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:
Fabrication, characterization, and oxidation resistance of gelatin/egg white protein cryogel-templated oleogels through apple polyphenol crosslinking
Jiawen Li, Wangjue Shi, Yifeng Sun, et al.
International Journal of Biological Macromolecules (2024) Vol. 277, pp. 134077-134077
Closed Access | Times Cited: 8
Jiawen Li, Wangjue Shi, Yifeng Sun, et al.
International Journal of Biological Macromolecules (2024) Vol. 277, pp. 134077-134077
Closed Access | Times Cited: 8
Showing 8 citing articles:
Enhancement of Physicochemical and Functional Properties of Chicken Breast Protein Through Polyphenol Conjugation: A Novel Ingredient for Protein Supplements
W.J. van Son, Jun Hwang, Jihong Park, et al.
Molecules (2025) Vol. 30, Iss. 3, pp. 448-448
Open Access
W.J. van Son, Jun Hwang, Jihong Park, et al.
Molecules (2025) Vol. 30, Iss. 3, pp. 448-448
Open Access
Advancing Gel Systems with Natural Extracts: Antioxidant, Antimicrobial Applications, and Sustainable Innovations
Arthitaya Kawee‐ai
Gels (2025) Vol. 11, Iss. 2, pp. 125-125
Open Access
Arthitaya Kawee‐ai
Gels (2025) Vol. 11, Iss. 2, pp. 125-125
Open Access
Non-covalent interaction of rice protein and polyphenols: The effects on their emulsions
Shu Wang, Wenyi Shi, Hexiang Xie, et al.
Food Chemistry (2025) Vol. 479, pp. 143732-143732
Closed Access
Shu Wang, Wenyi Shi, Hexiang Xie, et al.
Food Chemistry (2025) Vol. 479, pp. 143732-143732
Closed Access
Development of gelatin/camellia oil oleogels as fat substitutes via a novel strategy: covalent crosslinking of electrospun nanofiber
Jiawen Li, Zeyu Qin, Qinbo Jiang, et al.
Food Hydrocolloids (2025), pp. 111340-111340
Closed Access
Jiawen Li, Zeyu Qin, Qinbo Jiang, et al.
Food Hydrocolloids (2025), pp. 111340-111340
Closed Access
Application of polyphenols as natural antioxidants in edible oils: Current status, antioxidant mechanism, and advanced technology
Yujie Zhong, Xinyu Yuan, Qiqi Feng, et al.
Food Research International (2025), pp. 116234-116234
Closed Access
Yujie Zhong, Xinyu Yuan, Qiqi Feng, et al.
Food Research International (2025), pp. 116234-116234
Closed Access
Effects of different gelation mechanisms on the structural properties of bigels: a comparative study
Xiujun Lin, Fangfang Liu, Zihan Ma, et al.
Food Hydrocolloids (2025), pp. 111249-111249
Closed Access
Xiujun Lin, Fangfang Liu, Zihan Ma, et al.
Food Hydrocolloids (2025), pp. 111249-111249
Closed Access
Oleogels derived from modified starch-gelatin-tannic acid aerogel templates: Fabrication, characterization and application
Wenbo Miao, Weijie Zhou, David Julian McClements, et al.
Food Hydrocolloids (2024), pp. 110903-110903
Closed Access | Times Cited: 1
Wenbo Miao, Weijie Zhou, David Julian McClements, et al.
Food Hydrocolloids (2024), pp. 110903-110903
Closed Access | Times Cited: 1
A Review of New Materials and Methods Used in the Production of Protein-Based Fat Replacers for the Food Industry
Milica Stožinić, Ivana Lončarević, Biljana Pajin, et al.
Processes (2024) Vol. 12, Iss. 10, pp. 2208-2208
Open Access
Milica Stožinić, Ivana Lončarević, Biljana Pajin, et al.
Processes (2024) Vol. 12, Iss. 10, pp. 2208-2208
Open Access
