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:
Synergistic adsorption of surface-active components at the air-liquid interface improves foaming properties of plant-based egg analogues
Z.P. Lu, Pin-Rou Lee, Hongshun Yang
Food Hydrocolloids (2022) Vol. 137, pp. 108414-108414
Closed Access | Times Cited: 23
Z.P. Lu, Pin-Rou Lee, Hongshun Yang
Food Hydrocolloids (2022) Vol. 137, pp. 108414-108414
Closed Access | Times Cited: 23
Showing 23 citing articles:
Kappa-carrageenan improves the gelation and structures of soy protein isolate through the formation of hydrogen bonding and electrostatic interactions
Z.P. Lu, Pin-Rou Lee, Hongshun Yang
Food Hydrocolloids (2023) Vol. 140, pp. 108585-108585
Closed Access | Times Cited: 70
Z.P. Lu, Pin-Rou Lee, Hongshun Yang
Food Hydrocolloids (2023) Vol. 140, pp. 108585-108585
Closed Access | Times Cited: 70
Investigating the influence mechanism of interfacial protein and lipid changes on the foam properties of whole egg liquid
Yuanyuan Zhang, Haobo Jin, Yaqin Yang, et al.
Food Hydrocolloids (2024) Vol. 150, pp. 109759-109759
Open Access | Times Cited: 9
Yuanyuan Zhang, Haobo Jin, Yaqin Yang, et al.
Food Hydrocolloids (2024) Vol. 150, pp. 109759-109759
Open Access | Times Cited: 9
Optimization of welan gum extraction and purification using lysozyme and alkaline protease
Yuying Wang, Tian-tian Zhang, Li Zhu, et al.
Applied Microbiology and Biotechnology (2024) Vol. 108, Iss. 1
Open Access | Times Cited: 8
Yuying Wang, Tian-tian Zhang, Li Zhu, et al.
Applied Microbiology and Biotechnology (2024) Vol. 108, Iss. 1
Open Access | Times Cited: 8
High-performance lightweight foam concrete enabled by compositing ultra-stable hydrophobic aqueous foam
Xuesen Lv, Wenxiang Cao, Marcus Yio, et al.
Cement and Concrete Composites (2024) Vol. 152, pp. 105675-105675
Closed Access | Times Cited: 8
Xuesen Lv, Wenxiang Cao, Marcus Yio, et al.
Cement and Concrete Composites (2024) Vol. 152, pp. 105675-105675
Closed Access | Times Cited: 8
Enhance quinoa protein foaming properties through amyloid-like fibrillation and 2S albumin blending
Longwei Chen, Chi Zhang, Xi Yu, et al.
Food Hydrocolloids (2025), pp. 111154-111154
Closed Access | Times Cited: 1
Longwei Chen, Chi Zhang, Xi Yu, et al.
Food Hydrocolloids (2025), pp. 111154-111154
Closed Access | Times Cited: 1
Polyphenol improve the foaming properties of soybean isolate protein: Structural, physicochemical property changes and application in angel cake
Yilun Wang, Shicheng Dai, Ziteng Lian, et al.
International Journal of Biological Macromolecules (2024) Vol. 277, pp. 134315-134315
Closed Access | Times Cited: 6
Yilun Wang, Shicheng Dai, Ziteng Lian, et al.
International Journal of Biological Macromolecules (2024) Vol. 277, pp. 134315-134315
Closed Access | Times Cited: 6
Dielectric Barrier Discharge Cold Atmospheric Plasma Treatment of Egg White Protein: Insights into the Functional, Rheological, and Structural Properties
Mustapha Muhammad Nasiru, Evans Frimpong Boateng, Fawze Alnadari, et al.
Food and Bioprocess Technology (2023) Vol. 17, Iss. 4, pp. 955-976
Closed Access | Times Cited: 13
Mustapha Muhammad Nasiru, Evans Frimpong Boateng, Fawze Alnadari, et al.
