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:
Influence of synergistic/competitive interactions of nonionic emulsifiers and proteins on the foam stability of whole egg liquids: Based on air-water and oil-water dual interface perspectives
Yuanyuan Zhang, Haobo Jin, Yanli Wang, et al.
Food Hydrocolloids (2024) Vol. 158, pp. 110580-110580
Closed Access | Times Cited: 5
Yuanyuan Zhang, Haobo Jin, Yanli Wang, et al.
Food Hydrocolloids (2024) Vol. 158, pp. 110580-110580
Closed Access | Times Cited: 5
Showing 5 citing articles:
Structural modification of whey protein isolate via electrostatic complexation with Tremella polysaccharides and its effect on emulsion stability at pH 4.5
Yongqing Ma, Hai‐Yan Sun, Shanshan Zhang, et al.
International Journal of Biological Macromolecules (2025) Vol. 297, pp. 139870-139870
Closed Access
Yongqing Ma, Hai‐Yan Sun, Shanshan Zhang, et al.
International Journal of Biological Macromolecules (2025) Vol. 297, pp. 139870-139870
Closed Access
The impact of fish oil oxidation on interfacial properties and system stability of cod protein
Ting-qi Yang, Kaiyu Jiang, Songlin Liu, et al.
Food Research International (2025) Vol. 203, pp. 115904-115904
Closed Access
Ting-qi Yang, Kaiyu Jiang, Songlin Liu, et al.
Food Research International (2025) Vol. 203, pp. 115904-115904
Closed Access
Relationship between fat crystallization, interfacial properties and qualities of whipped cream: Effect of lactic acid esters of monoglycerides
Ren Yan, Hongfang Cao, Jinge Wang, et al.
Food Chemistry (2025) Vol. 475, pp. 143235-143235
Closed Access
Ren Yan, Hongfang Cao, Jinge Wang, et al.
Food Chemistry (2025) Vol. 475, pp. 143235-143235
Closed Access
Preparation and characterization of O/W emulsion stabilized by lysozyme and sugar beet pectin complexes formed by electrostatic self-assembly
Yingmei Wu, Yuanwen Gong, Xin Li, et al.
International Journal of Biological Macromolecules (2025) Vol. 305, pp. 141117-141117
Closed Access
Yingmei Wu, Yuanwen Gong, Xin Li, et al.
International Journal of Biological Macromolecules (2025) Vol. 305, pp. 141117-141117
Closed Access
Pea protein isolate-wheat bran arabinoxylan glycated complex improves the physical stability and bioaccessibility of O/W emulsion
Tingwei Zhu, Duoduo Zhang, Dingyang Lv, et al.
International Journal of Biological Macromolecules (2025) Vol. 309, pp. 143162-143162
Closed Access
Tingwei Zhu, Duoduo Zhang, Dingyang Lv, et al.
International Journal of Biological Macromolecules (2025) Vol. 309, pp. 143162-143162
Closed Access
Lipid-Derived Electrophiles Modify Proteins and Alter Their Interfacial Behavior: The Distinct Mediating Role of the Interface
Wei Gong, Kaiyu Jiang, Ting-qi Yang, et al.
ACS Nano (2025)
Closed Access
Wei Gong, Kaiyu Jiang, Ting-qi Yang, et al.
ACS Nano (2025)
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
