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:
Comparative analysis of carrageenan/ovalbumin and carrageenan oligosaccharide/ovalbumin complexes
Hujun Xie, Qing Cao, Yingying Jiang, et al.
Food Hydrocolloids (2024) Vol. 158, pp. 110605-110605
Closed Access | Times Cited: 6
Hujun Xie, Qing Cao, Yingying Jiang, et al.
Food Hydrocolloids (2024) Vol. 158, pp. 110605-110605
Closed Access | Times Cited: 6
Showing 6 citing articles:
Amyloid protein fibrils serve as an ice recrystallization inhibitor for ice cream
Shengjie Gao, Shuo Liu, Z.-M. Liu, et al.
Food Hydrocolloids (2025) Vol. 163, pp. 111044-111044
Closed Access
Shengjie Gao, Shuo Liu, Z.-M. Liu, et al.
Food Hydrocolloids (2025) Vol. 163, pp. 111044-111044
Closed Access
Potential unlocking of self-assembled phosphorylated ovalbumin in stabilizing linalool nanoemulsion: Structural, interfacial, and sustained-release properties
Yajie Song, Z. Xiong, Yu Xun, et al.
Food Hydrocolloids (2025), pp. 111092-111092
Closed Access
Yajie Song, Z. Xiong, Yu Xun, et al.
Food Hydrocolloids (2025), pp. 111092-111092
Closed Access
Heat-induced mung protein isolate hydrogels enhanced via chitosan: Mechanisms and applications in β-carotene encapsulation
Shanshan Wu, Hui‐Wen Gu, Yidan Xu, et al.
Food Hydrocolloids (2025), pp. 111113-111113
Open Access
Shanshan Wu, Hui‐Wen Gu, Yidan Xu, et al.
Food Hydrocolloids (2025), pp. 111113-111113
Open Access
How the ovalbumin modulates the conformation of zein through protein-protein interactions
Hujun Xie, Hao Li, Lei Liu, et al.
Food Hydrocolloids (2024), pp. 110696-110696
Closed Access | Times Cited: 3
Hujun Xie, Hao Li, Lei Liu, et al.
Food Hydrocolloids (2024), pp. 110696-110696
Closed Access | Times Cited: 3
Fabrication and characterization of lysozyme fibrils/Zein complexes for resveratrol encapsulation: Improving stability, antioxidant and antibacterial activities
Min Huang, Yuling Song, Han Wang, et al.
Food Chemistry (2024), pp. 141746-141746
Closed Access | Times Cited: 1
Min Huang, Yuling Song, Han Wang, et al.
Food Chemistry (2024), pp. 141746-141746
Closed Access | Times Cited: 1
Effects of collagen hydrolysate on the stability of anthocyanins: Degradation kinetics, conformational change and interactional characteristics
Gerui Ren, Ying He, Lei Liu, et al.
Food Chemistry (2024) Vol. 464, pp. 141513-141513
Closed Access
Gerui Ren, Ying He, Lei Liu, et al.
Food Chemistry (2024) Vol. 464, pp. 141513-141513
Closed Access
Encapsulation of EGCG by whey protein isolate and β-cyclodextrin nanocomplexes: A strategy to mask the bitter and astringent taste and increase the stability in beverages
Hujun Xie, Han Wang, Min Huang, et al.
Food Hydrocolloids (2024), pp. 110760-110760
Closed Access
Hujun Xie, Han Wang, Min Huang, et al.
Food Hydrocolloids (2024), pp. 110760-110760
Closed Access
