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:
Preparation and characterization of emulsion gels stabilized by adequately preprocessed insoluble soybean fiber from okara
Lihua Huang, Yongjian Cai, Jiaqi Su, et al.
Soft Matter (2023) Vol. 19, Iss. 22, pp. 4062-4072
Closed Access | Times Cited: 6
Lihua Huang, Yongjian Cai, Jiaqi Su, et al.
Soft Matter (2023) Vol. 19, Iss. 22, pp. 4062-4072
Closed Access | Times Cited: 6
Showing 6 citing articles:
Recent advance in the valorization of soy-based by-products: Extraction, modification, interaction and applications in the food industry
Lihua Huang, Yongjian Cai, Fang Fang, et al.
Food Hydrocolloids (2024) Vol. 157, pp. 110407-110407
Closed Access | Times Cited: 7
Lihua Huang, Yongjian Cai, Fang Fang, et al.
Food Hydrocolloids (2024) Vol. 157, pp. 110407-110407
Closed Access | Times Cited: 7
High internal phase emulsion stabilized by soy protein isolate-Rutin complex: Rheological properties, bioaccessibility and in vitro release kinetics
Juyang Zhao, Yiyu Chen, Shuo Xu, et al.
International Journal of Biological Macromolecules (2024), pp. 135748-135748
Closed Access | Times Cited: 5
Juyang Zhao, Yiyu Chen, Shuo Xu, et al.
International Journal of Biological Macromolecules (2024), pp. 135748-135748
Closed Access | Times Cited: 5
From insoluble to soluble: An overview of processing methods for dietary fibers in Okara
Robert Spiess, Stephanie Jeske, Mario Arcari, et al.
Trends in Food Science & Technology (2025), pp. 104861-104861
Closed Access
Robert Spiess, Stephanie Jeske, Mario Arcari, et al.
Trends in Food Science & Technology (2025), pp. 104861-104861
Closed Access
Characteristics of insoluble soybean fiber (ISF) concentrated emulsions: Effects of pretreatment on ISF and freeze–thaw stability of emulsions
Yongjian Cai, Lihua Huang, Feibai Zhou, et al.
Food Chemistry (2023) Vol. 427, pp. 136738-136738
Closed Access | Times Cited: 7
Yongjian Cai, Lihua Huang, Feibai Zhou, et al.
Food Chemistry (2023) Vol. 427, pp. 136738-136738
Closed Access | Times Cited: 7
Fabrication of cellulose nanofibers/epigallocatechin gallate complexes: Insights into structure, antioxidant properties and enhanced emulsion performance
Fang Fang, Zhaoyizhu Guan, Yongjian Cai, et al.
International Journal of Biological Macromolecules (2024) Vol. 281, pp. 136164-136164
Closed Access | Times Cited: 2
Fang Fang, Zhaoyizhu Guan, Yongjian Cai, et al.
International Journal of Biological Macromolecules (2024) Vol. 281, pp. 136164-136164
Closed Access | Times Cited: 2
Effects of physical method and enzymatic hydrolysis on the properties of soybean fiber‐rich stabilizer for oil in water emulsions
Lihua Huang, Yongjian Cai, Qiangzhong Zhao, et al.
Journal of the Science of Food and Agriculture (2023) Vol. 104, Iss. 5, pp. 3080-3089
Closed Access | Times Cited: 1
Lihua Huang, Yongjian Cai, Qiangzhong Zhao, et al.
Journal of the Science of Food and Agriculture (2023) Vol. 104, Iss. 5, pp. 3080-3089
Closed Access | Times Cited: 1
