Open Access Helper

OpenAlex Citation Counts

OpenAlex Citations Logo

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:

Quantitative proteomic analysis of chicken egg white and its components
Pu Jing, Bingye Zhao, Xin Liu, et al.
Food Research International (2023) Vol. 170, pp. 113019-113019
Closed Access | Times Cited: 12

Showing 12 citing articles:

Chain reactions of temperature-induced egg white protein amorphous aggregates: Formation, structure and material composition of thermal gels
Xin Liu, Ziwei Zhang, Yujie Chen, et al.
Food Chemistry (2024) Vol. 460, pp. 140785-140785
Closed Access | Times Cited: 7
Mechanism of the Discontinuous Structure in Heat-Induced Natural Egg Yolk Mediated by Accumulation of Yolk Sphere Microgels: Morphology, 4D-DIA Proteomics, and Physicochemical Properties
Keshan Wang, Xianmin Qin, Chan Li, et al.
Journal of Agricultural and Food Chemistry (2025)
Closed Access
Comparative efficacy of natural seed coats in regulating protein aggregation in pre-roasted pine kernels and enhancing associated techno-functionality
Jiarong Wang, Shuang Yang, Xuemei Wang, et al.
Food Chemistry (2025), pp. 143766-143766
Closed Access
Research Note: Study on liquid-liquid phase separation of thick and thin egg white
Beibei Wang, Pu Jing, Shugang Li, et al.
Poultry Science (2025), pp. 105051-105051
Open Access
Proteomic Analysis of the Differences in Heat-Induced Gel Properties of Egg White between Two Chinese Indigenous Duck Breeds
Lei Wang, Fucheng Guo, Jiayuan Zhang, et al.
Journal of Agricultural and Food Chemistry (2025)
Closed Access
Preparation of thermally stable egg white protein microgel particles as assisted by differently charged polysaccharides: A comparatively study
Yixuan Yang, Xinyue Zhang, Xiaomeng Li, et al.
Food Hydrocolloids (2024) Vol. 158, pp. 110532-110532
Closed Access | Times Cited: 2
Storage deterioration and detection of egg multi-scale structure: A review
Bowen Deng, Ziyuan Wang, Nan Xiao, et al.
Food Chemistry (2024) Vol. 464, pp. 141550-141550
Closed Access | Times Cited: 2
Integrated landscape of chicken egg chalaza proteomics
Pu Jing, Jian Zhi Hu, Jing Xiao, et al.
Poultry Science (2024) Vol. 103, Iss. 5, pp. 103629-103629
Open Access | Times Cited: 1
The matrix effect derived from proteins in fluorescence detection for ciprofloxacin residues in eggs
Kai Wang, Hui Li, Wenya Liu, et al.
Food Chemistry (2024) Vol. 463, pp. 141301-141301
Closed Access | Times Cited: 1
Hydrogel foam with designed structural properties of egg white protein through building aggregates as potential dysphagia food
Xinyue Zhang, Zhiyuan Wang, Gan Hu, et al.
Food Hydrocolloids (2024) Vol. 158, pp. 110584-110584
Closed Access
Proteomic and N-Glycosylation Analysis of Fertile Egg White during Storage and Incubation in Chickens
Dongbo Dai, Xiqiong Wang, Kexin Wu, et al.
Poultry Science (2024) Vol. 104, Iss. 1, pp. 104526-104526
Open Access
OFICINA “FENÔMENOS FÍSICO-QUÍMICOS EM PREPARAÇÕES COM OVOS”: A GASTRONOMIA ATUANDO NA PROMOÇÃO DE DIÁLOGOS INTERDISCIPLINARES EM UMA ESCOLA DO INTERIOR DO RIO DE JANEIRO
Bruno Bastos Ribeiro da Silva, R. NASCIMENTO MATOSO SOUTO
Revista Conexao UEPG (2023) Vol. 19, Iss. 1, pp. 1-14
Open Access
Page 1

Scroll to top