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:
Emulsion-filled surimi gel: A promising approach for enhancing gel properties, water holding capacity, and flavor
Qiaoli Zhao, Bin Zheng, Jinwei Li, et al.
Trends in Food Science & Technology (2024) Vol. 152, pp. 104663-104663
Closed Access | Times Cited: 5
Qiaoli Zhao, Bin Zheng, Jinwei Li, et al.
Trends in Food Science & Technology (2024) Vol. 152, pp. 104663-104663
Closed Access | Times Cited: 5
Showing 5 citing articles:
Factors influencing surimi gelling properties and natural additive–based gel fortification strategies: A review
Ruping Yang, Nasra Seif Juma, Yadong Zhao, et al.
Comprehensive Reviews in Food Science and Food Safety (2025) Vol. 24, Iss. 1
Open Access
Ruping Yang, Nasra Seif Juma, Yadong Zhao, et al.
Comprehensive Reviews in Food Science and Food Safety (2025) Vol. 24, Iss. 1
Open Access
Preparation of Cassia Bean Gum/Soy Protein Isolate Composite Matrix Emulsion Gel and Its Effect on the Stability of Meat Sausage
Qiang Zou, Yuhan Zheng, Yudie Liu, et al.
Gels (2024) Vol. 10, Iss. 10, pp. 643-643
Open Access
Qiang Zou, Yuhan Zheng, Yudie Liu, et al.
Gels (2024) Vol. 10, Iss. 10, pp. 643-643
Open Access
Rice bran oil-in-water emulsion stabilized by Amur catfish myofibrillar protein: Characteristics and its application in surimi gels
Xinru Fan, Wenhao Geng, Xinyue Zhang, et al.
International Journal of Biological Macromolecules (2024) Vol. 283, pp. 137417-137417
Closed Access
Xinru Fan, Wenhao Geng, Xinyue Zhang, et al.
International Journal of Biological Macromolecules (2024) Vol. 283, pp. 137417-137417
Closed Access
Effect and mechanism of different exogenous biomolecules on the thermal‐induced gel properties of surimi: A review
Xiaoyun Zhao, Ting Mei, Bing Cui
Journal of Food Science (2024)
Open Access
Xiaoyun Zhao, Ting Mei, Bing Cui
Journal of Food Science (2024)
Open Access
The Effects of Cooking Methods on Gel Properties, Lipid Quality, and Flavor of Surimi Gels Fortified with Antarctic Krill (Euphausia superba) Oil as High Internal Phase Emulsions
Yinyin Lv, Xiuqin Wang, Ruoyi Hao, et al.
Foods (2024) Vol. 13, Iss. 24, pp. 4070-4070
Open Access
Yinyin Lv, Xiuqin Wang, Ruoyi Hao, et al.
Foods (2024) Vol. 13, Iss. 24, pp. 4070-4070
Open Access
