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:
Shiwen Pang, Yong Wang, Ruoyi Hao, et al.
International Journal of Food Science & Technology (2022) Vol. 57, Iss. 9, pp. 5973-5981
Closed Access | Times Cited: 7
Showing 7 citing articles:
Improvement of flavor and gel properties of silver carp surimi product by Litsea cubeba oil high internal phase emulsions
Xiaosong Sun, Yinyin Lv, Hui Jia, et al.
LWT (2024) Vol. 192, pp. 115745-115745
Open Access | Times Cited: 20
Xiaosong Sun, Yinyin Lv, Hui Jia, et al.
LWT (2024) Vol. 192, pp. 115745-115745
Open Access | Times Cited: 20
Antarctic krill (Euphausia superba) oil high internal phase emulsions improved the lipid quality and gel properties of surimi gel
Yinyin Lv, Xiaosong Sun, Hui Jia, et al.
Food Chemistry (2023) Vol. 423, pp. 136352-136352
Closed Access | Times Cited: 33
Yinyin Lv, Xiaosong Sun, Hui Jia, et al.
Food Chemistry (2023) Vol. 423, pp. 136352-136352
Closed Access | Times Cited: 33
The gelling properties of fish gelatin as improved by ultrasound-assisted phosphorylation
Yong Wang, Qinan Cui, Xiuqin Wang, et al.
Food Chemistry (2024) Vol. 449, pp. 139214-139214
Closed Access | Times Cited: 3
Yong Wang, Qinan Cui, Xiuqin Wang, et al.
Food Chemistry (2024) Vol. 449, pp. 139214-139214
Closed Access | Times Cited: 3
Influence of (ultra‐)processing methods on aquatic proteins and product quality
Jingjing Chen, Huawei Ma, Ailing Guo, et al.
Journal of Food Science (2024)
Open Access | Times Cited: 1
Jingjing Chen, Huawei Ma, Ailing Guo, et al.
Journal of Food Science (2024)
Open Access | Times Cited: 1
The fabrication and characterisation of surimi gel modified by konjac glucomannan with the different hydrolysis degree
Shichen Zhu, Chuanshuang Wei, Yan Jin, et al.
International Journal of Food Science & Technology (2022) Vol. 58, Iss. 2, pp. 766-776
Closed Access | Times Cited: 8
Shichen Zhu, Chuanshuang Wei, Yan Jin, et al.
International Journal of Food Science & Technology (2022) Vol. 58, Iss. 2, pp. 766-776
Closed Access | Times Cited: 8
Gelling and emulsifying properties of tiger puffer (Takifugu rubripes) skin gelatin as manipulated by pH
Yong Wang, Hui Jia, Ruoyi Hao, et al.
Journal of Molecular Liquids (2022) Vol. 369, pp. 120886-120886
Closed Access | Times Cited: 7
Yong Wang, Hui Jia, Ruoyi Hao, et al.
Journal of Molecular Liquids (2022) Vol. 369, pp. 120886-120886
Closed Access | Times Cited: 7
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
