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:
Novel extraction technologies and potential applications of egg yolk proteins
Luping Gu, Yufang Liu, Wanqiu Zhang, et al.
Food Science and Biotechnology (2022) Vol. 32, Iss. 2, pp. 121-133
Open Access | Times Cited: 6
Luping Gu, Yufang Liu, Wanqiu Zhang, et al.
Food Science and Biotechnology (2022) Vol. 32, Iss. 2, pp. 121-133
Open Access | Times Cited: 6
Showing 6 citing articles:
Egg yolk–derived emulsions: Formation mechanisms, improvement strategies and applications
Yumeng Shan, Qi Zeng, Xiaohui Lv, et al.
Trends in Food Science & Technology (2024) Vol. 153, pp. 104711-104711
Closed Access | Times Cited: 4
Yumeng Shan, Qi Zeng, Xiaohui Lv, et al.
Trends in Food Science & Technology (2024) Vol. 153, pp. 104711-104711
Closed Access | Times Cited: 4
Exploring non-equilibrium processes and spatio-temporal scaling laws in heated egg yolk using coherent X-rays
Nimmi Das Anthuparambil, Anita Girelli, Sonja Timmermann, et al.
Nature Communications (2023) Vol. 14, Iss. 1
Open Access | Times Cited: 4
Nimmi Das Anthuparambil, Anita Girelli, Sonja Timmermann, et al.
Nature Communications (2023) Vol. 14, Iss. 1
Open Access | Times Cited: 4
The role of egg-derived nutrients in Alzheimer's disease: Exploring potential benefits and biological insights
Md Salahuddin, Ahmed A. A. Abdel‐Wareth, Ahmed K. Rashwan, et al.
Food Bioscience (2024), pp. 105096-105096
Closed Access | Times Cited: 1
Md Salahuddin, Ahmed A. A. Abdel‐Wareth, Ahmed K. Rashwan, et al.
Food Bioscience (2024), pp. 105096-105096
Closed Access | Times Cited: 1
Modification Effects of Microorganisms and Enzymes on Egg Components: A Review
Xiaohui Lv, Zhijun Xia, Xuan Yao, et al.
Journal of Agricultural and Food Chemistry (2024) Vol. 72, Iss. 46, pp. 25462-25480
Closed Access
Xiaohui Lv, Zhijun Xia, Xuan Yao, et al.
Journal of Agricultural and Food Chemistry (2024) Vol. 72, Iss. 46, pp. 25462-25480
Closed Access
Developing a Simple and Feasible Process for the Crude Extraction of Livetins and Phosvitin from Egg Yolk
Fan Zhang, Yongmei Ding, Zipei Zhang, et al.
Foods (2024) Vol. 13, Iss. 24, pp. 3990-3990
Open Access
Fan Zhang, Yongmei Ding, Zipei Zhang, et al.
Foods (2024) Vol. 13, Iss. 24, pp. 3990-3990
Open Access
Salt induced slowdown of kinetics and dynamics during thermal gelation of egg-yolk
Nimmi Das Anthuparambil, Sonja Timmermann, Michelle Dargasz, et al.
The Journal of Chemical Physics (2024) Vol. 161, Iss. 5
Closed Access
Nimmi Das Anthuparambil, Sonja Timmermann, Michelle Dargasz, et al.
The Journal of Chemical Physics (2024) Vol. 161, Iss. 5
Closed Access
