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:
Application of transglutaminase modifications for improving protein fibrous structures from different sources by high-moisture extruding
Jinchuang Zhang, Tongqing Li, Qiongling Chen, et al.
Food Research International (2023) Vol. 166, pp. 112623-112623
Closed Access | Times Cited: 32
Jinchuang Zhang, Tongqing Li, Qiongling Chen, et al.
Food Research International (2023) Vol. 166, pp. 112623-112623
Closed Access | Times Cited: 32
Showing 26-50 of 32 citing articles:
Improving functionality and texturization potential of novel pennycress (Thlaspi arvense) protein by inducing polymerization
Rachel Mitacek, Job Ubbink, Baraem Ismail
Food Hydrocolloids (2024) Vol. 154, pp. 110152-110152
Closed Access | Times Cited: 2
Rachel Mitacek, Job Ubbink, Baraem Ismail
Food Hydrocolloids (2024) Vol. 154, pp. 110152-110152
Closed Access | Times Cited: 2
Elucidating the Mechanism of Inulin-Induced Improvement in the Structural and Functional Properties of High-Moisture Extruded Products
Wentao Zhang, Bowen Hui, Xuejie Li, et al.
Food Hydrocolloids (2024) Vol. 157, pp. 110449-110449
Closed Access | Times Cited: 2
Wentao Zhang, Bowen Hui, Xuejie Li, et al.
Food Hydrocolloids (2024) Vol. 157, pp. 110449-110449
Closed Access | Times Cited: 2
Enhancement of structural properties of 3D-printed plant-based meat analogs by TGase/laccase
Zhi Cheng, Yue Qiu, Ishtiaq Ahmad, et al.
Journal of Food Engineering (2024) Vol. 387, pp. 112352-112352
Closed Access | Times Cited: 2
Zhi Cheng, Yue Qiu, Ishtiaq Ahmad, et al.
Journal of Food Engineering (2024) Vol. 387, pp. 112352-112352
Closed Access | Times Cited: 2
Kinetics of dissolution and Transglutaminase (TGase)-catalyzed polymerization of soy proteins from the soy meal suspension
Liushun Wang, Dongfang Feng, Jing He, et al.
Food Hydrocolloids (2023) Vol. 147, pp. 109395-109395
Closed Access | Times Cited: 4
Liushun Wang, Dongfang Feng, Jing He, et al.
Food Hydrocolloids (2023) Vol. 147, pp. 109395-109395
Closed Access | Times Cited: 4
Low-moisture extruded mung bean protein isolate and wheat gluten: structure, techno-functional characteristics and establishment of rehydration kinetics of the products
Ruqi Guo, Bingyu Sun, Ying Zhu, et al.
LWT (2024), pp. 116844-116844
Open Access | Times Cited: 1
Ruqi Guo, Bingyu Sun, Ying Zhu, et al.
LWT (2024), pp. 116844-116844
Open Access | Times Cited: 1
Functional characteristics and molecular structural modification of plant proteins. Review
В. В. Колпакова, V. A. Byzov
Food systems (2024) Vol. 7, Iss. 3, pp. 324-335
Open Access | Times Cited: 1
В. В. Колпакова, V. A. Byzov
Food systems (2024) Vol. 7, Iss. 3, pp. 324-335
Open Access | Times Cited: 1
Microwave-mediated fibrous blended gels of crab meat and surimi: Fibrous protein production method in the perspective of structural remodeling
Qiang Li, Hongyi Wang, Jianfeng Lu, et al.
Innovative Food Science & Emerging Technologies (2024), pp. 103910-103910
Closed Access | Times Cited: 1
Qiang Li, Hongyi Wang, Jianfeng Lu, et al.
Innovative Food Science & Emerging Technologies (2024), pp. 103910-103910
Closed Access | Times Cited: 1
Interfacial and Foaming Properties of Plant Proteins: Comparison of Structure-Function Behavior of Different Plant Proteins
Xinyu Zhang, Zhe Liu, Xiaojie Ma, et al.
(2024)
Closed Access
Xinyu Zhang, Zhe Liu, Xiaojie Ma, et al.
(2024)
Closed Access
