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:
Acid-induced gels from mixtures of micellar casein and pea protein: Effect of protein ratio and preheating route
Wenjie Xia, Tomasz Pawel Czaja, Matías A. Via, et al.
Food Hydrocolloids (2024) Vol. 153, pp. 110045-110045
Open Access | Times Cited: 5
Wenjie Xia, Tomasz Pawel Czaja, Matías A. Via, et al.
Food Hydrocolloids (2024) Vol. 153, pp. 110045-110045
Open Access | Times Cited: 5
Showing 5 citing articles:
Gels stability by improving the hydrophobic region of casein: Effect of the mogrosides on the structure, microstructure, and antioxidant activities in vitro digestive of the casein acid-induced gel
Yingdi Wang, Kun Sun, Yigang Hu, et al.
Food Hydrocolloids (2025) Vol. 163, pp. 111070-111070
Closed Access
Yingdi Wang, Kun Sun, Yigang Hu, et al.
Food Hydrocolloids (2025) Vol. 163, pp. 111070-111070
Closed Access
Adjusting the Hydrophobicity of Recombinant Microgels to Improve Interfacial Activity: Using a Promising Pickering Emulsion Stabilizer with a Dense Cubic Structure
Han Liu, Xiaoyan Wu, Fuying Wang, et al.
Food Hydrocolloids (2024) Vol. 158, pp. 110558-110558
Closed Access | Times Cited: 1
Han Liu, Xiaoyan Wu, Fuying Wang, et al.
Food Hydrocolloids (2024) Vol. 158, pp. 110558-110558
Closed Access | Times Cited: 1
Composite starch/fermented protein emulsion gels for plant-based cheese applications.
Marlene Lassen, Ronja Bruenig, Tomasz Pawel Czaja, et al.
LWT (2024), pp. 116863-116863
Open Access
Marlene Lassen, Ronja Bruenig, Tomasz Pawel Czaja, et al.
LWT (2024), pp. 116863-116863
Open Access
Towards hybrid protein foods: Heat- and acid-induced hybrid gels formed from micellar casein and pea protein
Wenjie Xia, Ilianna Drositi, Tomasz Pawel Czaja, et al.
Food Research International (2024) Vol. 198, pp. 115326-115326
Open Access
Wenjie Xia, Ilianna Drositi, Tomasz Pawel Czaja, et al.
Food Research International (2024) Vol. 198, pp. 115326-115326
Open Access
Preparation and application of glucono-δ-lactone-induced gel of TGase cross-linked black bean protein isolate-whey protein isolate: Effect of ultrasound pretreatment
Yuexin Liu, Yichen Zhang, Fengjuan Dong, et al.
Ultrasonics Sonochemistry (2024) Vol. 112, pp. 107152-107152
Open Access
Yuexin Liu, Yichen Zhang, Fengjuan Dong, et al.
Ultrasonics Sonochemistry (2024) Vol. 112, pp. 107152-107152
Open Access
