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:
Influence of different dispersing systems on rheological and microstructural properties of citrus fiber suspensions
Elisabetta Bruno, Fr Lupi, M. José Martín-Piñero, et al.
LWT (2021) Vol. 152, pp. 112270-112270
Closed Access | Times Cited: 7
Elisabetta Bruno, Fr Lupi, M. José Martín-Piñero, et al.
LWT (2021) Vol. 152, pp. 112270-112270
Closed Access | Times Cited: 7
Showing 7 citing articles:
Development and rheological modeling of dietary fiber and policosanol plant-based bigels for potential food applications
Elisabetta Bruno, Fr Lupi, D. Mammolenti, et al.
Food Hydrocolloids (2024) Vol. 150, pp. 109733-109733
Open Access | Times Cited: 7
Elisabetta Bruno, Fr Lupi, D. Mammolenti, et al.
Food Hydrocolloids (2024) Vol. 150, pp. 109733-109733
Open Access | Times Cited: 7
Preparation and properties of biofilm-states Bifidobacterium adolensentis Gr19 under dynamic culture system and its application on probiotic ice cream manufacture
Zekang Zhu, Haoxuan Sun, Kaisheng Shen, et al.
Food Bioscience (2024) Vol. 57, pp. 103580-103580
Closed Access | Times Cited: 6
Zekang Zhu, Haoxuan Sun, Kaisheng Shen, et al.
Food Bioscience (2024) Vol. 57, pp. 103580-103580
Closed Access | Times Cited: 6
Microfluidization: A promising food processing technology and its challenges in industrial application
Yuting Li, Lizhen Deng, Taotao Dai, et al.
Food Control (2021) Vol. 137, pp. 108794-108794
Closed Access | Times Cited: 30
Yuting Li, Lizhen Deng, Taotao Dai, et al.
Food Control (2021) Vol. 137, pp. 108794-108794
Closed Access | Times Cited: 30
Effect of the addition of different sodium alginates on viscoelastic, structural features and hydrolysis kinetics of corn starch gels
Leticia Montes, María Santamaría, Raquel Garzón, et al.
Food Bioscience (2022) Vol. 47, pp. 101628-101628
Open Access | Times Cited: 19
Leticia Montes, María Santamaría, Raquel Garzón, et al.
Food Bioscience (2022) Vol. 47, pp. 101628-101628
Open Access | Times Cited: 19
Disintegrating the Structure and Improving the Functionalities of Pea Fiber by Industry-Scale Microfluidizer System
Xiaohong He, Taotao Dai, Sun Jian, et al.
Foods (2022) Vol. 11, Iss. 3, pp. 418-418
Open Access | Times Cited: 14
Xiaohong He, Taotao Dai, Sun Jian, et al.
Foods (2022) Vol. 11, Iss. 3, pp. 418-418
Open Access | Times Cited: 14
Towards attractive texture modified foods with increased fiber content for dysphagia via 3D printing and 3D scanning
Astrid Ahlinder, Evelina Höglund, Camilla Öhgren, et al.
Frontiers in Food Science and Technology (2023) Vol. 2
Open Access | Times Cited: 3
Astrid Ahlinder, Evelina Höglund, Camilla Öhgren, et al.
Frontiers in Food Science and Technology (2023) Vol. 2
Open Access | Times Cited: 3
Emulgels Structured with Dietary Fiber for Food Uses: A Rheological Model
Elisabetta Bruno, Francesca R. Lupi, Domenico Mammolenti, et al.
Foods (2022) Vol. 11, Iss. 23, pp. 3866-3866
Open Access | Times Cited: 3
Elisabetta Bruno, Francesca R. Lupi, Domenico Mammolenti, et al.
Foods (2022) Vol. 11, Iss. 23, pp. 3866-3866
Open Access | Times Cited: 3
