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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:

Ultrasound heat treatment effects on structure and acid-induced cold set gel properties of soybean protein isolate
Chengbin Zhao, Zejun Chu, Zhenchi Miao, et al.
Food Bioscience (2020) Vol. 39, pp. 100827-100827
Open Access | Times Cited: 87

Showing 1-25 of 87 citing articles:

Changes in structure, rheological property and antioxidant activity of soy protein isolate fibrils by ultrasound pretreatment and EGCG
Xiaohong Tong, Jia Cao, Tian Tian, et al.
Food Hydrocolloids (2021) Vol. 122, pp. 107084-107084
Closed Access | Times Cited: 166
Soy protein isolates: A review of their composition, aggregation, and gelation
Zheng Li, Joe M. Regenstein, Linyi Zhou, et al.
Comprehensive Reviews in Food Science and Food Safety (2022) Vol. 21, Iss. 2, pp. 1940-1957
Closed Access | Times Cited: 126
Effects of low-frequency and high-intensity ultrasonic treatment combined with curdlan gels on the thermal gelling properties and structural properties of soy protein isolate
Ming Li, Rong Yang, Xianchao Feng, et al.
Food Hydrocolloids (2022) Vol. 127, pp. 107506-107506
Closed Access | Times Cited: 77
Effects of combined enzymatic and ultrasonic treatments on the structure and gel properties of soybean protein isolate
Zhaolei Ma, Lijia Li, Changling Wu, et al.
LWT (2022) Vol. 158, pp. 113123-113123
Open Access | Times Cited: 66
Structural characteristics and acid-induced emulsion gel properties of heated soy protein isolate–soy oligosaccharide glycation conjugates
Chengbin Zhao, Zejun Chu, Yuxuan Mao, et al.
Food Hydrocolloids (2022) Vol. 137, pp. 108408-108408
Closed Access | Times Cited: 66
Improving gel properties of soy protein isolate through alkaline pH-shifting, mild heat treatment, and TGase cross-linking
Ping Sun, Qin Zhang, Yu Zhao, et al.
Food Hydrocolloids (2023) Vol. 144, pp. 108924-108924
Closed Access | Times Cited: 55
Analyzing changes in volatile flavor compounds of soy protein isolate during ultrasonic-thermal synergistic treatments using electronic nose and HS-SPME-GC-MS combined with chemometrics
Yue Kong, Zenan Wu, Yanhui Li, et al.
Food Chemistry (2024) Vol. 445, pp. 138795-138795
Closed Access | Times Cited: 14
Ultrasound-induced red bean protein–lutein interactions and their effects on physicochemical properties, antioxidant activities and digestion behaviors of complexes
Chengbin Zhao, Zhenchi Miao, Jiannan Yan, et al.
LWT (2022) Vol. 160, pp. 113322-113322
Open Access | Times Cited: 49
Effect of moderate electric fields on the structural and gelation properties of pea protein isolate
Yan Chen, Tong Wang, Yinfeng Zhang, et al.
Innovative Food Science & Emerging Technologies (2022) Vol. 77, pp. 102959-102959
Closed Access | Times Cited: 39
Interactions of soy protein isolate with common and waxy corn starches and their effects on acid-induced cold gelation properties of complexes
Chengbin Zhao, Zhenchi Miao, Qi Qi, et al.
Food Chemistry X (2023) Vol. 18, pp. 100671-100671
Open Access | Times Cited: 28
Improvement of heat-induced nanofibrils formation of soy protein isolate through NaCl and microwave
Rana Afkhami, Mohammad Javad Varidi, Mehdi Varidi, et al.
Food Hydrocolloids (2023) Vol. 139, pp. 108443-108443
Closed Access | Times Cited: 23
Multi-dimensional analysis of heat-induced soybean protein hydrolysate gels subjected to ultrasound-assisted pH pretreatment
Jinjie Yang, Jingjing Dou, Bin Zhu, et al.
Ultrasonics Sonochemistry (2023) Vol. 95, pp. 106403-106403
Open Access | Times Cited: 23
