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:
The role of protein concentration in heat‐induced particulation of soy proteins at different pHs: Structure and functional properties
Yixin Zheng, Mengge Sun, Xiaohui Sun, et al.
Food Frontiers (2023) Vol. 4, Iss. 2, pp. 955-965
Open Access | Times Cited: 16
Yixin Zheng, Mengge Sun, Xiaohui Sun, et al.
Food Frontiers (2023) Vol. 4, Iss. 2, pp. 955-965
Open Access | Times Cited: 16
Showing 16 citing articles:
Meat and plant-based meat analogs: Nutritional profile and in vitro digestion comparison
Yuyan Yang, Yixin Zheng, Wenping Ma, et al.
Food Hydrocolloids (2023) Vol. 143, pp. 108886-108886
Closed Access | Times Cited: 49
Yuyan Yang, Yixin Zheng, Wenping Ma, et al.
Food Hydrocolloids (2023) Vol. 143, pp. 108886-108886
Closed Access | Times Cited: 49
Amyloid fibrils-regulated high-moisture extruded soy proteins: Texture, structure, and taste
Yixin Zheng, Y.P. Gao, Cuixia Sun, et al.
Food Hydrocolloids (2023) Vol. 144, pp. 109026-109026
Closed Access | Times Cited: 20
Yixin Zheng, Y.P. Gao, Cuixia Sun, et al.
Food Hydrocolloids (2023) Vol. 144, pp. 109026-109026
Closed Access | Times Cited: 20
Concentration-Regulated Fibrillation of Soy Protein: Structure and In Vitro Digestion
Yixin Zheng, Yixin Gao, Yuyang Chang, et al.
Journal of Agricultural and Food Chemistry (2023) Vol. 71, Iss. 29, pp. 11170-11179
Closed Access | Times Cited: 20
Yixin Zheng, Yixin Gao, Yuyang Chang, et al.
Journal of Agricultural and Food Chemistry (2023) Vol. 71, Iss. 29, pp. 11170-11179
Closed Access | Times Cited: 20
Ultrasound-assisted glycosylation of ovalbumin and dextran conjugate carrier for anthocyanins and their stability evaluation
Boyu Chen, Lei Chen, Chen Li, et al.
Ultrasonics Sonochemistry (2024) Vol. 109, pp. 107024-107024
Open Access | Times Cited: 6
Boyu Chen, Lei Chen, Chen Li, et al.
Ultrasonics Sonochemistry (2024) Vol. 109, pp. 107024-107024
Open Access | Times Cited: 6
Factors influencing surimi gelling properties and natural additive–based gel fortification strategies: A review
Ruping Yang, Nasra Seif Juma, Yadong Zhao, et al.
Comprehensive Reviews in Food Science and Food Safety (2025) Vol. 24, Iss. 1
Open Access
Ruping Yang, Nasra Seif Juma, Yadong Zhao, et al.
Comprehensive Reviews in Food Science and Food Safety (2025) Vol. 24, Iss. 1
Open Access
The Nutritional and Health Potential of Alternative Grain Proteins: An In-Depth Comparison of Quinoa and Oat Proteins Isolates
Yanli Zhang, Wenyuan Zhang, Yaqi Zhao, et al.
(2025)
Closed Access
Yanli Zhang, Wenyuan Zhang, Yaqi Zhao, et al.
(2025)
Closed Access
pH-Dependent interactions between β-casein and blueberry anthocyanins based on typical thermal processing conditions: Stability, structural characterization, and binding mechanisms
Meili Xin, Liang Wang, Ying He, et al.
Food Hydrocolloids (2024) Vol. 156, pp. 110334-110334
Closed Access | Times Cited: 4
Meili Xin, Liang Wang, Ying He, et al.
Food Hydrocolloids (2024) Vol. 156, pp. 110334-110334
Closed Access | Times Cited: 4
Eco-Friendly Electrospun Nanofibers Based on Plant Proteins as Tunable and Sustainable Biomaterials
Kleopatra Kalouta, Mai Bay Stie, Xuedan Sun, et al.
ACS Sustainable Chemistry & Engineering (2024) Vol. 12, Iss. 27, pp. 10118-10129
Open Access | Times Cited: 4
Kleopatra Kalouta, Mai Bay Stie, Xuedan Sun, et al.
