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:
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: 7
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: 7
Showing 7 citing articles:
Schiff base type casein-konjac glucomannan conjugates with improved stability and emulsifying properties via mild covalent cross-linking
Ying Kuang, Zhao Si, Puming Liu, et al.
Food Hydrocolloids (2023) Vol. 141, pp. 108733-108733
Open Access | Times Cited: 16
Ying Kuang, Zhao Si, Puming Liu, et al.
Food Hydrocolloids (2023) Vol. 141, pp. 108733-108733
Open Access | Times Cited: 16
Synergistic effects and interactions among components in the surimi/κ-carrageenan/soybean oil system
Ziting Niu, Jiao Yu, Yong Xue, et al.
Food Hydrocolloids (2024) Vol. 156, pp. 110250-110250
Closed Access | Times Cited: 3
Ziting Niu, Jiao Yu, Yong Xue, et al.
Food Hydrocolloids (2024) Vol. 156, pp. 110250-110250
Closed Access | Times Cited: 3
Quality and flavor development of solid-state fermented surimi with Actinomucor elegans: A perspective on the impacts of carbon and nitrogen sources
Yicheng Ding, Wenjia He, Wangli Dai, et al.
Food Chemistry (2024) Vol. 447, pp. 139053-139053
Closed Access | Times Cited: 2
Yicheng Ding, Wenjia He, Wangli Dai, et al.
Food Chemistry (2024) Vol. 447, pp. 139053-139053
Closed Access | Times Cited: 2
Impact of lecithin on the lubrication properties of konjac glucomannan gels
Zhihua Pang, Mengfei Li, Fang Tong, et al.
International Journal of Biological Macromolecules (2024) Vol. 279, pp. 135582-135582
Closed Access | Times Cited: 1
Zhihua Pang, Mengfei Li, Fang Tong, et al.
International Journal of Biological Macromolecules (2024) Vol. 279, pp. 135582-135582
Closed Access | Times Cited: 1
Effects of High Temperature, High Pressure, and High Shear During Extrusion on Maize Starch-Fish Protein Extrudates: Based on Physical Properties and Multiscale Structure
Jing Yu, Yuqing Xu, Xin Tu, et al.
(2024)
Closed Access
Jing Yu, Yuqing Xu, Xin Tu, et al.
(2024)
Closed Access
Effects of high temperature, high pressure, and high shear during extrusion on maize starch-fish protein extrudates: Based on physical properties and multiscale structure
Jing Yu, Yuqing Xu, Xin Tu, et al.
Food Chemistry (2024) Vol. 468, pp. 142364-142364
Closed Access
Jing Yu, Yuqing Xu, Xin Tu, et al.
Food Chemistry (2024) Vol. 468, pp. 142364-142364
Closed Access
Enhanced Gelation Properties and Saltiness Perception of Low-Salt Surimi Gel with Psyllium Husk Powder
Pei Zhang, Meixia Zheng, Guohua Hou, et al.
Journal of Agricultural and Food Chemistry (2024)
Closed Access
Pei Zhang, Meixia Zheng, Guohua Hou, et al.
Journal of Agricultural and Food Chemistry (2024)
Closed Access
