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:
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: 6
Xiaohui Lv, Haobo Jin, Xing Fu, et al.
Food Bioscience (2024) Vol. 61, pp. 104582-104582
Closed Access | Times Cited: 6
Showing 6 citing articles:
Investigation on the physicochemical properties and volatile components of egg yolk fermented by different lactic acid bacteria and quality evaluation of mayonnaise prepared from fermented egg yolk
Jiahao Bie, Wendi Teng, Zhiguo Peng, et al.
Food Bioscience (2025) Vol. 66, pp. 106261-106261
Closed Access
Jiahao Bie, Wendi Teng, Zhiguo Peng, et al.
Food Bioscience (2025) Vol. 66, pp. 106261-106261
Closed Access
Advances in research on the effects of lactic acid bacteria on the physicochemical, flavor, and nutritional characteristics of fermented egg products
Zhanhuan Shang, Danrong Yu, Jinjing Zhang, et al.
Food Science of Animal Products (2025) Vol. 3, Iss. 2, pp. 9240112-9240112
Closed Access
Zhanhuan Shang, Danrong Yu, Jinjing Zhang, et al.
Food Science of Animal Products (2025) Vol. 3, Iss. 2, pp. 9240112-9240112
Closed Access
Explore the synergistic effects of Lactobacillus plantarum fermentation and tea polyphenols on the deodorization of egg white powder from the perspective of protein site competition
Ruyi Zhang, Yanjun Yang, Wei Zhang, et al.
Food Chemistry (2025), pp. 144128-144128
Closed Access
Ruyi Zhang, Yanjun Yang, Wei Zhang, et al.
Food Chemistry (2025), pp. 144128-144128
Closed Access
Modification Effects of Microorganisms and Enzymes on Egg Components: A Review
Xiaohui Lv, Zhijun Xia, Xuan Yao, et al.
Journal of Agricultural and Food Chemistry (2024) Vol. 72, Iss. 46, pp. 25462-25480
Closed Access
Xiaohui Lv, Zhijun Xia, Xuan Yao, et al.
Journal of Agricultural and Food Chemistry (2024) Vol. 72, Iss. 46, pp. 25462-25480
Closed Access
Investigation on the Physicochemical Properties and Flavor Characteristics of Egg Yolk Fermented by Different Lactic Acid Bacteria
Jiahao Bie, Ying Wang, Zhiguo Peng, et al.
(2024)
Closed Access
Jiahao Bie, Ying Wang, Zhiguo Peng, et al.
(2024)
Closed Access
Enhancing stability of fermented egg white gels: Influence of guar and xanthan gum addition order during yogurt-like fermentation
Junhua Li, Yingxin Wei, Luping Gu, et al.
International Journal of Biological Macromolecules (2024), pp. 139260-139260
Open Access
Junhua Li, Yingxin Wei, Luping Gu, et al.
International Journal of Biological Macromolecules (2024), pp. 139260-139260
Open Access
