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 processing technologies on the digestibility of egg proteins
Zuhaib F. Bhat, James D. Morton, Alaa El‐Din A. Bekhit, et al.
Comprehensive Reviews in Food Science and Food Safety (2021) Vol. 20, Iss. 5, pp. 4703-4738
Closed Access | Times Cited: 50
Zuhaib F. Bhat, James D. Morton, Alaa El‐Din A. Bekhit, et al.
Comprehensive Reviews in Food Science and Food Safety (2021) Vol. 20, Iss. 5, pp. 4703-4738
Closed Access | Times Cited: 50
Showing 1-25 of 50 citing articles:
Effect of Dietary Protein and Processing on Gut Microbiota—A Systematic Review
Shujian Wu, Hina F. Bhat, Rochelle Gounder, et al.
Nutrients (2022) Vol. 14, Iss. 3, pp. 453-453
Open Access | Times Cited: 107
Shujian Wu, Hina F. Bhat, Rochelle Gounder, et al.
Nutrients (2022) Vol. 14, Iss. 3, pp. 453-453
Open Access | Times Cited: 107
Heat-induced gelation of egg white proteins depending on heating temperature: Insights into protein structure and digestive behaviors in the elderly in vitro digestion model
Seonmin Lee, Kyung Jo, Seul-Ki-Chan Jeong, et al.
International Journal of Biological Macromolecules (2024) Vol. 262, pp. 130053-130053
Closed Access | Times Cited: 14
Seonmin Lee, Kyung Jo, Seul-Ki-Chan Jeong, et al.
International Journal of Biological Macromolecules (2024) Vol. 262, pp. 130053-130053
Closed Access | Times Cited: 14
3D printing: Development of animal products and special foods
Zuhaib F. Bhat, James D. Morton, Sunil Kumar, et al.
Trends in Food Science & Technology (2021) Vol. 118, pp. 87-105
Closed Access | Times Cited: 55
Zuhaib F. Bhat, James D. Morton, Sunil Kumar, et al.
Trends in Food Science & Technology (2021) Vol. 118, pp. 87-105
Closed Access | Times Cited: 55
High‐pressure processing of fish and shellfish products: Safety, quality, and research prospects
Ume Roobab, Liliana G. Fidalgo, Rai Naveed Arshad, et al.
Comprehensive Reviews in Food Science and Food Safety (2022) Vol. 21, Iss. 4, pp. 3297-3325
Open Access | Times Cited: 43
Ume Roobab, Liliana G. Fidalgo, Rai Naveed Arshad, et al.
Comprehensive Reviews in Food Science and Food Safety (2022) Vol. 21, Iss. 4, pp. 3297-3325
Open Access | Times Cited: 43
Vegan Egg: A Future-Proof Food Ingredient?
Fatma Boukid, Mohammed Gagaoua
Foods (2022) Vol. 11, Iss. 2, pp. 161-161
Open Access | Times Cited: 42
Fatma Boukid, Mohammed Gagaoua
Foods (2022) Vol. 11, Iss. 2, pp. 161-161
Open Access | Times Cited: 42
Protein digestion and absorption: the influence of food processing
Simon M. Loveday
Nutrition Research Reviews (2022) Vol. 36, Iss. 2, pp. 544-559
Open Access | Times Cited: 35
Simon M. Loveday
Nutrition Research Reviews (2022) Vol. 36, Iss. 2, pp. 544-559
Open Access | Times Cited: 35
Enhancing the lipid stability of foods of animal origin using edible packaging systems
Zuhaib F. Bhat, Hina F. Bhat, Mehnaza Manzoor, et al.
Food Chemistry X (2024) Vol. 21, pp. 101185-101185
Open Access | Times Cited: 8
Zuhaib F. Bhat, Hina F. Bhat, Mehnaza Manzoor, et al.
Food Chemistry X (2024) Vol. 21, pp. 101185-101185
Open Access | Times Cited: 8
Digestion of food proteins: the role of pepsin
Mengxiao Yang, Zhi Yang, David W. Everett, et al.
Critical Reviews in Food Science and Nutrition (2025), pp. 1-22
Open Access
Mengxiao Yang, Zhi Yang, David W. Everett, et al.
