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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:

Characterization of the protein structure of soymilk fermented by Lactobacillus and evaluation of its potential allergenicity based on the sensitized-cell model
Qiaoling Lu, LingLing Zuo, Zhihua Wu, et al.
Food Chemistry (2021) Vol. 366, pp. 130569-130569
Closed Access | Times Cited: 54

Showing 26-50 of 54 citing articles:

Coconut milk allergenicity: Insight into reducing the affinity of coconut globulin to immunoglobulin E by atmospheric cold plasma
Yang Chen, Yile Chen, Li Tian, et al.
Food Chemistry X (2024) Vol. 23, pp. 101732-101732
Open Access | Times Cited: 2
Lactic acid bacteria fermented soy β-conglycinin: Assessment of structural conformational feature and immunoglobulin E reactivity
Zhen Liu, Yumeng Fu, Yifei Liu, et al.
LWT (2022) Vol. 173, pp. 114246-114246
Open Access | Times Cited: 11
Multi-spectral and proteomic insights into the impact of proanthocyanidins on IgE binding capacity and functionality in soy 11S protein during alkali-heating treatment
Xiaowen Pi, Yuxue Sun, Jiafei Liu, et al.
International Journal of Biological Macromolecules (2022) Vol. 226, pp. 597-607
Closed Access | Times Cited: 11
The decrease of Ara h 2 allergenicity by glycation is determined by reducing sugar chain length and isomers
Ping Yang, Xumei Wang, Hui Wang, et al.
Food Chemistry (2023) Vol. 432, pp. 137289-137289
Closed Access | Times Cited: 6
Co-fermentation of peanut milk by selected lactic acid bacteria on its protein structure, Ara h 1's immunoreactivity, physical-chemical properties and sensory attributes
Shiyu Yang, Tonghao Du, Yue Zhang, et al.
Food Bioscience (2024) Vol. 61, pp. 104408-104408
Closed Access | Times Cited: 2
Changes in Selected Quality Indices in Microbially Fermented Commercial Almond and Oat Drinks
Grzegorz Dąbrowski, Aurelija Paulauskienė, Aldona Baltušnikienė, et al.
Applied Sciences (2022) Vol. 12, Iss. 19, pp. 9983-9983
Open Access | Times Cited: 10
Isolation and allergenicity evaluation of glycated α-lactalbumin digestive products and identification of allergenic peptides
Xumei Wang, Zongcai Tu, Yun‐Hua Ye, et al.
Food Chemistry (2022) Vol. 390, pp. 133185-133185
Closed Access | Times Cited: 9
The alteration of composition, conformation, IgE-reactivity and functional attributes in proanthocyanidins-soy protein 7S conjugates formed by alkali-heating treatment: Multi-spectroscopic and proteomic analyses
Xiaowen Pi, Yuxue Sun, Jiafei Liu, et al.
International Journal of Biological Macromolecules (2023) Vol. 234, pp. 123672-123672
Closed Access | Times Cited: 5
Allergen degradation of bee pollen by lactic acid bacteria fermentation and its alleviatory effects on allergic reactions in BALB/c mice
Shuting Yin, Qiangqiang Li, Yuxiao Tao, et al.
Deleted Journal (2023) Vol. 13, Iss. 1, pp. 349-359
Open Access | Times Cited: 5
Influence of Fermentation by Lactobacillus helveticus on the Immunoreactivity of Atlantic Cod Allergens
Hao Zou, Jinlong Zhao, Zhihui Qin, et al.
Journal of Agricultural and Food Chemistry (2023) Vol. 71, Iss. 26, pp. 10144-10154
Closed Access | Times Cited: 5
Construction of hypoallergenic microgel by soy major allergen β-conglycinin through enzymatic hydrolysis and lactic acid bacteria fermentation
Yumeng Fu, Xinran Guo, Wei Li, et al.
Food Research International (2023) Vol. 175, pp. 113733-113733
Closed Access | Times Cited: 5
