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:
Novel Pickering bigels stabilized by whey protein microgels: Interfacial properties, oral sensation and gastrointestinal digestive profiles
Lang Liu, Wenbo Wang, Shenglin Duan, et al.
Food Research International (2024) Vol. 188, pp. 114352-114352
Closed Access | Times Cited: 8
Lang Liu, Wenbo Wang, Shenglin Duan, et al.
Food Research International (2024) Vol. 188, pp. 114352-114352
Closed Access | Times Cited: 8
Showing 8 citing articles:
Analysis of printing temperature effect on texture modification: Potential of soy protein isolate-based bigel for swallowing-friendly food
Runkang Qiu, Peiyao Zhao, Ge Wang, et al.
International Journal of Biological Macromolecules (2025), pp. 139493-139493
Closed Access
Runkang Qiu, Peiyao Zhao, Ge Wang, et al.
International Journal of Biological Macromolecules (2025), pp. 139493-139493
Closed Access
Antimicrobial packaging activity enhancement by lemon essential oil pickering emulsion stabilized with nanocellulose microgel particles
Feng Cai, Zhengyin Duan, YU De-hai, et al.
Food Packaging and Shelf Life (2025) Vol. 47, pp. 101439-101439
Closed Access
Feng Cai, Zhengyin Duan, YU De-hai, et al.
Food Packaging and Shelf Life (2025) Vol. 47, pp. 101439-101439
Closed Access
Carbohydrate-Based Fat Mimetics: Mechanistic Insights and Tribological Interactions
Xuerui Li, Zhenghang Xu, Xiaoyun Xu, et al.
Trends in Food Science & Technology (2025), pp. 104885-104885
Closed Access
Xuerui Li, Zhenghang Xu, Xiaoyun Xu, et al.
Trends in Food Science & Technology (2025), pp. 104885-104885
Closed Access
Designing fish scale gelatin microgel network by moderate pre-dispersion: A new attempt to construct a bigels-based pig fat analog
Yanlei Gao, Qing Xiong, Ruonan Li, et al.
Food Hydrocolloids (2025), pp. 111165-111165
Closed Access
Yanlei Gao, Qing Xiong, Ruonan Li, et al.
Food Hydrocolloids (2025), pp. 111165-111165
Closed Access
High-internal-phase emulsions stabilized by egg high-density lipoprotein and phosvitin: Improvement of properties free from polysaccharides
Shuze Ren, Mahmoud Abou-Elsoud, Xi Huang
Food Hydrocolloids (2024) Vol. 158, pp. 110487-110487
Closed Access | Times Cited: 3
Shuze Ren, Mahmoud Abou-Elsoud, Xi Huang
Food Hydrocolloids (2024) Vol. 158, pp. 110487-110487
Closed Access | Times Cited: 3
Goose liver protein emulsion with enhanced interfacial stabilization by facile core-shell curcumin complexation
Yangyang Hu, Yangying Sun, Changyu Zhou, et al.
International Journal of Biological Macromolecules (2024) Vol. 274, pp. 133324-133324
Closed Access | Times Cited: 1
Yangyang Hu, Yangying Sun, Changyu Zhou, et al.
International Journal of Biological Macromolecules (2024) Vol. 274, pp. 133324-133324
Closed Access | Times Cited: 1
Effect of NaCl replacement by other salt mixtures on myofibrillar proteins: Underlining protein structure, gel formation, and chewing properties
Haibo Shi, Yong-Jie Li, Jiabao Zheng, et al.
Journal of Food Science (2024)
Closed Access | Times Cited: 1
Haibo Shi, Yong-Jie Li, Jiabao Zheng, et al.
Journal of Food Science (2024)
Closed Access | Times Cited: 1
Novel approaches in food grade bigels properties and applications: A review
Atefeh Karimidastjerd, Turgay Çetinkaya, Mohammad Tarahi, et al.
International Journal of Biological Macromolecules (2024) Vol. 283, pp. 137424-137424
Closed Access
Atefeh Karimidastjerd, Turgay Çetinkaya, Mohammad Tarahi, et al.
International Journal of Biological Macromolecules (2024) Vol. 283, pp. 137424-137424
Closed Access
Lactiplantibacillus plantarum CN2018 enhances the milk fermentation characteristics by improving antioxidant capacity and enhancing the milk flavor profile
Hao Gao, Meifang Xiao, Hang Guo, et al.
Food Bioscience (2024), pp. 105624-105624
Closed Access
Hao Gao, Meifang Xiao, Hang Guo, et al.
Food Bioscience (2024), pp. 105624-105624
Closed Access
