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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:

Effect of microbial transglutaminase cross-linking on the quality characteristics and potential allergenicity of tofu
Jierui Zhu, Han Deng, Anshu Yang, et al.
Food & Function (2019) Vol. 10, Iss. 9, pp. 5485-5497
Closed Access | Times Cited: 50

Showing 26-50 of 50 citing articles:

Cross‐linking reactions in food proteins and proteomic approaches for their detection
Giovanni Renzone, Simona Arena, Andrea Scaloni
Mass Spectrometry Reviews (2021) Vol. 41, Iss. 5, pp. 861-898
Closed Access | Times Cited: 20
Effects of active soybean isoflavones on the structure and potential allergenicity of glycinin
Yiling Zhou, Yaru Liao, Jing Bai, et al.
LWT (2024) Vol. 198, pp. 116050-116050
Open Access | Times Cited: 2
Effect of transglutaminase crosslinking combined with lactic fermentation on the potential allergenicity and conformational structure of soy protein
Guangliang Xing, Siran Yang, Lu Huang, et al.
Journal of the Science of Food and Agriculture (2024) Vol. 104, Iss. 13, pp. 7977-7984
Closed Access | Times Cited: 2
Impact of Transglutaminase-Mediated Crosslinking on the Conformational Changes in a Dual-Protein System and IgE Reactivity of Soy Protein
Guangliang Xing, Tianran Hui, Jia Liu, et al.
Molecules (2024) Vol. 29, Iss. 14, pp. 3371-3371
Open Access | Times Cited: 2
Influence of mealworms (Tenebrio molitor larvae) and their protein derivatives on the structural and rheological properties of tofu
Eunyoung Oh, Yookyung Kim
Food Hydrocolloids (2023) Vol. 147, pp. 109399-109399
Closed Access | Times Cited: 6
Enhanced tofu quality through calcium sulfate and transglutaminase treatment: physicochemical properties and digestibility analysis
Jia Liu, Siran Yang, Ruyi Tang, et al.
International Journal of Food Science & Technology (2024) Vol. 59, Iss. 10, pp. 7610-7618
Closed Access | Times Cited: 2
Assessment of transglutaminase catalyzed cross‐linking on the potential allergenicity and conformation of heterologous protein polymers
Guangliang Xing, Jia Liu, Ruohan Wang, et al.
Journal of Food Science (2024)
Closed Access | Times Cited: 2
Conformational changes in bovine α-lactalbumin and β-lactoglobulin evoked by interaction with C18 unsaturated fatty acids provide insights into increased allergic potential
Xuanyi Meng, Zheling Zeng, Jinyan Gao, et al.
Food & Function (2020) Vol. 11, Iss. 10, pp. 9240-9251
Closed Access | Times Cited: 17
Combined lactic fermentation and enzymatic treatments affect the antigenicity of β-lactoglobulin in cow milk and soymilk-cow milk mixture
Guangliang Xing, C. Valeria L. Giosafatto, Antonio Fusco, et al.
LWT (2021) Vol. 143, pp. 111178-111178
Closed Access | Times Cited: 12
Effect of High-Pressure Homogenization on the Properties and Structure of Cold-Induced Chiba Tofu Gel in Soy Protein Isolate
Li Zheng, Joe M. Regenstein, Zhongjiang Wang
Gels (2024) Vol. 10, Iss. 2, pp. 99-99
Open Access | Times Cited: 1
Emerging Chemical, Biochemical, and Non-Thermal Physical Treatments in the Production of Hypoallergenic Plant Protein Ingredients
Joan Oñate Narciso, Saqib Gulzar, Robert Soliva‐Fortuny, et al.
Foods (2024) Vol. 13, Iss. 14, pp. 2180-2180
Open Access | Times Cited: 1
Microbiological, physicochemical, textural, and rheological properties of fermented soymilk produced with Enterococcus faecium and Lactiplantibacillus plantarum
