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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:

Effects of different dietary polyphenols on conformational changes and functional properties of protein–polyphenol covalent complexes
Xiangju Liu, Qibin Song, Xin Li, et al.
Food Chemistry (2021) Vol. 361, pp. 130071-130071
Closed Access | Times Cited: 198

Showing 1-25 of 198 citing articles:

Recent advances in protein–polyphenol interactions focusing on structural properties related to antioxidant activities
Xiaohong Sun, Roghayeh Amini Sarteshnizi, Chibuike C. Udenigwe
Current Opinion in Food Science (2022) Vol. 45, pp. 100840-100840
Closed Access | Times Cited: 125
Molecular dynamics simulation of the interactions between sesamol and myosin combined with spectroscopy and molecular docking studies
Ping-Hsuan Han, Ning An, Li Yang, et al.
Food Hydrocolloids (2022) Vol. 131, pp. 107801-107801
Closed Access | Times Cited: 96
Sea bass protein-polyphenol complex stabilized high internal phase of algal oil Pickering emulsions to stabilize astaxanthin for 3D food printing
Lijuan Zhang, Chengfu Zhou, Shanghua Xing, et al.
Food Chemistry (2023) Vol. 417, pp. 135824-135824
Closed Access | Times Cited: 85
Self-assembly of plant polyphenols-grafted soy proteins to manufacture a highly stable antioxidative Pickering emulsion gel for direct-ink-write 3D printing
Adeleh Mohammadi, Peyman Asghartabar Kashi, Mahboobeh Kashiri, et al.
Food Hydrocolloids (2023) Vol. 142, pp. 108851-108851
Open Access | Times Cited: 46
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: 45
Hybrid particles for stabilization of food-grade Pickering emulsions: Fabrication principles and interfacial properties
Nisufyan Nimaming, Amin Sadeghpour, Brent S. Murray, et al.
Trends in Food Science & Technology (2023) Vol. 138, pp. 671-684
Open Access | Times Cited: 44
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: 31
Characterization of ultrasound-assisted covalent binding interaction between β-lactoglobulin and dicaffeoylquinic acid: Great potential for the curcumin delivery
Gongshuai Song, Fang Li, Xiaotong Shi, et al.
Food Chemistry (2024) Vol. 441, pp. 138400-138400
Closed Access | Times Cited: 27
Co-delivery mechanism of curcumin/catechin complex by modified soy protein isolate: Emphasizing structure, functionality, and intermolecular interaction
Hengpeng Wang, Zhihua Li, Yang Meng, et al.
Food Hydrocolloids (2024) Vol. 152, pp. 109958-109958
Closed Access | Times Cited: 23
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: 23
Effects of three polyphenols with different numbers of phenolic hydroxyls on the structural and interfacial properties and lipid-protein co-oxidation of oil body emulsions
Yi Liao, Mengxue Kang, Tianzhan Kou, et al.
Food Hydrocolloids (2024) Vol. 154, pp. 110077-110077
Closed Access | Times Cited: 20
Influence of components interaction in recombined food gels on 3D printing: A comprehensive review
Min Feng, Min Zhang, Arun S. Mujumdar, et al.
Food Hydrocolloids (2024) Vol. 151, pp. 109782-109782
Closed Access | Times Cited: 19
Study on the regulation of tea polyphenols on the structure and gel properties of myofibrillar protein from Neosalanx taihuensis
Xiangxiang Ni, Mengting Li, Zhiwei Huang, et al.
Food Chemistry X (2025), pp. 102243-102243
Open Access | Times Cited: 8
Polyphenol-Protein Particles: A Nutraceutical Breakthrough in Nutrition and Food Science
Sidra Tul-Muntaha, Allah Rakha, Hina Rasheed, et al.
Journal of Agriculture and Food Research (2025), pp. 101641-101641
Open Access | Times Cited: 4
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: 65
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
Modification of structural and functional characteristics of casein treated with quercetin via two interaction modes: Covalent and non-covalent interactions
Chuxin Ke, Bingshuo Liu, Olayemi Eyituoyo Dudu, et al.
Food Hydrocolloids (2022) Vol. 137, pp. 108394-108394
Closed Access | Times Cited: 59
Epigallocatechin gallate (EGCG) modification of structural and functional properties of whey protein isolate
Xiue Han, Zhiqiang Liang, Songfan Tian, et al.
Food Research International (2022) Vol. 158, pp. 111534-111534
Closed Access | Times Cited: 57
Pickering emulsions stabilized by zein–gallic acid composite nanoparticles: Impact of covalent or non-covalent interactions on storage stability, lipid oxidation and digestibility
Yanan Xu, Zihao Wei, Changhu Xue
Food Chemistry (2022) Vol. 408, pp. 135254-135254
Closed Access | Times Cited: 55
Promotion of fishy odor release by phenolic compounds through interactions with myofibrillar protein
Pimiao Huang, Zhirong Wang, Xiya Feng, et al.
Food Chemistry (2022) Vol. 387, pp. 132852-132852
Closed Access | Times Cited: 39
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: 39
Molecular Mechanisms and Applications of Polyphenol-Protein Complexes with Antioxidant Properties: A Review
Yulin Feng, Chengming Jin, Shihao Lv, et al.
Antioxidants (2023) Vol. 12, Iss. 8, pp. 1577-1577
Open Access | Times Cited: 39
Preparation of mechanically strong and active composite films based on fish myofibrillar proteins: The dual effects of oxidized polyphenol crosslinking and layered double hydroxide reinforcement
Cheng Zhao, Junxiang Zhu, Chenxue Zhang, et al.
Food Hydrocolloids (2022) Vol. 129, pp. 107616-107616
Closed Access | Times Cited: 38
Comparison of soy protein isolate-(–)-epigallocatechin gallate complexes prepared by mixing, chemical polymerization, and ultrasound treatment
Mengjie Geng, Xumei Feng, Haodong Yang, et al.
Ultrasonics Sonochemistry (2022) Vol. 90, pp. 106172-106172
Open Access | Times Cited: 38
Fabrication of a novel antioxidant emulsifier through tuning the molecular interaction between soy protein isolates and young apple polyphenols
Zhi Chao Song, Huan Zhang, Peng Fei Niu, et al.
Food Chemistry (2023) Vol. 420, pp. 136110-136110
Closed Access | Times Cited: 38
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