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:
Impact of high-pressure homogenization on the microstructure and rheological properties of citrus fiber
Dianbin Su, Xindi Zhu, Yong Wang, et al.
International Journal of Food Engineering (2020) Vol. 17, Iss. 4, pp. 299-308
Closed Access | Times Cited: 5
Dianbin Su, Xindi Zhu, Yong Wang, et al.
International Journal of Food Engineering (2020) Vol. 17, Iss. 4, pp. 299-308
Closed Access | Times Cited: 5
Showing 5 citing articles:
Consequences of ball milling combined with high-pressure homogenization on structure, physicochemical and rheological properties of citrus fiber
Zhanmei Jiang, Sinan Mu, Chenglong Ma, et al.
Food Hydrocolloids (2022) Vol. 127, pp. 107515-107515
Closed Access | Times Cited: 55
Zhanmei Jiang, Sinan Mu, Chenglong Ma, et al.
Food Hydrocolloids (2022) Vol. 127, pp. 107515-107515
Closed Access | Times Cited: 55
Effects of Citrus Fiber on the Gel Properties of Mutton Myofibrillar Protein
Chenyan Zhu, Shouwei Wang, Yanhong Bai, et al.
Foods (2023) Vol. 12, Iss. 4, pp. 741-741
Open Access | Times Cited: 12
Chenyan Zhu, Shouwei Wang, Yanhong Bai, et al.
Foods (2023) Vol. 12, Iss. 4, pp. 741-741
Open Access | Times Cited: 12
3D printing of high internal phase emulsions stabilized by OSA modified potato starch: Effect of citrus fiber addition
Jiaojiao Wei, Yingkai Li, Andreas Blennow, et al.
Food Hydrocolloids (2025), pp. 111114-111114
Closed Access
Jiaojiao Wei, Yingkai Li, Andreas Blennow, et al.
Food Hydrocolloids (2025), pp. 111114-111114
Closed Access
Soybean oil emulsion stabilized by phosphatidylcholine and whey protein isolate: impact on interfacial properties, physicochemical characteristics, and digestive properties
Mingyang Ma, Feiyang Wu, Yunpeng Xu, et al.
International Journal of Food Engineering (2024) Vol. 20, Iss. 7, pp. 495-505
Closed Access | Times Cited: 1
Mingyang Ma, Feiyang Wu, Yunpeng Xu, et al.
International Journal of Food Engineering (2024) Vol. 20, Iss. 7, pp. 495-505
Closed Access | Times Cited: 1
The combination of microwave and hot-air drying to prepare collagen fiber powder from cowhide
Xinhua Wang, Xiaojing Tian, Qiuli Wang, et al.
Journal of Food Engineering (2023) Vol. 363, pp. 111773-111773
Closed Access | Times Cited: 1
Xinhua Wang, Xiaojing Tian, Qiuli Wang, et al.
Journal of Food Engineering (2023) Vol. 363, pp. 111773-111773
Closed Access | Times Cited: 1
