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:
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: 27
Fei Lu, Yanqiu Ma, Jingnan Zang, et al.
International Journal of Biological Macromolecules (2023) Vol. 233, pp. 123560-123560
Closed Access | Times Cited: 27
Showing 26-50 of 27 citing articles:
Effects of mono- and divalent- ions and their strength on foaming properties of infant formula protein model system
Siyu Zhang, Qinggang Xie, Fei Wang, et al.
Food Hydrocolloids (2024) Vol. 160, pp. 110828-110828
Closed Access
Siyu Zhang, Qinggang Xie, Fei Wang, et al.
Food Hydrocolloids (2024) Vol. 160, pp. 110828-110828
Closed Access
Preparation of mayonnaise with excellent thermal and storage stability from egg yolk-amino acid complex: Rheology, interfacial property, microstructure and lutein delivery
Lan Liu, Jiahui Bi, Yujie Chi, et al.
International Journal of Biological Macromolecules (2024) Vol. 283, pp. 137420-137420
Closed Access
Lan Liu, Jiahui Bi, Yujie Chi, et al.
International Journal of Biological Macromolecules (2024) Vol. 283, pp. 137420-137420
Closed Access
Enhancing the Stability of Litsea Cubeba Essential Oil Emulsions Through Glycosylation of Fish Skin Gelatin via Dry Maillard Reaction
Naiwen Xing, Shouchu Tang, Xuejiao Wang, et al.
Foods (2024) Vol. 13, Iss. 23, pp. 3847-3847
Open Access
Naiwen Xing, Shouchu Tang, Xuejiao Wang, et al.
Foods (2024) Vol. 13, Iss. 23, pp. 3847-3847
Open Access
Improvement of the rheological properties and freeze-thawing stability of Pickering emulsions filled emulsified surimi gels:Effects of the interfaces of surimi particles and konjac glucomannan
Cikun Liu, Beibei Ye, Shumin Yi, et al.
Food Hydrocolloids (2024), pp. 111000-111000
Closed Access
Cikun Liu, Beibei Ye, Shumin Yi, et al.
Food Hydrocolloids (2024), pp. 111000-111000
Closed Access
Collaborative stabilizing effect of trehalose and myofibrillar protein on high internal phase emulsions: Improved freeze-thaw stability and 3D printability
Zehan Hong, Yaqiu Kong, Jieling Chen, et al.
Food Chemistry (2024) Vol. 469, pp. 142564-142564
Closed Access
Zehan Hong, Yaqiu Kong, Jieling Chen, et al.
Food Chemistry (2024) Vol. 469, pp. 142564-142564
Closed Access
Glycation Improved the Interfacial Adsorption and Emulsifying Performance of β-Conglycinin to Stabilize the High Internal Phase Emulsions
Hongjian Zhang, Yan Tian, Siyi Pan, et al.
Foods (2023) Vol. 12, Iss. 14, pp. 2706-2706
Open Access
Hongjian Zhang, Yan Tian, Siyi Pan, et al.
Foods (2023) Vol. 12, Iss. 14, pp. 2706-2706
Open Access
