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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:

Antioxidant and cytoprotective effect of peptides produced by hydrolysis of whey protein concentrate with trypsin
M. Belén Ballatore, Marina del Rosario Bettiol, Noelia L. Vanden Braber, et al.
Food Chemistry (2020) Vol. 319, pp. 126472-126472
Closed Access | Times Cited: 86

Showing 1-25 of 86 citing articles:

Current Trends of Bioactive Peptides—New Sources and Therapeutic Effect
Anna Jakubczyk, Monika Karaś, Kamila Rybczyńska‐Tkaczyk, et al.
Foods (2020) Vol. 9, Iss. 7, pp. 846-846
Open Access | Times Cited: 186
Advances in the activity evaluation and cellular regulation pathways of food-derived antioxidant peptides
Renzhi Lv, Yifei Dong, Zhijie Bao, et al.
Trends in Food Science & Technology (2022) Vol. 122, pp. 171-186
Closed Access | Times Cited: 86
Advances on Food-Derived Peptidic Antioxidants—A Review
Mingfei Pan, Kaixin Liu, Jingying Yang, et al.
Antioxidants (2020) Vol. 9, Iss. 9, pp. 799-799
Open Access | Times Cited: 76
Bioactive peptides of whey: obtaining, activity, mechanism of action, and further applications
Laura Berenice Olvera-Rosales, Alma Cruz‐Guerrero, José M. García-Garibay, et al.
Critical Reviews in Food Science and Nutrition (2022) Vol. 63, Iss. 30, pp. 10351-10381
Closed Access | Times Cited: 40
Identification, in silico selection, and mechanism study of novel antioxidant peptides derived from the rice bran protein hydrolysates
Likun Ren, Jing Fan, Yang Yang, et al.
Food Chemistry (2022) Vol. 408, pp. 135230-135230
Closed Access | Times Cited: 40
Biological activities and in vitro digestion characteristics of glycosylated α-lactalbumin prepared by microwave heating: Impacts of ultrasonication
Yue Ma, Yue Liu, Haiying Yu, et al.
LWT (2022) Vol. 158, pp. 113141-113141
Open Access | Times Cited: 38
Conversion of food waste into energy and value-added products: a review
Rekha Kumari, Asha Singh, Rozi Sharma, et al.
Environmental Chemistry Letters (2024) Vol. 22, Iss. 4, pp. 1759-1790
Closed Access | Times Cited: 11
Marine Antioxidants from Marine Collagen and Collagen Peptides with Nutraceuticals Applications: A Review
Emin Cadâr, Ana-Maria Pesterau, Irina Prasacu, et al.
Antioxidants (2024) Vol. 13, Iss. 8, pp. 919-919
Open Access | Times Cited: 11
Bioactive Peptides Derived from Whey Proteins for Health and Functional Beverages
Margarita Saubenova, Yelena Oleinikova, Alexander Rapoport, et al.
Fermentation (2024) Vol. 10, Iss. 7, pp. 359-359
Open Access | Times Cited: 10
Identification and characterization of novel α-amylase and α-glucosidase inhibitory peptides from camel whey proteins
Waqas N. Baba, Priti Mudgil, Hina Kamal, et al.
Journal of Dairy Science (2020) Vol. 104, Iss. 2, pp. 1364-1377
Open Access | Times Cited: 68
Bioactivity and safety of whey peptides
Changhui Zhao, Tolulope Joshua Ashaolu
LWT (2020) Vol. 134, pp. 109935-109935
Open Access | Times Cited: 57
Whey valorization by microbial and enzymatic bioprocesses for the production of nutraceuticals and value-added products
Rounak Chourasia, Loreni Chiring Phukon, Md Minhajul Abedin, et al.
Bioresource Technology Reports (2022) Vol. 19, pp. 101144-101144
Closed Access | Times Cited: 29
