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:
Effect of pH treatment on egg white protein digestion and the peptidomics of their in vitro digests
Ting Zhang, Tingting Chen, Hongyu Jiang, et al.
Food Research International (2023) Vol. 173, pp. 113327-113327
Closed Access | Times Cited: 14
Ting Zhang, Tingting Chen, Hongyu Jiang, et al.
Food Research International (2023) Vol. 173, pp. 113327-113327
Closed Access | Times Cited: 14
Showing 14 citing articles:
pH-induced adsorption behavior and foaming properties of ovalbumin-lysozyme heteroprotein complexes at the air-water interface: Multi-spectroscopy and molecular dynamics simulations
Zhaohui Yan, Zhiyuan Zheng, Sijia Cao, et al.
Food Hydrocolloids (2025), pp. 111097-111097
Closed Access | Times Cited: 2
Zhaohui Yan, Zhiyuan Zheng, Sijia Cao, et al.
Food Hydrocolloids (2025), pp. 111097-111097
Closed Access | Times Cited: 2
Soluble nano-sized aggregates of Alaska pollock proteins engineered by the refolding process of pH-shifting
Xiaohan Zheng, Bowen Zou, Jiayi Du, et al.
Food Research International (2025) Vol. 203, pp. 115829-115829
Closed Access | Times Cited: 1
Xiaohan Zheng, Bowen Zou, Jiayi Du, et al.
Food Research International (2025) Vol. 203, pp. 115829-115829
Closed Access | Times Cited: 1
Functional modification of edible film based on egg white protein and its application in food preservation: A review
Jing Wang, Pei Peng, Jun Li, et al.
International Journal of Biological Macromolecules (2025), pp. 142096-142096
Closed Access | Times Cited: 1
Jing Wang, Pei Peng, Jun Li, et al.
International Journal of Biological Macromolecules (2025), pp. 142096-142096
Closed Access | Times Cited: 1
Preparation, Biological Activities, and Potential Applications of Hen Egg-Derived Peptides: A Review
Song Li, Yi Chen, Huiping Liu, et al.
Foods (2024) Vol. 13, Iss. 6, pp. 885-885
Open Access | Times Cited: 7
Song Li, Yi Chen, Huiping Liu, et al.
Foods (2024) Vol. 13, Iss. 6, pp. 885-885
Open Access | Times Cited: 7
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
Insights into digestibility, biological activity, and peptide profiling of flaxseed protein isolates treated by ultrasound coupled with alkali cycling
Jing Yang, Jiaqi Shao, Yuqing Duan, et al.
Food Research International (2024) Vol. 190, pp. 114629-114629
Closed Access | Times Cited: 5
Jing Yang, Jiaqi Shao, Yuqing Duan, et al.
Food Research International (2024) Vol. 190, pp. 114629-114629
Closed Access | Times Cited: 5
Effects of freeze-thaw cycles on texture and protein digestive properties of scallop adductor muscles: Role of protein oxidative changes
Yuanyuan Hu, Zonghan Wang, Zhengze Quan, et al.
Food Chemistry (2025) Vol. 475, pp. 143351-143351
Closed Access
Yuanyuan Hu, Zonghan Wang, Zhengze Quan, et al.
Food Chemistry (2025) Vol. 475, pp. 143351-143351
Closed Access
Preparation and Properties of Tenebrio molitor Protein Hydrolysates
Shengru Yang, Yinchen Hou, Qiushuang Zhang, et al.
Journal of Food Processing and Preservation (2025) Vol. 2025, Iss. 1
Open Access
Shengru Yang, Yinchen Hou, Qiushuang Zhang, et al.
Journal of Food Processing and Preservation (2025) Vol. 2025, Iss. 1
Open Access
Peptide bonds cleaved by pepsin are affected by the morphology of heat-induced ovalbumin aggregates
Ousmane Suwareh, David Causeur, Steven Le Feunteun, et al.
Food Chemistry (2024) Vol. 458, pp. 140260-140260
Closed Access | Times Cited: 2
Ousmane Suwareh, David Causeur, Steven Le Feunteun, et al.
Food Chemistry (2024) Vol. 458, pp. 140260-140260
Closed Access | Times Cited: 2
Insight into the digestion mechanism of proteins in silver carp (Hypophthalmichthys molitrix) surimi by different alginates
Liping Leng, Zuomiao Yang, Beiwei Zhu, et al.
Food Chemistry (2024) Vol. 463, pp. 141415-141415
Closed Access | Times Cited: 1
Liping Leng, Zuomiao Yang, Beiwei Zhu, et al.
Food Chemistry (2024) Vol. 463, pp. 141415-141415
Closed Access | Times Cited: 1
Ultrasound-mediated soybean-egg white protein acid-induced emulsion gels: A multi-design approach integrating techno-functional properties, digestibility, and nutritional value
Yudan Zhang, Jingbo Liu, Zhiyuan Zheng, et al.
Food Chemistry (2024) Vol. 469, pp. 142560-142560
Closed Access | Times Cited: 1
Yudan Zhang, Jingbo Liu, Zhiyuan Zheng, et al.
Food Chemistry (2024) Vol. 469, pp. 142560-142560
Closed Access | Times Cited: 1
Modified huauzontle (Chenopodium nuttalliae Saff.) protein-octenyl succinic anhydride corn starch soluble complexes: structural features and in vitro protein and starch digestibility
Adriana Herrero-Galindo, Diana I. López-Monterrubio, Eleazar Aguirre–Mandujano, et al.
Journal of Food Measurement & Characterization (2024)
Closed Access
Adriana Herrero-Galindo, Diana I. López-Monterrubio, Eleazar Aguirre–Mandujano, et al.
Journal of Food Measurement & Characterization (2024)
Closed Access
Influence of lecithin on the digestibility and immunoreactivity of β-conglycinin
Hui Yang, Yinuo Xiao, Endian Guo, et al.
Food Research International (2024) Vol. 197, pp. 115251-115251
Closed Access
Hui Yang, Yinuo Xiao, Endian Guo, et al.
Food Research International (2024) Vol. 197, pp. 115251-115251
Closed Access
Investigating the Non-Covalent Interactions Between Rutin and Superoxide Dismutase: Focus on Thermal Stability, Structure, and In Vitro Digestion
Yang Zhao, Kun Chen, Lei Rao, et al.
LWT (2024) Vol. 212, pp. 116977-116977
Open Access
Yang Zhao, Kun Chen, Lei Rao, et al.
LWT (2024) Vol. 212, pp. 116977-116977
Open Access
