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:
Ovalbumin-stabilized concentrated emulsion gels
Prachi Thareja, Y C Saraswat, C Oberoi
Bulletin of Materials Science (2020) Vol. 43, Iss. 1
Closed Access | Times Cited: 13
Prachi Thareja, Y C Saraswat, C Oberoi
Bulletin of Materials Science (2020) Vol. 43, Iss. 1
Closed Access | Times Cited: 13
Showing 13 citing articles:
Food rheology applications of large amplitude oscillation shear (LAOS)
Yong Wang, Cordelia Selomulya
Trends in Food Science & Technology (2022) Vol. 127, pp. 221-244
Open Access | Times Cited: 78
Yong Wang, Cordelia Selomulya
Trends in Food Science & Technology (2022) Vol. 127, pp. 221-244
Open Access | Times Cited: 78
Advances in Protein-Based Nanocarriers of Bioactive Compounds: From Microscopic Molecular Principles to Macroscopical Structural and Functional Attributes
Ruyi Zhang, Yahong Han, Weijie Xie, et al.
Journal of Agricultural and Food Chemistry (2022) Vol. 70, Iss. 21, pp. 6354-6367
Closed Access | Times Cited: 48
Ruyi Zhang, Yahong Han, Weijie Xie, et al.
Journal of Agricultural and Food Chemistry (2022) Vol. 70, Iss. 21, pp. 6354-6367
Closed Access | Times Cited: 48
Protein-based emulsion gels as materials for delivery of bioactive substances: Formation, structures, applications and challenges
Ruiling Li, Yong Guo, Ai‐Jun Dong, et al.
Food Hydrocolloids (2023) Vol. 144, pp. 108921-108921
Closed Access | Times Cited: 32
Ruiling Li, Yong Guo, Ai‐Jun Dong, et al.
Food Hydrocolloids (2023) Vol. 144, pp. 108921-108921
Closed Access | Times Cited: 32
Structural and Physicochemical Characterization of Extracted Proteins Fractions from Chickpea (Cicer arietinum L.) as a Potential Food Ingredient to Replace Ovalbumin in Foams and Emulsions
Daniela Soto-Madrid, Nicole Pérez, Marlen Gutiérrez-Cutiño, et al.
Polymers (2022) Vol. 15, Iss. 1, pp. 110-110
Open Access | Times Cited: 20
Daniela Soto-Madrid, Nicole Pérez, Marlen Gutiérrez-Cutiño, et al.
Polymers (2022) Vol. 15, Iss. 1, pp. 110-110
Open Access | Times Cited: 20
Molecular mechanism of protein-lipid interactions in steamed egg gelation and deterioration: A quantitative proteomic study
Shiwen Wang, Gan Hu, Yunxiao Xie, et al.
International Journal of Biological Macromolecules (2025), pp. 140132-140132
Closed Access
Shiwen Wang, Gan Hu, Yunxiao Xie, et al.
International Journal of Biological Macromolecules (2025), pp. 140132-140132
Closed Access
Complexation between ovalbumin and gum Arabic in high total biopolymer concentrations and the emulsifying ability of the complexes
Kang-Yu Li, Xinru Zhang, Guoqing Huang, et al.
Colloids and Surfaces A Physicochemical and Engineering Aspects (2022) Vol. 642, pp. 128624-128624
Closed Access | Times Cited: 13
Kang-Yu Li, Xinru Zhang, Guoqing Huang, et al.
Colloids and Surfaces A Physicochemical and Engineering Aspects (2022) Vol. 642, pp. 128624-128624
Closed Access | Times Cited: 13
Effect of dielectric barrier discharge cold plasma on emulsification and stability of ovalbumin
Jilin Li, Xiao Yang, Jun‐Hu Cheng
Food Bioscience (2023) Vol. 53, pp. 102653-102653
Closed Access | Times Cited: 5
Jilin Li, Xiao Yang, Jun‐Hu Cheng
Food Bioscience (2023) Vol. 53, pp. 102653-102653
Closed Access | Times Cited: 5
Effect of transglutaminase on ovalbumin emulsion gels as carriers of encapsulated probiotic bacteria
Yujuan Tian, Shurui Wang, Tianyun Li, et al.
Journal of the Science of Food and Agriculture (2023) Vol. 104, Iss. 6, pp. 3468-3476
Closed Access | Times Cited: 4
Yujuan Tian, Shurui Wang, Tianyun Li, et al.
Journal of the Science of Food and Agriculture (2023) Vol. 104, Iss. 6, pp. 3468-3476
Closed Access | Times Cited: 4
Characterization and stability of lycopene-loaded high internal phase emulsion stabilized by ovalbumin-chitosan complexes
Dan Wang, Junmiao Zhang, Lei Zhong, et al.
Food Chemistry X (2024) Vol. 23, pp. 101689-101689
Open Access | Times Cited: 1
Dan Wang, Junmiao Zhang, Lei Zhong, et al.
Food Chemistry X (2024) Vol. 23, pp. 101689-101689
Open Access | Times Cited: 1
Rheology and Extrusion Printing of κ-Carrageenan/Olive Oil Emulsion Gel Tablets with Varying Surface Area to Volume Ratios for Release of Vitamin C and Curcumin
Panchami Patel, Manasi Esther Jinugu, Prachi Thareja
Langmuir (2024) Vol. 40, Iss. 31, pp. 16069-16084
Closed Access | Times Cited: 1
Panchami Patel, Manasi Esther Jinugu, Prachi Thareja
Langmuir (2024) Vol. 40, Iss. 31, pp. 16069-16084
Closed Access | Times Cited: 1
Influence of pH and Heating of Ovalbumin on Interfacial Properties and Rheology of Optimized Volume Fraction Soybean Oil–Water Emulsion Gels
Mayank Garg, Rachana Singhal, Sanchari Swarupa, et al.
ACS Food Science & Technology (2023) Vol. 4, Iss. 1, pp. 49-58
Closed Access | Times Cited: 2
Mayank Garg, Rachana Singhal, Sanchari Swarupa, et al.
ACS Food Science & Technology (2023) Vol. 4, Iss. 1, pp. 49-58
Closed Access | Times Cited: 2
Molecular dynamics simulations of ovalbumin adsorption at squalene/water interface
Qingxia Xiong, Ying Ren, Yufei Xia, et al.
Chinese Journal of Chemical Engineering (2022) Vol. 50, pp. 369-378
Closed Access | Times Cited: 3
Qingxia Xiong, Ying Ren, Yufei Xia, et al.
Chinese Journal of Chemical Engineering (2022) Vol. 50, pp. 369-378
Closed Access | Times Cited: 3
Rheology, 3d Printing of Κ-Carrageenan/Olive Oil Emulsion Gels with Varying Surface Area to Volume Ratios as Tablets for Encapsulation, Co-Release of Vitamin C and Curcumin
Panchami Patel, Manasi Esther, Prachi Thareja
(2023)
Closed Access
Panchami Patel, Manasi Esther, Prachi Thareja
(2023)
Closed Access
