed Access | Times Cited: 11
Yuanchao Lu, Jia‐Ling Li, Jue Ding, et al.
Food Chemistry (2023) Vol. 413, pp. 135663-135663
Closed Access | Times Cited: 11
Characterization and molecular docking of sustainable wine lees and gelatin‐based emulsions: innovative fat substitution
Gülce Bediş Kaynarca
Journal of the Science of Food and Agriculture (2024) Vol. 104, Iss. 12, pp. 7429-7440
Open Access | Times Cited: 4
Gülce Bediş Kaynarca
Journal of the Science of Food and Agriculture (2024) Vol. 104, Iss. 12, pp. 7429-7440
Open Access | Times Cited: 4
Oleogel Systems for Chocolate Production: A Systematic Review
Jheniffer E. Valdivia-Culqui, Jorge L. Maicelo, Ilse S. Cayo-Colca, et al.
Gels (2024) Vol. 10, Iss. 9, pp. 561-561
Open Access | Times Cited: 4
Jheniffer E. Valdivia-Culqui, Jorge L. Maicelo, Ilse S. Cayo-Colca, et al.
Gels (2024) Vol. 10, Iss. 9, pp. 561-561
Open Access | Times Cited: 4
Fish Oil-Based Bigels with Outstanding Sensory and Antioxidant Properties: Application in Low-Fat Mayonnaise
Miyao Sun, Chuanzhi Wang, Haitao Wang, et al.
Food Hydrocolloids (2024), pp. 110673-110673
Closed Access | Times Cited: 4
Miyao Sun, Chuanzhi Wang, Haitao Wang, et al.
Food Hydrocolloids (2024), pp. 110673-110673
Closed Access | Times Cited: 4
Oleogels for the development of healthy meat products: A review
Shaziya Manzoor, F.A. Masoodi, Rubiya Rashid, et al.
Applied Food Research (2022) Vol. 2, Iss. 2, pp. 100212-100212
Open Access | Times Cited: 19
Shaziya Manzoor, F.A. Masoodi, Rubiya Rashid, et al.
Applied Food Research (2022) Vol. 2, Iss. 2, pp. 100212-100212
Open Access | Times Cited: 19
Oleogels—Innovative Technological Solution for the Nutritional Improvement of Meat Products
Simona Perța-Crișan, Claudiu-Ștefan Ursachi, Bianca-Denisa Chereji, et al.
Foods (2022) Vol. 12, Iss. 1, pp. 131-131
Open Access | Times Cited: 18
Simona Perța-Crișan, Claudiu-Ștefan Ursachi, Bianca-Denisa Chereji, et al.
Foods (2022) Vol. 12, Iss. 1, pp. 131-131
Open Access | Times Cited: 18
The oxidative quality of bi-, oleo- and emulgels and their bioactives molecules delivery
Anda Elena Tanislav, Andreea Pușcaș, Vlad Mureşan, et al.
Critical Reviews in Food Science and Nutrition (2023) Vol. 64, Iss. 25, pp. 8990-9016
Closed Access | Times Cited: 10
Anda Elena Tanislav, Andreea Pușcaș, Vlad Mureşan, et al.
Critical Reviews in Food Science and Nutrition (2023) Vol. 64, Iss. 25, pp. 8990-9016
Closed Access | Times Cited: 10
A review of the use of oleogels to improve the quality of sheep and goat meat products
A. Teixeira, Ana Leite, Lia Vasconcelos, et al.
Journal of Food Composition and Analysis (2025) Vol. 144, pp. 107746-107746
Closed Access
A. Teixeira, Ana Leite, Lia Vasconcelos, et al.
Journal of Food Composition and Analysis (2025) Vol. 144, pp. 107746-107746
Closed Access
Effects of Replacing Butter with SPAN80-Tailored Soywax/Rice Bran Oil Oleogel in Food Product: A Study on Whole Wheat Cookies
Somali Dhal, Deblu Sahu, Haladhar Behera, et al.
ACS Food Science & Technology (2024) Vol. 4, Iss. 4, pp. 842-859
Closed Access | Times Cited: 3
Somali Dhal, Deblu Sahu, Haladhar Behera, et al.
ACS Food Science & Technology (2024) Vol. 4, Iss. 4, pp. 842-859
Closed Access | Times Cited: 3
Novel Approaches to Improve Meat Products’ Healthy Characteristics: A Review on Lipids, Salts, and Nitrites
Sandra Rodrigues, Lia Vasconcelos, Ana Leite, et al.
Foods (2023) Vol. 12, Iss. 15, pp. 2962-2962
Open Access | Times Cited: 8
Sandra Rodrigues, Lia Vasconcelos, Ana Leite, et al.
Foods (2023) Vol. 12, Iss. 15, pp. 2962-2962
Open Access | Times Cited: 8
Rheology and Extrusion Printing of κ-Carrageenan/Olive Oil Emulsion Gel Tablets with Varying Surface Area to Volume Ratios for Release of Vitamin C and Curcumin
Panchami Patel, Manasi Esther Jinugu, Prachi Thareja
Langmuir (2024) Vol. 40, Iss. 31, pp. 16069-16084
Closed Access | Times Cited: 1
Panchami Patel, Manasi Esther Jinugu, Prachi Thareja
Langmuir (2024) Vol. 40, Iss. 31, pp. 16069-16084
Closed Access | Times Cited: 1
Edible Applications
Martina Dominguez, María E. Carrín
Springer eBooks (2024), pp. 605-653
Closed Access
Martina Dominguez, María E. Carrín
Springer eBooks (2024), pp. 605-653
Closed Access
Rheology, 3d Printing of Κ-Carrageenan/Olive Oil Emulsion Gels with Varying Surface Area to Volume Ratios as Tablets for Encapsulation, Co-Release of Vitamin C and Curcumin
Panchami Patel, Manasi Esther, Prachi Thareja
(2023)
Closed Access
Panchami Patel, Manasi Esther, Prachi Thareja
(2023)
Closed Access
