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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:

Ultrasound-assisted succinylation comprehensively improved functional properties of egg white protein
Yongyan Wu, Xiaole Xiang, Lan Liu, et al.
LWT (2022) Vol. 171, pp. 114155-114155
Open Access | Times Cited: 28

Showing 1-25 of 28 citing articles:

Development of multi-cross-linking, rapid curing, and easy cleaning, edible hydrogels for meat preservation
Yuxin Cheng, Jiaxin Xu, Rongfan Zhang, et al.
Food Hydrocolloids (2024) Vol. 155, pp. 110186-110186
Closed Access | Times Cited: 19
Ultrasonic treatment regulates the properties of gelatin emulsion to obtain high-quality gelatin film
Xin Li, Xiao‐Mei Sha, Hongshun Yang, et al.
Food Chemistry X (2023) Vol. 18, pp. 100673-100673
Open Access | Times Cited: 34
Synergistic modification of structural and functional characteristics of whey protein isolate by soybean isoflavones non-covalent binding and succinylation treatment: A focus on emulsion stability
Ningzhe Wang, Zihan Ma, Longtu Ma, et al.
Food Hydrocolloids (2023) Vol. 144, pp. 108994-108994
Closed Access | Times Cited: 26
Effect of yolk spheres as a key histological structure on the morphology, character, and oral sensation of boiled egg yolk gel
Yuanyuan Liu, Keshan Wang, Jiaxuan Ma, et al.
Food Chemistry (2023) Vol. 424, pp. 136380-136380
Closed Access | Times Cited: 21
Interaction mechanisms of edible film ingredients and their effects on food quality
Xin Li, Fenghong Li, Xuan Zhang, et al.
Current Research in Food Science (2024) Vol. 8, pp. 100696-100696
Open Access | Times Cited: 11
Applications of non-thermal technologies in food processing Industries-A review
Saydul Md Safwa, Tanvir Ahmed, Sudipta Talukder, et al.
Journal of Agriculture and Food Research (2023) Vol. 18, pp. 100917-100917
Open Access | Times Cited: 15
Endogenous reactive oxygen species (ROS)-driven protein oxidation regulates emulsifying and foaming properties of liquid egg white
Jiayi Li, Ziyuan Wang, Nan Xiao, et al.
International Journal of Biological Macromolecules (2024) Vol. 268, pp. 131843-131843
Closed Access | Times Cited: 6
Insight into the Mechanism of Ultrasound-Assisted Cold Plasma Alleviated the Allergenicity of Peanut Protein with Improved Functional Properties
Yuxin Wang, Lili Zhang, Jinlong Zhao, et al.
Food Hydrocolloids (2025), pp. 111295-111295
Open Access
Enhancing Physicochemical and Piezoelectric Properties of Eggshell Membrane Proteins by Ultrasonic-Assisted Enzymes for Food and Sensor Applications
Xinhua Liang, Honglian Cong, Gaoming Jiang, et al.
International Journal of Molecular Sciences (2025) Vol. 26, Iss. 5, pp. 2190-2190
Open Access
Functional modification of edible film based on egg white protein and its application in food preservation: A review
Jing Wang, Pei Peng, Jun Li, et al.
International Journal of Biological Macromolecules (2025), pp. 142096-142096
Closed Access
Study on the Mechanism of Modified Cellulose Improve the Properties of Egg Yolk gel
Xin Li, Qun Huang, Yufeng Zhang, et al.
Food Chemistry X (2023) Vol. 20, pp. 100877-100877
Open Access | Times Cited: 12
Enhancing Zinc Uptake through Dual-Modification of Cicer arietinum Protein
Nikhil Dnyaneshwar Patil, Aarti Bains, Kandi Sridhar, et al.
Journal of Food Biochemistry (2023) Vol. 2023, pp. 1-26
Open Access | Times Cited: 12
Redistribution and fusion of protein-lipid assemblies within the egg yolk sphere under slight non-destructive deformation causing a change in thermal gel properties
Keshan Wang, Chan Li, Min Zhu, et al.
Food Chemistry (2024) Vol. 460, pp. 140577-140577
Closed Access | Times Cited: 4
Mechanism study on the improvement of egg white emulsifying characteristic by ultrasound synergized citral: Physicochemical properties, molecular flexibility, protein structure
Pei Zhang, Lan Liu, Qun Huang, et al.
Ultrasonics Sonochemistry (2024) Vol. 111, pp. 107104-107104
Open Access | Times Cited: 4
Impact of thermal ultrasound on enzyme inactivation and flavor improvement of sea cucumber hydrolysates
Yi-chao Cheng, Dan‐li Jin, Wen‐tao Yu, et al.
Food Chemistry (2024) Vol. 449, pp. 139302-139302
Closed Access | Times Cited: 3
Octenyl succinylation of myofibrillar protein: structural, physicochemical and emulsifying properties
Yumiao Lang, Li Huang, Han Dandan, et al.
LWT (2024) Vol. 201, pp. 116279-116279
Open Access | Times Cited: 3
Effect of gel composition interaction on rheological, physicochemical and textural properties of methyl cellulose oleogels and lard replacement in ham sausage
Yingmei Wu, Shuaihao Sun, Xin Li, et al.
International Journal of Biological Macromolecules (2024), pp. 135902-135902
Closed Access | Times Cited: 3
Ultrasound and high-speed shear pretreatments of walnut meal protein: structural and functional characterization and mechanistic investigation
Yindi Zhao, Qingzhi Wu, Qihong Zhang, et al.
LWT (2024) Vol. 210, pp. 116820-116820
Open Access | Times Cited: 3
Study on the mechanism of improving the quality of salted egg yolks by ultrasonic synergistic NaCl dry-curing
Yongyan Wu, Xiaole Xiang, Xiefei Li, et al.
Ultrasonics Sonochemistry (2023) Vol. 102, pp. 106746-106746
Open Access | Times Cited: 9
Protein of yak milk residue: Structure, functionality, and the effects on the quality of non-fat yogurt
Guangfan Qu, Feiyan Yang, Hanzhi Zhang, et al.
Food Chemistry X (2024) Vol. 22, pp. 101452-101452
Open Access | Times Cited: 2
The regulation mechanism of ultrasonic treatment on alkali-induced egg white protein gel: Structure, molecular characteristics and intermolecular forces distribution
Yuhan Zhao, Zhenqing Zhang, Yumeng Han, et al.
Food Research International (2024) Vol. 196, pp. 115104-115104
Closed Access | Times Cited: 2
Quantitative N-glycoproteomic analysis of egg yolk powder during thermal processing
Gan Hu, Xialei Liu, Di Wu, et al.
Food Research International (2023) Vol. 174, pp. 113678-113678
Closed Access | Times Cited: 4
The structural characteristics and physicochemical properties of mung bean protein hydrolysate of protamex induced by ultrasound
Shu‐Jing Bing, Fen‐Fang Liu, Yingqiu Li, et al.
Journal of the Science of Food and Agriculture (2023) Vol. 104, Iss. 6, pp. 3665-3675
Closed Access | Times Cited: 4
Octenyl Succinylation of Myofibrillar Protein: Structural, Physicochemical and Emulsification Properties
Yumiao Lang, Li Huang, Han Dandan, et al.
(2024)
Closed Access
Influence mechanisms of linoleic acid and oleic acid on the gel properties of egg yolk protein
Xinyuan Huang, Xin Li, Yufeng Zhang, et al.
Journal of the Science of Food and Agriculture (2024) Vol. 104, Iss. 11, pp. 6787-6798
Closed Access
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