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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:

Effect of variation in basic emulsion structure and polysaccharide content on the physicochemical properties and structure of composite-based emulsion gels as cube fat mimetics
Yuqing Ren, Lai Wei, Jun Hao Yoong, et al.
Food Chemistry (2023) Vol. 434, pp. 137450-137450
Closed Access | Times Cited: 24

Showing 24 citing articles:

Functionality and Application of Emulsion Gels in Fat Replacement Strategies for Dairy Products
Qiaolian Xu, Huisen Wang, Yuqing Ren, et al.
Trends in Food Science & Technology (2024) Vol. 152, pp. 104673-104673
Closed Access | Times Cited: 12
Fabrication of food polysaccharide, protein, and polysaccharide-protein composite gels via calcium ion inducement: Gelation mechanisms, conditional factors, and applications
Xinnan Ye, Lai Wei, Luyao Sun, et al.
International Journal of Biological Macromolecules (2024) Vol. 279, pp. 135397-135397
Closed Access | Times Cited: 9
Emulsion gels prepared from Longzhua mushroom polysaccharides with self-gelling properties as β-carotene carriers: Stability and in vitro digestibility of β-carotene
Lingxin Zhao, Jiapeng Li, K. Yin, et al.
International Journal of Biological Macromolecules (2024) Vol. 276, pp. 134110-134110
Closed Access | Times Cited: 8
Fabrication of Beeswax/Plant Sterol Ester-Gelatin/Whey Protein Isolate Bigels with Dual Gelation Effects as Substitutes for Traditional Solid Fats
Min Pang, Lu Xu, Yuanfei Ge, et al.
Food Hydrocolloids (2024) Vol. 157, pp. 110458-110458
Closed Access | Times Cited: 5
Fat Replacers in Food System: A Focus on Ingredients, Fabrication Methods, and Applications in Food Products
Ummul Fadillah, Andi Dirpan, Amir Syarifuddin
Future Foods (2024) Vol. 10, pp. 100490-100490
Open Access | Times Cited: 5
Comparison on emulsifying and emulgelling properties of low methoxyl pectin with varied degree of methoxylation from different de-esterification methods
Ruoxuan Li, Hekai Fan, Bowen Li, et al.
International Journal of Biological Macromolecules (2024) Vol. 263, pp. 130432-130432
Closed Access | Times Cited: 4
Improved gel properties of Nemipterus virgatus myofibrillar protein emulsion gel by Konjac glucomannan incorporation: Insight into the modification of protein conformation
Yiqiong Wu, Honglei Zhao, Yanan Lv, et al.
International Journal of Biological Macromolecules (2024), pp. 136833-136833
Closed Access | Times Cited: 4
Plant proteins in structuring gelled emulsions for saturated fat substitutes: Challenges and opportunities
Matheus Dias de Carvalho, Ângelo Luiz Fazani Cavallieri, Ana Carla Kawazoe Sato
Food Research International (2025) Vol. 202, pp. 115753-115753
Closed Access
Preparation and characterization of chickpea protein isolate-grape seed proanthocyanidin-konjac gum ternary complex: Focusing on structure, gel properties, stability and functional properties
Fang Ma, Qian Zhang, Yang Li, et al.
International Journal of Biological Macromolecules (2025), pp. 140239-140239
Closed Access
Exploring the impact of cationic polysaccharide concentration on the formation of high internal phase emulsion based on egg white proteins: A study on emulsion interfacial structure and co-delivery of epigallocatechin gallate/β-carotene
Jingbo Liu, Longxiang Li, Shanglin Li, et al.
Food Hydrocolloids (2025), pp. 111250-111250
Closed Access
Investigating the Incorporation of plant-based meat alternative in Asian culinary practices
Bushra Safdar, Zijia Zhang, Jinnuo Cao, et al.
International Journal of Gastronomy and Food Science (2025), pp. 101170-101170
Closed Access
