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:
Cryoprotective Effects of Carrageenan on Pre-prepared Gel of Minced Shrimp (Litopenaeus Vannamei) During Frozen Storage
Geran Xia, Ru Jia, Jingjing Tong, et al.
Food and Bioprocess Technology (2023) Vol. 16, Iss. 9, pp. 2082-2094
Closed Access | Times Cited: 9
Geran Xia, Ru Jia, Jingjing Tong, et al.
Food and Bioprocess Technology (2023) Vol. 16, Iss. 9, pp. 2082-2094
Closed Access | Times Cited: 9
Showing 9 citing articles:
Preparation and Characterization of a Biodegradable Film Using Irradiated Chitosan Incorporated with Lysozyme and Carrageenan and Its Application in Crayfish Preservation
Liang Qiu, Qinghua Luo, Chan Bai, et al.
Foods (2023) Vol. 12, Iss. 14, pp. 2642-2642
Open Access | Times Cited: 11
Liang Qiu, Qinghua Luo, Chan Bai, et al.
Foods (2023) Vol. 12, Iss. 14, pp. 2642-2642
Open Access | Times Cited: 11
Effect of κ-carrageenan on the quality of crayfish surimi gels
Qing-Jun Wei, Wang-Wei Zhang, Jingjing Wang, et al.
Food Chemistry X (2024) Vol. 22, pp. 101497-101497
Open Access | Times Cited: 3
Qing-Jun Wei, Wang-Wei Zhang, Jingjing Wang, et al.
Food Chemistry X (2024) Vol. 22, pp. 101497-101497
Open Access | Times Cited: 3
Development of κ-carrageenan hydrogels with mechanically stronger structures <i>via</i> a solvent-replacement method
Yichuan Wang, Xinna Zhang, Yanxiang Gao, et al.
Food Innovation and Advances (2023) Vol. 2, Iss. 4, pp. 313-323
Open Access | Times Cited: 10
Yichuan Wang, Xinna Zhang, Yanxiang Gao, et al.
Food Innovation and Advances (2023) Vol. 2, Iss. 4, pp. 313-323
Open Access | Times Cited: 10
Anhydride esterification to regulate water migration and reduce ice crystal formation in κ-carrageenan gel during freezing
Xinwei Xu, Feng Jiang, Kuncheng Lin, et al.
Food Hydrocolloids (2023) Vol. 150, pp. 109726-109726
Closed Access | Times Cited: 7
Xinwei Xu, Feng Jiang, Kuncheng Lin, et al.
Food Hydrocolloids (2023) Vol. 150, pp. 109726-109726
Closed Access | Times Cited: 7
Evaluation of carrageenans extracted by an eco-friendly technology as source for gelled matrices with potential food application
Milena Álvarez-Viñas, Herminia Domı́nguez, M.D. Torres
International Journal of Biological Macromolecules (2024) Vol. 279, pp. 135288-135288
Open Access | Times Cited: 1
Milena Álvarez-Viñas, Herminia Domı́nguez, M.D. Torres
International Journal of Biological Macromolecules (2024) Vol. 279, pp. 135288-135288
Open Access | Times Cited: 1
Enhanced gelation of sturgeon frozen surimi via egg white: Exploring the role of endogenous serine protease inhibition
Tong Lu, Ning Ding, Meng Zhou, et al.
Food Frontiers (2024)
Open Access | Times Cited: 1
Tong Lu, Ning Ding, Meng Zhou, et al.
Food Frontiers (2024)
Open Access | Times Cited: 1
Investigation of the Influence of Alaskan Pollock Surimi on the Gel Quality, Protein Structure and Flavor Property of Shrimp (Solenocera crassicornis) Surimi Gel and its Mechanism
Xinxin Zhang, Shutong Zhang, Wenge Yang, et al.
Food and Bioprocess Technology (2023) Vol. 17, Iss. 8, pp. 2459-2469
Closed Access | Times Cited: 2
Xinxin Zhang, Shutong Zhang, Wenge Yang, et al.
Food and Bioprocess Technology (2023) Vol. 17, Iss. 8, pp. 2459-2469
Closed Access | Times Cited: 2
Demystifying E407 and E407a Additives (Carrageenans) Through Their Gastronomic Alchemy: A Contribution to Increase Consumer Sovereignty
Carla Matos, Manuela M. Moreira, Hélio Loureiro, et al.
Gastronomy (2024) Vol. 2, Iss. 4, pp. 191-214
Open Access
Carla Matos, Manuela M. Moreira, Hélio Loureiro, et al.
Gastronomy (2024) Vol. 2, Iss. 4, pp. 191-214
Open Access
Changes in Transglutaminase Activity and Its Contribution to Gelation Properties of Low-Salt Myosin Under Ultrasound
Xia Gao, Kaiqi Li, Shanbai Xiong, et al.
Food and Bioprocess Technology (2023) Vol. 17, Iss. 8, pp. 2253-2264
Closed Access | Times Cited: 1
Xia Gao, Kaiqi Li, Shanbai Xiong, et al.
Food and Bioprocess Technology (2023) Vol. 17, Iss. 8, pp. 2253-2264
Closed Access | Times Cited: 1
