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:
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
Showing 1 citing articles:
Gellan Gum Enhances the Quality of Egg-Based Yoghurt by Changing the Water Phase Distribution and Improving the Gel Texture
Yuanyuan Zhang, Jianwei Zang, Shutong Liu, et al.
Foods (2025) Vol. 14, Iss. 2, pp. 296-296
Open Access
Yuanyuan Zhang, Jianwei Zang, Shutong Liu, et al.
Foods (2025) Vol. 14, Iss. 2, pp. 296-296
Open Access
Aspartic acid-mediated heat-stressed egg white liquid: mechanism of controlled thermal aggregation and enhancement of gel properties
Jingnan Zang, Mingmin Qing, Yujie Chi, et al.
Food Hydrocolloids (2025), pp. 111137-111137
Closed Access
Jingnan Zang, Mingmin Qing, Yujie Chi, et al.
Food Hydrocolloids (2025), pp. 111137-111137
Closed Access
