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:
Stabilization of apo α-lactalbumin by binding of epigallocatechin-3-gallate: Experimental and molecular dynamics study
Milica Radibratović, Ayah Al-Hanish, Simeon Minić, et al.
Food Chemistry (2018) Vol. 278, pp. 388-395
Open Access | Times Cited: 14
Milica Radibratović, Ayah Al-Hanish, Simeon Minić, et al.
Food Chemistry (2018) Vol. 278, pp. 388-395
Open Access | Times Cited: 14
Showing 14 citing articles:
Gallic Acid-Aided Cross-Linking of Myofibrillar Protein Fabricated Soluble Aggregates for Enhanced Thermal Stability and a Tunable Colloidal State
Kaiwen Chen, Xing Chen, Li Liang, et al.
Journal of Agricultural and Food Chemistry (2020) Vol. 68, Iss. 41, pp. 11535-11544
Closed Access | Times Cited: 70
Kaiwen Chen, Xing Chen, Li Liang, et al.
Journal of Agricultural and Food Chemistry (2020) Vol. 68, Iss. 41, pp. 11535-11544
Closed Access | Times Cited: 70
Insight into binding behavior, structure, and foam properties of α-lactalbumin/glycyrrhizic acid complex in an acidic environment
Ruijie Shi, Yue Liu, Yue Ma, et al.
Food Hydrocolloids (2021) Vol. 125, pp. 107411-107411
Closed Access | Times Cited: 39
Ruijie Shi, Yue Liu, Yue Ma, et al.
Food Hydrocolloids (2021) Vol. 125, pp. 107411-107411
Closed Access | Times Cited: 39
Effect of change in pH, heat and ultrasound pre-treatments on binding interactions between quercetin and whey protein concentrate
Wei Ji, Yang Fu-min, Min Yang
Food Chemistry (2022) Vol. 384, pp. 132508-132508
Closed Access | Times Cited: 28
Wei Ji, Yang Fu-min, Min Yang
Food Chemistry (2022) Vol. 384, pp. 132508-132508
Closed Access | Times Cited: 28
α-Lactalbumin: Functional properties and potential health benefits
Xinyu Ge, Jie Zhang, Joe M. Regenstein, et al.
Food Bioscience (2024) Vol. 60, pp. 104371-104371
Closed Access | Times Cited: 4
Xinyu Ge, Jie Zhang, Joe M. Regenstein, et al.
Food Bioscience (2024) Vol. 60, pp. 104371-104371
Closed Access | Times Cited: 4
A look back at the molten globule state of proteins: thermodynamic aspects
Eva Judy, Nand Kishore
Biophysical Reviews (2019) Vol. 11, Iss. 3, pp. 365-375
Open Access | Times Cited: 47
Eva Judy, Nand Kishore
Biophysical Reviews (2019) Vol. 11, Iss. 3, pp. 365-375
Open Access | Times Cited: 47
Experimental and molecular docking study of the binding interactions between bovine α-lactalbumin and oleuropein
Iman Katouzian, Seid Mahdi Jafari, Yahya Maghsoudlou, et al.
Food Hydrocolloids (2020) Vol. 105, pp. 105859-105859
Closed Access | Times Cited: 38
Iman Katouzian, Seid Mahdi Jafari, Yahya Maghsoudlou, et al.
Food Hydrocolloids (2020) Vol. 105, pp. 105859-105859
Closed Access | Times Cited: 38
Pterostilbene binding to whey protein: Multi-spectroscopy and the antioxidant activity
Xiuping Liang, Long Chen, Zipei Zhang, et al.
Food Hydrocolloids (2023) Vol. 150, pp. 109681-109681
Closed Access | Times Cited: 9
Xiuping Liang, Long Chen, Zipei Zhang, et al.
Food Hydrocolloids (2023) Vol. 150, pp. 109681-109681
Closed Access | Times Cited: 9
Investigation of binding interaction between bovine α-lactalbumin and procyanidin B2 by spectroscopic methods and molecular docking
Yuting Fan, Qing‐Yu He, Chao Gan, et al.
Food Chemistry (2022) Vol. 384, pp. 132509-132509
Closed Access | Times Cited: 15
Yuting Fan, Qing‐Yu He, Chao Gan, et al.
Food Chemistry (2022) Vol. 384, pp. 132509-132509
Closed Access | Times Cited: 15
Heat treatment effect on whey protein–epigallocatechin gallate interaction: A fluorescence spectroscopic analysis
Yuqi Song, Ying Zhao, Guanglong Yao, et al.
Food Chemistry X (2023) Vol. 20, pp. 100917-100917
Open Access | Times Cited: 5
Yuqi Song, Ying Zhao, Guanglong Yao, et al.
Food Chemistry X (2023) Vol. 20, pp. 100917-100917
Open Access | Times Cited: 5
A comparative study of structural and digestive properties of bovine, goat and human α-Lactalbumin with different calcium binding levels
Xinyu Ge, Jie Zhang, Jianqiang Hu, et al.
Food Bioscience (2024) Vol. 61, pp. 104793-104793
Closed Access | Times Cited: 1
Xinyu Ge, Jie Zhang, Jianqiang Hu, et al.
Food Bioscience (2024) Vol. 61, pp. 104793-104793
Closed Access | Times Cited: 1
Tailoring ternary complexes of lactoferrin, EGCG, and α-lactalbumin by assembly sequence strategies: Structural characterization, assembly mechanism, and emulsification elucidation
Yangyang Jia, Ziying Yang, Linshuang Xu, et al.
Food Chemistry (2024) Vol. 465, pp. 142047-142047
Closed Access | Times Cited: 1
Yangyang Jia, Ziying Yang, Linshuang Xu, et al.
Food Chemistry (2024) Vol. 465, pp. 142047-142047
Closed Access | Times Cited: 1
Impacts of Ca2+ cation and temperature on bovine α-lactalbumin secondary structures and foamability – Insights from computational molecular dynamics
Thomás Valente de Oliveira, Marcelo D. Polêto, Samuel Vieira Barbosa, et al.
Food Chemistry (2021) Vol. 367, pp. 130733-130733
Open Access | Times Cited: 8
Thomás Valente de Oliveira, Marcelo D. Polêto, Samuel Vieira Barbosa, et al.
Food Chemistry (2021) Vol. 367, pp. 130733-130733
Open Access | Times Cited: 8
Interaction between milk proteins and micronutrients
Thérèse Considine, John G. Flanagan, Simon M. Loveday, et al.
Elsevier eBooks (2020), pp. 537-571
Closed Access | Times Cited: 7
Thérèse Considine, John G. Flanagan, Simon M. Loveday, et al.
Elsevier eBooks (2020), pp. 537-571
Closed Access | Times Cited: 7
Ferulic acid improved the yogurt stability through interaction with milk protein
Tongfeng Wu, Liping Ren, Shunjing Luo, et al.
International Dairy Journal (2024) Vol. 158, pp. 106053-106053
Closed Access
Tongfeng Wu, Liping Ren, Shunjing Luo, et al.
International Dairy Journal (2024) Vol. 158, pp. 106053-106053
Closed Access
