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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:

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: 62

Showing 1-25 of 62 citing articles:

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: 52
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: 28
Plant-based protein modification strategies towards challenges
Gülşah Karabulut, Gülden Gökşen, Amin Mousavi Khaneghah
Journal of Agriculture and Food Research (2024) Vol. 15, pp. 101017-101017
Open Access | Times Cited: 23
Effect of epigallocatechin-3-gallate modification on the structure and emulsion stability of rice bran protein in the presence of soybean protein isolate
Xialing Wei, Helin Li, Yu Liu, et al.
International Journal of Biological Macromolecules (2024) Vol. 263, pp. 130269-130269
Closed Access | Times Cited: 11
Comparison of the physical stabilities and oxidation of lipids and proteins in natural and polyphenol-modified soybean protein isolate-stabilized emulsions
Shizhang Yan, Yuxue Yao, Xuan Xie, et al.
Food Research International (2022) Vol. 162, pp. 112066-112066
Closed Access | Times Cited: 56
In situ forming and biocompatible hyaluronic acid hydrogel with reactive oxygen species-scavenging activity to improve traumatic brain injury repair by suppressing oxidative stress and neuroinflammation
Dan Zhang, Yikun Ren, Yuanmeng He, et al.
Materials Today Bio (2022) Vol. 15, pp. 100278-100278
Open Access | Times Cited: 49
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: 37
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: 34
Ultrasound-assisted free radical modification on the structural and functional properties of ovalbumin-epigallocatechin gallate (EGCG) conjugates
Yimei Zheng, Boyu Chen, Xuanxiang Huang, et al.
Ultrasonics Sonochemistry (2023) Vol. 95, pp. 106396-106396
Open Access | Times Cited: 27
Soy protein isolate-citrus pectin-gallic acid ternary composite high internal phase Pickering emulsion for delivery of β-carotene: Physicochemical, structural and digestive properties
Xinyu Xu, Lin Li, Chunmin Ma, et al.
Food Research International (2023) Vol. 169, pp. 112910-112910
Closed Access | Times Cited: 25
Hemp seed protein and chlorogenic acid complex: Effect of ultrasound modification on its structure and functional properties
Yingjie Yu, Tong Wang, Xi Huang, et al.
International Journal of Biological Macromolecules (2023) Vol. 233, pp. 123521-123521
Closed Access | Times Cited: 24
Synergistic modification of structural and functional characteristics of whey protein isolate by soybean isoflavones non-covalent binding and succinylation treatment: A focus on emulsion stability
Ningzhe Wang, Zihan Ma, Longtu Ma, et al.
Food Hydrocolloids (2023) Vol. 144, pp. 108994-108994
Closed Access | Times Cited: 24
Gallic acid-functionalized soy protein-based multiple cross-linked hydrogel: Mechanism analysis, physicochemical properties, and digestive characteristics
Shizhang Yan, Qi Wang, Yang Li, et al.
Food Chemistry (2023) Vol. 433, pp. 137290-137290
Closed Access | Times Cited: 24
Identification of binding sites for Tartary buckwheat protein-phenols covalent complex and alterations in protein structure and antioxidant properties
Dongze Li, Ling Zhu, Qiming Wu, et al.
International Journal of Biological Macromolecules (2023) Vol. 233, pp. 123436-123436
Closed Access | Times Cited: 23
Effect of polysaccharides on conformational changes and functional properties of protein-polyphenol binary complexes: A comparative study
Zifan Zhang, Taoran Li, Yubo Zhang, et al.
International Journal of Biological Macromolecules (2023) Vol. 253, pp. 126890-126890
Closed Access | Times Cited: 22
Construction and characterization of egg white protein-gallic acid-xanthan gum-based emulsion and oleogel
Yuzhong Yan, Shu‐Ling Chen, Le Deng, et al.
Food Hydrocolloids (2023) Vol. 150, pp. 109720-109720
Closed Access | Times Cited: 20
Impact of metal-phenolic networks on the structural and functional properties of soy protein
Xing Wang, Tian Lan, Manzhe Jin, et al.
Food Hydrocolloids (2023) Vol. 144, pp. 109019-109019
Closed Access | Times Cited: 19
Soy protein-polyphenols conjugates interaction mechanism, characterization, techno-functional and biological properties: An updated review
Muhammad Faisal Manzoor, Xin‐An Zeng, Muhammad Waseem, et al.
Food Chemistry (2024) Vol. 460, pp. 140571-140571
Closed Access | Times Cited: 9
Improvement of antioxidant, emulsification properties and thermal stability of egg white protein by covalent binding to gallic acid/tannic acid and xanthan gum
Yuzhong Yan, Xiaoyun Fei, Zhaohua Huang, et al.
Food Bioscience (2024) Vol. 58, pp. 103789-103789
Closed Access | Times Cited: 8
Covalent polyphenols-proteins interactions in food processing: formation mechanisms, quantification methods, bioactive effects, and applications
Kangyi Zhang, Huang Jin, Dongxu Wang, et al.
Frontiers in Nutrition (2024) Vol. 11
Open Access | Times Cited: 7
Spectroscopy combined with spatiotemporal multiscale strategy to study the adsorption mechanism of soybean protein isolate with meat flavor compounds (furan): Differences in position and quantity of the methyl
Yang Li, Jing Xu, Fuwei Sun, et al.
Food Chemistry (2024) Vol. 451, pp. 139415-139415
Closed Access | Times Cited: 6
Effect of transglutaminase and laccase on pea protein gel properties compared to that of soybean
Tongqing Li, Jinchuang Zhang, Anna Hu, et al.
Food Hydrocolloids (2024) Vol. 156, pp. 110314-110314
Closed Access | Times Cited: 6
Discovery and identification of the temperature dependent EGCG and β-lactoglobulin covalent conjugate in green tea and milk mixture
Kangyi Zhang, Kaiyue Zhu, R. Jiang, et al.
Food Hydrocolloids (2025), pp. 111048-111048
Closed Access
Changes in rheological properties and structure of wheat gluten proteins induced by transglutaminase
Yingtao Yu, Fengjiao Wang, Y. Richard Yang, et al.
International Journal of Biological Macromolecules (2025) Vol. 295, pp. 139599-139599
Closed Access
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
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