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:
Tailoring microstructures of oleogel-based HIPEs to modulate oral processing properties: Rheology, tribology and mastication effects
Yanhui Zhang, Ruoning Zhang, Jian Ying, et al.
Food Hydrocolloids (2024) Vol. 153, pp. 109968-109968
Closed Access | Times Cited: 7
Yanhui Zhang, Ruoning Zhang, Jian Ying, et al.
Food Hydrocolloids (2024) Vol. 153, pp. 109968-109968
Closed Access | Times Cited: 7
Showing 7 citing articles:
Improved the quality of dietary for older with dysphagia by κ-carrageenan/inulin: Textural, rheological, oral process and 3D printing properties
Xiliang Yu, Li Chen, Mengdi Zhou, et al.
Food Research International (2025) Vol. 202, pp. 115683-115683
Closed Access | Times Cited: 1
Xiliang Yu, Li Chen, Mengdi Zhou, et al.
Food Research International (2025) Vol. 202, pp. 115683-115683
Closed Access | Times Cited: 1
Microfluidic design of bio-nanocapsules for algal oil delivery: Particle stability, oxidative stability, and bioaccessibility
Yan Chen, Qinlin Zhang, Anqi Yang, et al.
Food Bioscience (2025), pp. 106279-106279
Closed Access
Yan Chen, Qinlin Zhang, Anqi Yang, et al.
Food Bioscience (2025), pp. 106279-106279
Closed Access
Sodium tripolyphosphate crosslinking enhancement on shikonin-loaded gelatin emulsions with high structure stability and its application in 4D printing
Jie Zhang, Juncheng Zhu, Yajie Yang, et al.
Food Chemistry (2025), pp. 144263-144263
Closed Access
Jie Zhang, Juncheng Zhu, Yajie Yang, et al.
Food Chemistry (2025), pp. 144263-144263
Closed Access
Assembly complexes of egg yolk low-density lipoprotein and Auricularia auricula polysaccharide stabilized high internal phase Pickering emulsions: Insights into the stabilization mechanism via fluid-fluid interaction between water and oil phases
Yiding Yu, Shanglin Li, Weiyi Wang, et al.
International Journal of Biological Macromolecules (2025) Vol. 305, pp. 141027-141027
Closed Access
Yiding Yu, Shanglin Li, Weiyi Wang, et al.
International Journal of Biological Macromolecules (2025) Vol. 305, pp. 141027-141027
Closed Access
Impact of xanthan gum/locust bean gum complex and oil types on rheological properties and sensory attributes of gel-in-oil-in-water (G/O/W) double emulsion
Jae Jun Jeong, Jung Hye Kwon, Jiseon Lee, et al.
Food Hydrocolloids (2025), pp. 111414-111414
Closed Access
Jae Jun Jeong, Jung Hye Kwon, Jiseon Lee, et al.
Food Hydrocolloids (2025), pp. 111414-111414
Closed Access
Modulating the properties of ethyl cellulose-based oleogels: The impact food-grade amphiphilic small molecules on structural, mechanical, and rheological properties
Lei Ji, Andrew J. Gravelle
Food Hydrocolloids (2024), pp. 110703-110703
Closed Access | Times Cited: 2
Lei Ji, Andrew J. Gravelle
Food Hydrocolloids (2024), pp. 110703-110703
Closed Access | Times Cited: 2
Development of Oleogel-in-Water High Internal Phase Emulsions with Improved Physicochemical Stability and Their Application in Mayonnaise
Jingjing Yu, Mengying Yun, Jia Li, et al.
Foods (2024) Vol. 13, Iss. 17, pp. 2738-2738
Open Access
Jingjing Yu, Mengying Yun, Jia Li, et al.
Foods (2024) Vol. 13, Iss. 17, pp. 2738-2738
Open Access
