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:
Characterization and mechanism of thermally induced tea polyphenols and egg white proteins gel system and its 3D printing
Lili Liu, Tianyi Xie, Weiwei Cheng, et al.
LWT (2024) Vol. 205, pp. 116488-116488
Open Access | Times Cited: 4
Lili Liu, Tianyi Xie, Weiwei Cheng, et al.
LWT (2024) Vol. 205, pp. 116488-116488
Open Access | Times Cited: 4
Showing 4 citing articles:
Egg white protein under thermal stress: Thermal aggregation orientation and gel properties decline
Jingnan Zang, Mingmin Qing, Yujie Chi, et al.
International Journal of Biological Macromolecules (2025), pp. 139625-139625
Closed Access
Jingnan Zang, Mingmin Qing, Yujie Chi, et al.
International Journal of Biological Macromolecules (2025), pp. 139625-139625
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
Jingnan Zang, Mingmin Qing, Yujie Chi, et al.
Food Hydrocolloids (2025), pp. 111137-111137
Closed Access
Characteristics of Food Printing Inks and Their Impact on Selected Product Properties
Zuzanna Domżalska, Ewa Jakubczyk
Foods (2025) Vol. 14, Iss. 3, pp. 393-393
Open Access
Zuzanna Domżalska, Ewa Jakubczyk
Foods (2025) Vol. 14, Iss. 3, pp. 393-393
Open Access
Modeling of cooking and phase change of egg white using computational fluid dynamics
Rubén E. Sánchez-García, Orlando Castilleja-Escobedo, Rodrigo Salmón-Folgueras, et al.
Current Research in Food Science (2024) Vol. 9, pp. 100872-100872
Open Access | Times Cited: 1
Rubén E. Sánchez-García, Orlando Castilleja-Escobedo, Rodrigo Salmón-Folgueras, et al.
Current Research in Food Science (2024) Vol. 9, pp. 100872-100872
Open Access | Times Cited: 1
Interfacial structure modification and enhanced emulsification stability of microalgae protein through interaction with anionic polysaccharides
Xiao Jing Guo, B Liu, Yulin Zhang, et al.
International Journal of Biological Macromolecules (2024) Vol. 283, pp. 137404-137404
Closed Access
Xiao Jing Guo, B Liu, Yulin Zhang, et al.
International Journal of Biological Macromolecules (2024) Vol. 283, pp. 137404-137404
Closed Access
Influence of different carrageenan contents on the rheological properties and 3D printing suitability of whey isolate protein-based emulsion gels
Xinyu Shi, Jiaqi Liu, Qian Liu, et al.
Food Hydrocolloids (2024), pp. 110839-110839
Closed Access
Xinyu Shi, Jiaqi Liu, Qian Liu, et al.
Food Hydrocolloids (2024), pp. 110839-110839
Closed Access
