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:
Disturbing egg yolk protein structure via pH-shifting treatment for interface reorganization: Improving solubility to enhance oil-water interface adsorption and emulsification properties
Yaqin Yang, Haobo Jin, Chen Bao, et al.
Food Chemistry (2024) Vol. 468, pp. 142516-142516
Closed Access | Times Cited: 4
Yaqin Yang, Haobo Jin, Chen Bao, et al.
Food Chemistry (2024) Vol. 468, pp. 142516-142516
Closed Access | Times Cited: 4
Showing 4 citing articles:
Pathways of 2-amino-1-methyl-6-phenylimidazo [4,5-b] pyridine (PhIP) inhibited by basic amino acids in the glucose/ creatinine/ phenylalanine model system
Pinghua Deng, Yi Zhao, Shuang Teng, et al.
Food Chemistry (2025) Vol. 473, pp. 143014-143014
Closed Access
Pinghua Deng, Yi Zhao, Shuang Teng, et al.
Food Chemistry (2025) Vol. 473, pp. 143014-143014
Closed Access
Synergistic Effects of Ultrasound and pH-Shifting on the Solubility and Emulsification Properties of Peanut Protein
Zhonggao Jiao, Zhiqiang Feng, Siqi Zhao, et al.
Foods (2025) Vol. 14, Iss. 5, pp. 853-853
Open Access
Zhonggao Jiao, Zhiqiang Feng, Siqi Zhao, et al.
Foods (2025) Vol. 14, Iss. 5, pp. 853-853
Open Access
Ultrasound-assisted pH-shifting treatment: Effects on egg yolk protein interfacial adsorption and emulsification properties
Yi Sun, Yaqin Yang, Haobo Jin, et al.
Food Chemistry (2025), pp. 144172-144172
Closed Access
Yi Sun, Yaqin Yang, Haobo Jin, et al.
Food Chemistry (2025), pp. 144172-144172
Closed Access
Effect of Combined pH-Shifting and High-Intensity Ultrasound Treatment on the Structural, Functional, and Foaming Properties of Tenebrio Molitor Protein
Dongjie Huang, Wenyuan Zhang, Yiyan Liu, et al.
Food Hydrocolloids (2025), pp. 111384-111384
Closed Access
Dongjie Huang, Wenyuan Zhang, Yiyan Liu, et al.
Food Hydrocolloids (2025), pp. 111384-111384
Closed Access
