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:
Insights into the in vitro digestibility of pork myofibrillar protein with different ionic polysaccharides from the perspective of gel characteristics
Xia Yu, Xixi Wang, Lifang Zou, et al.
Food Chemistry (2023) Vol. 426, pp. 136520-136520
Closed Access | Times Cited: 30
Xia Yu, Xixi Wang, Lifang Zou, et al.
Food Chemistry (2023) Vol. 426, pp. 136520-136520
Closed Access | Times Cited: 30
Showing 26-50 of 30 citing articles:
Impact of structure and composition on the digestibility and nutritional quality of alternative protein-rich extracts from the green seaweed Ulva lacinulata
Irene Molina-Gilarranz, Vera Cebrián-Lloret, Isidra Recio, et al.
Food Research International (2024) Vol. 201, pp. 115646-115646
Open Access | Times Cited: 1
Irene Molina-Gilarranz, Vera Cebrián-Lloret, Isidra Recio, et al.
Food Research International (2024) Vol. 201, pp. 115646-115646
Open Access | Times Cited: 1
Amelioration of tiger nut insoluble dietary fiber as a partial substitute for fat in meat emulsions: Techno-functional properties and in vitro protein digestibility
Xixi Wang, Lingyu Wang, Shuo-meng Li, et al.
Food Research International (2024) Vol. 197, pp. 115167-115167
Closed Access
Xixi Wang, Lingyu Wang, Shuo-meng Li, et al.
Food Research International (2024) Vol. 197, pp. 115167-115167
Closed Access
The influence of consumer ethnocentrism and cosmopolitanism on purchase intentions of Chinese pre-made dishes
Xiaoxi Lin, Yanling Xiong, Yiqin Wang, et al.
Journal of Retailing and Consumer Services (2024) Vol. 82, pp. 104132-104132
Closed Access
Xiaoxi Lin, Yanling Xiong, Yiqin Wang, et al.
Journal of Retailing and Consumer Services (2024) Vol. 82, pp. 104132-104132
Closed Access
Rheological properties and in vitro digestibility of chicken breast myofibrillar protein containing various psyllium (Plantago ovata) husk concentrations
Ji Seon Choi, Koo Bok Chin
International Journal of Food Science & Technology (2024) Vol. 59, Iss. 12, pp. 9029-9038
Open Access
Ji Seon Choi, Koo Bok Chin
International Journal of Food Science & Technology (2024) Vol. 59, Iss. 12, pp. 9029-9038
Open Access
Effect of sodium alginate on the physicochemical and sensory properties of vegan surimi
Afifah Mohd Sobri, Lay-Jing Seow, Utthapon Issara, et al.
Canrea Journal Food Technology Nutritions and Culinary Journal (2023), pp. 142-153
Open Access
Afifah Mohd Sobri, Lay-Jing Seow, Utthapon Issara, et al.
Canrea Journal Food Technology Nutritions and Culinary Journal (2023), pp. 142-153
Open Access
