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:
Tuning the properties of plant-based whipped cream through zein nanoparticles-sodium stearate complex
Matteo Grossi, Jiajia Rao, Bingcan Chen
Food Hydrocolloids (2024) Vol. 155, pp. 110219-110219
Closed Access | Times Cited: 9
Matteo Grossi, Jiajia Rao, Bingcan Chen
Food Hydrocolloids (2024) Vol. 155, pp. 110219-110219
Closed Access | Times Cited: 9
Showing 9 citing articles:
Impact of various physical treatments on physicochemical and microstructural characteristics of vegetable oil-based whipped cream stabilised by faba bean protein isolate
Y. Hu, Lirong Cheng, Zhi Yang
Food Hydrocolloids (2025), pp. 111084-111084
Closed Access | Times Cited: 1
Y. Hu, Lirong Cheng, Zhi Yang
Food Hydrocolloids (2025), pp. 111084-111084
Closed Access | Times Cited: 1
Fabrication and characterization of non-diary whipped creams: Influence of oleogel
Hongjie Dai, Yingjie Liu, Xi Lai Zheng, et al.
Food Chemistry (2025) Vol. 471, pp. 142858-142858
Closed Access
Hongjie Dai, Yingjie Liu, Xi Lai Zheng, et al.
Food Chemistry (2025) Vol. 471, pp. 142858-142858
Closed Access
Fabrication and characterization of a novel non-dairy whipping cream formed by only gliadin colloidal particles and shea butter
Wenxin Chen, Zhichang Deng, Qian Shen, et al.
Food Hydrocolloids (2025), pp. 111091-111091
Closed Access
Wenxin Chen, Zhichang Deng, Qian Shen, et al.
Food Hydrocolloids (2025), pp. 111091-111091
Closed Access
Exploration of Pea Protein Isolate–Sodium Alginate Complexes as a Novel Strategy to Substitute Sugar in Plant Cream: Synergistic Interactions Between the Two at the Interface
Jingru Sun, Xiyuan Yang, Jingjing Diao, et al.
Foods (2025) Vol. 14, Iss. 6, pp. 991-991
Open Access
Jingru Sun, Xiyuan Yang, Jingjing Diao, et al.
Foods (2025) Vol. 14, Iss. 6, pp. 991-991
Open Access
Plant-based whipping cream: A promising sustainable alternative to dairy products
Hua Xu, Mingcui Huang, Huilin Huan, et al.
Advances in Colloid and Interface Science (2025), pp. 103494-103494
Closed Access
Hua Xu, Mingcui Huang, Huilin Huan, et al.
Advances in Colloid and Interface Science (2025), pp. 103494-103494
Closed Access
Oleofoams and Whipped Emulsions: Formation, Characterization, and Future Role in the Food Industry
Matteo Grossi, Muxin Zhao, Jiajia Rao, et al.
Trends in Food Science & Technology (2024), pp. 104752-104752
Closed Access | Times Cited: 3
Matteo Grossi, Muxin Zhao, Jiajia Rao, et al.
Trends in Food Science & Technology (2024), pp. 104752-104752
Closed Access | Times Cited: 3
Preparation of α-zein loaded with baicalincomposites: A study on their in vitro simulated digestive behavior and molecular dynamics simulation
Rui Zhou, Qianqian Liang, Lei Han, et al.
Applied Biological Chemistry (2024) Vol. 67, Iss. 1
Open Access | Times Cited: 2
Rui Zhou, Qianqian Liang, Lei Han, et al.
Applied Biological Chemistry (2024) Vol. 67, Iss. 1
Open Access | Times Cited: 2
Low Demineralized Caseins to Replace Sodium Caseinate for Application in Whipped Creams
Khadija Florence Dabo, Christine Chèné, Sylvain Prévost, et al.
Foods (2024) Vol. 13, Iss. 23, pp. 3897-3897
Open Access
Khadija Florence Dabo, Christine Chèné, Sylvain Prévost, et al.
Foods (2024) Vol. 13, Iss. 23, pp. 3897-3897
Open Access
Whipping Creams: Advances in Molecular Composition and Nutritional Chemistry
Khadija Florence Dabo, Christine Chèné, Anne‐Laure Fameau, et al.
Molecules (2024) Vol. 29, Iss. 24, pp. 5933-5933
Open Access
Khadija Florence Dabo, Christine Chèné, Anne‐Laure Fameau, et al.
Molecules (2024) Vol. 29, Iss. 24, pp. 5933-5933
Open Access
