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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:

Application of different hydrocolloids as fat replacer in low-fat dairy products: Ice cream, yogurt and cheese
Yiguo Zhao, Hoda Khalesi, Jun He, et al.
Food Hydrocolloids (2023) Vol. 138, pp. 108493-108493
Open Access | Times Cited: 79

Showing 1-25 of 79 citing articles:

Low oil Pickering emulsion gels stabilized by bacterial cellulose nanofiber/soybean protein isolate: An excellent fat replacer for ice cream
Yin Gao, Dehui Lin, Haonan Peng, et al.
International Journal of Biological Macromolecules (2023) Vol. 247, pp. 125623-125623
Closed Access | Times Cited: 47
Recent trends in design of healthier fat replacers: Type, replacement mechanism, sensory evaluation method and consumer acceptance
Yuanxue Gao, Yan Zhao, Yao Yao, et al.
Food Chemistry (2024) Vol. 447, pp. 138982-138982
Closed Access | Times Cited: 18
Preparation, interaction, and digestion of peanut oil body-based emulsion gels with xanthan gum and gallic acid
Tingwei Zhu, Shuoxing Wang, Di Yan, et al.
Food Hydrocolloids (2025) Vol. 163, pp. 111063-111063
Closed Access | Times Cited: 2
Biopolymer-based emulsion gels as fat replacers: A review of their design, fabrication, and applications
Jingxian Niu, Xiaojing Li, David Julian McClements, et al.
International Journal of Biological Macromolecules (2025) Vol. 305, pp. 141297-141297
Closed Access | Times Cited: 2
Freeze-thaw stability of Pickering emulsion stabilized by modified soy protein particles and its application in plant-based ice cream
Xue Hei, Zhe Liu, Shanshan Li, et al.
International Journal of Biological Macromolecules (2023) Vol. 257, pp. 128183-128183
Closed Access | Times Cited: 40
Polysaccharide-based colloids as fat replacers in reduced-fat foods
Jilong Wang, Mengshan Shang, Xiaojing Li, et al.
Trends in Food Science & Technology (2023) Vol. 141, pp. 104195-104195
Closed Access | Times Cited: 33
Unveiling the Potential of Marine Biopolymers: Sources, Classification, and Diverse Food Applications
Ipsheta Bose, Nousheen, Swarup Roy, et al.
Materials (2023) Vol. 16, Iss. 13, pp. 4840-4840
Open Access | Times Cited: 27
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
Addressing flavor challenges in reduced-fat dairy products: A review from the perspective of flavor compounds and their improvement strategies
Weizhe Wang, Baoguo Sun, Jianjun Deng, et al.
Food Research International (2024) Vol. 188, pp. 114478-114478
Closed Access | Times Cited: 11
Bacterial cellulose nanocrystals or nanofibrils as Pickering stabilizers in low-oil emulsions: A comparative study
Náyra O.F. Pinto, Ana I. Bourbon, Daniela Martins, et al.
Food Hydrocolloids (2024) Vol. 157, pp. 110427-110427
Open Access | Times Cited: 11
Perspectives on the yogurt rheology
Didem Sözeri Atik, Hale İnci Öztürk, Nihat Akın
International Journal of Biological Macromolecules (2024) Vol. 263, pp. 130428-130428
Closed Access | Times Cited: 10
Enhancing emulsifying properties of lentil protein fibrils through EGCG mediation and the mechanism study
Xianghui Yan, Yifu Chu, Jiayi Hang, et al.
Food Hydrocolloids (2024) Vol. 153, pp. 109972-109972
Closed Access | Times Cited: 10
Hydrocolloid application in yogurt: Progress, challenges and future trends
Jianwei Zang, Pin-Jian Xiao, Yuqin Chen, et al.
Food Hydrocolloids (2024) Vol. 153, pp. 110069-110069
Closed Access | Times Cited: 10
Evaluation of extraction techniques for chia seed mucilage; A review on the structural composition, physicochemical properties and applications
Emmanuel O. Mensah, Emmanuel Olorunleke Oludipe, Yemane H. Gebremeskal, et al.
Food Hydrocolloids (2024) Vol. 153, pp. 110051-110051
Closed Access | Times Cited: 9
Alginate/whey protein isolate-based emulgel as an alternative margarine replacer in processed cheese: Impact on rheological, mechanical, nutritional, and sensory characteristics
Mahdieh Zare, Mohammad‐Taghi Golmakani, Mehrdad Niakousari, et al.
Journal of Dairy Science (2024) Vol. 107, Iss. 7, pp. 4308-4319
Open Access | Times Cited: 6
Functionality of Food Additives
Reza Abedi‐Firoozjah, Milad Tavassoli
IntechOpen eBooks (2024)
Open Access | Times Cited: 6
Effects of different fat replacers on functional and rheological properties of low-fat mozzarella cheeses: A review
Aqsa Akhtar, Iqra Nasim, Muhammad Saeed ud Din, et al.
Trends in Food Science & Technology (2023) Vol. 139, pp. 104136-104136
Open Access | Times Cited: 14
Influence of micro and nanofibrillated cellulose on sweetened yogurt production and storage
Carolina Neves Cunha, Caroline Barroso dos Anjos Pinto, Maria Esther Sad, et al.
International Dairy Journal (2024) Vol. 155, pp. 105958-105958
Closed Access | Times Cited: 4
Impact of reduced sucrose content on processed cheese: Sensory, textural, and storage stability analysis
Wenxuan Zhai, Sarina Bao, Renjiao Han, et al.
Food Bioscience (2024) Vol. 60, pp. 104405-104405
Closed Access | Times Cited: 4
Effect of Plantago major L. seed mucilage on physicochemical, rheological, textural and sensory properties of non-fat yogurt
Mojtaba Yousefi, Elham Khanniri, Nasim Khorshidian
Applied Food Research (2025), pp. 100687-100687
Open Access
Gellan Gum Enhances the Quality of Egg-Based Yoghurt by Changing the Water Phase Distribution and Improving the Gel Texture
Yuanyuan Zhang, Jianwei Zang, Shutong Liu, et al.
Foods (2025) Vol. 14, Iss. 2, pp. 296-296
Open Access
Synergistic Effect Between Chia Mucilage and Commercial Gums and Application in Dairy Derivative
Bianca Pazinato, Maria Eduarda Sério, Carlos Eduardo Barão, et al.
Food and Bioprocess Technology (2025)
Closed Access
Carbohydrate-Based Fat Mimetics: Mechanistic Insights and Tribological Interactions
Xuerui Li, Zhenghang Xu, Xiaoyun Xu, et al.
Trends in Food Science & Technology (2025) Vol. 157, pp. 104885-104885
Closed Access
Microemulsion gel systems: Formulation, stability studies, biopolymer interactions, and functionality in food product development
Janice Adaeze Nwankwo, Wenxue Liu, Xiusheng Guo, et al.
Comprehensive Reviews in Food Science and Food Safety (2025) Vol. 24, Iss. 2
Closed Access
Enhancing the texture of fat-free yogurt with Panax ginseng leaf-stem extract and casein: Focusing on their softening effect
Dong Hyun Keum, Hyun Ju Lee, Jung-Gum Ryoo, et al.
Food Chemistry X (2025) Vol. 26, pp. 102242-102242
Open Access
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