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OpenAlex Citation Counts

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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:

Investigation on flavor and physicochemical properties of angel food cakes prepared by lactic acid fermented egg white
Jie Jia, Dandan Xiong, Jie Bai, et al.
LWT (2022) Vol. 164, pp. 113659-113659
Open Access | Times Cited: 22

Showing 22 citing articles:

Investigation on physicochemical properties, sensory quality and storage stability of mayonnaise prepared from lactic acid fermented egg yolk
Jie Jia, Liangjie Tian, Qi Song, et al.
Food Chemistry (2023) Vol. 415, pp. 135789-135789
Closed Access | Times Cited: 25
Using salted egg white in steamed bread: Impact on functional and structural characteristics
Adil M. Abker, Zhijun Xia, Gan Hu, et al.
Food Chemistry (2024) Vol. 454, pp. 139609-139609
Closed Access | Times Cited: 9
Effects of egg powder on the structure of highland barley dough and the quality of highland barley bread
Yue He, Aixia Wang, Zhiying Chen, et al.
International Journal of Biological Macromolecules (2023) Vol. 240, pp. 124376-124376
Closed Access | Times Cited: 21
The effect of maturity of tea leaves and processing methods on the formation of milky flavor in white tea - A metabolomic study
Jiao Feng, Jiayun Zhuang, Qianlian Chen, et al.
Food Chemistry (2024) Vol. 447, pp. 139080-139080
Closed Access | Times Cited: 6
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
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
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
Explore the synergistic effects of Lactobacillus plantarum fermentation and tea polyphenols on the deodorization of egg white powder from the perspective of protein site competition
Ruyi Zhang, Yanjun Yang, Wei Zhang, et al.
Food Chemistry (2025), pp. 144128-144128
Closed Access
Physicochemical and sensory properties of novel cookies enriched with soy and anchovy protein isolate (Stolephorus insularis)
Meda Canti, Maximilliam Febriand Putra, Rory Anthony Hutagalung, et al.
Applied Food Research (2025), pp. 100946-100946
Open Access
Evaluation of Physico-Chemical Characteristics of Sponge Cake with Liquid Egg Yolk
Syakirah Yasmin Putri, Herly Evanuarini, Premy Puspitawati Rahayu
Asian Food Science Journal (2025) Vol. 24, Iss. 1, pp. 41-47
Closed Access
Investigation on the physicochemical properties and volatile components of egg yolk fermented by different lactic acid bacteria and quality evaluation of mayonnaise prepared from fermented egg yolk
Jiahao Bie, Wendi Teng, Zhiguo Peng, et al.
Food Bioscience (2025) Vol. 66, pp. 106261-106261
Closed Access
Advances in research on the effects of lactic acid bacteria on the physicochemical, flavor, and nutritional characteristics of fermented egg products
Zhanhuan Shang, Danrong Yu, Jinjing Zhang, et al.
Food Science of Animal Products (2025) Vol. 3, Iss. 2, pp. 9240112-9240112
Closed Access
Ultrasound-assisted covalent cross-linking of egg white protein with ferulic acid: Structure, foaming, and application in chiffon cake
Bowen Xiao, Shihui Hua, Siyao Han, et al.
Food Research International (2025) Vol. 211, pp. 116396-116396
Closed Access
Effect of Adding Fermented Proso Millet Bran Dietary Fiber on Micro-Structural, Physicochemical, and Digestive Properties of Gluten-Free Proso Millet-Based Dough and Cake
Jing Xiao, Yinxia Li, Li Niu, et al.
Foods (2023) Vol. 12, Iss. 15, pp. 2964-2964
Open Access | Times Cited: 9
Comparison and evaluation of L. reuteri and L. rhamnosus-fermented egg yolk on the physicochemical and flavor properties of cookies
Jie Jia, Xiaofan Deng, Xin Jia, et al.
Food Chemistry X (2023) Vol. 21, pp. 101096-101096
Open Access | Times Cited: 9
Metabolomic and proteomic profiling reveals the formation mechanism of volatile flavor in egg whites during fermentation by Streptococcus thermophilus
Jie Jia, Jiayi Duan, Shihan Bao, et al.
Food Chemistry (2024) Vol. 466, pp. 142219-142219
Closed Access | Times Cited: 2
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
Effect of Lipase and Phospholipase A1 on Foaming and Batter Properties of Yolk Contaminated Egg White
Xiaoyan Liu, Wei Chen, Chengtao Wang
Foods (2023) Vol. 12, Iss. 6, pp. 1289-1289
Open Access | Times Cited: 4
Effects of steam explosion-modified rice bran dietary fiber on volatile flavor compounds retention and release of red date-flavored naan (ethnic specialty food of Xinjiang) during storage
Nan Wang, Dilinuer Ainiwan, Yingxu Liu, et al.
Food Chemistry X (2024) Vol. 22, pp. 101438-101438
Open Access | Times Cited: 1
Modification Effects of Microorganisms and Enzymes on Egg Components: A Review
Xiaohui Lv, Zhijun Xia, Xuan Yao, et al.
Journal of Agricultural and Food Chemistry (2024) Vol. 72, Iss. 46, pp. 25462-25480
Closed Access | Times Cited: 1
Investigation on the Physicochemical Properties and Flavor Characteristics of Egg Yolk Fermented by Different Lactic Acid Bacteria
Jiahao Bie, Ying Wang, Zhiguo Peng, et al.
(2024)
Closed Access
Impact of fiber addition on quality and consumer perception of whole-grain cakes produced with extruded pearl millet (Pennisetum glaucum) flour
Isabella Maciel Costa, Laura Magalhães Pêgo e Silva, Amanda de Souza Cardoso, et al.
Journal of Cereal Science (2024) Vol. 120, pp. 104039-104039
Closed Access
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