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:
Foaming properties of dried egg white at different outlet temperatures
Junhua Li, Jinjing Sun, Luping Gu, et al.
Journal of Food Engineering (2022) Vol. 343, pp. 111379-111379
Closed Access | Times Cited: 9
Junhua Li, Jinjing Sun, Luping Gu, et al.
Journal of Food Engineering (2022) Vol. 343, pp. 111379-111379
Closed Access | Times Cited: 9
Showing 9 citing articles:
Spray dried insect protein-polyphenol particles deliver health-relevant value-added food ingredients
Edilene Souza da Silva, Jia Xiong, Fábio Gonçalves Macêdo de Medeiros, et al.
Future Foods (2024) Vol. 9, pp. 100315-100315
Open Access | Times Cited: 12
Edilene Souza da Silva, Jia Xiong, Fábio Gonçalves Macêdo de Medeiros, et al.
Future Foods (2024) Vol. 9, pp. 100315-100315
Open Access | Times Cited: 12
Mechanism of enhancing rehydration capacity and foaming property of spray-dried egg white powder by lactic acid fermentation
Jie Jia, Jiayi Duan, Xin Jia, et al.
Food Hydrocolloids (2024) Vol. 153, pp. 110037-110037
Closed Access | Times Cited: 7
Jie Jia, Jiayi Duan, Xin Jia, et al.
Food Hydrocolloids (2024) Vol. 153, pp. 110037-110037
Closed Access | Times Cited: 7
Evaluation of the environmental performance of the production of polyphenol-rich fruit powders: A case study on acerola
Fábio Gonçalves Macêdo de Medeiros, Gabriella Beatriz Caballero Pereira, Márcia Regina da Silva Pedrini, et al.
Journal of Food Engineering (2024) Vol. 372, pp. 112010-112010
Closed Access | Times Cited: 6
Fábio Gonçalves Macêdo de Medeiros, Gabriella Beatriz Caballero Pereira, Márcia Regina da Silva Pedrini, et al.
Journal of Food Engineering (2024) Vol. 372, pp. 112010-112010
Closed Access | Times Cited: 6
Influence of selected gums on the foaming properties of egg white powders: Kinetics of foam formation and baking performance
Junhua Li, Jinjing Sun, Cuihua Chang, et al.
Food Hydrocolloids (2023) Vol. 139, pp. 108529-108529
Closed Access | Times Cited: 12
Junhua Li, Jinjing Sun, Cuihua Chang, et al.
Food Hydrocolloids (2023) Vol. 139, pp. 108529-108529
Closed Access | Times Cited: 12
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
Huan Rui, Luping Gu, Cuihua Chang, et al.
Food Bioscience (2024) Vol. 59, pp. 103969-103969
Closed Access | Times Cited: 4
Insight into the Relationship of Spray-Drying Conditions with the Physicochemical and Gelation Properties of Egg White Protein
Yuying Hu, Yan Hu, Huiyi Wu, et al.
Foods (2025) Vol. 14, Iss. 9, pp. 1556-1556
Open Access
Yuying Hu, Yan Hu, Huiyi Wu, et al.
Foods (2025) Vol. 14, Iss. 9, pp. 1556-1556
Open Access
Explore the binding mechanism and dynamic variation of pea protein isolate-rutin complexes to effectively improve the foam performance of pea protein isolate
Tianfu Cheng, Zhigang Sun, Xueting Zheng, et al.
Food Chemistry (2025), pp. 144718-144718
Closed Access
Tianfu Cheng, Zhigang Sun, Xueting Zheng, et al.
Food Chemistry (2025), pp. 144718-144718
Closed Access
Biocomposite Foams with Multimodal Cellular Structures Based on Cork Granulates and Microwave Processed Egg White Proteins
Giorgio Luciano, Adriano Vignali, M. Vignolo, et al.
Materials (2023) Vol. 16, Iss. 8, pp. 3063-3063
Open Access | Times Cited: 4
Giorgio Luciano, Adriano Vignali, M. Vignolo, et al.
Materials (2023) Vol. 16, Iss. 8, pp. 3063-3063
Open Access | Times Cited: 4
Insight into the Effect of Extraction and Spray Drying Conditions on the Nutritional and Techno-Functional Properties of Legume Protein Powder: A Review
Bertrand Muhoza, Yves Harimana, Eugénie Kayitesi, et al.
Food and Bioprocess Technology (2024)
Closed Access | Times Cited: 1
Bertrand Muhoza, Yves Harimana, Eugénie Kayitesi, et al.
Food and Bioprocess Technology (2024)
Closed Access | Times Cited: 1
Explore the Binding Mechanism and Dynamic Variation of Pea Protein Isolate-Rutin Complexes to Effectively Improve the Foam Performance of Pea Protein Isolate
Tianfu Cheng, Zhigang Sun, Xueting Zheng, et al.
(2024)
Closed Access
Tianfu Cheng, Zhigang Sun, Xueting Zheng, et al.
(2024)
Closed Access
