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OpenAlex Citation Counts

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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:

Characterization and emulsifying ability evaluation of whey protein-pectin conjugates formed by glycosylation
Keke Hou, Xiong Fu, Haiming Chen, et al.
Carbohydrate Polymers (2024) Vol. 329, pp. 121790-121790
Closed Access | Times Cited: 19

Showing 19 citing articles:

Soybean β-conglycinin-debranched starch flexible nano-conjugates: Focus on formation mechanism and physicochemical characteristics
Zhen Yang, Yuanyang Song, Liang Chen, et al.
Food Chemistry (2025) Vol. 479, pp. 143795-143795
Closed Access | Times Cited: 1
Maillard reaction products of soybean protein hydrolysates and reducing sugar: Structure and flavor insights
Jiaqi Hao, Xiaoying Zhang, Ziwei Wang, et al.
Food Research International (2025) Vol. 202, pp. 115790-115790
Closed Access
Exploring the impact of cationic polysaccharide concentration on the formation of high internal phase emulsion based on egg white proteins: A study on emulsion interfacial structure and co-delivery of epigallocatechin gallate/β-carotene
Jingbo Liu, Longxiang Li, Shanglin Li, et al.
Food Hydrocolloids (2025), pp. 111250-111250
Closed Access
Argon cold plasma treatment induces structural and physicochemical modifications of guar gum for enhanced functional performance
Lin Wang, Lixu Gu, Xuexia Liu, et al.
International Journal of Biological Macromolecules (2025), pp. 142567-142567
Closed Access
Interfacial behavior and emulsifying properties of coconut protein glycated by polygalacturonic acid with different molecular weight
Yan Chen, Qianqian Zhu, Rongrong He, et al.
International Journal of Biological Macromolecules (2025), pp. 139825-139825
Closed Access
Enhancing solubility, emulsion properties, and antioxidant activity of whey protein powder via wet−heating conjugated with galactooligosaccharides
Nareekan Chaiwong, Phisit Seesuriyachan, Pornchai Rachtanapun, et al.
Journal of Agriculture and Food Research (2025), pp. 101666-101666
Open Access
Impact of cold-plasma on the nutritional, textural and structural properties of soy and pea protein isolate for the development of plant-based noodles
Srutee Rout, Prem Prakash Srivastav
Journal of Food Science and Technology (2025)
Closed Access
Development of soft food gels from high-methyl pectin-protein conjugates via acid- and heat-induced crosslinking for dysphagia-friendly applications
Nurul Saadah Said, Won Young Lee
International Journal of Biological Macromolecules (2025), pp. 142139-142139
Closed Access
Pectin-stabilized emulsions: structure-emulsification relationships, covalent and non-covalent modifications, and future trends
Hui Niu, Xianwei Chen, Xiong Fu, et al.
Trends in Food Science & Technology (2025), pp. 104986-104986
Closed Access
Effects of different polysaccharide contents on the gel properties of transglutaminase-induced ultrasonic-assisted peanut isolate proteins-corn silk polysaccharide products and their influence on riboflavin release behavior
Nannan Hu, Li-Xin You, Xinxin Han, et al.
Food Chemistry X (2025) Vol. 27, pp. 102380-102380
Open Access
Pea protein-inulin conjugate prepared by atmospheric pressure plasma jet combined with glycosylation: structure and emulsifying properties
Hong‐Fang Ji, Qingqing Wang, Xuefei Wang, et al.
Frontiers in Nutrition (2024) Vol. 11
Open Access | Times Cited: 3
Stability and lipid oxidation of oil-in-water emulsion stabilized by Maillard conjugates of soybean phosphatidylethanolamine with different polysaccharides
Mengzhu Wang, Liuping Fan, Xiaowei Yan, et al.
Food Hydrocolloids (2024) Vol. 156, pp. 110343-110343
Closed Access | Times Cited: 3
Milk protein–polyphenol–saccharide ternary complexes: improved health and functional properties
Lidong Pang, Runze Li, Zhen Huang, et al.
Current Opinion in Food Science (2024), pp. 101239-101239
Closed Access | Times Cited: 3
Effects of monosaccharides glycation on structural characteristics and functional properties of coconut protein isolate based on molecular docking
Zhen Yang, Chili Zeng, Liang Chen, et al.
Food Hydrocolloids (2024), pp. 110868-110868
Closed Access | Times Cited: 3
Insight into the structural, interfacial and functional properties of soybean 11S globulin-debranched starch conjugates through alkaline Maillard reaction
Zhen Yang, Yuanyang Song, Liang Chen, et al.
Carbohydrate Polymers (2024) Vol. 350, pp. 123054-123054
Closed Access | Times Cited: 3
Impacts of high-methoxyl pectin on structure, composition, and rheological properties of milk fat globule emulsion
Yanjun Sun, Yrjö H. Roos, Song Miao
Food Hydrocolloids (2024) Vol. 160, pp. 110717-110717
Closed Access | Times Cited: 1
Radio frequency heating assisted Maillard reaction of whey protein - gum Arabic: Improving structural and unlocking functional properties
Liu‐Min Fan, Gaoji Yang, Mengge Li, et al.
International Journal of Biological Macromolecules (2024), pp. 139341-139341
Closed Access
Enhancing the emulsification performance of hempseed protein hydrolysate through the incorporation of sugar beet pectin: Role of interaction mechanism and interfacial behavior
Qingling Wang, Yu Ming, Ziwei Tang, et al.
International Journal of Biological Macromolecules (2024), pp. 137741-137741
Closed Access
Enhancing the Stability of Litsea Cubeba Essential Oil Emulsions Through Glycosylation of Fish Skin Gelatin via Dry Maillard Reaction
Naiwen Xing, Shouchu Tang, Xuejiao Wang, et al.
Foods (2024) Vol. 13, Iss. 23, pp. 3847-3847
Open Access
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