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:
Effects of different temperatures on the physicochemical characteristics, microstructure and protein structure of preserved egg yolk
Xianlong Luo, Ji'en Tan, Yao Yao, et al.
Food Chemistry X (2024) Vol. 22, pp. 101278-101278
Open Access | Times Cited: 4
Xianlong Luo, Ji'en Tan, Yao Yao, et al.
Food Chemistry X (2024) Vol. 22, pp. 101278-101278
Open Access | Times Cited: 4
Showing 4 citing articles:
Modeling of cooking and phase change of egg white using computational fluid dynamics
Rubén E. Sánchez-García, Orlando Castilleja-Escobedo, Rodrigo Salmón-Folgueras, et al.
Current Research in Food Science (2024) Vol. 9, pp. 100872-100872
Open Access | Times Cited: 1
Rubén E. Sánchez-García, Orlando Castilleja-Escobedo, Rodrigo Salmón-Folgueras, et al.
Current Research in Food Science (2024) Vol. 9, pp. 100872-100872
Open Access | Times Cited: 1
Effect of dynamic high-pressure microfluidization on the structural, emulsifying properties, in vitro digestion and antioxidant activity of whey protein isolate
Chen Wang, Hongmei Wen, Su Jin Yang, et al.
International Journal of Biological Macromolecules (2024) Vol. 283, pp. 137720-137720
Closed Access | Times Cited: 1
Chen Wang, Hongmei Wen, Su Jin Yang, et al.
International Journal of Biological Macromolecules (2024) Vol. 283, pp. 137720-137720
Closed Access | Times Cited: 1
Design and test of steam-injected continuous scrambled egg device
Lei Xue, Xiaojia Hu, Bo Qi, et al.
Current Research in Food Science (2024) Vol. 10, pp. 100948-100948
Open Access
Lei Xue, Xiaojia Hu, Bo Qi, et al.
Current Research in Food Science (2024) Vol. 10, pp. 100948-100948
Open Access
Saltiness perception enhancement of myofibrillar protein gel via microwave treatment: Microwave promotes protein aggregation
Na Luo, Jun Xiang, Bimal Chitrakar, et al.
Innovative Food Science & Emerging Technologies (2024), pp. 103912-103912
Closed Access
Na Luo, Jun Xiang, Bimal Chitrakar, et al.
Innovative Food Science & Emerging Technologies (2024), pp. 103912-103912
Closed Access
