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:
Mechanism of sodium alginate synergistically improving foaming properties of pea protein isolate: air/water interface microstructure and rheological properties
Yanan Guo, Shuo Zhang, Yue Gu, et al.
Food Hydrocolloids (2024) Vol. 159, pp. 110624-110624
Closed Access | Times Cited: 5
Yanan Guo, Shuo Zhang, Yue Gu, et al.
Food Hydrocolloids (2024) Vol. 159, pp. 110624-110624
Closed Access | Times Cited: 5
Showing 5 citing articles:
Citric Acid Improves Egg White Protein Foaming Characteristics and Meringue 3D Printing Performance
Huajiang Zhang, Shihui Hua, Mengzhuo Liu, et al.
Foods (2025) Vol. 14, Iss. 2, pp. 198-198
Open Access
Huajiang Zhang, Shihui Hua, Mengzhuo Liu, et al.
Foods (2025) Vol. 14, Iss. 2, pp. 198-198
Open Access
Effects of Tweens on the Structure, interfacial Characteristics, and emulsifying and foaming properties of Ovalbumin
Qixin Zhang, Yanyu Chen, Wenyan Liu, et al.
Food Research International (2025), pp. 115824-115824
Closed Access
Qixin Zhang, Yanyu Chen, Wenyan Liu, et al.
Food Research International (2025), pp. 115824-115824
Closed Access
Reduction of soybean globulin antigen by soybean protein isolate/γ-aminobutyric acid complexes: effect of the different concentrations of γ-aminobutyric acid on the protein modification, antigen levels, and foaming properties
Z. Z. Xing, Jiayu Zhang, Fangxiao Lou, et al.
Food Hydrocolloids (2024) Vol. 160, pp. 110729-110729
Closed Access | Times Cited: 1
Z. Z. Xing, Jiayu Zhang, Fangxiao Lou, et al.
Food Hydrocolloids (2024) Vol. 160, pp. 110729-110729
Closed Access | Times Cited: 1
Preparation and performance characterization of insoluble dietary fiber-alginate-pea protein ternary composite gels
Yue Chen, Xiaoli Cai, Liu Liu, et al.
Food Hydrocolloids (2024), pp. 110852-110852
Closed Access
Yue Chen, Xiaoli Cai, Liu Liu, et al.
Food Hydrocolloids (2024), pp. 110852-110852
Closed Access
The stabilization mechanism of the pea protein and rutin complex at the gas/liquid interface and its application in low-fat cream
Chunyang Xia, Feiling Lou, Shuo Zhang, et al.
Food Chemistry X (2024) Vol. 25, pp. 102140-102140
Open Access
Chunyang Xia, Feiling Lou, Shuo Zhang, et al.
Food Chemistry X (2024) Vol. 25, pp. 102140-102140
Open Access
