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:
Mixed interfaces comprising pea proteins and phosphatidylcholine: A route to modulate lipid oxidation in emulsions?
Katharina Münch, Machi Takeuchi, Remco Tuinier, et al.
Food Hydrocolloids (2024) Vol. 153, pp. 109962-109962
Open Access | Times Cited: 2
Katharina Münch, Machi Takeuchi, Remco Tuinier, et al.
Food Hydrocolloids (2024) Vol. 153, pp. 109962-109962
Open Access | Times Cited: 2
Showing 2 citing articles:
Correlations of dynamic changes in lipid and protein of salted large yellow croaker during storage
Min Zhang, Jing‐jing Fu, Junlong Mao, et al.
Food Research International (2024) Vol. 186, pp. 114410-114410
Closed Access | Times Cited: 6
Min Zhang, Jing‐jing Fu, Junlong Mao, et al.
Food Research International (2024) Vol. 186, pp. 114410-114410
Closed Access | Times Cited: 6
Microenvironment-Responsive Antibacterial, Anti-Inflammatory, and Antioxidant Pickering Emulsion Stabilized by Curcumin-Loaded Tea Polyphenol Particles for Accelerating Infected Wound Healing
Qiulan Tong, Yi Zeng, Лей Ма, et al.
ACS Applied Materials & Interfaces (2024) Vol. 16, Iss. 34, pp. 44467-44484
Closed Access | Times Cited: 4
Qiulan Tong, Yi Zeng, Лей Ма, et al.
ACS Applied Materials & Interfaces (2024) Vol. 16, Iss. 34, pp. 44467-44484
Closed Access | Times Cited: 4
Composite solutions of Phycocyanin and chitosan extend oyster shelf life
Li Yan, Liu Li, Youwei Du, et al.
Food Chemistry X (2025), pp. 102456-102456
Open Access
Li Yan, Liu Li, Youwei Du, et al.
Food Chemistry X (2025), pp. 102456-102456
Open Access
