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:
Sonicated-assisted TGase treatment enhances the techno-functional properties and protein conformation of reduced-salt chicken meat batter
GuangâHui Liu, Jingchao Fan, Kai Wang
LWT (2023) Vol. 190, pp. 115569-115569
Open Access | Times Cited: 3
GuangâHui Liu, Jingchao Fan, Kai Wang
LWT (2023) Vol. 190, pp. 115569-115569
Open Access | Times Cited: 3
Showing 3 citing articles:
Impact of transglutaminase on structural and rheological properties of pea protein-cornmeal-wheat gluten blends for meat analogue production
Xiaowei Yu, Ting Li, Minghui Yue, et al.
Journal of Food Engineering (2024), pp. 112412-112412
Closed Access | Times Cited: 1
Xiaowei Yu, Ting Li, Minghui Yue, et al.
Journal of Food Engineering (2024), pp. 112412-112412
Closed Access | Times Cited: 1
Research Progress and Teaching Exploration of Physical Processing Technology for Reduced-Salt Gel Meat Products
Zhuangli Kang, Qin Hou, Jingguo Xu
Foods (2024) Vol. 13, Iss. 22, pp. 3606-3606
Open Access
Zhuangli Kang, Qin Hou, Jingguo Xu
Foods (2024) Vol. 13, Iss. 22, pp. 3606-3606
Open Access
A comprehensive unraveling of the mystery of reduced-salt surimi gels: from molecular mechanism to future prospects
Qiqi Li, Shengjun Chen, Juan You, et al.
Trends in Food Science & Technology (2024) Vol. 154, pp. 104783-104783
Closed Access
Qiqi Li, Shengjun Chen, Juan You, et al.
Trends in Food Science & Technology (2024) Vol. 154, pp. 104783-104783
Closed Access
