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:
Polysaccharide-based emulsion gels as fat replacers in Frankfurter sausages: Physicochemical, nutritional and sensorial evaluation
Cynthia Fontes‐Candia, Marta Martínez‐Sanz, Pilar Gómez‐Cortés, et al.
LWT (2023) Vol. 180, pp. 114705-114705
Open Access | Times Cited: 27
Cynthia Fontes‐Candia, Marta Martínez‐Sanz, Pilar Gómez‐Cortés, et al.
LWT (2023) Vol. 180, pp. 114705-114705
Open Access | Times Cited: 27
Showing 1-25 of 27 citing articles:
Edible polysaccharide-based oleogels and novel emulsion gels as fat analogues: A review
Xiangfang Hu, Qinbo Jiang, Liyang Du, et al.
Carbohydrate Polymers (2023) Vol. 322, pp. 121328-121328
Closed Access | Times Cited: 37
Xiangfang Hu, Qinbo Jiang, Liyang Du, et al.
Carbohydrate Polymers (2023) Vol. 322, pp. 121328-121328
Closed Access | Times Cited: 37
Effects of ultrasound-assisted emulsification and carboxymethyl cellulose addition on the rheological and microstructure properties of myofibrillar protein-soybean oil emulsion gel
Lei Zhou, Dacheng Kang, Jingyu Wang, et al.
Food and Bioproducts Processing (2024) Vol. 144, pp. 203-213
Closed Access | Times Cited: 14
Lei Zhou, Dacheng Kang, Jingyu Wang, et al.
Food and Bioproducts Processing (2024) Vol. 144, pp. 203-213
Closed Access | Times Cited: 14
Starch based fat replacers in food system: Modification, structured design, and application
Qianzhu Lin, Ling Jiang, Xiaojing Li, et al.
Food Bioscience (2024) Vol. 59, pp. 104149-104149
Closed Access | Times Cited: 11
Qianzhu Lin, Ling Jiang, Xiaojing Li, et al.
Food Bioscience (2024) Vol. 59, pp. 104149-104149
Closed Access | Times Cited: 11
Application of soybean protein isolates-polysaccharides hybrid emulsion gels as alternative fats in fabricating plant-based meats with two-phase
Jun Fu, Zerun Zhan, Qingfei Duan, et al.
LWT (2025), pp. 117524-117524
Open Access | Times Cited: 1
Jun Fu, Zerun Zhan, Qingfei Duan, et al.
LWT (2025), pp. 117524-117524
Open Access | Times Cited: 1
Exploring the potential of the agar-based emulsion gel as a pork fat substitute in sausage with a focus on the digestive behaviors of lipids and proteins in vitro
Seonmin Lee, Kyung Jo, Soeun Kim, et al.
Food Hydrocolloids (2025), pp. 111335-111335
Closed Access | Times Cited: 1
Seonmin Lee, Kyung Jo, Soeun Kim, et al.
Food Hydrocolloids (2025), pp. 111335-111335
Closed Access | Times Cited: 1
Exploring alternative red seaweed species for the production of agar-based hydrogels for food applications
Vera Cebrián-Lloret, Antonio Martínez‐Abad, Amparo López‐Rubio, et al.
Food Hydrocolloids (2023) Vol. 146, pp. 109177-109177
Open Access | Times Cited: 18
Vera Cebrián-Lloret, Antonio Martínez‐Abad, Amparo López‐Rubio, et al.
Food Hydrocolloids (2023) Vol. 146, pp. 109177-109177
Open Access | Times Cited: 18
Diacylglycerol emulsion with different droplet size improves the gelation properties of Nemipterus virgatus myofibrillar protein
Yanan Lv, Honglei Zhao, Yongxia Xu, et al.
Food Chemistry (2023) Vol. 434, pp. 137322-137322
Closed Access | Times Cited: 17
Yanan Lv, Honglei Zhao, Yongxia Xu, et al.
Food Chemistry (2023) Vol. 434, pp. 137322-137322
Closed Access | Times Cited: 17
Perilla seed oil high internal phase emulsion improve the gel properties of myofibrillar protein
Beibei Li, Yang Wang, Shuyu Wang, et al.
Food Chemistry X (2024) Vol. 21, pp. 101241-101241
Open Access | Times Cited: 8
Beibei Li, Yang Wang, Shuyu Wang, et al.
Food Chemistry X (2024) Vol. 21, pp. 101241-101241
Open Access | Times Cited: 8
Effect of flaxseed-derived diglyceride-based high internal phase Pickering emulsion on the quality characteristics of reformulated beef burgers
Iftikhar Hussain Badar, Ziyi Wang, Yafei Zhou, et al.
Meat Science (2024) Vol. 212, pp. 109474-109474
Closed Access | Times Cited: 7
Iftikhar Hussain Badar, Ziyi Wang, Yafei Zhou, et al.
Meat Science (2024) Vol. 212, pp. 109474-109474
Closed Access | Times Cited: 7
Pre-emulsion constructed with modified rice bran fiber and its application in low-fat chicken meatballs
Yao Wang, Haozhen Zhang, Ye Tao, et al.
LWT (2024) Vol. 201, pp. 116282-116282
Open Access | Times Cited: 6
Yao Wang, Haozhen Zhang, Ye Tao, et al.
LWT (2024) Vol. 201, pp. 116282-116282
Open Access | Times Cited: 6
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
Ummul Fadillah, Andi Dirpan, Amir Syarifuddin
Future Foods (2024) Vol. 10, pp. 100490-100490
Open Access | Times Cited: 5
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: 4
Vahinika Kothuri, Jong-Hyun Han, Dong Hyun Keum, et al.
