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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:

Non-covalent interaction of soy protein isolate and catechin: Mechanism and effects on protein conformation
Shicheng Dai, Ziteng Lian, Weijie Qi, et al.
Food Chemistry (2022) Vol. 384, pp. 132507-132507
Closed Access | Times Cited: 185

Showing 1-25 of 185 citing articles:

Soy protein isolate-catechin non-covalent and covalent complexes: Focus on structure, aggregation, stability and in vitro digestion characteristics
Shicheng Dai, Peilong Liao, Yilun Wang, et al.
Food Hydrocolloids (2022) Vol. 135, pp. 108108-108108
Closed Access | Times Cited: 111
The interaction between anionic polysaccharides and legume protein and their influence mechanism on emulsion stability
Lina Zhang, Renwen Liang, Liang Li
Food Hydrocolloids (2022) Vol. 131, pp. 107814-107814
Closed Access | Times Cited: 110
Emulsifying properties and oil–water interface properties of succinylated soy protein isolate: Affected by conformational flexibility of the interfacial protein
Ziteng Lian, Sai Yang, Lin Cheng, et al.
Food Hydrocolloids (2022) Vol. 136, pp. 108224-108224
Closed Access | Times Cited: 82
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: 53
Plant Protein versus Dairy Proteins: A pH-Dependency Investigation on Their Structure and Functional Properties
Qi Tang, Yrjö H. Roos, Song Miao
Foods (2023) Vol. 12, Iss. 2, pp. 368-368
Open Access | Times Cited: 50
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: 43
Combination and precipitation mechanism of soy protein and tea polyphenols
Shicheng Dai, Tianhe Xu, Yue Yuan, et al.
Food Hydrocolloids (2023) Vol. 146, pp. 109197-109197
Closed Access | Times Cited: 41
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: 19
Enhancement of soy protein functionality by conjugation or complexation with polysaccharides or polyphenols: A review
Chao Qiu, Yaxu Meng, Zhiheng Zhang, et al.
Comprehensive Reviews in Food Science and Food Safety (2025) Vol. 24, Iss. 1
Closed Access | Times Cited: 1
Exploring the binding mechanism of pumpkin seed protein and apigenin: Spectroscopic analysis, molecular docking and molecular dynamics simulation
Fuqiang Liang, Yumeng Shi, Jiayi Shi, et al.
Food Hydrocolloids (2022) Vol. 137, pp. 108318-108318
Closed Access | Times Cited: 62
Structural characterization, interfacial and emulsifying properties of soy protein hydrolysate-tannic acid complexes
Qiqi Huang, Yee‐Ying Lee, Yong Wang, et al.
Food Hydrocolloids (2022) Vol. 137, pp. 108415-108415
Closed Access | Times Cited: 51
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: 35
Impact of pH on the interaction between soy whey protein and gum arabic at oil–water interface: Structural, emulsifying, and rheological properties
Jia Cao, Xiaohong Tong, Jianjun Cheng, et al.
Food Hydrocolloids (2023) Vol. 139, pp. 108584-108584
Closed Access | Times Cited: 32
Yeast protein-based meat analogues: Konjac glucomannan induces the fibrous structure formation by modifying protein structure
Songgang Xia, Jian Song, Ku Li, et al.
Food Hydrocolloids (2023) Vol. 142, pp. 108798-108798
Closed Access | Times Cited: 32
Effect of soy protein isolate nanoparticles loaded with litsea cubeba essential oil on performance of lentinan edible films
Haiying Cui, Rui Xu, Wei Hu, et al.
International Journal of Biological Macromolecules (2023) Vol. 242, pp. 124686-124686
Closed Access | Times Cited: 32
Effect of ultrasound and alkali-heat treatment on the thermal gel properties and catechin encapsulation capacity of ovalbumin
Xiaohan Zhang, Zhao Huang, Dong An, et al.
Food Hydrocolloids (2023) Vol. 145, pp. 109069-109069
Closed Access | Times Cited: 30
Recent advances in soybean protein processing technologies: A review of preparation, alterations in the conformational and functional properties
Zhijie Huang, Yuanyuan Qu, Xiaohan Hua, et al.
International Journal of Biological Macromolecules (2023) Vol. 248, pp. 125862-125862
Closed Access | Times Cited: 29
Ultrasound‒treated soy protein fibrils: A potential vehicle for curcumin with improved water solubility, antioxidant activity and sustained‒release property
Fuyun Ji, Zijun Wang, Xiaohui Bai, et al.
Food Hydrocolloids (2023) Vol. 143, pp. 108929-108929
Closed Access | Times Cited: 27
Development of high internal phase emulsions with noncovalent crosslink of soy protein isolate and tannic acid: Mechanism and application for 3D printing
Wenyi Hu, Chunli Chen, Ying Wang, et al.
Food Chemistry (2023) Vol. 427, pp. 136651-136651
Closed Access | Times Cited: 27
Interactions between tea polyphenols and nutrients in food
Yangxin Dai, Jia‐Ru Wei, Xiaoqiang Chen
Comprehensive Reviews in Food Science and Food Safety (2023) Vol. 22, Iss. 4, pp. 3130-3150
Closed Access | Times Cited: 26
Plant-Based Protein-Phenolic Interactions: Effect on different matrices and in vitro gastrointestinal digestion
Deniz Günal‐Köroğlu, José M. Lorenzo, Esra Çapanoğlu
Food Research International (2023) Vol. 173, pp. 113269-113269
Closed Access | Times Cited: 26
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
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: 23
How do the hydroxyl group number and position of polyphenols affect the foaming properties of ovalbumin?
Hedi Wen, Deju Zhang, Zhenzhen Ning, et al.
Food Hydrocolloids (2023) Vol. 140, pp. 108629-108629
Closed Access | Times Cited: 22
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