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:
Construction of thermostable and temperature-responsive emulsion gels using gelatin: a novel strategy for replacing animal fat
Yixiao Wang, Xiaoyu Ma, Ling Zhang, et al.
Food Hydrocolloids (2024) Vol. 158, pp. 110529-110529
Closed Access | Times Cited: 4
Yixiao Wang, Xiaoyu Ma, Ling Zhang, et al.
Food Hydrocolloids (2024) Vol. 158, pp. 110529-110529
Closed Access | Times Cited: 4
Showing 4 citing articles:
Construction of enzymatic crosslinking beta-lactoglobulin-camellia oil emulsion gels: microstructural characterization, stability, and curcumin delivery behavior
Liwei Zhao, Ting Xiang, Jiaoyu Wang, et al.
Food Hydrocolloids (2025), pp. 111257-111257
Closed Access | Times Cited: 1
Liwei Zhao, Ting Xiang, Jiaoyu Wang, et al.
Food Hydrocolloids (2025), pp. 111257-111257
Closed Access | Times Cited: 1
Halochromic smart film: A gelatin‐based pH‐sensitive film embedded with anthocyanin from roselle (Hibiscus sabdariffa) extracts for potential food spoilage indicator application
Najma Farhaten Latiff, Nor Fatimah Che Sulaiman, Mannur Ismail Shaik, et al.
Journal of Food Science (2025) Vol. 90, Iss. 3
Open Access
Najma Farhaten Latiff, Nor Fatimah Che Sulaiman, Mannur Ismail Shaik, et al.
Journal of Food Science (2025) Vol. 90, Iss. 3
Open Access
Emulsion gels structured with clementine pomace: a clean-label strategy for fat reduction
Joana Martínez-Martí, T. Sanz, Isabel Hernando, et al.
Food Hydrocolloids (2025), pp. 111471-111471
Closed Access
Joana Martínez-Martí, T. Sanz, Isabel Hernando, et al.
Food Hydrocolloids (2025), pp. 111471-111471
Closed Access
Development and stability of W1/O/W2 double emulsions stabilized by food-grade nanoparticles
Xiaoyu Li, Zhen Li, Haiyan Li, et al.
Food Chemistry (2024) Vol. 469, pp. 142583-142583
Closed Access
Xiaoyu Li, Zhen Li, Haiyan Li, et al.
Food Chemistry (2024) Vol. 469, pp. 142583-142583
Closed Access
