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:
Amelioration of ovalbumin gel properties by EGCG via protein aggregation, hydrogen, and van der Waals force
Hui Xue, Xiaoqiao Luo, Yonggang Tu, et al.
Food Chemistry (2023) Vol. 422, pp. 136248-136248
Closed Access | Times Cited: 16
Hui Xue, Xiaoqiao Luo, Yonggang Tu, et al.
Food Chemistry (2023) Vol. 422, pp. 136248-136248
Closed Access | Times Cited: 16
Showing 16 citing articles:
Comparative analysis of carrageenan/ovalbumin and carrageenan oligosaccharide/ovalbumin complexes
Hujun Xie, Qing Cao, Yingying Jiang, et al.
Food Hydrocolloids (2024) Vol. 158, pp. 110605-110605
Closed Access | Times Cited: 6
Hujun Xie, Qing Cao, Yingying Jiang, et al.
Food Hydrocolloids (2024) Vol. 158, pp. 110605-110605
Closed Access | Times Cited: 6
Effect of rutin on the structural and functional properties of ovalbumin
Qian Cui, Yanqiu Ma, Xue Ping Mao, et al.
Poultry Science (2025) Vol. 104, Iss. 2, pp. 104816-104816
Open Access
Qian Cui, Yanqiu Ma, Xue Ping Mao, et al.
Poultry Science (2025) Vol. 104, Iss. 2, pp. 104816-104816
Open Access
Composite hydrogels filled with rhamnolipid-based nanoemulsion, nanostructured lipid carrier, or solid lipid nanoparticle: A comparative study on gel properties and the delivery of lutein
Xin Shu, Jinfang Liu, Like Mao, et al.
Food Hydrocolloids (2023) Vol. 146, pp. 109264-109264
Closed Access | Times Cited: 16
Xin Shu, Jinfang Liu, Like Mao, et al.
Food Hydrocolloids (2023) Vol. 146, pp. 109264-109264
Closed Access | Times Cited: 16
Recent research advances in delivery systems based on the assembly of egg white proteins: Structure design and applications in the food industry
Shanshan Wu, Songbai Liu, Ying Li, et al.
Food Hydrocolloids (2024) Vol. 153, pp. 110021-110021
Closed Access | Times Cited: 5
Shanshan Wu, Songbai Liu, Ying Li, et al.
Food Hydrocolloids (2024) Vol. 153, pp. 110021-110021
Closed Access | Times Cited: 5
An Overview of Interactions between Goat Milk Casein and Other Food Components: Polysaccharides, Polyphenols, and Metal Ions
Bohan Ma, Majida Al‐Wraikat, Shu Qin, et al.
Foods (2024) Vol. 13, Iss. 18, pp. 2903-2903
Open Access | Times Cited: 4
Bohan Ma, Majida Al‐Wraikat, Shu Qin, et al.
Foods (2024) Vol. 13, Iss. 18, pp. 2903-2903
Open Access | Times Cited: 4
Tracking the binding site of anticancer drug fluxoridin with Fe-related proteins to achieve intelligent drug delivery
Somaye Shahraki, Hojat Samareh Delarami, Zohreh Razmara, et al.
Spectrochimica Acta Part A Molecular and Biomolecular Spectroscopy (2023) Vol. 306, pp. 123569-123569
Closed Access | Times Cited: 12
Somaye Shahraki, Hojat Samareh Delarami, Zohreh Razmara, et al.
Spectrochimica Acta Part A Molecular and Biomolecular Spectroscopy (2023) Vol. 306, pp. 123569-123569
Closed Access | Times Cited: 12
Exploring the interaction mechanism of chlorogenic acid and myoglobin: Insights from structure and molecular dynamics simulation
Menglin Han, Chaonan Sun, Ying Bu, et al.
Food Chemistry (2023) Vol. 438, pp. 138053-138053
Closed Access | Times Cited: 7
Menglin Han, Chaonan Sun, Ying Bu, et al.
