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:
Fabrication, characterization and emulsifying properties of myofibrillar protein-chitosan complexes in acidic conditions
Yumiao Lang, Mingru Wang, Shasha Zhou, et al.
International Journal of Biological Macromolecules (2024) Vol. 262, pp. 130000-130000
Closed Access | Times Cited: 4
Yumiao Lang, Mingru Wang, Shasha Zhou, et al.
International Journal of Biological Macromolecules (2024) Vol. 262, pp. 130000-130000
Closed Access | Times Cited: 4
Showing 4 citing articles:
Interfacial structure modification and enhanced emulsification stability of microalgae protein through interaction with anionic polysaccharides
Xiao Jing Guo, B Liu, Yulin Zhang, et al.
International Journal of Biological Macromolecules (2024) Vol. 283, pp. 137404-137404
Closed Access | Times Cited: 4
Xiao Jing Guo, B Liu, Yulin Zhang, et al.
International Journal of Biological Macromolecules (2024) Vol. 283, pp. 137404-137404
Closed Access | Times Cited: 4
The structure-activity relationship of polysaccharides in fruits and vegetables and interaction between polysaccharides and anthocyanins/proteins: A review
Hongkun Xue, Beimeng Liang, Li Ji, et al.
Food Research International (2025), pp. 116371-116371
Closed Access
Hongkun Xue, Beimeng Liang, Li Ji, et al.
Food Research International (2025), pp. 116371-116371
Closed Access
The Formation of Protein–Chitosan Complexes: Their Interaction, Applications, and Challenges
Yufeng Xie, Jiaqi Ding, Yue Li, et al.
Foods (2024) Vol. 13, Iss. 22, pp. 3572-3572
Open Access | Times Cited: 1
Yufeng Xie, Jiaqi Ding, Yue Li, et al.
Foods (2024) Vol. 13, Iss. 22, pp. 3572-3572
Open Access | Times Cited: 1
Mechanism of CaCl2 modulation of the properties of acyl-modified ovalbumin–myofibrillar protein composite gel
Jiao Wu, Chan Li, Jing Yuan, et al.
Food Chemistry (2024) Vol. 466, pp. 142238-142238
Closed Access | Times Cited: 1
Jiao Wu, Chan Li, Jing Yuan, et al.
Food Chemistry (2024) Vol. 466, pp. 142238-142238
Closed Access | Times Cited: 1
