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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:

Interaction between soybean protein and tea polyphenols under high pressure
Gang Chen, Shuting Wang, Biao Feng, et al.
Food Chemistry (2018) Vol. 277, pp. 632-638
Closed Access | Times Cited: 156

Showing 1-25 of 156 citing articles:

Engineering polyphenols with biological functions via polyphenol-protein interactions as additives for functional foods
Yuting Li, Dong He, Bing Li, et al.
Trends in Food Science & Technology (2021) Vol. 110, pp. 470-482
Closed Access | Times Cited: 208
Soy Protein: Molecular Structure Revisited and Recent Advances in Processing Technologies
Xiaonan Sui, Tianyi Zhang, Lianzhou Jiang
Annual Review of Food Science and Technology (2020) Vol. 12, Iss. 1, pp. 119-147
Open Access | Times Cited: 187
Co-encapsulation of curcumin and β-carotene in Pickering emulsions stabilized by complex nanoparticles: Effects of microfluidization and thermal treatment
Yang Wei, Chao Wang, Xin Liu, et al.
Food Hydrocolloids (2021) Vol. 122, pp. 107064-107064
Open Access | Times Cited: 111
Multifaceted role of phyto-derived polyphenols in nanodrug delivery systems
Zhejie Chen, Mohamed A. Farag, Zhangfeng Zhong, et al.
Advanced Drug Delivery Reviews (2021) Vol. 176, pp. 113870-113870
Closed Access | Times Cited: 104
Study of soybean protein isolate-tannic acid non-covalent complexes by multi-spectroscopic analysis, molecular docking, and interfacial adsorption kinetics
Tong Wang, Ning Wang, Yingjie Yu, et al.
Food Hydrocolloids (2022) Vol. 137, pp. 108330-108330
Closed Access | Times Cited: 77
Different interactions driving the binding of soy proteins (7S/11S) and flavonoids (quercetin/rutin): Alterations in the conformational and functional properties of soy proteins
Yijia Jia, Xinyue Yan, Yuyang Huang, et al.
Food Chemistry (2022) Vol. 396, pp. 133685-133685
Closed Access | Times Cited: 66
A review of the structure, function, and application of plant‐based protein–phenolic conjugates and complexes
Xianghui Yan, Zheling Zeng, David Julian McClements, et al.
Comprehensive Reviews in Food Science and Food Safety (2023) Vol. 22, Iss. 2, pp. 1312-1336
Closed Access | Times Cited: 55
Impact of binding interaction modes between whey protein concentrate and quercetin on protein structural and functional characteristics
Jinju Cheng, Olayemi Eyituoyo Dudu, Jingjinqiu Zhang, et al.
Food Hydrocolloids (2023) Vol. 142, pp. 108787-108787
Closed Access | Times Cited: 43
Changes in the structure and functional properties of soybean isolate protein: Effects of different modification methods
Lu Han, Jinlong Li, Yitong Jiang, et al.
Food Chemistry (2023) Vol. 432, pp. 137214-137214
Closed Access | Times Cited: 38
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: 32
Non-covalent interaction between soybean protein isolate and naringenin: Focused on binding mechanism, interface behavior, and functional properties
Ning Wang, Xu Wang, Shixiang Zhang, et al.
Food Hydrocolloids (2024) Vol. 153, pp. 109975-109975
Closed Access | Times Cited: 17
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: 16
Insight into the conformational and functional properties of myofibrillar protein modified by mulberry polyphenols
Jingrong Cheng, Ming‐Jun Zhu, Xueming Liu
Food Chemistry (2019) Vol. 308, pp. 125592-125592
Open Access | Times Cited: 134
Delivery of synergistic polyphenol combinations using biopolymer-based systems: Advances in physicochemical properties, stability and bioavailability
Lan Zhang, David Julian McClements, Zhiliang Wei, et al.
Critical Reviews in Food Science and Nutrition (2019) Vol. 60, Iss. 12, pp. 2083-2097
Closed Access | Times Cited: 132
Structure and acid-induced gelation properties of soy protein isolate–maltodextrin glycation conjugates with ultrasonic pretreatment
Chengbin Zhao, Huanhuan Yin, Jiannan Yan, et al.
Food Hydrocolloids (2020) Vol. 112, pp. 106278-106278
Closed Access | Times Cited: 119
Molecular interaction of soybean glycinin and β-conglycinin with (−)-epigallocatechin gallate induced by pH changes
Yaxuan Yang, Qiming Wang, Lin Lei, et al.
Food Hydrocolloids (2020) Vol. 108, pp. 106010-106010
Closed Access | Times Cited: 109
Progressive study of the effect of superfine green tea, soluble tea, and tea polyphenols on the physico-chemical and structural properties of wheat gluten in noodle system
Chuanwu Han, Meng Ma, Haihua Zhang, et al.
Food Chemistry (2019) Vol. 308, pp. 125676-125676
Closed Access | Times Cited: 101
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
Recent Progress on Protein-Polyphenol Complexes: Effect on Stability and Nutrients Delivery of Oil-in-Water Emulsion System
Minghui Li, Christos Ritzoulis, Qiwei Du, et al.
Frontiers in Nutrition (2021) Vol. 8
Open Access | Times Cited: 84
Effects of high hydrostatic pressure on the quality and functionality of protein isolates, concentrates, and hydrolysates derived from pulse legumes: A review
Seyed Mohammad Taghi Gharibzahedi, Brennan Smith
Trends in Food Science & Technology (2020) Vol. 107, pp. 466-479
Open Access | Times Cited: 80
Origin of high-pressure induced changes in the properties of reduced-sodium chicken myofibrillar protein gels containing CaCl2: Physicochemical and molecular modification perspectives
Yu Wang, Ying Zhou, Xixi Wang, et al.
Food Chemistry (2020) Vol. 319, pp. 126535-126535
Closed Access | Times Cited: 71
The role of emergent processing technologies in tailoring plant protein functionality: New insights
Zita Avelar, A. A. Vicente, Jorge A. Saraiva, et al.
Trends in Food Science & Technology (2021) Vol. 113, pp. 219-231
Open Access | Times Cited: 71
Outstanding antioxidant pickering high internal phase emulsions by co-assembled polyphenol-soy β-conglycinin nanoparticles
Liping Peng, Chuan‐He Tang
Food Research International (2020) Vol. 136, pp. 109509-109509
Closed Access | Times Cited: 69
Modifying the plant proteins techno-functionalities by novel physical processing technologies: a review
Madaraboina Venkateswara Rao, C. K. Sunil, Ashish Rawson, et al.
Critical Reviews in Food Science and Nutrition (2021) Vol. 63, Iss. 19, pp. 4070-4091
Closed Access | Times Cited: 67
Laccase-catalyzed soy protein and gallic acid complexation: Effects on conformational structures and antioxidant activity
Hui Wang, Shengping You, Wenhang Wang, et al.
Food Chemistry (2021) Vol. 375, pp. 131865-131865
Closed Access | Times Cited: 64
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