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:
Joint effects of enzymatic and high-intensity ultrasonic on the emulsifying propertiesof egg yolk
Zhihui Yu, Jingrong Hu, Shuxiao Gao, et al.
Food Research International (2022) Vol. 156, pp. 111146-111146
Closed Access | Times Cited: 15
Zhihui Yu, Jingrong Hu, Shuxiao Gao, et al.
Food Research International (2022) Vol. 156, pp. 111146-111146
Closed Access | Times Cited: 15
Showing 15 citing articles:
Foaming and structural properties of egg yolk components microgel particles and their adsorption characteristics at the air-water interface
Jiahan Liu, Yuemeng Wang, Yuxin Zou, et al.
Food Hydrocolloids (2024) Vol. 152, pp. 109842-109842
Closed Access | Times Cited: 7
Jiahan Liu, Yuemeng Wang, Yuxin Zou, et al.
Food Hydrocolloids (2024) Vol. 152, pp. 109842-109842
Closed Access | Times Cited: 7
Development and characterization of curcumin-loaded chitosan/egg yolk freshness-keeping edible films for chilled fresh pork packaging application
Yiting Jiang, Yunxin Sun, Chengfeng Wei, et al.
International Journal of Biological Macromolecules (2024) Vol. 276, pp. 133907-133907
Closed Access | Times Cited: 5
Yiting Jiang, Yunxin Sun, Chengfeng Wei, et al.
International Journal of Biological Macromolecules (2024) Vol. 276, pp. 133907-133907
Closed Access | Times Cited: 5
Mechanism of ultrasonic combined with different fields on protein complex system and its effect on its functional characteristics and application: A review
Sheng Qian, Tiantong Lan, Xu Zhao, et al.
Ultrasonics Sonochemistry (2023) Vol. 98, pp. 106532-106532
Open Access | Times Cited: 13
Sheng Qian, Tiantong Lan, Xu Zhao, et al.
Ultrasonics Sonochemistry (2023) Vol. 98, pp. 106532-106532
Open Access | Times Cited: 13
The effects of high‐intensity ultrasonic treatment on emulsification, rheological properties, and flow behavior of liquid egg yolk
Yoshimasa Tsujii, Akihiro Handa, Po‐Hsien Li, et al.
Food Frontiers (2024) Vol. 5, Iss. 3, pp. 1353-1369
Open Access | Times Cited: 2
Yoshimasa Tsujii, Akihiro Handa, Po‐Hsien Li, et al.
Food Frontiers (2024) Vol. 5, Iss. 3, pp. 1353-1369
Open Access | Times Cited: 2
Enhancement of nutritional, organoleptic, and umami qualities of chicken soup induced by enzymatic pre-treatment of chicken
Ziyan Yue, Jing Lai, Qiqiong Li, et al.
Food Chemistry X (2024) Vol. 24, pp. 101914-101914
Open Access | Times Cited: 2
Ziyan Yue, Jing Lai, Qiqiong Li, et al.
Food Chemistry X (2024) Vol. 24, pp. 101914-101914
Open Access | Times Cited: 2
Effects of addition of Clitocybe squamulose on nutrients and formation of micro-nanoparticles in Chinese three-yellow chicken soup
Suozhu Wu, Zhiming Meng, Ziyan Yue, et al.
LWT (2023) Vol. 191, pp. 115593-115593
Open Access | Times Cited: 5
Suozhu Wu, Zhiming Meng, Ziyan Yue, et al.
LWT (2023) Vol. 191, pp. 115593-115593
Open Access | Times Cited: 5
Enhancing salt-induced gelation of egg yolk granules through pH-ultrasound combined treatment: A physicochemical and microstructural analysis
Dan Zheng, Danrong Yu, Shuai Lin, et al.
Ultrasonics Sonochemistry (2024) Vol. 111, pp. 107101-107101
Open Access
Dan Zheng, Danrong Yu, Shuai Lin, et al.
Ultrasonics Sonochemistry (2024) Vol. 111, pp. 107101-107101
Open Access
Studies on the complex interactions of different egg yolk proteins and their roles on rheological properties and stability of high internal phase Pickering emulsions
Jiahao Bie, Jinxuan Cao, Zhiguo Peng, et al.
Food Hydrocolloids (2024), pp. 110755-110755
Closed Access
Jiahao Bie, Jinxuan Cao, Zhiguo Peng, et al.
Food Hydrocolloids (2024), pp. 110755-110755
Closed Access
Exploration on the stability changes and flavor profiles of duck soup during cooking
Le Wang, Bing Zhao, Xiaoyu Cheng, et al.
LWT (2024), pp. 116905-116905
Open Access
Le Wang, Bing Zhao, Xiaoyu Cheng, et al.
LWT (2024), pp. 116905-116905
Open 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
Modification Effects of Microorganisms and Enzymes on Egg Components: A Review
Xiaohui Lv, Zhijun Xia, Xuan Yao, et al.
Journal of Agricultural and Food Chemistry (2024) Vol. 72, Iss. 46, pp. 25462-25480
Closed Access
Xiaohui Lv, Zhijun Xia, Xuan Yao, et al.
Journal of Agricultural and Food Chemistry (2024) Vol. 72, Iss. 46, pp. 25462-25480
Closed Access
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
Ultrasonic Eliminates Heat-Induced Aggregation of Modified Degreased Egg Yolk Powder: Functional Properties and Structural Characterization
Jingxuan Zhang, Gao Song, Te Li
(2024)
Closed Access
Jingxuan Zhang, Gao Song, Te Li
(2024)
Closed Access
Preparation and characterization of natural microcapsules EYG (egg yolk granules) with OPO(1,3-dioleic acid-2-palmitic acid triglyceride): Unique application of EYG riches in low/high-density lipoproteins on OPO stability
Yeting Wu, Qinyue Tang, Zhe Li, et al.
International Journal of Biological Macromolecules (2024) Vol. 288, pp. 138667-138667
Closed Access
Yeting Wu, Qinyue Tang, Zhe Li, et al.
International Journal of Biological Macromolecules (2024) Vol. 288, pp. 138667-138667
Closed Access
Improvement of emulsification of egg yolk powder: protein modification techniques
Rui Chuang, Mengzhuo Liu, Dekun Meng, et al.
Food Science of Animal Products (2024) Vol. 2, Iss. 4, pp. 9240095-9240095
Open Access
Rui Chuang, Mengzhuo Liu, Dekun Meng, et al.
Food Science of Animal Products (2024) Vol. 2, Iss. 4, pp. 9240095-9240095
Open Access
