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OpenAlex Citation Counts

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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:

Salmon protein gel enhancement for dysphagia diets: Konjac glucomannan and composite emulsions as texture modifiers
Siyuan Fei, Yu Li, Kangjing Liu, et al.
International Journal of Biological Macromolecules (2023) Vol. 258, pp. 128805-128805
Closed Access | Times Cited: 26

Showing 1-25 of 26 citing articles:

Effect of glycosylation on soy protein isolate–sodium carboxymethyl cellulose conjugates heat-induced gels and their applications as carriers of riboflavin
Fuwei Sun, Jing Xu, Ting‐Fang Wang, et al.
Food Hydrocolloids (2024) Vol. 153, pp. 110072-110072
Closed Access | Times Cited: 24
Effects of different charged polysaccharides on the gelation properties and in vitro digestibility of potato protein gel: Insight into underlying mechanisms
Qiongling Chen, Hongyan Ji, Zhengli Wang, et al.
Food Hydrocolloids (2025) Vol. 164, pp. 111187-111187
Closed Access | Times Cited: 2
Emulsion gel-based inks for 3D printing of foods for dysphagia patients: High internal type emulsion gel-biopolymer systems
Yifan Wang, Rotimi E. Aluko, David Julian McClements, et al.
Food Hydrocolloids (2024) Vol. 156, pp. 110340-110340
Closed Access | Times Cited: 13
Recent advances in marine-derived protein/polysaccharide hydrogels: Classification, fabrication, characterization, mechanism and food applications
Jia‐Nan Yan, Zhujun Zhang, Bin Lai, et al.
Trends in Food Science & Technology (2024) Vol. 151, pp. 104637-104637
Closed Access | Times Cited: 13
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
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
A food for elders with dysphagia: Effect of sodium alginate with different viscosities on the gel properties of antarctic krill composite shrimp surimi
Yuting Tan, Peizi Sun, Xinyu Zhang, et al.
Food Hydrocolloids (2024) Vol. 158, pp. 110462-110462
Closed Access | Times Cited: 7
Hemicelluloses from bioresidues and their applications in the food industry – towards an advanced bioeconomy and a sustainable global value chain of chemicals and materials
Sarah R. Mathura, Andrea C. Landázuri, Farrah Mathura, et al.
Sustainable Food Technology (2024) Vol. 2, Iss. 5, pp. 1183-1205
Open Access | Times Cited: 5
Strategy to kill two birds with one stone: High internal phase Pickering emulsions to modulate 3D printed pork texture as a dysphagia diet
Jingjie Hou, Mengzhuo Liu, Yujia Liu, et al.
Food Chemistry (2024) Vol. 463, pp. 141319-141319
Closed Access | Times Cited: 5
Fish Oil-Based Bigels with Outstanding Sensory and Antioxidant Properties: Application in Low-Fat Mayonnaise
Miyao Sun, Chuanzhi Wang, Haitao Wang, et al.
Food Hydrocolloids (2024), pp. 110673-110673
Closed Access | Times Cited: 4
Influence of droplet size and surface hydrophobicity of soybean protein-based nanoemulsion fillers on the quality of silver carp myofibrillar protein gels
Chenxing Du, Ge Zhu, Hanwen Hu, et al.
Food Chemistry X (2024) Vol. 24, pp. 101866-101866
Open Access | Times Cited: 4
Modification of the texture of 3D printing soy protein isolate-based foods with proper nozzle sizes: A swallowing oriented strategy for dysphagia diet
Runkang Qiu, Ge Wang, Peiyao Zhao, et al.
International Journal of Biological Macromolecules (2024) Vol. 282, pp. 136694-136694
Closed Access | Times Cited: 4
Analysis of printing temperature effect on texture modification: Potential of soy protein isolate-based bigel for swallowing-friendly food
Runkang Qiu, Peiyao Zhao, Ge Wang, et al.
International Journal of Biological Macromolecules (2025), pp. 139493-139493
Closed Access
Construction of gel network based on soybean dietary fiber-sturgeon myofibrillar protein: Mechanism of influence in modification treatment on gel structure and properties
Xiaoyu Gu, Yuxuan Mao, Kang Liu, et al.
Food Chemistry (2025) Vol. 474, pp. 143171-143171
Closed Access
Large deformation of food gels: Influencing factors, theories, models, and applications—A review
Bing Hu, Yulong Zhang, Lingyu Han, et al.
Food Research International (2025) Vol. 204, pp. 115933-115933
Closed Access
Interactions between myofibrillar protein and konjac glucomannan at critical thermal phase transition temperatures: Aggregation, cross-linking, and protein conformational changes
Sinong Liu, Hu Li, Yanpeng Xiang, et al.
Food Research International (2025) Vol. 207, pp. 116094-116094
Closed Access
Innovative insights into the interaction dynamics and gel properties of myofibrillar protein with structurally diverse pectin
Yu Han, Jian Zhang
Carbohydrate Polymers (2025), pp. 123519-123519
Closed Access
Impact of xanthan gum/locust bean gum complex and oil types on rheological properties and sensory attributes of gel-in-oil-in-water (G/O/W) double emulsion
Jae Jun Jeong, Jung Hye Kwon, Jiseon Lee, et al.
Food Hydrocolloids (2025), pp. 111414-111414
Closed Access
Pickering emulsion stabilized by salmon protein-fucoidan complex and its absorption promotion effect on astaxanthin
Junli Ma, Yu Sun, Jiayue Liang, et al.
International Journal of Biological Macromolecules (2025) Vol. 310, pp. 143455-143455
Closed Access
pH-modulated pea protein-β-glucan and carboxymethyl chitosan double-layer complex coacervate microcapsules: Efficient vitamin D3 encapsulation and functional fortification of surimi
Weiping Zhao, Zheming Wang, Mengdi Zhou, et al.
International Journal of Biological Macromolecules (2025), pp. 143472-143472
Closed Access
Dual crosslinking approach of K+ and TGase to enhance the thermal stability and intestinal delivery efficiency of emulsion gels
Yufeng Chen, Siqi Lan, Xiaojing Gao, et al.
Food Chemistry (2025), pp. 144365-144365
Closed Access
Preparation of cod protein composite gels for dysphagia by high-pressure homogenization: Egg white microgels-based high-phase emulsion as a texture modifier
Xiliang Yu, Daming Wu, Lin Han, et al.
International Journal of Biological Macromolecules (2024) Vol. 282, pp. 137418-137418
Closed Access | Times Cited: 2
A novel strategy of dysphagia-oriented matrices bovine tendon collagen-cassava starch composite gels
Yuhong Lin, Zhuo Wang, Chaoxue Shi, et al.
International Journal of Biological Macromolecules (2024), pp. 138691-138691
Closed Access | Times Cited: 1
The use of dextran in 3D printing for dysphagia foods: Relationships between its structure and physicochemical properties
Yiqiang Dai, Yifei Liu, Zhe Wang, et al.
Food Hydrocolloids (2024) Vol. 160, pp. 110819-110819
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
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