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:
Dysphagia food: Impact of soy protein isolate (SPI) addition on textural, physicochemical and microstructural properties of peach complex gels
Jin Xie, Jinfeng Bi, Nicolas Jacquet, et al.
Food Hydrocolloids (2024) Vol. 154, pp. 110130-110130
Closed Access | Times Cited: 8
Jin Xie, Jinfeng Bi, Nicolas Jacquet, et al.
Food Hydrocolloids (2024) Vol. 154, pp. 110130-110130
Closed Access | Times Cited: 8
Showing 8 citing articles:
Potentially texture-modified food for dysphagia: Impact of Polygonatum sibiricum polysaccharide addition on gelling properties, microstructure and digestibility of bovine tendon collagen-cassava starch composite gels
Yuhong Lin, Zhuo Wang, Chaoxue Shi, et al.
Food Hydrocolloids (2025), pp. 111164-111164
Closed Access | Times Cited: 1
Yuhong Lin, Zhuo Wang, Chaoxue Shi, et al.
Food Hydrocolloids (2025), pp. 111164-111164
Closed Access | Times Cited: 1
Developing thickened soy protein-based liquid systems: Importance of oil-water interfacial behavior
Yabo Dong, Ziyi Liu, Tian Lan, et al.
Food Chemistry (2025) Vol. 475, pp. 143263-143263
Closed Access | Times Cited: 1
Yabo Dong, Ziyi Liu, Tian Lan, et al.
Food Chemistry (2025) Vol. 475, pp. 143263-143263
Closed Access | Times Cited: 1
Application of soybean protein isolates-polysaccharides hybrid emulsion gels as alternative fats in fabricating plant-based meats with two-phase
Jun Fu, Zerun Zhan, Qingfei Duan, et al.
LWT (2025), pp. 117524-117524
Open Access | Times Cited: 1
Jun Fu, Zerun Zhan, Qingfei Duan, et al.
LWT (2025), pp. 117524-117524
Open Access | Times Cited: 1
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
Qi Wang, Shizhang Yan, Tianyao Chen, et al.
Journal of Molecular Liquids (2025), pp. 126871-126871
Closed Access
Effect of deproteinization of polysaccharides from Auricularia auricula-judae on the gel properties of sodium alginate
Yuhua Yang, Jiarong Wang, Xuemei Wang, et al.
Journal of Food Measurement & Characterization (2025)
Closed Access
Yuhua Yang, Jiarong Wang, Xuemei Wang, et al.
Journal of Food Measurement & Characterization (2025)
Closed Access
Characteristics and functional properties of soybean peptides-Hawthorn pectin Maillard conjugates synthesized/obtained under controlled temperature conditions
Xin Feng, Haocheng Zhang, Abdul Qayum, et al.
International Journal of Biological Macromolecules (2025) Vol. 309, pp. 143232-143232
Closed Access
Xin Feng, Haocheng Zhang, Abdul Qayum, et al.
International Journal of Biological Macromolecules (2025) Vol. 309, pp. 143232-143232
Closed Access
Development of soy protein isolate-chelator soluble pectin composite gels as extrusion-based 3D food printing inks: Effects of mingling strategy
Jin Xie, Jinfeng Bi, Xiaoxian Liu, et al.
Food Hydrocolloids (2024) Vol. 162, pp. 110904-110904
Closed Access | Times Cited: 3
Jin Xie, Jinfeng Bi, Xiaoxian Liu, et al.
Food Hydrocolloids (2024) Vol. 162, pp. 110904-110904
Closed Access | Times Cited: 3
Structure formation mechanism of pectin-soy protein isolate gels: Unraveling the role of peach pectin fractions
Jin Xie, Jinfeng Bi, Nicolas Jacquet, et al.
International Journal of Biological Macromolecules (2024) Vol. 281, pp. 136429-136429
Closed Access
Jin Xie, Jinfeng Bi, Nicolas Jacquet, et al.
International Journal of Biological Macromolecules (2024) Vol. 281, pp. 136429-136429
Closed Access
