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:
Effects of ultrasonic treatment on the structural, functional properties and beany flavor of soy protein isolate: Comparison with traditional thermal treatment
Yue Kong, Lina Sun, Zenan Wu, et al.
Ultrasonics Sonochemistry (2023) Vol. 101, pp. 106675-106675
Open Access | Times Cited: 26
Yue Kong, Lina Sun, Zenan Wu, et al.
Ultrasonics Sonochemistry (2023) Vol. 101, pp. 106675-106675
Open Access | Times Cited: 26
Showing 1-25 of 26 citing articles:
Effects of ultrasound and thermal treatment on the interaction between hyaluronic acid and lactoferrin: Preparation, structures and functionalities
Yushi Wang, Miao Ji, Mengjiao Xing, et al.
International Journal of Biological Macromolecules (2024) Vol. 272, pp. 132812-132812
Closed Access | Times Cited: 22
Yushi Wang, Miao Ji, Mengjiao Xing, et al.
International Journal of Biological Macromolecules (2024) Vol. 272, pp. 132812-132812
Closed Access | Times Cited: 22
Effect of pH-shifting and ultrasound on soy/potato protein structure and gelation
Ying Sun, Long Wang, Huan Wang, et al.
Food Hydrocolloids (2024), pp. 110672-110672
Closed Access | Times Cited: 12
Ying Sun, Long Wang, Huan Wang, et al.
Food Hydrocolloids (2024), pp. 110672-110672
Closed Access | Times Cited: 12
Effect of Ultrasonic Treatment on Functional Properties and Emulsion Stability of Sweet Potato Protein
Chenxi Wang, Zhiyuan Xia, Haibo Zhao, et al.
Food Biophysics (2025) Vol. 20, Iss. 1
Closed Access
Chenxi Wang, Zhiyuan Xia, Haibo Zhao, et al.
Food Biophysics (2025) Vol. 20, Iss. 1
Closed Access
Impact of Lactobacillus Fermentation on Mung Bean Protein's Binding to Beany Flavor: Mechanisms and Structural Changes
Yuqi Xue, Jie Chen, Lei Wang, et al.
LWT (2025), pp. 117450-117450
Open Access
Yuqi Xue, Jie Chen, Lei Wang, et al.
LWT (2025), pp. 117450-117450
Open Access
The regulation of the texture, rheological properties, and moisture distribution of rice flour gel by ultrasonically modified soybean protein isolate
Zijian Tang, Dongmei Yang, Chenxing Du, et al.
Journal of Cereal Science (2025), pp. 104123-104123
Closed Access
Zijian Tang, Dongmei Yang, Chenxing Du, et al.
Journal of Cereal Science (2025), pp. 104123-104123
Closed Access
Effect of low-frequency ultrasound pretreatment on taste substances in chicken liver by fermentation
Xiaowen Wang, Yibo Lan, Biao Yang, et al.
LWT (2025), pp. 117458-117458
Open Access
Xiaowen Wang, Yibo Lan, Biao Yang, et al.
LWT (2025), pp. 117458-117458
Open Access
Overall quality changes of fresh-cut cowpeas (Vigna unguiculata L. Walp.) during storage: Correlation of packaging materials and quality
Wen Zhang, Mengtong Han, Yubin Wang, et al.
Food Chemistry (2025) Vol. 477, pp. 143547-143547
Closed Access
Wen Zhang, Mengtong Han, Yubin Wang, et al.
Food Chemistry (2025) Vol. 477, pp. 143547-143547
Closed Access
Recent advances in the modification of soy proteinase: Enzyme types, structural and functional characteristics, and applications in foods
Yukun Pei, Shizhang Yan, Yi Liao, et al.
Food Research International (2025) Vol. 207, pp. 116056-116056
Closed Access
Yukun Pei, Shizhang Yan, Yi Liao, et al.
