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:
Whipped cream stabilized by faba bean protein isolate microgel particles substituted for sodium caseinate: Whipping performance and foam stabilization analysis
Jing Zhang, Ran Zhu, Zong Meng
Food Hydrocolloids (2024) Vol. 157, pp. 110388-110388
Closed Access | Times Cited: 6
Jing Zhang, Ran Zhu, Zong Meng
Food Hydrocolloids (2024) Vol. 157, pp. 110388-110388
Closed Access | Times Cited: 6
Showing 6 citing articles:
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
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
Y. Hu, Lirong Cheng, Zhi Yang
Food Hydrocolloids (2025), pp. 111084-111084
Closed Access
Enhancing whipped cream anti-freeze properties: A dual plant system with aquafaba and mung bean protein
Yan Zhan, Lai Wei, Tianai Ge, et al.
Food Hydrocolloids (2024), pp. 110700-110700
Closed Access | Times Cited: 1
Yan Zhan, Lai Wei, Tianai Ge, et al.
Food Hydrocolloids (2024), pp. 110700-110700
Closed Access | Times Cited: 1
Impact of high-intensity ultrasound on interfacial protein adsorption of non-dairy whipping cream: Whipping properties and foam stabilization model
Jixian Mao, Yujie Gao, Weihao Ye, et al.
International Journal of Biological Macromolecules (2024), pp. 138466-138466
Closed Access
Jixian Mao, Yujie Gao, Weihao Ye, et al.
International Journal of Biological Macromolecules (2024), pp. 138466-138466
Closed 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
Temperature guided foam stability, structure and texture of pulse nugget: Exploring traditional food physics for aerated batter applications
Shubhajit Sarkhel, Saikat Bhattacharjee, Shambhavi Pathak, et al.
Journal of Food Engineering (2024), pp. 112447-112447
Closed Access
Shubhajit Sarkhel, Saikat Bhattacharjee, Shambhavi Pathak, et al.
Journal of Food Engineering (2024), pp. 112447-112447
Closed Access
