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:
Functionality and Application of Emulsion Gels in Fat Replacement Strategies for Dairy Products
Qiaolian Xu, Huisen Wang, Yuqing Ren, et al.
Trends in Food Science & Technology (2024) Vol. 152, pp. 104673-104673
Closed Access | Times Cited: 5
Qiaolian Xu, Huisen Wang, Yuqing Ren, et al.
Trends in Food Science & Technology (2024) Vol. 152, pp. 104673-104673
Closed Access | Times Cited: 5
Showing 5 citing articles:
Studying the impact of Zein microfibers on the physicochemical and microstructural properties of bi-gels based on ι-carrageenan hydrogels and Beeswax oleogels
Mojtaba Rezaei, Sara Naji‐Tabasi, Behrouz Ghorani, et al.
Current Research in Food Science (2025), pp. 100985-100985
Open Access
Mojtaba Rezaei, Sara Naji‐Tabasi, Behrouz Ghorani, et al.
Current Research in Food Science (2025), pp. 100985-100985
Open Access
Effect of sonication on the physicochemical properties of mussel (Perna canaliculus) protein concentrates (MPC) dispersions as influenced by pH values
Jingying Lin, 宏之 福田, Zhi Yang
Food Bioscience (2025), pp. 106050-106050
Closed Access
Jingying Lin, 宏之 福田, Zhi Yang
Food Bioscience (2025), pp. 106050-106050
Closed Access
Amelioration of extremely acidic environment of soy protein amyloid fibrils to enhance gelation performance by dialysis strategy: Effects of pH and ions
Xiangyu Liang, Xiaoshuai Wang, Zichen Cao, et al.
Food Hydrocolloids (2024) Vol. 160, pp. 110796-110796
Closed Access | Times Cited: 1
Xiangyu Liang, Xiaoshuai Wang, Zichen Cao, et al.
Food Hydrocolloids (2024) Vol. 160, pp. 110796-110796
Closed Access | Times Cited: 1
The potential of protein-polysaccharide-based O/W and W/O emulsion gels strengthened by solid fat crystallization as realistic fat analogs
Wei Wei, Lujie Cui, Zong Meng
Food Chemistry (2024) Vol. 464, pp. 141889-141889
Closed Access
Wei Wei, Lujie Cui, Zong Meng
Food Chemistry (2024) Vol. 464, pp. 141889-141889
Closed Access
Towards healthier low-sugar and low-fat beverages: Design, production, and characterization
Yang Chen, Lianliang Liu, Chuanjian Cui, et al.
Food Research International (2024) Vol. 200, pp. 115457-115457
Closed Access
Yang Chen, Lianliang Liu, Chuanjian Cui, et al.
Food Research International (2024) Vol. 200, pp. 115457-115457
Closed Access
Comprehensive Sensory Evaluation in Low‐Fat Emulsions: A Systematic Review of Diverse Food Applications
Clara Talens, Saioa Álvarez‐Sabatel, Esther Sanmartín, et al.
Food Science & Nutrition (2024) Vol. 13, Iss. 1
Open Access
Clara Talens, Saioa Álvarez‐Sabatel, Esther Sanmartín, et al.
Food Science & Nutrition (2024) Vol. 13, Iss. 1
Open Access
