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:
An overview of edible foams in food and modern cuisine: Destabilization and stabilization mechanisms and applications
Xiangfang Hu, Zong Meng
Comprehensive Reviews in Food Science and Food Safety (2023) Vol. 23, Iss. 1
Closed Access | Times Cited: 14
Xiangfang Hu, Zong Meng
Comprehensive Reviews in Food Science and Food Safety (2023) Vol. 23, Iss. 1
Closed Access | Times Cited: 14
Showing 14 citing articles:
Advances of protein-based emulsion gels as fat analogues: Systematic classification, formation mechanism, and food application
Shaoyi Cen, S. Li, Zong Meng
Food Research International (2024) Vol. 191, pp. 114703-114703
Closed Access | Times Cited: 6
Shaoyi Cen, S. Li, Zong Meng
Food Research International (2024) Vol. 191, pp. 114703-114703
Closed Access | Times Cited: 6
Effects of legume-based aquafaba on batter rheology and quality characteristics of microwave-infrared baked cakes
Alara Cagdan Akbin, Elif Turabi Yolaçaner, Gülüm Şumnu
Physics of Fluids (2025) Vol. 37, Iss. 1
Closed Access
Alara Cagdan Akbin, Elif Turabi Yolaçaner, Gülüm Şumnu
Physics of Fluids (2025) Vol. 37, Iss. 1
Closed Access
Fabrication and characterization of non-diary whipped creams: Influence of oleogel
Hongjie Dai, Yingjie Liu, Xi Lai Zheng, et al.
Food Chemistry (2025) Vol. 471, pp. 142858-142858
Closed Access
Hongjie Dai, Yingjie Liu, Xi Lai Zheng, et al.
Food Chemistry (2025) Vol. 471, pp. 142858-142858
Closed Access
Role of gelatine in foaming dynamics for enhancing food texture, phase stability and molecular cohesion at the air-water interface
Rani Bushra, Mehraj Ahmad
Food Hydrocolloids (2025), pp. 111139-111139
Closed Access
Rani Bushra, Mehraj Ahmad
Food Hydrocolloids (2025), pp. 111139-111139
Closed Access
Oleofoams and Whipped Emulsions: Formation, Characterization, and Future Role in the Food Industry
Matteo Grossi, Muxin Zhao, Jiajia Rao, et al.
Trends in Food Science & Technology (2024), pp. 104752-104752
Closed Access | Times Cited: 2
Matteo Grossi, Muxin Zhao, Jiajia Rao, et al.
Trends in Food Science & Technology (2024), pp. 104752-104752
Closed Access | Times Cited: 2
Enhancing the Functional Properties of Aquafaba Powder Via Microwave-Assisted Processing: A Comparative Study of Protein and Saponin-Mediated Foaming and Emulsifying Effects
Elif Gökçen Ateş, Gokcem Tonyali Karsli, Ozcan Dilara OZCAN, et al.
(2024)
Closed Access | Times Cited: 1
Elif Gökçen Ateş, Gokcem Tonyali Karsli, Ozcan Dilara OZCAN, et al.
(2024)
Closed Access | Times Cited: 1
Flourless plant-based egg analogue based on protein and curdlan: Thermogel behavior regulation and foam stabilization analysis
Xiangfang Hu, Zong Meng
Food Hydrocolloids (2024) Vol. 156, pp. 110346-110346
Closed Access | Times Cited: 1
Xiangfang Hu, Zong Meng
Food Hydrocolloids (2024) Vol. 156, pp. 110346-110346
Closed Access | Times Cited: 1
Synergistic effects of xanthan gum and β-cyclodextrin on properties and stability of vegetable oil-based whipped cream
Sisi Wu, Chenqiang Wang, Chunxiu Liu, et al.
International Journal of Biological Macromolecules (2024) Vol. 279, pp. 135379-135379
Closed Access | Times Cited: 1
Sisi Wu, Chenqiang Wang, Chunxiu Liu, et al.
International Journal of Biological Macromolecules (2024) Vol. 279, pp. 135379-135379
Closed Access | Times Cited: 1
The composition, extraction, functional property, quality, and health benefits of coconut protein: A review
Yang Chen, Lige Tong, Lianzhou Jiang, et al.
International Journal of Biological Macromolecules (2024) Vol. 280, pp. 135905-135905
Closed Access
Yang Chen, Lige Tong, Lianzhou Jiang, et al.
International Journal of Biological Macromolecules (2024) Vol. 280, pp. 135905-135905
Closed Access
DESIGN OF FOODGRADE OLEOFOAMS FROM CARNAUBA WAX AND GLYCERYL MONOSTEARATE WHIPPABLE OLEOGELS
Angela Borriello, Nicoletta A. Miele, Paolo Masi, et al.
Journal of Food Engineering (2024), pp. 112330-112330
Open Access
Angela Borriello, Nicoletta A. Miele, Paolo Masi, et al.
Journal of Food Engineering (2024), pp. 112330-112330
Open Access
Nutritional and Scientific Research on Chinese Culinary Foods Based on Big Data Analysis
Shouji Shi
Applied Mathematics and Nonlinear Sciences (2024) Vol. 9, Iss. 1
Open Access
Shouji Shi
Applied Mathematics and Nonlinear Sciences (2024) Vol. 9, Iss. 1
Open Access
Study on the foam properties of peanut oil body (POB)-based oil-in-water-in-oil (O/W/O) foamed emulsion gel: The key role played by the interface between the water phase and the outer oil phase
Kangyu Li, Zhangyu Shi, Zong Meng
Food Chemistry (2024) Vol. 464, pp. 141663-141663
Closed Access
Kangyu Li, Zhangyu Shi, Zong Meng
Food Chemistry (2024) Vol. 464, pp. 141663-141663
Closed Access
Elucidation of Microscopic Mechanisms of Tweens on Whipping Capabilities of Aerated Emulsions: Fat crystal-membrane interaction perspective
Pengkai Xie, Limin Cui, Mingdi Yu, et al.
Food Bioscience (2024), pp. 105334-105334
Closed Access
Pengkai Xie, Limin Cui, Mingdi Yu, et al.
Food Bioscience (2024), pp. 105334-105334
Closed Access
Study on the relationship between surface tension and dilational visco‐elasticity with foam stability
Tingting Zhao, Xianzhong Zhang, Yang Chen, et al.
Journal of Surfactants and Detergents (2024)
Open Access
Tingting Zhao, Xianzhong Zhang, Yang Chen, et al.
Journal of Surfactants and Detergents (2024)
Open Access
