Open Access Helper

OpenAlex Citation Counts

OpenAlex Citations Logo

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:

Covalent conjugation with (−)-epigallo-catechin 3-gallate and chlorogenic acid changes allergenicity and functional properties of Ara h1 from peanut
Weiyi He, Tingting Zhang, Tanja Ćirković Veličković, et al.
Food Chemistry (2020) Vol. 331, pp. 127355-127355
Closed Access | Times Cited: 75

Showing 1-25 of 75 citing articles:

The Biological Activity Mechanism of Chlorogenic Acid and Its Applications in Food Industry: A Review
Liang Wang, Xiaoqi Pan, Lishi Jiang, et al.
Frontiers in Nutrition (2022) Vol. 9
Open Access | Times Cited: 233
A mussel-inspired film for adhesion to wet buccal tissue and efficient buccal drug delivery
Shanshan Hu, Xibo Pei, Lunliang Duan, et al.
Nature Communications (2021) Vol. 12, Iss. 1
Open Access | Times Cited: 199
Enhanced heat stability and antioxidant activity of myofibrillar protein-dextran conjugate by the covalent adduction of polyphenols
Yujuan Xu, Minyi Han, Mingyuan Huang, et al.
Food Chemistry (2021) Vol. 352, pp. 129376-129376
Closed Access | Times Cited: 123
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: 59
Characterization of the improved functionality in soybean protein-proanthocyanidins conjugates prepared by the alkali treatment
Xiaowen Pi, Yuxue Sun, Jiafei Liu, et al.
Food Hydrocolloids (2022) Vol. 134, pp. 108107-108107
Closed Access | Times Cited: 64
Protein modification, IgE binding capacity, and functional properties of soybean protein upon conjugation with polyphenols
Xiaowen Pi, Jiafei Liu, Yuxue Sun, et al.
Food Chemistry (2022) Vol. 405, pp. 134820-134820
Closed Access | Times Cited: 63
A review on polyphenols and their potential application to reduce food allergenicity
Xiaowen Pi, Yuxue Sun, Jianjun Cheng, et al.
Critical Reviews in Food Science and Nutrition (2022) Vol. 63, Iss. 29, pp. 10014-10031
Closed Access | Times Cited: 38
Covalent interaction of soy protein isolate and chlorogenic acid: Effect on protein structure and functional properties
Jiahui Shi, Yifan Cui, Guowei Zhou, et al.
LWT (2022) Vol. 170, pp. 114081-114081
Open Access | Times Cited: 38
Effects of covalent binding of different polyphenols on structure, rheology and functional properties of whey protein isolate
Ran Tian, Xiue Han, Bo Tian, et al.
LWT (2023) Vol. 184, pp. 114968-114968
Open Access | Times Cited: 38
Modulating the allergenicity and functional properties of peanut protein by covalent conjugation with polyphenols
Weiyi He, Kan He, Xiaoyu Liu, et al.
Food Chemistry (2023) Vol. 415, pp. 135733-135733
Closed Access | Times Cited: 31
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: 26
Effect of enzymatic hydrolysis combined with processing on allergenicity of food allergens
Lidong Pang, Ming Liu, Xiao Li, et al.
Trends in Food Science & Technology (2023) Vol. 143, pp. 104248-104248
Closed Access | Times Cited: 23
Epigallocatechin gallate modification of physicochemical, structural and functional properties of egg yolk granules
X. D. Li, Yue Wu, Wenle Guan, et al.
Food Chemistry (2024) Vol. 449, pp. 139279-139279
Closed Access | Times Cited: 8
Dietary Polyphenols, Plant Metabolites, and Allergic Disorders: A Comprehensive Review
Mohd Farhan, Asim Rizvi, Mohammad Aatif, et al.
Pharmaceuticals (2024) Vol. 17, Iss. 6, pp. 670-670
Open Access | Times Cited: 8
Assembly of zein–polyphenol conjugates via carbodiimide method: Evaluation of physicochemical and functional properties
Yanan Xu, Zihao Wei, Changhu Xue, et al.
LWT (2021) Vol. 154, pp. 112708-112708
Open Access | Times Cited: 51
A new method to reduce allergenicity by improving the functional properties of soybean 7S protein through covalent modification with polyphenols
Lin Xiao, Liying Ye, Kan He, et al.
Food Chemistry (2021) Vol. 373, pp. 131589-131589
Closed Access | Times Cited: 48
Food allergenic protein conjugation with plant polyphenols for allergenicity reduction
Tiange Pan, Yan’ni Wu, Shudong He, et al.
Current Opinion in Food Science (2021) Vol. 43, pp. 36-42
Closed Access | Times Cited: 41
Covalent modification of zein with polyphenols: A feasible strategy to improve antioxidant activity and solubility
Yanan Xu, Zihao Wei, Changhu Xue, et al.
Journal of Food Science (2022) Vol. 87, Iss. 7, pp. 2965-2979
Closed Access | Times Cited: 34
Dietary Polyphenols—Natural Bioactive Compounds with Potential for Preventing and Treating Some Allergic Conditions
Anna Dębińska, Barbara Sozańska
Nutrients (2023) Vol. 15, Iss. 22, pp. 4823-4823
Open Access | Times Cited: 16
Regulation of ovalbumin allergenicity and structure-activity relationship analysis based on pulsed electric field technology
Dong Liu, Xinqing Lu, Xin‐An Zeng, et al.
International Journal of Biological Macromolecules (2024) Vol. 261, pp. 129695-129695
Closed Access | Times Cited: 6
Effect of the Combined Ultrasound with Other Technologies on Food Allergenicity: Ultrasound before, under, and after Other Technologies
Xiaowen Pi, Lilin Zhu, Yixuan Wang, et al.
Journal of Agricultural and Food Chemistry (2024) Vol. 72, Iss. 29, pp. 16095-16111
Closed Access | Times Cited: 6
Migration of gallic acid from the aqueous phase to the oil–water interface using pea protein to improve the physicochemical stability of water–in–oil emulsions
Mi Zhang, Liuping Fan, Yuanfa Liu, et al.
Food Hydrocolloids (2022) Vol. 135, pp. 108179-108179
Closed Access | Times Cited: 27
Phenolic compounds in walnut pellicle improve walnut (Juglans regia L.) protein solubility under pH-shifting condition
Xiangzhen Kong, Zilin Huang, Caimeng Zhang, et al.
Food Research International (2022) Vol. 163, pp. 112156-112156
Closed Access | Times Cited: 26
Ultrasound-assisted preparation of lactoferrin-EGCG conjugates and their application in forming and stabilizing algae oil emulsions
Sairui Zhang, Xueqi Li, Xiaojia Yan, et al.
Ultrasonics Sonochemistry (2022) Vol. 89, pp. 106110-106110
Open Access | Times Cited: 23
Covalent polyphenol with soybean 11S protein to develop hypoallergenic conjugates for potential immunotherapy
Liuying Li, Wenxiang Chai, Li Ma, et al.
Journal of Functional Foods (2023) Vol. 104, pp. 105518-105518
Open Access | Times Cited: 15
Page 1 - Next Page

Scroll to top