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:
Pasteurization of egg white by integrating ultrasound and microwave: Effect on structure and functional properties
Buwei Liu, Furong Jin, Ying Li, et al.
Innovative Food Science & Emerging Technologies (2022) Vol. 79, pp. 103063-103063
Closed Access | Times Cited: 24
Buwei Liu, Furong Jin, Ying Li, et al.
Innovative Food Science & Emerging Technologies (2022) Vol. 79, pp. 103063-103063
Closed Access | Times Cited: 24
Showing 24 citing articles:
An overview of the functional properties of egg white proteins and their application in the food industry
Saeed Mirarab Razi, Hoda Fahim, Sepideh Amirabadi, et al.
Food Hydrocolloids (2022) Vol. 135, pp. 108183-108183
Closed Access | Times Cited: 90
Saeed Mirarab Razi, Hoda Fahim, Sepideh Amirabadi, et al.
Food Hydrocolloids (2022) Vol. 135, pp. 108183-108183
Closed Access | Times Cited: 90
Research progress and application of ultrasonic‐ and microwave‐assisted food processing technology
Mengge Li, Cunshan Zhou, Bo Wang, et al.
Comprehensive Reviews in Food Science and Food Safety (2023) Vol. 22, Iss. 5, pp. 3707-3731
Closed Access | Times Cited: 27
Mengge Li, Cunshan Zhou, Bo Wang, et al.
Comprehensive Reviews in Food Science and Food Safety (2023) Vol. 22, Iss. 5, pp. 3707-3731
Closed Access | Times Cited: 27
Enhancement of foaming properties and storage stability of pasteurized liquid egg white through ultrasound modification
Yuanyuan Zhang, Qi Wang, Haobo Jin, et al.
Food Hydrocolloids (2023) Vol. 146, pp. 109282-109282
Closed Access | Times Cited: 23
Yuanyuan Zhang, Qi Wang, Haobo Jin, et al.
Food Hydrocolloids (2023) Vol. 146, pp. 109282-109282
Closed Access | Times Cited: 23
Impact of Microwave Time on the Structure and Functional Properties of Glycosylated Soy 7S Globulins
Jixin Zhang, Tao Cui, Lan Zhang, et al.
Foods (2025) Vol. 14, Iss. 2, pp. 151-151
Open Access
Jixin Zhang, Tao Cui, Lan Zhang, et al.
Foods (2025) Vol. 14, Iss. 2, pp. 151-151
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
Research and Development Status of Prepared Foods in China: A Review
Bo Yi, Hengyi Xu
Applied Sciences (2023) Vol. 13, Iss. 14, pp. 7998-7998
Open Access | Times Cited: 17
Bo Yi, Hengyi Xu
Applied Sciences (2023) Vol. 13, Iss. 14, pp. 7998-7998
Open Access | Times Cited: 17
Microgels from egg white as novel stabilizers of Pickering emulsion
Buwei Liu, Jindi Wang, Shuaifan Qin, et al.
Journal of Food Engineering (2024) Vol. 372, pp. 112009-112009
Closed Access | Times Cited: 5
Buwei Liu, Jindi Wang, Shuaifan Qin, et al.
Journal of Food Engineering (2024) Vol. 372, pp. 112009-112009
Closed Access | Times Cited: 5
Insight into comparison of binding interactions and biological activities of whey protein isolate exposed prior to two structurally different sterols
Meng Li, Jinzhe Li, Yuxuan Huang, et al.
Food Chemistry (2022) Vol. 405, pp. 134827-134827
Closed Access | Times Cited: 24
Meng Li, Jinzhe Li, Yuxuan Huang, et al.
Food Chemistry (2022) Vol. 405, pp. 134827-134827
Closed Access | Times Cited: 24
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: 12
Sheng Qian, Tiantong Lan, Xu Zhao, et al.
Ultrasonics Sonochemistry (2023) Vol. 98, pp. 106532-106532
Open Access | Times Cited: 12
Research advances on the effects of thermal and non-thermal processing techniques on the physicochemical properties and microbiological control of liquid eggs
Qi Wang, Yaqin Yang, Zhe Li, et al.
Food Control (2023) Vol. 155, pp. 110106-110106
Closed Access | Times Cited: 12
Qi Wang, Yaqin Yang, Zhe Li, et al.
Food Control (2023) Vol. 155, pp. 110106-110106
Closed Access | Times Cited: 12
A novel oleogel based on porous microgel from egg white
Buwei Liu, Lina Sun, Furong Jin, et al.
Food Hydrocolloids (2023) Vol. 144, pp. 109049-109049
Closed Access | Times Cited: 9
Buwei Liu, Lina Sun, Furong Jin, et al.
Food Hydrocolloids (2023) Vol. 144, pp. 109049-109049
Closed Access | Times Cited: 9
Ultrasonic–microwave synergistic supramolecular solvent liquid–liquid microextraction of trace biogenic amines in fish and beer based on solidification of floating organic droplet
Furong Jin, Xinyue Yin, Yang Wan, et al.
Food Chemistry (2023) Vol. 429, pp. 136965-136965
Closed Access | Times Cited: 8
Furong Jin, Xinyue Yin, Yang Wan, et al.
Food Chemistry (2023) Vol. 429, pp. 136965-136965
Closed Access | Times Cited: 8
Chicken Egg White Gels: Fabrication, Modification, and Applications in Foods and Oral Nutraceutical Delivery
Junhua Li, Xuechun Wang, Cuihua Chang, et al.
Foods (2024) Vol. 13, Iss. 12, pp. 1834-1834
Open Access | Times Cited: 2
Junhua Li, Xuechun Wang, Cuihua Chang, et al.
