Open Access Helper

OpenAlex Citation Counts

OpenAlex Citations Logo

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:

Epigallocatechin-3-gallate mediated self-assemble behavior and gelling properties of the ovalbumin with heating treatment
Shan Qian, Lin Chen, Zhengshan Zhao, et al.
Food Hydrocolloids (2022) Vol. 131, pp. 107797-107797
Closed Access | Times Cited: 27

Showing 1-25 of 27 citing articles:

Remodeling the structure of soy protein fibrils to hydrogels for co-encapsulation of (−)-epigallocatechin gallate (EGCG) and curcumin: Role of EGCG
Fuyun Ji, Huihui Liu, Chuyan Wang, et al.
Food Hydrocolloids (2023) Vol. 147, pp. 109439-109439
Closed Access | Times Cited: 41
Effects of Covalent or Noncovalent Binding of Different Polyphenols to Acid-Soluble Collagen on Protein Structure, Functionality, and Digestibility
Yang Wang, Jiaping Zhou, Xiaojing Tian, et al.
Journal of Agricultural and Food Chemistry (2023) Vol. 71, Iss. 48, pp. 19020-19032
Closed Access | Times Cited: 18
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: 7
Inhibition mechanism of different amino acids on the high-dose EGCG-induced deterioration of myofibrillar protein gelation
Shan Qian, Zihan Ma, Shuya Xiang, et al.
Food Hydrocolloids (2024) Vol. 156, pp. 110247-110247
Closed Access | Times Cited: 7
A novel EGCG-Histidine complex improves gelling and physicochemical properties of porcine myofibrillar proteins: Insight into underlying mechanisms
Xiao Guo, Renzheng Wang, Bofu Han, et al.
Food Chemistry (2024) Vol. 448, pp. 139070-139070
Closed Access | Times Cited: 6
Dual-Targeting EGCG/NO-Supplying protein assembled nanoparticles with Multi-Synergistic effects against atherosclerosis
Chi Lin, Tsai-Mu Cheng, Yunchun Liu, et al.
Chemical Engineering Journal (2024) Vol. 493, pp. 152755-152755
Closed Access | Times Cited: 6
Research advance of non-thermal processing technologies on ovalbumin properties: The gelation, foaming, emulsification, allergenicity, immunoregulation and its delivery system application
Qin Chen, Lezhen Dong, Ying Li, et al.
Critical Reviews in Food Science and Nutrition (2023) Vol. 64, Iss. 20, pp. 7045-7066
Closed Access | Times Cited: 16
Suppression mechanism of L-lysine on the Epigallocatechin-3-gallate-induced loss of myofibrillar protein gelling potential
Mengyuan Wang, Jingchao Kang, Lin Chen, et al.
Food Research International (2023) Vol. 169, pp. 112928-112928
Closed Access | Times Cited: 15
EGCG induced the formation of protein nanofibrils hydrogels with enhanced anti-bacterial activity
Shuifang Mao, Yujun Zeng, Yanming Ren, et al.
Food Hydrocolloids (2024) Vol. 157, pp. 110408-110408
Closed Access | Times Cited: 5
Allergenicity, assembly and applications of ovalbumin in egg white: a review
Bin Ma, Xing Fu, Zhu Ping, et al.
Critical Reviews in Food Science and Nutrition (2023) Vol. 64, Iss. 24, pp. 8672-8688
Closed Access | Times Cited: 11
Interaction and binding mechanism of ovalbumin with cereal phenolic acids: improved structure, antioxidant activity, emulsifying and digestion properties for potential targeted delivery systems
Qin Chen, Yahui Liu, Ying Li, et al.
Food Research International (2023) Vol. 175, pp. 113726-113726
Closed Access | Times Cited: 11
Nanocomplex of (−)-epigallocatechin-3-gallate and glycated ovalbumin based on natural deep eutectic solvents: Binding analysis and functional improvement
Xin Qi, Lixia Yuan, Qiulu Wang, et al.
LWT (2024) Vol. 195, pp. 115855-115855
