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:
Effect of (−)-epigallocatechin-3-gallate on physicochemical properties, emulsifying and foaming activities of α-lactalbumin under oxidative stress
Yuting Fan, Hui-Min Huang, Jiang Yi
LWT (2024) Vol. 203, pp. 116359-116359
Open Access | Times Cited: 2
Yuting Fan, Hui-Min Huang, Jiang Yi
LWT (2024) Vol. 203, pp. 116359-116359
Open Access | Times Cited: 2
Showing 2 citing articles:
Study on the regulation of tea polyphenols on the structure and gel properties of myofibrillar protein from Neosalanx taihuensis
Xiangxiang Ni, Mengting Li, Zhiwei Huang, et al.
Food Chemistry X (2025), pp. 102243-102243
Open Access
Xiangxiang Ni, Mengting Li, Zhiwei Huang, et al.
Food Chemistry X (2025), pp. 102243-102243
Open Access
Tailoring ternary complexes of lactoferrin, EGCG, and α-lactalbumin by assembly sequence strategies: Structural characterization, assembly mechanism, and emulsification elucidation
Yangyang Jia, Ziying Yang, Linshuang Xu, et al.
Food Chemistry (2024) Vol. 465, pp. 142047-142047
Closed Access | Times Cited: 1
Yangyang Jia, Ziying Yang, Linshuang Xu, et al.
Food Chemistry (2024) Vol. 465, pp. 142047-142047
Closed Access | Times Cited: 1
Effects of different oxidation methods on the functional properties and gel characteristics of hazelnut proteins
Hongyu Jiang, Hao Hu, Ziyi Huang, et al.
International Journal of Food Science & Technology (2024) Vol. 59, Iss. 12, pp. 9469-9478
Closed Access
Hongyu Jiang, Hao Hu, Ziyi Huang, et al.
International Journal of Food Science & Technology (2024) Vol. 59, Iss. 12, pp. 9469-9478
Closed Access