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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:

Enhancement of emulsification properties by modulation of egg white protein fibril structure with different heating times
Wanyi Dong, Xinyue Zhang, Lixian Ding, et al.
Food Hydrocolloids (2022) Vol. 135, pp. 108203-108203
Closed Access | Times Cited: 58

Showing 1-25 of 58 citing articles:

Fibrillation modification to improve the viscosity, emulsifying, and foaming properties of rice protein
Xin Qi, Yulin Li, Jinwang Li, et al.
Food Research International (2023) Vol. 166, pp. 112609-112609
Closed Access | Times Cited: 43
Ultrasound‒treated soy protein fibrils: A potential vehicle for curcumin with improved water solubility, antioxidant activity and sustained‒release property
Fuyun Ji, Zijun Wang, Xiaohui Bai, et al.
Food Hydrocolloids (2023) Vol. 143, pp. 108929-108929
Closed Access | Times Cited: 35
Preparation and 3D printing of high internal-phase Pickering emulsions stabilized by chicken egg white microgel
Xiliang Yu, Lin Han, Jiaqi Liu, et al.
Food Hydrocolloids (2023) Vol. 147, pp. 109393-109393
Closed Access | Times Cited: 29
Pickering emulsions stabilized by egg white protein-alginate nanoparticles: Freeze-thaw stability after heating
Yiling Zhan, Siyu Qin, Yan Zeng, et al.
Food Hydrocolloids (2023) Vol. 150, pp. 109675-109675
Closed Access | Times Cited: 25
The influence of unique interfacial networks based on egg white proteins for the stabilization of high internal phase Pickering emulsions: Physical stability and free fatty acid release kinetics
Ting Zhang, Shanglin Li, Meng Yang, et al.
Food Chemistry (2024) Vol. 442, pp. 138448-138448
Closed Access | Times Cited: 14
Enhancing stability and performance of emulsion stabilized by soy protein isolate nanofiber - polysaccharide complexes
Yanan Shi, Cao Jin, Li Liang, et al.
LWT (2024) Vol. 205, pp. 116495-116495
Open Access | Times Cited: 12
Effects of rice bran rancidity on the interfacial adsorption properties of rice bran protein fibril aggregates and stability of high internal phase Pickering emulsions
Mengmeng Zhao, Fang Li, Helin Li, et al.
Food Chemistry (2024) Vol. 443, pp. 138611-138611
Closed Access | Times Cited: 10
Effect of electrostatic repulsion on barrier properties and thermal performance of gelatin films by carboxymethyl starch, and application in food cooking
Shihao Qiao, Juncheng Zhu, Yuxin Yang, et al.
International Journal of Biological Macromolecules (2024) Vol. 261, pp. 129380-129380
Closed Access | Times Cited: 9
Egg White Protein–Proanthocyanin Complexes Stabilized Emulsions: Investigation of Physical Stability, Digestion Kinetics, and Free Fatty Acid Release Dynamics
Ting Zhang, Shanglin Li, Meng Yang, et al.
Molecules (2024) Vol. 29, Iss. 3, pp. 743-743
Open Access | Times Cited: 9
Study on the enhanced 3D printing performance of high internal phase emulsions using protein fibrosis strategy
Ying Wang, Fengxian Guo, H.C. Li, et al.
International Journal of Biological Macromolecules (2025) Vol. 297, pp. 139975-139975
Closed Access | Times Cited: 1
Formation and structural characteristics of pea globulin amyloid-like fibrils pretreated with low-frequency magnetic field
Qingqing Liu, Yang Qin, Yaru Wang, et al.
Food Hydrocolloids (2023) Vol. 147, pp. 109331-109331
Closed Access | Times Cited: 21
Boosting emulsion properties: The role of β-sheet content and fibril length in soy protein isolate emulsions
