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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:

Recent advances in protein–polyphenol interactions focusing on structural properties related to antioxidant activities
Xiaohong Sun, Roghayeh Amini Sarteshnizi, Chibuike C. Udenigwe
Current Opinion in Food Science (2022) Vol. 45, pp. 100840-100840
Closed Access | Times Cited: 127

Showing 1-25 of 127 citing articles:

Development of protein-polyphenol particles to stabilize high internal phase Pickering emulsions by polyphenols' structure
Yang Chen, Mengying Yao, Peng Su, et al.
Food Chemistry (2023) Vol. 428, pp. 136773-136773
Closed Access | Times Cited: 62
Emerging technologies to improve plant protein functionality with protein-polyphenol interactions
Woojeong Kim, Yong Wang, Cordelia Selomulya
Trends in Food Science & Technology (2024) Vol. 147, pp. 104469-104469
Open Access | Times Cited: 42
The effect of rice protein-polyphenols covalent and non-covalent interactions on the structure, functionality and in vitro digestion properties of rice protein
Wenyi Shi, Hexiang Xie, Kefan Ouyang, et al.
Food Chemistry (2024) Vol. 450, pp. 139241-139241
Closed Access | Times Cited: 23
Effects of ultrasound and thermal treatment on the interaction between hyaluronic acid and lactoferrin: Preparation, structures and functionalities
Yushi Wang, Miao Ji, Mengjiao Xing, et al.
International Journal of Biological Macromolecules (2024) Vol. 272, pp. 132812-132812
Closed Access | Times Cited: 22
Modifications of whey proteins for emulsion based applications: Current status, issues and prospectives
Fan Zhu
Food Research International (2024) Vol. 178, pp. 113935-113935
Open Access | Times Cited: 18
Polyphenol-Protein Particles: A Nutraceutical Breakthrough in Nutrition and Food Science
Sidra Tul-Muntaha, Allah Rakha, Hina Rasheed, et al.
Journal of Agriculture and Food Research (2025), pp. 101641-101641
Open Access | Times Cited: 4
Novel Colloidal Food Ingredients: Protein Complexes and Conjugates
Fuguo Liu, David Julian McClements, Cuicui Ma, et al.
Annual Review of Food Science and Technology (2023) Vol. 14, Iss. 1, pp. 35-61
Open Access | Times Cited: 41
Inhibitory mechanisms of polyphenols on heme protein-mediated lipid oxidation in muscle food: New insights and advances
Haizhou Wu, Kathrine H. Bak, G. V. Goran, et al.
Critical Reviews in Food Science and Nutrition (2022) Vol. 64, Iss. 15, pp. 4921-4939
Open Access | Times Cited: 40
Molecular Mechanisms and Applications of Polyphenol-Protein Complexes with Antioxidant Properties: A Review
Yulin Feng, Chengming Jin, Shihao Lv, et al.
Antioxidants (2023) Vol. 12, Iss. 8, pp. 1577-1577
Open Access | Times Cited: 39
A review of food preservation based on zein: The perspective from application types of coating and film
Xiang Lan, Xinyu Zhang, Lei Wang, et al.
Food Chemistry (2023) Vol. 424, pp. 136403-136403
Closed Access | Times Cited: 34
Gallic acid-functionalized soy protein-based multiple cross-linked hydrogel: Mechanism analysis, physicochemical properties, and digestive characteristics
Shizhang Yan, Qi Wang, Yang Li, et al.
Food Chemistry (2023) Vol. 433, pp. 137290-137290
Closed Access | Times Cited: 31
Ultrasound-assisted free radical modification on the structural and functional properties of ovalbumin-epigallocatechin gallate (EGCG) conjugates
Yimei Zheng, Boyu Chen, Xuanxiang Huang, et al.
Ultrasonics Sonochemistry (2023) Vol. 95, pp. 106396-106396
Open Access | Times Cited: 29