Critical Reviews in Food Science and Nutrition (2025), pp. 1-22
Open Access
Effect of high hydrostatic pressure processing on the structure, functionality, and nutritional properties of food proteins: A review
Wenxin Wang, Peiqing Yang, Lei Rao, et al.
Comprehensive Reviews in Food Science and Food Safety (2022) Vol. 21, Iss. 6, pp. 4640-4682
Closed Access | Times Cited: 31
Wenxin Wang, Peiqing Yang, Lei Rao, et al.
Comprehensive Reviews in Food Science and Food Safety (2022) Vol. 21, Iss. 6, pp. 4640-4682
Closed Access | Times Cited: 31
Cricket protein hydrolysates pre-processed with ultrasonication and microwave improved storage stability of goat meat emulsion
Aunzar B. Lone, Hina F. Bhat, Abderrahmane Aït‐Kaddour, et al.
Innovative Food Science & Emerging Technologies (2023) Vol. 86, pp. 103364-103364
Closed Access | Times Cited: 16
Aunzar B. Lone, Hina F. Bhat, Abderrahmane Aït‐Kaddour, et al.
Innovative Food Science & Emerging Technologies (2023) Vol. 86, pp. 103364-103364
Closed Access | Times Cited: 16
The Impact of Processing and Extraction Methods on the Allergenicity of Targeted Protein Quantification as Well as Bioactive Peptides Derived from Egg
Parisa Mostashari, Krystian Marszałek, Aynura Aliyeva, et al.
Molecules (2023) Vol. 28, Iss. 6, pp. 2658-2658
Open Access | Times Cited: 15
Parisa Mostashari, Krystian Marszałek, Aynura Aliyeva, et al.
Molecules (2023) Vol. 28, Iss. 6, pp. 2658-2658
Open Access | Times Cited: 15
Binary Hydrogels: Induction Methods and Recent Application Progress as Food Matrices for Bioactive Compounds Delivery—A Bibliometric Review
Adonis Hilal, Anna Florowska, Małgorzata Wroniak
Gels (2023) Vol. 9, Iss. 1, pp. 68-68
Open Access | Times Cited: 14
Adonis Hilal, Anna Florowska, Małgorzata Wroniak
Gels (2023) Vol. 9, Iss. 1, pp. 68-68
Open Access | Times Cited: 14
In vitro digestibility of plant proteins: strategies for improvement and health implications
Senem Kamiloğlu, Merve Tomaş, Gülay Özkan, et al.
Current Opinion in Food Science (2024) Vol. 57, pp. 101148-101148
Closed Access | Times Cited: 5
Senem Kamiloğlu, Merve Tomaş, Gülay Özkan, et al.
Current Opinion in Food Science (2024) Vol. 57, pp. 101148-101148
Closed Access | Times Cited: 5
Egg white fermentation by lactic acid bacteria: Effects on gel characteristics and preliminary investigation of suitable genera
Xiaohui Lv, Haobo Jin, Xing Fu, et al.
Food Bioscience (2024) Vol. 61, pp. 104582-104582
Closed Access | Times Cited: 3
Xiaohui Lv, Haobo Jin, Xing Fu, et al.
Food Bioscience (2024) Vol. 61, pp. 104582-104582
Closed Access | Times Cited: 3
Processing technologies for improved digestibility of milk proteins
Zuhaib F. Bhat, James D. Morton, Alaa El‐Din A. Bekhit, et al.
Trends in Food Science & Technology (2021) Vol. 118, pp. 1-16
Closed Access | Times Cited: 30
Zuhaib F. Bhat, James D. Morton, Alaa El‐Din A. Bekhit, et al.
Trends in Food Science & Technology (2021) Vol. 118, pp. 1-16
Closed Access | Times Cited: 30
Edible packaging systems for enhancing the sensory quality of animal-derived foods
Hina F. Bhat, Hina F. Bhat, Mehnaza Manzoor, et al.
Food Chemistry (2023) Vol. 428, pp. 136809-136809
Closed Access | Times Cited: 10
Hina F. Bhat, Hina F. Bhat, Mehnaza Manzoor, et al.
Food Chemistry (2023) Vol. 428, pp. 136809-136809
Closed Access | Times Cited: 10
Effect of pH treatment on egg white protein digestion and the peptidomics of their in vitro digests
Ting Zhang, Tingting Chen, Hongyu Jiang, et al.
