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 Transglutaminase on Structure and Gelation Properties of Mung Bean Protein Gel
Ruixue Wang, Yingqiu Li, Gui‐Jin Sun, et al.
Food Biophysics (2023) Vol. 18, Iss. 3, pp. 421-432
Closed Access | Times Cited: 15
Ruixue Wang, Yingqiu Li, Gui‐Jin Sun, et al.
Food Biophysics (2023) Vol. 18, Iss. 3, pp. 421-432
Closed Access | Times Cited: 15
Showing 15 citing articles:
Remodeling mechanism of gel network structure of soy protein isolate amyloid fibrils mediated by cellulose nanocrystals
Qianxin Zhou, Sixu Lv, Wenqi Wang, et al.
Carbohydrate Polymers (2024) Vol. 332, pp. 121919-121919
Closed Access | Times Cited: 32
Qianxin Zhou, Sixu Lv, Wenqi Wang, et al.
Carbohydrate Polymers (2024) Vol. 332, pp. 121919-121919
Closed Access | Times Cited: 32
Effect of induction mode on 3D printing characteristics of whey protein isolate emulsion gel
Guohua Li, Bo Wang, Weiqiao Lv, et al.
Food Hydrocolloids (2023) Vol. 146, pp. 109255-109255
Closed Access | Times Cited: 22
Guohua Li, Bo Wang, Weiqiao Lv, et al.
Food Hydrocolloids (2023) Vol. 146, pp. 109255-109255
Closed Access | Times Cited: 22
Effect of transglutaminase and laccase on pea protein gel properties compared to that of soybean
Tongqing Li, Jinchuang Zhang, Anna Hu, et al.
Food Hydrocolloids (2024) Vol. 156, pp. 110314-110314
Closed Access | Times Cited: 14
Tongqing Li, Jinchuang Zhang, Anna Hu, et al.
Food Hydrocolloids (2024) Vol. 156, pp. 110314-110314
Closed Access | Times Cited: 14
The optimal transglutaminase concentrations to improve the delivery efficiency and cholesterol-lowering ability of novel resveratrol-loaded soybean protein– or soybean peptide–based nanogels
Mengxue Fang, Chaoting Wen, Fei Ma, et al.
Food Hydrocolloids (2025), pp. 111078-111078
Closed Access | Times Cited: 1
Mengxue Fang, Chaoting Wen, Fei Ma, et al.
Food Hydrocolloids (2025), pp. 111078-111078
Closed Access | Times Cited: 1
Mung bean protein as an emerging source of plant protein: a review on production methods, functional properties, modifications and its potential applications
Qiqian Feng, Zhitao Niu, Siqi Zhang, et al.
Journal of the Science of Food and Agriculture (2023) Vol. 104, Iss. 5, pp. 2561-2573
Closed Access | Times Cited: 18
Qiqian Feng, Zhitao Niu, Siqi Zhang, et al.
Journal of the Science of Food and Agriculture (2023) Vol. 104, Iss. 5, pp. 2561-2573
Closed Access | Times Cited: 18
Effect of polysaccharide on structures and gel properties of microgel particle reconstructed soybean protein isolate/polysaccharide complex emulsion gels as solid fat mimetic
Zixin Wang, Jie Long, Caimeng Zhang, et al.
Carbohydrate Polymers (2024) Vol. 347, pp. 122759-122759
Closed Access | Times Cited: 6
Zixin Wang, Jie Long, Caimeng Zhang, et al.
Carbohydrate Polymers (2024) Vol. 347, pp. 122759-122759
Closed Access | Times Cited: 6
Toward Diverse Plant Proteins for Food Innovation
Woojeong Kim, Canice Chun‐Yin Yiu, Yong Wang, et al.
Advanced Science (2024) Vol. 11, Iss. 38
Open Access | Times Cited: 4
Woojeong Kim, Canice Chun‐Yin Yiu, Yong Wang, et al.
Advanced Science (2024) Vol. 11, Iss. 38
Open Access | Times Cited: 4
Heat-induced mung protein isolate hydrogels enhanced via chitosan: Mechanisms and applications in β-carotene encapsulation
Shanshan Wu, Hui‐Wen Gu, Yidan Xu, et al.
Food Hydrocolloids (2025), pp. 111113-111113
Open Access
Shanshan Wu, Hui‐Wen Gu, Yidan Xu, et al.
Food Hydrocolloids (2025), pp. 111113-111113
Open Access
Dynamic Evolution of Mung Bean Protein in Alkaline Solutions: Unravelling Vicilin Function Through Molecular Simulation
Afsaneh Taheri, Fatin Natasha Binte Abdul Halim, Juan Du
Food Frontiers (2025)
Open Access
Afsaneh Taheri, Fatin Natasha Binte Abdul Halim, Juan Du
Food Frontiers (2025)
Open Access
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: 3
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: 3
Almond protein as Pickering emulsion stabilizer: Impact of microgel fabrication method and pH on emulsion stability
Flávia Souza Almeida, Aurenice Maria Mota da Silva, Gabriel Augusto Campos Mendes, et al.
International Journal of Biological Macromolecules (2024), pp. 135812-135812
Closed Access | Times Cited: 2
Flávia Souza Almeida, Aurenice Maria Mota da Silva, Gabriel Augusto Campos Mendes, et al.
International Journal of Biological Macromolecules (2024), pp. 135812-135812
Closed Access | Times Cited: 2
The Potential Application of Mung Bean (Vigna radiata L.) Protein in Plant‐Based Food Analogs: A Review
Mohammad Tarahi
Legume Science (2024) Vol. 6, Iss. 4
Open Access | Times Cited: 1
Mohammad Tarahi
Legume Science (2024) Vol. 6, Iss. 4
Open Access | Times Cited: 1
The effect of transglutaminase on the structure and texture of plant-protein based bigel
Shay Moguiliansky, Nitzan Friedman, Maya Davidovich‐Pinhas
Food Hydrocolloids (2024), pp. 110981-110981
Closed Access | Times Cited: 1
Shay Moguiliansky, Nitzan Friedman, Maya Davidovich‐Pinhas
Food Hydrocolloids (2024), pp. 110981-110981
Closed Access | Times Cited: 1
Multifunctional hydrogel based on Chlorella protein: Structure, performance and application in cherry preservation
Yanan Zhao, C.P. Yu, Xinyu Zu, et al.
Research Square (Research Square) (2024)
Closed Access
Yanan Zhao, C.P. Yu, Xinyu Zu, et al.
Research Square (Research Square) (2024)
Closed Access
Multifunctional Hydrogel based on Chlorella Protein: Structure, Performance and Application in Cherry Preservation
C.P. Yu, Yanan Zhao, Xinyu Zu, et al.
Food Biophysics (2024) Vol. 20, Iss. 1
Open Access
C.P. Yu, Yanan Zhao, Xinyu Zu, et al.
Food Biophysics (2024) Vol. 20, Iss. 1
Open Access
