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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.

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Showing 1-25 of 29 citing articles:

Application of pectin-grape seed polyphenol combination restores consistency and emulsion stability and enhances antioxidant capacity of reduced oil aquafaba vegan mayonnaise
Miray Büyük, Ada Ata, Ahmet Yemenicioğlu
Food and Bioproducts Processing (2024) Vol. 144, pp. 123-131
Closed Access | Times Cited: 7
Low-cholesterol-low-fat mayonnaise prepared from soybean oil body as a substitute for egg yolk: The effect of substitution ratio on physicochemical properties and sensory evaluation
Wan Wang, Chuanbing Hu, Hong Sun, et al.
LWT (2022) Vol. 167, pp. 113867-113867
Closed Access | Times Cited: 26
Formation, texture, and stability of yolk-free mayonnaise: Effect of soy peptide aggregates concentration
Xuelian Jing, Yongjian Cai, Tongxun Liu, et al.
Food Chemistry (2022) Vol. 403, pp. 134337-134337
Closed Access | Times Cited: 23
Unveiling the applications of membrane proteins from oil bodies: leading the way in artificial oil body technology and other biotechnological advancements
Yi Liao, Zhenxiao Wang, Yukun Pei, et al.
Critical Reviews in Food Science and Nutrition (2024), pp. 1-28
Closed Access | Times Cited: 5
Valorization of avocado seeds (Persea americana Mill.): An alternative oil source for mayonnaise prototype production and its natural quality attribute
Siriluck Surin, Paponpat Pattarathitiwat, Suphat Phongthai, et al.
Applied Food Research (2025), pp. 100695-100695
Open Access
Malva neglecta Essential Oil: A Promising Approach for Bio-Preserving Mayonnaise and Assessing Variable Correlations Through Principal Component Analysis and Heat Map
Amin Abbasi, Hedayat Hosseini, Azadeh Rashidimehr, et al.
Heliyon (2025) Vol. 11, Iss. 3, pp. e41971-e41971
Open Access
Banana rachis nanocellulose: a natural stabilizer for Pickering nanoemulsion and its potential as a carrier of β‐carotene in food systems
Beatrice Basumatary, Charu Lata Mahanta
Journal of the Science of Food and Agriculture (2025)
Open Access
A High-Sensitivity Wilkinson Power Divider Sensor for Detecting Dielectric Properties in Edible Oils
Seyed Abed Zonouri, Hasan Ali Alsailawi, Mustafa Mudhafar
Sensing and Imaging (2025) Vol. 26, Iss. 1
Closed Access
Physicochemical and structural properties of vegan mayonnaise prepared with peanut sprout oil and aquafaba
Hyun-Jin Jeong, Imkyung Oh
Food Chemistry X (2025), pp. 102463-102463
Open Access
Exploring the potential of potato products: Puree and cellulose nanofibers, to improve the nutritional value of mayonnaise
Xiaowen Liu, Hongnan Sun, Taihua Mu, et al.
Food Chemistry (2023) Vol. 437, pp. 137864-137864
Closed Access | Times Cited: 9
Antioxidant and antimicrobial efficacy of microencapsulated mustard essential oil against Escherichia coli and Salmonella Enteritidis in mayonnaise
Sayed Amir Hossein Goli, Sara Keramat, Sabihe Soleimanian‐Zad, et al.
International Journal of Food Microbiology (2023) Vol. 410, pp. 110484-110484
Closed Access | Times Cited: 9
Nano formulated soy proteins as a fat replacer in low fat mayonnaise formula
Yehia A. Heikal, Amal Ahmed Hassan, Azza Anwar Abou-Arab, et al.
Journal of the Saudi Society of Agricultural Sciences (2023) Vol. 22, Iss. 7, pp. 469-479
Open Access | Times Cited: 7
Co-enzymatic hydrolysis enhanced thermal stability of mayonnaise
Guangshun Jiang, Songyi Lin, Junzhang Li, et al.
