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:
Consolidating the gelling performance of myofibrillar protein using a novel OSA-modified-starch-stabilized Pickering emulsion filler: Effect of starches with distinct crystalline types
Qingling Wang, Yi Luan, Ziwei Tang, et al.
Food Research International (2023) Vol. 164, pp. 112443-112443
Closed Access | Times Cited: 19
Qingling Wang, Yi Luan, Ziwei Tang, et al.
Food Research International (2023) Vol. 164, pp. 112443-112443
Closed Access | Times Cited: 19
Showing 19 citing articles:
High inner phase emulsion of fish oil stabilized with rutin-grass carp (Ctenopharyngodon idella) myofibrillar protein: Application as a fat substitute in surimi gel
Xuehua Zhang, Wanxin Xie, Qianqian Liang, et al.
Food Hydrocolloids (2023) Vol. 145, pp. 109115-109115
Closed Access | Times Cited: 45
Xuehua Zhang, Wanxin Xie, Qianqian Liang, et al.
Food Hydrocolloids (2023) Vol. 145, pp. 109115-109115
Closed Access | Times Cited: 45
Tailoring an egg white protein double network emulsion gel as a novel fat substitute for improving freeze-thaw stability of minced meat gel
Renzhao Zhang, Jingbo Liu, Sijia Cao, et al.
Food Hydrocolloids (2024) Vol. 150, pp. 109763-109763
Closed Access | Times Cited: 16
Renzhao Zhang, Jingbo Liu, Sijia Cao, et al.
Food Hydrocolloids (2024) Vol. 150, pp. 109763-109763
Closed Access | Times Cited: 16
Starch-Based Pickering Emulsions for Bioactive Compound Encapsulation: Production, Properties, and Applications
Giselle Vallim Corrêa Ramos, Santiago Ramírez-López, Samantha C. Pinho, et al.
Processes (2025) Vol. 13, Iss. 2, pp. 342-342
Open Access | Times Cited: 1
Giselle Vallim Corrêa Ramos, Santiago Ramírez-López, Samantha C. Pinho, et al.
Processes (2025) Vol. 13, Iss. 2, pp. 342-342
Open Access | Times Cited: 1
Salmon protein gel enhancement for dysphagia diets: Konjac glucomannan and composite emulsions as texture modifiers
Siyuan Fei, Yu Li, Kangjing Liu, et al.
International Journal of Biological Macromolecules (2023) Vol. 258, pp. 128805-128805
Closed Access | Times Cited: 22
Siyuan Fei, Yu Li, Kangjing Liu, et al.
International Journal of Biological Macromolecules (2023) Vol. 258, pp. 128805-128805
Closed Access | Times Cited: 22
Texture characterization of 3D printed fibrous whey protein-starch composite emulsion gels as dysphagia food: A comparative study on starch type
Zhiming Wang, Funi Chen, Yuanyuan Deng, et al.
Food Chemistry (2024) Vol. 458, pp. 140302-140302
Closed Access | Times Cited: 11
Zhiming Wang, Funi Chen, Yuanyuan Deng, et al.
Food Chemistry (2024) Vol. 458, pp. 140302-140302
Closed Access | Times Cited: 11
Recent progress on Pickering emulsion stabilized essential oil added biopolymer-based film for food packaging applications: A review
Ghumika Pandita, Carolina Krebs de Souza, Marcel Jefferson Gonçalves, et al.
International Journal of Biological Macromolecules (2024) Vol. 269, pp. 132067-132067
Closed Access | Times Cited: 10
Ghumika Pandita, Carolina Krebs de Souza, Marcel Jefferson Gonçalves, et al.
International Journal of Biological Macromolecules (2024) Vol. 269, pp. 132067-132067
Closed Access | Times Cited: 10
Effect of starch and peanut oil on physicochemical and gel properties of myofibrillar protein: Amylose content and addition form
Hongbo Mi, Nan‐Wei Su, Shangyun Liang, et al.
International Journal of Biological Macromolecules (2024) Vol. 268, pp. 131699-131699
Closed Access | Times Cited: 8
Hongbo Mi, Nan‐Wei Su, Shangyun Liang, et al.
International Journal of Biological Macromolecules (2024) Vol. 268, pp. 131699-131699
Closed Access | Times Cited: 8
Perilla seed oil high internal phase emulsion improve the gel properties of myofibrillar protein
Beibei Li, Yang Wang, Shuyu Wang, et al.
Food Chemistry X (2024) Vol. 21, pp. 101241-101241
Open Access | Times Cited: 6
Beibei Li, Yang Wang, Shuyu Wang, et al.
Food Chemistry X (2024) Vol. 21, pp. 101241-101241
Open Access | Times Cited: 6
Incorporation of cross-linked/acetylated tapioca starches on the gelling properties, rheological behaviour, and microstructure of low-salt myofibrillar protein gels: Perspective on phase transition.
Sumeng Wei, Jingming Zhang, Liang Xue, et al.
Food Chemistry (2024) Vol. 457, pp. 140214-140214
Closed Access | Times Cited: 6
Sumeng Wei, Jingming Zhang, Liang Xue, et al.
