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:
Hydrocolloid application in yogurt: Progress, challenges and future trends
Jianwei Zang, Pin-Jian Xiao, Yuqin Chen, et al.
Food Hydrocolloids (2024) Vol. 153, pp. 110069-110069
Closed Access | Times Cited: 7
Jianwei Zang, Pin-Jian Xiao, Yuqin Chen, et al.
Food Hydrocolloids (2024) Vol. 153, pp. 110069-110069
Closed Access | Times Cited: 7
Showing 7 citing articles:
Research advances in okra polysaccharides: Green extraction technology, structural features, bioactivity, processing properties and application in foods
Yang Xu, Hongwei Cao, Jun He
Food Research International (2025) Vol. 202, pp. 115686-115686
Closed Access
Yang Xu, Hongwei Cao, Jun He
Food Research International (2025) Vol. 202, pp. 115686-115686
Closed Access
Nanocellulose-chitosan nanocomplex stabilized Pickering emulsions with extremely low internal phase: Stabilization mechanism and application in yogurt
Hongjie Dai, Yuyuan Luo, Xi Zheng, et al.
Food Hydrocolloids (2025), pp. 111088-111088
Closed Access
Hongjie Dai, Yuyuan Luo, Xi Zheng, et al.
Food Hydrocolloids (2025), pp. 111088-111088
Closed Access
The inhibition effect and mechanism of typical hydrocolloids on the formation of heterocyclic amines: a study based on quantum chemical computation analysis
Tiantian Huang, Jiang Pin, Li Tao, et al.
Current Research in Food Science (2024) Vol. 9, pp. 100862-100862
Open Access | Times Cited: 2
Tiantian Huang, Jiang Pin, Li Tao, et al.
Current Research in Food Science (2024) Vol. 9, pp. 100862-100862
Open Access | Times Cited: 2
The application and mechanism of polysaccharides, proteins and their complexes on enhancing yogurt gel stability: a review
Ruiyao Hong, Huiyi Yang, Yangze Guo, et al.
Food Science of Animal Products (2024) Vol. 2, Iss. 2, pp. 9240066-9240066
Open Access
Ruiyao Hong, Huiyi Yang, Yangze Guo, et al.
Food Science of Animal Products (2024) Vol. 2, Iss. 2, pp. 9240066-9240066
Open Access
Blending pectin and κ-carrageenan converted the liquid yogurt induced by pectin into the solid yogurt
Hongkai Zhang, H. Douglas Goff, Chengmei Liu, et al.
Carbohydrate Polymers (2024) Vol. 348, pp. 122869-122869
Closed Access
Hongkai Zhang, H. Douglas Goff, Chengmei Liu, et al.
Carbohydrate Polymers (2024) Vol. 348, pp. 122869-122869
Closed Access
Improving physicochemical properties and gel formation mechanism of nutty plant-based yogurt with Tremella fuciformis polysaccharides
Ling Lin, Xiaoqing Qian, Junyu He, et al.
Food Chemistry (2024) Vol. 466, pp. 142255-142255
Closed Access
Ling Lin, Xiaoqing Qian, Junyu He, et al.
Food Chemistry (2024) Vol. 466, pp. 142255-142255
Closed Access
The Multifaceted Applications of Seaweed and Its Derived Compounds in Biomedicine and Nutraceuticals: A Promising Resource for Future
Zeeshan Hyderi, Arunachalam Kannappan, Arumugam Veera Ravi
Phytochemical Analysis (2024)
Closed Access
Zeeshan Hyderi, Arunachalam Kannappan, Arumugam Veera Ravi
Phytochemical Analysis (2024)
Closed Access
