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 partial substitution of NaCl by KCl on aggregation behavior and gel properties of beef myosin
Chuanlong Yu, Lingli Chen, Kehui Ouyang, et al.
Food Chemistry (2024) Vol. 458, pp. 140178-140178
Closed Access | Times Cited: 3
Chuanlong Yu, Lingli Chen, Kehui Ouyang, et al.
Food Chemistry (2024) Vol. 458, pp. 140178-140178
Closed Access | Times Cited: 3
Showing 3 citing articles:
Single-mode microwave heating for food science research: Understanding specific microwave effects and reliability concerns
Xidong Jiao, Haifeng Diao, Tianyi Liu, et al.
Food Physics (2025), pp. 100048-100048
Open Access
Xidong Jiao, Haifeng Diao, Tianyi Liu, et al.
Food Physics (2025), pp. 100048-100048
Open Access
Structural Features of Pathogenic Aggregates Correlate with Cell Pathology in Differentiated Cells
Vered Raz, Sander Mallon, Erik Bos, et al.
Research Square (Research Square) (2025)
Closed Access
Vered Raz, Sander Mallon, Erik Bos, et al.
Research Square (Research Square) (2025)
Closed Access
Influence of high-molecular-weight glutenin subunits and salt types on dough rheology and gluten aggregation: A combined experimental and computational approach
Tao Yang, Bo Wang, Tian Lv, et al.
Food Hydrocolloids (2024) Vol. 160, pp. 110827-110827
Closed Access
Tao Yang, Bo Wang, Tian Lv, et al.
Food Hydrocolloids (2024) Vol. 160, pp. 110827-110827
Closed Access
