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OpenAlex Citation Counts

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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:

Environmental stress-induced conformational transitions modulate foaming and gelation properties of glycosylated egg white proteins
Ran Wei, Nan Xiao, Shanguang Guo, et al.
Food Hydrocolloids (2023) Vol. 150, pp. 109643-109643
Closed Access | Times Cited: 10

Showing 10 citing articles:

Enhancement of hydrogen bonds between proteins and polyphenols through magnetic field treatment: Structure, interfacial properties, and emulsifying properties
Yang Chen, Qiaozhu Wei, Yile Chen, et al.
Food Research International (2024) Vol. 192, pp. 114822-114822
Closed Access | Times Cited: 7
Egg white protein under thermal stress: Thermal aggregation orientation and gel properties decline
Jingnan Zang, Mingmin Qing, Yujie Chi, et al.
International Journal of Biological Macromolecules (2025), pp. 139625-139625
Closed Access
Molecular mechanism of protein-lipid interactions in steamed egg gelation and deterioration: A quantitative proteomic study
Shiwen Wang, Gan Hu, Yunxiao Xie, et al.
International Journal of Biological Macromolecules (2025), pp. 140132-140132
Closed Access
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
Impact of NaCl perturbation on physicochemical and structural properties of preheat–treated egg white protein modulating foaming property
Yiwen Ding, Nan Xiao, Shanguang Guo, et al.
Food Chemistry (2024) Vol. 459, pp. 140377-140377
Closed Access | Times Cited: 2
Glucose-induced glycation enhances the foaming properties of Trichosanthes kirilowii seed protein isolate: Insights into structure, interfacial behavior, and proteomics
Dong Peng, Weijuan Huang, Hanxiao Bao, et al.
Food Hydrocolloids (2024) Vol. 157, pp. 110444-110444
Closed Access | Times Cited: 2
Preparation of high internal phase emulsions based on high-temperature glycation-modified egg white protein: Structural characteristics, stability, and β-carotene bioavailability under multi-parameter regulation
Fei Lu, Yujie Chi, Yuan Chi
International Journal of Biological Macromolecules (2024), pp. 137870-137870
Closed Access
Physicochemical, Functional, Molecular, and Surface properties of Bean Proteins grown in the High-Altitude Northern Himalayas
Debojit Baidya Choudhury, Khalid Gul, Rachna Sehrawat
Food Hydrocolloids (2024) Vol. 162, pp. 110957-110957
Closed Access
From molecular interactions to foam dynamics: How ionic strength and pH shape egg white protein performance at the air-water interface
Haobo Jin, S. Zakiuddin Ali, Jiajing Pan, et al.
Food Hydrocolloids (2024), pp. 110991-110991
Closed Access
The molecular mechanism of electrical stimulation on enhancing the foaming properties of egg white liquid
Enyue Zhao, Chan Li, Jing Yuan, et al.
Food Hydrocolloids (2024), pp. 111010-111010
Closed Access
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