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:
Effects of blackberry polysaccharide on the quality improvement of boiled chicken breast
Yuanju He, Chang Zhang, Yimei Zheng, et al.
Food Chemistry X (2023) Vol. 18, pp. 100623-100623
Open Access | Times Cited: 14
Yuanju He, Chang Zhang, Yimei Zheng, et al.
Food Chemistry X (2023) Vol. 18, pp. 100623-100623
Open Access | Times Cited: 14
Showing 14 citing articles:
Effect of polysaccharide addition on food physical properties: A review
Zichao Wang, Lu Wang, Xiaoxue Yu, et al.
Food Chemistry (2023) Vol. 431, pp. 137099-137099
Closed Access | Times Cited: 54
Zichao Wang, Lu Wang, Xiaoxue Yu, et al.
Food Chemistry (2023) Vol. 431, pp. 137099-137099
Closed Access | Times Cited: 54
Ultrasonic treatment combined with curdlan improves the gelation properties of low-salt Nemipterus virgatus surimi
Chang Zhang, Minxin Lu, Chao Ai, et al.
International Journal of Biological Macromolecules (2023) Vol. 248, pp. 125899-125899
Closed Access | Times Cited: 29
Chang Zhang, Minxin Lu, Chao Ai, et al.
International Journal of Biological Macromolecules (2023) Vol. 248, pp. 125899-125899
Closed Access | Times Cited: 29
Phase behavior of the gelation process of myofibrillar protein-curdlan blended system: Discussion based on rheology and gel properties
Chang Zhang, Lei Chen, Hui Teng
Food Chemistry (2023) Vol. 437, pp. 137839-137839
Closed Access | Times Cited: 27
Chang Zhang, Lei Chen, Hui Teng
Food Chemistry (2023) Vol. 437, pp. 137839-137839
Closed Access | Times Cited: 27
Recent Advances in the Incorporation of Polysaccharides with Antioxidant and Antibacterial Functions to Preserve the Quality and Shelf Life of Meat Products
Boutheina Ben Akacha, Monika Michalak, Basma Najar, et al.
Foods (2023) Vol. 12, Iss. 8, pp. 1647-1647
Open Access | Times Cited: 23
Boutheina Ben Akacha, Monika Michalak, Basma Najar, et al.
Foods (2023) Vol. 12, Iss. 8, pp. 1647-1647
Open Access | Times Cited: 23
Improvement of casein / κ-carrageenan composite gel properties: Role of locust bean gum concentration
Zhengji Lu, Zhaoyue Sheng, Hui Zhou, et al.
Food Hydrocolloids (2024) Vol. 158, pp. 110547-110547
Closed Access | Times Cited: 3
Zhengji Lu, Zhaoyue Sheng, Hui Zhou, et al.
Food Hydrocolloids (2024) Vol. 158, pp. 110547-110547
Closed Access | Times Cited: 3
Structural characterization of the polysaccharide from the black crystal region of Inonotus obliquus and its effect on AsPC-1 and SW1990 pancreatic cancer cell apoptosis
Miao Ding, Yang Yu, Ziyang Zhang, et al.
International Journal of Biological Macromolecules (2024) Vol. 268, pp. 131891-131891
Closed Access | Times Cited: 2
Miao Ding, Yang Yu, Ziyang Zhang, et al.
International Journal of Biological Macromolecules (2024) Vol. 268, pp. 131891-131891
Closed Access | Times Cited: 2
Multifaceted roles of plant-derived bioactive polysaccharides: A review of their biological functions, delivery, bioavailability, and applications within the food and pharmaceutical sectors
Mohammad Salehi, Ali Rashidinejad
International Journal of Biological Macromolecules (2024), pp. 138855-138855
Open Access | Times Cited: 1
Mohammad Salehi, Ali Rashidinejad
International Journal of Biological Macromolecules (2024), pp. 138855-138855
Open Access | Times Cited: 1
Advances and applications in water retention technology for meat and meat products: Status and future research directions
Lili Ji, Qing Nie, Yanan Zhou, et al.
International Journal of Food Science & Technology (2024) Vol. 59, Iss. 5, pp. 2823-2836
Closed Access | Times Cited: 1
Lili Ji, Qing Nie, Yanan Zhou, et al.
International Journal of Food Science & Technology (2024) Vol. 59, Iss. 5, pp. 2823-2836
Closed Access | Times Cited: 1
RETRACTED: Characterization, antioxidant activity and potential application fractionalized Szechuan pepper on fresh beef meat as natural preservative
Ngouana Moffo A. Ivane, Suleiman A. Haruna, Wenxiu Wang, et al.
Meat Science (2023) Vol. 208, pp. 109383-109383
Closed Access | Times Cited: 4
Ngouana Moffo A. Ivane, Suleiman A. Haruna, Wenxiu Wang, et al.
Meat Science (2023) Vol. 208, pp. 109383-109383
Closed Access | Times Cited: 4
Ion Chromatography and Related Techniques in Carbohydrate Analysis: A Review
Rajmund Michalski, Joanna Kończyk
Molecules (2024) Vol. 29, Iss. 14, pp. 3413-3413
Open Access
Rajmund Michalski, Joanna Kończyk
Molecules (2024) Vol. 29, Iss. 14, pp. 3413-3413
Open Access
Optimization of pulsed electric fields-assisted thawing process conditions and its effect on the quality of Zhijiang duck meat
Yanyang Wu, Yan Xu, Qingwu Shen, et al.
Food Chemistry X (2024) Vol. 24, pp. 101812-101812
Open Access
Yanyang Wu, Yan Xu, Qingwu Shen, et al.
Food Chemistry X (2024) Vol. 24, pp. 101812-101812
Open Access
Enhancement of Antioxidative and Anti-Inflammatory Activities of Corn Silk Polysaccharides After Selenium Modification
Yu-Yun Zheng, Xin‐Yi Tong, Da-Ying Zhang, et al.
Journal of Inflammation Research (2024) Vol. Volume 17, pp. 7965-7991
Open Access
Yu-Yun Zheng, Xin‐Yi Tong, Da-Ying Zhang, et al.
Journal of Inflammation Research (2024) Vol. Volume 17, pp. 7965-7991
Open 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
Polysaccharides as natural enhancers for meat quality, preservation, and protein functionality: A comprehensive review
Mohamed Aamer Abubaker, Duoduo Zhang, Guanxu Liu, et al.
Food Chemistry (2024) Vol. 468, pp. 142428-142428
Closed Access
Mohamed Aamer Abubaker, Duoduo Zhang, Guanxu Liu, et al.
Food Chemistry (2024) Vol. 468, pp. 142428-142428
Closed Access