Application of fat replacers in low-fat starch-based foods: Type, formulation and action mechanism on food quality
Yao Feng, Yu Zhang, Kai Huang, et al.
International Journal of Biological Macromolecules (2025), pp. 142855-142855
Closed Access
Study on the mechanism of protein-polysaccharide complex high viscosity gel and its adhesion in plant meat substitute
Luyao Sun, Xinnan Ye, Shuqi Liu, et al.
International Journal of Biological Macromolecules (2025), pp. 143547-143547
Closed Access
Investigation into the fabrication of plant-based simulant connective tissue utilizing algae polysaccharide-derived hydrogel
Shuqi Liu, Di Zhao, Luyao Sun, et al.
International Journal of Biological Macromolecules (2024) Vol. 273, pp. 133126-133126
Closed Access | Times Cited: 3
Oil-droplet anchors accelerate the gelation of regenerated silk fibroin-based emulsion gels
Huilan Zhang, Qinbo Jiang, Jiawen Li, et al.
International Journal of Biological Macromolecules (2024) Vol. 278, pp. 134579-134579
Closed Access | Times Cited: 3
Influence of variation in phase ratio and protein content on physicochemical properties and structure of soy protein isolate-konjac glucomannan double emulsion gels applicable as solid cubic fat substitutes
Yuqing Ren, Xinnan Ye, Lai Wei, et al.
Food Chemistry (2024) Vol. 465, pp. 142023-142023
Closed Access | Times Cited: 3
Utilization of emulsion gels in plant-based meat analog formulations: A review
Vahinika Kothuri, Jong-Hyun Han, Dong Hyun Keum, et al.
Food Hydrocolloids (2024) Vol. 158, pp. 110499-110499
Closed Access | Times Cited: 2
Pomelo Fiber-Stabilized Oil-in-Water Emulsion Gels: Fat Mimetic in Plant-Based Ice Cream
Xuerui Li, Shengquan Zhou, Haohan Chen, et al.
Food and Bioprocess Technology (2024)
Open Access | Times Cited: 1
Engineering surfactant-free pickering double emulsions gels with different structures as low-calorie fat analogues: Tunable oral perception, inhibiting lipid digestion, and potent co-delivery for lycopene and epigallocatechin gallate
Liyang Du, Zong Meng
Food Chemistry (2024) Vol. 463, pp. 141378-141378
Closed Access | Times Cited: 1
Pickering emulsion gels with curdlan as both the emulsifier and the gelling agent: Emulsifying mechanism, gelling performance and gel properties
Liang Zhang, Xue Han, Kejun Guo, et al.
Food Chemistry (2024) Vol. 465, pp. 141971-141971
Closed Access | Times Cited: 1
Fabrication of soy protein isolate-konjac glucomannan emulsion gels to mimic the texture, rheological behavior and in vitro digestion of pork fat
Jiarui Zhao, Baoyue Chang, Jiayu Wen, et al.
Food Chemistry (2024) Vol. 468, pp. 142462-142462
Closed Access | Times Cited: 1
Pomelo Fiber-Stabilized Oil-in-Water Emulsion Gels: Fat Mimetic in Plant-Based Ice Cream
Xuerui Li, Shengquan Zhou, Haohan Chen, et al.
Research Square (Research Square) (2024)
Open Access
Effect of gelled phases on the relevance of double emulsion gels for probiotics encapsulation, rheological properties, and stability
Laurita Vanagaitė-Kapočė, Daiva Leskauskaitė
LWT (2024), pp. 116857-116857
Open Access
Investigation on the structure characteristics, stability evaluation, and oral tribology of natural oleanolic acid-based water-in-oil high internal phase and multiple Pickering emulsions as realistic fat analogues
Liyang Du, Shanshan Zhou, Yilei Huang, et al.
Food Chemistry (2024) Vol. 465, pp. 142121-142121
Closed Access
Rheological and Tribological Properties of Konjac Gum‐Lecithin Composite System: Effect of Incorporation of Saliva and Friction Surface Properties
Zhihua Pang, Imane Bourouis, Mengfei Li, et al.
Journal of Texture Studies (2024) Vol. 55, Iss. 6
Closed Access
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