Changes of proteins and amino acids in soymilk during lactic acid fermentation and subsequent storage
You Wu, Yiqun Huang, Jian Yu, et al.
Journal of Food Measurement & Characterization (2022) Vol. 16, Iss. 6, pp. 4728-4737
Closed Access | Times Cited: 8
A new attempt to develop fermented milk with low whey protein allergenic potential using a top-down method
Ruiyang Ma, Na Miao, Qingyi Zhang, et al.
Food Bioscience (2023) Vol. 53, pp. 102594-102594
Closed Access | Times Cited: 4
Modulation of soy protein immunoreactivity by different matrix structures of lactic acid bacterium-induced soy protein gels: Epitope destruction during in vitro gastroduodenal digestion and absorption
Yaqiong Wang, Yumeng Fu, Wei Li, et al.
Food Research International (2023) Vol. 173, pp. 113281-113281
Closed Access | Times Cited: 4
Protein fraction profile and physicochemical quality of Blacksoyghurt drink
Ahmad Ni’matullah Al–Baarri, Bambang Dwiloka, Sri Mulyani, et al.
Food Research (2024) Vol. 8, Iss. 2, pp. 435-442
Open Access | Times Cited: 1
Enzymatic modification of plant proteins: influence on functional properties, allergenicity, and bioactivity
Ornella Kongi Mosibo, Ezgi Pulatsu, Oluwatoyin O. Onipe, et al.
Elsevier eBooks (2024), pp. 277-307
Closed Access | Times Cited: 1
Evaluation of the immunoreactivity and quality characteristics of cow milk following combined fermentation and enzymatic hydrolysis
Xiaona Liang, Xiurong Gou, Xiumin Hu, et al.
LWT (2023) Vol. 185, pp. 115161-115161
Open Access | Times Cited: 3
Effect of Pholiota nameko polysaccharides on lacticplantibacilli viability, physicochemical properties, sensory properties and free radicals scavenging activities of fermented soymilk
Haiping Li, Xinqi Guo, Xun Zhu, et al.
Journal of Food Measurement & Characterization (2023) Vol. 17, Iss. 5, pp. 4415-4433
Closed Access | Times Cited: 2
Lactic acid bacteria modulate the gastrointestinal digestive behavior of soy glycinin and correlation with its immunoreactivity: a peptidomic study
Zhen Liu, Yumeng Fu, Elham Azarpazhooh, et al.
Food & Function (2024) Vol. 15, Iss. 5, pp. 2524-2535
Closed Access
Co-Fermentation by Selected Lactic Acid Bacteria Reduces Immunoreactivity of Peanut and Enhances its Physicochemical and Sensory Attributes
Shiyu Yang, Tao Xiong, Tonghao Du, et al.
(2024)
Closed Access
Effect of critical amino acids’ properties on potential allergenicity of Ara h 2 epitopes
Zhou Xiao-ya, Zhang Mengfei, Hu Changbao, et al.
Food and Agricultural Immunology (2024) Vol. 35, Iss. 1
Open Access
Ultrasonic Treatment of Soybean Protein Isolate: Unveiling the Mechanisms for Gel Functional Improvement and Application in Chiba Tofu
Xiao Wu, Na Li, Zeng Dong, et al.
ACS Omega (2024) Vol. 9, Iss. 44, pp. 44588-44600
Open Access
The Effect of Fermentation by Lactobacilli on the Functional–Technological Properties of Pea Protein Isolates
И. В. Кравченко, Vladimir A. Furalyov, Е. С. Пшенникова, et al.
Applied Biochemistry and Microbiology (2024) Vol. 60, Iss. 6, pp. 1388-1397
Closed Access
Anti-food allergic activity of soymilk fermented by Lactobacillus in vitro
Xinlei Xia, Ping Tang, Jing Bai, et al.
Journal of Food Science and Technology (2024)
Closed Access
A Novel Approach Has Been Developed to Produce Pure Plant-Based Gel Soy Yogurt by Combining Soy Proteins (7s/11s), High Pressure Homogenization, and Glycation Reaction
Haibin Ren, Baolong Feng, Hongyao Liu, et al.
(2023)
Closed Access | Times Cited: 1

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