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:
Schiff base type casein-konjac glucomannan conjugates with improved stability and emulsifying properties via mild covalent cross-linking
Ying Kuang, Zhao Si, Puming Liu, et al.
Food Hydrocolloids (2023) Vol. 141, pp. 108733-108733
Open Access | Times Cited: 16
Ying Kuang, Zhao Si, Puming Liu, et al.
Food Hydrocolloids (2023) Vol. 141, pp. 108733-108733
Open Access | Times Cited: 16
Showing 16 citing articles:
Moisture loss inhibition with biopolymer films for preservation of fruits and vegetables: A review
Kai Chen, Runmiao Tian, Jun Jiang, et al.
International Journal of Biological Macromolecules (2024) Vol. 263, pp. 130337-130337
Open Access | Times Cited: 21
Kai Chen, Runmiao Tian, Jun Jiang, et al.
International Journal of Biological Macromolecules (2024) Vol. 263, pp. 130337-130337
Open Access | Times Cited: 21
Novel Pickering emulsion stabilized by glycated casein embedding curcumin: Stability, bioaccessibility and antioxidant properties
Yu Wang, Yujun Jiang, Jia Shi
LWT (2024) Vol. 194, pp. 115796-115796
Open Access | Times Cited: 14
Yu Wang, Yujun Jiang, Jia Shi
LWT (2024) Vol. 194, pp. 115796-115796
Open Access | Times Cited: 14
Effects of Maillard reaction of different monosaccharide-modified on some functional properties of fish gelatin
Jinghong Xu, Jing Zhang, Peihan Wu, et al.
Food Research International (2024) Vol. 182, pp. 114176-114176
Closed Access | Times Cited: 12
Jinghong Xu, Jing Zhang, Peihan Wu, et al.
Food Research International (2024) Vol. 182, pp. 114176-114176
Closed Access | Times Cited: 12
Effect of variation in basic emulsion structure and polysaccharide content on the physicochemical properties and structure of composite-based emulsion gels as cube fat mimetics
Yuqing Ren, Lai Wei, Jun Hao Yoong, et al.
Food Chemistry (2023) Vol. 434, pp. 137450-137450
Closed Access | Times Cited: 21
Yuqing Ren, Lai Wei, Jun Hao Yoong, et al.
Food Chemistry (2023) Vol. 434, pp. 137450-137450
Closed Access | Times Cited: 21
Improved stability and mechanical properties of citrus pectin-zein emulsion gels by double crosslinking with calcium and transglutaminase
Ying Kuang, Yichen Yang, Xiaosa Wang, et al.
Industrial Crops and Products (2024) Vol. 211, pp. 118305-118305
Closed Access | Times Cited: 8
Ying Kuang, Yichen Yang, Xiaosa Wang, et al.
Industrial Crops and Products (2024) Vol. 211, pp. 118305-118305
Closed Access | Times Cited: 8
Development of zein-based complexes and conjugates with enhanced surface hydrophilicity: Structure, emulsifying, foaming, and antioxidant properties
Yueting Li, Ziyan Wan, Sheliang Zhao, et al.
Food Hydrocolloids (2024) Vol. 154, pp. 110064-110064
Closed Access | Times Cited: 6
Yueting Li, Ziyan Wan, Sheliang Zhao, et al.
Food Hydrocolloids (2024) Vol. 154, pp. 110064-110064
Closed Access | Times Cited: 6
Improved sample preparation method on the morphology observation of hydrophilic polysaccharides for atomic force microscopy (AFM)
Sicong Yan, Shuai Yuan, Qian Zhang, et al.
Food Hydrocolloids (2023) Vol. 144, pp. 109048-109048
Closed Access | Times Cited: 16
Sicong Yan, Shuai Yuan, Qian Zhang, et al.
Food Hydrocolloids (2023) Vol. 144, pp. 109048-109048
Closed Access | Times Cited: 16
Properties of konjac glucomannan/curdlan-based emulsion films incorporating camellia oil and the preservation effect as coatings on ‘Kyoho’ grapes
Kai Chen, Jun Jiang, Runmiao Tian, et al.
