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:
Improvement of functional characteristics of Hypophthalmichthys molitrix protein by modification with chitosan oligosaccharide
Haihua Cong, Qiming Wu, Zhuoran Zhang, et al.
Frontiers in Nutrition (2023) Vol. 10
Open Access | Times Cited: 7
Haihua Cong, Qiming Wu, Zhuoran Zhang, et al.
Frontiers in Nutrition (2023) Vol. 10
Open Access | Times Cited: 7
Showing 7 citing articles:
Preparation and characterization of tilapia protein isolate – Hyaluronic acid complexes using a pH-driven method for improving the stability of tilapia protein isolate emulsion
Mengya Xie, Chunxia Zhou, Xiang Li, et al.
Food Chemistry (2024) Vol. 445, pp. 138703-138703
Closed Access | Times Cited: 11
Mengya Xie, Chunxia Zhou, Xiang Li, et al.
Food Chemistry (2024) Vol. 445, pp. 138703-138703
Closed Access | Times Cited: 11
Chitosan mitigates the beany flavor and improves the functional properties of soy protein isolate via the electrostatic interaction
Jing Li, Qian Shen, Amgad Albahi, et al.
Food Hydrocolloids (2024) Vol. 155, pp. 110164-110164
Closed Access | Times Cited: 5
Jing Li, Qian Shen, Amgad Albahi, et al.
Food Hydrocolloids (2024) Vol. 155, pp. 110164-110164
Closed Access | Times Cited: 5
Maillard reaction between high-intensity ultrasound pre-treated pea protein isolate and glucose: Impact of reaction time and pH on the conjugation process and the properties of conjugates
Kun Gao, Yixiang Xu, Jiajia Rao, et al.
Food Chemistry (2023) Vol. 434, pp. 137486-137486
Open Access | Times Cited: 13
Kun Gao, Yixiang Xu, Jiajia Rao, et al.
Food Chemistry (2023) Vol. 434, pp. 137486-137486
Open Access | Times Cited: 13
Chitooligosaccharide facilitated the Co-stabilization of ferritin-based dual-compartmental Pickering emulsions: The effect and contribution of chitooligosaccharide molecular weight
Junlu Gao, Xiaoyi Tan, Hongxia Wang, et al.
Food Hydrocolloids (2024) Vol. 152, pp. 109895-109895
Closed Access | Times Cited: 3
Junlu Gao, Xiaoyi Tan, Hongxia Wang, et al.
Food Hydrocolloids (2024) Vol. 152, pp. 109895-109895
Closed Access | Times Cited: 3
Effects of hydroxyl radical oxidation on the structural and functional properties of mutton myosin
Yingying Cao, Huaiyu Li, Fubing Wang
Czech Journal of Food Sciences (2024)
Open Access
Yingying Cao, Huaiyu Li, Fubing Wang
Czech Journal of Food Sciences (2024)
Open Access
Air Circulation Drying Technology: Entrepreneurial Strategy for the Tamban Fish Crackers Industry
Fitrinaldi Fitrinaldi, Feby Sarianty, S.TP Azis Boing Sitanggang, et al.
SHS Web of Conferences (2024) Vol. 205, pp. 03003-03003
Open Access
Fitrinaldi Fitrinaldi, Feby Sarianty, S.TP Azis Boing Sitanggang, et al.
SHS Web of Conferences (2024) Vol. 205, pp. 03003-03003
Open Access
Preparation and Characterization of Tilapia Protein Isolate - Hyaluronic Acid Complexes Using a Ph-Driven Method for Improving the Stability of Tilapia Protein Isolate Emulsion
Pengzhi Hong, Mengya Xie, Chunxia Zhou, et al.
(2023)
Closed Access
Pengzhi Hong, Mengya Xie, Chunxia Zhou, et al.
(2023)
Closed Access
