Open Access Helper

OpenAlex Citation Counts

OpenAlex Citations Logo

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:

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

Showing 1-25 of 32 citing articles:

Fibrillisation of faba bean protein isolate by thermosonication for process efficacy: Microstructural characteristics, assembly behaviour, and physicochemical properties
Y. Hu, Lirong Cheng, Elliot P. Gilbert, et al.
Food Hydrocolloids (2024) Vol. 154, pp. 110127-110127
Open Access | Times Cited: 10
Effects of combined hot alkaline and pH-shift treatments on structure and functionality of legume protein-EGCG conjugates: Soybean-, pea-, and chickpea protein-EGCG systems
Yifan Zhang, Chang Wu, X. Y. Shen, et al.
Food Hydrocolloids (2024) Vol. 158, pp. 110424-110424
Closed Access | Times Cited: 9
Soy glycinin-carboxymethyl cellulose “chain bead-like” nanocomplexes: Focus on formation mechanism, functional characteristics and stability properties
Ziteng Lian, Sai Yang, Xiuying Liu, et al.
Food Hydrocolloids (2024) Vol. 159, pp. 110617-110617
Closed Access | Times Cited: 9
Formation of pea protein amyloid-like nanofibrils-derived hydrogels mediated by epigallocatechin gallate
Hailing Zhang, Ling Kang, Rizwan Ahmed Bhutto, et al.
Food Chemistry (2024) Vol. 459, pp. 140381-140381
Closed Access | Times Cited: 8
Highly ordered aggregation of soy protein isolate particles for enhanced gel-related properties through konjac glucomannan addition
Wenyao Tu, Xizhong Liu, Kexin Li, et al.
Food Chemistry (2024) Vol. 462, pp. 141004-141004
Closed Access | Times Cited: 6
The effect of whey/soy protein fibril systems on the properties of fish gelatin stabilized emulsion gels
Yichen Lin, Yrjö H. Roos, Song Miao
Food Hydrocolloids (2024), pp. 110655-110655
Closed Access | Times Cited: 4
Application potential of wheat bran cellulose nanofibers as Pickering emulsion stabilizers and stabilization mechanisms
Jiawu Wu, Yang Gao, Huifang Shen, et al.
Food Chemistry X (2024) Vol. 24, pp. 101922-101922
Open Access | Times Cited: 4
Insight Into the Film‐Forming Properties of Pea Protein Isolate Improved by Cellulose Nanocrystals From the Perspective of Water Phase Stabilization
Junwei Gao, Song Xin-yuan, Yingnan Liu, et al.
Sustainable Food Proteins (2025) Vol. 3, Iss. 1
Open Access
A mechanistic insight into whey protein isolate (WPI) fibrillation driven by divalent cations
Zahra Kazemi-Taskooh, Mehdi Varidi
Food Chemistry (2025) Vol. 472, pp. 142917-142917
Closed Access
Ultrasound-assisted heat treatment: Accelerating rice glutelin fibrils formation and enhancing emulsifying properties
Dagan Zong, Honglei Zhao, Xuepeng Li, et al.
International Journal of Biological Macromolecules (2025), pp. 139942-139942
Closed Access
Structure and Properties of Poly(Butylene Adipate‐Co‐Terephthalate)/Soybean Isolate Protein Composites With a Special Interface Structure
Yazhou Yi, Kui Jian, Yaqing Zhang, et al.
Journal of Applied Polymer Science (2025)
Closed Access
Exploring the effect of L-theanine synergised with EGCG on starch digestibility in ultrasonic field from different perspectives
Zongwei Hao, Zhaofeng Li, Qianxin Zhou, et al.
Food Research International (2025) Vol. 202, pp. 115805-115805
Closed Access
Self-assembed preparation of wheat germ gliadin and (-)-epigallo-catechin 3-gallate nanoparticles: Structural characterization, formation mechanism and bioactivity
Zhiyuan Zhu, Z. P. Ding, Yu‐Qing Liu, et al.
Food Bioscience (2025), pp. 105913-105913
Closed Access
Robust, Water-resistant, and Biodegradable Active Film from Silver Carp (Hypophthalmichthys molitrix) Myofibrillar Proteins: Integrating Oxidized Polyphenol Crosslinking with Cellulose Nanocrystal Nanocomposites
Faming Yang, Mengjiao Yu, Zhicheng Wei, et al.
Food Hydrocolloids (2025), pp. 111175-111175
Closed Access
Amyloid Fibrils and Their Applications: Current Status and Latest Developments
Bingxu Liu, Hongnan Zhang, Xiaohong Qin
Nanomaterials (2025) Vol. 15, Iss. 4, pp. 255-255
Open Access
Regulatory mechanism of cellulose nanocrystal from tea residue in coordination with calcium ions on the thermal gelation of pea protein amyloid fibrils
Sixu Lv, Ye Huang, Jianxia Xu, et al.
Food Hydrocolloids (2025), pp. 111258-111258
Closed Access
Dual modification of soy protein isolate by phlorotannins and enzymatic hydrolysis: Stability and digestive properties
Ziteng Lian, Ri‐Qi Su, Qianqian Zhang, et al.
Food Hydrocolloids (2025), pp. 111276-111276
Closed Access
Rice bran protein fibril and chitin nanofiber complexes as a new material for fat substitution and saltiness enhancement
Feng Yao, Yu Zhang, Kai Huang, et al.
Food Chemistry (2025) Vol. 479, pp. 143804-143804
Closed Access
Effect of the Number of Gallate Groups of Polyphenols on the Structure, Gel Properties, and Biological Activity of Soy Protein Fibrils
Tianhe Xu, Ri‐Qi Su, Bowen Yang, et al.
Foods (2025) Vol. 14, Iss. 6, pp. 974-974
Open Access
Composite gel based on κ-carrageenan-soybean isolate protein/soy protein fibrils: Focus on structural differences and gel properties
Qi Fang, Tianhe Xu, Ri‐Qi Su, et al.
International Journal of Biological Macromolecules (2025), pp. 142274-142274
Closed Access
Dose-effect relationship and molecular mechanism of cellulose nanocrystals from green tea residue on the gel behavior of pea protein-derived amyloid fibrils
Jianxia Xu, Lin Lü, X Liang, et al.
Food Hydrocolloids (2025), pp. 111385-111385
Closed Access
Effects of three polyphenols on the gel properties and structures of goose myofibrillar protein
S.‐T. Jiang, Yutong Huang, Qian Li, et al.
Food Hydrocolloids (2025), pp. 111407-111407
Closed Access
Effects of NaCl partially substituted with KCl or MgCl2 on the properties, oral mastication, in vitro gastric digestion, and pepsin diffusion of myofibrillar protein gel
Haibo Shi, Ruyi Zhang, Jiabao Zheng, et al.
Food Chemistry (2025), pp. 144232-144232
Closed Access
Characterization of Soybean Lipophilic Protein Gel Catalyzed by Transglutaminase/Genipin: Focusing on pH-ultrasonication Modification and Vitamin E/Quercetin Co-encapsulation
Fei Teng, Xixi Wu, Yue Liu, et al.
Food Bioscience (2025), pp. 106635-106635
Closed Access
Enhancement effect of cellulose nanocrystal on the rheological properties and 3D printing performance of pea protein isolate-based hydrogels
Shuyu Lu, Shanshan Diao, Xinna Hu, et al.
Food Hydrocolloids (2025), pp. 111477-111477
Closed Access
Page 1 - Next Page

Scroll to top