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 intensity ultrasound-assisted quality enhancing of the marinated egg: Gel properties and in vitro digestion analysis
Zhihui Yu, Huirong Zhang, Haoran Guo, et al.
Ultrasonics Sonochemistry (2022) Vol. 86, pp. 106036-106036
Open Access | Times Cited: 12
Zhihui Yu, Huirong Zhang, Haoran Guo, et al.
Ultrasonics Sonochemistry (2022) Vol. 86, pp. 106036-106036
Open Access | Times Cited: 12
Showing 12 citing articles:
Comparison of the effect of hydrodynamic and acoustic cavitations on functional, rheological and structural properties of egg white proteins
Niveditha Asaithambi, Poonam Singha, Sushil Kumar Singh
Innovative Food Science & Emerging Technologies (2022) Vol. 82, pp. 103166-103166
Closed Access | Times Cited: 18
Niveditha Asaithambi, Poonam Singha, Sushil Kumar Singh
Innovative Food Science & Emerging Technologies (2022) Vol. 82, pp. 103166-103166
Closed Access | Times Cited: 18
Environmental stress-induced conformational transitions modulate foaming and gelation properties of glycosylated egg white proteins
Ran Wei, Nan Xiao, Shanguang Guo, et al.
Food Hydrocolloids (2023) Vol. 150, pp. 109643-109643
Closed Access | Times Cited: 10
Ran Wei, Nan Xiao, Shanguang Guo, et al.
Food Hydrocolloids (2023) Vol. 150, pp. 109643-109643
Closed Access | Times Cited: 10
A novel fucoxanthin enriched seaweed gummy: Physicochemical qualities and protective effect on UVB-induced retinal müller cells
Yu Liu, Yixin Shi, Yuting Wang, et al.
Food Chemistry X (2024) Vol. 23, pp. 101648-101648
Open Access | Times Cited: 2
Yu Liu, Yixin Shi, Yuting Wang, et al.
Food Chemistry X (2024) Vol. 23, pp. 101648-101648
Open Access | Times Cited: 2
Advances in Research on the Improvement of Low-Salt Meat Product Through Ultrasound Technology: Quality, Myofibrillar Proteins, and Gelation Properties
Xiuyun Guo, Shuangyi Xu, Chao Fu, et al.
Molecules (2024) Vol. 29, Iss. 20, pp. 4926-4926
Open Access | Times Cited: 2
Xiuyun Guo, Shuangyi Xu, Chao Fu, et al.
Molecules (2024) Vol. 29, Iss. 20, pp. 4926-4926
Open Access | Times Cited: 2
Thermal and Modern, Non-Thermal Method Induction as a Factor of Modification of Inulin Hydrogel Properties
Anna Florowska, Tomasz Florowski, Bartosz Kruszewski, et al.
Foods (2023) Vol. 12, Iss. 22, pp. 4154-4154
Open Access | Times Cited: 3
Anna Florowska, Tomasz Florowski, Bartosz Kruszewski, et al.
Foods (2023) Vol. 12, Iss. 22, pp. 4154-4154
Open Access | Times Cited: 3
Effects of Freeze–Thaw Cycles on the Structures and Functional Properties of Clitocybe squamulosa Protein Isolates
Lijing Xu, Xin Wang, Yaping Xu, et al.
Foods (2023) Vol. 12, Iss. 15, pp. 2948-2948
Open Access | Times Cited: 2
Lijing Xu, Xin Wang, Yaping Xu, et al.
Foods (2023) Vol. 12, Iss. 15, pp. 2948-2948
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
Yuhan Zhao, Zhenqing Zhang, Yumeng Han, et al.
Food Research International (2024) Vol. 196, pp. 115104-115104
Closed Access
Ultrasonic treatment of emulsion gels with different soy protein-hemp protein composite ratios: Changes in structural and physicochemical properties
Yulong An, Ruqi Guo, Yang Gao, et al.
International Journal of Biological Macromolecules (2024), pp. 138252-138252
Closed Access
Yulong An, Ruqi Guo, Yang Gao, et al.
International Journal of Biological Macromolecules (2024), pp. 138252-138252
Closed Access
Enhanced egg white powder through liquid-state ultrasound-heating pretreatment: Properties and digestibility
Gan Hu, Xiaolin Wang, Zahra Batool, et al.
Food Chemistry (2024) Vol. 468, pp. 142533-142533
Closed Access
Gan Hu, Xiaolin Wang, Zahra Batool, et al.
Food Chemistry (2024) Vol. 468, pp. 142533-142533
Closed Access
Improved emulsifying and foaming properties of ovalbumin and antioxidant activity of (−)-gallocatechin gallate: Effects of ultrasound-assisted glycation based on natural deep eutectic solvents and noncovalent binding
Qiulu Wang, Xin Qi, Lixia Yuan, et al.
Food Chemistry (2024) Vol. 469, pp. 142517-142517
Closed Access
Qiulu Wang, Xin Qi, Lixia Yuan, et al.
Food Chemistry (2024) Vol. 469, pp. 142517-142517
Closed Access
Effects of ultrasound-assisted low-salt curing on water retention, tenderness and in vitro digestive characteristics of grass carp (Ctenopharyngodon Idellus)
Jun Liu, Chenying Xie, Wujun Ma, et al.
Ultrasonics Sonochemistry (2024) Vol. 113, pp. 107214-107214
Open Access
Jun Liu, Chenying Xie, Wujun Ma, et al.
Ultrasonics Sonochemistry (2024) Vol. 113, pp. 107214-107214
Open Access
Activity Changes and Catalytic Effect of Cathepsin L on Low-Salt Myosin Under High-Intensity Ultrasound
Xia Gao, Qingxiang Feng, Kaiqi Li, et al.
Food and Bioprocess Technology (2023) Vol. 17, Iss. 7, pp. 2034-2047
Closed Access
Xia Gao, Qingxiang Feng, Kaiqi Li, et al.
Food and Bioprocess Technology (2023) Vol. 17, Iss. 7, pp. 2034-2047
Closed Access