Foods (2024) Vol. 13, Iss. 12, pp. 1834-1834
Open Access | Times Cited: 2
Continuous flow microwave processing of liquid whole egg: Pasteurization and functional characteristics evaluation
Huayu Yang, Mengqi Sun, Bowen Yan, et al.
Innovative Food Science & Emerging Technologies (2023) Vol. 90, pp. 103495-103495
Closed Access | Times Cited: 6
Huayu Yang, Mengqi Sun, Bowen Yan, et al.
Innovative Food Science & Emerging Technologies (2023) Vol. 90, pp. 103495-103495
Closed Access | Times Cited: 6
Effects of spray drying, freeze drying, and vacuum drying on physicochemical and nutritional properties of protein peptide powder from salted duck egg white
Tianyin Du, Jicheng Xu, Shengnan Zhu, et al.
Frontiers in Nutrition (2022) Vol. 9
Open Access | Times Cited: 11
Tianyin Du, Jicheng Xu, Shengnan Zhu, et al.
Frontiers in Nutrition (2022) Vol. 9
Open Access | Times Cited: 11
Increasing the pasteurization temperature of liquid egg white by phosphorylation modification: Exploring the mechanism and application
Mengxue Dong, Yusha Sun, Lu Cui, et al.
International Journal of Biological Macromolecules (2024) Vol. 276, pp. 133833-133833
Closed Access | Times Cited: 1
Mengxue Dong, Yusha Sun, Lu Cui, et al.
International Journal of Biological Macromolecules (2024) Vol. 276, pp. 133833-133833
Closed Access | Times Cited: 1
Microwave-sonication synergistic extraction of dairy waste proteins: A review of green approach for dairy waste proteins valorization
Muhammad Waseem, Muhammad Rizwan Javed, Khubaib Ali, et al.
Ultrasonics Sonochemistry (2024) Vol. 111, pp. 107111-107111
Open Access | Times Cited: 1
Muhammad Waseem, Muhammad Rizwan Javed, Khubaib Ali, et al.
Ultrasonics Sonochemistry (2024) Vol. 111, pp. 107111-107111
Open Access | Times Cited: 1
Combined Ultrasound and Microwave Food Processing: Efficiency Review
Л.Ч. Бурак, Andrey Zavaley
Food Processing Techniques and Technology (2024), pp. 342-357
Open Access | Times Cited: 1
Л.Ч. Бурак, Andrey Zavaley
Food Processing Techniques and Technology (2024), pp. 342-357
Open Access | Times Cited: 1
Numerical and experimental investigation of the effect of intact egg orientation and yolk positions on heat transfer and cold point location
Channarong Wantha
Heat Transfer (2024) Vol. 53, Iss. 7, pp. 3706-3729
Closed Access
Channarong Wantha
Heat Transfer (2024) Vol. 53, Iss. 7, pp. 3706-3729
Closed Access
Effect of Microwaves on Food Microorganisms
Neda Maftoonazad, Hosahalli S. Ramaswamy
Food engineering series (2024), pp. 91-111
Closed Access
Neda Maftoonazad, Hosahalli S. Ramaswamy
Food engineering series (2024), pp. 91-111
Closed Access
Dielectric barrier discharge cold plasma alleviated the immunoreactivity of egg white proteins with improved digestibility and functional properties
Lili Zhang, Yue Wang, Jinlong Zhao, et al.
Food Bioscience (2024) Vol. 61, pp. 105014-105014
Open Access
Lili Zhang, Yue Wang, Jinlong Zhao, et al.
Food Bioscience (2024) Vol. 61, pp. 105014-105014
Open Access
Comparison in structure, physicochemical and emulsifying properties of alpha lactoglobulin and beta lactalbumin exposed to prior γ-oryzanol by the multi-spectroscopic and silico methods
Qiang Huang, Zhishen Mu, Heyang Xu, et al.
International Journal of Biological Macromolecules (2024), pp. 136771-136771
Closed Access
Qiang Huang, Zhishen Mu, Heyang Xu, et al.
International Journal of Biological Macromolecules (2024), pp. 136771-136771
Closed Access
Effect of High-Intensity Ultrasound and Dielectric Barrier Discharge Plasma on Physicochemical Properties of Egg White Protein and Its Binary Hydrogels with Xanthan Gum
Behnaz Vafania, Milad Fathi, Alireza Allafchian
Food and Bioprocess Technology (2024)
Closed Access
Behnaz Vafania, Milad Fathi, Alireza Allafchian
Food and Bioprocess Technology (2024)
Closed Access
Wave and Field Impacts in Food Technologies: A Scoping Review
D. Karpenko, Artem G. Grishin, Anna D. Zagranichnaya, et al.
Хранение и переработка сельхозсырья (2024) Vol. 32, Iss. 3, pp. 58-81
Closed Access
D. Karpenko, Artem G. Grishin, Anna D. Zagranichnaya, et al.
Хранение и переработка сельхозсырья (2024) Vol. 32, Iss. 3, pp. 58-81
Closed Access
Quantitative proteomics provides new insights into the mechanism of improving rehydration of egg white powder by ultrasonic pretreatment
Wang Xiao-lin, Gan Hu, Xuemei Wang, et al.
International Journal of Biological Macromolecules (2023) Vol. 253, pp. 127497-127497
Closed Access | Times Cited: 1
Wang Xiao-lin, Gan Hu, Xuemei Wang, et al.
International Journal of Biological Macromolecules (2023) Vol. 253, pp. 127497-127497
Closed Access | Times Cited: 1
