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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:

Quality characteristics and gastrointestinal fate of low fat emulsified sausage formulated with konjac glucomannan/oat β-glucan composite hydrogel
Xiaoyuan Geng, Yu Zhao, Nuo Zhao, et al.
International Journal of Biological Macromolecules (2023) Vol. 239, pp. 124251-124251
Closed Access | Times Cited: 28

Showing 1-25 of 28 citing articles:

Effects of different plant polysaccharides as fat substitutes on the gel properties, microstructure and digestion characteristics of myofibrillar protein
Caiyan Huang, Christophe Blecker, Xiangru Wei, et al.
Food Hydrocolloids (2024) Vol. 150, pp. 109717-109717
Closed Access | Times Cited: 40
Preparation of a novel nanoparticle with extruded soy protein isolate-oat β-glucan: Interfacial properties and mechanism of emulsion stability
Jinpeng Li, Liang Li
Food Hydrocolloids (2023) Vol. 150, pp. 109686-109686
Closed Access | Times Cited: 22
Emulsified sausages with yeast protein as an animal fat replacer: Effects on nutritional composition, spatial structure, gel performance, and sensory quality
Ruotong Guo, Jian Xiong, Pei Li, et al.
Meat Science (2024) Vol. 210, pp. 109433-109433
Closed Access | Times Cited: 11
Konjac glucomannan: A comprehensive review of its extraction, health benefits, and pharmaceutical applications
Devesh Kapoor, Himanshu Sharma, Rahul Maheshwari, et al.
Carbohydrate Polymers (2024) Vol. 339, pp. 122266-122266
Closed Access | Times Cited: 9
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: 19
Crosslinking strategy and promotion role of cellulose as a composite hydrogel component for three-dimensional printing – A review
Qi Mo, Lijie Huang, Sheng Yao, et al.
Food Hydrocolloids (2024) Vol. 154, pp. 110079-110079
Closed Access | Times Cited: 5
A comprehensive review of conventional and stimuli-responsive delivery systems for bioactive peptides: from food to biomedical applications
Shuang Wang, Xinhao Wang, Yangchao Luo, et al.
Advanced Composites and Hybrid Materials (2024) Vol. 8, Iss. 1
Closed Access | Times Cited: 4
Quality Characteristics of Reduced-Fat Emulsified Sausages Made with Yeast Mannoprotein Enzymatically Prepared with a β-1,6-glucanase
Lingli Zhong, Xiangrui Guo, Huizhen Xue, et al.
Foods (2023) Vol. 12, Iss. 13, pp. 2486-2486
Open Access | Times Cited: 11
The effect of konjac glucomannan on enzyme kinetics and fluorescence spectrometry of digestive enzymes: An in vitro research from the perspective of macromolecule crowding
Wenjing Chen, Sha Li, Amgad Albahi, et al.
Food Research International (2024) Vol. 184, pp. 114247-114247
Closed Access | Times Cited: 3
A composite gel formed by konjac glucomannan together with Nano-CF obtained by FeCl3-citric acid hydrolysis as a potential fat substitute
Wenqing He, Yunfei Huang, Shengquan Zhou, et al.
International Journal of Biological Macromolecules (2024) Vol. 268, pp. 131618-131618
Closed Access | Times Cited: 3
Intervening Effect of Polysaccharides on Structured Soy-Based Meat Analogs by High-Moisture Extrusion
Yu Zhao, Wenjie Sui, Jingxin Zhang, et al.
Food and Bioprocess Technology (2024)
Closed Access | Times Cited: 3
Enhanced viability of probiotics in composite hydrogel beads
Fan Zhang, Ruiling Wang, Lichen Zhang, et al.
Journal of Food Engineering (2023) Vol. 357, pp. 111621-111621
Closed Access | Times Cited: 10
Inclusion of konjac glucomannan in pea protein hydrogels improved the rheological and in vitro release properties of the composite hydrogels
