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:
Effect of different valence metal cations on the gel characteristics and microstructure of Inca peanut albumin gels
Honglang Liu, Yongqing Wu, Yanxin Li, et al.
Food Hydrocolloids (2024) Vol. 151, pp. 109783-109783
Closed Access | Times Cited: 17
Honglang Liu, Yongqing Wu, Yanxin Li, et al.
Food Hydrocolloids (2024) Vol. 151, pp. 109783-109783
Closed Access | Times Cited: 17
Showing 17 citing articles:
Revealing the deterioration mechanism in gelling properties of pork myofibrillar protein gel induced by high-temperature treatments: Perspective on the protein aggregation and conformation
Wenjing Yao, Zihan Zhao, Jingming Zhang, et al.
Meat Science (2024) Vol. 217, pp. 109595-109595
Closed Access | Times Cited: 10
Wenjing Yao, Zihan Zhao, Jingming Zhang, et al.
Meat Science (2024) Vol. 217, pp. 109595-109595
Closed Access | Times Cited: 10
Fabrication of food polysaccharide, protein, and polysaccharide-protein composite gels via calcium ion inducement: Gelation mechanisms, conditional factors, and applications
Xinnan Ye, Lai Wei, Luyao Sun, et al.
International Journal of Biological Macromolecules (2024) Vol. 279, pp. 135397-135397
Closed Access | Times Cited: 9
Xinnan Ye, Lai Wei, Luyao Sun, et al.
International Journal of Biological Macromolecules (2024) Vol. 279, pp. 135397-135397
Closed Access | Times Cited: 9
Enhancement of emulsion pH stability by Ca2+ modulation: A novel approach for preparing egg white protein fibril cold emulsion gels
Wanyi Dong, Minhui Ai, Fayez Khalaf Mourad, et al.
Food Hydrocolloids (2024) Vol. 153, pp. 110056-110056
Closed Access | Times Cited: 8
Wanyi Dong, Minhui Ai, Fayez Khalaf Mourad, et al.
Food Hydrocolloids (2024) Vol. 153, pp. 110056-110056
Closed Access | Times Cited: 8
Effects of pH-shifting combined with ion immersion on gel properties and protein aggregation behavior of soybean protein isolate
Yingying Ma, Y. Y. Chen, Fusheng Chen, et al.
Food Hydrocolloids (2024) Vol. 158, pp. 110562-110562
Closed Access | Times Cited: 5
Yingying Ma, Y. Y. Chen, Fusheng Chen, et al.
Food Hydrocolloids (2024) Vol. 158, pp. 110562-110562
Closed Access | Times Cited: 5
Impact of egg white protein on mycoprotein gel: Insights into rheological properties, protein structure and molecular interactions
Mukadaisi Muhedaner, Hadiza Kabir Bako, Guanghong Zhou, et al.
Food Chemistry (2024) Vol. 463, pp. 141366-141366
Closed Access | Times Cited: 5
Mukadaisi Muhedaner, Hadiza Kabir Bako, Guanghong Zhou, et al.
Food Chemistry (2024) Vol. 463, pp. 141366-141366
Closed Access | Times Cited: 5
Application of Lactiplantibacillus plantarum hydrogel coating in combination with ice temperature for the preservation of fresh yak meat
Li-Shi Jiang, Yun‐Cheng Li, Fu-Xu Zheng, et al.
Food Chemistry X (2024) Vol. 23, pp. 101735-101735
Open Access | Times Cited: 4
Li-Shi Jiang, Yun‐Cheng Li, Fu-Xu Zheng, et al.
Food Chemistry X (2024) Vol. 23, pp. 101735-101735
Open Access | Times Cited: 4
Gelling properties and formation mechanism of blueberry pomace polysaccharide gels induced by calcium ions
Yuanfei Ge, Yan Zhang, Ting Peng, et al.
Food Chemistry (2025) Vol. 472, pp. 142918-142918
Closed Access
Yuanfei Ge, Yan Zhang, Ting Peng, et al.
Food Chemistry (2025) Vol. 472, pp. 142918-142918
Closed Access
Carboxymethyl Chitosan/Oxidized Sodium Alginate Self-healing Emulsion Gels with Enhanced Physical Stability
Baoyi Zhang, H. Mai, Xinqi Liang, et al.