Food Research International (2025) Vol. 207, pp. 116056-116056
Closed Access
The characterization of sensory properties, aroma profile and antioxidant capacity of noodles incorporated with asparagus tea ultra-micro powder
Tengteng Li, Hao Wang, Huaizhen Zhang, et al.
Food Chemistry X (2025) Vol. 26, pp. 102297-102297
Open Access
Tengteng Li, Hao Wang, Huaizhen Zhang, et al.
Food Chemistry X (2025) Vol. 26, pp. 102297-102297
Open Access
Synergistic Effects of Ultrasound and pH-Shifting on the Solubility and Emulsification Properties of Peanut Protein
Zhonggao Jiao, Zhiqiang Feng, Siqi Zhao, et al.
Foods (2025) Vol. 14, Iss. 5, pp. 853-853
Open Access
Zhonggao Jiao, Zhiqiang Feng, Siqi Zhao, et al.
Foods (2025) Vol. 14, Iss. 5, pp. 853-853
Open Access
Current insights into heat treatment for improving functionalities of soy protein: A review
Simin Chen, Wenjuan Jiao, Jianfeng Wu
Comprehensive Reviews in Food Science and Food Safety (2025) Vol. 24, Iss. 2
Closed Access
Simin Chen, Wenjuan Jiao, Jianfeng Wu
Comprehensive Reviews in Food Science and Food Safety (2025) Vol. 24, Iss. 2
Closed Access
Strategies to overcome nutritional and technological limitations of pulse proteins
Fatemeh Aghababaei, David Julian McClements, Milad Hadidi
Future Foods (2025), pp. 100624-100624
Open Access
Fatemeh Aghababaei, David Julian McClements, Milad Hadidi
Future Foods (2025), pp. 100624-100624
Open Access
Effects of ultrasound on the structure and properties of soy protein gels prepared with different 11S/7S ratios
Lidan Qiu, Ying Zhu, Xiuqing Zhu, et al.
Food Hydrocolloids (2025), pp. 111392-111392
Closed Access
Lidan Qiu, Ying Zhu, Xiuqing Zhu, et al.
Food Hydrocolloids (2025), pp. 111392-111392
Closed Access
Effect of Combined pH-Shifting and High-Intensity Ultrasound Treatment on the Structural, Functional, and Foaming Properties of Tenebrio Molitor Protein
Dongjie Huang, Wenyuan Zhang, Yiyan Liu, et al.
Food Hydrocolloids (2025), pp. 111384-111384
Closed Access
Dongjie Huang, Wenyuan Zhang, Yiyan Liu, et al.
Food Hydrocolloids (2025), pp. 111384-111384
Closed Access
Effects of Dual-Frequency Ultrasonic Treatment on Functional and Cryoprotective Properties of Soy Protein Isolate–Curcumin Complexes
Yang Meng, Yinlan Wang, Yu Zhang, et al.
Food and Bioprocess Technology (2024)
Closed Access | Times Cited: 2
Yang Meng, Yinlan Wang, Yu Zhang, et al.
Food and Bioprocess Technology (2024)
Closed Access | Times Cited: 2
Molecular characterisation of interactions between 11S glycinin and hexanal – An off flavour compound
Cameron Ince, Lloyd Condict, Regine Stockmann, et al.
Food Hydrocolloids (2024) Vol. 158, pp. 110543-110543
Closed Access | Times Cited: 2
Cameron Ince, Lloyd Condict, Regine Stockmann, et al.
Food Hydrocolloids (2024) Vol. 158, pp. 110543-110543
Closed Access | Times Cited: 2
Soy protein gels based on ultrasonic treatment: Effects of Ca2+ and 11S/7S ratio on gel structures and digestive properties
Ruqi Guo, Xiaoqi Deng, Qinlin Hu, et al.
Ultrasonics Sonochemistry (2024) Vol. 111, pp. 107143-107143
Open Access | Times Cited: 2
Ruqi Guo, Xiaoqi Deng, Qinlin Hu, et al.