Effects of fabrication of conjugates between different polyphenols and bovine bone proteins on their structural and functional properties
Pan Li, Jingya Chen, Huihui Fu, et al.
Food Bioscience (2023) Vol. 52, pp. 102375-102375
Closed Access | Times Cited: 27
Soy protein-polyphenols conjugates interaction mechanism, characterization, techno-functional and biological properties: An updated review
Muhammad Faisal Manzoor, Xin‐An Zeng, Muhammad Waseem, et al.
Food Chemistry (2024) Vol. 460, pp. 140571-140571
Closed Access | Times Cited: 13
High internal phase pickering emulsion with DHA-algal oil stabilized by salmon protein-procyanidin complex and its application in sausages as fat replacer
Entao Chen, Kuiyou Wang, Siyuan Fei, et al.
Food Bioscience (2024) Vol. 58, pp. 103702-103702
Closed Access | Times Cited: 11
Effects of polyphenol and gelatin types on the physicochemical properties and emulsion stabilization of polyphenol-crosslinked gelatin conjugates
Wenjuan Wu, Cuiping Shi, Zi Ye, et al.
Food Chemistry X (2024) Vol. 22, pp. 101250-101250
Open Access | Times Cited: 11
Improvement of antioxidant, emulsification properties and thermal stability of egg white protein by covalent binding to gallic acid/tannic acid and xanthan gum
Yuzhong Yan, Xiaoyun Fei, Zhaohua Huang, et al.
Food Bioscience (2024) Vol. 58, pp. 103789-103789
Closed Access | Times Cited: 11
Effect of benzoic acid-based and cinnamic acid-based polyphenols on foaming properties of ovalbumin at acidic, neutral and alkaline pH conditions
Hedi Wen, Deju Zhang, Zhenzhen Ning, et al.
Food Hydrocolloids (2024) Vol. 153, pp. 109998-109998
Open Access | Times Cited: 9
Young apple polyphenols confer excellent physical and oxidative stabilities to soy protein emulsions for effective β-carotene encapsulation and delivery
Tian Gong, Zhichao Song, Shuai Zhang, et al.
International Journal of Biological Macromolecules (2024) Vol. 275, pp. 133607-133607
Closed Access | Times Cited: 9
Freeze-dried persimmon peel: A potential ingredient for functional ice cream
Mahdi Yosefiyan, Elham Mahdian, Arefeh Kordjazi, et al.
Heliyon (2024) Vol. 10, Iss. 3, pp. e25488-e25488
Open Access | Times Cited: 8
Comprehensive Review of EGCG Modification: Esterification Methods and Their Impacts on Biological Activities
Yingjun Zhuang, Wei Quan, Xufeng Wang, et al.
Foods (2024) Vol. 13, Iss. 8, pp. 1232-1232
Open Access | Times Cited: 8
Pickering emulsions stabilized by soybean protein–based nanoparticles: A review of formulation, characterization, and food‐grade applications
Zhen Yang, Yuanyang Song, Hui Chen, et al.
Comprehensive Reviews in Food Science and Food Safety (2025) Vol. 24, Iss. 2
Closed Access | Times Cited: 1
Spray‐drying microencapsulation of blackcurrant and cocoa polyphenols using underexplored plant‐based protein sources
Roberta Targino Hoskin, Mary H. Grace, Jia Xiong, et al.
Journal of Food Science (2023) Vol. 88, Iss. 6, pp. 2665-2678
Open Access | Times Cited: 22
Fabrication of polyphenol-pumpkin seed protein isolate (PSPI) covalent conjugate microparticles to protect free radical scavenging activity of polyphenol
Chen Yang, Jieqiong Liu, Yaqian Han, et al.
Food Bioscience (2023) Vol. 55, pp. 102982-102982
Closed Access | Times Cited: 22
Effects of plant polyphenols on lipid oxidation in pea and soy protein solutions
Vanessa Soendjaja, Audrey L. Girard
Food Chemistry (2023) Vol. 433, pp. 137340-137340
Open Access | Times Cited: 18
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