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:
Diacylglycerol emulsion with different droplet size improves the gelation properties of Nemipterus virgatus myofibrillar protein
Yanan Lv, Honglei Zhao, Yongxia Xu, et al.
Food Chemistry (2023) Vol. 434, pp. 137322-137322
Closed Access | Times Cited: 14
Yanan Lv, Honglei Zhao, Yongxia Xu, et al.
Food Chemistry (2023) Vol. 434, pp. 137322-137322
Closed Access | Times Cited: 14
Showing 14 citing articles:
Effect of flaxseed-derived diglyceride-based high internal phase Pickering emulsion on the quality characteristics of reformulated beef burgers
Iftikhar Hussain Badar, Ziyi Wang, Yafei Zhou, et al.
Meat Science (2024) Vol. 212, pp. 109474-109474
Closed Access | Times Cited: 6
Iftikhar Hussain Badar, Ziyi Wang, Yafei Zhou, et al.
Meat Science (2024) Vol. 212, pp. 109474-109474
Closed Access | Times Cited: 6
Emulsion-filled surimi gel: A promising approach for enhancing gel properties, water holding capacity, and flavor
Qiaoli Zhao, Bin Zheng, Jinwei Li, et al.
Trends in Food Science & Technology (2024) Vol. 152, pp. 104663-104663
Closed Access | Times Cited: 5
Qiaoli Zhao, Bin Zheng, Jinwei Li, et al.
Trends in Food Science & Technology (2024) Vol. 152, pp. 104663-104663
Closed Access | Times Cited: 5
Effect of heat treatment on the stability of ultrasound-assisted cross-linked myofibrillar protein-stabilized emulsion filler phases via rheology and tribology
Ye Tao, Jiaming Cai, Peng Wang, et al.
Food Hydrocolloids (2024) Vol. 158, pp. 110570-110570
Closed Access | Times Cited: 2
Ye Tao, Jiaming Cai, Peng Wang, et al.
Food Hydrocolloids (2024) Vol. 158, pp. 110570-110570
Closed Access | Times Cited: 2
Influence of droplet size and surface hydrophobicity of soybean protein-based nanoemulsion fillers on the quality of silver carp myofibrillar protein gels
Chenxing Du, Ge Zhu, Han‐Wen Hu, et al.
Food Chemistry X (2024), pp. 101866-101866
Open Access | Times Cited: 2
Chenxing Du, Ge Zhu, Han‐Wen Hu, et al.
Food Chemistry X (2024), pp. 101866-101866
Open Access | Times Cited: 2
Insighting the effect of lard-based diacylglycerol on the thermal gelation and rheological properties of myofibrillar protein influenced by soy protein isolate
Xinxin Zhao, Xiankun Sun, Bangcheng Lai, et al.
Food Hydrocolloids (2024) Vol. 154, pp. 110082-110082
Closed Access | Times Cited: 1
Xinxin Zhao, Xiankun Sun, Bangcheng Lai, et al.
Food Hydrocolloids (2024) Vol. 154, pp. 110082-110082
Closed Access | Times Cited: 1
Fabrication, characterization and application of Pickering emulsion gels stabilized by defatted grape seed powder
Sheng Geng, Yuxiang Wang, Benguo Liu
Food Chemistry X (2024) Vol. 22, pp. 101476-101476
Open Access | Times Cited: 1
Sheng Geng, Yuxiang Wang, Benguo Liu
Food Chemistry X (2024) Vol. 22, pp. 101476-101476
Open Access | Times Cited: 1
Influence of flaxseed-derived diglyceride-based high internal phase Pickering emulsions on the rheological and physicochemical properties of myofibrillar protein gels
Iftikhar Hussain Badar, Ziyi Wang, Yafei Zhou, et al.
Food Chemistry (2024) Vol. 456, pp. 139970-139970
Closed Access | Times Cited: 1
Iftikhar Hussain Badar, Ziyi Wang, Yafei Zhou, et al.
Food Chemistry (2024) Vol. 456, pp. 139970-139970
Closed Access | Times Cited: 1
Comparison of the effect of vegetable oil and oleogels with different unsaturation on gel properties of Nemipterus virgatus surimi
Hongbo Mi, Miaomiao Tan, Jianrong Li, et al.
Food Chemistry (2024) Vol. 463, pp. 141259-141259
Closed Access | Times Cited: 1
Hongbo Mi, Miaomiao Tan, Jianrong Li, et al.
Food Chemistry (2024) Vol. 463, pp. 141259-141259
Closed Access | Times Cited: 1
Improved gel properties of Nemipterus virgatus myofibrillar protein emulsion gel by Konjac glucomannan incorporation: Insight into the modification of protein conformation
Yiqiong Wu, Honglei Zhao, Yanan Lv, et al.
International Journal of Biological Macromolecules (2024), pp. 136833-136833
Closed Access | Times Cited: 1
Yiqiong Wu, Honglei Zhao, Yanan Lv, et al.
International Journal of Biological Macromolecules (2024), pp. 136833-136833
Closed Access | Times Cited: 1
Effect of ultrasound treatment on the emulsion gelling properties of PSE-like chicken myofibrillar protein
Chunlin Liu, Yanfang Zhou, Zhu He, et al.
CyTA - Journal of Food (2024) Vol. 22, Iss. 1
Open Access
Chunlin Liu, Yanfang Zhou, Zhu He, et al.
CyTA - Journal of Food (2024) Vol. 22, Iss. 1
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
Underlying the effect of soybean oil concentration on the gelling properties of myofibrillar protein-based emulsion gels: Perspective on interfacial adsorption, rheological properties and protein conformation
Wenjing Yao, Xinning Huang, Cheng Li, et al.
Food Hydrocolloids (2024), pp. 110935-110935
Closed Access
Wenjing Yao, Xinning Huang, Cheng Li, et al.
Food Hydrocolloids (2024), pp. 110935-110935
Closed Access
Preparation and properties of β-carotene-loaded sanxan emulsion gel microcapsules
Yiting Lin, Xiaoyan Li, Yanling Xu, et al.
International Journal of Biological Macromolecules (2024) Vol. 286, pp. 138439-138439
Closed Access
Yiting Lin, Xiaoyan Li, Yanling Xu, et al.
International Journal of Biological Macromolecules (2024) Vol. 286, pp. 138439-138439
Closed Access
Improving the rheological and tribological properties of emulsion-filled gel by ultrasound-assisted cross-linked myofibrillar protein emulsion: Insight into the simulation of oral processing
Tao Ye, Jiaming Cai, Peng Wang, et al.
Ultrasonics Sonochemistry (2024) Vol. 112, pp. 107205-107205
Open Access
Tao Ye, Jiaming Cai, Peng Wang, et al.
Ultrasonics Sonochemistry (2024) Vol. 112, pp. 107205-107205
Open Access
