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:
Improvement of antioxidant, emulsification properties and thermal stability of egg white protein by covalent binding to gallic acid/tannic acid and xanthan gum
Yuzhong Yan, Xiaoyun Fei, Zhaohua Huang, et al.
Food Bioscience (2024) Vol. 58, pp. 103789-103789
Closed Access | Times Cited: 8
Yuzhong Yan, Xiaoyun Fei, Zhaohua Huang, et al.
Food Bioscience (2024) Vol. 58, pp. 103789-103789
Closed Access | Times Cited: 8
Showing 8 citing articles:
Effects of Maillard Reaction Durations on the Physicochemical and Emulsifying Properties of Chickpea Protein Isolate
Shanshan Zhang, Y. Liu, Wenhui Wu
Foods (2025) Vol. 14, Iss. 1, pp. 117-117
Open Access
Shanshan Zhang, Y. Liu, Wenhui Wu
Foods (2025) Vol. 14, Iss. 1, pp. 117-117
Open Access
Characterization and mechanism of thermally induced tea polyphenols and egg white proteins gel system and its 3D printing
Lili Liu, Tianyi Xie, Weiwei Cheng, et al.
LWT (2024) Vol. 205, pp. 116488-116488
Open Access | Times Cited: 4
Lili Liu, Tianyi Xie, Weiwei Cheng, et al.
LWT (2024) Vol. 205, pp. 116488-116488
Open Access | Times Cited: 4
Effects of rosmarinic acid covalent conjugation on the allergenicity and functional properties of egg white protein
Xuanpei Wang, Hao‐Long Zeng, Jieli Shang, et al.
Food Hydrocolloids (2024) Vol. 158, pp. 110579-110579
Closed Access | Times Cited: 2
Xuanpei Wang, Hao‐Long Zeng, Jieli Shang, et al.
Food Hydrocolloids (2024) Vol. 158, pp. 110579-110579
Closed Access | Times Cited: 2
Investigating the effect of whey protein isolate:proanthocyanidin complex ratio on the stability and antioxidant capacity of Pickering emulsions
Xiaohui Di, Yaochang Li, Xinguang Qin, et al.
International Journal of Biological Macromolecules (2024) Vol. 279, pp. 135342-135342
Closed Access | Times Cited: 1
Xiaohui Di, Yaochang Li, Xinguang Qin, et al.
International Journal of Biological Macromolecules (2024) Vol. 279, pp. 135342-135342
Closed Access | Times Cited: 1
Enhancing the water dispersibility and intestinal targeting of pterostilbene using tannic acid-whey protein conjugates
Xiuping Liang, Linlang Zhou, Yetong Zhang, et al.
Food Research International (2024) Vol. 196, pp. 115083-115083
Closed Access | Times Cited: 1
Xiuping Liang, Linlang Zhou, Yetong Zhang, et al.
Food Research International (2024) Vol. 196, pp. 115083-115083
Closed Access | Times Cited: 1
Covalent interaction of ovalbumin with proanthocyanidins improves its thermal stability and antioxidant and emulsifying activity
Zenghong Xing, Xiaoyun Fei, Shu‐Ling Chen, et al.
Journal of the Science of Food and Agriculture (2024)
Closed Access | Times Cited: 1
Zenghong Xing, Xiaoyun Fei, Shu‐Ling Chen, et al.
Journal of the Science of Food and Agriculture (2024)
Closed Access | Times Cited: 1
Encapsulation of ferulic acid in potato protein-pectin nanocomplexes with improved stability and controlled release properties
Zenghong Xing, Wenxin Han, Taotao Dai, et al.
Food Bioscience (2024), pp. 105553-105553
Closed Access
Zenghong Xing, Wenxin Han, Taotao Dai, et al.
Food Bioscience (2024), pp. 105553-105553
Closed Access
Advanced characterization of fish skin gelatin-proanthocyanidins covalent and non-covalent composite emulsions for benzyl isothiocyanate delivery
Yongchun Shen, Songyi Lin, Liang Song, et al.
International Journal of Biological Macromolecules (2024), pp. 139071-139071
Closed Access
Yongchun Shen, Songyi Lin, Liang Song, et al.
International Journal of Biological Macromolecules (2024), pp. 139071-139071
Closed Access
