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:
Combined effects of NaOH, NaCl, and heat on the characteristics of ovalbumin gel and the exploration of the mechanism of transparent gel formation
Hui Xue, Tianfeng Han, Guowen Zhang, et al.
Food Hydrocolloids (2023) Vol. 140, pp. 108589-108589
Closed Access | Times Cited: 14
Hui Xue, Tianfeng Han, Guowen Zhang, et al.
Food Hydrocolloids (2023) Vol. 140, pp. 108589-108589
Closed Access | Times Cited: 14
Showing 14 citing articles:
Preparation and 3D printing of high internal-phase Pickering emulsions stabilized by chicken egg white microgel
Xiliang Yu, Lin Han, Jiaqi Liu, et al.
Food Hydrocolloids (2023) Vol. 147, pp. 109393-109393
Closed Access | Times Cited: 25
Xiliang Yu, Lin Han, Jiaqi Liu, et al.
Food Hydrocolloids (2023) Vol. 147, pp. 109393-109393
Closed Access | Times Cited: 25
Biomacromolecular carriers based hydrophobic natural products for potential cancer therapy
Weichun Pan, Feina Gu, Xinyu Yan, et al.
International Journal of Biological Macromolecules (2024) Vol. 269, pp. 132274-132274
Closed Access | Times Cited: 5
Weichun Pan, Feina Gu, Xinyu Yan, et al.
International Journal of Biological Macromolecules (2024) Vol. 269, pp. 132274-132274
Closed Access | Times Cited: 5
Dysphagia food: Impact of soy protein isolate (SPI) addition on textural, physicochemical and microstructural properties of peach complex gels
Jin Xie, Jinfeng Bi, Nicolas Jacquet, et al.
Food Hydrocolloids (2024) Vol. 154, pp. 110130-110130
Closed Access | Times Cited: 4
Jin Xie, Jinfeng Bi, Nicolas Jacquet, et al.
Food Hydrocolloids (2024) Vol. 154, pp. 110130-110130
Closed Access | Times Cited: 4
Heat-induced aggregation behavior of wheat gluten after adding citrus pectin with different esterification degree
Wanlu Shi, Jinfeng Chen, Yanli Cui, et al.
Food Hydrocolloids (2023) Vol. 147, pp. 109420-109420
Closed Access | Times Cited: 12
Wanlu Shi, Jinfeng Chen, Yanli Cui, et al.
Food Hydrocolloids (2023) Vol. 147, pp. 109420-109420
Closed Access | Times Cited: 12
Effect of partial substitution of NaCl by KCl on aggregation behavior and gel properties of beef myosin
Chuanlong Yu, Lingli Chen, Kehui Ouyang, et al.
Food Chemistry (2024) Vol. 458, pp. 140178-140178
Closed Access | Times Cited: 3
Chuanlong Yu, Lingli Chen, Kehui Ouyang, et al.
Food Chemistry (2024) Vol. 458, pp. 140178-140178
Closed Access | Times Cited: 3
A mechanistic investigation into combined influences of NaCl and extrusion temperature on fibrous structures of high-moisture textured yeast protein
Songgang Xia, Jian Song, Chengxin Ma, et al.
Food Chemistry (2024) Vol. 460, pp. 140421-140421
Closed Access | Times Cited: 3
Songgang Xia, Jian Song, Chengxin Ma, et al.
Food Chemistry (2024) Vol. 460, pp. 140421-140421
Closed Access | Times Cited: 3
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: 10
Qin Chen, Yahui Liu, Ying Li, et al.
Food Research International (2023) Vol. 175, pp. 113726-113726
Closed Access | Times Cited: 10
Chicken Egg White Gels: Fabrication, Modification, and Applications in Foods and Oral Nutraceutical Delivery
Junhua Li, Xuechun Wang, Cuihua Chang, et al.
Foods (2024) Vol. 13, Iss. 12, pp. 1834-1834
Open Access | Times Cited: 2
Junhua Li, Xuechun Wang, Cuihua Chang, et al.
Foods (2024) Vol. 13, Iss. 12, pp. 1834-1834
Open Access | Times Cited: 2
Interpreting the “twice gelation” mechanism of a novel egg-based yoghurt through the dynamics of rheology, microstructure, and intermolecular forces
Jianwei Zang, Haiting You, S.M. Li, et al.
Food Bioscience (2023) Vol. 56, pp. 103318-103318
Closed Access | Times Cited: 7
Jianwei Zang, Haiting You, S.M. Li, et al.
Food Bioscience (2023) Vol. 56, pp. 103318-103318
Closed Access | Times Cited: 7
Structural responses of zein-based oil-in-glycerol emulsion gels during freeze-thawing and heating
Ruoning Zhang, Yinguo Ma, Yao Lu, et al.
Colloids and Surfaces A Physicochemical and Engineering Aspects (2024) Vol. 689, pp. 133747-133747
Closed Access | Times Cited: 1
Ruoning Zhang, Yinguo Ma, Yao Lu, et al.
Colloids and Surfaces A Physicochemical and Engineering Aspects (2024) Vol. 689, pp. 133747-133747
Closed Access | Times Cited: 1
Hydrogel foam with designed structural properties of egg white protein through building aggregates as potential dysphagia food
Xinyue Zhang, Zhiyuan Wang, Gan Hu, et al.
Food Hydrocolloids (2024) Vol. 158, pp. 110584-110584
Closed Access
Xinyue Zhang, Zhiyuan Wang, Gan Hu, et al.
Food Hydrocolloids (2024) Vol. 158, pp. 110584-110584
Closed Access
Transparent mechanism of salted egg (white) hierarchically and synergistically driven by NaCl, NaOH and thermal treatment: Based on empirical data and molecular simulation
Le Chen, Shiqin Dong, Xu Peng, et al.
Food Chemistry (2024) Vol. 463, pp. 141321-141321
Closed Access
Le Chen, Shiqin Dong, Xu Peng, et al.
Food Chemistry (2024) Vol. 463, pp. 141321-141321
Closed Access
Construction of mixed gels of yolk granules and salted ovalbumin driven by pH: phase behavior and calcium bioaccessibility
Xueying Wang, Nan Zhang, Zeyang Wu, et al.
Food Hydrocolloids (2024), pp. 110682-110682
Closed Access
Xueying Wang, Nan Zhang, Zeyang Wu, et al.
Food Hydrocolloids (2024), pp. 110682-110682
Closed Access
Structure formation mechanism of pectin-soy protein isolate gels: Unraveling the role of peach pectin fractions
Jin Xie, Jinfeng Bi, Nicolas Jacquet, et al.
International Journal of Biological Macromolecules (2024) Vol. 281, pp. 136429-136429
Closed Access
Jin Xie, Jinfeng Bi, Nicolas Jacquet, et al.
International Journal of Biological Macromolecules (2024) Vol. 281, pp. 136429-136429
Closed Access