Food and Bioprocess Technology (2023) Vol. 17, Iss. 4, pp. 955-976
Closed Access | Times Cited: 13
Exploring the potential of plant-based emulsion gels enriched with β-glucan and potato protein as egg yolk alternatives
Sisheng Li, Minna Luo, Donpon Wannasin, et al.
Food Hydrocolloids (2023) Vol. 148, pp. 109511-109511
Open Access | Times Cited: 12
Sisheng Li, Minna Luo, Donpon Wannasin, et al.
Food Hydrocolloids (2023) Vol. 148, pp. 109511-109511
Open Access | Times Cited: 12
Biochemical insights into tea foam: A comparative study across six categories
Zixin Ni, Wei Chen, Hongjing Pan, et al.
Food Chemistry X (2024) Vol. 23, pp. 101596-101596
Open Access | Times Cited: 4
Zixin Ni, Wei Chen, Hongjing Pan, et al.
Food Chemistry X (2024) Vol. 23, pp. 101596-101596
Open Access | Times Cited: 4
Toward Diverse Plant Proteins for Food Innovation
Woojeong Kim, Canice Chun‐Yin Yiu, Yong Wang, et al.
Advanced Science (2024) Vol. 11, Iss. 38
Open Access | Times Cited: 4
Woojeong Kim, Canice Chun‐Yin Yiu, Yong Wang, et al.
Advanced Science (2024) Vol. 11, Iss. 38
Open Access | Times Cited: 4
Effects of legume-based aquafaba on batter rheology and quality characteristics of microwave-infrared baked cakes
Alara Cagdan Akbin, Elif Turabi Yolaçaner, Gülüm Şümnü
Physics of Fluids (2025) Vol. 37, Iss. 1
Closed Access
Alara Cagdan Akbin, Elif Turabi Yolaçaner, Gülüm Şümnü
Physics of Fluids (2025) Vol. 37, Iss. 1
Closed Access
Plant-based yolk alternatives based on alginate-chitosan and gellan gum-chitosan double hydrogel network using reverse spherification technology
Xiangfang Hu, Zong Meng
Food Chemistry (2025) Vol. 476, pp. 143409-143409
Closed Access
Xiangfang Hu, Zong Meng
Food Chemistry (2025) Vol. 476, pp. 143409-143409
Closed Access
Using HPMC to improve sensory properties of vegan omelet analogue: Effect of HPMC on water retention, oil adsorption, and thermal gelation
Z.P. Lu, Pin-Rou Lee, Hongshun Yang
Food Hydrocolloids (2023) Vol. 144, pp. 108938-108938
Closed Access | Times Cited: 10
Z.P. Lu, Pin-Rou Lee, Hongshun Yang
Food Hydrocolloids (2023) Vol. 144, pp. 108938-108938
Closed Access | Times Cited: 10
Dry‐fractionated protein concentrate as egg replacer in sponge cake: how the rheological properties of the batters affect the physical and structural quality of the products
Davide De Angelis, Vittoria Latrofa, Giacomo Squeo, et al.
Journal of the Science of Food and Agriculture (2023) Vol. 104, Iss. 2, pp. 1190-1199
Open Access | Times Cited: 9
Davide De Angelis, Vittoria Latrofa, Giacomo Squeo, et al.
Journal of the Science of Food and Agriculture (2023) Vol. 104, Iss. 2, pp. 1190-1199
Open Access | Times Cited: 9
Effects of Heating Treatment on Functional and Structural Properties of Liquid Whole Egg
Huiyong Wang, Yanqiu Ma, Yujie Chi
Foods (2023) Vol. 12, Iss. 7, pp. 1474-1474
Open Access | Times Cited: 8
Huiyong Wang, Yanqiu Ma, Yujie Chi
Foods (2023) Vol. 12, Iss. 7, pp. 1474-1474
Open Access | Times Cited: 8
Effect of egg yolk lipoproteins on foaming properties and interfacial behavior of egg white: Insights into implications for aerated food production
Zizhen Sun, Yixuan Yang, Xinyue Zhang, et al.
