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:
The interfacial covalent bonding of whey protein hydrolysate and pectin under high temperature sterilization: Effect on emulsion stability
Qiwei Du, Shunyu Wang, Fei Lyu, et al.
Colloids and Surfaces B Biointerfaces (2021) Vol. 206, pp. 111936-111936
Closed Access | Times Cited: 34
Qiwei Du, Shunyu Wang, Fei Lyu, et al.
Colloids and Surfaces B Biointerfaces (2021) Vol. 206, pp. 111936-111936
Closed Access | Times Cited: 34
Showing 26-50 of 34 citing articles:
Functional and structural properties of glycosylation ovalbumin with pectin through wet-heating and ultrasound method
Yali Yu, Xiaoyu LU, Boqun LIU, et al.
Food Science and Technology (2022) Vol. 42
Open Access | Times Cited: 4
Yali Yu, Xiaoyu LU, Boqun LIU, et al.
Food Science and Technology (2022) Vol. 42
Open Access | Times Cited: 4
Functional, physicochemical, and rheological properties of the spray drying particles prepared from the noble scallop (Chlamys nobilis) mantle protein‐pectin hydrated mixtures
Shiying Liu, Guiyan Li, Xin Wang, et al.
International Journal of Food Science & Technology (2024) Vol. 59, Iss. 3, pp. 1664-1678
Closed Access
Shiying Liu, Guiyan Li, Xin Wang, et al.
International Journal of Food Science & Technology (2024) Vol. 59, Iss. 3, pp. 1664-1678
Closed Access
Effect of the whey protein isolate-pectin bilayer emulsion system on the textural properties and oil release characteristics of room-temperature stored processed cheese
Hongjuan Li, Xiaobao Qiu, Chuan Ren, et al.
LWT (2024) Vol. 203, pp. 116403-116403
Open Access
Hongjuan Li, Xiaobao Qiu, Chuan Ren, et al.
LWT (2024) Vol. 203, pp. 116403-116403
Open Access
Insight into low methoxyl pectin enhancing thermal stability and intestinal delivery efficiency of algal oil nanoemulsions
Yufeng Chen, Jipeng Gu, Yi Sun, et al.
Journal of the Science of Food and Agriculture (2024) Vol. 104, Iss. 13, pp. 8356-8367
Closed Access
Yufeng Chen, Jipeng Gu, Yi Sun, et al.
Journal of the Science of Food and Agriculture (2024) Vol. 104, Iss. 13, pp. 8356-8367
Closed Access
Influence of Whey Protein Micro-Gel Particles and Whey Protein Micro-Gel Particles-Xanthan Gum Complexes on the Stability of O/W Emulsions
Man Zhang, Bin Liang, Hongjun He, et al.
Polymers (2021) Vol. 13, Iss. 14, pp. 2301-2301
Open Access | Times Cited: 3
Man Zhang, Bin Liang, Hongjun He, et al.
Polymers (2021) Vol. 13, Iss. 14, pp. 2301-2301
Open Access | Times Cited: 3
Plant polysaccharides for protein binding
Gaanty Pragas Maniam, Natanamurugaraj Govindan, Karthick Murugan Palanisamy, et al.
Elsevier eBooks (2023), pp. 415-428
Closed Access
Gaanty Pragas Maniam, Natanamurugaraj Govindan, Karthick Murugan Palanisamy, et al.
Elsevier eBooks (2023), pp. 415-428
Closed Access
Effects of Mixed and Bilayer Whey Protein Isolate-Pectin Emulsions as Fat-Replacers on Physicochemical Properties and Quality of Low-Fat Yogurt
Hongjuan Li, Yumeng Zhang, Xia Liu, et al.
SSRN Electronic Journal (2022)
Closed Access
Hongjuan Li, Yumeng Zhang, Xia Liu, et al.
SSRN Electronic Journal (2022)
Closed Access
OPTIMIZATION OF PECTIN EXTRACTION FROM THE BARK OF SIBERIAN FIR (ABIES SIBÍRICA), CORRUPTED BY USSURI POLYGRAPH (POLYGRAPHUS PROXIMUS)
Vladislav A. Ionin, Yuriy N. Malyar, Dmitriy Valer'yevich Zimonin, et al.
chemistry of plant raw material (2022), Iss. 4, pp. 67-76
Open Access
Vladislav A. Ionin, Yuriy N. Malyar, Dmitriy Valer'yevich Zimonin, et al.
chemistry of plant raw material (2022), Iss. 4, pp. 67-76
Open Access
Synergistic Effect of Microfluidization and Transglutaminase Cross-Linking on the Structural and Oil-Water Interface Functional Properties of Whey Protein Concentrate for Improving the Thermal Stability of Nanoemulsions
Yufeng Chen, Yi Sun, Yueli Meng, et al.
(2022)
Closed Access
Yufeng Chen, Yi Sun, Yueli Meng, et al.
(2022)
Closed Access