Somnath Basak, Rekha S. Singhal
International Journal of Biological Macromolecules (2023) Vol. 257, pp. 128689-128689
Closed Access | Times Cited: 10
Konjac glucomannan-based composite materials: Construction, biomedical applications, and prospects
K. Zhuang, Xin Shu, Wenjing Xie
Carbohydrate Polymers (2024) Vol. 344, pp. 122503-122503
Closed Access | Times Cited: 2
Effect of polysaccharide on structures and gel properties of microgel particle reconstructed soybean protein isolate/polysaccharide complex emulsion gels as solid fat mimetic
Zixin Wang, Jie Long, Caimeng Zhang, et al.
Carbohydrate Polymers (2024) Vol. 347, pp. 122759-122759
Closed Access | Times Cited: 2
Evaluation of bigel systems as potential substitutes to partially replace pork backfat in semi-dry sausages
Konstantina Zampouni, Androulla Filippou, Konstantinos Papadimitriou, et al.
Meat Science (2023) Vol. 208, pp. 109392-109392
Closed Access | Times Cited: 7
Flaxseed Gum/Arabic Gum/Tween 80-Based Oleogel as a Fat Substitute Applied in Emulsified Sausage: Physicochemical Properties, Sensory Attributes and Nutritional Quality
Qiaomei Zhu, Fu Chen, Peiyang Li, et al.
Gels (2023) Vol. 9, Iss. 9, pp. 759-759
Open Access | Times Cited: 6
Biopolymer electrolyte from banana powder-konjac glucomannan for zinc-ion batteries
Nadda Chiaoprakobkij, Manunya Okhawilai, Pornnapa Kasemsiri, et al.
International Journal of Biological Macromolecules (2024) Vol. 273, pp. 133204-133204
Closed Access | Times Cited: 1
Sodium alginate-sodium hyaluronate-hydrolyzed silk for microencapsulation and sustained release of kidney tea saponin: The regulation of human intestinal flora in vitro
Xintong Wang, Ronghao Sun, Ran Liu, et al.
International Journal of Biological Macromolecules (2023) Vol. 249, pp. 126117-126117
Closed Access | Times Cited: 4
Molecular Mechanism of ε-Polylysine Treatment of Animal-Derived Foods: Glycine Amidinotransferase Activity Implicates Upregulation of l-Arginine and Creatine
Wei Jia, Jiying Zhu
Journal of Agricultural and Food Chemistry (2023) Vol. 71, Iss. 41, pp. 15106-15120
Closed Access | Times Cited: 3
β-Glucan-based superabsorbent hydrogel acts as a gastrointestinal exoskeleton enhancing satiety and interfering fat hydrolysis
Yiming Jiang, Shiqi Zhang, Linfan Pan, et al.
International Journal of Biological Macromolecules (2024) Vol. 275, pp. 133333-133333
Closed Access
Influence of Spirulina Platensis Inclusion upon some biochemical markers besides quality of meat in broiler chickens
Enas A. Hassan, Gehad El‐Sayed, Azza Hassan, et al.
Mansoura Veterinary Medical Journal (2024) Vol. 25, Iss. 3
Open Access
The impact of dietary fibers on the construction and molecular network of extrusion-based 3D-printed chicken noodles: Unlocking the potential of specialized functional food
Yi Liu, Kexian Chen, Qinglin Zeng, et al.
Food Chemistry (2024) Vol. 463, pp. 141065-141065
Closed Access
Quantitative proteomics provides new insights into the mechanism underlying textural property improvement in frankfurters by ultrasound treatment combined with κ-carrageenan
Shiwen Lin, Zhigang Sun, Cheng Li, et al.
Food Hydrocolloids (2024) Vol. 159, pp. 110633-110633
Closed Access
Comparative effects of four types of resistant starch on the techno-functional properties of low-fat meat emulsions
Xixi Wang, Shuo-meng Li, Jing Wang, et al.
Food Chemistry (2024) Vol. 464, pp. 141881-141881
Closed Access
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