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:
Formation of casein and maltodextrin conjugates using shear and their effect on the stability of total nutrient emulsion based on homogenization
Qun Yu, Hua Wu, Liuping Fan
Food Hydrocolloids (2023) Vol. 149, pp. 109533-109533
Closed Access | Times Cited: 7
Qun Yu, Hua Wu, Liuping Fan
Food Hydrocolloids (2023) Vol. 149, pp. 109533-109533
Closed Access | Times Cited: 7
Showing 7 citing articles:
Interfacial properties of whey protein hydrolysates monitored by quartz crystal microbalance with dissipation
Yueling Tian, Manyan Qiu, Yu Shen, et al.
International Journal of Biological Macromolecules (2025), pp. 140368-140368
Closed Access
Yueling Tian, Manyan Qiu, Yu Shen, et al.
International Journal of Biological Macromolecules (2025), pp. 140368-140368
Closed Access
The effects of non-covalent interaction between rice glutelin and gum arabic on digestibility and stability of perilla oil emulsion
Jia Cao, Hongyue Zhao, Zeyu Peng, et al.
Food Chemistry (2025) Vol. 479, pp. 143726-143726
Closed Access
Jia Cao, Hongyue Zhao, Zeyu Peng, et al.
Food Chemistry (2025) Vol. 479, pp. 143726-143726
Closed Access
High-pressure homogenization to improve the stability of liquid diabetes formula food for special medical purposes: Structural characteristics of casein–polysaccharide complexes
Xueting Zheng, Zengwang Guo, Jiayu Zhang, et al.
Food Chemistry X (2024) Vol. 23, pp. 101695-101695
Open Access | Times Cited: 3
Xueting Zheng, Zengwang Guo, Jiayu Zhang, et al.
Food Chemistry X (2024) Vol. 23, pp. 101695-101695
Open Access | Times Cited: 3
The effect of polysaccharide type on dielectric barrier discharge (DBD) plasma glycosylation of sodium caseinate-part I: Physicochemical, structural and thermal properties
Reihaneh Haddad-Khoozani, Nafiseh Soltanizadeh
International Journal of Biological Macromolecules (2024) Vol. 278, pp. 135061-135061
Closed Access | Times Cited: 1
Reihaneh Haddad-Khoozani, Nafiseh Soltanizadeh
International Journal of Biological Macromolecules (2024) Vol. 278, pp. 135061-135061
Closed Access | Times Cited: 1
Producing high‐colloidal‐stability sesame paste: structural role of stone milling‐modified protein
Dongmei Yang, Chenxing Du, Zijian Tang, et al.
Journal of the Science of Food and Agriculture (2024)
Open Access | Times Cited: 1
Dongmei Yang, Chenxing Du, Zijian Tang, et al.
Journal of the Science of Food and Agriculture (2024)
Open Access | Times Cited: 1
Impact of Homogenization Methods on the Interfacial Protein Composition and Stability of Peanut Oil Body Emulsion with Sodium Caseinate and Maltodextrin
Zhexuan Lin, Pengfei Zhou, Yuanyuan Deng, et al.
LWT (2024), pp. 117286-117286
Open Access | Times Cited: 1
Zhexuan Lin, Pengfei Zhou, Yuanyuan Deng, et al.
LWT (2024), pp. 117286-117286
Open Access | Times Cited: 1
Lesser Mealworm (Alphitobius Diaperinus) Protein Concentrate Conjugated with Tannic Acid Improves the Oxidative Stability of W1/O/W2 Emulsions Loaded with Beet By-Product Extract and Linseed Oil
Callebe Camelo‐Silva, Aurélie Ballon, Madushika K. Ranasinghe, et al.
(2024)
Closed Access
Callebe Camelo‐Silva, Aurélie Ballon, Madushika K. Ranasinghe, et al.
(2024)
Closed Access
