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!
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Requested Article:
Investigation on physicochemical properties, sensory quality and storage stability of mayonnaise prepared from lactic acid fermented egg yolk
Jie Jia, Liangjie Tian, Qi Song, et al.
Food Chemistry (2023) Vol. 415, pp. 135789-135789
Closed Access | Times Cited: 25
Jie Jia, Liangjie Tian, Qi Song, et al.
Food Chemistry (2023) Vol. 415, pp. 135789-135789
Closed Access | Times Cited: 25
Showing 25 citing articles:
Effect of adding different egg yolk oil on the flavor and physicochemical properties of mayonnaise
Xuejing Gao, Tingting Tang, Junhua Li, et al.
Food Chemistry (2025) Vol. 477, pp. 143612-143612
Closed Access | Times Cited: 1
Xuejing Gao, Tingting Tang, Junhua Li, et al.
Food Chemistry (2025) Vol. 477, pp. 143612-143612
Closed Access | Times Cited: 1
New Insights on Low-Temperature Fermentation for Food
Chen Liang, Lingxiao Liu, Jun Liu, et al.
Fermentation (2023) Vol. 9, Iss. 5, pp. 477-477
Open Access | Times Cited: 19
Chen Liang, Lingxiao Liu, Jun Liu, et al.
Fermentation (2023) Vol. 9, Iss. 5, pp. 477-477
Open Access | Times Cited: 19
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
Study on the effect of enzymolysis combined fermentation on reducing the off‐flavor of egg white powder
Yujie Chen, Lulu Ma, Ying Liu, et al.
Journal of the Science of Food and Agriculture (2024) Vol. 104, Iss. 13, pp. 7864-7872
Closed Access | Times Cited: 5
Yujie Chen, Lulu Ma, Ying Liu, et al.
Journal of the Science of Food and Agriculture (2024) Vol. 104, Iss. 13, pp. 7864-7872
Closed Access | Times Cited: 5
A natural protein-lipid co-assembly as efficient Pickering emulsifier from egg yolk sphere microgel prepared via high- pressure homogenization
Xiaoli Liu, Jiaxuan Ma, Keshan Wang, et al.
Food Hydrocolloids (2024) Vol. 158, pp. 110517-110517
Closed Access | Times Cited: 5
Xiaoli Liu, Jiaxuan Ma, Keshan Wang, et al.
Food Hydrocolloids (2024) Vol. 158, pp. 110517-110517
Closed Access | Times Cited: 5
Egg yolk–derived emulsions: Formation mechanisms, improvement strategies and applications
Yumeng Shan, Qi Zeng, Xiaohui Lv, et al.
Trends in Food Science & Technology (2024) Vol. 153, pp. 104711-104711
Closed Access | Times Cited: 4
Yumeng Shan, Qi Zeng, Xiaohui Lv, et al.
Trends in Food Science & Technology (2024) Vol. 153, pp. 104711-104711
Closed Access | Times Cited: 4
Fish Oil-Based Bigels with Outstanding Sensory and Antioxidant Properties: Application in Low-Fat Mayonnaise
Miyao Sun, Chuanzhi Wang, Haitao Wang, et al.
Food Hydrocolloids (2024), pp. 110673-110673
Closed Access | Times Cited: 4
Miyao Sun, Chuanzhi Wang, Haitao Wang, et al.
Food Hydrocolloids (2024), pp. 110673-110673
Closed Access | Times Cited: 4
GC-IMS combined with multivariate statistical analysis: An efficient strategy for characterizing flavor components and assessing storage stability of egg yolk powder
Jiahui Song, Shuyun Chen, Songyi Lin, et al.
Food Chemistry (2025) Vol. 479, pp. 143837-143837
Closed Access
Jiahui Song, Shuyun Chen, Songyi Lin, et al.
Food Chemistry (2025) Vol. 479, pp. 143837-143837
Closed Access
Leguminous Aquafaba and Natural Gums as Egg Replacers and Emulsifiers in Plant-Based Mayonnaises: A Review of Their Functional Properties and Quality Attributes
Rui Xu, Bakhtawar Shafique, Muhammad Salman Farid, et al.
Food and Bioprocess Technology (2025)
Closed Access
Rui Xu, Bakhtawar Shafique, Muhammad Salman Farid, et al.
Food and Bioprocess Technology (2025)
Closed Access
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
The Impact of Pumpkin Seed Flour Addition on Low Fat Mayonnaise Production
Christbugi Welda Dellani, Herly Evanuarini, Dedes Amertaningtyas
BIO Web of Conferences (2025) Vol. 165, pp. 05004-05004
Open Access
Christbugi Welda Dellani, Herly Evanuarini, Dedes Amertaningtyas
BIO Web of Conferences (2025) Vol. 165, pp. 05004-05004
Open Access
Green Coffee Extract (Coffea canephora) as an Antioxidant in Mayonnaise in Replacement of Synthetic Agents
Gisele da Silva Polvarini, Cíntia Tomaz Sant' Ana, Pedro Eyke Mitsuyasu Toshimitu, et al.
