
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:
Fabrication and characterization of heat-set composite gels obtained from complexation of electro-activated whey/canola proteins mixture
Shima Momen, Denis Rodrigue, Mohammed Aïder
Food Hydrocolloids (2023) Vol. 141, pp. 108751-108751
Closed Access | Times Cited: 5
Shima Momen, Denis Rodrigue, Mohammed Aïder
Food Hydrocolloids (2023) Vol. 141, pp. 108751-108751
Closed Access | Times Cited: 5
Showing 5 citing articles:
Soy protein-based protein composite system: gelation, application, and challenges—a review
Yizhen Wang, Shuang Zhang, Zheng Li
European Food Research and Technology (2025)
Closed Access | Times Cited: 1
Yizhen Wang, Shuang Zhang, Zheng Li
European Food Research and Technology (2025)
Closed Access | Times Cited: 1
The mechanism of alkali-induced gel formation in rice protein/egg white protein mixtures: influences of alkali concentration
Yaoyao Lian, Mengqi Liu, Mohamed Eid, et al.
Food Hydrocolloids (2025), pp. 111225-111225
Closed Access
Yaoyao Lian, Mengqi Liu, Mohamed Eid, et al.
Food Hydrocolloids (2025), pp. 111225-111225
Closed Access
Current Strategies to Modify the Functional Properties of Proteins Extracted from Pumpkin Seeds: A Comprehensive Review
Vinay Kumar Pandey, Kriti Singh, Tejas Suthar, et al.
Horticulturae (2024) Vol. 10, Iss. 11, pp. 1194-1194
Open Access
Vinay Kumar Pandey, Kriti Singh, Tejas Suthar, et al.
Horticulturae (2024) Vol. 10, Iss. 11, pp. 1194-1194
Open Access
Contribution to the process development of lactulose-rich whey production by electro-activation with its subsequent neutralization by using the same electro-activation reactor
Molka Allagui, Ahasanul Karim, Mohammed Aïder
Journal of Food Engineering (2023) Vol. 362, pp. 111758-111758
Closed Access | Times Cited: 1
Molka Allagui, Ahasanul Karim, Mohammed Aïder
Journal of Food Engineering (2023) Vol. 362, pp. 111758-111758
Closed Access | Times Cited: 1