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:
Synthesis and characterization of Neurospora intermedia-based composite mycoprotein gel meat: Insight into the effect of pH and soluble starch on water-holding capacity and texture properties
Bijie Wang, Hongyun Lu, Hanghang Lou, et al.
Food Hydrocolloids (2024) Vol. 155, pp. 110190-110190
Closed Access | Times Cited: 6
Bijie Wang, Hongyun Lu, Hanghang Lou, et al.
Food Hydrocolloids (2024) Vol. 155, pp. 110190-110190
Closed Access | Times Cited: 6
Showing 6 citing articles:
A novel emulsifier for Pickering emulsion composed of whey protein and OSA-pectin loaded with Monascus pigments
Chaoran Yang, Wei Yu, Boyan Gao, et al.
International Journal of Biological Macromolecules (2025), pp. 139490-139490
Closed Access
Chaoran Yang, Wei Yu, Boyan Gao, et al.
International Journal of Biological Macromolecules (2025), pp. 139490-139490
Closed Access
Insight into esterified and granular esterified-pregelatinized starch formation during esterification modification: Key role of temperature
Huijing Chen, Huiying Li, Sheng Liu, et al.
Food Chemistry (2024) Vol. 460, pp. 140809-140809
Closed Access
Huijing Chen, Huiying Li, Sheng Liu, et al.
Food Chemistry (2024) Vol. 460, pp. 140809-140809
Closed Access
Effects of Different Types of Starch on Physicochemical Properties and Microstructure of Beef during Cold Storage
Shulin Zhang, Lina Wang, Qiuyu Wang, et al.
Foods (2024) Vol. 13, Iss. 17, pp. 2767-2767
Open Access
Shulin Zhang, Lina Wang, Qiuyu Wang, et al.
Foods (2024) Vol. 13, Iss. 17, pp. 2767-2767
Open Access
Highly aligned myotubes formation of piscine satellite cells in 3D fibrin hydrogels of cultured meat
Hanghang Lou, Hongyun Lu, Shengliang Zhang, et al.
International Journal of Biological Macromolecules (2024) Vol. 282, pp. 136879-136879
Closed Access
Hanghang Lou, Hongyun Lu, Shengliang Zhang, et al.
International Journal of Biological Macromolecules (2024) Vol. 282, pp. 136879-136879
Closed Access
Large edible mushrooms and mycelial proteins: A sustainable, nutritious protein source with health benefits and processing innovations
Dongdong Guo, Chang Liu, Hongkang Zhu, et al.
Innovative Food Science & Emerging Technologies (2024), pp. 103870-103870
Closed Access
Dongdong Guo, Chang Liu, Hongkang Zhu, et al.
Innovative Food Science & Emerging Technologies (2024), pp. 103870-103870
Closed Access
Tentative exploration of the 3D printing performance of the mixed inks with egg white proteins and mycoprotein fibrous to improve the quality of mycoprotein alternatives
Mukadaisi Muhedaner, Ziqing Song, Chengpu Chen, et al.
Food Chemistry (2024) Vol. 466, pp. 142202-142202
Closed Access
Mukadaisi Muhedaner, Ziqing Song, Chengpu Chen, et al.
Food Chemistry (2024) Vol. 466, pp. 142202-142202
Closed Access
