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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:

Cricket protein conjugated with different degrees of polymerization saccharides by Maillard reaction as a novel functional ingredient
Auengploy Chailangka, Phisit Seesuriyachan, Sutee Wangtueai, et al.
Food Chemistry (2022) Vol. 395, pp. 133594-133594
Closed Access | Times Cited: 28

Showing 1-25 of 28 citing articles:

House cricket (Acheta domesticus): A review based on its nutritional composition, quality, and potential uses in the food industry
Gabriela Pilco-Romero, Aida M. Chisaguano-Tonato, M.E. Herrera-Fontana, et al.
Trends in Food Science & Technology (2023) Vol. 142, pp. 104226-104226
Closed Access | Times Cited: 30
Maillard conjugates produced from proteins and prebiotic dietary fibers: Technological properties, health benefits and challenges
Adela Cristina Martinez Urango, M. Ângela A. Meireles, Eric Keven Silva
Trends in Food Science & Technology (2024) Vol. 147, pp. 104438-104438
Closed Access | Times Cited: 13
Effect of carbonyl-amino condensation, non-covalent cross-linking and conformational changes induced by ultrasound-assisted Maillard reaction on lysinoalanine formation in silkworm pupa protein
Haining Xu, Jiayin Pan, Chunfang Ma, et al.
International Journal of Biological Macromolecules (2024) Vol. 263, pp. 130480-130480
Closed Access | Times Cited: 9
Glycosylation of egg white protein with maltodextrin in the dry state: Changes in structural and gel properties
Yanqiu Ma, Jingnan Zang, Mingmin Qing, et al.
Food Chemistry (2022) Vol. 401, pp. 134113-134113
Closed Access | Times Cited: 33
Impact of cod skin peptide-ι-carrageenan conjugates prepared via the Maillard reaction on the physical and oxidative stability of Antarctic krill oil emulsions
Lingyu Han, Ruiyi Zhai, Ruitao Shi, et al.
Food Chemistry X (2024) Vol. 21, pp. 101130-101130
Open Access | Times Cited: 6
Structural characteristics and antioxidant activity of Chinese giant salamander enzymatic hydrolysate-glucose conjugates induced by ultrasound Maillard reaction
Jing‐jing Fu, Fan‐yu He, Xing‐Tong Zhu, et al.
Food Bioscience (2024) Vol. 58, pp. 103654-103654
Closed Access | Times Cited: 6
Enhanced environmental stress resistance and functional properties of the curcumin-shellac nano-delivery system: Anti-flocculation of poly-γ-glutamic acid
Di Zhuang, Yafang Wang, Shancan Wang, et al.
International Journal of Biological Macromolecules (2024) Vol. 268, pp. 131607-131607
Closed Access | Times Cited: 6
The effect of Maillard reaction on flavour development of protein hydrolysates from cheese
Peng Gao, Wenyuan Zhang, Xiaoxuan Zhao, et al.
Food Chemistry (2023) Vol. 437, pp. 137569-137569
Open Access | Times Cited: 13
Recent advances in oral delivery of bioactive molecules: Focus on prebiotic carbohydrates as vehicle matrices
Seid Reza Falsafi, Sneh Punia Bangar, Vandana Chaudhary, et al.
Carbohydrate Polymers (2022) Vol. 298, pp. 120074-120074
Closed Access | Times Cited: 21
Physicochemical and nutritional characteristics of vegan protein bars formulated with sweet potato and rice protein
In‐Ha Baek, Ha‐Seong Cho, Nurul Saadah Said, et al.
International Journal of Food Science & Technology (2024) Vol. 59, Iss. 8, pp. 5664-5674
Open Access | Times Cited: 4
Structural and functional modifications of quinoa protein via hyaluronic acid-induced Maillard reaction
Yuting Ruan, Shasha Fan, Jing Ke, et al.
International Journal of Biological Macromolecules (2025) Vol. 298, pp. 139940-139940
Closed Access
Enhancing solubility, emulsion properties, and antioxidant activity of whey protein powder via wet−heating conjugated with galactooligosaccharides
