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 sodium metabisulfite-mediated self-assembly on the quality of silver carp myofibrillar protein-EGCG composite gels
Chenxing Du, Yizhong Shen, Xiyang Zhong, et al.
Food Chemistry (2024) Vol. 457, pp. 140050-140050
Closed Access | Times Cited: 7
Chenxing Du, Yizhong Shen, Xiyang Zhong, et al.
Food Chemistry (2024) Vol. 457, pp. 140050-140050
Closed Access | Times Cited: 7
Showing 7 citing articles:
Effect of different enzyme pretreatment on the formation and gel properties of soy protein nanofibrils
Xinru Xu, Hekai Zhao, Bingbing Yuan, et al.
Food Bioscience (2025), pp. 105910-105910
Closed Access
Xinru Xu, Hekai Zhao, Bingbing Yuan, et al.
Food Bioscience (2025), pp. 105910-105910
Closed Access
Self-assembed preparation of wheat germ gliadin and (-)-epigallo-catechin 3-gallate nanoparticles: Structural characterization, formation mechanism and bioactivity
Zhiyuan Zhu, Z. P. Ding, Yu‐Qing Liu, et al.
Food Bioscience (2025), pp. 105913-105913
Closed Access
Zhiyuan Zhu, Z. P. Ding, Yu‐Qing Liu, et al.
Food Bioscience (2025), pp. 105913-105913
Closed Access
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
Microencapsulation of Pickering nanoemulsions containing walnut oil stabilized using soy protein–curcumin composite nanoparticles: Fabrication and evaluation of a novel plant-based milk substitute
Chenxing Du, Han‐Wen Hu, Ge Zhu, et al.
Food Chemistry (2024) Vol. 470, pp. 142654-142654
Closed Access | Times Cited: 1
Chenxing Du, Han‐Wen Hu, Ge Zhu, et al.
Food Chemistry (2024) Vol. 470, pp. 142654-142654
Closed Access | Times Cited: 1
Structure-rheological relationship of capillary protein oleogels: the role of particle wettability
Gao-Shang Wang, Longyuan Zhang, Guangxin Feng, et al.
Food Hydrocolloids (2024), pp. 110657-110657
Closed Access
Gao-Shang Wang, Longyuan Zhang, Guangxin Feng, et al.
Food Hydrocolloids (2024), pp. 110657-110657
Closed Access
Construction of mixed gels of yolk granules and salted ovalbumin driven by pH: phase behavior and calcium bioaccessibility
Xueying Wang, Nan Zhang, Zeyang Wu, et al.
Food Hydrocolloids (2024), pp. 110682-110682
Closed Access
Xueying Wang, Nan Zhang, Zeyang Wu, et al.
Food Hydrocolloids (2024), pp. 110682-110682
Closed Access
Polyphenol oxidase mediated (-)-epigallocatechin gallate stabilized protein in body wall of Apostichopus japonicus: Characteristics and structure
Yicheng Guo, Yu Ming, Xiufang Dong, et al.
Food Chemistry (2024) Vol. 470, pp. 142710-142710
Closed Access
Yicheng Guo, Yu Ming, Xiufang Dong, et al.
Food Chemistry (2024) Vol. 470, pp. 142710-142710
Closed Access
