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:
Enhancing the usability of pea protein in emulsion applications through modification by various approaches: A comparative study
Boxue Xia, Yilin Liu, Chao Dong, et al.
Food Research International (2024) Vol. 188, pp. 114477-114477
Closed Access | Times Cited: 5
Boxue Xia, Yilin Liu, Chao Dong, et al.
Food Research International (2024) Vol. 188, pp. 114477-114477
Closed Access | Times Cited: 5
Showing 5 citing articles:
Ultrasonic combined pH shifting strategy for improving the stability of emulsion stabilized by yeast proteins: Focused on solubility, protein structure, interface properties
Xueting Zheng, Tianfu Cheng, Sibo Liu, et al.
International Journal of Biological Macromolecules (2025), pp. 139396-139396
Closed Access
Xueting Zheng, Tianfu Cheng, Sibo Liu, et al.
International Journal of Biological Macromolecules (2025), pp. 139396-139396
Closed Access
Modification approaches of walnut proteins to improve their structural and functional properties: A review
Min Yang, Yunkun Zhu, Jiangxia Xu, et al.
Food Chemistry X (2024), pp. 101873-101873
Open Access | Times Cited: 1
Min Yang, Yunkun Zhu, Jiangxia Xu, et al.
Food Chemistry X (2024), pp. 101873-101873
Open Access | Times Cited: 1
High-pressure homogenization assisted pH-shifting modified soybean lipophilic protein interacting with chitosan hydrochloride: double emulsion construction, physicochemical properties, stability, and in vitro digestion analysis
Yiting Gao, Le Chen, Lijia Li, et al.
Food Hydrocolloids (2024) Vol. 160, pp. 110834-110834
Closed Access | Times Cited: 1
Yiting Gao, Le Chen, Lijia Li, et al.
Food Hydrocolloids (2024) Vol. 160, pp. 110834-110834
Closed Access | Times Cited: 1
Fabrication and characterisation of whey–pea protein‐based emulsion gels induced by transglutaminase cross‐linking
Dan Li, Siyao Li, Ru Zhao, et al.
International Journal of Dairy Technology (2024)
Closed Access
Dan Li, Siyao Li, Ru Zhao, et al.
International Journal of Dairy Technology (2024)
Closed Access
A comparative study on stability and flavor of additive-free oat milk obtained by different heat pretreatments (blanching and microwave) of oat kernels
Lulu Cui, Jiani Zhao, Qiuju Jia, et al.
Journal of Cereal Science (2024), pp. 104057-104057
Closed Access
Lulu Cui, Jiani Zhao, Qiuju Jia, et al.
Journal of Cereal Science (2024), pp. 104057-104057
Closed Access
