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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:

Effects of different plant polysaccharides as fat substitutes on the gel properties, microstructure and digestion characteristics of myofibrillar protein
Caiyan Huang, Christophe Blecker, Xiangru Wei, et al.
Food Hydrocolloids (2024) Vol. 150, pp. 109717-109717
Closed Access | Times Cited: 54

Showing 1-25 of 54 citing articles:

Effects of different charged polysaccharides on the gelation properties and in vitro digestibility of potato protein gel: Insight into underlying mechanisms
Qiongling Chen, Hongyan Ji, Zhengli Wang, et al.
Food Hydrocolloids (2025) Vol. 164, pp. 111187-111187
Closed Access | Times Cited: 2
Recent advances in marine-derived protein/polysaccharide hydrogels: Classification, fabrication, characterization, mechanism and food applications
Jia‐Nan Yan, Zhujun Zhang, Bin Lai, et al.
Trends in Food Science & Technology (2024) Vol. 151, pp. 104637-104637
Closed Access | Times Cited: 13
Preparation and characterization of fish-derived protein gel as a potential dysphagia food: Co-mingling effects of inulin and konjac glucomannan mixtures
Qian Chen, Yanyan Wu, Limin Cao, et al.
Food Chemistry (2024) Vol. 460, pp. 140742-140742
Closed Access | Times Cited: 10
Food Hydrocolloids: Structure, Properties, and Applications
Yanlei Gao, Ru Liu, Hongshan Liang
Foods (2024) Vol. 13, Iss. 7, pp. 1077-1077
Open Access | Times Cited: 9
A novel emulsifier for Pickering emulsion composed of whey protein and OSA-pectin loaded with Monascus pigments
Chaoran Yang, Wei Yu, Boyan Gao, et al.
International Journal of Biological Macromolecules (2025), pp. 139490-139490
Closed Access | Times Cited: 1
Improved the quality of dietary for older with dysphagia by κ-carrageenan/inulin: Textural, rheological, oral process and 3D printing properties
Xiliang Yu, Li Chen, Mengdi Zhou, et al.
Food Research International (2025) Vol. 202, pp. 115683-115683
Closed Access | Times Cited: 1
The effect of konjac glucomannan on enzyme kinetics and fluorescence spectrometry of digestive enzymes: An in vitro research from the perspective of macromolecule crowding
Wenjing Chen, Sha Li, Amgad Albahi, et al.
Food Research International (2024) Vol. 184, pp. 114247-114247
Closed Access | Times Cited: 7
Effects of inulin with different polymerization degrees on the structural and gelation properties of potato protein
Qiongling Chen, Xiaoen Wang, Yu Wang, et al.
Food Chemistry X (2024) Vol. 22, pp. 101405-101405
Open Access | Times Cited: 7
Improved physicochemical properties of bigels produced with ethyl cellulose-based oleogel and moderately deacetylated konjac glucomannan hydrogel
Yi Xue, Jinfeng Zhong, Liu Xiong, et al.
Food Chemistry (2024) Vol. 459, pp. 140429-140429
Closed Access | Times Cited: 7
Tracking protein aggregation behavior and molecular interactions induced by conformational alterations in the formation of myofibrillar protein-Abelmoschus manihot gum mixed gels during heating process
Dongxue Yuan, Jingming Zhang, Zihan Zhao, et al.
Food Hydrocolloids (2024) Vol. 157, pp. 110481-110481
Closed Access | Times Cited: 7
Mechanistic insights into the interaction of Lycium barbarum polysaccharide with whey protein isolate: Functional and structural characterization
Hailin Wang, Jinrong Zhang, Pingfan Rao, et al.
Food Chemistry (2024) Vol. 463, pp. 141080-141080
Closed Access | Times Cited: 6
