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:
Effects of non-covalently bound polyphenols/vitamins on the structure and functional characteristics of egg yolk powder
Tingting Tang, Xuejing Gao, Junhua Li, et al.
Food Hydrocolloids (2024) Vol. 157, pp. 110429-110429
Closed Access | Times Cited: 5
Tingting Tang, Xuejing Gao, Junhua Li, et al.
Food Hydrocolloids (2024) Vol. 157, pp. 110429-110429
Closed Access | Times Cited: 5
Showing 5 citing articles:
Investigation on the physicochemical properties and volatile components of egg yolk fermented by different lactic acid bacteria and quality evaluation of mayonnaise prepared from fermented egg yolk
Jiahao Bie, Wendi Teng, Zhiguo Peng, et al.
Food Bioscience (2025) Vol. 66, pp. 106261-106261
Closed Access
Jiahao Bie, Wendi Teng, Zhiguo Peng, et al.
Food Bioscience (2025) Vol. 66, pp. 106261-106261
Closed Access
Explore the synergistic effects of Lactobacillus plantarum fermentation and tea polyphenols on the deodorization of egg white powder from the perspective of protein site competition
Ruyi Zhang, Yanjun Yang, Wei Zhang, et al.
Food Chemistry (2025), pp. 144128-144128
Closed Access
Ruyi Zhang, Yanjun Yang, Wei Zhang, et al.
Food Chemistry (2025), pp. 144128-144128
Closed Access
Adsorption mechanism of key off-odor compounds of oyster peptide by V-type starch in the solid-phase environment
Linfan Shi, Yaolin Dai, Peichao Chen, et al.
International Journal of Biological Macromolecules (2024), pp. 138399-138399
Closed Access | Times Cited: 1
Linfan Shi, Yaolin Dai, Peichao Chen, et al.
International Journal of Biological Macromolecules (2024), pp. 138399-138399
Closed Access | Times Cited: 1
Investigation on the Physicochemical Properties and Flavor Characteristics of Egg Yolk Fermented by Different Lactic Acid Bacteria
Jiahao Bie, Ying Wang, Zhiguo Peng, et al.
(2024)
Closed Access
Jiahao Bie, Ying Wang, Zhiguo Peng, et al.
(2024)
Closed 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