Structure characterization and bioactivities of protein hydrolysates of chia seed expeller processed with different proteases in silico and in vitro
Jinghui Chen, Ling Zhu, Qiming Wu, et al.
Food Bioscience (2023) Vol. 55, pp. 102781-102781
Closed Access | Times Cited: 21
Functional characterization of enzyme-hydrolysed soy and whey protein isolates: A comparative approach
Pavel Rout, Chaitali Chakraborty, Shamim Hossain
Food Chemistry Advances (2024) Vol. 5, pp. 100745-100745
Open Access | Times Cited: 6
The bioactive potential of cheese whey peptides from different animal origins (bovine, goat, sheep, buffalo, and camel): A systematic review and meta-analysis
Marcy Heli Paiva Rodrigues, Claúdia Andréia Gräff, Diego Santiago Tupuna-Yerovi, et al.
Food Research International (2024) Vol. 196, pp. 115053-115053
Closed Access | Times Cited: 6
Milk Whey Hydrolysates as High Value-Added Natural Polymers: Functional Properties and Applications
Arely León-López, Xóchitl Alejandra Pérez-Marroquín, Ana Guadalupe Estrada-Fernández, et al.
Polymers (2022) Vol. 14, Iss. 6, pp. 1258-1258
Open Access | Times Cited: 27
The effects of whey proteins, their peptides and amino acids on vascular function
D. Price, Kim G. Jackson, Julie A. Lovegrove, et al.
Nutrition Bulletin (2022) Vol. 47, Iss. 1, pp. 9-26
Open Access | Times Cited: 26
Jellyfish Peptide as an Alternative Source of Antioxidant
Lichao Teng, Xueqin Wang, Huahua Yu, et al.
Antioxidants (2023) Vol. 12, Iss. 3, pp. 742-742
Open Access | Times Cited: 14
Investigation of biometabolites and novel antimicrobial peptides derived from promising source Cordyceps militaris and effect of non-small cell lung cancer genes computationally
Muhammad Afzal, Mai Abdel Haleem Abusalah, Neelum Shehzadi, et al.
PLoS ONE (2025) Vol. 20, Iss. 1, pp. e0310103-e0310103
Open Access
Technical integrative approaches to cheese whey valorization towards sustainable environment
Frank Peprah Addai, Feng Lin, Taotao Wang, et al.
Food & Function (2020) Vol. 11, Iss. 10, pp. 8407-8423
Closed Access | Times Cited: 37
Structural changes and cholesterol-lowering in denatured whey protein isolate: Malic acid combined enzymolysis
Lin Mei, Qian Fu, Tingting Guo, et al.
Food Hydrocolloids (2022) Vol. 127, pp. 107502-107502
Closed Access | Times Cited: 20
Protective effect of antioxidant peptides from bass (Lateolabrax japonicus) on oxidative stress injury in Caco‐2 cells
Chen Li, Xu Chen, Lichan Li, et al.
Food Frontiers (2023) Vol. 4, Iss. 2, pp. 818-830
Open Access | Times Cited: 12
Insights into the microscopic heterogeneity of whey proteins between yak colostrum and mature milk based on 4D lable-free quantitative phosphoproteomics
Yiheng Li, Xue Yang, Chengrui Shi, et al.
Food Chemistry (2024) Vol. 460, pp. 140679-140679
Closed Access | Times Cited: 4
Hydrolysates from a Whey Protein Concentrate Are a Promising Functional Ingredient for Diabetes Control via DPP-IV Inhibition
Selene Isabel Alvarez-Chávez, Itzury Reyes-Ramírez, Luis Guillermo González-Olivares, et al.
(2025), pp. 10-10
Open Access
Unraveling the Biological Properties of Whey Peptides and Their Role as Emerging Therapeutics in Immune Tolerance
Laura Quintieri, Anna Luparelli, Leonardo Caputo, et al.
Nutrients (2025) Vol. 17, Iss. 6, pp. 938-938
Open Access
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