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:
Large‐amplitude oscillatory shear behavior of xanthan gum/locust bean gum mixture: Effect of preparation methods on synergistic interaction
Duygu Özmen, Ömer Said Toker
Journal of Food Process Engineering (2022) Vol. 45, Iss. 9
Closed Access | Times Cited: 8
Duygu Özmen, Ömer Said Toker
Journal of Food Process Engineering (2022) Vol. 45, Iss. 9
Closed Access | Times Cited: 8
Showing 8 citing articles:
Sustained release behavior of lysozyme based on konjac glucomannan/κ-carrageenan composite hydrogels
Guanchen Wu, Yongpeng Yin, Cuiping Li, et al.
LWT (2024) Vol. 201, pp. 116274-116274
Open Access | Times Cited: 8
Guanchen Wu, Yongpeng Yin, Cuiping Li, et al.
LWT (2024) Vol. 201, pp. 116274-116274
Open Access | Times Cited: 8
A new synergistic hydrocolloid with superior rheology: Locust bean /xanthan gum binary solution powdered by different drying methods
Gulen Mezreli, Abdullah Kurt, Esra Akdeniz, et al.
Food Hydrocolloids (2024) Vol. 154, pp. 110078-110078
Closed Access | Times Cited: 5
Gulen Mezreli, Abdullah Kurt, Esra Akdeniz, et al.
Food Hydrocolloids (2024) Vol. 154, pp. 110078-110078
Closed Access | Times Cited: 5
Effect of Cold Atmospheric Pressure Argon Plasma Jet Treatment on the Freeze-Dried Mucilage of Chia Seeds (Salvia hispanica L.)
Sebnem Mutlu, Berkay Kopuk, İbrahim Palabıyık
Foods (2023) Vol. 12, Iss. 8, pp. 1563-1563
Open Access | Times Cited: 11
Sebnem Mutlu, Berkay Kopuk, İbrahim Palabıyık
Foods (2023) Vol. 12, Iss. 8, pp. 1563-1563
Open Access | Times Cited: 11
Rheological aspects of xanthan gum: Governing factors and applications in water-based drilling fluids and enhanced oil recovery
Fuchang You, Yu Wu, Yingying Guo, et al.
Carbohydrate Polymers (2025), pp. 123579-123579
Closed Access
Fuchang You, Yu Wu, Yingying Guo, et al.
Carbohydrate Polymers (2025), pp. 123579-123579
Closed Access
Comparative Large Amplitude Oscillatory Shear (LAOS) Study of Ionically and Physically Crosslinked Hydrogels
Thomas B. Goudoulas, Anna Didonaki, Sharadwata Pan, et al.
Polymers (2023) Vol. 15, Iss. 6, pp. 1558-1558
Open Access | Times Cited: 10
Thomas B. Goudoulas, Anna Didonaki, Sharadwata Pan, et al.
Polymers (2023) Vol. 15, Iss. 6, pp. 1558-1558
Open Access | Times Cited: 10
New insight into synergistic interaction between the backbone or side chain of xanthan gum and the backbone of Gleditsia sinensis polysaccharide
Yantao Liu, Diming Li, Junxian Hu, et al.
International Journal of Biological Macromolecules (2024) Vol. 279, pp. 135396-135396
Closed Access | Times Cited: 3
Yantao Liu, Diming Li, Junxian Hu, et al.
International Journal of Biological Macromolecules (2024) Vol. 279, pp. 135396-135396
Closed Access | Times Cited: 3
Synergistic Effects of Pea Protein on the Viscoelastic Properties of Sodium Alginate Gels: Findings from Fourier Transform Iinfrared and Large-Amplitude Oscillatory Shear Analysis
Won Byong Yoon, Hwabin Jung, Timilehin Martins Oyinloye
Processes (2024) Vol. 12, Iss. 8, pp. 1638-1638
Open Access | Times Cited: 1
Won Byong Yoon, Hwabin Jung, Timilehin Martins Oyinloye
Processes (2024) Vol. 12, Iss. 8, pp. 1638-1638
Open Access | Times Cited: 1
K-Carrageenan/Locust Bean Gum Gels for Food Applications—A Critical Study on Potential Alternatives to Animal-Based Gelatin
Simona Russo Spena, Rossana Pasquino, Nino Grizzuti
Foods (2024) Vol. 13, Iss. 16, pp. 2575-2575
Open Access | Times Cited: 1
Simona Russo Spena, Rossana Pasquino, Nino Grizzuti
Foods (2024) Vol. 13, Iss. 16, pp. 2575-2575
Open Access | Times Cited: 1
