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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:

High-temperature glycosylation modifies the molecular structure of ovalbumin to improve the freeze-thaw stability of its high internal phase emulsion
Fei Lu, Yanqiu Ma, Jingnan Zang, et al.
International Journal of Biological Macromolecules (2023) Vol. 233, pp. 123560-123560
Closed Access | Times Cited: 27

Showing 1-25 of 27 citing articles:

High-temperature glycosylation of saccharides to modify molecular conformation of egg white protein and its effect on the stability of high internal phase emulsions
Fei Lu, Yujie Chi, Yuan Chi
Food Research International (2023) Vol. 176, pp. 113825-113825
Closed Access | Times Cited: 25
Quinoa protein/polysaccharide electrostatic complex stabilized vegan high internal phase emulsions for 3D printing: Role of complex state and gelling-type polysaccharides
Weigang Zhong, Qi Wang, Xue Shen
Food Chemistry (2023) Vol. 434, pp. 137447-137447
Closed Access | Times Cited: 22
Effects of glycation method on the emulsifying performance and interfacial behavior of coconut globulins-fucoidan complexes
Qianqian Zhu, Haiming Chen, Weijun Chen, et al.
Food Chemistry (2023) Vol. 430, pp. 137033-137033
Closed Access | Times Cited: 21
Effects of freezing on the gelation behaviors of liquid egg yolks affected by saccharides: thermal behaviors and rheological and structural changes
Yanqiu Ma, Mingmin Qing, Jingnan Zang, et al.
Poultry Science (2024) Vol. 103, Iss. 6, pp. 103657-103657
Open Access | Times Cited: 9
Pickering emulsion with high freeze-thaw stability stabilized by xanthan gum/lysozyme nanoparticles and konjac glucomannan
Wei Xu, Yin Jia, Jingyi Li, et al.
International Journal of Biological Macromolecules (2024) Vol. 261, pp. 129740-129740
Closed Access | Times Cited: 8
Testing adulterated liquid-egg: developing rapid detection techniques based on colorimetry, electrochemistry, and interfacial fingerprinting
Shuo Yang, Fuming Yang, Wenhao Dou, et al.
Food Chemistry (2024) Vol. 444, pp. 138674-138674
Closed Access | Times Cited: 7
Ultrasound-assisted glycosylation of ovalbumin and dextran conjugate carrier for anthocyanins and their stability evaluation
Boyu Chen, Lei Chen, Chen Li, et al.
Ultrasonics Sonochemistry (2024) Vol. 109, pp. 107024-107024
Open Access | Times Cited: 6
Structural modification of whey protein isolate via electrostatic complexation with Tremella polysaccharides and its effect on emulsion stability at pH 4.5
Yongqing Ma, Hai‐Yan Sun, Shanshan Zhang, et al.
International Journal of Biological Macromolecules (2025) Vol. 297, pp. 139870-139870
Closed 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
Effects of different dispersion methods on the pre-emulsification oil of loaded polyphenol
Qiaohui Feng, Chuan Li, Guanghua Xia, et al.
LWT (2025), pp. 117473-117473
Open Access
Elucidation on the quality improvement of dumpling wrappers by glycosylated potato protein under freeze-thaw cycle treatment
Xingli Liu, Chuanhong Ren, Boren Yu, et al.
International Journal of Biological Macromolecules (2025), pp. 140359-140359
Closed Access
Mechanism of amino acid delay on thermal aggregation behavior of liquid egg yolk: Thermal aggregation, water distribution, molecular structure
Lan Liu, Jiahui Bi, Yujie Chi, et al.
Food Hydrocolloids (2023) Vol. 148, pp. 109453-109453
Closed Access | Times Cited: 16
Effect of fat replacement in high internal phase emulsions constructed by high temperature saccharification of grafted proteins on gel properties and flavour profiles of sausages
Fei Lu, Yujie Chi, Yuan Chi
Poultry Science (2024) Vol. 103, Iss. 12, pp. 104358-104358
Open Access | Times Cited: 3
A novel strategy for inhibiting AGEs in fried fish cakes: Grape seed extract surimi slurry coating
Yanlei Gao, Haonan Shi, Qing Xiong, et al.
Food Control (2023) Vol. 154, pp. 109948-109948
Closed Access | Times Cited: 9
Role of interfacial flexibility in emulsifying ability of coconut protein isolate remodeled by pulsed light coupled with weak alkali cycling treatment
Qianqian Zhu, Wenxue Chen, Weijun Chen, et al.
Food Hydrocolloids (2023) Vol. 147, pp. 109373-109373
Closed Access | Times Cited: 9
High freeze-thaw stability of Pickering emulsion stabilized by SPI-maltose particles and its effect on frozen dough
Can Zhang, Yang Yang, Chunmin Ma, et al.
International Journal of Biological Macromolecules (2024) Vol. 276, pp. 133778-133778
Closed Access | Times Cited: 2
Changes in structural, rheological, and gel properties of egg white protein induced by preheating in the dry state
Yanqiu Ma, Anshan Shan, Yujie Chi
International Journal of Biological Macromolecules (2023) Vol. 248, pp. 125851-125851
Closed Access | Times Cited: 6
Development of high internal phase emulsions using coconut protein isolates modified by pulsed light: Relationship of interfacial behavior and emulsifying stability
Qianqian Zhu, Wenxue Chen, Lechuan Wang, et al.
Food Hydrocolloids (2023) Vol. 148, pp. 109495-109495
Closed Access | Times Cited: 6
Low-moisture extruded mung bean protein isolate and wheat gluten: structure, techno-functional characteristics and establishment of rehydration kinetics of the products
Ruqi Guo, Bingyu Sun, Ying Zhu, et al.
LWT (2024), pp. 116844-116844
Open Access | Times Cited: 1
Preparation of high internal phase emulsions based on high-temperature glycation-modified egg white protein: Structural characteristics, stability, and β-carotene bioavailability under multi-parameter regulation
Fei Lu, Yujie Chi, Yuan Chi
International Journal of Biological Macromolecules (2024), pp. 137870-137870
Closed Access | Times Cited: 1
Freeze–thaw stability of high‐internal‐phase emulsion stabilized by chickpea protein microgel particles and its application in surimi
Xiaoyun Xu, Liuping Fan, Jinwei Li
Journal of the Science of Food and Agriculture (2024) Vol. 104, Iss. 14, pp. 8621-8633
Closed Access
A comprehensive review on freeze‐induced deterioration of frozen egg yolks: Freezing behaviors, gelation mechanisms, and control techniques
Yujie Chi, Yanqiu Ma, Ruihong Wang, et al.
Comprehensive Reviews in Food Science and Food Safety (2024) Vol. 23, Iss. 5
Closed Access
Soy protein gels based on ultrasonic treatment: Effects of Ca2+ and 11S/7S ratio on gel structures and digestive properties
Ruqi Guo, Xiaoqi Deng, Qinlin Hu, et al.
Ultrasonics Sonochemistry (2024) Vol. 111, pp. 107143-107143
Open Access
Effects of mono- and divalent- ions and their strength on foaming properties of infant formula protein model system
Siyu Zhang, Qinggang Xie, Fei Wang, et al.
Food Hydrocolloids (2024) Vol. 160, pp. 110828-110828
Closed Access
Preparation of mayonnaise with excellent thermal and storage stability from egg yolk-amino acid complex: Rheology, interfacial property, microstructure and lutein delivery
Lan Liu, Jiahui Bi, Yujie Chi, et al.
International Journal of Biological Macromolecules (2024) Vol. 283, pp. 137420-137420
Closed Access
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