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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:

Use of oil mixture emulsion hydrogels as partial animal fat replacers in dry-fermented foal sausages
Aurora Cittadini, Rubén Domínguez, Paulo E. S. Munekata, et al.
Food Research International (2022) Vol. 161, pp. 111881-111881
Closed Access | Times Cited: 22

Showing 22 citing articles:

Effect of oil-modified crosslinked starch as a new fat replacer on gel properties, water distribution, and microstructures of pork meat batter
Xiaoyun Zhao, Ruotong Guo, Xuxu Li, et al.
Food Chemistry (2022) Vol. 409, pp. 135337-135337
Closed Access | Times Cited: 48
Emulsified sausages with yeast protein as an animal fat replacer: Effects on nutritional composition, spatial structure, gel performance, and sensory quality
Ruotong Guo, Jian Xiong, Pei Li, et al.
Meat Science (2024) Vol. 210, pp. 109433-109433
Closed Access | Times Cited: 15
Interaction mechanism and binding mode between different polyphenols and gellan gum
Shiqi Xu, Hanxiong Liu, Jia‐Nan Yan, et al.
Food Hydrocolloids (2024) Vol. 153, pp. 110014-110014
Closed Access | Times Cited: 13
Impact of microencapsulated starter culture on the quality characteristics of Italian-type salami during storage
Karine Cence, Marilia Jordana Dequi Vendruscolo, Leonardo Meirelles da Silva, et al.
Journal of Food Measurement & Characterization (2025)
Closed Access | Times Cited: 1
Gel properties and interactions of hydrogels constructed with low acyl gellan gum and puerarin
Shiqi Xu, Yi‐Nan Du, Zhujun Zhang, et al.
Carbohydrate Polymers (2023) Vol. 326, pp. 121594-121594
Closed Access | Times Cited: 21
Evaluation of bigel systems as potential substitutes to partially replace pork backfat in semi-dry sausages
Konstantina Zampouni, Androulla Filippou, Konstantinos Papadimitriou, et al.
Meat Science (2023) Vol. 208, pp. 109392-109392
Closed Access | Times Cited: 13
Use of Olive and Sunflower Oil Hydrogel Emulsions as Pork Fat Replacers in Goat Meat Burgers: Fat Reduction and Effects in Lipidic Quality
Iasmin Ferreira, Lia Vasconcelos, Ana Leite, et al.
Biomolecules (2022) Vol. 12, Iss. 10, pp. 1416-1416
Open Access | Times Cited: 17
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
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
Elevating meat products: Unleashing novel gel techniques for enhancing lipid profiles
Rubén Domínguez, Bibiana Alves dos Santos, Mirian Pateiro, et al.
Meat Science (2023) Vol. 204, pp. 109277-109277
Closed Access | Times Cited: 8
Transcriptomic analysis of different intramuscular fat contents on the flavor of the longissimus dorsi tissues from Guangling donkey
Wufeng Li, Lili Lili, Xi Wang
Genomics (2024) Vol. 116, Iss. 5, pp. 110905-110905
Open 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
Marine macroalgae in rabbit feed – Effects on meat quality
Sabela Al-Soufi, J. Garcı́a, Nuria Nicodemus, et al.
Meat Science (2024) Vol. 216, pp. 109584-109584
Open Access | Times Cited: 2
Raspberry Extract as a Strategy to Improve the Oxidative Stability of Pork Burgers Enriched with Omega-3 Fatty Acids
Adrieni Santos de Oliveira, Bibiana Alves dos Santos, Carla Andressa Almeida Farias, et al.
Foods (2023) Vol. 12, Iss. 8, pp. 1631-1631
Open Access | Times Cited: 6
A Pumpkin-Based Emulsion Gel as a Texture Improvement of Mixed Horsemeat Semi-Smoked Sausages
Rysgul Ashakayeva, Bakhytkul Assenova, Galiya Tumenova, et al.
Foods (2022) Vol. 11, Iss. 23, pp. 3886-3886
Open Access | Times Cited: 8
Replacing Animal Fat with Gels of Psyllium Fiber and Combined Linseed Oil–Psyllium Fiber in Salamis: Impacts on Technological, Nutritional, Oxidative, and Sensory Properties
Marcos Roberto Casarin Jovanovichs, Mariana Basso Pinton, Leticia Pereira Correa, et al.
Foods (2023) Vol. 12, Iss. 13, pp. 2439-2439
Open Access | Times Cited: 4
Improvement strategies for fats and oils used in future food processing based on health orientation and sustainability: research progress, challenges and solutions
Jiong Zhang, Min Zhang, Kai Chen, et al.
Critical Reviews in Food Science and Nutrition (2023) Vol. 65, Iss. 1, pp. 47-63
Closed Access | Times Cited: 4
Changes in bioactive compounds present in beef burgers formulated with walnut oil gelled emulsion as a fat substitute during in vitro gastrointestinal digestion
Raquel Lucas‐González, Estrella Sayas‐Barberá, José M. Lorenzo, et al.
Journal of the Science of Food and Agriculture (2023) Vol. 103, Iss. 13, pp. 6473-6482
Open Access | Times Cited: 3
Fermented and Structured Meat Products with Dietary Fibers for Reducing Fat Content
Paulo E. S. Munekata, Rubén Domínguez, Mirian Pateiro, et al.
Methods and protocols in food science (2023), pp. 57-67
Closed Access | Times Cited: 2
Effect of Olive Oil Hydrogel as a Fat Replacer in Beef Meatballs
Recep Palamutoğlu, Cemal Kasnak, Buket Özen Ünaldı, et al.
Food Technology and Biotechnology (2024) Vol. 62, Iss. 1, pp. 110-118
Open Access
The Dual Role of Mannosylerythritol Lipid-A: Improving Gelling Property and Exerting Antibacterial Activity in Chicken and Beef Gel
Jiayu Chen, Qihe Chen, Qin Shu, et al.
(2024)
Closed Access
Elaboración de un salchichón fermentado usando almidón y fibra como sustitutos de grasa
Piedad M. Montero-Castillo, Diofanor Acevedo-Correa, José Del Carmen Jaimes Morales
Información tecnológica (2023) Vol. 34, Iss. 2, pp. 43-52
Open Access
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