Food Hydrocolloids (2025), pp. 111336-111336
Closed Access
Baoyi Zhang, H. Mai, Xinqi Liang, et al.
Food Hydrocolloids (2025), pp. 111336-111336
Closed Access
Development of novel plant protein with low gelation concentration from Torreya grandis nuts: Effect and mechanism of metal cations on its thermal gelation behavior
Ningxiang Yu, Weijun Yao, K. -Y. Gao, et al.
Food Chemistry (2025), pp. 143909-143909
Closed Access
Ningxiang Yu, Weijun Yao, K. -Y. Gao, et al.
Food Chemistry (2025), pp. 143909-143909
Closed Access
Quality characteristics and structure-function relationships of peanut proteins from different phase sources by aqueous enzymatic extraction
Xin Guo, Wenkun Xie, Hui Hu, et al.
Food Chemistry (2025), pp. 144163-144163
Closed Access
Xin Guo, Wenkun Xie, Hui Hu, et al.
Food Chemistry (2025), pp. 144163-144163
Closed Access
Preparation of bovine serum albumin-arabinoxylan cold-set gels by glucono-δ-lactone and salt ions double induction
Ruheng Shen, Xue Yang, Mengying Liu, et al.
International Journal of Biological Macromolecules (2024) Vol. 277, pp. 133596-133596
Closed Access | Times Cited: 2
Ruheng Shen, Xue Yang, Mengying Liu, et al.
International Journal of Biological Macromolecules (2024) Vol. 277, pp. 133596-133596
Closed Access | Times Cited: 2
Interfacial and foaming properties of wheat aqueous phase protein: Effect of NaCl
Zhaoshi Chen, Ge Wang, Muyuan Zhao, et al.
Food Hydrocolloids (2024), pp. 110869-110869
Closed Access | Times Cited: 1
Zhaoshi Chen, Ge Wang, Muyuan Zhao, et al.
Food Hydrocolloids (2024), pp. 110869-110869
Closed Access | Times Cited: 1
Effects of Different Non-Ionic Polysaccharides on the Heat-Induced Gelling Properties of Curdlan
Guanqun Zhong, Zhaojun Wang, Qiuming Chen, et al.
Polymers (2024) Vol. 16, Iss. 23, pp. 3345-3345
Open Access | Times Cited: 1
Guanqun Zhong, Zhaojun Wang, Qiuming Chen, et al.
Polymers (2024) Vol. 16, Iss. 23, pp. 3345-3345
Open Access | Times Cited: 1
Application of Lactobacillus Plantarum Hydrogel Coating in Combination with Ice Temperature for the Preservation of Fresh Yak Meat
Li-Shi Jiang, Yun‐Cheng Li, Fu-Xu Zheng, et al.
(2024)
Closed Access
Li-Shi Jiang, Yun‐Cheng Li, Fu-Xu Zheng, et al.
(2024)
Closed Access
Impact of Egg White Protein on Mycoprotein Gel: Insights into Rheological Properties,Protein Structure and Molecular Interactions
Mukadaisi Muhedaner, Hadiza Kabir Bako, Guanghong Zhou, et al.
(2024)
Closed Access
Mukadaisi Muhedaner, Hadiza Kabir Bako, Guanghong Zhou, et al.
(2024)
Closed Access
Fabrication of mung bean protein isolate nanofibrils and calcium ions induced hydrogels
Yupeng Qi, Qihui Liu, Dongxu Wang, et al.
LWT (2024) Vol. 213, pp. 117045-117045
Open Access
Yupeng Qi, Qihui Liu, Dongxu Wang, et al.
LWT (2024) Vol. 213, pp. 117045-117045
Open Access
Modification of Inca peanut albumin–polyphenol conjugates by chitosan through laccase catalysis: Structural, interfacial, and functional properties
Yishuang Yang, Ziqi Deng, Zhanpeng Chen, et al.
International Journal of Biological Macromolecules (2024), pp. 138898-138898
Closed Access
Yishuang Yang, Ziqi Deng, Zhanpeng Chen, et al.
International Journal of Biological Macromolecules (2024), pp. 138898-138898
Closed Access