Oxidative Modification, Structural Conformation, and Gel Properties of Pork Paste Protein Mediated by Oxygen Concentration in Modified Atmosphere Packaging
Rui Liu, Wen Guan, Wei Lv, et al.
Foods (2024) Vol. 13, Iss. 3, pp. 391-391
Open Access | Times Cited: 5
Improvement of 3D printing performance of whey protein isolate emulsion gels by regulating rheological properties: Effect of polysaccharides incorporation
Ming Li, Lei Feng, Zhuqing Dai, et al.
Research Square (Research Square) (2024)
Open Access | Times Cited: 5
Improvement of 3D Printing Performance of Whey Protein Isolate Emulsion Gels by Regulating Rheological Properties: Effect of Polysaccharides Incorporation
Ming Li, Lei Feng, Zhuqing Dai, et al.
Food and Bioprocess Technology (2024)
Closed Access | Times Cited: 5
Konjac glucomannan exerts regulatory effects on macrophages and its applications in biomedical engineering
Xi Pan, Qida Zong, Chun Liu, et al.
Carbohydrate Polymers (2024) Vol. 345, pp. 122571-122571
Closed Access | Times Cited: 5
Improved gel properties of Nemipterus virgatus myofibrillar protein emulsion gel by Konjac glucomannan incorporation: Insight into the modification of protein conformation
Yiqiong Wu, Honglei Zhao, Yanan Lv, et al.
International Journal of Biological Macromolecules (2024), pp. 136833-136833
Closed Access | Times Cited: 4
Underlying the effect of soybean oil concentration on the gelling properties of myofibrillar protein-based emulsion gels: Perspective on interfacial adsorption, rheological properties and protein conformation
Wenjing Yao, Xinning Huang, Cheng Li, et al.
Food Hydrocolloids (2024), pp. 110935-110935
Closed Access | Times Cited: 4
Gel properties of soybean protein isolate–pectin mixed system: Effects of pH and pectin degree of methoxylation
Qi Wang, Shizhang Yan, Tianyao Chen, et al.
Journal of Molecular Liquids (2025), pp. 126871-126871
Closed Access
Low-internal-phase and high-viscoelastic emulsion gel synergistically stabilized by buckwheat protein microgel and carboxylated cellulose nanofibers
Yuheng Wang, Jintao Zhang, Bo Liu, et al.
International Journal of Biological Macromolecules (2025) Vol. 296, pp. 139705-139705
Closed Access
Improvement of Gel Properties of Grape Seed Proanthocyanidin-Modified Oxidized Mutton Myofibrillar Protein by Sesbania Gum
Dongsong Yang, Lingping Zhang, Yulong Luo, et al.
LWT (2025) Vol. 216, pp. 117364-117364
Open Access
The preparation of methacrylated oxidized konjac glucomannan hydrogel system and its treatment for diabetic wounds
Xi Pan, Qida Zong, Bo Fu, et al.
International Journal of Biological Macromolecules (2025), pp. 140005-140005
Closed Access
Physicochemical Characteristics and Flavor Quality Analysis of Fermented Jerky from Yanbian Beef Cattle
Xiao Yang, Changlei Liu, Qi Wang, et al.
Foods (2025) Vol. 14, Iss. 2, pp. 300-300
Open Access
Carbohydrate-Based Fat Mimetics: Mechanistic Insights and Tribological Interactions
Xuerui Li, Zhenghang Xu, Xiaoyun Xu, et al.
Trends in Food Science & Technology (2025) Vol. 157, pp. 104885-104885
Closed Access
Fabrication of composite gels based on soy protein isolate and κ‐carrageenan and delivery of riboflavin: insights into microstructure, gel properties and digestive characteristics
Xiangyun Tan, Yao Song, Baiyu Shang, et al.
Journal of the Science of Food and Agriculture (2025)
Closed Access
Beyond Imitation: How Food Colloids Are Shaping the Next Generation of Biomimetic Foods
Yong Guo, Jiacheng Wang, Lianxin Du, et al.
Gels (2025) Vol. 11, Iss. 3, pp. 155-155
Open Access
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