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:
Influence of the enzymatic treatment and pH on the interfacial and emulsifying properties of sunflower and olive protein hydrolysates
Raúl Pérez‐Gálvez, Julia Maldonado‐Valderrama, Nykola C. Jones, et al.
Food Hydrocolloids (2024) Vol. 154, pp. 110135-110135
Open Access | Times Cited: 4
Raúl Pérez‐Gálvez, Julia Maldonado‐Valderrama, Nykola C. Jones, et al.
Food Hydrocolloids (2024) Vol. 154, pp. 110135-110135
Open Access | Times Cited: 4
Showing 4 citing articles:
Influence of synergistic/competitive interactions of nonionic emulsifiers and proteins on the foam stability of whole egg liquids: Based on air-water and oil-water dual interface perspectives
Yuanyuan Zhang, Haobo Jin, Yanli Wang, et al.
Food Hydrocolloids (2024) Vol. 158, pp. 110580-110580
Closed Access | Times Cited: 7
Yuanyuan Zhang, Haobo Jin, Yanli Wang, et al.
Food Hydrocolloids (2024) Vol. 158, pp. 110580-110580
Closed Access | Times Cited: 7
Use of emulsifying plant protein hydrolysates from winery, whiskey and brewery by-products for the development of echium oil delivery emulsions
Mariana Sisconeto Bisinotto, Inar Alves de Castro, Julia Maldonado‐Valderrama, et al.
International Journal of Biological Macromolecules (2025), pp. 142736-142736
Closed Access
Mariana Sisconeto Bisinotto, Inar Alves de Castro, Julia Maldonado‐Valderrama, et al.
International Journal of Biological Macromolecules (2025), pp. 142736-142736
Closed Access
Role of protein-lipid interactions for food and food-based applications
Umamaheshweri Aruchunan, Christiani Jeyakumar Henry, Shaun Yong Jie Sim
Food Hydrocolloids (2024) Vol. 160, pp. 110715-110715
Open Access | Times Cited: 3
Umamaheshweri Aruchunan, Christiani Jeyakumar Henry, Shaun Yong Jie Sim
Food Hydrocolloids (2024) Vol. 160, pp. 110715-110715
Open Access | Times Cited: 3
Enzymatic hydrolysis of legume proteins: Lessons on surface property outcomes
Mingxin Wang, Rammile Ettelaie, Anwesha Sarkar
Current Opinion in Food Science (2024), pp. 101259-101259
Open Access | Times Cited: 1
Mingxin Wang, Rammile Ettelaie, Anwesha Sarkar
Current Opinion in Food Science (2024), pp. 101259-101259
Open Access | Times Cited: 1
