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OpenAlex Citation Counts

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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:

Sodium alginate edible coating to reduce oil absorption of French fries with maintaining overall acceptability: Based on a water replacement mechanism
Ying Li, Xue Bai, Mengna Zhao, et al.
International Journal of Biological Macromolecules (2023) Vol. 236, pp. 124042-124042
Closed Access | Times Cited: 11

Showing 11 citing articles:

Overview of alginate extraction processes: Impact on alginate molecular structure and techno-functional properties
Hylenne Bojorges, Amparo López‐Rubio, Antonio Martínez‐Abad, et al.
Trends in Food Science & Technology (2023) Vol. 140, pp. 104142-104142
Open Access | Times Cited: 54
Double-layer microcapsules based on shellac for enhancing probiotic survival during freeze drying, storage, and simulated gastrointestinal digestion
Mengna Zhao, Longkai Mu, Zhengtao Guo, et al.
International Journal of Biological Macromolecules (2024) Vol. 267, pp. 131483-131483
Closed Access | Times Cited: 7
Effect of ultrasound combined with edible coating based on guar gum on the physicochemical quality and texture of fried zucchini slices
Fakhreddin Salehi, Mostafa Amiri, Sara Ghazvineh
Journal of Food Science (2025) Vol. 90, Iss. 1
Closed Access
Use of edible coatings as a new sustainable alternative to extend the shelf life of strawberries (Fragaria ananassa): A review
Thamyres César de Albuquerque Sousa, Igor Henrique de Lima Costa, Eliezer Avila Gandra, et al.
Journal of Stored Products Research (2024) Vol. 108, pp. 102375-102375
Closed Access | Times Cited: 4
Review of formation mechanisms and quality regulation of chewiness in staple foods: Rice, noodles, potatoes and bread
Gui‐Fang Huang, David Julian McClements, Kuang He, et al.
Food Research International (2024) Vol. 187, pp. 114459-114459
Closed Access | Times Cited: 1
Effects of ball milling treated wheat flour and maltodextrin on the texture and oil absorption properties of fried batter-coated cashews and almonds
Xiangping Kong, Yang Qin, Qinglian Wang, et al.
Food Chemistry (2024) Vol. 460, pp. 140627-140627
Closed Access | Times Cited: 1
Improving Structural, Physical, and Sensitive Properties of Sodium Alginate–Purple Sweet Potato Peel Extracts Indicator Films by Varying Drying Temperature
Wenxin Li, Mengna Zhao, Xiufang Xia, et al.
Foods (2024) Vol. 13, Iss. 16, pp. 2477-2477
Open Access | Times Cited: 1
Starch hydration properties in relation to kinetic modelling of mass transfer and properties of deep-frying batter
Jingwei Zhang, Shenglong Yang, He Liu, et al.
Food Research International (2024) Vol. 196, pp. 115015-115015
Closed Access | Times Cited: 1
Effect of different starches in batter formulation on oil content and associated quality attributes of fried chicken nuggets
O. R. Faloye, O. P. Sobukola, T.A. Shittu, et al.
Food Production Processing and Nutrition (2024) Vol. 6, Iss. 1
Open Access
Fat Uptake Reduction During Deep-Fat Frying of Fish Fillets Coated with Soy Protein Isolate Edible Coating
Kumar Gaurav, Naresh Kumar Mehta, M. Bhargavi Priyadarshini, et al.
Journal of Aquatic Food Product Technology (2024), pp. 1-16
Closed Access
Excessive oil absorption and maillard reaction products in fried muscle foods: Formation mechanisms, potential health risks and mitigation strategies
Ying Li, Fangda Sun, Xiufang Xia, et al.
Food Chemistry (2024) Vol. 468, pp. 142456-142456
Closed Access
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