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:
Effect of chitooligosaccharides in inhibiting textural deterioration of chicken myofibril protein gel induced by high temperature
Yuntao Wang, Jing Chen, Rui Li, et al.
Food Hydrocolloids (2024) Vol. 153, pp. 110031-110031
Closed Access | Times Cited: 6
Yuntao Wang, Jing Chen, Rui Li, et al.
Food Hydrocolloids (2024) Vol. 153, pp. 110031-110031
Closed Access | Times Cited: 6
Showing 6 citing articles:
Influence of droplet size and surface hydrophobicity of soybean protein-based nanoemulsion fillers on the quality of silver carp myofibrillar protein gels
Chenxing Du, Ge Zhu, Han‐Wen Hu, et al.
Food Chemistry X (2024), pp. 101866-101866
Open Access | Times Cited: 2
Chenxing Du, Ge Zhu, Han‐Wen Hu, et al.
Food Chemistry X (2024), pp. 101866-101866
Open Access | Times Cited: 2
Effect of carrageenan on stability and 3D printing performance of high internal phase pickering emulsion stabilized by soy protein isolate aggregates under neutral condition
Rui Li, Xiuqin Guo, Pengfei Liu, et al.
Carbohydrate Polymers (2024) Vol. 349, pp. 123020-123020
Closed Access | Times Cited: 1
Rui Li, Xiuqin Guo, Pengfei Liu, et al.
Carbohydrate Polymers (2024) Vol. 349, pp. 123020-123020
Closed Access | Times Cited: 1
Chitosan Oligosaccharides: A Natural Rich, High-Efficiency, and Safe Frontrunner for the Futural Fruits/Vegetables Preservation
Juntao Wang, Honghao Chen, Nan Wang, et al.
Food and Bioprocess Technology (2024)
Closed Access
Juntao Wang, Honghao Chen, Nan Wang, et al.
Food and Bioprocess Technology (2024)
Closed Access
Effect of chitosan oligosaccharides with different molecular weight in alleviating textural deterioration of chicken myofibrillar protein gel with high-temperature treatment
Yuntao Wang, Zijian Niu, Rui Li, et al.
International Journal of Biological Macromolecules (2024), pp. 136253-136253
Closed Access
Yuntao Wang, Zijian Niu, Rui Li, et al.
International Journal of Biological Macromolecules (2024), pp. 136253-136253
Closed Access
Effect of ultrasound combined with highland barley dietary fiber on gel properties of reduced‐salt chicken breast myofibrillar protein
S.‐T. Jiang, Qian Li, Tao Wang, et al.
Journal of Food Science (2024)
Closed Access
S.‐T. Jiang, Qian Li, Tao Wang, et al.
Journal of Food Science (2024)
Closed Access
Co-stabilization effects of gluten/carrageenan to the over-heated myofibrillar protein: Inhibit the undesirable gel weakening and protein over-aggregations
Xiangwei Zhu, Xiangyu Liu, Zhihan Ouyang, et al.
International Journal of Biological Macromolecules (2024), pp. 136722-136722
Closed Access
Xiangwei Zhu, Xiangyu Liu, Zhihan Ouyang, et al.
International Journal of Biological Macromolecules (2024), pp. 136722-136722
Closed Access
