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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:
Tailoring hydroxypropyl starch films with curdlan for enhanced properties for edible packaging
Huilin Wei, Qianhui Ma, Rongxin Gao, et al.
International Journal of Biological Macromolecules (2024) Vol. 274, pp. 133260-133260
Open Access | Times Cited: 3
Huilin Wei, Qianhui Ma, Rongxin Gao, et al.
International Journal of Biological Macromolecules (2024) Vol. 274, pp. 133260-133260
Open Access | Times Cited: 3
Showing 3 citing articles:
Structure-property relationship of ultrasound-assisted nanoemulsion-impregnated bioactive polysaccharide films for enhanced shelf life of mushrooms
Asif Ali Khan, Muhammad Wajid Ullah, Abdul Qayum, et al.
Food Packaging and Shelf Life (2024) Vol. 46, pp. 101372-101372
Closed Access | Times Cited: 2
Asif Ali Khan, Muhammad Wajid Ullah, Abdul Qayum, et al.
Food Packaging and Shelf Life (2024) Vol. 46, pp. 101372-101372
Closed Access | Times Cited: 2
Effects of Different Plasticizers on the Structure, Physical Properties and Film Forming Performance of Curdlan Edible Films
Ying Chen, Jing Wang, Liang Xu, et al.
Foods (2024) Vol. 13, Iss. 23, pp. 3930-3930
Open Access
Ying Chen, Jing Wang, Liang Xu, et al.
Foods (2024) Vol. 13, Iss. 23, pp. 3930-3930
Open Access
Curdlan inclusion modifies the rheological properties and the helix-coil transition behavior of gelatin and increases the flexibility of gelatin films
Xinyu Sun, Yongxin Liu, Xinyi Li, et al.
Food Chemistry (2024) Vol. 469, pp. 142567-142567
Open Access
Xinyu Sun, Yongxin Liu, Xinyi Li, et al.
Food Chemistry (2024) Vol. 469, pp. 142567-142567
Open Access