European Journal of Lipid Science and Technology (2025)
Closed Access
Gisele da Silva Polvarini, Cíntia Tomaz Sant' Ana, Pedro Eyke Mitsuyasu Toshimitu, et al.
European Journal of Lipid Science and Technology (2025)
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
Physicochemical and structural properties of vegan mayonnaise prepared with peanut sprout oil and aquafaba
Hyun-Jin Jeong, Imkyung Oh
Food Chemistry X (2025), pp. 102463-102463
Open Access
Hyun-Jin Jeong, Imkyung Oh
Food Chemistry X (2025), pp. 102463-102463
Open Access
Exploring the potential of potato products: Puree and cellulose nanofibers, to improve the nutritional value of mayonnaise
Xiaowen Liu, Hongnan Sun, Taihua Mu, et al.
Food Chemistry (2023) Vol. 437, pp. 137864-137864
Closed Access | Times Cited: 9
Xiaowen Liu, Hongnan Sun, Taihua Mu, et al.
Food Chemistry (2023) Vol. 437, pp. 137864-137864
Closed Access | Times Cited: 9
Comparison and evaluation of L. reuteri and L. rhamnosus-fermented egg yolk on the physicochemical and flavor properties of cookies
Jie Jia, Xiaofan Deng, Xin Jia, et al.
Food Chemistry X (2023) Vol. 21, pp. 101096-101096
Open Access | Times Cited: 9
Jie Jia, Xiaofan Deng, Xin Jia, et al.
Food Chemistry X (2023) Vol. 21, pp. 101096-101096
Open Access | Times Cited: 9
Tracking transformation behavior of soluble to insoluble components in liquid egg yolk under heat treatment and the intervention effect of xylitol
Wenfei Zhao, Yujie Chi, Yuan Chi
International Journal of Biological Macromolecules (2023) Vol. 254, pp. 127272-127272
Closed Access | Times Cited: 8
Wenfei Zhao, Yujie Chi, Yuan Chi
International Journal of Biological Macromolecules (2023) Vol. 254, pp. 127272-127272
Closed Access | Times Cited: 8
Interpreting the “twice gelation” mechanism of a novel egg-based yoghurt through the dynamics of rheology, microstructure, and intermolecular forces
Jianwei Zang, Haiting You, S.M. Li, et al.
Food Bioscience (2023) Vol. 56, pp. 103318-103318
Closed Access | Times Cited: 8
Jianwei Zang, Haiting You, S.M. Li, et al.
Food Bioscience (2023) Vol. 56, pp. 103318-103318
Closed Access | Times Cited: 8
Black garlic particles as a natural pigment and emulsifier in a Pickering emulsion based low fat innovative mayonnaise: Improved rheology and bioactivity
V. Vathsala, Vivek Saurabh, Ganesh Kumar Choupdar, et al.
Food Research International (2023) Vol. 173, pp. 113484-113484
Closed Access | Times Cited: 7
V. Vathsala, Vivek Saurabh, Ganesh Kumar Choupdar, et al.
Food Research International (2023) Vol. 173, pp. 113484-113484
Closed Access | Times Cited: 7
Mechanism of low-voltage electrostatic field on flavor retention in refrigerated sturgeon caviar: Insights from phospholipids
Xinyu Jiang, Yihuan Liu, Li Liu, et al.
Food Chemistry X (2024) Vol. 23, pp. 101612-101612
Open Access | Times Cited: 2
Xinyu Jiang, Yihuan Liu, Li Liu, et al.
Food Chemistry X (2024) Vol. 23, pp. 101612-101612
Open Access | Times Cited: 2
Effect of lactic acid bacteria fermentation on spray-dried egg yolk powder: Powder characteristics, structural properties and gastrointestinal digestibility
Zhe Li, Yanbin Song, Qinyue Tang, et al.
Innovative Food Science & Emerging Technologies (2024) Vol. 97, pp. 103797-103797
Closed Access | Times Cited: 1
Zhe Li, Yanbin Song, Qinyue Tang, et al.
Innovative Food Science & Emerging Technologies (2024) Vol. 97, pp. 103797-103797
Closed Access | Times Cited: 1
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 | Times Cited: 1
Xiaohui Lv, Zhijun Xia, Xuan Yao, et al.
Journal of Agricultural and Food Chemistry (2024) Vol. 72, Iss. 46, pp. 25462-25480
Closed Access | Times Cited: 1
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
Preparation of Sunflower Wax-Based Oleofoams and its Application in Inflatable Reduced-Fat Mayonnaise
Lijuan Han, Mengjie Liu, Yahui Sun, et al.
(2024)
Closed Access
Lijuan Han, Mengjie Liu, Yahui Sun, et al.
(2024)
Closed Access
Preparation of sunflower wax-based oleofoams and its application in inflatable reduced-fat mayonnaise
Lijuan Han, Mengjie Liu, Yahui Sun, et al.
LWT (2024) Vol. 212, pp. 117021-117021
Open Access
Lijuan Han, Mengjie Liu, Yahui Sun, et al.
LWT (2024) Vol. 212, pp. 117021-117021
Open Access
