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:

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

Showing 1-25 of 123 citing articles:

Study on the mechanism of mulberry polyphenols inhibiting oxidation of beef myofibrillar protein
Huang Xiang, Lu Sun, Lan Liu, et al.
Food Chemistry (2021) Vol. 372, pp. 131241-131241
Closed Access | Times Cited: 110
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: 70
Insight into the oil polarity impact on interfacial properties of myofibrillar protein
Weiyi Zhang, Xinglian Xu, Xue Zhao, et al.
Food Hydrocolloids (2022) Vol. 128, pp. 107563-107563
Closed Access | Times Cited: 69
Exploring the relationship between the interfacial properties and emulsion properties of ultrasound-assisted cross-linked myofibrillar protein
Tao Ye, Jiaming Cai, Peng Wang, et al.
Food Hydrocolloids (2023) Vol. 146, pp. 109287-109287
Closed Access | Times Cited: 44
Lycopene-loaded emulsions stabilized by whey protein covalently modified with pectin or/and chlorogenic acid: Enhanced physicochemical stability and reduced bio-accessibility
Yuanyuan Zhang, Tiehua Zhang, Chao Dong, et al.
Food Chemistry (2023) Vol. 417, pp. 135879-135879
Closed Access | Times Cited: 43
Novel Colloidal Food Ingredients: Protein Complexes and Conjugates
Fuguo Liu, David Julian McClements, Cuicui Ma, et al.
Annual Review of Food Science and Technology (2023) Vol. 14, Iss. 1, pp. 35-61
Open Access | Times Cited: 41
Effects of polysaccharide type on the structure, interface behavior, and foam properties of soybean protein isolate hydrolysate-polysaccharide Maillard conjugates
Xiaoying Zhang, Ying Wang, Ziyu Li, et al.
Food Hydrocolloids (2024) Vol. 151, pp. 109801-109801
Closed Access | Times Cited: 39
Modification mechanism of soybean protein isolate-soluble soy polysaccharide complex by EGCG through covalent and non-covalent interaction: Structural, interfacial, and functional properties
Chuxin Ke, Liang Li
Food Chemistry (2024) Vol. 448, pp. 139033-139033
Closed Access | Times Cited: 30
Application of rheology and interfacial rheology to investigate the emulsion stability of ultrasound-assisted cross-linked myofibrillar protein: Effects of oil phase types
Ye Tao, Jiaming Cai, Peng Wang, et al.
Food Hydrocolloids (2024) Vol. 154, pp. 110086-110086
Closed Access | Times Cited: 25
Revealing the non-enzymatic covalent interaction between neo−/crypto-chlorogenic acid and beta-lactoglobulin under nonthermal process and potential delivery capability
Fang Li, Huijie Hou, Zhao Tian, et al.
Food Chemistry (2025) Vol. 475, pp. 143325-143325
Closed Access | Times Cited: 3
Development of whey protein nanoparticles as carriers to deliver soy isoflavones
Qingguan Liu, Yuxue Sun, Jianjun Cheng, et al.
LWT (2021) Vol. 155, pp. 112953-112953
Open Access | Times Cited: 61
Ultrasound-assisted covalent reaction of myofibrillar protein: The improvement of functional properties and its potential mechanism
Jiahui Chen, Xing Zhang, Mengying Fu, et al.
Ultrasonics Sonochemistry (2021) Vol. 76, pp. 105652-105652
Open Access | Times Cited: 59
Protein-polysaccharide interactions for the fabrication of bioactive-loaded nanocarriers: Chemical conjugates and physical complexes
Seid Reza Falsafi, Hadis Rostamabadi, Katarzyna Samborska, et al.
Pharmacological Research (2022) Vol. 178, pp. 106164-106164
Closed Access | Times Cited: 59
Improving myofibrillar proteins solubility and thermostability in low-ionic strength solution: A review
Ke Wang, Yan Li, Yimin Zhang, et al.
Meat Science (2022) Vol. 189, pp. 108822-108822
Closed Access | Times Cited: 55
Phenolic modification of myofibrillar protein enhanced by ultrasound: The structure of phenol matters
Jiahui Chen, Xing Zhang, Xing Chen, et al.
Food Chemistry (2022) Vol. 386, pp. 132662-132662
Closed Access | Times Cited: 50
Improving physicochemical properties of myofibrillar proteins from wooden breast of broiler by diverse glycation strategies
Ke Wang, Yan Li, Yimin Zhang, et al.
Food Chemistry (2022) Vol. 382, pp. 132328-132328
Closed Access | Times Cited: 46
Inhibitory mechanisms of polyphenols on heme protein-mediated lipid oxidation in muscle food: New insights and advances
Haizhou Wu, Kathrine H. Bak, G. V. Goran, et al.
Critical Reviews in Food Science and Nutrition (2022) Vol. 64, Iss. 15, pp. 4921-4939
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
Effects of ultrasound treatment on the morphological characteristics, structures and emulsifying properties of genipin cross-linked myofibrillar protein
Ye Tao, Peng Wang, Xinglian Xu, et al.
Ultrasonics Sonochemistry (2023) Vol. 97, pp. 106467-106467
Open Access | Times Cited: 31
Recent advances in the conjugation approaches for enhancing the bioavailability of polyphenols
Shahriyar Sahraeian, Ali Rashidinejad, Mohammad‐Taghi Golmakani
Food Hydrocolloids (2023) Vol. 146, pp. 109221-109221
Open Access | Times Cited: 29
Protocatechuic acid and gallic acid improve the emulsion and thermal stability of whey protein by covalent binding
Xiaoyun Fei, Yuzhong Yan, Lang‐Hong Wang, et al.
Food Research International (2023) Vol. 170, pp. 113000-113000
Closed Access | Times Cited: 28
Recent advances in the effect of ultrasound on the binding of protein−polyphenol complexes in foodstuff
Jiayuan Liu, Gongshuai Song, Like Zhou, et al.
Food Frontiers (2023) Vol. 4, Iss. 2, pp. 721-732
Open Access | Times Cited: 27
Monosaccharide-induced glycation enhances gelation and physicochemical properties of myofibrillar protein from oyster (Crassostrea gigas)
Xiaohan Liu, Guifang Tian, Yakun Hou, et al.
Food Chemistry (2023) Vol. 428, pp. 136795-136795
Closed Access | Times Cited: 23
High-intensity ultrasound combined with glycation enhances the thermal stability and in vitro digestion behaviors of myofibrillar protein aqueous solution
Ge Han, Siqi Zhao, Qian Liu, et al.
International Journal of Biological Macromolecules (2023) Vol. 251, pp. 126301-126301
Closed Access | Times Cited: 23
Fabrication of polyphenol-pumpkin seed protein isolate (PSPI) covalent conjugate microparticles to protect free radical scavenging activity of polyphenol
Chen Yang, Jieqiong Liu, Yaqian Han, et al.
Food Bioscience (2023) Vol. 55, pp. 102982-102982
Closed Access | Times Cited: 22
Page 1 - Next Page

Scroll to top