Food Chemistry (2024) Vol. 457, pp. 140214-140214
Closed Access | Times Cited: 6
Effects of octenyl succinic anhydride (OSA) starches with different amylose content on freeze-thaw stability of myofibrillar protein emulsion gel: double enhancement of interfacial film and network structure
Yuxin Ding, Zhiwen Shen, Yujie Ding, et al.
Food Hydrocolloids (2025), pp. 111110-111110
Closed Access
Yuxin Ding, Zhiwen Shen, Yujie Ding, et al.
Food Hydrocolloids (2025), pp. 111110-111110
Closed Access
Characterization, Formation Mechanism, and Curcumin Delivery of Buckwheat Peptide-Based Emulsion Gels
Xiaoyu Yin, Rumeng Yu, Junping Zhang, et al.
Journal of Agricultural and Food Chemistry (2023) Vol. 71, Iss. 22, pp. 8589-8601
Closed Access | Times Cited: 10
Xiaoyu Yin, Rumeng Yu, Junping Zhang, et al.
Journal of Agricultural and Food Chemistry (2023) Vol. 71, Iss. 22, pp. 8589-8601
Closed Access | Times Cited: 10
Structural, functional and emulsifying properties of wheat corn, chickpea and OSA-modified chickpea starches, a comparative study
Zhaleh Ladjevardi, Mohammad Mousavi, Gholamreza Askari, et al.
Journal of Food Measurement & Characterization (2024) Vol. 18, Iss. 6, pp. 4496-4513
Closed Access | Times Cited: 2
Zhaleh Ladjevardi, Mohammad Mousavi, Gholamreza Askari, et al.
Journal of Food Measurement & Characterization (2024) Vol. 18, Iss. 6, pp. 4496-4513
Closed Access | Times Cited: 2
Structure, characterization, and application of a novel thermoreversible emulsion gel fabricated by citrate agar
Xiaoyan Zhao, Feng Jiang, Jingjing Fang, et al.
International Journal of Biological Macromolecules (2024) Vol. 277, pp. 134181-134181
Closed Access | Times Cited: 2
Xiaoyan Zhao, Feng Jiang, Jingjing Fang, et al.
International Journal of Biological Macromolecules (2024) Vol. 277, pp. 134181-134181
Closed Access | Times Cited: 2
Influence of droplet size and surface hydrophobicity of soybean protein-based nanoemulsion fillers on the quality of silver carp myofibrillar protein gels
Chenxing Du, Ge Zhu, Hanwen Hu, et al.
Food Chemistry X (2024) Vol. 24, pp. 101866-101866
Open Access | Times Cited: 2
Chenxing Du, Ge Zhu, Hanwen Hu, et al.
Food Chemistry X (2024) Vol. 24, pp. 101866-101866
Open Access | Times Cited: 2
The impact of differently structured starch gels on the gastrointestinal fate of a curcumin-containing nanoemulsion
Haroon Jamshaid Qazi, Aiqian Ye, Alejandra Acevedo-Fani, et al.
Food & Function (2023) Vol. 14, Iss. 17, pp. 7924-7937
Closed Access | Times Cited: 5
Haroon Jamshaid Qazi, Aiqian Ye, Alejandra Acevedo-Fani, et al.
Food & Function (2023) Vol. 14, Iss. 17, pp. 7924-7937
Closed Access | Times Cited: 5
Enhancing emulsion, texture, rheological and sensory properties of plant-based meat analogs with green tea extracts
Jong-Hyun Han, Dong Hyun Keum, Vahinika Kothuri, et al.
Food Chemistry X (2024) Vol. 24, pp. 101807-101807
Open Access | Times Cited: 1
Jong-Hyun Han, Dong Hyun Keum, Vahinika Kothuri, et al.
Food Chemistry X (2024) Vol. 24, pp. 101807-101807
Open Access | Times Cited: 1
Improvement of the rheological properties and freeze-thawing stability of Pickering emulsions filled emulsified surimi gels:Effects of the interfaces of surimi particles and konjac glucomannan
Cikun Liu, Beibei Ye, Shumin Yi, et al.
Food Hydrocolloids (2024), pp. 111000-111000
Closed Access | Times Cited: 1
Cikun Liu, Beibei Ye, Shumin Yi, et al.
Food Hydrocolloids (2024), pp. 111000-111000
Closed Access | Times Cited: 1
Enhancing Emulsion, Texture, Rheological and Sensory Properties of Plant-Based Meat Analogs with L-Theanine and Tannin-Enriched Green Tea Extracts
Jong-Hyun Han, Dong Hyun Keum, Vahinika Kothuri, et al.
(2024)
Closed Access
Jong-Hyun Han, Dong Hyun Keum, Vahinika Kothuri, et al.
(2024)
Closed Access
Glutaric anhydride esterification promotes wheat starch/glutein composite gel interaction: Formation, characterization, and oleogel applications
Qian Lin, Wenqing Zhao, Wei Liang, et al.
Food Research International (2024) Vol. 201, pp. 115562-115562
Closed Access
Qian Lin, Wenqing Zhao, Wei Liang, et al.
Food Research International (2024) Vol. 201, pp. 115562-115562
Closed Access
