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:
Constructing soybean protein isolate /bacterial cellulose co-assemblies by pH shifting treatment: Molecular conformation and physicochemical properties
Xinbo Zhuang, Sunhui Yan, Cheng Luo, et al.
Food Chemistry (2024) Vol. 460, pp. 140628-140628
Closed Access | Times Cited: 5
Xinbo Zhuang, Sunhui Yan, Cheng Luo, et al.
Food Chemistry (2024) Vol. 460, pp. 140628-140628
Closed Access | Times Cited: 5
Showing 5 citing articles:
The mechanism of 3D-printed high internal phase Pickering emulsion gels improved by soybean protein isolate / bacterial cellulose co-assemblies
Fan Zhao, Jiaoqiong Liu, Jiaxin Zhao, et al.
International Journal of Biological Macromolecules (2025), pp. 140435-140435
Closed Access
Fan Zhao, Jiaoqiong Liu, Jiaxin Zhao, et al.
International Journal of Biological Macromolecules (2025), pp. 140435-140435
Closed Access
Formation of cross-linked lysinoalanine in soy protein isolate: Synergy between hot-alkali and pH-shift treatments
Siyu Wu, Yuwen Liu, Hanyu Song, et al.
International Journal of Biological Macromolecules (2025), pp. 142614-142614
Closed Access
Siyu Wu, Yuwen Liu, Hanyu Song, et al.
International Journal of Biological Macromolecules (2025), pp. 142614-142614
Closed Access
Enhancement of gel characteristics in soybean protein isolate through the bacterial cellulose combined with pH shifting treatment
Jiaxin Zhao, Jiaoqiong Liu, Sunhui Yan, et al.
Journal of Food Measurement & Characterization (2025)
Closed Access
Jiaxin Zhao, Jiaoqiong Liu, Sunhui Yan, et al.
Journal of Food Measurement & Characterization (2025)
Closed Access
pH shifting treatment of egg yolk granules /salted ovalbumin mixed gels: Reassembled of egg yolk granules effects on heat-induced amorphous aggregates
Xueying Wang, Dekun Meng, Jiaqi Wang, et al.
Food Chemistry (2025), pp. 144450-144450
Closed Access
Xueying Wang, Dekun Meng, Jiaqi Wang, et al.
Food Chemistry (2025), pp. 144450-144450
Closed Access
Experimental Assessment, Quantum Computation (DFT, ELF, and LOL), and Integrative Nutriology Insights on Lactoferrin/Luteolin Nanocomplex Self-Assembly via pH-Driven Method
Tianzhu Guan, Chenxi Ren, Yining Feng, et al.
Food and Bioprocess Technology (2024) Vol. 18, Iss. 4, pp. 3329-3345
Closed Access | Times Cited: 1
Tianzhu Guan, Chenxi Ren, Yining Feng, et al.
Food and Bioprocess Technology (2024) Vol. 18, Iss. 4, pp. 3329-3345
Closed Access | Times Cited: 1
Insight into the mechanism of heat-induced gelation improved by soybean protein isolate /bacterial cellulose co-assemblies: spatial distribution and three-dimensional networks
Chong Wang, Xin Cao, Jiaoqiong Liu, et al.
Food Hydrocolloids (2024), pp. 110993-110993
Closed Access | Times Cited: 1
Chong Wang, Xin Cao, Jiaoqiong Liu, et al.
Food Hydrocolloids (2024), pp. 110993-110993
Closed Access | Times Cited: 1
