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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:

Molecular interaction of soybean glycinin and β-conglycinin with (−)-epigallocatechin gallate induced by pH changes
Yaxuan Yang, Qiming Wang, Lin Lei, et al.
Food Hydrocolloids (2020) Vol. 108, pp. 106010-106010
Closed Access | Times Cited: 109

Showing 26-50 of 109 citing articles:

Antibacterial food packaging capable of sustained and unidirectional release carvacrol/thymol nanoemulsions for pork preservation
Lin Wang, Mengyuan Yuan, Enze Sun, et al.
Food Hydrocolloids (2023) Vol. 145, pp. 109169-109169
Closed Access | Times Cited: 20
Insight into the interaction mechanism between mulberry polyphenols and β-lactoglobulin
Yuan Qi, Lin He, Xuping Wang, et al.
Food Hydrocolloids (2023) Vol. 149, pp. 109522-109522
Closed Access | Times Cited: 20
Deciphering the interaction mechanism and binding mode between chickpea protein isolate and flavonoids based on experimental studies and molecular simulation
Yuan Meng, Zihao Wei, Changhu Xue
Food Chemistry (2023) Vol. 429, pp. 136848-136848
Closed Access | Times Cited: 18
Comparison of pH-induced protein–polyphenol self-assembly methods: Binding mechanism, structure, and functional characteristics
Shizhang Yan, Xinyue Yan, Yang Li, et al.
Food Chemistry (2023) Vol. 438, pp. 137996-137996
Closed Access | Times Cited: 17
Effect of phlorotannins modification on the physicochemical, structural and functional properties of soybean protein isolate and controlled hydrolysates: Covalent and non-covalent interactions
Lin Cheng, Ziteng Lian, Xiuying Liu, et al.
Food Hydrocolloids (2023) Vol. 149, pp. 109591-109591
Closed Access | Times Cited: 17
Pickering emulsions stabilized by ternary complexes involving curcumin-modified zein and polysaccharides with different charge amounts for encapsulating β-carotene
Deyi Zhou, Yuelin Xin, Baoguang Wu, et al.
Food Chemistry (2023) Vol. 433, pp. 137338-137338
Closed Access | Times Cited: 16
Molecular interaction of soybean protein and piperine by computational docking analyses
Chaohua Zhang, Zhiqiang Niu, Zhi-Liang He, et al.
Food Hydrocolloids (2023) Vol. 146, pp. 109249-109249
Closed Access | Times Cited: 15
Multispectral analysis and molecular docking to predict the mechanism of molecular interactions of curcumin, zein and fucoidan complexes
Yaqi Lu, Xiang Cai, Wen‐Xin Lv, et al.
Journal of Food Engineering (2024) Vol. 369, pp. 111953-111953
Closed Access | Times Cited: 6
Formation mechanism of quinoa protein hydrolysate-EGCG complexes at different pH conditions and its effect on the protein hydrolysate-lipid co-oxidation in emulsions
Jingwen Xu, Hezhen Zhang, Mengyu Deng, et al.
Food Research International (2024) Vol. 186, pp. 114365-114365
Closed Access | Times Cited: 5
Development and characterization of adhesives constructed by soy protein isolate and tea polyphenols for enhanced tensile strength in plant-protein meat applications
Zixi Xue, Minghao Zhang, Meiquan Wang, et al.
Food Chemistry (2024) Vol. 453, pp. 139643-139643
Closed Access | Times Cited: 5
High-moisture extrusion of rice bran-peanut proteins: Changes in structural properties and antioxidant activity simulating gastrointestinal digestion
Yanran Li, Jiafeng Shi, Kangning Sun, et al.
International Journal of Biological Macromolecules (2025) Vol. 296, pp. 139751-139751
Closed Access
Exploring the effect of L-theanine synergised with EGCG on starch digestibility in ultrasonic field from different perspectives
Zongwei Hao, Zhaofeng Li, Qianxin Zhou, et al.
