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:
Towards higher-quality low salt surimi gels: Significance of the combinatorial effects of chickpea protein with transglutaminase on their micro-structures
Tong Shi, Yuan Li, Yunfei Kong, et al.
LWT (2024) Vol. 199, pp. 116103-116103
Open Access | Times Cited: 7
Tong Shi, Yuan Li, Yunfei Kong, et al.
LWT (2024) Vol. 199, pp. 116103-116103
Open Access | Times Cited: 7
Showing 7 citing articles:
The Effect of Ultrasound Treatment on the Structural and Functional Properties of Tenebrio molitor Myofibrillar Protein
Xiu Wang, Xiangxiang Ni, Chaoyi Duan, et al.
Foods (2024) Vol. 13, Iss. 17, pp. 2817-2817
Open Access | Times Cited: 17
Xiu Wang, Xiangxiang Ni, Chaoyi Duan, et al.
Foods (2024) Vol. 13, Iss. 17, pp. 2817-2817
Open Access | Times Cited: 17
Interfacial composition on the mechanical properties, microstructure and digestion of emulsion-filled whey protein gels: Effect of soy and whey protein ratios
Georgina Benewaa Yeboah, Sen Wang, Wei Wu, et al.
Food Bioscience (2025) Vol. 64, pp. 105886-105886
Closed Access
Georgina Benewaa Yeboah, Sen Wang, Wei Wu, et al.
Food Bioscience (2025) Vol. 64, pp. 105886-105886
Closed Access
Effect of microwave extraction temperatures on the gelling, foaming and emulsifying characteristics of bigeye tuna (Thunnus obesus) fish skin gelatin
Xin Feng, Hankun Zhu, Yong Yu, et al.
Food Bioscience (2025), pp. 106095-106095
Closed Access
Xin Feng, Hankun Zhu, Yong Yu, et al.
Food Bioscience (2025), pp. 106095-106095
Closed Access
Enhancement of structural properties of 3D-printed plant-based meat analogs by TGase/laccase
Zhi Cheng, Yue Qiu, Ishtiaq Ahmad, et al.
Journal of Food Engineering (2024) Vol. 387, pp. 112352-112352
Closed Access | Times Cited: 1
Zhi Cheng, Yue Qiu, Ishtiaq Ahmad, et al.
Journal of Food Engineering (2024) Vol. 387, pp. 112352-112352
Closed Access | Times Cited: 1
Enhancing the nutritional value and caliber of silver carp surimi by adding β-carotene: Insights into the gel characteristics, protein structure, and digestive properties
Mengzhe Li, Xin Wang, Tong Shi, et al.
Food Chemistry (2024) Vol. 468, pp. 142514-142514
Closed Access
Mengzhe Li, Xin Wang, Tong Shi, et al.
Food Chemistry (2024) Vol. 468, pp. 142514-142514
Closed Access
The role of disulfide bonds in L-arginine ameliorating the quality of low-salt sturgeon surimi gels induced by microwave: Increasing the diameter and fractal dimension of network
Yuan Li, Chenya Lu, Tong Shi, et al.
Food Research International (2024) Vol. 201, pp. 115610-115610
Closed Access
Yuan Li, Chenya Lu, Tong Shi, et al.
Food Research International (2024) Vol. 201, pp. 115610-115610
Closed Access
The mechanisms and control strategies for quality deterioration in surimi gel during freeze-thawing cycles
Qiaoli Zhao, Bin Zheng, Yuliang Gao, et al.
Food Science of Animal Products (2024) Vol. 2, Iss. 4, pp. 9240088-9240088
Open Access
Qiaoli Zhao, Bin Zheng, Yuliang Gao, et al.
Food Science of Animal Products (2024) Vol. 2, Iss. 4, pp. 9240088-9240088
Open Access