Open Access | Times Cited: 4
Potential unlocking of self-assembled phosphorylated ovalbumin in stabilizing linalool nanoemulsion: Structural, interfacial, and sustained-release properties
Yajie Song, Zhouyi Xiong, Yu Xun, et al.
Food Hydrocolloids (2025), pp. 111092-111092
Closed Access
Self-assembed preparation of wheat germ gliadin and (-)-epigallo-catechin 3-gallate nanoparticles: Structural characterization, formation mechanism and bioactivity
Zhiyuan Zhu, Z. P. Ding, Yu‐Qing Liu, et al.
Food Bioscience (2025), pp. 105913-105913
Closed Access
Synergistic effects of κ/ι-Carrageenan and partial substitution of NaCl with MgCl2 or CaCl2 on the gel properties of myofibrillar protein
Can Luo, Ruiqi Wang, Yingying Gu, et al.
Food Hydrocolloids (2025), pp. 111279-111279
Closed Access
Proteomic Analysis of the Differences in Heat-Induced Gel Properties of Egg White between Two Chinese Indigenous Duck Breeds
Lei Wang, Fucheng Guo, Jiayuan Zhang, et al.
Journal of Agricultural and Food Chemistry (2025)
Closed Access
Molecular insights into α‐glucosidase inhibition and antiglycation properties affected by the galloyl moiety in (−)‐epigallocatechin‐3‐gallate
Qinhao Guan, Li-Hua Tang, Liangliang Zhang, et al.
Journal of the Science of Food and Agriculture (2023) Vol. 103, Iss. 15, pp. 7381-7392
Closed Access | Times Cited: 9
Non-covalent interactions between large yellow croaker (Pseudosciaena crocea) roe protein isolates and curcumin: Implications for enhanced curcumin delivery
Yi‐Nan Du, Jiao Jia, Jia‐Nan Yan, et al.
Food Bioscience (2024) Vol. 60, pp. 104270-104270
Closed Access | Times Cited: 3
Regulatory Mechanisms of Phosphorylation in Ovalbumin Self-Assembly for Aggregates Formation: Insights into Size, Structure, and Morphology
Zhouyi Xiong, Tingting Weng, Jihui Wang, et al.
Food Hydrocolloids (2024) Vol. 157, pp. 110431-110431
Closed Access | Times Cited: 3
Fabrication of heat-stable composite microparticles from egg and whey proteins and their application in emulsion stabilization
Zahra Allahdad, Stéphane Salmieri, Monique Lacroix
Food Hydrocolloids (2023) Vol. 144, pp. 108943-108943
Closed Access | Times Cited: 7
Effect of phlorotannin extracts from Ascophyllum nodosum on the textural properties and structural changes of Apostichopus japonicus
Yicheng Guo, Yu Ming, Xiang Li, et al.
Food Chemistry (2023) Vol. 437, pp. 137918-137918
Closed Access | Times Cited: 7
Changes in the Quality of Myofibrillar Protein Gel Damaged by High Doses of Epigallocatechin-3-Gallate as Affected by the Addition of Amylopectin
Lin Chen, Rong Yang, Xiaojing Fan, et al.
Foods (2023) Vol. 12, Iss. 9, pp. 1790-1790
Open Access | Times Cited: 5
Food Protein Nanofibril Gels: From Conditions, Types and Properties to Applications
Guan Chen, Changyuan Wang, Shixin Fu
Foods (2024) Vol. 13, Iss. 14, pp. 2173-2173
Open Access | Times Cited: 1
Effect of protease hydrolysis on the structure of acidic heating-induced soy protein amyloid fibrils
Xiaoshuai Wang, Yigang Hu, Zichen Cao, et al.
International Journal of Biological Macromolecules (2024) Vol. 282, pp. 137100-137100
Closed Access | Times Cited: 1
Spectroscopic Characterization of the Binding and Release of Hydrophilic, Hydrophobic and Amphiphilic Molecules from Ovalbumin Supramolecular Hydrogels
Ana Vesković, Danica Bajuk‐Bogdanović, Vladimir B. Arion, et al.
Gels (2022) Vol. 9, Iss. 1, pp. 14-14
Open Access | Times Cited: 5
Page 1 - Next Page

Scroll to top