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:
Interfacial dynamic adsorption behaviour of the bovine alpha- Lactalbumin at the oil-water interface: evaluating the role of glycyrrhizin
Ruijie Shi, Zengli Gao, Meng Li, et al.
Food Hydrocolloids (2024) Vol. 154, pp. 110143-110143
Closed Access | Times Cited: 4
Ruijie Shi, Zengli Gao, Meng Li, et al.
Food Hydrocolloids (2024) Vol. 154, pp. 110143-110143
Closed Access | Times Cited: 4
Showing 4 citing articles:
Impact of high-speed shear homogenization pretreatment on structure, functional characteristics, and interfacial properties: A case of Rice Glutelin
Zhuangpeng Wang, Zhangtao Chen, L. J. J. Tan, et al.
Food Chemistry X (2025), pp. 102219-102219
Open Access
Zhuangpeng Wang, Zhangtao Chen, L. J. J. Tan, et al.
Food Chemistry X (2025), pp. 102219-102219
Open Access
Oil-water interfacial dual-phase synergistic adsorption of capsanthin-cyanophycin in gelatin based high internal phase emulsions for multi-nozzle 3D printing
Chenping Li, Juncheng Zhu, Shihao Qiao, et al.
Food Hydrocolloids (2024) Vol. 158, pp. 110493-110493
Closed Access | Times Cited: 2
Chenping Li, Juncheng Zhu, Shihao Qiao, et al.
Food Hydrocolloids (2024) Vol. 158, pp. 110493-110493
Closed Access | Times Cited: 2
Exploring the Emulsifying Properties of Biopolymers from Ulva lactuca in Stabilizing High Internal Phase Emulsions
Xiner Ning, Zhengqi Liu, Menghui Wang, et al.
Journal of Food Engineering (2024) Vol. 387, pp. 112303-112303
Closed Access
Xiner Ning, Zhengqi Liu, Menghui Wang, et al.
Journal of Food Engineering (2024) Vol. 387, pp. 112303-112303
Closed Access
From molecular interactions to foam dynamics: How ionic strength and pH shape egg white protein performance at the air-water interface
Haobo Jin, S. Zakiuddin Ali, Jiajing Pan, et al.
Food Hydrocolloids (2024), pp. 110991-110991
Closed Access
Haobo Jin, S. Zakiuddin Ali, Jiajing Pan, et al.
Food Hydrocolloids (2024), pp. 110991-110991
Closed Access
