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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:

Effect of change in pH, heat and ultrasound pre-treatments on binding interactions between quercetin and whey protein concentrate
Wei Ji, Yang Fu-min, Min Yang
Food Chemistry (2022) Vol. 384, pp. 132508-132508
Closed Access | Times Cited: 28

Showing 1-25 of 28 citing articles:

Synergistic effects of pH shift and heat treatment on solubility, physicochemical and structural properties, and lysinoalanine formation in silkworm pupa protein isolates
Haining Xu, Jiayin Pan, Mokhtar Dabbour, et al.
Food Research International (2023) Vol. 165, pp. 112554-112554
Closed Access | Times Cited: 38
Effects of ultrasound pretreatment on functional property, antioxidant activity, and digestibility of soy protein isolate nanofibrils
Anna Hu, Liang Li
Ultrasonics Sonochemistry (2022) Vol. 90, pp. 106193-106193
Open Access | Times Cited: 48
Characterization of complex coacervation between chia seed gum and whey protein isolate: Effect of pH, protein/polysaccharide mass ratio and ionic strength
Lin Li, Bin Lai, Jia‐Nan Yan, et al.
Food Hydrocolloids (2023) Vol. 148, pp. 109445-109445
Closed Access | Times Cited: 22
Interactions between proteins and phenolics: effects of food processing on the content and digestibility of phenolic compounds
Elifsu Nemli, Gülay Özkan, Büşra Gültekin Subaşı, et al.
Journal of the Science of Food and Agriculture (2024) Vol. 104, Iss. 5, pp. 2535-2550
Closed Access | Times Cited: 11
Pickering oil-in-water emulsions stabilized by hybrid plant protein-flavonoid conjugate particles
Nisufyan Nimaming, Amin Sadeghpour, Brent S. Murray, et al.
Food Hydrocolloids (2024) Vol. 154, pp. 110146-110146
Open Access | Times Cited: 10
Exploring the binding mechanisms of thermally and ultrasonically induced molten globule-like β-lactoglobulin with heptanal as revealed by multi-spectroscopic techniques and molecular simulation
Chuanhu Han, Yuanrong Zheng, Siqiang Huang, et al.
International Journal of Biological Macromolecules (2024) Vol. 263, pp. 130300-130300
Closed Access | Times Cited: 8
Green development strategy for efficient quercetin- loaded whey protein complex: Focus on quercetin loading characteristics, component interactions, stability, antioxidant, and in vitro digestive properties
Qingguan Liu, Puying Liu, Qingfeng Ban
Food Chemistry (2025) Vol. 472, pp. 142939-142939
Closed Access
Impact of pH and temperature on whey protein-proanthocyanidin interactions and foaming properties
Nan Li, Audrey L. Girard
Food Hydrocolloids (2022) Vol. 134, pp. 108100-108100
Open Access | Times Cited: 32
Curcumin and whey protein concentrate binding: Thermodynamic and structural approach
Csaba-Pal Rácz, Levente Zsolt Racz, Călin G. Floare, et al.
Food Hydrocolloids (2023) Vol. 139, pp. 108547-108547
Open Access | Times Cited: 18
pH dominates the formation of ginkgo seed protein and whey protein composite gels
Jieyu You, Changqi Liu, Jing Zhao, et al.
Food Bioscience (2024) Vol. 60, pp. 104245-104245
Closed Access | Times Cited: 4
Fabrication of Mung Bean Protein Isolate Nanoparticles for Vitexin Delivery via pH-Shifting Combined with Ultrasonication: Conformation, Function, and Digestion Stability
Thatchawan Dumrongchai, Akkaratch Rodklongtan, Pakamon Chitprasert
Food and Bioprocess Technology (2024) Vol. 17, Iss. 10, pp. 3177-3190
Closed Access | Times Cited: 3
Lentil protein isolate (Lens culinaris) subjected to ultrasound treatment combined or not with heat-treatment: structural characterization and ability to stabilize high internal phase emulsions
