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:
Active curcumin-loaded Îł-cyclodextrin-metal organic frameworks as nano respiratory channels for reinforcing chitosan/gelatin films in strawberry preservation
Xue Cai, Linqin Chen, Yang Xue, et al.
Food Hydrocolloids (2024), pp. 110656-110656
Closed Access | Times Cited: 5
Xue Cai, Linqin Chen, Yang Xue, et al.
Food Hydrocolloids (2024), pp. 110656-110656
Closed Access | Times Cited: 5
Showing 5 citing articles:
Mechanism of CaCl2 modulation of the properties of acyl-modified ovalbumin–myofibrillar protein composite gel
Jiao Wu, Chan Li, Jing Yuan, et al.
Food Chemistry (2024) Vol. 466, pp. 142238-142238
Closed Access | Times Cited: 1
Jiao Wu, Chan Li, Jing Yuan, et al.
Food Chemistry (2024) Vol. 466, pp. 142238-142238
Closed Access | Times Cited: 1
Improving the mechanical properties of chitosan through blending with poly(trimethylene carbonate) copolymer
Anchan Khankhuean, Yasuhiro Morimura, Hiroharu Ajiro
International Journal of Biological Macromolecules (2024), pp. 137830-137830
Open Access
Anchan Khankhuean, Yasuhiro Morimura, Hiroharu Ajiro
International Journal of Biological Macromolecules (2024), pp. 137830-137830
Open Access
Bioinspired hydrophobic chitosan-based films for monitoring the visual freshness of pork
Tiantian Liu, Jiayi Xue, Rui Qin, et al.
Food Hydrocolloids (2024), pp. 110932-110932
Closed Access
Tiantian Liu, Jiayi Xue, Rui Qin, et al.
Food Hydrocolloids (2024), pp. 110932-110932
Closed Access
The molecular mechanism of electrical stimulation on enhancing the foaming properties of egg white liquid
Enyue Zhao, Chan Li, Jing Yuan, et al.
Food Hydrocolloids (2024), pp. 111010-111010
Closed Access
Enyue Zhao, Chan Li, Jing Yuan, et al.
Food Hydrocolloids (2024), pp. 111010-111010
Closed Access
Crosslinked protein-polysaccharide nanocomposite coating for pork preservation: Impact on physicochemical properties and microbial structure
Xianmin Qin, Linqin Chen, Jingjing Zhao, et al.
Food Chemistry (2024) Vol. 470, pp. 142721-142721
Closed Access
Xianmin Qin, Linqin Chen, Jingjing Zhao, et al.
Food Chemistry (2024) Vol. 470, pp. 142721-142721
Closed Access