Food Research International (2025) Vol. 202, pp. 115805-115805
Closed Access
Ca2+ Induced Irregular Spherical Oat Protein-Shellac Nanoparticles as Pickering Emulsions Stabilizer to Improve Emulsion Storage Stability
Chen Yang, Ruizhe Yan, Yajun He, et al.
(2025)
Closed Access
Discovery and Verification of Soybean Sprouting Selection Based on Quality Across Various Origins and Varieties: Varietal Effects on Sprouted Soybean Quality
Minmin Li, Mengying Zhao, Jinfeng Shi, et al.
Food Science & Nutrition (2025) Vol. 13, Iss. 2
Open Access
The influence of synergistic interaction between raw milk protein and sodium caseinate on the interfacial stability of raw milk-based whipped emulsion
Yiqiu Deng, Wanjun Han, Xiuhang Chai, et al.
Food Hydrocolloids (2025) Vol. 164, pp. 111181-111181
Closed Access
Covalent modulation of zein surface potential by gallic acid to enhance the formation of electrostatic-driven ternary antioxidant complex coacervates with chitosan
Jinsong Zhang, Zhiheng Wang, Xinling Wu, et al.
Food Chemistry (2025) Vol. 475, pp. 143233-143233
Closed Access
Polyphenols Improve the Digestibility of Eel Myofibrillar Protein by Alleviating Oxidation Through Noncovalent Interaction
Yixia Zhangli, Yuhuan Luo, Jingjing Xie, et al.
Journal of Agricultural and Food Chemistry (2025) Vol. 73, Iss. 9, pp. 5485-5499
Closed Access
Effects of non-covalent binding of different proteins and apple polyphenols on structure and functional properties
Bangfeng Yin, Qiming Wu, Zhenjia Zheng, et al.
Food Hydrocolloids (2025), pp. 111333-111333
Closed Access
Effects of ionic strength and (−)-epigallocatechin gallate on physicochemical characteristics of soybean 11S and 7S proteins
Yaxuan Yang, Qiming Wang, Yuwan Tang, et al.
Food Hydrocolloids (2021) Vol. 119, pp. 106836-106836
Closed Access | Times Cited: 32
Epigallocatechin-3-gallate mediated self-assemble behavior and gelling properties of the ovalbumin with heating treatment
Shan Qian, Lin Chen, Zhengshan Zhao, et al.
Food Hydrocolloids (2022) Vol. 131, pp. 107797-107797
Closed Access | Times Cited: 26
Soy protein–phlorizin conjugate prepared by tyrosinase catalysis: Identification of covalent binding sites and alterations in protein structure and functionality
Yijia Jia, Xinyue Yan, Xiaotian Li, et al.
Food Chemistry (2022) Vol. 404, pp. 134610-134610
Closed Access | Times Cited: 26
Effect of ionic strength and mixing ratio on complex coacervation of soy protein isolate/Flammulina velutipes polysaccharide
Junmiao Zhang, Hengjun Du, Ning Ma, et al.
Food Science and Human Wellness (2022) Vol. 12, Iss. 1, pp. 183-191
Open Access | Times Cited: 24
Importance of binary and ternary complex formation on the functional and nutritional properties of legume proteins in presence of phytic acid and calcium
Tiffany Amat, Ali Assifaoui, Christophe Schmitt, et al.
Critical Reviews in Food Science and Nutrition (2022) Vol. 63, Iss. 33, pp. 12036-12058
Closed Access | Times Cited: 23
Suppression mechanism of L-lysine on the Epigallocatechin-3-gallate-induced loss of myofibrillar protein gelling potential
Mengyuan Wang, Jingchao Kang, Lin Chen, et al.
Food Research International (2023) Vol. 169, pp. 112928-112928
Closed Access | Times Cited: 14
Effect of enzymolysis combined with Maillard reaction treatment on functional and structural properties of gluten protein
Dai Ya, Hua Li, Xinhui Liu, et al.
International Journal of Biological Macromolecules (2023) Vol. 257, pp. 128591-128591
Closed Access | Times Cited: 12

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