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:
Fabrication of emulsion gels with oyster protein particles through depletion attraction for 3D printing
Ruonan Huang, Li Liu, Meng‐Ting Cai, et al.
Food Hydrocolloids (2024) Vol. 155, pp. 110150-110150
Closed Access | Times Cited: 9
Ruonan Huang, Li Liu, Meng‐Ting Cai, et al.
Food Hydrocolloids (2024) Vol. 155, pp. 110150-110150
Closed Access | Times Cited: 9
Showing 9 citing articles:
Charge density of carboxymethyl cellulose affects depletion attraction-stabilized egg yolk Pickering emulsion gels: Rheological and interfacial properties
Jingjie Hou, Yujia Liu, Zhong‐Tao Jiang, et al.
Food Hydrocolloids (2024) Vol. 159, pp. 110612-110612
Closed Access | Times Cited: 12
Jingjie Hou, Yujia Liu, Zhong‐Tao Jiang, et al.
Food Hydrocolloids (2024) Vol. 159, pp. 110612-110612
Closed Access | Times Cited: 12
Enhanced 3D printing performance of soybean protein isolate nanoparticle-based O/W Pickering emulsion gels by incorporating different polysaccharides
Wei Wei, Lujie Cui, Zong Meng
International Journal of Biological Macromolecules (2024) Vol. 287, pp. 138637-138637
Closed Access | Times Cited: 5
Wei Wei, Lujie Cui, Zong Meng
International Journal of Biological Macromolecules (2024) Vol. 287, pp. 138637-138637
Closed Access | Times Cited: 5
Synergistic effect of dextran and ergosterol: A venue for fabricating a water-in-oil Pickering emulsion gel as a solid fat substitute in cream cheese
Kai Lin, Pengya Du, Pengfei Dong, et al.
Food Hydrocolloids (2025), pp. 111188-111188
Closed Access
Kai Lin, Pengya Du, Pengfei Dong, et al.
Food Hydrocolloids (2025), pp. 111188-111188
Closed Access
Emulsion co-stabilized with high methoxyl pectin and myofibrillar protein: Used to enhance the application in emulsified gel
Yu Han, Jian Zhang
Food Chemistry (2025) Vol. 475, pp. 143359-143359
Closed Access
Yu Han, Jian Zhang
Food Chemistry (2025) Vol. 475, pp. 143359-143359
Closed Access
Synergistic enhancement of 3D printing performance in soybean protein isolate gel inks by Lonic/Nonionic polysaccharides: A network rearrangement mechanism revealed by Rheology and the Sequence of physical processes analysis
Fangxiao Lou, Yanan Guo, Shuo Zhang, et al.
Food Hydrocolloids (2025), pp. 111352-111352
Closed Access
Fangxiao Lou, Yanan Guo, Shuo Zhang, et al.
Food Hydrocolloids (2025), pp. 111352-111352
Closed Access
Regulation of whey protein emulsion gel's structure with pullulan to enhance astaxanthin bioaccessibility
Qianxi Zhao, Yankai Liu, Jiale Feng, et al.
Carbohydrate Polymers (2024) Vol. 351, pp. 123113-123113
Closed Access | Times Cited: 3
Qianxi Zhao, Yankai Liu, Jiale Feng, et al.
Carbohydrate Polymers (2024) Vol. 351, pp. 123113-123113
Closed Access | Times Cited: 3
Effect of branch length of cluster dextrin on the textural and rheological properties of κ-carrageenan emulsion gels
Chao Yuan, Wei Liu, Wentao Ma, et al.
Industrial Crops and Products (2024) Vol. 221, pp. 119455-119455
Closed Access | Times Cited: 2
Chao Yuan, Wei Liu, Wentao Ma, et al.
Industrial Crops and Products (2024) Vol. 221, pp. 119455-119455
Closed Access | Times Cited: 2
Advances of plant-based fat analogs in 3D printing: Manufacturing strategies, printabilities, and food applications
Shaoyi Cen, Zong Meng
Food Research International (2024) Vol. 197, pp. 115178-115178
Closed Access | Times Cited: 1
Shaoyi Cen, Zong Meng
Food Research International (2024) Vol. 197, pp. 115178-115178
Closed Access | Times Cited: 1
Transformation of protein hydrogels to emulsion gels via one-step ball milling
Zhongyu Yang, Keying Song, Gaoshang Wang, et al.
Food Hydrocolloids (2024), pp. 111012-111012
Closed Access
Zhongyu Yang, Keying Song, Gaoshang Wang, et al.
Food Hydrocolloids (2024), pp. 111012-111012
Closed Access