Chang-Cheng Li, Shu-Jun Guo, Yu-Ting Feng, et al.
Food Chemistry (2024) Vol. 467, pp. 142232-142232
Closed Access | Times Cited: 1
Comparison of digestibility and potential allergenicity of raw shrimp (Litopenaeus vannamei) extracts in static and dynamic digestion systems
Yuman Guo, Chen Luo, Lili Xu, et al.
Food Chemistry (2020) Vol. 345, pp. 128831-128831
Closed Access | Times Cited: 10
Reducing the Allergenicity of α-Lactalbumin after Lipid Peroxidation
Liangtao Lv, Kan He, Fan Sun, et al.
Journal of Agricultural and Food Chemistry (2021) Vol. 69, Iss. 20, pp. 5725-5733
Closed Access | Times Cited: 9
A comparative study on the physicochemical characteristics and protein digestibility of tofu induced by magnesium chloride or combined with transglutaminase
Ting Tang, Yifan Shi, Siran Yang, et al.
International Journal of Food Science & Technology (2023) Vol. 58, Iss. 9, pp. 4666-4674
Closed Access | Times Cited: 3
Immunostimulatory and allergenic properties of emulsified and non-emulsified digestion products of parvalbumin (Scophthalmus maximus) in RBL-2H3 cells and BALB/c mouse models
Chen Luo, Guanzhi Chen, Ishfaq Ahmed, et al.
Food & Function (2021) Vol. 12, Iss. 12, pp. 5351-5360
Closed Access | Times Cited: 7
Microbial transglutaminase nanoflowers as an alternative nanomedicine for breast cancer theranostics
Syeda Warisul Fatima, Khalid Imtiyaz, M. Moshahid A. Rizvi, et al.
RSC Advances (2021) Vol. 11, Iss. 55, pp. 34613-34630
Open Access | Times Cited: 7
Human exposure assessment to potentially toxic elements (PTEs) from tofu consumption
Soraya Paz, Carmen Rubio, Ángel J. Gutiérrez, et al.
Environmental Science and Pollution Research (2021) Vol. 28, Iss. 25, pp. 33522-33530
Open Access | Times Cited: 4
Development of hypoallergenic ovalbumin with improving functional properties by AAPH and acrolein treatment
Fan Sun, Liangtao Lv, Chunyang Huang, et al.
Journal of Functional Foods (2021) Vol. 86, pp. 104733-104733
Open Access | Times Cited: 4
Transglutaminase-Cross-Linked Tofu Suppressed Soybean-Induced Allergic Reactions by Enhancing Intestinal Mucosa Immune Tolerance
Jing Bai, Yiling Zhou, Xinlei Xia, et al.
Foods (2024) Vol. 13, Iss. 8, pp. 1206-1206
Open Access
Effect of Heat Treatment Combined with TG Enzyme Cross-Linking on the Zein–Pea Protein Complex: Physicochemical and Gel Properties
Yan Li, Chi Wang, Nannan Hu, et al.
Gels (2024) Vol. 10, Iss. 5, pp. 301-301
Open Access
Effects of enzymolysis on allergenicity and digestibility of food allergens
Jing Yang, Shuling Zhou, Yan Chen, et al.
Food Science of Animal Products (2024) Vol. 2, Iss. 3, pp. 9240082-9240082
Open Access
Effect of sterilization methods on quality and storage characteristics of tofu fermented by lactic acid bacteria
Yang Liu, Huifang Liu, Jia Hao, et al.
Grain & Oil Science and Technology (2024)
Open Access
Influence of Microbial Transglutaminase on the Formation of Physico-Chemical Properties of Meat Analogs
Anna Zimoch-Korzycka, Anna Krawczyk, Żaneta Król-Kilińska, et al.
Foods (2024) Vol. 13, Iss. 24, pp. 4085-4085
Open Access
Functional and Allergenic Properties Assessment of Conalbumin (Ovotransferrin) after Oxidation
Liangtao Lv, Liying Ye, Lin Xiao, et al.
Foods (2022) Vol. 11, Iss. 15, pp. 2308-2308
Open Access | Times Cited: 1
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