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:
Comparison between the use of hydrocolloids (xanthan gum) and high-pressure processing to obtain a texture-modified puree for dysphagia
Larisa Giura, Leyre Urtasun, Diana Ansorena, et al.
Food Research International (2023) Vol. 170, pp. 112975-112975
Open Access | Times Cited: 13
Larisa Giura, Leyre Urtasun, Diana Ansorena, et al.
Food Research International (2023) Vol. 170, pp. 112975-112975
Open Access | Times Cited: 13
Showing 13 citing articles:
Pathways in formulating foods for the elderly
Yuxin Qin, Christopher J. Pillidge, Bernie Harrison, et al.
Food Research International (2024) Vol. 186, pp. 114324-114324
Open Access | Times Cited: 16
Yuxin Qin, Christopher J. Pillidge, Bernie Harrison, et al.
Food Research International (2024) Vol. 186, pp. 114324-114324
Open Access | Times Cited: 16
3D printing of nutritious dysphagia diet: Status and perspectives
Zhenbin Liu, Xi Chen, Hongbo Li, et al.
Trends in Food Science & Technology (2024) Vol. 147, pp. 104478-104478
Closed Access | Times Cited: 14
Zhenbin Liu, Xi Chen, Hongbo Li, et al.
Trends in Food Science & Technology (2024) Vol. 147, pp. 104478-104478
Closed Access | Times Cited: 14
Preparation and characterization of fish-derived protein gel as a potential dysphagia food: Co-mingling effects of inulin and konjac glucomannan mixtures
Qian Chen, Yanyan Wu, Limin Cao, et al.
Food Chemistry (2024) Vol. 460, pp. 140742-140742
Closed Access | Times Cited: 10
Qian Chen, Yanyan Wu, Limin Cao, et al.
Food Chemistry (2024) Vol. 460, pp. 140742-140742
Closed Access | Times Cited: 10
Printable formulations of protein and Chlorella vulgaris enriched vegetable puree for dysphagia diet
Larisa Giura, Leyre Urtasun, Diana Ansorena, et al.
Algal Research (2024) Vol. 79, pp. 103447-103447
Open Access | Times Cited: 8
Larisa Giura, Leyre Urtasun, Diana Ansorena, et al.
Algal Research (2024) Vol. 79, pp. 103447-103447
Open Access | Times Cited: 8
Challenges and innovations in high pressure processing commercial implementation
Rui P. Queirós, Mario González-Angulo, Carole Tonello-Samson
Elsevier eBooks (2025), pp. 513-553
Closed Access | Times Cited: 1
Rui P. Queirós, Mario González-Angulo, Carole Tonello-Samson
Elsevier eBooks (2025), pp. 513-553
Closed Access | Times Cited: 1
Rheological characterization of chia seed gum as a thickening agent used for dysphagia management
Lin Li, Tian‐Qi Zhou, Yuqiao Wang, et al.
International Journal of Biological Macromolecules (2024) Vol. 275, pp. 133413-133413
Closed Access | Times Cited: 4
Lin Li, Tian‐Qi Zhou, Yuqiao Wang, et al.
International Journal of Biological Macromolecules (2024) Vol. 275, pp. 133413-133413
Closed Access | Times Cited: 4
Shear, extensional rheology, and tribology of polysaccharide-thickened soy protein-based liquid systems for dysphagia management
Yabo Dong, Tian Lan, Ziyi Liu, et al.
Food Chemistry (2024) Vol. 463, pp. 141145-141145
Closed Access | Times Cited: 4
Yabo Dong, Tian Lan, Ziyi Liu, et al.
Food Chemistry (2024) Vol. 463, pp. 141145-141145
Closed Access | Times Cited: 4
Investigating the role of water in rheological and friction properties of pureed foods: A deep dive into avocado puree
Dingrong Liu, Xitong Wang, Qian Zhou, et al.
Journal of Food Engineering (2024) Vol. 385, pp. 112268-112268
Closed Access | Times Cited: 2
Dingrong Liu, Xitong Wang, Qian Zhou, et al.
Journal of Food Engineering (2024) Vol. 385, pp. 112268-112268
Closed Access | Times Cited: 2
Effect of high-pressure homogenization treatments on pea proteins gelling properties: a case study on a model spreadable plant-based product
Giulia D’Alessio, Francesco Iervese, Luca Valbonetti, et al.
LWT (2024) Vol. 207, pp. 116627-116627
Open Access | Times Cited: 1
Giulia D’Alessio, Francesco Iervese, Luca Valbonetti, et al.
LWT (2024) Vol. 207, pp. 116627-116627
Open Access | Times Cited: 1
Rheological properties of high‐pressure treated xanthan gum and guar gum blend solutions: A response surface approach
Jasim Ahmed, Md Danish Eqbal
Journal of Food Process Engineering (2023) Vol. 46, Iss. 12
Open Access | Times Cited: 2
Jasim Ahmed, Md Danish Eqbal
Journal of Food Process Engineering (2023) Vol. 46, Iss. 12
Open Access | Times Cited: 2
Characterization of xanthan gum–metal complexes biosynthesized using a medium containing produced water and cassava processing residues
Thaís de Souza Santos, Paulo Vitor França Lemos, Jamille Santos Santana, et al.
International Journal of Biological Macromolecules (2024) Vol. 282, pp. 137229-137229
Closed Access
Thaís de Souza Santos, Paulo Vitor França Lemos, Jamille Santos Santana, et al.
International Journal of Biological Macromolecules (2024) Vol. 282, pp. 137229-137229
Closed Access
Comprehensive review of dysphagia and technological advances in dysphagia food
Xiao Liu, Yulin Feng, Li Ren, et al.
Food Research International (2024) Vol. 199, pp. 115354-115354
Closed Access
Xiao Liu, Yulin Feng, Li Ren, et al.
Food Research International (2024) Vol. 199, pp. 115354-115354
Closed Access
High-pressure homogenization transformed salmon protein filament into micelle structure: Improvement on the stability and swallowing rheology of dysphagia-oriented salmon emulsion gels
Shenghai Liu, Jinjin Li, Yuxin Qin, et al.
Food Chemistry (2024) Vol. 468, pp. 142460-142460
Closed Access
Shenghai Liu, Jinjin Li, Yuxin Qin, et al.
Food Chemistry (2024) Vol. 468, pp. 142460-142460
Closed Access
