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:
Study of the structural characterization, physicochemical properties and antioxidant activities of phosphorylated long-chain inulin with different degrees of substitution
Yu Tang, Ying Zhu, Xiaojing Wang, et al.
International Journal of Biological Macromolecules (2024) Vol. 263, pp. 130139-130139
Closed Access | Times Cited: 4
Yu Tang, Ying Zhu, Xiaojing Wang, et al.
International Journal of Biological Macromolecules (2024) Vol. 263, pp. 130139-130139
Closed Access | Times Cited: 4
Showing 4 citing articles:
Pioneering application of Antarctic krill protein in astaxanthin steady-state delivery
Gangjian Guan, Yang Yang, Yuying Zhang, et al.
International Journal of Biological Macromolecules (2025), pp. 141813-141813
Closed Access
Gangjian Guan, Yang Yang, Yuying Zhang, et al.
International Journal of Biological Macromolecules (2025), pp. 141813-141813
Closed Access
Ultrasound-assisted fermentation effectively alleviates the weakening of wheat gluten network caused by long-chain inulin and the underlying mechanism
Chonghui Yue, Yu Tang, Ziying Li, et al.
Food Research International (2025) Vol. 204, pp. 115934-115934
Closed Access
Chonghui Yue, Yu Tang, Ziying Li, et al.
Food Research International (2025) Vol. 204, pp. 115934-115934
Closed Access
Effects of phosphorylation-modified long-chain inulin on wheat starch: Physicochemical properties and retrogradation behaviors
Ruijie Zhang, Denglin Luo, Chonghui Yue, et al.
Food Chemistry X (2024) Vol. 24, pp. 101860-101860
Open Access
Ruijie Zhang, Denglin Luo, Chonghui Yue, et al.
Food Chemistry X (2024) Vol. 24, pp. 101860-101860
Open Access
Effect of long‐chain inulin on the rheological properties, water state, gluten structure, and microstructure of frozen dough
Huainan Peng, Xin Wang, Keying Chen, et al.
International Journal of Food Science & Technology (2024) Vol. 59, Iss. 12, pp. 9117-9130
Open Access
Huainan Peng, Xin Wang, Keying Chen, et al.
International Journal of Food Science & Technology (2024) Vol. 59, Iss. 12, pp. 9117-9130
Open Access
