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:
Physical-chemical, water distribution and protein conformation of reduced-fat frankfurters with Artemisia sphaerocephala Krasch gum to substitute pork back fat
Yanyan Zhao, Shengkai Zhang, Shengming Zhao, et al.
LWT (2023) Vol. 181, pp. 114770-114770
Open Access | Times Cited: 7
Yanyan Zhao, Shengkai Zhang, Shengming Zhao, et al.
LWT (2023) Vol. 181, pp. 114770-114770
Open Access | Times Cited: 7
Showing 7 citing articles:
Tailoring an egg white protein double network emulsion gel as a novel fat substitute for improving freeze-thaw stability of minced meat gel
Renzhao Zhang, Jingbo Liu, Sijia Cao, et al.
Food Hydrocolloids (2024) Vol. 150, pp. 109763-109763
Closed Access | Times Cited: 11
Renzhao Zhang, Jingbo Liu, Sijia Cao, et al.
Food Hydrocolloids (2024) Vol. 150, pp. 109763-109763
Closed Access | Times Cited: 11
Effect of flaxseed-derived diglyceride-based high internal phase Pickering emulsion on the quality characteristics of reformulated beef burgers
Iftikhar Hussain Badar, Ziyi Wang, Yafei Zhou, et al.
Meat Science (2024) Vol. 212, pp. 109474-109474
Closed Access | Times Cited: 6
Iftikhar Hussain Badar, Ziyi Wang, Yafei Zhou, et al.
Meat Science (2024) Vol. 212, pp. 109474-109474
Closed Access | Times Cited: 6
Effects of octenyl succinic anhydride (OSA) starches with different amylose content on freeze-thaw stability of myofibrillar protein emulsion gel: double enhancement of interfacial film and network structure
Yuxin Ding, Zhiwen Shen, Yujie Ding, et al.
Food Hydrocolloids (2025), pp. 111110-111110
Closed Access
Yuxin Ding, Zhiwen Shen, Yujie Ding, et al.
Food Hydrocolloids (2025), pp. 111110-111110
Closed Access
Effect of fat replacement in high internal phase emulsions constructed by high temperature saccharification of grafted proteins on gel properties and flavour profiles of sausages
Fei Lu, Yujie Chi, Yuan Chi
Poultry Science (2024) Vol. 103, Iss. 12, pp. 104358-104358
Open Access | Times Cited: 3
Fei Lu, Yujie Chi, Yuan Chi
Poultry Science (2024) Vol. 103, Iss. 12, pp. 104358-104358
Open Access | Times Cited: 3
UV-barrier poly(lactic acid) film with light-stabilized Eu complexes as filler
Linze Liu, Yincai Wu, Xueyan Yun, et al.
International Journal of Biological Macromolecules (2024) Vol. 271, pp. 132529-132529
Closed Access | Times Cited: 2
Linze Liu, Yincai Wu, Xueyan Yun, et al.
International Journal of Biological Macromolecules (2024) Vol. 271, pp. 132529-132529
Closed Access | Times Cited: 2
Effect of oxidation on finely segmented products of snakehead: Digestibility and microstructure
Hongyu Jiang, Li Wang, Haimei Gong, et al.
Food Chemistry (2024), pp. 142588-142588
Closed Access
Hongyu Jiang, Li Wang, Haimei Gong, et al.
Food Chemistry (2024), pp. 142588-142588
Closed Access
Enhancing the Texture and Cooking Properties of Low-Fat Meatballs as an Animal Fat Substitute Using High Internal Phase Emulsions Stabilized with Prinsepia Utilis Royle Protein
Yu Wang, Xuefeng Wang, Jie Guo, et al.
(2023)
Closed Access
Yu Wang, Xuefeng Wang, Jie Guo, et al.
(2023)
Closed Access
