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:
Improving Pea Protein Emulsifying Capacity by Glycosylation to Prepare High-Internal-Phase Emulsions
Pere Morell, Adrián López-García, Isabel Hernando, et al.
Foods (2023) Vol. 12, Iss. 4, pp. 870-870
Open Access | Times Cited: 11
Pere Morell, Adrián López-García, Isabel Hernando, et al.
Foods (2023) Vol. 12, Iss. 4, pp. 870-870
Open Access | Times Cited: 11
Showing 11 citing articles:
Transglutaminase-mediated glycosylation enhances the physicochemical and functional properties of ovalbumin
Qingyue Zhu, Wenhan Xu, Changqing Zhang, et al.
Food Hydrocolloids (2024) Vol. 153, pp. 109992-109992
Closed Access | Times Cited: 12
Qingyue Zhu, Wenhan Xu, Changqing Zhang, et al.
Food Hydrocolloids (2024) Vol. 153, pp. 109992-109992
Closed Access | Times Cited: 12
High internal phase Pickering emulsions co-stabilized by zein nanoparticles and cellulose nanocrystals: Fabrication, characterization, and application
Song Cui, Yue Yu, David Julian McClements, et al.
Food Hydrocolloids (2024), pp. 110650-110650
Closed Access | Times Cited: 5
Song Cui, Yue Yu, David Julian McClements, et al.
Food Hydrocolloids (2024), pp. 110650-110650
Closed Access | Times Cited: 5
Fabricating Pea Protein Micro-Gel-Stabilized Pickering Emulsion as Saturated Fat Replacement in Ice Cream
Xv Qin, Yaxian Guo, Xiaoqing Zhao, et al.
Foods (2024) Vol. 13, Iss. 10, pp. 1511-1511
Open Access | Times Cited: 4
Xv Qin, Yaxian Guo, Xiaoqing Zhao, et al.
Foods (2024) Vol. 13, Iss. 10, pp. 1511-1511
Open Access | Times Cited: 4
Elucidation on the quality improvement of dumpling wrappers by glycosylated potato protein under freeze-thaw cycle treatment
Xingli Liu, Chuanhong Ren, Boren Yu, et al.
International Journal of Biological Macromolecules (2025), pp. 140359-140359
Closed Access
Xingli Liu, Chuanhong Ren, Boren Yu, et al.
International Journal of Biological Macromolecules (2025), pp. 140359-140359
Closed Access
High Internal Phase Emulsions Stabilized by Insect Proteins: A Path to 3D Printable Fat Analogues
Aurélie Ballon, Sebastian Dambone Sessa, Salvatore Cito, et al.
Food Hydrocolloids (2025), pp. 111330-111330
Closed Access
Aurélie Ballon, Sebastian Dambone Sessa, Salvatore Cito, et al.
Food Hydrocolloids (2025), pp. 111330-111330
Closed Access
Development of soft food gels from high-methyl pectin-protein conjugates via acid- and heat-induced crosslinking for dysphagia-friendly applications
Nurul Saadah Said, Won Young Lee
International Journal of Biological Macromolecules (2025), pp. 142139-142139
Closed Access
Nurul Saadah Said, Won Young Lee
International Journal of Biological Macromolecules (2025), pp. 142139-142139
Closed Access
Stabilization of high internal phase emulsions by combination of polysaccharide and protein: Synergistic efficiency, mechanism, and application
Yuqian Zhu, Yubo Zhu, Jae Hyuk Yang, et al.
International Journal of Biological Macromolecules (2025), pp. 143544-143544
Closed Access
Yuqian Zhu, Yubo Zhu, Jae Hyuk Yang, et al.
International Journal of Biological Macromolecules (2025), pp. 143544-143544
Closed Access
Process-Induced Molecular-Level Protein–Carbohydrate–Polyphenol Interactions in Milk–Tea Blends: A Review
Dilema Wijegunawardhana, Isuru Wijesekara, Rumesh Liyanage, et al.
Foods (2024) Vol. 13, Iss. 16, pp. 2489-2489
Open Access | Times Cited: 3
Dilema Wijegunawardhana, Isuru Wijesekara, Rumesh Liyanage, et al.
Foods (2024) Vol. 13, Iss. 16, pp. 2489-2489
Open Access | Times Cited: 3
A comprehensive review on composition to application of pea protein and its components
Ning An, Xinxin Li, Guozhi Ji, et al.
International Journal of Biological Macromolecules (2024) Vol. 282, pp. 137273-137273
Closed Access | Times Cited: 3
Ning An, Xinxin Li, Guozhi Ji, et al.
International Journal of Biological Macromolecules (2024) Vol. 282, pp. 137273-137273
Closed Access | Times Cited: 3
Glycation-induced enhancement of yeast cell protein for improved stability and curcumin delivery in Pickering high internal phase emulsions
Dongwen Fu, Jing‐jing Fu, Hang Xu, et al.
International Journal of Biological Macromolecules (2023) Vol. 257, pp. 128652-128652
Closed Access | Times Cited: 9
Dongwen Fu, Jing‐jing Fu, Hang Xu, et al.
International Journal of Biological Macromolecules (2023) Vol. 257, pp. 128652-128652
Closed Access | Times Cited: 9
Comparison and evaluation of L. reuteri and L. rhamnosus-fermented egg yolk on the physicochemical and flavor properties of cookies
Jie Jia, Xiaofan Deng, Xin Jia, et al.
Food Chemistry X (2023) Vol. 21, pp. 101096-101096
Open Access | Times Cited: 7
Jie Jia, Xiaofan Deng, Xin Jia, et al.
Food Chemistry X (2023) Vol. 21, pp. 101096-101096
Open Access | Times Cited: 7