Food Bioscience (2024) Vol. 59, pp. 103945-103945
Closed Access | Times Cited: 2
Soybean-Oil-Body-Substituted Low-Fat Ice Cream with Different Homogenization Pressure, Pasteurization Condition, and Process Sequence: Physicochemical Properties, Texture, and Storage Stability
Wan Wang, Jinzhe Li, Min Wang, et al.
Foods (2022) Vol. 11, Iss. 17, pp. 2560-2560
Open Access | Times Cited: 10
Characterization, Sensory and Oxidative Stability Analysis of Vegetable Mayonnaise Formulated with Olive Leaf Vinegar as an Active Ingredient
Antonella De Leonardis, Vincenzo Macciola, Ayesha Iftikhar, et al.
Foods (2022) Vol. 11, Iss. 24, pp. 4006-4006
Open Access | Times Cited: 7
Enzymatic hydrolysis pretreatment combined with glycosylation for soybean protein isolate applying in dual-protein yogurt
Mengya Sun, Zhenhai Yu, Shuo Zhang, et al.
Food Chemistry X (2024) Vol. 24, pp. 101837-101837
Open Access | Times Cited: 1
Physico-Chemical, Textural and Sensory Evaluation of Emulsion Gel Formulated with By-Products from the Vegetable Oil Industry
Ana Leahu, Sorina Ropciuc, Cristina Ghinea, et al.
Gels (2023) Vol. 9, Iss. 12, pp. 964-964
Open Access | Times Cited: 3
The use of tomato peel nanopowder as a natural antioxidant in low-fat mayonnaise
Herly Evanuarini, Agus Susilo, Dedes Amertaningtyas
BIO Web of Conferences (2023) Vol. 81, pp. 00004-00004
Open Access | Times Cited: 2
Formulation of functional mayonnaise with defatted wheat germ flour as egg yolk substitute: Rheological, textural and stability analyses
Mehran Aalami, Mahshid Rahbari, Salar Ali Ahmed, et al.
Korean Journal of Food Preservation (2023) Vol. 30, Iss. 3, pp. 405-418
Open Access | Times Cited: 1
Development of a novel fat reduction system with quercetin-loaded annealed wheat starch for enhanced emulsifying and oxidative stability in low-fat mayonnaise
Dan Yuan, Youjin Baek, Eun Woo Jeong, et al.
Journal of Food Engineering (2023) Vol. 364, pp. 111812-111812
Closed Access | Times Cited: 1
Physicochemical, Micronutrient and Fatty Acid Compositions of Some Selected Mayonnaise Samples in Nsukka, Nigeria
Chinelo Nkwocha Chinenye, Joshua Ogah Felix, R.C. Ekeanyanwu
Research Square (Research Square) (2024)
Open Access
Sesame meal and lemon zest – enriched mayonnaise: Proximal analysis and toxicological studies in animals
Shakhnozakhon Gaipova, Akbarali Ruzibayev, Shakhnozakhon Salijonova, et al.
Heliyon (2024) Vol. 10, Iss. 6, pp. e28319-e28319
Open Access
Exploring the influence of sweet potato powder on the physicochemical characteristics, oxidative potential and sensory perception of mayonnaise
Zujaja Umer, Aneeka Adris, Syeda Urooj Zahra, et al.
International Journal of Food Science & Technology (2024) Vol. 59, Iss. 5, pp. 3258-3270
Closed Access
The effect of indigenous starch as fat and caloric reducer in mayonnaise formulation: properties and emulsion stability
Derina Paramitasari, Suparman Suparman, K Pudjianto, et al.
IOP Conference Series Earth and Environmental Science (2024) Vol. 1377, Iss. 1, pp. 012056-012056
Open Access
Food application of starch in complex media
Fernanda Hart Weber, Igor Henrique de Lima Costa, Luan Alberto Andrade, et al.
Elsevier eBooks (2024), pp. 45-73
Closed Access
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