Rana Afkhami, Mohammad Javad Varidi, Mehdi Varidi, et al.
Food Hydrocolloids (2023) Vol. 149, pp. 109513-109513
Closed Access | Times Cited: 20
Reduction of antigenicity and emulsibility improvement of ovalbumin by dielectric-barrier discharge plasma treatment induced structure modification
Panpan Tang, Lin‐Lin Zhang, Yu-Xin Xiong, et al.
Innovative Food Science & Emerging Technologies (2024) Vol. 92, pp. 103602-103602
Closed Access | Times Cited: 8
Enhancement of emulsion pH stability by Ca2+ modulation: A novel approach for preparing egg white protein fibril cold emulsion gels
Wanyi Dong, Minhui Ai, Fayez Khalaf Mourad, et al.
Food Hydrocolloids (2024) Vol. 153, pp. 110056-110056
Closed Access | Times Cited: 8
Whey protein isolate and inulin-glycosylated conjugate affect the physicochemical properties and oxidative stability of pomegranate seed oil emulsion
Yaochang Li, Lian Zhou, Wenhao Zhou, et al.
Food Chemistry (2024) Vol. 444, pp. 138649-138649
Closed Access | Times Cited: 7
Co-encapsulation of curcumin and piperine in whey protein isolate fibrils improves their water dispersibility and antioxidant activity
Yaxu Meng, Han Jiang, Hangyan Ji, et al.
Food Bioscience (2024) Vol. 58, pp. 103750-103750
Closed Access | Times Cited: 7
Self-assembly mechanism of rice glutelin amyloid fibril aggregates obtained through experimental and molecular dynamics simulation analysis
Peng Yuan, Wang Chuanyang, Jian Yu, et al.
Food Hydrocolloids (2023) Vol. 143, pp. 108867-108867
Closed Access | Times Cited: 16
Fibrillation of whey protein isolate by radio frequency heating for process efficiency: Assembly behavior, structural characteristics, and in-vitro digestion
Shuangshuang Wang, Yuxia Xie, Yi Ding, et al.
Innovative Food Science & Emerging Technologies (2023) Vol. 88, pp. 103436-103436
Open Access | Times Cited: 16
Formation of rice protein fibrils is highly sensitive to the different types of metal ions: Aggregation behavior and possible mechanisms
Xin Qi, Yulin Li, Mingyue Shen, et al.
Food Chemistry (2023) Vol. 431, pp. 137101-137101
Closed Access | Times Cited: 16
Exploring the self-assembly journey of oat globulin fibrils: From structural evolution to modified functionality
Jinzhao Xu, Mengqi Tang, Danping Wang, et al.
Food Hydrocolloids (2023) Vol. 149, pp. 109587-109587
Closed Access | Times Cited: 16
Exploring the interaction between myofibrillar proteins and pyrazine compounds: Based on molecular docking, molecular dynamics simulation, and multi-spectroscopy techniques
Yumei Yu, Ahmed S.M. Saleh, X. Sun, et al.
International Journal of Biological Macromolecules (2023) Vol. 253, pp. 126844-126844
Closed Access | Times Cited: 13
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
Tailored edible 3D porous scaffolds constructed by Pickering emulgel templating for cell-cultured fish meat
Yuxing Gao, Qing Kong, Hongwei Zheng, et al.
Food Hydrocolloids (2024) Vol. 157, pp. 110453-110453
Closed Access | Times Cited: 5
Adsorption mechanism of soy protein amyloid fibrils with different morphological structures at the interface of oil-in-water emulsion
Jingwen Zhao, Baoyue Chang, Yigang Hu, et al.
Food Hydrocolloids (2024), pp. 110899-110899
Closed Access | Times Cited: 5
Development of a novel dual-enzyme modification method for the functionality improvement of egg yolk powder
Huan Rui, Luping Gu, Cuihua Chang, et al.
Food Bioscience (2024) Vol. 59, pp. 103969-103969
Closed Access | Times Cited: 4
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