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:
κ-Carrageenan masking bitterness perception in surimi gels containing potassium chloride-based salt substitutes: Gel properties, oral processing, and sensory evaluation
Ni He, Xinran Chen, Lin Li, et al.
Food Chemistry (2024) Vol. 456, pp. 139859-139859
Closed Access | Times Cited: 4
Ni He, Xinran Chen, Lin Li, et al.
Food Chemistry (2024) Vol. 456, pp. 139859-139859
Closed Access | Times Cited: 4
Showing 4 citing articles:
Advances in Reducing Salt Content in Processed Meats with Basic Amino Acids
Rui Fang, Zongshuai Zhu
Foods (2025) Vol. 14, Iss. 6, pp. 940-940
Open Access
Rui Fang, Zongshuai Zhu
Foods (2025) Vol. 14, Iss. 6, pp. 940-940
Open Access
Microwave heating as a promising alternative to traditional two-stage heating in the production of sodium-reduced shrimp surimi
Xixin Qian, Songyi Lin, Shuang Li, et al.
Innovative Food Science & Emerging Technologies (2025), pp. 104015-104015
Closed Access
Xixin Qian, Songyi Lin, Shuang Li, et al.
Innovative Food Science & Emerging Technologies (2025), pp. 104015-104015
Closed Access
Improvement of Myofibrillar Protein Gel Properties After Freezing–Thawing by Magnesium Ions and Sorbitol: Synergistic Effects of Ionic Bridges and Hydrogen Bonds
Jun Xiang, Xingqiang Lü, Chaofan Guo, et al.
Food and Bioprocess Technology (2025)
Closed Access
Jun Xiang, Xingqiang Lü, Chaofan Guo, et al.
Food and Bioprocess Technology (2025)
Closed Access
A method for improving the gelation properties and 3D printing performance of reduced-sodium chicken breast paste: the addition of tiger nut protein, transglutaminase, and calcium chloride
Yali Yu, Ning Huo, Min Guo, et al.
Food Hydrocolloids (2024) Vol. 160, pp. 110846-110846
Closed Access
Yali Yu, Ning Huo, Min Guo, et al.
Food Hydrocolloids (2024) Vol. 160, pp. 110846-110846
Closed Access
Protective Effect of Lactobacillus plantarum R2 and Lactobacillus sakei B2 on Low-Salt Sliced Sausages Stored at 5 °C
Huiting Luo, Mei Xu, Peijun Li
Foods (2024) Vol. 13, Iss. 23, pp. 3960-3960
Open Access
Huiting Luo, Mei Xu, Peijun Li
Foods (2024) Vol. 13, Iss. 23, pp. 3960-3960
Open Access
