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 ethanol pre-treated whey protein isolates on the physical stability and protein-lipid co-oxidation in oil-in-water emulsions
Yangyang Feng, Qiuying Yu, Chuanai Cao, et al.
Food Chemistry (2022) Vol. 385, pp. 132733-132733
Closed Access | Times Cited: 10
Yangyang Feng, Qiuying Yu, Chuanai Cao, et al.
Food Chemistry (2022) Vol. 385, pp. 132733-132733
Closed Access | Times Cited: 10
Showing 10 citing articles:
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
Jinju Cheng, Olayemi Eyituoyo Dudu, Jingjinqiu Zhang, et al.
Food Hydrocolloids (2023) Vol. 142, pp. 108787-108787
Closed Access | Times Cited: 45
Internal/external aqueous-phase gelation treatment of soybean lipophilic protein W/O/W emulsions: Improvement in microstructure, interfacial properties, physicochemical stability, and digestion characteristics
Lijia Li, Meng Zhang, Xumei Feng, et al.
Food Hydrocolloids (2022) Vol. 136, pp. 108257-108257
Closed Access | Times Cited: 44
Lijia Li, Meng Zhang, Xumei Feng, et al.
Food Hydrocolloids (2022) Vol. 136, pp. 108257-108257
Closed Access | Times Cited: 44
Fabrication of Biopolymeric nanoparticles of colostrum whey-caseinate, Characterization, and In vitro digestibility
Muhammad Umar, Uracha Ruktanonchai, Davids Makararpong, et al.
Journal of Food Engineering (2024) Vol. 369, pp. 111933-111933
Closed Access | Times Cited: 6
Muhammad Umar, Uracha Ruktanonchai, Davids Makararpong, et al.
Journal of Food Engineering (2024) Vol. 369, pp. 111933-111933
Closed Access | Times Cited: 6
Structural modification induced by heat treatments improves the emulsifying attributes of lacquer seed protein isolate
Xue Yang, Lin Shi, Tian Gong, et al.
International Journal of Biological Macromolecules (2022) Vol. 222, pp. 1700-1708
Closed Access | Times Cited: 19
Xue Yang, Lin Shi, Tian Gong, et al.
International Journal of Biological Macromolecules (2022) Vol. 222, pp. 1700-1708
Closed Access | Times Cited: 19
Formation of casein and maltodextrin conjugates using shear and their effect on the stability of total nutrient emulsion based on homogenization
Qun Yu, Hua Wu, Liuping Fan
Food Hydrocolloids (2023) Vol. 149, pp. 109533-109533
Closed Access | Times Cited: 7
Qun Yu, Hua Wu, Liuping Fan
Food Hydrocolloids (2023) Vol. 149, pp. 109533-109533
Closed Access | Times Cited: 7
A Dual-Functional Foaming Ingredient towards Hypoglycemic and Radical Scavenging Applications
Mi Yan, T.S. Zhao, Sitong Feng, et al.
Food Hydrocolloids (2024) Vol. 158, pp. 110526-110526
Closed Access | Times Cited: 2
Mi Yan, T.S. Zhao, Sitong Feng, et al.
Food Hydrocolloids (2024) Vol. 158, pp. 110526-110526
Closed Access | Times Cited: 2
Goat lactoferrinâpterostilbene complexes as novel edible functional proteins with enhanced ultraviolet stabilization and antioxidant properties
Haorui Ma, Haoyang Zhang, Mohamed Aamer Abubaker, et al.
Food Hydrocolloids (2024) Vol. 158, pp. 110538-110538
Closed Access | Times Cited: 2
Haorui Ma, Haoyang Zhang, Mohamed Aamer Abubaker, et al.
Food Hydrocolloids (2024) Vol. 158, pp. 110538-110538
Closed Access | Times Cited: 2
Impact of Storage Condition on the Protein-Lipid Co-Oxidation in Whey Protein-Based Functional Nutritional Emulsions
Liu Yang, Chonghua Fan, Xiangxin Wang, et al.
(2024)
Closed Access
Liu Yang, Chonghua Fan, Xiangxin Wang, et al.
(2024)
Closed Access
Protein oxidationâinduced changes in the physicochemical properties and quality of plant food
J.P. Wu, Yanli Ji, Jie Xue, et al.
International Journal of Food Science & Technology (2024) Vol. 59, Iss. 6, pp. 3537-3544
Closed Access
J.P. Wu, Yanli Ji, Jie Xue, et al.
International Journal of Food Science & Technology (2024) Vol. 59, Iss. 6, pp. 3537-3544
Closed Access
A Dual-Functional Foaming Ingredient with Hypoglycemic and Radical Scavenging Activities
Mi Yan, T.S. Zhao, Sitong Feng, et al.
(2024)
Closed Access
Mi Yan, T.S. Zhao, Sitong Feng, et al.
(2024)
Closed Access
