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 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
Showing 5 citing articles:
Ultrasonication improved myofibrillar protein-stabilized emulsions: Oil/water interface adsorption behavior and rheological behavior
Haifeng Wang, Zhi Yang, Jie Liao, et al.
International Journal of Biological Macromolecules (2025), pp. 142390-142390
Closed Access | Times Cited: 1
Haifeng Wang, Zhi Yang, Jie Liao, et al.
International Journal of Biological Macromolecules (2025), pp. 142390-142390
Closed Access | Times Cited: 1
Dose-effect relationship and molecular mechanism of cellulose nanocrystals from green tea residue on the gel behavior of pea protein-derived amyloid fibrils
Jianxia Xu, Lin Lü, X Liang, et al.
Food Hydrocolloids (2025), pp. 111385-111385
Closed Access
Jianxia Xu, Lin Lü, X Liang, et al.
Food Hydrocolloids (2025), pp. 111385-111385
Closed Access
pH shifting treatment of egg yolk granules /salted ovalbumin mixed gels: Reassembled of egg yolk granules effects on heat-induced amorphous aggregates
Xueying Wang, Dekun Meng, Jiaqi Wang, et al.
Food Chemistry (2025), pp. 144450-144450
Closed Access
Xueying Wang, Dekun Meng, Jiaqi Wang, et al.
Food Chemistry (2025), pp. 144450-144450
Closed Access
The probing for nanoparticles in soybean protein isolate solutions
Weichun Pan, Wenhan Wu, Shuang Ma, et al.
Food Chemistry (2024) Vol. 467, pp. 142360-142360
Closed Access | Times Cited: 1
Weichun Pan, Wenhan Wu, Shuang Ma, et al.
Food Chemistry (2024) Vol. 467, pp. 142360-142360
Closed Access | Times Cited: 1
A strategy to improve 3D printing performance: interaction between epigallocatechin gallate (EGCG) and honey bee pupa protein (HBPP)
Weiwei Zhang, Junjie Yi, Xiao Hu, et al.
Food Hydrocolloids (2024), pp. 110845-110845
Closed Access
Weiwei Zhang, Junjie Yi, Xiao Hu, et al.
Food Hydrocolloids (2024), pp. 110845-110845
Closed Access
