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:
Highâpressure homogenisationâLactobacillus induced changes in the properties and structure of soymilk protein gels
Bingyu Sun, Zhimin Li, Yuyang Huang, et al.
International Journal of Food Science & Technology (2022) Vol. 57, Iss. 10, pp. 6852-6866
Closed Access | Times Cited: 4
Bingyu Sun, Zhimin Li, Yuyang Huang, et al.
International Journal of Food Science & Technology (2022) Vol. 57, Iss. 10, pp. 6852-6866
Closed Access | Times Cited: 4
Showing 4 citing articles:
Effect of pH-shifting and ultrasound on soy/potato protein structure and gelation
Ying Sun, Long Wang, Huan Wang, et al.
Food Hydrocolloids (2024), pp. 110672-110672
Closed Access | Times Cited: 12
Ying Sun, Long Wang, Huan Wang, et al.
Food Hydrocolloids (2024), pp. 110672-110672
Closed Access | Times Cited: 12
Legume protein fermented by lactic acid bacteria: Specific enzymatic hydrolysis, protein composition, structure, and functional properties
Qiwei Du, Hang Li, Maolin Tu, et al.
Colloids and Surfaces B Biointerfaces (2024) Vol. 238, pp. 113929-113929
Closed Access | Times Cited: 11
Qiwei Du, Hang Li, Maolin Tu, et al.
Colloids and Surfaces B Biointerfaces (2024) Vol. 238, pp. 113929-113929
Closed Access | Times Cited: 11
Gelation and Thermal Stability of Camel Milk Protein and Soy protein Blends: A Review
Yuqi Ji, Mayumi Silva, Ruohui Lin, et al.
Food Reviews International (2024) Vol. 40, Iss. 10, pp. 3816-3846
Open Access | Times Cited: 1
Yuqi Ji, Mayumi Silva, Ruohui Lin, et al.
Food Reviews International (2024) Vol. 40, Iss. 10, pp. 3816-3846
Open Access | Times Cited: 1
Fermentation of Soy-based dairy substitutes by lactic acid bacteria: Focus on the process of soy protein hydrolysis
Zengbo Wang, Xiaodong Wang, Congrui Zhao, et al.
Food and Bioproducts Processing (2024) Vol. 147, pp. 449-458
Closed Access
Zengbo Wang, Xiaodong Wang, Congrui Zhao, et al.
Food and Bioproducts Processing (2024) Vol. 147, pp. 449-458
Closed Access
