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:
Gel Properties and Structural Characteristics of Composite Gels of Soy Protein Isolate and Silver Carp Protein
Li Zheng, Joe M. Regenstein, Linyi Zhou, et al.
Gels (2023) Vol. 9, Iss. 5, pp. 420-420
Open Access | Times Cited: 8
Li Zheng, Joe M. Regenstein, Linyi Zhou, et al.
Gels (2023) Vol. 9, Iss. 5, pp. 420-420
Open Access | Times Cited: 8
Showing 8 citing articles:
Effects of the green cross-linking agent tannic acid and its oxidation on the properties of porcine plasma protein superabsorbent materials
Massimo Alagia, Carlos Bengoechea, Barbara La Ferla, et al.
International Journal of Biological Macromolecules (2025) Vol. 304, pp. 140584-140584
Closed Access
Massimo Alagia, Carlos Bengoechea, Barbara La Ferla, et al.
International Journal of Biological Macromolecules (2025) Vol. 304, pp. 140584-140584
Closed Access
Improving the gel properties of Nemipterus virgatus myosin gel using soy protein isolate-stabilized Pickering emulsion
Shipeng Feng, Cikun Liu, Yanwei Liu, et al.
Food Chemistry (2025), pp. 143610-143610
Closed Access
Shipeng Feng, Cikun Liu, Yanwei Liu, et al.
Food Chemistry (2025), pp. 143610-143610
Closed Access
Gel Properties and Protein Structures of Minced Pork Prepared with κ-Carrageenan and Non-Meat Proteins
Yang Ye, Fei Chen, Meimei Shi, et al.
Gels (2024) Vol. 10, Iss. 5, pp. 305-305
Open Access | Times Cited: 2
Yang Ye, Fei Chen, Meimei Shi, et al.
Gels (2024) Vol. 10, Iss. 5, pp. 305-305
Open Access | Times Cited: 2
Understanding the Role of Filamentous Actin in Food Quality: From Structure to Application
Xinyi Tu, Shuhua Yin, Jiachen Zang, et al.
Journal of Agricultural and Food Chemistry (2024) Vol. 72, Iss. 21, pp. 11885-11899
Closed Access | Times Cited: 2
Xinyi Tu, Shuhua Yin, Jiachen Zang, et al.
Journal of Agricultural and Food Chemistry (2024) Vol. 72, Iss. 21, pp. 11885-11899
Closed Access | Times Cited: 2
Qualitative and quantitative analysis for monitoring the fishy odor of anchovy oil
Kaiwen Zheng, Xianqing Luo, Shijun Song, et al.
International Journal of Food Engineering (2024) Vol. 20, Iss. 4, pp. 279-289
Closed Access | Times Cited: 1
Kaiwen Zheng, Xianqing Luo, Shijun Song, et al.
International Journal of Food Engineering (2024) Vol. 20, Iss. 4, pp. 279-289
Closed Access | Times Cited: 1
Sustainable valorisation of seafood-derived proteins: current approaches for recovery and applications in biomedical and food systems
Slim Smaoui, Elahesadat Hosseini, Zenebe Tadesse Tsegay, et al.
Food Bioscience (2024) Vol. 62, pp. 105450-105450
Closed Access | Times Cited: 1
Slim Smaoui, Elahesadat Hosseini, Zenebe Tadesse Tsegay, et al.
Food Bioscience (2024) Vol. 62, pp. 105450-105450
Closed Access | Times Cited: 1
Producing Gel With Various Ingredients: a Review
Marthin Rivai Hezekiel Siagian, Sayid Umar Abraham, Avido Yuliestyan
EKUILIBIUM (2024) Vol. 8, Iss. 1, pp. 89-89
Open Access
Marthin Rivai Hezekiel Siagian, Sayid Umar Abraham, Avido Yuliestyan
EKUILIBIUM (2024) Vol. 8, Iss. 1, pp. 89-89
Open Access
Technofunctional properties of fish protein hydrolysate
Nilesh Prakash Nirmal, Chalat Santivarangkna, Alaa El‐Din A. Bekhit, et al.
Elsevier eBooks (2024), pp. 157-196
Closed Access
Nilesh Prakash Nirmal, Chalat Santivarangkna, Alaa El‐Din A. Bekhit, et al.
Elsevier eBooks (2024), pp. 157-196
Closed Access
