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OpenAlex Citation Counts

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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:

Preparation, characterization of curdlan-based emulsion micro-gel particles and its application in low-fat pork sausages
Xirui Zhang, Yaxian Guo, Hong Liu, et al.
LWT (2023) Vol. 185, pp. 115160-115160
Open Access | Times Cited: 11

Showing 11 citing articles:

Effect of curdlan on the gel properties and interactions of whey protein isolate gels
Wenmei Hu, Xindong Xu, Xingyan Wang, et al.
International Journal of Biological Macromolecules (2024) Vol. 277, pp. 134161-134161
Closed Access | Times Cited: 5
Physicochemical properties and in vitro digestion behavior of emulsion micro-gels stabilized by κ-carrageenan and whey protein: Effects of sodium alginate addition
Bin Liang, Sisi Feng, Xirui Zhang, et al.
International Journal of Biological Macromolecules (2024) Vol. 271, pp. 132512-132512
Closed Access | Times Cited: 4
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
Fabricating Pea Protein Micro-Gel-Stabilized Pickering Emulsion as Saturated Fat Replacement in Ice Cream
Xv Qin, Yaxian Guo, Xiaoqing Zhao, et al.
Foods (2024) Vol. 13, Iss. 10, pp. 1511-1511
Open Access | Times Cited: 2
Pore-scale flooding experiments reveal the thermally regulated flow fields of the curdlan solution
Xiaoluan Yu, Ting Ma, Guoqiang Li, et al.
Physics of Fluids (2024) Vol. 36, Iss. 6
Closed Access | Times Cited: 1
Fat Replacers in Food System: A Focus on Ingredients, Fabrication Methods, and Applications in Food Products
Ummul Fadillah, Andi Dirpan, Amir Syarifuddin
Future Foods (2024) Vol. 10, pp. 100490-100490
Open Access | Times Cited: 1
3D printing of prawn mimics with faba proteins: The effects of transglutaminase and curdlan gum on texture
Uma Jingxin Tay, Justin Li-Ern Oh, Yuyun Lu, et al.
International Journal of Biological Macromolecules (2024) Vol. 274, pp. 133235-133235
Closed Access
Quality Evaluation of Low-Fat Pork Sausages Using Quinoa Flour and Gum Arabic from Acacia Senegal VAR Kerensis
Martha Bosibori Ombonga, Mary Omwamba, Benard O. Oloo
(2024)
Closed Access
Characterization of wheat bran nanocellulose and its application in low-fat emulsified sausage
Qiuhui Zhang, Jialong Shen, Gaoge Meng, et al.
Cellulose (2024) Vol. 31, Iss. 18, pp. 11101-11114
Closed Access
Quality Evaluation of Low-Fat Pork Sausages Using Quinoa Flour and Gum Arabic from <i>Acacia Senegal</i> var. <i>Ke</i><i>rensis</i>
Martha Bosibori Ombonga, Mary Omwamba, Benard O. Oloo
Food and Nutrition Sciences (2024) Vol. 15, Iss. 12, pp. 1230-1252
Open Access
Enhancing pork meat batter with curdlan gum-guar gum composite microgels: Impact of fat replacer on gel properties, water distribution, and sensory perception
Guohua Hou, Yi Han, Fuzhen Zhou, et al.
Food Chemistry (2024) Vol. 470, pp. 142706-142706
Closed Access
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