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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.

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Showing 20 citing articles:

Comparative analysis of carrageenan/ovalbumin and carrageenan oligosaccharide/ovalbumin complexes
Hujun Xie, Qing Cao, Yingying Jiang, et al.
Food Hydrocolloids (2024) Vol. 158, pp. 110605-110605
Closed Access | Times Cited: 6
Enhancing rheology and reducing lipid digestion of oil-in-water emulsions using controlled aggregation and heteroaggregation of soybean protein isolate-peach gum microspheres
Haozhi Chen, Shahid Iqbal, Peng Wu, et al.
International Journal of Biological Macromolecules (2024) Vol. 273, pp. 132964-132964
Closed Access | Times Cited: 5
Emulsion gels prepared from Longzhua mushroom polysaccharides with self-gelling properties as β-carotene carriers: Stability and in vitro digestibility of β-carotene
Lingxin Zhao, Jiapeng Li, K. Yin, et al.
International Journal of Biological Macromolecules (2024) Vol. 276, pp. 134110-134110
Closed Access | Times Cited: 2
Insights into the soybean protein isolate hydrolysates: Performance characterization, emulsion construction and in vitro digestive behavior
Yiting Gao, Le Chen, Huiyue Chi, et al.
International Journal of Biological Macromolecules (2024) Vol. 279, pp. 135372-135372
Closed Access | Times Cited: 2
Influence of furcellaran and safflower oil concentration on the properties of model emulgel systems
A. Stępień, Lesław Juszczak, Beata Synkiewicz-Musialska, et al.
International Journal of Biological Macromolecules (2024) Vol. 278, pp. 134751-134751
Open Access | Times Cited: 1
Enhanced 3D printing performance of soybean protein isolate nanoparticle-based O/W Pickering emulsion gels by incorporating different polysaccharides
Wei Wei, Lujie Cui, Zong Meng
International Journal of Biological Macromolecules (2024) Vol. 287, pp. 138637-138637
Closed Access | Times Cited: 1
Structure, characterization, and application of a novel thermoreversible emulsion gel fabricated by citrate agar
Xiaoyan Zhao, Feng Jiang, Jingjing Fang, et al.
International Journal of Biological Macromolecules (2024) Vol. 277, pp. 134181-134181
Closed Access | Times Cited: 1
Comparative study of Maillard reaction and blending between soybean protein isolate and soluble soybean polysaccharide: Physicochemical, structure and functional properties
Chuxin Ke, Shaoqi Zhang, Xiaoyu Yang, et al.
International Journal of Biological Macromolecules (2024) Vol. 282, pp. 137101-137101
Closed Access | Times Cited: 1
High-pressure homogenization assisted pH-shifting modified soybean lipophilic protein interacting with chitosan hydrochloride: double emulsion construction, physicochemical properties, stability, and in vitro digestion analysis
Yiting Gao, Le Chen, Lijia Li, et al.
Food Hydrocolloids (2024) Vol. 160, pp. 110834-110834
Closed Access | Times Cited: 1
Interaction of dairy and plant proteins for improving the emulsifying and gelation properties in food matrices: a review
Srutee Rout, Pranjyan Dash, Pradeep Kumar Panda, et al.
Food Science and Biotechnology (2024) Vol. 33, Iss. 14, pp. 3199-3212
Closed Access
Preparation of Cassia Bean Gum/Soy Protein Isolate Composite Matrix Emulsion Gel and Its Effect on the Stability of Meat Sausage
Qiang Zou, Yuhan Zheng, Yudie Liu, et al.
Gels (2024) Vol. 10, Iss. 10, pp. 643-643
Open Access
Insight into structural changes in heat-induced whey protein-fucoidan hydrogel by SR-IR and molecular docking techniques
Huiyu Xiang, Z. Gordon Jiang, Weibing Tao, et al.
Food Research International (2024) Vol. 197, pp. 115222-115222
Closed Access
Structural and functional properties of lactoferrin modified with carboxymethyl chitosan: Physical mixing and transglutaminase glycosylation
Wen Jiang, Chuqing Wang, S.W. Zhai, et al.
International Journal of Biological Macromolecules (2024), pp. 136862-136862
Closed Access
Influence of different carrageenan contents on the rheological properties and 3D printing suitability of whey isolate protein-based emulsion gels
Xinyu Shi, Jiaqi Liu, Qian Liu, et al.
Food Hydrocolloids (2024), pp. 110839-110839
Closed Access
Unlocking curcumin's revolutionary: Improvement of stability and elderly digestion by soybean oil bodies and soybean protein-chitosan complex based Pickering emulsion
Wenwen Lv, Kaiyi Zou, Ikram Alouk, et al.
International Journal of Biological Macromolecules (2024) Vol. 284, pp. 138052-138052
Closed Access
Sanxan–Protein Complex Particles for Stabilization of Pickering Emulsions: Improving Emulsification Properties
Qianqian Wang, Xin Yu Wang, Xiaoxi Qi, et al.
Foods (2024) Vol. 13, Iss. 23, pp. 3854-3854
Open Access
Regulation of whey protein emulsion gel's structure with pullulan to enhance astaxanthin bioaccessibility
Qianxi Zhao, Yankai Liu, Jiale Feng, et al.
Carbohydrate Polymers (2024) Vol. 351, pp. 123113-123113
Closed Access
Enhancement mechanism of ι-carrageenan on the network structure and gel-related properties of soy protein isolate/λ-carrageenan system
Dongling Qiao, Yuyan Zhang, Farong Sun, et al.
Food Chemistry (2024) Vol. 468, pp. 142476-142476
Closed Access
Structural Characterization of Exopolysaccharides from Lactobacillus Helveticus Mb2-1 Fermented Milk and the Mechanism of Their Interaction with Casein to Affect Gel Stability
Zhiwen Ge, Dan Wang, Fidelis Azi, et al.
(2024)
Closed Access
Effects of induced electric field and high-pressure microjet sterilization on the physicochemical properties of milk
Huiyu Xiang, Weibing Tao, Yilong Li, et al.
Food Science of Animal Products (2024) Vol. 2, Iss. 4, pp. 9240086-9240086
Open Access
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