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 in 3D printability, rheological and mechanical properties of pea protein gels prepared by plasma activated microbubble water
Sreelakshmi Chembakasseri Menon, Harleen Kaur Dhaliwal, Lihui Du, et al.
Food Bioscience (2024) Vol. 59, pp. 104050-104050
Closed Access | Times Cited: 3
Sreelakshmi Chembakasseri Menon, Harleen Kaur Dhaliwal, Lihui Du, et al.
Food Bioscience (2024) Vol. 59, pp. 104050-104050
Closed Access | Times Cited: 3
Showing 3 citing articles:
4D shape morphing in 3D-printed pea protein structures through designed surface grooves under drying and frying conditions
Sushil Koirala, Sangeeta Prakash, Azharul Karim, et al.
Innovative Food Science & Emerging Technologies (2025), pp. 103924-103924
Closed Access | Times Cited: 1
Sushil Koirala, Sangeeta Prakash, Azharul Karim, et al.
Innovative Food Science & Emerging Technologies (2025), pp. 103924-103924
Closed Access | Times Cited: 1
Functionality enhancement of pea protein isolate through cold plasma modification for 3D printing application
Ye Liu, Jiayu Sun, Zuoneng Wen, et al.
Food Research International (2024) Vol. 197, pp. 115267-115267
Closed Access | Times Cited: 5
Ye Liu, Jiayu Sun, Zuoneng Wen, et al.
Food Research International (2024) Vol. 197, pp. 115267-115267
Closed Access | Times Cited: 5
Structural and gel property changes in chicken myofibrillar protein induced by argon cold plasma-activated water: With a molecular docking perspective
Junqi Li, Wei Rao, Yangying Sun, et al.
Food Research International (2024) Vol. 197, pp. 115271-115271
Closed Access | Times Cited: 3
Junqi Li, Wei Rao, Yangying Sun, et al.
Food Research International (2024) Vol. 197, pp. 115271-115271
Closed Access | Times Cited: 3
