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:
Effect of sanxan as novel natural gel modifier on the physicochemical and structural properties of microbial transglutaminase-induced mung bean protein isolate gels
Kangning Wang, Jiahui Wang, Lei Chen, et al.
Food Chemistry (2024) Vol. 449, pp. 139147-139147
Closed Access | Times Cited: 6
Kangning Wang, Jiahui Wang, Lei Chen, et al.
Food Chemistry (2024) Vol. 449, pp. 139147-139147
Closed Access | Times Cited: 6
Showing 6 citing articles:
Preparation and characterization of fish-derived protein gel as a potential dysphagia food: Co-mingling effects of inulin and konjac glucomannan mixtures
Qian Chen, Yanyan Wu, Limin Cao, et al.
Food Chemistry (2024) Vol. 460, pp. 140742-140742
Closed Access | Times Cited: 10
Qian Chen, Yanyan Wu, Limin Cao, et al.
Food Chemistry (2024) Vol. 460, pp. 140742-140742
Closed Access | Times Cited: 10
Lactoferrin–Chitosan Composite Hydrogels Induced by Microbial Transglutaminase: Potential Delivery Systems for Thermosensitive Bioactive Substances
Kangning Wang, Hui Sun, Zhihan Cui, et al.
Journal of Agricultural and Food Chemistry (2024) Vol. 72, Iss. 25, pp. 14302-14314
Closed Access | Times Cited: 6
Kangning Wang, Hui Sun, Zhihan Cui, et al.
Journal of Agricultural and Food Chemistry (2024) Vol. 72, Iss. 25, pp. 14302-14314
Closed Access | Times Cited: 6
Mechanism on microbial transglutaminase and Tremella fuciformis polysaccharide-mediated modification of lactoferrin: Development of functional food
Kangning Wang, Hui Sun, Jiahui Wang, et al.
Food Chemistry (2024) Vol. 454, pp. 139835-139835
Closed Access | Times Cited: 5
Kangning Wang, Hui Sun, Jiahui Wang, et al.
Food Chemistry (2024) Vol. 454, pp. 139835-139835
Closed Access | Times Cited: 5
Effect of exogenous protein crosslinking on the physicochemical properties and in vitro digestibility of corn starch
Kangning Wang, Yuxin Ge, Yiyang Jia, et al.
Carbohydrate Polymers (2025) Vol. 357, pp. 123428-123428
Closed Access
Kangning Wang, Yuxin Ge, Yiyang Jia, et al.
Carbohydrate Polymers (2025) Vol. 357, pp. 123428-123428
Closed Access
Improving the physicochemical properties of microbial transglutaminase-induced fish gelatin gels by incorporating sanxan as a novel way
Kangning Wang, Yiyang Jia, Xin Meng, et al.
Food Hydrocolloids (2025), pp. 111370-111370
Closed Access
Kangning Wang, Yiyang Jia, Xin Meng, et al.
Food Hydrocolloids (2025), pp. 111370-111370
Closed Access
Texture-Modified Soy Protein Gels Using Transglutaminase and Agar for Elderly Dysphagia Management
Puchcharin Paleekui, Benjamard Rattanamato, Nattapong Kanha, et al.
Gels (2025) Vol. 11, Iss. 4, pp. 303-303
Open Access
Puchcharin Paleekui, Benjamard Rattanamato, Nattapong Kanha, et al.
Gels (2025) Vol. 11, Iss. 4, pp. 303-303
Open Access
Sanxan–Protein Complex Particles for Stabilization of Pickering Emulsions: Improving Emulsification Properties
Qianqian Wang, Xin Yu Wang, Xiaoxi Qi, et al.
Foods (2024) Vol. 13, Iss. 23, pp. 3854-3854
Open Access | Times Cited: 1
Qianqian Wang, Xin Yu Wang, Xiaoxi Qi, et al.
Foods (2024) Vol. 13, Iss. 23, pp. 3854-3854
Open Access | Times Cited: 1
