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:
Study on the gelling properties of egg white/surfactant system by different heating intensities
Jiwei Jiang, Xiaoxue Yang, Huiyong Wang, et al.
Poultry Science (2024) Vol. 103, Iss. 8, pp. 103876-103876
Open Access | Times Cited: 5
Jiwei Jiang, Xiaoxue Yang, Huiyong Wang, et al.
Poultry Science (2024) Vol. 103, Iss. 8, pp. 103876-103876
Open Access | Times Cited: 5
Showing 5 citing articles:
Egg white protein under thermal stress: Thermal aggregation orientation and gel properties decline
Jingnan Zang, Mingmin Qing, Yujie Chi, et al.
International Journal of Biological Macromolecules (2025), pp. 139625-139625
Closed Access | Times Cited: 1
Jingnan Zang, Mingmin Qing, Yujie Chi, et al.
International Journal of Biological Macromolecules (2025), pp. 139625-139625
Closed Access | Times Cited: 1
Aspartic acid-mediated heat-stressed egg white liquid: mechanism of controlled thermal aggregation and enhancement of gel properties
Jingnan Zang, Mingmin Qing, Yujie Chi, et al.
Food Hydrocolloids (2025), pp. 111137-111137
Closed Access
Jingnan Zang, Mingmin Qing, Yujie Chi, et al.
Food Hydrocolloids (2025), pp. 111137-111137
Closed Access
Difference in mechanism of gelatinization and transparency among chicken, pigeon and turtle egg white thermogels
Xiaole Xiang, Zixiao Li, Xin‐Hong Lu, et al.
Food Research International (2025), pp. 116607-116607
Closed Access
Xiaole Xiang, Zixiao Li, Xin‐Hong Lu, et al.
Food Research International (2025), pp. 116607-116607
Closed Access
Mechanistic study on the decline of foaming characteristics of egg white under heat stress: Emphasizing apparent phenomena, structure, and intermolecular interactions
Mingmin Qing, Jingnan Zang, Yaotong Liu, et al.
International Journal of Biological Macromolecules (2024) Vol. 281, pp. 136446-136446
Closed Access | Times Cited: 2
Mingmin Qing, Jingnan Zang, Yaotong Liu, et al.
International Journal of Biological Macromolecules (2024) Vol. 281, pp. 136446-136446
Closed Access | Times Cited: 2
A comprehensive review on freeze‐induced deterioration of frozen egg yolks: Freezing behaviors, gelation mechanisms, and control techniques
Yujie Chi, Yanqiu Ma, Ruihong Wang, et al.
Comprehensive Reviews in Food Science and Food Safety (2024) Vol. 23, Iss. 5
Closed Access | Times Cited: 1
Yujie Chi, Yanqiu Ma, Ruihong Wang, et al.
Comprehensive Reviews in Food Science and Food Safety (2024) Vol. 23, Iss. 5
Closed Access | Times Cited: 1
Effect of Whey Protein Isolate and Soy Protein Isolate on Textural Properties and Syneresis of Frozen Traditional Chinese Hot Pot Egg Sausage Gels
Hong-Ting Victor Lin, Lihan Huang, Jenn‐Shou Tsai, et al.
Gels (2024) Vol. 10, Iss. 12, pp. 815-815
Open Access
Hong-Ting Victor Lin, Lihan Huang, Jenn‐Shou Tsai, et al.
Gels (2024) Vol. 10, Iss. 12, pp. 815-815
Open Access
