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:
Exploring xylitol as a low-salt alternative for effective inhibition of gelation in frozen egg yolks
Xiaoli Xu, Zhe Li, Qinyue Tang, et al.
Food Chemistry (2023) Vol. 436, pp. 137681-137681
Closed Access | Times Cited: 9
Xiaoli Xu, Zhe Li, Qinyue Tang, et al.
Food Chemistry (2023) Vol. 436, pp. 137681-137681
Closed Access | Times Cited: 9
Showing 9 citing articles:
Effects of freezing on the gelation behaviors of liquid egg yolks affected by saccharides: thermal behaviors and rheological and structural changes
Yanqiu Ma, Mingmin Qing, Jingnan Zang, et al.
Poultry Science (2024) Vol. 103, Iss. 6, pp. 103657-103657
Open Access | Times Cited: 12
Yanqiu Ma, Mingmin Qing, Jingnan Zang, et al.
Poultry Science (2024) Vol. 103, Iss. 6, pp. 103657-103657
Open Access | Times Cited: 12
Formation mechanism and inhibition methods of frozen egg yolk gelation: A review
Jiajia Zhang, Yanqiu Ma
Trends in Food Science & Technology (2024) Vol. 148, pp. 104491-104491
Closed Access | Times Cited: 11
Jiajia Zhang, Yanqiu Ma
Trends in Food Science & Technology (2024) Vol. 148, pp. 104491-104491
Closed Access | Times Cited: 11
Effects of pasteurization temperature and amino acids on the gelation behavior of liquid egg yolk: Emphasizing rheology, gel properties, intermolecular forces and microstructure
Lan Liu, Jiahui Bi, Yujie Chi, et al.
Food Chemistry (2024) Vol. 463, pp. 141508-141508
Closed Access | Times Cited: 4
Lan Liu, Jiahui Bi, Yujie Chi, et al.
Food Chemistry (2024) Vol. 463, pp. 141508-141508
Closed Access | Times Cited: 4
Ultrasound-assisted pH-shifting treatment: Effects on egg yolk protein interfacial adsorption and emulsification properties
Yi Sun, Yaqin Yang, Haobo Jin, et al.
Food Chemistry (2025), pp. 144172-144172
Closed Access
Yi Sun, Yaqin Yang, Haobo Jin, et al.
Food Chemistry (2025), pp. 144172-144172
Closed Access
Disturbing egg yolk protein structure via pH-shifting treatment for interface reorganization: Improving solubility to enhance oil-water interface adsorption and emulsification properties
Yaqin Yang, Haobo Jin, Chen Bao, et al.
Food Chemistry (2024) Vol. 468, pp. 142516-142516
Closed Access | Times Cited: 3
Yaqin Yang, Haobo Jin, Chen Bao, et al.
Food Chemistry (2024) Vol. 468, pp. 142516-142516
Closed Access | Times Cited: 3
A comprehensive review on freeze‐induced deterioration of frozen egg yolks: Freezing behaviors, gelation mechanisms, and control techniques
Yujie Chi, Yanqiu Ma, Ruihong Wang, et al.
Comprehensive Reviews in Food Science and Food Safety (2024) Vol. 23, Iss. 5
Closed Access | Times Cited: 1
Yujie Chi, Yanqiu Ma, Ruihong Wang, et al.
Comprehensive Reviews in Food Science and Food Safety (2024) Vol. 23, Iss. 5
Closed Access | Times Cited: 1
Multivariate Modelling Based on Isotopic, Elemental, and Fatty Acid Profiles to Distinguish the Backyard and Barn Eggs
Gabriela Cristea, Florina-Dorina Covaciu, Ioana Feher, et al.
Foods (2024) Vol. 13, Iss. 20, pp. 3240-3240
Open Access | Times Cited: 1
Gabriela Cristea, Florina-Dorina Covaciu, Ioana Feher, et al.
Foods (2024) Vol. 13, Iss. 20, pp. 3240-3240
Open Access | Times Cited: 1
Insight into the cryoprotective effect of egg yolk peptides on frozen egg yolk: functional, structural and physicochemical properties
Jiajia Zhang, Yan Jin, Yaru Meng, et al.
Food Science of Animal Products (2024) Vol. 2, Iss. 3, pp. 9240081-9240081
Open Access | Times Cited: 1
Jiajia Zhang, Yan Jin, Yaru Meng, et al.
Food Science of Animal Products (2024) Vol. 2, Iss. 3, pp. 9240081-9240081
Open Access | Times Cited: 1
Backyard vs. barn eggs: differentiation and prediction models for two growing systems of hens based on isotopic, elemental, and fatty acid profiles of egg yolk
Gabriela Cristea, Florina-Dorina Covaciu, Ioana Feher, et al.
Research Square (Research Square) (2024)
Open Access
Gabriela Cristea, Florina-Dorina Covaciu, Ioana Feher, et al.
Research Square (Research Square) (2024)
Open Access
