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OpenAlex Citation Counts

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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:

Mechanistic insights into gel formation of egg-based yoghurt: The dynamic changes in physicochemical properties, microstructure, and intermolecular interactions during fermentation
Jianwei Zang, Xiaoyang Pan, Yuanyuan Zhang, et al.
Food Research International (2023) Vol. 172, pp. 113097-113097
Closed Access | Times Cited: 11

Showing 11 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
Egg white fermentation by lactic acid bacteria: Effects on gel characteristics and preliminary investigation of suitable genera
Xiaohui Lv, Haobo Jin, Xing Fu, et al.
Food Bioscience (2024) Vol. 61, pp. 104582-104582
Closed Access | Times Cited: 3
Effects of protein aggregation induced by NaCl and temperature on gelation of silkworm (Antheraea pernyi) pupa raw powder
Yuxin Ding, Lingling Zhao, Yan‐Qun Liu, et al.
International Journal of Biological Macromolecules (2023) Vol. 253, pp. 126679-126679
Closed Access | Times Cited: 7
Interpreting the “twice gelation” mechanism of a novel egg-based yoghurt through the dynamics of rheology, microstructure, and intermolecular forces
Jianwei Zang, Haiting You, S.M. Li, et al.
Food Bioscience (2023) Vol. 56, pp. 103318-103318
Closed Access | Times Cited: 7
Gelation of crocodile myofibrillar protein – κ-carrageenan mixtures in two low-NaCl solution
Qiu Qin Zhang, Jing Tang, Ying Wu, et al.
Food Chemistry (2024) Vol. 445, pp. 138753-138753
Closed Access | Times Cited: 1
Preparation of bovine serum albumin-arabinoxylan cold-set gels by glucono-δ-lactone and salt ions double induction
Ruheng Shen, Xue Yang, Mengying Liu, et al.
International Journal of Biological Macromolecules (2024) Vol. 277, pp. 133596-133596
Closed Access | Times Cited: 1
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
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
Investigating the role of lemon peel fiber in the casein gelation mechanism of low-fat yogurt
Tian Wang, Jianmin Chen, Yanbin Zhong, et al.
Food Hydrocolloids (2024), pp. 110862-110862
Closed Access
Enhancing stability of fermented egg white gels: Influence of guar and xanthan gum addition order during yogurt-like fermentation
Junhua Li, Yingxin Wei, Luping Gu, et al.
International Journal of Biological Macromolecules (2024), pp. 139260-139260
Open Access
Effect of adding sodium caseinate, whey protein concentrateand milk protein concentrate on the physical, rheological and sensory properties of yogurt produced from goat milk
Ashwaq Kadhim Rahi, Dhia I. J. Al-Bedrani, Ali M Saadi, et al.
Journal of Applied and Natural Science (2023) Vol. 15, Iss. 4, pp. 1434-1444
Open Access
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