Open Access Helper

OpenAlex Citation Counts

OpenAlex Citations Logo

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:

Physicochemical properties and digestibility of thermally induced ovalbumin–oil emulsion gels: Effect of interfacial film type and oil droplets size
Ruiling Li, Hui Xue, Binghong Gao, et al.
Food Hydrocolloids (2022) Vol. 131, pp. 107747-107747
Closed Access | Times Cited: 42

Showing 1-25 of 42 citing articles:

Effect of Maillard reaction conditions on the gelation and thermal stability of whey protein isolate/d-tagatose conjugates
Yao Meng, Xiao Zhao, Yunqing Jiang, et al.
Food Chemistry (2022) Vol. 405, pp. 134928-134928
Closed Access | Times Cited: 36
Ovalbumin, an outstanding food hydrocolloid: Applications, technofunctional attributes, and nutritional facts, A systematic review
Hadis Rostamabadi, Vandana Chaudhary, Navnidhi Chhikara, et al.
Food Hydrocolloids (2023) Vol. 139, pp. 108514-108514
Closed Access | Times Cited: 33
Food Emulsion Gels from Plant-Based Ingredients: Formulation, Processing, and Potential Applications
Canice Chun‐Yin Yiu, Sophie Wenfei Liang, Kinza Mukhtar, et al.
Gels (2023) Vol. 9, Iss. 5, pp. 366-366
Open Access | Times Cited: 32
Interfacial properties and structure of Pickering emulsions co-stabilized by different charge emulsifiers and zein nanoparticles
Song Cui, David Julian McClements, Xiaoyang He, et al.
Food Hydrocolloids (2023) Vol. 146, pp. 109285-109285
Closed Access | Times Cited: 30
High-temperature glycosylation modifies the molecular structure of ovalbumin to improve the freeze-thaw stability of its high internal phase emulsion
Fei Lu, Yanqiu Ma, Jingnan Zang, et al.
International Journal of Biological Macromolecules (2023) Vol. 233, pp. 123560-123560
Closed Access | Times Cited: 26
Protein-based emulsion gels as materials for delivery of bioactive substances: Formation, structures, applications and challenges
Ruiling Li, Yong Guo, Ai‐Jun Dong, et al.
Food Hydrocolloids (2023) Vol. 144, pp. 108921-108921
Closed Access | Times Cited: 25
Effect of internal and external gelation on the physical properties, water distribution, and lycopene encapsulation properties of alginate-based emulsion gels
Jingxiang Shu, David Julian McClements, Shunjing Luo, et al.
Food Hydrocolloids (2023) Vol. 139, pp. 108499-108499
Closed Access | Times Cited: 24
Improving the gel properties of salted egg white/cooked soybean protein isolate composite gels by ultrasound treatment: Study on the gelling properties and structure
Xiaojuan Xin, Wei Qiu, Hui Xue, et al.
Ultrasonics Sonochemistry (2023) Vol. 97, pp. 106442-106442
Open Access | Times Cited: 23
Physicochemical and antimicrobial properties of soy protein isolate films incorporating high internal phase emulsion loaded with thymol
Yuan Zhao, Linfan Shi, Zhongyang Ren, et al.
Food Chemistry X (2024) Vol. 22, pp. 101251-101251
Open Access | Times Cited: 7
Improvement of physicochemical properties and quercetin delivery ability of fermentation-induced soy protein isolate emulsion gel processed by ultrasound
Chunpeng Han, Xinyu Ren, Xin Shen, et al.
Ultrasonics Sonochemistry (2024) Vol. 107, pp. 106902-106902
Open Access | Times Cited: 6
Emulsifying properties of egg proteins: Influencing factors, modification techniques, and applications
Yujuan Tian, Xiaohui Lv, Deog‐Hwan Oh, et al.
Comprehensive Reviews in Food Science and Food Safety (2024) Vol. 23, Iss. 5
Closed Access | Times Cited: 6
Contribution of phosphorylation modification by sodium tripolyphosphate to the functional properties of hollow zein nanoparticles
