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:
Exploring the phase behavior of natural egg yolk-carboxymethyl cellulose concentrate: Impact on emulsification and gelling properties
Jingjie Hou, Hongyu Chang, Yufei Liu, et al.
Food Hydrocolloids (2024) Vol. 157, pp. 110385-110385
Closed Access | Times Cited: 8
Jingjie Hou, Hongyu Chang, Yufei Liu, et al.
Food Hydrocolloids (2024) Vol. 157, pp. 110385-110385
Closed Access | Times Cited: 8
Showing 8 citing articles:
Charge density of carboxymethyl cellulose affects depletion attraction-stabilized egg yolk Pickering emulsion gels: Rheological and interfacial properties
Jingjie Hou, Yujia Liu, Zhong‐Tao Jiang, et al.
Food Hydrocolloids (2024) Vol. 159, pp. 110612-110612
Closed Access | Times Cited: 7
Jingjie Hou, Yujia Liu, Zhong‐Tao Jiang, et al.
Food Hydrocolloids (2024) Vol. 159, pp. 110612-110612
Closed Access | Times Cited: 7
Citric Acid Improves Egg White Protein Foaming Characteristics and Meringue 3D Printing Performance
Huajiang Zhang, Shihui Hua, Mengzhuo Liu, et al.
Foods (2025) Vol. 14, Iss. 2, pp. 198-198
Open Access
Huajiang Zhang, Shihui Hua, Mengzhuo Liu, et al.
Foods (2025) Vol. 14, Iss. 2, pp. 198-198
Open Access
Covalent modulation of zein surface potential by gallic acid to enhance the formation of electrostatic-driven ternary antioxidant complex coacervates with chitosan
Jinsong Zhang, Zhiheng Wang, Xinling Wu, et al.
Food Chemistry (2025), pp. 143233-143233
Closed Access
Jinsong Zhang, Zhiheng Wang, Xinling Wu, et al.
Food Chemistry (2025), pp. 143233-143233
Closed Access
Strategy to kill two birds with one stone: High internal phase Pickering emulsions to modulate 3D printed pork texture as a dysphagia diet
Jingjie Hou, Mengzhuo Liu, Yujia Liu, et al.
Food Chemistry (2024) Vol. 463, pp. 141319-141319
Closed Access | Times Cited: 3
Jingjie Hou, Mengzhuo Liu, Yujia Liu, et al.
Food Chemistry (2024) Vol. 463, pp. 141319-141319
Closed Access | Times Cited: 3
Egg white protein‑sodium alginate smart labels based on pH-driven method and nonphase change 3D printing in mackerel freshness response
Siyao Han, Dekun Meng, Yujia Liu, et al.
International Journal of Biological Macromolecules (2024), pp. 139404-139404
Closed Access | Times Cited: 1
Siyao Han, Dekun Meng, Yujia Liu, et al.
International Journal of Biological Macromolecules (2024), pp. 139404-139404
Closed Access | Times Cited: 1
3D printing cassava starch-ovalbumin intelligent labels: Co-pigmentation effects of gallic acid on anthocyanins
Guixin Tan, Jingjie Hou, Dekun Meng, et al.
International Journal of Biological Macromolecules (2024) Vol. 281, pp. 135684-135684
Closed Access
Guixin Tan, Jingjie Hou, Dekun Meng, et al.
International Journal of Biological Macromolecules (2024) Vol. 281, pp. 135684-135684
Closed Access
Egg Yolk, a Multifunctional Emulsifier: New Insights on Factors Influencing and Mechanistic Pathways in Egg Yolk Emulsification
Rajat Suhag
Applied Sciences (2024) Vol. 14, Iss. 21, pp. 9692-9692
Open Access
Rajat Suhag
Applied Sciences (2024) Vol. 14, Iss. 21, pp. 9692-9692
Open Access
Preparation and Characterization of Egg White Protein-Based Composite Edible Coating Containing Thymol Nanoemulsion
Huajiang Zhang, Afeng Wei, Rui Chuang, et al.
Foods (2024) Vol. 13, Iss. 23, pp. 3809-3809
Open Access
Huajiang Zhang, Afeng Wei, Rui Chuang, et al.
Foods (2024) Vol. 13, Iss. 23, pp. 3809-3809
Open Access
Interfacial Properties and Structure of Emulsions and Foams Co-Stabilized by Span Emulsifiers of Varying Carbon Chain Lengths and Egg Yolk Granules
Wenyan Liu, Jingxia Cao, Qixin Zhang, et al.
Foods (2024) Vol. 14, Iss. 1, pp. 35-35
Open Access
Wenyan Liu, Jingxia Cao, Qixin Zhang, et al.
Foods (2024) Vol. 14, Iss. 1, pp. 35-35
Open Access
