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:
Carboxymethyl Chitosan-Assisted Formation of Stable Soy Protein Isolate Emulsions and Their Impact on the Properties of Squid (Dosidicus gigas) Surimi Gel
Siqi Liu, Zhufen Wang, Wenge Yang, et al.
Food Hydrocolloids (2024) Vol. 158, pp. 110528-110528
Closed Access | Times Cited: 5
Siqi Liu, Zhufen Wang, Wenge Yang, et al.
Food Hydrocolloids (2024) Vol. 158, pp. 110528-110528
Closed Access | Times Cited: 5
Showing 5 citing articles:
Physicochemical and functional properties of cinnamon essential oil emulsions stabilized by galactomannan-rich aqueous extract from Gleditsia sinensis seeds and soy protein isolate
Yinglin Liang, Kegang Wu, Dong He, et al.
International Journal of Biological Macromolecules (2025) Vol. 295, pp. 139601-139601
Closed Access
Yinglin Liang, Kegang Wu, Dong He, et al.
International Journal of Biological Macromolecules (2025) Vol. 295, pp. 139601-139601
Closed Access
Stabilization of oil-in-water high internal phase Pickering emulsion by using 7S globulin/konjac glucomannan complexes: Rheology properties, stability properties and 3D/4D printing performance
R.-L. Xie, Shuo Zhang, Sibo Liu, et al.
Food Research International (2025), pp. 115878-115878
Closed Access
R.-L. Xie, Shuo Zhang, Sibo Liu, et al.
Food Research International (2025), pp. 115878-115878
Closed Access
Effect and mechanism of different exogenous biomolecules on the thermal‐induced gel properties of surimi: A review
Xiaoyun Zhao, Ting Mei, Bing Cui
Journal of Food Science (2024)
Open Access
Xiaoyun Zhao, Ting Mei, Bing Cui
Journal of Food Science (2024)
Open Access
Impact of ultrasonication and high-pressure homogenization on the structure and characteristics of emulsion-templated oleogels stabilized by low-density lipoprotein/pectin complexes
Mahmoud Abou-Elsoud, Mohamed Salama, Shuze Ren, et al.
Food Hydrocolloids (2024), pp. 110985-110985
Closed Access
Mahmoud Abou-Elsoud, Mohamed Salama, Shuze Ren, et al.
Food Hydrocolloids (2024), pp. 110985-110985
Closed Access
High internal phase emulsions stabilized by soy protein isolate-carboxymethyl cellulose sodium complexes: Application for 3D food printing and enhanced bioaccessibility of β-carotene
Lulu Shen, Fuwei Sun, Shuo Zhang, et al.
Food Hydrocolloids (2024), pp. 111035-111035
Closed Access
Lulu Shen, Fuwei Sun, Shuo Zhang, et al.
Food Hydrocolloids (2024), pp. 111035-111035
Closed Access