International Journal of Biological Macromolecules (2023) Vol. 258, pp. 128836-128836
Open Access | Times Cited: 15
Kai Chen, Jun Jiang, Runmiao Tian, et al.
International Journal of Biological Macromolecules (2023) Vol. 258, pp. 128836-128836
Open Access | Times Cited: 15
Covalent conjugation of Inca peanut albumin and polyphenols with different phenolic hydroxyl numbers through laccase catalysis to improve functional properties
Yongqing Wu, Yanxin Li, Honglang Liu, et al.
Journal of the Science of Food and Agriculture (2024) Vol. 104, Iss. 7, pp. 4028-4038
Closed Access | Times Cited: 5
Yongqing Wu, Yanxin Li, Honglang Liu, et al.
Journal of the Science of Food and Agriculture (2024) Vol. 104, Iss. 7, pp. 4028-4038
Closed Access | Times Cited: 5
Improvement of mechanical, barrier properties, and water resistance of konjac glucomannan/curdlan film by zein addition and the coating for cherry tomato preservation
Runmiao Tian, Shuai Yuan, Jun Jiang, et al.
International Journal of Biological Macromolecules (2024) Vol. 276, pp. 134132-134132
Open Access | Times Cited: 3
Runmiao Tian, Shuai Yuan, Jun Jiang, et al.
International Journal of Biological Macromolecules (2024) Vol. 276, pp. 134132-134132
Open Access | Times Cited: 3
Emulsion gels prepared from Longzhua mushroom polysaccharides with self-gelling properties as β-carotene carriers: Stability and in vitro digestibility of β-carotene
Lingxin Zhao, Jiapeng Li, K. Yin, et al.
International Journal of Biological Macromolecules (2024) Vol. 276, pp. 134110-134110
Closed Access | Times Cited: 2
Lingxin Zhao, Jiapeng Li, K. Yin, et al.
International Journal of Biological Macromolecules (2024) Vol. 276, pp. 134110-134110
Closed Access | Times Cited: 2
Mechanistic insights into the interaction of Lycium barbarum polysaccharide with whey protein isolate: Functional and structural characterization
Hailin Wang, Jinrong Zhang, Pingfan Rao, et al.
Food Chemistry (2024) Vol. 463, pp. 141080-141080
Closed Access | Times Cited: 2
Hailin Wang, Jinrong Zhang, Pingfan Rao, et al.
Food Chemistry (2024) Vol. 463, pp. 141080-141080
Closed Access | Times Cited: 2
Improved konjac glucomannan/curdlan-based emulsion coating by mung bean protein addition for cherry tomato preservation
Kai Chen, Jun Jiang, Yanlin Tian, et al.
International Journal of Biological Macromolecules (2024), pp. 139080-139080
Open Access | Times Cited: 1
Kai Chen, Jun Jiang, Yanlin Tian, et al.
International Journal of Biological Macromolecules (2024), pp. 139080-139080
Open Access | Times Cited: 1
Effect of Variation in Basic Emulsion Structure and Polysaccharide Content on the Physicochemical Properties and Structure of Composite-Based Emulsion Gels as Cube Fat Mimetics
Yuqing Ren, Lai Wei, Jun Hao Yoong, et al.
(2023)
Closed Access | Times Cited: 2
Yuqing Ren, Lai Wei, Jun Hao Yoong, et al.
(2023)
Closed Access | Times Cited: 2
Effects of various sterilization treatments on the structural and functional alterations of the epigallocatechin-3-gallate-casein complex
Bohan Ma, Xiaopeng Zhu, Mohamed Aamer Abubaker, et al.
Food Chemistry (2024) Vol. 469, pp. 142585-142585
Closed Access
Bohan Ma, Xiaopeng Zhu, Mohamed Aamer Abubaker, et al.
Food Chemistry (2024) Vol. 469, pp. 142585-142585
Closed Access
Preparation of Water-in-Oil Pickering Emulsion Stabilized by Glycated Casein and its Application for Curcumin Delivery
Yu Wang, Jia Shi, Yujun Jiang
(2023)
Closed Access
Yu Wang, Jia Shi, Yujun Jiang
(2023)
Closed Access
