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:
Mechanism of heat‐induced thinning of thick egg white in weak alkaline condition: molecular aggregation, functional and structure properties analysis
Lan Liu, Yongyan Wu, Wenshan Duan, et al.
International Journal of Food Science & Technology (2022) Vol. 58, Iss. 10
Closed Access | Times Cited: 9
Lan Liu, Yongyan Wu, Wenshan Duan, et al.
International Journal of Food Science & Technology (2022) Vol. 58, Iss. 10
Closed Access | Times Cited: 9
Showing 9 citing articles:
Mechanism of amino acid delay on thermal aggregation behavior of liquid egg yolk: Thermal aggregation, water distribution, molecular structure
Lan Liu, Jiahui Bi, Yujie Chi, et al.
Food Hydrocolloids (2023) Vol. 148, pp. 109453-109453
Closed Access | Times Cited: 18
Lan Liu, Jiahui Bi, Yujie Chi, et al.
Food Hydrocolloids (2023) Vol. 148, pp. 109453-109453
Closed Access | Times Cited: 18
Underlying mechanisms of egg white thinning in hot spring eggs during storage: Weak gel properties and quantitative proteome analysis
Rong Chen, Haobo Jin, Jiajing Pan, et al.
Food Research International (2023) Vol. 172, pp. 113157-113157
Closed Access | Times Cited: 16
Rong Chen, Haobo Jin, Jiajing Pan, et al.
Food Research International (2023) Vol. 172, pp. 113157-113157
Closed Access | Times Cited: 16
Chain reactions of temperature-induced egg white protein amorphous aggregates: Formation, structure and material composition of thermal gels
Xin Liu, Ziwei Zhang, Yujie Chen, et al.
Food Chemistry (2024) Vol. 460, pp. 140785-140785
Closed Access | Times Cited: 6
Xin Liu, Ziwei Zhang, Yujie Chen, et al.
Food Chemistry (2024) Vol. 460, pp. 140785-140785
Closed Access | Times Cited: 6
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
Xin Li, Qun Huang, Yufeng Zhang, et al.
Food Chemistry X (2023) Vol. 20, pp. 100877-100877
Open Access | Times Cited: 12
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
Pei Zhang, Lan Liu, Qun Huang, et al.
Ultrasonics Sonochemistry (2024) Vol. 111, pp. 107104-107104
Open Access | Times Cited: 4
Egg White-Derived Nanocomposite Microspheres for Alveolar Bone Defects Management
Yi Hou, Mengmeng Jin, Dan Sun, et al.
Composites Science and Technology (2024) Vol. 259, pp. 110962-110962
Closed Access | Times Cited: 1
Yi Hou, Mengmeng Jin, Dan Sun, et al.
Composites Science and Technology (2024) Vol. 259, pp. 110962-110962
Closed Access | Times Cited: 1
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
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
Sustainable proteins and peptides: interaction of structure and function
Yu Fu
International Journal of Food Science & Technology (2023) Vol. 58, Iss. 3, pp. 1541-1542
Closed Access
Yu Fu
International Journal of Food Science & Technology (2023) Vol. 58, Iss. 3, pp. 1541-1542
Closed Access
Mechanism Research of Modified Cellulose Improving the Thermal Gel Properties of Egg Yolk
Qun Huang, Xin Li, yufeng zhang, et al.
(2023)
Closed Access
Qun Huang, Xin Li, yufeng zhang, et al.
(2023)
Closed Access
