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:
Investigating the effect of catechin on the emulsification and oxidation stability of myofibrillar protein-diacylglycerol emulsions
Yuexin Li, Yubo Zhao, Fangda Sun, et al.
Meat Science (2024) Vol. 210, pp. 109434-109434
Closed Access | Times Cited: 4
Yuexin Li, Yubo Zhao, Fangda Sun, et al.
Meat Science (2024) Vol. 210, pp. 109434-109434
Closed Access | Times Cited: 4
Showing 4 citing articles:
Effects of xanthan gum and psyllium husk powder with different ratios on the emulsification and oxidative stability of low-salt myofibrillar protein emulsions prepared by ultrasound
Qingquan Fu, Jingrong Cheng, Haibo Shi, et al.
Food Chemistry X (2025), pp. 102214-102214
Open Access
Qingquan Fu, Jingrong Cheng, Haibo Shi, et al.
Food Chemistry X (2025), pp. 102214-102214
Open Access
Insights into the emulsifying effect and oxidation stability of myofibrillar protein-diacylglycerol emulsions containing catechin at different ionic strengths
Yuexin Li, Siqi Zhao, Xiufang Xia, et al.
Food Research International (2024) Vol. 181, pp. 114144-114144
Closed Access | Times Cited: 3
Yuexin Li, Siqi Zhao, Xiufang Xia, et al.
Food Research International (2024) Vol. 181, pp. 114144-114144
Closed Access | Times Cited: 3
Effect of Shikimic Acid on Oxidation of Myofibrillar Protein of Duck Meat During Heat Treatment
Yue Niu, Yingrui Zhang, Yuwei Wang, et al.
Foods (2024) Vol. 13, Iss. 20, pp. 3338-3338
Open Access | Times Cited: 1
Yue Niu, Yingrui Zhang, Yuwei Wang, et al.
Foods (2024) Vol. 13, Iss. 20, pp. 3338-3338
Open Access | Times Cited: 1
Enhancement of Catechin Loaded in BSA-Pullulan Nanoparticles on the Oxidation Stability of Pickering Emulsion: Effect of Concentration
Bin Liang, Sisi Feng, Zikun Li, et al.
LWT (2024) Vol. 208, pp. 116728-116728
Open Access
Bin Liang, Sisi Feng, Zikun Li, et al.
LWT (2024) Vol. 208, pp. 116728-116728
Open Access
