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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:

Interaction between soybean protein and tea polyphenols under high pressure
Gang Chen, Shuting Wang, Biao Feng, et al.
Food Chemistry (2018) Vol. 277, pp. 632-638
Closed Access | Times Cited: 156

Showing 26-50 of 156 citing articles:

Modulating the structure of lamb myofibrillar protein gel influenced by psyllium husk powder at different NaCl concentrations: Effect of intermolecular interactions
Ning Zhu, Mingwu Zang, Shouwei Wang, et al.
Food Chemistry (2022) Vol. 397, pp. 133852-133852
Closed Access | Times Cited: 55
Ultrasound-induced red bean protein–lutein interactions and their effects on physicochemical properties, antioxidant activities and digestion behaviors of complexes
Chengbin Zhao, Zhenchi Miao, Jiannan Yan, et al.
LWT (2022) Vol. 160, pp. 113322-113322
Open Access | Times Cited: 49
Impact of interactions between whey protein isolate and different phospholipids on the properties of krill oil emulsions: A consideration for functional lipids efficient delivery
Zhangtie Wang, Jinjin Zhao, Tao Zhang, et al.
Food Hydrocolloids (2022) Vol. 130, pp. 107692-107692
Closed Access | Times Cited: 48
Improved physicochemical properties and product characteristics of tilapia surimi by tea polyphenols during chilled storage
Jing Wu, Chunsheng Li, Laihao Li, et al.
LWT (2022) Vol. 167, pp. 113822-113822
Open Access | Times Cited: 45
Food proteins: Solubility & thermal stability improvement techniques
Negin Yousefi, Soleiman Abbasi
Food Chemistry Advances (2022) Vol. 1, pp. 100090-100090
Open Access | Times Cited: 42
Application of emerging technologies to obtain legume protein isolates with improved techno‐functional properties and health effects
Ricard Bou, Paola Navarro‐Vozmediano, Rubén Domínguez, et al.
Comprehensive Reviews in Food Science and Food Safety (2022) Vol. 21, Iss. 3, pp. 2200-2232
Open Access | Times Cited: 41
Formation of soybean protein isolate-hawthorn flavonoids non-covalent complexes: Linking the physicochemical properties and emulsifying properties
Yilun Wang, Jinjie Yang, Shicheng Dai, et al.
Ultrasonics Sonochemistry (2022) Vol. 84, pp. 105961-105961
Open Access | Times Cited: 38
Changes in the structure and functional properties of soybean isolate protein: Effects of different modification methods
Lu Han, Jinlong Li, Yitong Jiang, et al.
Food Chemistry (2023) Vol. 432, pp. 137214-137214
Closed Access | Times Cited: 38
Plant protein solubility: A challenge or insurmountable obstacle
Kun Gao, Jiajia Rao, Bingcan Chen
Advances in Colloid and Interface Science (2023) Vol. 324, pp. 103074-103074
Closed Access | Times Cited: 37
Recent advances in soybean protein processing technologies: A review of preparation, alterations in the conformational and functional properties
Zhijie Huang, Yuanyuan Qu, Xiaohan Hua, et al.
International Journal of Biological Macromolecules (2023) Vol. 248, pp. 125862-125862
Closed Access | Times Cited: 31
Study on the interaction and functional properties of Dolichos lablab L. protein-tea polyphenols complexes
Jing Yang, Yajing Zhao, Baosen Shan, et al.
International Journal of Biological Macromolecules (2023) Vol. 250, pp. 126006-126006
Closed Access | Times Cited: 27
Soy protein isolate-citrus pectin-gallic acid ternary composite high internal phase Pickering emulsion for delivery of β-carotene: Physicochemical, structural and digestive properties
Xinyu Xu, Lin Li, Chunmin Ma, et al.
Food Research International (2023) Vol. 169, pp. 112910-112910
Closed Access | Times Cited: 26
Recent advances in the effect of ultrasound on the binding of protein−polyphenol complexes in foodstuff
Jiayuan Liu, Gongshuai Song, Like Zhou, et al.
Food Frontiers (2023) Vol. 4, Iss. 2, pp. 721-732
Open Access | Times Cited: 25
Mechanistic insights into α-amylase inhibition, binding affinity and structural changes upon interaction with gallic acid
Yanyi Huang, Samantha J. Richardson, Charles S. Brennan, et al.
Food Hydrocolloids (2023) Vol. 148, pp. 109467-109467
Closed Access | Times Cited: 24
Comparative assessment of extraction, composition, and in vitro antioxidative properties of wheat bran polyphenols
Wenjing Huang, Fulin Tian, Han Wang, et al.
LWT (2023) Vol. 180, pp. 114706-114706
Open Access | Times Cited: 22
Interactions between proteins and phenolics: effects of food processing on the content and digestibility of phenolic compounds
Elifsu Nemli, Gülay Özkan, Büşra Gültekin Subaşı, et al.
Journal of the Science of Food and Agriculture (2024) Vol. 104, Iss. 5, pp. 2535-2550
Closed Access | Times Cited: 12
Effect of ultrasonic pretreatment on the structure and emulsion stability of epigallocatechin-3-gallate and rice bran protein complex
Yu Liu, Helin Li, Xialing Wei, et al.
LWT (2024) Vol. 199, pp. 116107-116107
Open Access | Times Cited: 10
Soy protein-polyphenols conjugates interaction mechanism, characterization, techno-functional and biological properties: An updated review
Muhammad Faisal Manzoor, Xin‐An Zeng, Muhammad Waseem, et al.
Food Chemistry (2024) Vol. 460, pp. 140571-140571
Closed Access | Times Cited: 10
High-pressure microfluidization enhanced the stability of sodium caseinate-EGCG complex-stabilized fish oil emulsion
Wei Tang, Rui Wang, Minghui Li, et al.
Food Chemistry (2024) Vol. 444, pp. 138669-138669
Closed Access | Times Cited: 9
Maillard reaction products of soybean protein hydrolysates and reducing sugar: Structure and flavor insights
Jiaqi Hao, Xiaoying Zhang, Ziwei Wang, et al.
Food Research International (2025) Vol. 202, pp. 115790-115790
Closed Access
Effect of interaction between tea polyphenols with soymilk protein on inactivation of soybean trypsin inhibitor
Ge Ge, Wanxiang Guo, Jiabao Zheng, et al.
Food Hydrocolloids (2020) Vol. 111, pp. 106177-106177
Closed Access | Times Cited: 64
Development of an oil-in-water emulsion stabilized by a black bean protein-based nanocomplex for co-delivery of quercetin and perilla oil
Lu Han, Keyang Lu, Shijiao Zhou, et al.
LWT (2020) Vol. 138, pp. 110644-110644
Closed Access | Times Cited: 60
Bioactive Peptides and Dietary Polyphenols: Two Sides of the Same Coin
Rosa Pérez-Gregório, Susana Soares, Nuno Mateus, et al.
Molecules (2020) Vol. 25, Iss. 15, pp. 3443-3443
Open Access | Times Cited: 53
Modern techniques efficacy on tofu processing: A review
Fatma Ali, Kangming Tian, Zhengxiang Wang
Trends in Food Science & Technology (2021) Vol. 116, pp. 766-785
Closed Access | Times Cited: 49
Polyphenol-Metal Ion Redox-Induced Gelation System for Constructing Plant Protein Adhesives with Excellent Fluidity and Cold-Pressing Adhesion
Huiwen Pang, Qian Yan, Chao Ma, et al.
ACS Applied Materials & Interfaces (2021) Vol. 13, Iss. 49, pp. 59527-59537
Closed Access | Times Cited: 48

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