ACS Sustainable Chemistry & Engineering (2024) Vol. 12, Iss. 27, pp. 10118-10129
Open Access | Times Cited: 4
Effect of Different Polysaccharides on the Texture and Fibrous Structure of High-Moisture Extruded Pea Protein Isolate
Jialing Fu, Yixin Zheng, Y.P. Gao, et al.
Food Biophysics (2023) Vol. 18, Iss. 4, pp. 606-618
Closed Access | Times Cited: 8
Jialing Fu, Yixin Zheng, Y.P. Gao, et al.
Food Biophysics (2023) Vol. 18, Iss. 4, pp. 606-618
Closed Access | Times Cited: 8
Improving the Storage Stability of Soy Protein Isolate through Annealing
Shenzhong Zou, Zhaojun Wang, Maomao Zeng, et al.
Foods (2024) Vol. 13, Iss. 4, pp. 615-615
Open Access | Times Cited: 1
Shenzhong Zou, Zhaojun Wang, Maomao Zeng, et al.
Foods (2024) Vol. 13, Iss. 4, pp. 615-615
Open Access | Times Cited: 1
Utilization of soybean protein isolate hydrolysates as carriers: Improved encapsulation efficiency and stability of curcumin
Danhua Ma, Xiaoying Zhang, Naveed Mahmood, et al.
Food Chemistry (2024) Vol. 467, pp. 141920-141920
Closed Access | Times Cited: 1
Danhua Ma, Xiaoying Zhang, Naveed Mahmood, et al.
Food Chemistry (2024) Vol. 467, pp. 141920-141920
Closed Access | Times Cited: 1
Pressure-dominated steam explosion for modifying textured soy proteins: Structure and in vitro digestion kinetics
Yingning Yao, Yixin Zheng, Yi Zhang, et al.
Food Research International (2024), pp. 114071-114071
Closed Access | Times Cited: 1
Yingning Yao, Yixin Zheng, Yi Zhang, et al.
Food Research International (2024), pp. 114071-114071
Closed Access | Times Cited: 1
Protein structural properties, proteomics and flavor characterization analysis of rice during cooking
Donghao Zhang, Yanpei Cai, Fei Lao, et al.
Food Chemistry (2024) Vol. 465, pp. 142101-142101
Closed Access | Times Cited: 1
Donghao Zhang, Yanpei Cai, Fei Lao, et al.
Food Chemistry (2024) Vol. 465, pp. 142101-142101
Closed Access | Times Cited: 1
Soy protein as a dual-functional bridge enabling high performance solid electrolyte for Li metal batteries
Chenxu Wang, Lulu Ren, Chunhua Ying, et al.
Journal of Power Sources (2024) Vol. 620, pp. 235260-235260
Closed Access
Chenxu Wang, Lulu Ren, Chunhua Ying, et al.
Journal of Power Sources (2024) Vol. 620, pp. 235260-235260
Closed Access
Environmental Impacts/Benefits/Risk of Food Analogues
Selin Yabaci Karaoğlan, Merve Darıcı
(2024), pp. 491-541
Closed Access
Selin Yabaci Karaoğlan, Merve Darıcı
(2024), pp. 491-541
Closed Access
Modifying huauzontle protein by heat, ultrasonication and pH shifting: Evaluation of structural/physicochemical/digestibility properties, and effect on emulsion and foam stability
Adriana Herrero-Galindo, Diana I. López-Monterrubio, C. Lobato‐Calleros, et al.
Applied Food Research (2024), pp. 100667-100667
Open Access
Adriana Herrero-Galindo, Diana I. López-Monterrubio, C. Lobato‐Calleros, et al.
Applied Food Research (2024), pp. 100667-100667
Open Access
Enhancing pork meat batter with curdlan gum-guar gum composite microgels: Impact of fat replacer on gel properties, water distribution, and sensory perception
Guohua Hou, Yi Han, Fuzhen Zhou, et al.
Food Chemistry (2024) Vol. 470, pp. 142706-142706
Closed Access
Guohua Hou, Yi Han, Fuzhen Zhou, et al.
Food Chemistry (2024) Vol. 470, pp. 142706-142706
Closed Access