Food Chemistry (2023) Vol. 438, pp. 138053-138053
Closed Access | Times Cited: 7
The mechanism study of enhanced antioxidant capacity: Intermolecular hydrogen bonds between epigallocatechin gallate and theanine in tea
Yanyan Wang, Ning Deng, Shiting Wen, et al.
LWT (2023) Vol. 189, pp. 115523-115523
Open Access | Times Cited: 5
Yanyan Wang, Ning Deng, Shiting Wen, et al.
LWT (2023) Vol. 189, pp. 115523-115523
Open Access | Times Cited: 5
Moderation-excess interactions of epigallocatechin gallate and CaCl2 modulate the gelation performance of egg white transparent gels
Weiling Chen, Xingtian Chen, Wenjing Liang, et al.
Food Chemistry X (2024) Vol. 22, pp. 101512-101512
Open Access | Times Cited: 1
Weiling Chen, Xingtian Chen, Wenjing Liang, et al.
Food Chemistry X (2024) Vol. 22, pp. 101512-101512
Open Access | Times Cited: 1
Moderation-Excess Interactions of Epigallocatechin Gallate and Cacl2 Modulate the Gelation Performance of Egg White Transparent Gels
Weiling Chen, Xingtian Chen, Wenjing Liang, et al.
(2024)
Closed Access
Weiling Chen, Xingtian Chen, Wenjing Liang, et al.
(2024)
Closed Access
Interactions Between Pyrogallic Acid and Myofibrillar Protein Extracted From Tilapia and Their Effects On the Binding of Key Fishy Compounds
Qiaoyu Liu, Sili Xiao, Xiaoxia Huang, et al.
(2024)
Closed Access
Qiaoyu Liu, Sili Xiao, Xiaoxia Huang, et al.
(2024)
Closed Access
Effects of (−)-Epigallocatechin-3-Gallate Non-Covalent Binding on the Functional and Structural Properties of Pumpkin Seed Protein Isolate
Panhang Liu, Jie Zhang, Annan Wu, et al.
(2024)
Closed Access
Panhang Liu, Jie Zhang, Annan Wu, et al.
(2024)
Closed Access
Alkali‐induced aggregation behaviour of tea polyphenols and its gel strengthening mechanism to alkali‐induced egg white
Baochang Li, Ruipeng Ma, Xuhua Yang, et al.
International Journal of Food Science & Technology (2024) Vol. 59, Iss. 9, pp. 6350-6359
Closed Access
Baochang Li, Ruipeng Ma, Xuhua Yang, et al.
International Journal of Food Science & Technology (2024) Vol. 59, Iss. 9, pp. 6350-6359
Closed Access
Glycation of sunnhemp protein with dextran via dry heating: Thermal, micro‐structural characterization, and amino acid profiling
Rashmi Rawat, Charanjiv Singh Saini
Journal of Food Science (2024)
Closed Access
Rashmi Rawat, Charanjiv Singh Saini
Journal of Food Science (2024)
Closed Access
A strategy to improve 3D printing performance: interaction between epigallocatechin gallate (EGCG) and honey bee pupa protein (HBPP)
Weiwei Zhang, Junjie Yi, Xiao Hu, et al.
Food Hydrocolloids (2024), pp. 110845-110845
Closed Access
Weiwei Zhang, Junjie Yi, Xiao Hu, et al.
Food Hydrocolloids (2024), pp. 110845-110845
Closed Access
Fabrication, characteristics and properties of α-lactalbumin fibril-derived hydrogels: Effects of metal ions type
Ling Kang, Rizwan Ahmed Bhutto, Yuting Fan, et al.
Food Chemistry (2024) Vol. 470, pp. 142715-142715
Closed Access
Ling Kang, Rizwan Ahmed Bhutto, Yuting Fan, et al.
Food Chemistry (2024) Vol. 470, pp. 142715-142715
Closed Access