Ultrasonics Sonochemistry (2024) Vol. 111, pp. 107143-107143
Open Access | Times Cited: 2
High Internal Phase Emulsions Stabilized with Ultrasound-Modified Spirulina Protein for Curcumin Delivery
Qing Liu, Tao Chen, Lihang Chen, et al.
Foods (2024) Vol. 13, Iss. 9, pp. 1324-1324
Open Access | Times Cited: 1
Qing Liu, Tao Chen, Lihang Chen, et al.
Foods (2024) Vol. 13, Iss. 9, pp. 1324-1324
Open Access | Times Cited: 1
Transglutaminase mediated cross-linking of peanut and buckwheat proteins under dual-frequency ultrasound field: Functional attributes study
Xuan Zhang, Yu Chen, Yu Hu, et al.
Food Physics (2024) Vol. 1, pp. 100019-100019
Open Access | Times Cited: 1
Xuan Zhang, Yu Chen, Yu Hu, et al.
Food Physics (2024) Vol. 1, pp. 100019-100019
Open Access | Times Cited: 1
Improving the quality of steamed bread with whole soybean pulp: Effects of ultrasonic treatment on protein structure and reduction of beany flavor
Feng Han, Jialin Song, Mingming Qi, et al.
Ultrasonics Sonochemistry (2024) Vol. 112, pp. 107156-107156
Open Access | Times Cited: 1
Feng Han, Jialin Song, Mingming Qi, et al.
Ultrasonics Sonochemistry (2024) Vol. 112, pp. 107156-107156
Open Access | Times Cited: 1
Effects of NaCl /KCl ratios on structural and properties changes in soy‐potato protein mixed gel
Ying Sun, L Wang, BingLin Lu, et al.
International Journal of Food Science & Technology (2024)
Closed Access
Ying Sun, L Wang, BingLin Lu, et al.
International Journal of Food Science & Technology (2024)
Closed Access
Characterization of astaxanthin‐loaded Pickering emulsions stabilized by conjugates of pea protein isolate and dextran with different molecular weights
Zhiwei Guo, Heng Li, Ning Peng, et al.
Journal of the Science of Food and Agriculture (2024)
Closed Access
Zhiwei Guo, Heng Li, Ning Peng, et al.
Journal of the Science of Food and Agriculture (2024)
Closed Access
Exploring Ultrasonic Energy Followed by Natural Fermentation Processing to Enhance Functional Properties and Bioactive Compounds in Millet (Pennisetum glaucum L.) Grains
Mohammed Saeed Alkaltham, Akram A. Qasem, Mohamed A. Ibraheem, et al.
Fermentation (2024) Vol. 10, Iss. 11, pp. 590-590
Open Access
Mohammed Saeed Alkaltham, Akram A. Qasem, Mohamed A. Ibraheem, et al.
Fermentation (2024) Vol. 10, Iss. 11, pp. 590-590
Open Access
Preparation of Zein Based Ginger Essential Oil-enriched Pickering Nanoemulsions Using Multi-frequency Ultrasound to Enhance Emulsion Properties and Antioxidant Activities
Yuanming Chu, Chi Zhang, Jun Mei, et al.
Food and Bioprocess Technology (2024)
Closed Access
Yuanming Chu, Chi Zhang, Jun Mei, et al.
Food and Bioprocess Technology (2024)
Closed Access
Improved emulsifying and foaming properties of ovalbumin and antioxidant activity of (−)-gallocatechin gallate: Effects of ultrasound-assisted glycation based on natural deep eutectic solvents and noncovalent binding
Qiulu Wang, Xin Qi, Lixia Yuan, et al.
Food Chemistry (2024) Vol. 469, pp. 142517-142517
Closed Access
Qiulu Wang, Xin Qi, Lixia Yuan, et al.
Food Chemistry (2024) Vol. 469, pp. 142517-142517
Closed Access
