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:
Utilization of ovalbumin-ferulic acid-carrageenan Pickering emulsion in baked bread for butter reduction: Bread microstructural properties and quality
Tong Su, Erqing Zhang, Yingting Yang, et al.
LWT (2023) Vol. 185, pp. 115124-115124
Open Access | Times Cited: 14
Tong Su, Erqing Zhang, Yingting Yang, et al.
LWT (2023) Vol. 185, pp. 115124-115124
Open Access | Times Cited: 14
Showing 14 citing articles:
Advances in the application of protein-polysaccharide-polyphenol ternary complexes for creating and stabilizing Pickering emulsions
Zahra Najari, Mina Dokouhaki, Pablo Juliano, et al.
Future Foods (2024) Vol. 9, pp. 100299-100299
Open Access | Times Cited: 11
Zahra Najari, Mina Dokouhaki, Pablo Juliano, et al.
Future Foods (2024) Vol. 9, pp. 100299-100299
Open Access | Times Cited: 11
New insights on health benefits, interactions with food components and potential application of marine-derived sulfated polysaccharides: A review
Xiquan Li, Ao Shen, Miaorong Xiao, et al.
International Journal of Biological Macromolecules (2025) Vol. 294, pp. 139516-139516
Closed Access
Xiquan Li, Ao Shen, Miaorong Xiao, et al.
International Journal of Biological Macromolecules (2025) Vol. 294, pp. 139516-139516
Closed Access
Applications in Pickering emulsions of enhancing preservation properties: Current trends and future prospects in active food packaging coatings and films
Yiyi Cheng, Xuemei Cai, Xin Zhang, et al.
Trends in Food Science & Technology (2024) Vol. 151, pp. 104643-104643
Closed Access | Times Cited: 4
Yiyi Cheng, Xuemei Cai, Xin Zhang, et al.
Trends in Food Science & Technology (2024) Vol. 151, pp. 104643-104643
Closed Access | Times Cited: 4
Effect of roselle and purple rice powder on baking quality and aroma characteristic of bread
Yuyue Qin, Kai Jiang, Jiaying Song, et al.
LWT (2024) Vol. 199, pp. 116134-116134
Open Access | Times Cited: 3
Yuyue Qin, Kai Jiang, Jiaying Song, et al.
LWT (2024) Vol. 199, pp. 116134-116134
Open Access | Times Cited: 3
Study on the Effect of Microwaved Brewer’s Spent Grains on the Quality and Flavor Characteristics of Bread
Jieyi Cheng, Zheng Li, Jinling Zhao, et al.
Foods (2024) Vol. 13, Iss. 3, pp. 461-461
Open Access | Times Cited: 2
Jieyi Cheng, Zheng Li, Jinling Zhao, et al.
Foods (2024) Vol. 13, Iss. 3, pp. 461-461
Open Access | Times Cited: 2
Modulation the Synergistic Effect of Chitosan-Sodium Alginate Nanoparticles with Ca2+: Enhancing the Stability of Pickering Emulsion on D-Limonene
Qian Li, Rui Li, Fanxing Yong, et al.
Foods (2024) Vol. 13, Iss. 4, pp. 622-622
Open Access | Times Cited: 2
Qian Li, Rui Li, Fanxing Yong, et al.
Foods (2024) Vol. 13, Iss. 4, pp. 622-622
Open Access | Times Cited: 2
High freeze-thaw stability of Pickering emulsion stabilized by SPI-maltose particles and its effect on frozen dough
Can Zhang, Yang Yang, Chunmin Ma, et al.
International Journal of Biological Macromolecules (2024) Vol. 276, pp. 133778-133778
Closed Access | Times Cited: 2
Can Zhang, Yang Yang, Chunmin Ma, et al.
International Journal of Biological Macromolecules (2024) Vol. 276, pp. 133778-133778
Closed Access | Times Cited: 2
A novel baking additive: Preparation, characterization, and application of chitosan hydrochloride/carboxymethyl starch sodium nano-gel for wheat bread
Xinlai Dou, Yanling Hao, Ying Sun, et al.
Food Hydrocolloids (2023) Vol. 148, pp. 109459-109459
Closed Access | Times Cited: 5
Xinlai Dou, Yanling Hao, Ying Sun, et al.
Food Hydrocolloids (2023) Vol. 148, pp. 109459-109459
Closed Access | Times Cited: 5
Oral processing of bakery products: An overview of current status and future outlook
Marión Elizabeth Aguilar Fernández, Etiene Valéria de Aguiar, Ana Carolina Conti‐Silva, et al.
Food Research International (2024) Vol. 196, pp. 115044-115044
Closed Access | Times Cited: 1
Marión Elizabeth Aguilar Fernández, Etiene Valéria de Aguiar, Ana Carolina Conti‐Silva, et al.
Food Research International (2024) Vol. 196, pp. 115044-115044
Closed Access | Times Cited: 1
Interfacial mechanisms, environmental influences, and applications of polysaccharide-based emulsions: A review
Yan Xu, Shengnan Wang, Liwen Xin, et al.
International Journal of Biological Macromolecules (2024), pp. 139420-139420
Closed Access | Times Cited: 1
Yan Xu, Shengnan Wang, Liwen Xin, et al.
International Journal of Biological Macromolecules (2024), pp. 139420-139420
Closed Access | Times Cited: 1
Development and characterization of wax–bovine bone protein-grapeseed oil composite oleogel: Experimental and molecular simulation studies
Jingya Chen, Wenjing Shi, Cenchen Ran, et al.
Food Chemistry (2024) Vol. 460, pp. 140596-140596
Closed Access
Jingya Chen, Wenjing Shi, Cenchen Ran, et al.
Food Chemistry (2024) Vol. 460, pp. 140596-140596
Closed Access
Pickering emulsions based on ovalbumin‐ferulic acid‐sodium alginate supramolecular hydrogels: application to cookies replacing margarine
Bing Xie, Ting Xin, Yunying Huang, et al.
International Journal of Food Science & Technology (2024)
Closed Access
Bing Xie, Ting Xin, Yunying Huang, et al.
International Journal of Food Science & Technology (2024)
Closed Access
Impact of cold plasma-assisted Non-thermal deamidation and glycosylation on the construction of sugar derivative-zein conjugates for enhancing pickering foam stability: Technical principles and molecular interactions
Zihan Qu, Tongliang Yang, Lingxuan Zhao, et al.
Food Research International (2024) Vol. 200, pp. 115442-115442
Closed Access
Zihan Qu, Tongliang Yang, Lingxuan Zhao, et al.
Food Research International (2024) Vol. 200, pp. 115442-115442
Closed Access
Effect of modified grapefruit peel dietary fiber on bread: baking quality, flavor characteristics, and starch digestive properties
Wenjie Ma, Hairong Huang, Bing Zheng, et al.
Food Hydrocolloids (2024), pp. 110964-110964
Closed Access
Wenjie Ma, Hairong Huang, Bing Zheng, et al.
Food Hydrocolloids (2024), pp. 110964-110964
Closed Access