Shengqi Rao, Chunjuan Jia, Lin Du, et al.
Food Research International (2025), pp. 115845-115845
Closed Access
κ-Carrageenan/konjac glucomannan composite hydrogel filled with rhamnolipid-stabilized nanostructured lipid carrier: Improvement of structure and properties
Xin Shu, Yajie Wei, Xiaoli Luo, et al.
Food Hydrocolloids (2022) Vol. 134, pp. 108088-108088
Closed Access | Times Cited: 28
Properties and microstructures of golden thread fish myofibrillar proteins gel filled with diacylglycerol emulsion: Effects of emulsifier type and dose
Yanan Lv, Honglei Zhao, Yongxia Xu, et al.
Food Hydrocolloids (2023) Vol. 144, pp. 108935-108935
Closed Access | Times Cited: 17
Physicochemical properties and microstructure of soybean protein isolate-vegetable oil complex gels induced by lactic acid bacteria: Effects of vegetable oil types and concentrations
Chunpeng Han, Xiaoyu Yang, Liang Li
Food Hydrocolloids (2023) Vol. 145, pp. 109109-109109
Closed Access | Times Cited: 17
Research advance of non-thermal processing technologies on ovalbumin properties: The gelation, foaming, emulsification, allergenicity, immunoregulation and its delivery system application
Qin Chen, Lezhen Dong, Ying Li, et al.
Critical Reviews in Food Science and Nutrition (2023) Vol. 64, Iss. 20, pp. 7045-7066
Closed Access | Times Cited: 15
Effects of dual succinylation and ultrasonication modification on the structural and functional properties of ovalbumin
Ruyi Zhang, Yang Wang, Yi Jiang, et al.
Food Research International (2023) Vol. 165, pp. 112511-112511
Closed Access | Times Cited: 14
Underlying mechanisms of egg white thinning in hot spring eggs during storage: Weak gel properties and quantitative proteome analysis
Rong Chen, Haobo Jin, Jiajing Pan, et al.
Food Research International (2023) Vol. 172, pp. 113157-113157
Closed Access | Times Cited: 14
Diacylglycerol emulsion with different droplet size improves the gelation properties of Nemipterus virgatus myofibrillar protein
Yanan Lv, Honglei Zhao, Yongxia Xu, et al.
Food Chemistry (2023) Vol. 434, pp. 137322-137322
Closed Access | Times Cited: 14
Egg White Protein–Proanthocyanin Complexes Stabilized Emulsions: Investigation of Physical Stability, Digestion Kinetics, and Free Fatty Acid Release Dynamics
Ting Zhang, Shanglin Li, Meng Yang, et al.
Molecules (2024) Vol. 29, Iss. 3, pp. 743-743
Open Access | Times Cited: 5
Modulation of sodium distribution and digestion properties in low salt myofibrillar protein gel incorporating γ-polyglutamic acid and transglutaminase: Conformation and microstructure
Yongfang Gao, Di Zhuang, Jiarui Ye, et al.
Food Hydrocolloids (2024) Vol. 153, pp. 110007-110007
Closed Access | Times Cited: 5
3D printing of pickering emulsion gels of protein particles prepared by high pressure homogenization and heating
Chao Wu, Zhe Liu, Xue Hei, et al.
LWT (2024) Vol. 206, pp. 116568-116568
Open Access | Times Cited: 5
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: 5
Chitin nanocrystals/alginate complex for tuning stability, rheology and bioavailability of cholecalciferol in Pickering emulsions
М. А. Торлопов, Irina N. Vaseneva, Vasily I. Mikhaylov, et al.
International Journal of Biological Macromolecules (2024) Vol. 264, pp. 130671-130671
Closed Access | Times Cited: 4
Effects of ethanol treatment on the physicochemical properties, microstructure and protein structures of egg yolk gels
Xiaojuan Xin, Guowen Zhang, Hui Xue, et al.
Food Chemistry (2022) Vol. 405, pp. 135041-135041
Closed Access | Times Cited: 22
Page 1 - Next Page

Scroll to top