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:
Application of batter coating for modulating oil, texture and structure of fried foods: A review
Md. Hafizur Rahman Bhuiyan, Michael Ngadi
Food Chemistry (2024) Vol. 453, pp. 139655-139655
Open Access | Times Cited: 10
Md. Hafizur Rahman Bhuiyan, Michael Ngadi
Food Chemistry (2024) Vol. 453, pp. 139655-139655
Open Access | Times Cited: 10
Showing 10 citing articles:
Effects of dietary fiber on the quality of fried oysters and oil Permeation mechanism
Junbo Chu, Songyi Lin, Yuxin Xie, et al.
Food Research International (2025) Vol. 203, pp. 115898-115898
Closed Access
Junbo Chu, Songyi Lin, Yuxin Xie, et al.
Food Research International (2025) Vol. 203, pp. 115898-115898
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
Effect of polysaccharide-coatings on the physicochemical properties and nutritional composition of deep-fried chicken breasts.
U. M. Okon, Emmanuel Nuamah, P. Jonathan, et al.
The North African Journal of Food and Nutrition Research (2025) Vol. 9, Iss. 19, pp. 13-22
Open Access
U. M. Okon, Emmanuel Nuamah, P. Jonathan, et al.
The North African Journal of Food and Nutrition Research (2025) Vol. 9, Iss. 19, pp. 13-22
Open Access
The Development and Characterization of Edible Bigel a Hydrogel/Oleogel Structure Based on Guar Gum, Walnut Oil and Rice Bran Wax for Using as Fat Replacer
Shahrzad Shakouri, Mostafa Mazaheri Tehrani, Arash Koocheki, et al.
Journal of Polymers and the Environment (2025)
Closed Access
Shahrzad Shakouri, Mostafa Mazaheri Tehrani, Arash Koocheki, et al.
Journal of Polymers and the Environment (2025)
Closed Access
Exploring the gelation potentials of chicken heart batter: From by-product to product
Mingxia Li, Langye Jiang, Zonglin Guo, et al.
Food Chemistry (2024) Vol. 468, pp. 142316-142316
Closed Access | Times Cited: 1
Mingxia Li, Langye Jiang, Zonglin Guo, et al.
Food Chemistry (2024) Vol. 468, pp. 142316-142316
Closed Access | Times Cited: 1
Unravelling the nexus between structure, texture, and acoustic traits of fried chicken nuggets
Jacob Tizhe Liberty, Md. Hafizur Rahman Bhuiyan, Michael Ngadi
International Journal of Food Science & Technology (2024) Vol. 59, Iss. 11, pp. 8571-8582
Open Access
Jacob Tizhe Liberty, Md. Hafizur Rahman Bhuiyan, Michael Ngadi
International Journal of Food Science & Technology (2024) Vol. 59, Iss. 11, pp. 8571-8582
Open Access
Effect of Balangu seed gum as an edible coating on oil absorption and quality properties of chicken fillets
Mohadese Salehi-Koopaie, Mansoureh Mohammadi, Mehrdad Haghshenas, et al.
LWT (2024) Vol. 210, pp. 116877-116877
Open Access
Mohadese Salehi-Koopaie, Mansoureh Mohammadi, Mehrdad Haghshenas, et al.
LWT (2024) Vol. 210, pp. 116877-116877
Open Access
Interactions Between Corn Starch and Ethyl Maltol Under Heat-Moisture Treatment and Its Application in Fried Chicken Nuggets
Meijuan Xu, Tianwen Liu, Xueqin Gao, et al.
Foods (2024) Vol. 13, Iss. 22, pp. 3629-3629
Open Access
Meijuan Xu, Tianwen Liu, Xueqin Gao, et al.
Foods (2024) Vol. 13, Iss. 22, pp. 3629-3629
Open Access
Effect of curcumin loaded in nanoemulsion basil seed gum coating on the reduction of acrylamide and oil absorption in fried potato strips
Mahya Abdolshah, Ali Najafi, Razie Razavi, et al.
Food Research International (2024) Vol. 200, pp. 115467-115467
Closed Access
Mahya Abdolshah, Ali Najafi, Razie Razavi, et al.
Food Research International (2024) Vol. 200, pp. 115467-115467
Closed Access
Vegetable Oils and Their Use for Frying: A Review of Their Compositional Differences and Degradation
Susana Abrante-Pascual, Bárbara Nieva‐Echevarría, Encarnación Goicoechea
Foods (2024) Vol. 13, Iss. 24, pp. 4186-4186
Open Access
Susana Abrante-Pascual, Bárbara Nieva‐Echevarría, Encarnación Goicoechea
Foods (2024) Vol. 13, Iss. 24, pp. 4186-4186
Open Access
