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:
K2CO3 pretreated okara enhances physicochemical, structural, and starch digestion properties in rice tofu, a traditional China snack
Qiuhong Huang, Qi Sun, Zhongyue Tang, et al.
Food Bioscience (2023) Vol. 53, pp. 102611-102611
Closed Access | Times Cited: 5
Qiuhong Huang, Qi Sun, Zhongyue Tang, et al.
Food Bioscience (2023) Vol. 53, pp. 102611-102611
Closed Access | Times Cited: 5
Showing 5 citing articles:
Effects of Lycium barbarum on gluten structure, in vitro starch digestibility, and compound noodle quality
Fei Hu, Jin-Yu Li, Peng-Ren Zou, et al.
Food Bioscience (2023) Vol. 54, pp. 102915-102915
Closed Access | Times Cited: 14
Fei Hu, Jin-Yu Li, Peng-Ren Zou, et al.
Food Bioscience (2023) Vol. 54, pp. 102915-102915
Closed Access | Times Cited: 14
Effect of K2CO3 micro-treatment of okara on quality and lipid digestion of fried tofu balls
Xuelu Ding, Shan Yu, Zhou Juan, et al.
Food Chemistry (2025) Vol. 475, pp. 143217-143217
Closed Access
Xuelu Ding, Shan Yu, Zhou Juan, et al.
Food Chemistry (2025) Vol. 475, pp. 143217-143217
Closed Access
Okara biochar immobilized calcium-alginate beads as eosin yellow dye adsorbent
Adhitasari Suratman, Desi Nur Astuti, Pinastya Purwakaning Kusumastuti, et al.
Results in Chemistry (2023) Vol. 7, pp. 101268-101268
Open Access | Times Cited: 7
Adhitasari Suratman, Desi Nur Astuti, Pinastya Purwakaning Kusumastuti, et al.
Results in Chemistry (2023) Vol. 7, pp. 101268-101268
Open Access | Times Cited: 7
Lycium barbarum pulp addition improves the dough properties and gluten protein structure
Fei Hu, Yuzhu Song, Jin-Yu Li, et al.
Food Chemistry X (2024) Vol. 23, pp. 101773-101773
Open Access | Times Cited: 1
Fei Hu, Yuzhu Song, Jin-Yu Li, et al.
Food Chemistry X (2024) Vol. 23, pp. 101773-101773
Open Access | Times Cited: 1
New applications of soybean residues in food development
Zhongwen Cao, Chengcheng Xie, Lingchen Zhou, et al.
International Journal of Food Science & Technology (2024) Vol. 59, Iss. 5, pp. 2837-2845
Closed Access
Zhongwen Cao, Chengcheng Xie, Lingchen Zhou, et al.
International Journal of Food Science & Technology (2024) Vol. 59, Iss. 5, pp. 2837-2845
Closed Access
