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:
Advances of protein-based emulsion gels as fat analogues: Systematic classification, formation mechanism, and food application
Shaoyi Cen, S. Li, Zong Meng
Food Research International (2024) Vol. 191, pp. 114703-114703
Closed Access | Times Cited: 6
Shaoyi Cen, S. Li, Zong Meng
Food Research International (2024) Vol. 191, pp. 114703-114703
Closed Access | Times Cited: 6
Showing 6 citing articles:
Regulating emulsion properties through tannin acid-mediated gelatin/cellulose nanocrystal complexes: from low-oil emulsion to high internal phase emulsion gel for 3D printing
Haotian Zhang, Hongxia Wang, Hongjie Dai, et al.
Food Hydrocolloids (2024), pp. 110647-110647
Closed Access | Times Cited: 2
Haotian Zhang, Hongxia Wang, Hongjie Dai, et al.
Food Hydrocolloids (2024), pp. 110647-110647
Closed Access | Times Cited: 2
Modulation of Textural Properties in Microwave Treated Gluten-Free Quinoa Sponge Cake by Alkaline Amino Acids
Hongwei Cao, Xiaoxue Wang, Weibin Wu, et al.
Food Hydrocolloids (2024) Vol. 160, pp. 110727-110727
Closed Access | Times Cited: 2
Hongwei Cao, Xiaoxue Wang, Weibin Wu, et al.
Food Hydrocolloids (2024) Vol. 160, pp. 110727-110727
Closed Access | Times Cited: 2
Advances of plant-based fat analogs in 3D printing: Manufacturing strategies, printabilities, and food applications
Shaoyi Cen, Zong Meng
Food Research International (2024) Vol. 197, pp. 115178-115178
Closed Access | Times Cited: 1
Shaoyi Cen, Zong Meng
Food Research International (2024) Vol. 197, pp. 115178-115178
Closed Access | Times Cited: 1
4D printing: a novel application for structuring oils with fat-analog characteristics
Shaoyi Cen, Zong Meng
Trends in Food Science & Technology (2024), pp. 104729-104729
Closed Access
Shaoyi Cen, Zong Meng
Trends in Food Science & Technology (2024), pp. 104729-104729
Closed Access
High-pressure homogenization transformed salmon protein filament into micelle structure: Improvement on the stability and swallowing rheology of dysphagia-oriented salmon emulsion gels
Shenghai Liu, Jinjin Li, Yuxin Qin, et al.
Food Chemistry (2024) Vol. 468, pp. 142460-142460
Closed Access
Shenghai Liu, Jinjin Li, Yuxin Qin, et al.
Food Chemistry (2024) Vol. 468, pp. 142460-142460
Closed Access
Synthesis of a novel starch-based emulsion gel with remarkable low-temperature stability via esterification, ozone-oxidation and ion induction
Meng Du, Yixiao Chen, Lei Chen, et al.
Carbohydrate Polymers (2024) Vol. 352, pp. 123165-123165
Closed Access
Meng Du, Yixiao Chen, Lei Chen, et al.
Carbohydrate Polymers (2024) Vol. 352, pp. 123165-123165
Closed Access
