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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:

Investigation of the effects of addition of carboxy methyl cellulose (CMC) and tapioca starch (TS) on the beef patties targeted to the needs of people with dysphagia: A mixture design approach
Nelum Pematilleke, Mandeep Kaur, Benu Adhikari, et al.
Meat Science (2022) Vol. 191, pp. 108868-108868
Closed Access | Times Cited: 19

Showing 19 citing articles:

Investigation of 3D printing of apple and edible rose blends as a dysphagia food
Liqing Qiu, Min Zhang, Bhesh Bhandari, et al.
Food Hydrocolloids (2022) Vol. 135, pp. 108184-108184
Closed Access | Times Cited: 97
Feasibility of hydrocolloid addition for 3D printing of Qingtuan with red bean filling as a dysphagia food
Demei Kong, Min Zhang, Arun S. Mujumdar, et al.
Food Research International (2023) Vol. 165, pp. 112469-112469
Closed Access | Times Cited: 46
Investigation potential of hydrocolloids in meat analogue preparation
Somayeh Taghian Dinani, Nicole Louise Broekema, Remko M. Boom, et al.
Food Hydrocolloids (2022) Vol. 135, pp. 108199-108199
Open Access | Times Cited: 56
Effects of carboxymethyl cellulose on the emulsifying, gel and digestive properties of myofibrillar protein-soybean oil emulsion
Lei Zhou, Jinyuan Jiang, Fan Feng, et al.
Carbohydrate Polymers (2023) Vol. 309, pp. 120679-120679
Closed Access | Times Cited: 39
Salmon protein gel enhancement for dysphagia diets: Konjac glucomannan and composite emulsions as texture modifiers
Siyuan Fei, Yu Li, Kangjing Liu, et al.
International Journal of Biological Macromolecules (2023) Vol. 258, pp. 128805-128805
Closed Access | Times Cited: 26
The Beneficial Role of Polysaccharide Hydrocolloids in Meat Products: A Review
Hanxiao Bao, Yuxi Wang, Yue Huang, et al.
Gels (2025) Vol. 11, Iss. 1, pp. 55-55
Open Access | Times Cited: 1
Rheology, Texture and Swallowing Characteristics of a Texture-Modified Dysphagia Food Prepared Using Common Supplementary Materials
Xin Wang, Liyuan Rong, Mingyue Shen, et al.
Foods (2023) Vol. 12, Iss. 12, pp. 2287-2287
Open Access | Times Cited: 21
A food for elders with dysphagia: Effect of sodium alginate with different viscosities on the gel properties of antarctic krill composite shrimp surimi
Yuting Tan, Peizi Sun, Xinyu Zhang, et al.
Food Hydrocolloids (2024) Vol. 158, pp. 110462-110462
Closed Access | Times Cited: 7
Comparison between the use of hydrocolloids (xanthan gum) and high-pressure processing to obtain a texture-modified puree for dysphagia
Larisa Giura, Leyre Urtasun, Diana Ansorena, et al.
Food Research International (2023) Vol. 170, pp. 112975-112975
Open Access | Times Cited: 13
Effects of different polysaccharide colloids on the structure and physicochemical properties of peanut protein and wheat gluten composite system under extrusion
Yueyue Yang, Qi Zhang, Ruixin Zhang, et al.
International Journal of Biological Macromolecules (2024) Vol. 272, pp. 132773-132773
Closed Access | Times Cited: 4
Development of chickpea tempeh using Rhizopus oryzae for dysphagia diet: Effect of fermentation time and heat treatment
Jung Soo Kim, Jiyoon Kim, Soo Hyun Kim, et al.
Innovative Food Science & Emerging Technologies (2025), pp. 103940-103940
Closed Access
3D Food Printing: A Comprehensive Review And Critical Analysis On Technologies, Food Materials, Applications, Challenges, And Future Prospects
Aamir Sohel, Sandeep Sahu, Geoffrey R. Mitchell, et al.
Food Engineering Reviews (2025)
Closed Access
Recent progress in protein-based high internal-phase Pickering emulsions: Composition, stabilization, applications, and future trends
Wei Liang, Xiaofeng Zhan, Pengkai Wang, et al.
Food Research International (2025), pp. 116245-116245
Closed Access
An Updated Review on Exploring Hydrocolloids Application in Food Matrix: Current Insights Into Fruit, Bakery, Meat, and Dairy Based Products
Masud Alam, Ishrat Majid, Sawinder Kaur, et al.
Journal of Texture Studies (2025) Vol. 56, Iss. 2
Closed Access
Meat texture modification for dysphagia management and application of hydrocolloids: A review
Nelum Pematilleke, Mandeep Kaur, Benu Adhikari, et al.
Critical Reviews in Food Science and Nutrition (2022) Vol. 64, Iss. 6, pp. 1764-1779
Closed Access | Times Cited: 12
Texture properties of foods targeted for individuals with limited oral processing capabilities: the elderly, dysphagia, and head and neck cancer patients
James Makame, Alissa A. Nolden, Mohammad Naushad Emmambux
Food & Function (2023) Vol. 14, Iss. 9, pp. 3949-3965
Closed Access | Times Cited: 5
Use of HPP as an Alternative to Hydrocolloids to Develop Dysphagia Foods
Larisa Giura, Leyre Urtasun, Icíar Astiasarán, et al.
Springer Proceedings in Materials (2024), pp. 15-18
Closed Access
Effects of Different Types of Starch on Physicochemical Properties and Microstructure of Beef during Cold Storage
Shulin Zhang, Lina Wang, Qiuyu Wang, et al.
Foods (2024) Vol. 13, Iss. 17, pp. 2767-2767
Open Access
Influence of Some Hydrocolloids and Sterilization Conditions on the Physical Properties of Texture-Modified Foods Developed for the Swallow Training of Dysphagia Patients
Thitiwat Limampai, Rarisara Impaprasert, Worapot Suntornsuk
Foods (2023) Vol. 12, Iss. 19, pp. 3676-3676
Open Access
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