Andrêssa Maria Medeiros Theóphilo Galvão, Mariana L. Rasera, Guilherme de Figueiredo Furtado, et al.
Food Research International (2024) Vol. 183, pp. 114212-114212
Closed Access | Times Cited: 3
Interaction, bioaccessibility and stability of bovine serum albumin-gamma-oryzanol complex: Spectroscopic and computational approaches
Yunxiang Dai, Manli Liu, Jinfeng Zhong, et al.
Food Chemistry (2022) Vol. 402, pp. 134493-134493
Closed Access | Times Cited: 15
Sensory properties of foods functionalised with milk proteins
Andrea Balivo, Giulia d’Errico, Alessandro Genovese
Food Hydrocolloids (2023) Vol. 147, pp. 109301-109301
Open Access | Times Cited: 8
Impact of thermal ultrasound on enzyme inactivation and flavor improvement of sea cucumber hydrolysates
Yi-chao Cheng, Dan‐li Jin, Wen‐tao Yu, et al.
Food Chemistry (2024) Vol. 449, pp. 139302-139302
Closed Access | Times Cited: 2
Fabrication and characterization of whey protein isolate-tryptophan nanoparticles by pH-shifting combined with heat treatment
Lixin Yang, Hongmin Dong, Junyi Wang, et al.
Food Research International (2024) Vol. 196, pp. 115031-115031
Closed Access | Times Cited: 2
Production of protein-epigallocatechin gallate conjugates using free radicals induced by ultrasound and their gelation behavior
Chen Li, Yalu Zheng, Xiaohui Xiong, et al.
Food Chemistry (2024) Vol. 463, pp. 141300-141300
Closed Access | Times Cited: 2
Thermo-induced changes in the structure of lentil protein isolate (Lens culinaris) to stabilize high internal phase emulsions
Andrêssa Maria Medeiros Theóphilo Galvão, João Cury Freitas, Graziele G. Bovi, et al.
International Journal of Biological Macromolecules (2023) Vol. 253, pp. 127313-127313
Closed Access | Times Cited: 5
Phytochemicals in regulating PD‐1/PD‐L1 and immune checkpoint blockade therapy
Qi Zhang, Chenying Yang, Xingsu Gao, et al.
Phytotherapy Research (2023) Vol. 38, Iss. 2, pp. 776-796
Closed Access | Times Cited: 5
Physicochemical and Functional Properties of Thermal-Induced Polymerized Goat Milk Whey Protein
Mu Tian, Xiaomeng Sun, Jianjun Cheng, et al.
Foods (2023) Vol. 12, Iss. 19, pp. 3626-3626
Open Access | Times Cited: 2
Interaction between curcumin and ultrafiltered casein micelles or whey protein, and characteristics of their complexes
Hao Wu, Juanjuan Qin, Wei Ji, et al.
Journal of Food Science (2024) Vol. 89, Iss. 3, pp. 1582-1598
Closed Access
Naturally Derived Luminescent Material in Engineered Silk and Its Application as a Fluorescent Dye with a Large Stokes Shift and Sensing Capability
Sunghwan Kim, Seo-Young Jang, Rakesh Kumar Jha, et al.
ACS Biomaterials Science & Engineering (2024) Vol. 10, Iss. 7, pp. 4552-4561
Closed Access
Effect of Blackcurrant Anthocyanin on the Sensory Quality of Pork Emulsion Sausage and Protein Digestibility in Vitro
Xinxin Bi, Shuilin Liu, Peng Yu, et al.
(2024)
Closed Access
Construction of nanodelivery system based on the interaction mechanism between ultrasound–treated soybean whey protein and quercetin: structure, physicochemical stability and bioaccessibility
Xinru Cao, Jia Cao, Tianhe Xu, et al.
Ultrasonics Sonochemistry (2024) Vol. 112, pp. 107195-107195
Closed Access
Oil‐type modulation of the interfacial adsorption behavior of flavonoid‐modified walnut protein hydrolysates to improve the storage stability of high internal phase Pickering emulsions
Song Zeng, Ziyin Yang, Jiayao Tang, et al.
Journal of the Science of Food and Agriculture (2024)
Closed Access
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