Colloids and Surfaces A Physicochemical and Engineering Aspects (2023) Vol. 679, pp. 132558-132558
Closed Access | Times Cited: 8
Zizhen Sun, Yixuan Yang, Xinyue Zhang, et al.
Colloids and Surfaces A Physicochemical and Engineering Aspects (2023) Vol. 679, pp. 132558-132558
Closed Access | Times Cited: 8
Evaluation of mung bean protein and aquafaba as co-stabilizer for sour aerated emulsions
Lai Wei, Tianai Ge, Jing Zhao, et al.
Food Hydrocolloids (2023) Vol. 146, pp. 109196-109196
Open Access | Times Cited: 7
Lai Wei, Tianai Ge, Jing Zhao, et al.
Food Hydrocolloids (2023) Vol. 146, pp. 109196-109196
Open Access | Times Cited: 7
Flourless plant-based egg analogue based on protein and curdlan: Thermogel behavior regulation and foam stabilization analysis
Xiangfang Hu, Zong Meng
Food Hydrocolloids (2024) Vol. 156, pp. 110346-110346
Closed Access | Times Cited: 2
Xiangfang Hu, Zong Meng
Food Hydrocolloids (2024) Vol. 156, pp. 110346-110346
Closed Access | Times Cited: 2
Structural characteristics, techno-functionalities, innovation applications and future prospects of soybean β-conglycinin/glycinin: a comprehensive review
Zhen Yang, Dongze Li, Liang Chen, et al.
Critical Reviews in Food Science and Nutrition (2024), pp. 1-18
Closed Access | Times Cited: 2
Zhen Yang, Dongze Li, Liang Chen, et al.
Critical Reviews in Food Science and Nutrition (2024), pp. 1-18
Closed Access | Times Cited: 2
Investigation of the Effects of Phenolic Extracts Obtained from Agro-Industrial Food Wastes on Gelatin Modification
Huseyin Demircan, Rasim Alper Oral, Ömer Said Toker, et al.
ACS Omega (2024) Vol. 9, Iss. 18, pp. 20263-20276
Open Access | Times Cited: 1
Huseyin Demircan, Rasim Alper Oral, Ömer Said Toker, et al.
ACS Omega (2024) Vol. 9, Iss. 18, pp. 20263-20276
Open Access | Times Cited: 1
Rheological and Textural Properties of Food Analogues
İlkem Demirkesen, Behiç Mert, Rui R. Costa, et al.
(2024), pp. 291-328
Closed Access | Times Cited: 1
İlkem Demirkesen, Behiç Mert, Rui R. Costa, et al.
(2024), pp. 291-328
Closed Access | Times Cited: 1
Development and Application of Magnesium Citrate-Functionalized Starch-Based Nanomaterials in Enhancing the Fortification of Vitamin D3: Batch and Release Performance Studies
Amal M. Badran, Afif Hethnawi, U. Uthumporn, et al.
ACS Food Science & Technology (2024) Vol. 4, Iss. 11, pp. 2562-2574
Closed Access
Amal M. Badran, Afif Hethnawi, U. Uthumporn, et al.
ACS Food Science & Technology (2024) Vol. 4, Iss. 11, pp. 2562-2574
Closed Access
Recent innovations for improving the techno‐functional properties of plant‐based egg analogs and egg‐mimicking products to promote their industrialization and commercialization
Ibrahim Khalifa, Zhihua Li, Asad Nawaz, et al.
Comprehensive Reviews in Food Science and Food Safety (2024) Vol. 24, Iss. 1
Open Access
Ibrahim Khalifa, Zhihua Li, Asad Nawaz, et al.
Comprehensive Reviews in Food Science and Food Safety (2024) Vol. 24, Iss. 1
Open Access