Effects of ultrasonic treatment on the structural, functional properties and beany flavor of soy protein isolate: Comparison with traditional thermal treatment
Yue Kong, Lina Sun, Zenan Wu, et al.
Ultrasonics Sonochemistry (2023) Vol. 101, pp. 106675-106675
Open Access | Times Cited: 22
Ultrasound improves the physicochemical and foam properties of whey protein microgel
Zhaoxin Wang, Haibo Zhao, Haiteng Tao, et al.
Frontiers in Nutrition (2023) Vol. 10
Open Access | Times Cited: 21
Riboflavin-loaded soy protein isolate cold gel treated with combination of high intensity ultrasound and high hydrostatic pressure: Gel structure, physicochemical properties and gastrointestinal digestion fate
Yuxuan Mao, Xinqi Li, Qi Qi, et al.
Ultrasonics Sonochemistry (2024) Vol. 104, pp. 106819-106819
Open Access | Times Cited: 9
Interaction mechanism of composite gels of abalone myofibrillar protein, Nemipterus virgatus myofibrillar protein and acetylated tapioca starch
Shuyi You, Lanxin Li, Yanbo Wang, et al.
LWT (2025), pp. 117386-117386
Open Access
Synergistic influence of ultrasound and dietary fiber addition on transglutaminase-induced peanut protein gel and its application for encapsulation of lutein
Chengbin Zhao, Fang Wang, Xinbiao Yang, et al.
Food Hydrocolloids (2022) Vol. 137, pp. 108374-108374
Closed Access | Times Cited: 34
Gelling properties of black soldier fly (Hermetia illucens) larvae protein after ultrasound treatment
Sruthi Kumar, Lucas Sales Queiroz, Rodolphe Marie, et al.
Food Chemistry (2022) Vol. 386, pp. 132826-132826
Open Access | Times Cited: 33
Improvement of structural characteristics and in vitro digestion properties of zein by controlling postharvest ripening process of corn
Chengbin Zhao, Qi Li, Nannan Hu, et al.
Food Control (2022) Vol. 142, pp. 109221-109221
Closed Access | Times Cited: 32
Effects of “nine steaming nine sun-drying” on proximate composition, protein structure and volatile compounds of black soybeans
Xianyan Liao, Shanshan Wang, Yingqiu Li, et al.
Food Research International (2022) Vol. 155, pp. 111070-111070
Closed Access | Times Cited: 28
Influence of heat treatment before and/or after high-pressure homogenization on the structure and emulsification properties of soybean protein isolate
Jiyong Hu, Bin Yu, Chao Yuan, et al.
International Journal of Biological Macromolecules (2023) Vol. 253, pp. 127411-127411
Closed Access | Times Cited: 18
Scalable fabrication of uniform nanoparticles for the efficient co-encapsulation of curcumin and procyanidins driven by multiple interactions
F Fan, Jing Gao, Li Chen, et al.
Food Hydrocolloids (2023) Vol. 144, pp. 108960-108960
Open Access | Times Cited: 15
Ultrasonic pretreatment and epigallocatechin gallate incorporation enhance the formation, apparent viscosity, and antioxidant activity of pea protein amyloid-like fibrils
Xiaoting Chen, Jiang Yi, Zhen Wen, et al.
Food Hydrocolloids (2023) Vol. 149, pp. 109630-109630
Closed Access | Times Cited: 15
Lentil protein isolate (Lens culinaris) subjected to ultrasound treatment combined or not with heat-treatment: structural characterization and ability to stabilize high internal phase emulsions
Andrêssa Maria Medeiros Theóphilo Galvão, Mariana L. Rasera, Guilherme de Figueiredo Furtado, et al.
Food Research International (2024) Vol. 183, pp. 114212-114212
Closed Access | Times Cited: 5
Structural, physicochemical and digestive properties of non-covalent and covalent complexes of ultrasound treated soybean protein isolate with soybean isoflavone
Fang Wang, Jinying Li, Qi Qi, et al.
Food Research International (2024) Vol. 189, pp. 114571-114571
Closed Access | Times Cited: 5
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