Food Research International (2023) Vol. 173, pp. 113327-113327
Closed Access | Times Cited: 10
Ting Zhang, Tingting Chen, Hongyu Jiang, et al.
Food Research International (2023) Vol. 173, pp. 113327-113327
Closed Access | Times Cited: 10
Potential Benefits of Egg White Proteins and Their Derived Peptides in the Regulation of the Intestinal Barrier and Gut Microbiota: A Comprehensive Review
Qi Yang, Siwen Lyu, Meng−Lei Xu, et al.
Journal of Agricultural and Food Chemistry (2023) Vol. 71, Iss. 36, pp. 13168-13180
Closed Access | Times Cited: 9
Qi Yang, Siwen Lyu, Meng−Lei Xu, et al.
Journal of Agricultural and Food Chemistry (2023) Vol. 71, Iss. 36, pp. 13168-13180
Closed Access | Times Cited: 9
Physicochemical and Functional Properties of Moringa Seed Protein Treated with Ultrasound
Muhammad Naveed Asif, Muhammad Imran, Muhammad Haseeb Ahmad, et al.
ACS Omega (2024)
Open Access | Times Cited: 2
Muhammad Naveed Asif, Muhammad Imran, Muhammad Haseeb Ahmad, et al.
ACS Omega (2024)
Open Access | Times Cited: 2
Advances in Understanding the Antioxidant and Antigenic Properties of Egg-Derived Peptides
M. Brumă, Ina Vasilean, Leontina Grigore‐Gurgu, et al.
Molecules (2024) Vol. 29, Iss. 6, pp. 1327-1327
Open Access | Times Cited: 1
M. Brumă, Ina Vasilean, Leontina Grigore‐Gurgu, et al.
Molecules (2024) Vol. 29, Iss. 6, pp. 1327-1327
Open Access | Times Cited: 1
Self-assembly and Hydrogelation Properties of Peptides Derived from Peptic Cleavage of Aggregation-prone Regions of Ovalbumin
Raliat O. Abioye, Caleb Acquah, Pei Chun Queenie Hsu, et al.
Gels (2022) Vol. 8, Iss. 10, pp. 641-641
Open Access | Times Cited: 9
Raliat O. Abioye, Caleb Acquah, Pei Chun Queenie Hsu, et al.
Gels (2022) Vol. 8, Iss. 10, pp. 641-641
Open Access | Times Cited: 9
Locust protein hydrolysates have the potential to enhance the storage stability of cheese
Shubam Singh, Hina F. Bhat, Sunil Kumar, et al.
Current Research in Food Science (2023) Vol. 7, pp. 100561-100561
Open Access | Times Cited: 5
Shubam Singh, Hina F. Bhat, Sunil Kumar, et al.
Current Research in Food Science (2023) Vol. 7, pp. 100561-100561
Open Access | Times Cited: 5
Novel Drying Technologies for Future Animal- and Plant-Derived Protein Foods: Research Progress, Challenges, and Potential Applications
Dongle Niu, Min Zhang, Arun S. Mujumdar, et al.
Food and Bioprocess Technology (2024)
Closed Access | Times Cited: 1
Dongle Niu, Min Zhang, Arun S. Mujumdar, et al.
Food and Bioprocess Technology (2024)
Closed Access | Times Cited: 1
Sonication of egg and its effect on foaming behavior
M. Kavimughil, Sayantani Dutta, J.A. Moses, et al.
Sustainable Food Technology (2023) Vol. 1, Iss. 4, pp. 511-527
Open Access | Times Cited: 4
M. Kavimughil, Sayantani Dutta, J.A. Moses, et al.
Sustainable Food Technology (2023) Vol. 1, Iss. 4, pp. 511-527
Open Access | Times Cited: 4
Oxidation-mediated structure and molecular interaction transformation of egg white protein: The underlying mechanism of functional properties and in vitro gastric digestibility improvement
Ting Zhang, Ping Gong, Ying Wang, et al.
Food Chemistry (2022) Vol. 405, pp. 134874-134874
Closed Access | Times Cited: 8
Ting Zhang, Ping Gong, Ying Wang, et al.
Food Chemistry (2022) Vol. 405, pp. 134874-134874
Closed Access | Times Cited: 8
