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:
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: 5
Shanshan Wu, Songbai Liu, Ying Li, et al.
Food Hydrocolloids (2024) Vol. 153, pp. 110021-110021
Closed Access | Times Cited: 5
Showing 5 citing articles:
Characterization and mechanism of thermally induced tea polyphenols and egg white proteins gel system and its 3D printing
Lili Liu, Tianyi Xie, Weiwei Cheng, et al.
LWT (2024) Vol. 205, pp. 116488-116488
Open Access | Times Cited: 6
Lili Liu, Tianyi Xie, Weiwei Cheng, et al.
LWT (2024) Vol. 205, pp. 116488-116488
Open Access | Times Cited: 6
Advanced targeted curcumin delivery using biodegradable hierarchical microspheres with calcium pectinate matrix and hyaluronic acid moieties for enhancing colitis amelioration
Jin Feng, Zhen Wang, Xingyu Zhao, et al.
Carbohydrate Polymers (2025) Vol. 353, pp. 123273-123273
Closed Access
Jin Feng, Zhen Wang, Xingyu Zhao, et al.
Carbohydrate Polymers (2025) Vol. 353, pp. 123273-123273
Closed Access
Assembly mechanism of egg white protein-carboxymethyl cellulose based on surface patch binding effect: Interfacial complexation regulates high internal phase emulsion stability
Shanglin Li, Yajuan Li, Yulun Wu, et al.
Food Chemistry (2024) Vol. 467, pp. 142277-142277
Closed Access | Times Cited: 1
Shanglin Li, Yajuan Li, Yulun Wu, et al.
Food Chemistry (2024) Vol. 467, pp. 142277-142277
Closed Access | Times Cited: 1
Physicochemical integration of egg white proteins and milk casein based on phase separation as a stable and optimized colloidal complex
Mohamed Salama, Mostafa Gouda, Mahmoud Abou-Elsoud, et al.
Food Hydrocolloids (2024), pp. 110955-110955
Closed Access | Times Cited: 1
Mohamed Salama, Mostafa Gouda, Mahmoud Abou-Elsoud, et al.
Food Hydrocolloids (2024), pp. 110955-110955
Closed Access | Times Cited: 1
Remarkable Enhancement of Antioxidant Activity of the Ovalbumin–EGCG Conjugate through a Novel Preceding Selective Protection Grafting Strategy
Yumin Wang, Songbai Liu
Journal of Agricultural and Food Chemistry (2024) Vol. 72, Iss. 23, pp. 13320-13327
Closed Access
Yumin Wang, Songbai Liu
Journal of Agricultural and Food Chemistry (2024) Vol. 72, Iss. 23, pp. 13320-13327
Closed Access