Food Hydrocolloids (2024) Vol. 158, pp. 110499-110499
Closed Access | Times Cited: 4
Effect of fat replacement in high internal phase emulsions constructed by high temperature saccharification of grafted proteins on gel properties and flavour profiles of sausages
Fei Lu, Yujie Chi, Yuan Chi
Poultry Science (2024) Vol. 103, Iss. 12, pp. 104358-104358
Open Access | Times Cited: 4
Fei Lu, Yujie Chi, Yuan Chi
Poultry Science (2024) Vol. 103, Iss. 12, pp. 104358-104358
Open Access | Times Cited: 4
Formation and Performance of Red Palm Oil Emulsion Gel Stabilized by Soy Protein Concentrate–Carrageenan for Animal Fat Substitute in Beef Sausage
Vayshinta Virgina Amalia, Arima Diah Setiowati, I. Nyoman Anggie Pratistha, et al.
ACS Food Science & Technology (2025)
Closed Access
Vayshinta Virgina Amalia, Arima Diah Setiowati, I. Nyoman Anggie Pratistha, et al.
ACS Food Science & Technology (2025)
Closed Access
Application of psyllium husk powder addition on the textural properties, oxidative stability and sensory attributes of non-phosphates luncheon meat
Zihan Zhao, Nan Sun, Cheng Li, et al.
Meat Science (2025) Vol. 222, pp. 109760-109760
Closed Access
Zihan Zhao, Nan Sun, Cheng Li, et al.
Meat Science (2025) Vol. 222, pp. 109760-109760
Closed Access
Development and Characterization of Emulsion Gels with Pine Nut Oil, Inulin, and Whey Proteins for Reduced-Fat Meat Products
Berik Idyryshev, Аlibek Muratbayev, Marzhan Tashybayeva, et al.
Foods (2025) Vol. 14, Iss. 6, pp. 962-962
Open Access
Berik Idyryshev, Аlibek Muratbayev, Marzhan Tashybayeva, et al.
Foods (2025) Vol. 14, Iss. 6, pp. 962-962
Open Access
Meat Products with Fat Replacers
Abu Bakar Asyrul‐Izhar, Jamilah Bakar, Awis Qurni Sazili, et al.
(2025), pp. 349-372
Closed Access
Abu Bakar Asyrul‐Izhar, Jamilah Bakar, Awis Qurni Sazili, et al.
(2025), pp. 349-372
Closed Access
Impact of açaí oil and guar gum-based emulsion gel on goat burger quality: Technological, sensory, and fatty acid profile
L. Sodré, Larissa Rodrigues da Silva, Natallya Marques da Silva, et al.
Meat Science (2025), pp. 109823-109823
Closed Access
L. Sodré, Larissa Rodrigues da Silva, Natallya Marques da Silva, et al.
Meat Science (2025), pp. 109823-109823
Closed Access
Emulsion gels structured with clementine pomace: a clean-label strategy for fat reduction
Joana Martínez-Martí, T. Sanz, Isabel Hernando, et al.
Food Hydrocolloids (2025), pp. 111471-111471
Closed Access
Joana Martínez-Martí, T. Sanz, Isabel Hernando, et al.
Food Hydrocolloids (2025), pp. 111471-111471
Closed Access
Flaxseed Gum/Arabic Gum/Tween 80-Based Oleogel as a Fat Substitute Applied in Emulsified Sausage: Physicochemical Properties, Sensory Attributes and Nutritional Quality
Qiaomei Zhu, Fu Chen, Peiyang Li, et al.
Gels (2023) Vol. 9, Iss. 9, pp. 759-759
Open Access | Times Cited: 9
Qiaomei Zhu, Fu Chen, Peiyang Li, et al.
Gels (2023) Vol. 9, Iss. 9, pp. 759-759
Open Access | Times Cited: 9
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
Rubén Domínguez, Bibiana Alves dos Santos, Mirian Pateiro, et al.
Meat Science (2023) Vol. 204, pp. 109277-109277
Closed Access | Times Cited: 8
Progress of plant‐derived non‐starch polysaccharides and their challenges and applications in future foods
Qing Guo, Min Zhang, Arun S. Mujumdar
Comprehensive Reviews in Food Science and Food Safety (2024) Vol. 23, Iss. 4
Closed Access | Times Cited: 3
Qing Guo, Min Zhang, Arun S. Mujumdar
Comprehensive Reviews in Food Science and Food Safety (2024) Vol. 23, Iss. 4
Closed Access | Times Cited: 3
Plant polysaccharides
Yikai Ren, Yongfeng Ai
Elsevier eBooks (2024), pp. 67-86
Closed Access | Times Cited: 2
Yikai Ren, Yongfeng Ai
Elsevier eBooks (2024), pp. 67-86
Closed Access | Times Cited: 2
Application of Xylo-Oligosaccharide-Rich Gel Emulsion as a Fat Replacer in Sausages
João L. F. Paschoa, Patrícia F. Ávila, Gilmar Freire da Costa, et al.
Foods (2024) Vol. 13, Iss. 22, pp. 3625-3625
Open Access | Times Cited: 1
João L. F. Paschoa, Patrícia F. Ávila, Gilmar Freire da Costa, et al.
Foods (2024) Vol. 13, Iss. 22, pp. 3625-3625
Open Access | Times Cited: 1
