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:
Thermomechanical transitions of meat-analog based fried foods batter coating
Md. Hafizur Rahman Bhuiyan, Michael Ngadi
Food Chemistry (2024) Vol. 447, pp. 138953-138953
Closed Access | Times Cited: 5
Md. Hafizur Rahman Bhuiyan, Michael Ngadi
Food Chemistry (2024) Vol. 447, pp. 138953-138953
Closed Access | Times Cited: 5
Showing 5 citing articles:
A glass transition-based controller algorithm to manage rice intermittent drying
Ehsan Nasrnia, Morteza Sadeghi, Ali Raeisi Isa-Abadi
Journal of Food Engineering (2025), pp. 112472-112472
Closed Access
Ehsan Nasrnia, Morteza Sadeghi, Ali Raeisi Isa-Abadi
Journal of Food Engineering (2025), pp. 112472-112472
Closed Access
Carboxymethyl freeze-thawed tapioca starch moderates oil deterioration in deep-frying cycles of battered sausages
Jingwei Zhang, Shenglong Yang, Jian Sun, et al.
Food Chemistry (2025) Vol. 472, pp. 142920-142920
Closed Access
Jingwei Zhang, Shenglong Yang, Jian Sun, et al.
Food Chemistry (2025) Vol. 472, pp. 142920-142920
Closed Access
The Effect of Frying Conditions on the Physical and Chemical Quality Attributes of Clearhead Icefish (Protosalanx hyalocranius) During Deep Frying and Air Frying
Ying Li, Xiufang Xia, Guoping Yu
Foods (2025) Vol. 14, Iss. 6, pp. 920-920
Open Access
Ying Li, Xiufang Xia, Guoping Yu
Foods (2025) Vol. 14, Iss. 6, pp. 920-920
Open Access
Effect of food hydrocolloids on 3D meat-analog printing and deep-fat-frying
Md. Hafizur Rahman Bhuiyan, Nushrat Yeasmen, Michael Ngadi
Food Hydrocolloids (2024) Vol. 159, pp. 110716-110716
Open Access | Times Cited: 2
Md. Hafizur Rahman Bhuiyan, Nushrat Yeasmen, Michael Ngadi
Food Hydrocolloids (2024) Vol. 159, pp. 110716-110716
Open Access | Times Cited: 2
Thermorheological properties and structural characteristics of soy and pumpkin seed protein blends for high-moisture meat analogs
Hyun Woo Choi, Jungwoo Hahn, Hyun‐Seok Kim, et al.
Food Chemistry (2024) Vol. 464, pp. 141768-141768
Closed Access | Times Cited: 1
Hyun Woo Choi, Jungwoo Hahn, Hyun‐Seok Kim, et al.
Food Chemistry (2024) Vol. 464, pp. 141768-141768
Closed Access | Times Cited: 1
Impact of hydrocolloids on 3D meat analog printing and cooking
Md. Hafizur Rahman Bhuiyan, Nushrat Yeasmen, Michael Ngadi
Food Structure (2024), pp. 100396-100396
Open Access
Md. Hafizur Rahman Bhuiyan, Nushrat Yeasmen, Michael Ngadi
Food Structure (2024), pp. 100396-100396
Open Access
