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:
High internal phase emulsions of ω-3 fatty acids stabilized by fish scale gelatin particles: Application to lipid-enhanced surimi 3D printing
Yuhang Wang, Die Hu, Yue Wei, et al.
Food Hydrocolloids (2023) Vol. 146, pp. 109254-109254
Closed Access | Times Cited: 32
Yuhang Wang, Die Hu, Yue Wei, et al.
Food Hydrocolloids (2023) Vol. 146, pp. 109254-109254
Closed Access | Times Cited: 32
Showing 26-50 of 32 citing articles:
Insights into the Pickering Emulsions Stabilized by Yeast Dietary Fiber: Interfacial Adsorption Kinetics, Rheological Characteristics, and Stabilization Mechanisms
Yaqiu Kong, Jieling Chen, Zehan Hong, et al.
(2024)
Closed Access
Yaqiu Kong, Jieling Chen, Zehan Hong, et al.
(2024)
Closed Access
Rice bran oil-in-water emulsion stabilized by Amur catfish myofibrillar protein: Characteristics and its application in surimi gels
Xinru Fan, Wenhao Geng, Xinyue Zhang, et al.
International Journal of Biological Macromolecules (2024) Vol. 283, pp. 137417-137417
Closed Access
Xinru Fan, Wenhao Geng, Xinyue Zhang, et al.
International Journal of Biological Macromolecules (2024) Vol. 283, pp. 137417-137417
Closed Access
A comprehensive unraveling of the mystery of reduced-salt surimi gels: from molecular mechanism to future prospects
Qiqi Li, Shengjun Chen, Juan You, et al.
Trends in Food Science & Technology (2024) Vol. 154, pp. 104783-104783
Closed Access
Qiqi Li, Shengjun Chen, Juan You, et al.
Trends in Food Science & Technology (2024) Vol. 154, pp. 104783-104783
Closed Access
MP-based plant oleogels structuring with various unsaturated oil: Fabrication, characterization, and in-vitro digestion
Yuan Li, Limin Wang, Xue Lu, et al.
International Journal of Biological Macromolecules (2024) Vol. 283, pp. 137773-137773
Closed Access
Yuan Li, Limin Wang, Xue Lu, et al.
International Journal of Biological Macromolecules (2024) Vol. 283, pp. 137773-137773
Closed Access
Enhancing 3D-Printed Chocolate Drug Delivery: The Role of Soy Lecithin in Improving Formulation Printability and Consistency
Vlad-Nicolae Lesutan, Rachel Milliken, Amber Browne, et al.
RPS Pharmacy and Pharmacology Reports (2024) Vol. 4, Iss. 1
Closed Access
Vlad-Nicolae Lesutan, Rachel Milliken, Amber Browne, et al.
RPS Pharmacy and Pharmacology Reports (2024) Vol. 4, Iss. 1
Closed Access
Enhancing gel and 3D printing performance of lipid-enhanced skipjack tuna (Katsuwonus pelamis) surimi via Pickering high internal phase emulsion
Ying Sun, Jiahui Sun, Mantong Zhao, et al.
Food Research International (2024) Vol. 201, pp. 115649-115649
Closed Access
Ying Sun, Jiahui Sun, Mantong Zhao, et al.
Food Research International (2024) Vol. 201, pp. 115649-115649
Closed Access
Synergistic effects of phosphorylation modification and protocatechuic acid copolymerization improve the physical and oxidation stability of high internal phase emulsion stabilized by perilla protein isolate
Qiaoli Zhao, Jinwei Li, Haili Qin, et al.
Food Chemistry (2024) Vol. 458, pp. 140270-140270
Closed Access
Qiaoli Zhao, Jinwei Li, Haili Qin, et al.
Food Chemistry (2024) Vol. 458, pp. 140270-140270
Closed Access
Fabrication, modification, interaction mechanisms, and applications of fish gelatin: A comprehensive review
Xian-Ni Su, Mohamed F. R. Khan, Xin-Ai, et al.
International Journal of Biological Macromolecules (2024) Vol. 288, pp. 138723-138723
Closed Access
Xian-Ni Su, Mohamed F. R. Khan, Xin-Ai, et al.
International Journal of Biological Macromolecules (2024) Vol. 288, pp. 138723-138723
Closed Access
The Effects of Cooking Methods on Gel Properties, Lipid Quality, and Flavor of Surimi Gels Fortified with Antarctic Krill (Euphausia superba) Oil as High Internal Phase Emulsions
Yinyin Lv, Xiuqin Wang, Ruoyi Hao, et al.
Foods (2024) Vol. 13, Iss. 24, pp. 4070-4070
Open Access
Yinyin Lv, Xiuqin Wang, Ruoyi Hao, et al.
Foods (2024) Vol. 13, Iss. 24, pp. 4070-4070
Open Access
Collaborative stabilizing effect of trehalose and myofibrillar protein on high internal phase emulsions: Improved freeze-thaw stability and 3D printability
Zehan Hong, Yaqiu Kong, Jieling Chen, et al.
Food Chemistry (2024) Vol. 469, pp. 142564-142564
Closed Access
Zehan Hong, Yaqiu Kong, Jieling Chen, et al.
Food Chemistry (2024) Vol. 469, pp. 142564-142564
Closed Access
