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 ultra-high pressure homogenization on structural and techno-functional properties of egg yolk granule proteins
Romuald Gaillard, Diane Gagnon, Véronique Perreault, et al.
LWT (2023) Vol. 178, pp. 114624-114624
Open Access | Times Cited: 13
Romuald Gaillard, Diane Gagnon, Véronique Perreault, et al.
LWT (2023) Vol. 178, pp. 114624-114624
Open Access | Times Cited: 13
Showing 13 citing articles:
Quantitative lipidomic analysis of modified liquid egg: Effects of combined high-pressure homogenization and heat treatment
Gan Hu, Jing Pu, Wenlong Xu, et al.
Poultry Science (2025) Vol. 104, Iss. 3, pp. 104836-104836
Open Access | Times Cited: 2
Gan Hu, Jing Pu, Wenlong Xu, et al.
Poultry Science (2025) Vol. 104, Iss. 3, pp. 104836-104836
Open Access | Times Cited: 2
Foaming and structural properties of egg yolk components microgel particles and their adsorption characteristics at the air-water interface
Jiahan Liu, Yuemeng Wang, Yuxin Zou, et al.
Food Hydrocolloids (2024) Vol. 152, pp. 109842-109842
Closed Access | Times Cited: 11
Jiahan Liu, Yuemeng Wang, Yuxin Zou, et al.
Food Hydrocolloids (2024) Vol. 152, pp. 109842-109842
Closed Access | Times Cited: 11
Physical Characteristics of Egg Yolk Granules and Effect on Their Functionality
Beatrice Mofoluwaso Oladimeji, Ronald Gebhardt
Foods (2023) Vol. 12, Iss. 13, pp. 2531-2531
Open Access | Times Cited: 11
Beatrice Mofoluwaso Oladimeji, Ronald Gebhardt
Foods (2023) Vol. 12, Iss. 13, pp. 2531-2531
Open Access | Times Cited: 11
Effect of high‐hydrostatic pressure on the digestibility of egg yolk and granule
Yosra Ben‐Fadhel, Véronique Perreault, Alice Marciniak, et al.
Journal of Food Science (2024) Vol. 89, Iss. 5, pp. 2803-2813
Open Access | Times Cited: 2
Yosra Ben‐Fadhel, Véronique Perreault, Alice Marciniak, et al.
Journal of Food Science (2024) Vol. 89, Iss. 5, pp. 2803-2813
Open Access | Times Cited: 2
Enhancement of the formation and stability of low-fat Pickering emulsion gels stabilized with egg yolk granules-chitosan complex: Insights into the development of mayonnaise substitutes
Haoyang Sun, Hao Ding, Mohamed Salama, et al.
Food Chemistry (2024) Vol. 464, pp. 141734-141734
Closed Access | Times Cited: 2
Haoyang Sun, Hao Ding, Mohamed Salama, et al.
Food Chemistry (2024) Vol. 464, pp. 141734-141734
Closed Access | Times Cited: 2
High pressure homogenization induced egg yolk low-density lipoprotein remodeling and its application in loaded paprika oleoresin
Di Xiao, Gan Hu, Xuan Yao, et al.
Food Science of Animal Products (2024) Vol. 2, Iss. 2, pp. 9240064-9240064
Open Access | Times Cited: 1
Di Xiao, Gan Hu, Xuan Yao, et al.
Food Science of Animal Products (2024) Vol. 2, Iss. 2, pp. 9240064-9240064
Open Access | Times Cited: 1
Studies on the complex interactions of different egg yolk proteins and their roles on rheological properties and stability of high internal phase Pickering emulsions
Jiahao Bie, Jinxuan Cao, Zhiguo Peng, et al.
Food Hydrocolloids (2024), pp. 110755-110755
Closed Access | Times Cited: 1
Jiahao Bie, Jinxuan Cao, Zhiguo Peng, et al.
Food Hydrocolloids (2024), pp. 110755-110755
Closed Access | Times Cited: 1
Enhancement of the Formation and Stability of Low-Fat Pickering Emulsion Gels Stabilized with Egg Yolk Granules-Chitosan Complex: Insights into the Development of Mayonnaise Substitutes
Haoyang Sun, Hao Ding, Mohamed Salama, et al.
(2024)
Closed Access
Haoyang Sun, Hao Ding, Mohamed Salama, et al.
(2024)
Closed Access
Ultra-high pressure homogenization does not impair the in vitro digestibility of egg yolk granule proteins
Romuald Gaillard, Véronique Richard, Françoise Nadeau, et al.
LWT (2024) Vol. 206, pp. 116584-116584
Open Access
Romuald Gaillard, Véronique Richard, Françoise Nadeau, et al.
LWT (2024) Vol. 206, pp. 116584-116584
Open Access
Preparation of microgel particles from egg yolk components by combining phospholipase A2 with high-pressure homogenization: Physicochemical, structural properties and their effects on foaming, processing stability of egg white protein
Jiahan Liu, Yina Wang, Yuemeng Wang, et al.
International Journal of Biological Macromolecules (2024) Vol. 278, pp. 134833-134833
Closed Access
Jiahan Liu, Yina Wang, Yuemeng Wang, et al.
International Journal of Biological Macromolecules (2024) Vol. 278, pp. 134833-134833
Closed Access
Construction of mixed gels of yolk granules and salted ovalbumin driven by pH: phase behavior and calcium bioaccessibility
Xueying Wang, Nan Zhang, Zeyang Wu, et al.
Food Hydrocolloids (2024), pp. 110682-110682
Closed Access
Xueying Wang, Nan Zhang, Zeyang Wu, et al.
Food Hydrocolloids (2024), pp. 110682-110682
Closed Access
Egg Yolk, a Multifunctional Emulsifier: New Insights on Factors Influencing and Mechanistic Pathways in Egg Yolk Emulsification
Rajat Suhag
Applied Sciences (2024) Vol. 14, Iss. 21, pp. 9692-9692
Open Access
Rajat Suhag
Applied Sciences (2024) Vol. 14, Iss. 21, pp. 9692-9692
Open Access
Impact of high-pressure shift freezing on physicochemical and functional properties of egg edible parts
Saeed Dadashi, F. Fernández‐Martín, Seyed Mahmoud Mousavi, et al.
Journal of Food Engineering (2023) Vol. 361, pp. 111753-111753
Open Access | Times Cited: 1
Saeed Dadashi, F. Fernández‐Martín, Seyed Mahmoud Mousavi, et al.
Journal of Food Engineering (2023) Vol. 361, pp. 111753-111753
Open Access | Times Cited: 1
