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:
Interaction of polysaccharides on gel characteristics and protein microstructure of threadfin bream surimi gel
Warangkana Sompongse, Worawan Hongviangjan, Phatthira Sakamut
International Journal of Food Science & Technology (2024) Vol. 59, Iss. 7, pp. 5096-5104
Closed Access | Times Cited: 7
Warangkana Sompongse, Worawan Hongviangjan, Phatthira Sakamut
International Journal of Food Science & Technology (2024) Vol. 59, Iss. 7, pp. 5096-5104
Closed Access | Times Cited: 7
Showing 7 citing articles:
Potentially texture-modified food for dysphagia: Impact of Polygonatum sibiricum polysaccharide addition on gelling properties, microstructure and digestibility of bovine tendon collagen-cassava starch composite gels
Yuhong Lin, Zhuo Wang, Chaoxue Shi, et al.
Food Hydrocolloids (2025), pp. 111164-111164
Closed Access | Times Cited: 1
Yuhong Lin, Zhuo Wang, Chaoxue Shi, et al.
Food Hydrocolloids (2025), pp. 111164-111164
Closed Access | Times Cited: 1
Tamarind (Tamarindus indica L.) Components as a Sustainable Replacement for Pork Meat in Frankfurter Sausages
Rafael Sepúlveda Fonsêca Trevisan Passos, Camila Cristina Avelar de Sousa, Maurício Costa Alves da Silva, et al.
Foods (2025) Vol. 14, Iss. 2, pp. 197-197
Open Access
Rafael Sepúlveda Fonsêca Trevisan Passos, Camila Cristina Avelar de Sousa, Maurício Costa Alves da Silva, et al.
Foods (2025) Vol. 14, Iss. 2, pp. 197-197
Open Access
Potential role of ovomucin in the “skeleton effect” of egg white thermal gel: Enhancing the cross-linking degree of egg white protein and the stability of the thermal gel network structure
Xin Liu, Bin Yang, Meng Lü, et al.
Food Hydrocolloids (2025), pp. 111083-111083
Closed Access
Xin Liu, Bin Yang, Meng Lü, et al.
Food Hydrocolloids (2025), pp. 111083-111083
Closed Access
Application of Rosa roxburghii Tratt. extraction in improving gel properties and flavour of hairtail ( Trichiurus lepturus) surimi
Jixiang Zhang, Lin Yu, Xinyang Li, et al.
Food Science of Animal Products (2025) Vol. 3, Iss. 1, pp. 9240101-9240101
Closed Access
Jixiang Zhang, Lin Yu, Xinyang Li, et al.
Food Science of Animal Products (2025) Vol. 3, Iss. 1, pp. 9240101-9240101
Closed Access
Combined effects of high‐pressure processing and polysaccharides on the characteristics and microstructure of low‐salt threadfin bream surimi gel
Worawan Hongviangjan, Warangkana Sompongse
International Journal of Food Science & Technology (2024)
Closed Access | Times Cited: 1
Worawan Hongviangjan, Warangkana Sompongse
International Journal of Food Science & Technology (2024)
Closed Access | Times Cited: 1
Impact of konjac glucomannan with varied deacetylation degrees on plant-based meat analogue: Study on the gel properties, digestibility, and microstructure
Yuanqi Lv, Mianzhang Zhang, HE Xi-ying, et al.
International Journal of Biological Macromolecules (2024) Vol. 277, pp. 134377-134377
Closed Access
Yuanqi Lv, Mianzhang Zhang, HE Xi-ying, et al.
International Journal of Biological Macromolecules (2024) Vol. 277, pp. 134377-134377
Closed Access
Assessment of the impact of quinoa protein modification on silver carp surimi gel quality and its utilization in 3D printing
Weiping Zhao, Jiaqi Liu, Yue Wang, et al.
Journal of Food Science (2024)
Open Access
Weiping Zhao, Jiaqi Liu, Yue Wang, et al.
Journal of Food Science (2024)
Open Access