Nareekan Chaiwong, Phisit Seesuriyachan, Pornchai Rachtanapun, et al.
Journal of Agriculture and Food Research (2025), pp. 101666-101666
Open Access
Effects of different saccharides glycosylation modified soy protein isolate on its structure and film-forming characteristics
Jinjing Chen, Wanting Zhang, Chuancheng Fu, et al.
International Journal of Biological Macromolecules (2025) Vol. 304, pp. 140834-140834
Closed Access
Antioxidant and antibrowning properties of Maillard reaction products in food and biological systems
Majid Nooshkam, Mehdi Varidi
Vitamins and hormones (2024), pp. 367-399
Closed Access | Times Cited: 3
Improving vitamin D stability and antioxidant activity in imitation mozzarella cheese by conjugated cricket protein with fructooligosaccharide
Auengploy Chailangka, Noppol Leksawasdi, Phisit Seesuriyachan, et al.
LWT (2023) Vol. 183, pp. 114898-114898
Open Access | Times Cited: 8
Kinetic stability, gastrointestinal fate, and cytotoxicity of vitamin D3 emulsion incorporated with cricket protein-fructooligosaccharide conjugate
Auengploy Chailangka, Narongchai Autsavapromporn, Supatra Karnjanapratum, et al.
Food Hydrocolloids (2023) Vol. 146, pp. 109288-109288
Closed Access | Times Cited: 8
Antioxidant Activity and Cell Protection of Glycosylated Products in Different Reducing Sugar Duck Liver Protein Systems
Feili Zhan, Jiafeng Luo, Yangying Sun, et al.
Foods (2023) Vol. 12, Iss. 3, pp. 540-540
Open Access | Times Cited: 5
Characterisation of chicken breast and soy proteins glycated with konjac glucomannan hydrolysate
Pachara Pomsang, Putthapong Phumsombat, Chaleeda Borompichaichartkul
International Journal of Food Science & Technology (2024)
Closed Access | Times Cited: 1
Maillard reaction-based conjugation of pea protein and prebiotic (polydextrose): optimization, characterization, and functional properties enhancement
Hina Khan, Priti Mudgil, Shaikha Alkaabi, et al.
Frontiers in Sustainable Food Systems (2024) Vol. 8
Open Access | Times Cited: 1
Physicochemical characteristics and anti-inflammatory properties of Zophobas morio (super mealworm) protein extracted by different methods
Ha‐Seong Cho, Ju-Hwi Park, Ibukunoluwa Fola Olawuyi, et al.
Food Chemistry (2024) Vol. 468, pp. 142519-142519
Closed Access | Times Cited: 1
Microwave-Assisted Extraction and Ultrasound-Assisted Glycation of Ovomucoid: Structural and Functional Properties
Aichun Lv, Yixing Liang, Gan Hu, et al.
ACS Food Science & Technology (2022) Vol. 3, Iss. 1, pp. 69-76
Closed Access | Times Cited: 6
Conjugation of chitopentaose with β-lactoglobulin using Maillard reaction, and its effect on the allergic desensitization in vivo
Xiaoning Zhang, Chen Meng, Ning Wang, et al.
International Journal of Biological Macromolecules (2023) Vol. 258, pp. 128913-128913
Closed Access | Times Cited: 3
Kinetic modeling of ultrasound-assisted extraction of dieckol from Ecklonia cava using a choline chloride-based natural deep eutectic solvent
Ha‐Seong Cho, Gwang Deok Park, Ibukunoluwa Fola Olawuyi, et al.
Deleted Journal (2024) Vol. 31, Iss. 5, pp. 735-744
Closed Access
Effect of Ball-Milling Treatment Combined with Glycosylation on the Structure and Functional Properties of Litopenaeus vannamei Protein
Dan Wang, Yangliu Liu, Mingzhu Guo, et al.
Foods (2024) Vol. 13, Iss. 9, pp. 1284-1284
Open Access
Maillard conjugates of whey protein and prebiotic dietary fibers: Emulsion properties, encapsulation efficiency and chemical stability after in vitro gastrointestinal digestion
Adela Cristina Martinez Urango, Henrique Silvano Arruda, Gláucia María Pastore, et al.
Colloids and Surfaces A Physicochemical and Engineering Aspects (2024) Vol. 703, pp. 135193-135193
Closed Access
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