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:
Effect of palm oil content and melting point on the freeze-thaw stability of fat substitutes
Di Zhao, Shuqi Liu, He Li, et al.
LWT (2023) Vol. 188, pp. 115452-115452
Open Access | Times Cited: 10
Di Zhao, Shuqi Liu, He Li, et al.
LWT (2023) Vol. 188, pp. 115452-115452
Open Access | Times Cited: 10
Showing 10 citing articles:
Freeze-thaw stability of transglutaminase-induced soy protein-maltose emulsion gel: Focusing on morphology, texture properties, and rheological characteristics
Meng-Yue Zhang, Bo-ya Zhang, Xiaotong Sun, et al.
International Journal of Biological Macromolecules (2024) Vol. 261, pp. 129716-129716
Closed Access | Times Cited: 15
Meng-Yue Zhang, Bo-ya Zhang, Xiaotong Sun, et al.
International Journal of Biological Macromolecules (2024) Vol. 261, pp. 129716-129716
Closed Access | Times Cited: 15
Functionality and Application of Emulsion Gels in Fat Replacement Strategies for Dairy Products
Qiaolian Xu, Huisen Wang, Yuqing Ren, et al.
Trends in Food Science & Technology (2024) Vol. 152, pp. 104673-104673
Closed Access | Times Cited: 12
Qiaolian Xu, Huisen Wang, Yuqing Ren, et al.
Trends in Food Science & Technology (2024) Vol. 152, pp. 104673-104673
Closed Access | Times Cited: 12
Effect of plant polysaccharides on the conformation and gel properties of the Eugenol–Myofibrillar protein complex
Jiamei Li, Ning An, Geyi Ren, et al.
Food Bioscience (2024) Vol. 59, pp. 104041-104041
Closed Access | Times Cited: 9
Jiamei Li, Ning An, Geyi Ren, et al.
Food Bioscience (2024) Vol. 59, pp. 104041-104041
Closed Access | Times Cited: 9
Salt ions improve soybean protein isolate/curdlan complex fat substitutes: Effect of molecular interactions on freeze-thaw stability
Di Zhao, Luyao Sun, Yong Wang, et al.
International Journal of Biological Macromolecules (2024) Vol. 272, pp. 132774-132774
Closed Access | Times Cited: 8
Di Zhao, Luyao Sun, Yong Wang, et al.
International Journal of Biological Macromolecules (2024) Vol. 272, pp. 132774-132774
Closed Access | Times Cited: 8
Improving Functionality of Myofibrillar Protein: A Comparative Study on Fat Types on the Resulting Gelling and Microstructure Properties
Nurul Shaeera Sulaiman, Hana Mohd Zaini, Md Jahurul Haque Akanda, et al.
Food and Bioprocess Technology (2024) Vol. 17, Iss. 12, pp. 5260-5272
Closed Access | Times Cited: 5
Nurul Shaeera Sulaiman, Hana Mohd Zaini, Md Jahurul Haque Akanda, et al.
Food and Bioprocess Technology (2024) Vol. 17, Iss. 12, pp. 5260-5272
Closed Access | Times Cited: 5
Meat Products with Fat Replacers
Abu Bakar Asyrul‐Izhar, Jamilah Bakar, Awis Qurni Sazili, et al.
(2025), pp. 349-372
Closed Access
Abu Bakar Asyrul‐Izhar, Jamilah Bakar, Awis Qurni Sazili, et al.
(2025), pp. 349-372
Closed Access
Improvement of soybean protein isolate/konjac glucomannan-seaweed polysaccharide-based connective tissue simulants: effects of pH and water mobility on gel structure and gelling mechanism
Shuqi Liu, Luyao Sun, Xinnan Ye, et al.
International Journal of Biological Macromolecules (2025) Vol. 310, pp. 143208-143208
Closed Access
Shuqi Liu, Luyao Sun, Xinnan Ye, et al.
International Journal of Biological Macromolecules (2025) Vol. 310, pp. 143208-143208
Closed Access
Investigation into the fabrication of plant-based simulant connective tissue utilizing algae polysaccharide-derived hydrogel
Shuqi Liu, Di Zhao, Luyao Sun, et al.
International Journal of Biological Macromolecules (2024) Vol. 273, pp. 133126-133126
Closed Access | Times Cited: 3
Shuqi Liu, Di Zhao, Luyao Sun, et al.
International Journal of Biological Macromolecules (2024) Vol. 273, pp. 133126-133126
Closed Access | Times Cited: 3
Influence of variation in phase ratio and protein content on physicochemical properties and structure of soy protein isolate-konjac glucomannan double emulsion gels applicable as solid cubic fat substitutes
Yuqing Ren, Xinnan Ye, Lai Wei, et al.
Food Chemistry (2024) Vol. 465, pp. 142023-142023
Closed Access | Times Cited: 3
Yuqing Ren, Xinnan Ye, Lai Wei, et al.
Food Chemistry (2024) Vol. 465, pp. 142023-142023
Closed Access | Times Cited: 3
Influence of Variations in Phase Ratio and Protein on the Physicochemical Properties and Structure of Double Emulsion Gels Applicable as Solid Cubic Fat Substitutes
Yuqing Ren, Xinnan Ye, Lai Wei, et al.
(2024)
Closed Access
Yuqing Ren, Xinnan Ye, Lai Wei, et al.
(2024)
Closed Access
