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:
Synergistic stabilization of ovalbumin by S-configuration transitions and positively charged amino acids: A thermal aggregation mechanism perspective
Xiaohan Zhang, Jinghong Li, Jiaqi Wang, et al.
Food Hydrocolloids (2024) Vol. 156, pp. 110284-110284
Closed Access | Times Cited: 5
Xiaohan Zhang, Jinghong Li, Jiaqi Wang, et al.
Food Hydrocolloids (2024) Vol. 156, pp. 110284-110284
Closed Access | Times Cited: 5
Showing 5 citing articles:
Charge density of carboxymethyl cellulose affects depletion attraction-stabilized egg yolk Pickering emulsion gels: Rheological and interfacial properties
Jingjie Hou, Yujia Liu, Zhong‐Tao Jiang, et al.
Food Hydrocolloids (2024) Vol. 159, pp. 110612-110612
Closed Access | Times Cited: 11
Jingjie Hou, Yujia Liu, Zhong‐Tao Jiang, et al.
Food Hydrocolloids (2024) Vol. 159, pp. 110612-110612
Closed Access | Times Cited: 11
Microencapsulation using a novel wall material prepared via Maillard reaction-derived mung bean protein-peach gum conjugates to enhance stability and functionality of chia seed oil
Mahbuba Siddiquy, Qais Ali Al‐Maqtari, Mohamed Ghamry, et al.
International Journal of Biological Macromolecules (2025), pp. 139959-139959
Closed Access | Times Cited: 1
Mahbuba Siddiquy, Qais Ali Al‐Maqtari, Mohamed Ghamry, et al.
International Journal of Biological Macromolecules (2025), pp. 139959-139959
Closed Access | Times Cited: 1
Characterization of quercetin-ovalbumin complexes stabilizing emulsions: A perspective on the complex binding mechanism
Lili Liu, Hui Chen, Yunguang Wang, et al.
International Journal of Biological Macromolecules (2025), pp. 141970-141970
Closed Access
Lili Liu, Hui Chen, Yunguang Wang, et al.
International Journal of Biological Macromolecules (2025), pp. 141970-141970
Closed Access
Micronutrient supplemented dysphagia food: Rheology and β-carotene delivery of 3D printing egg yolk-carboxymethyl cellulose emulsion gels
Jingjie Hou, Zhong‐Tao Jiang, Jiaqi Wang, et al.
Food Research International (2025) Vol. 208, pp. 116213-116213
Closed Access
Jingjie Hou, Zhong‐Tao Jiang, Jiaqi Wang, et al.
Food Research International (2025) Vol. 208, pp. 116213-116213
Closed Access
Formation of cross-linked lysinoalanine in soy protein isolate: Synergy between hot-alkali and pH-shift treatments
Siyu Wu, Yuwen Liu, Hanyu Song, et al.
International Journal of Biological Macromolecules (2025), pp. 142614-142614
Closed Access
Siyu Wu, Yuwen Liu, Hanyu Song, et al.
International Journal of Biological Macromolecules (2025), pp. 142614-142614
Closed Access
pH shifting treatment of egg yolk granules /salted ovalbumin mixed gels: Reassembled of egg yolk granules effects on heat-induced amorphous aggregates
Xueying Wang, Dekun Meng, Jiaqi Wang, et al.
Food Chemistry (2025), pp. 144450-144450
Closed Access
Xueying Wang, Dekun Meng, Jiaqi Wang, et al.
Food Chemistry (2025), pp. 144450-144450
Closed Access
