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:
Different interactions driving the binding of soy proteins (7S/11S) and flavonoids (quercetin/rutin): Alterations in the conformational and functional properties of soy proteins
Yijia Jia, Xinyue Yan, Yuyang Huang, et al.
Food Chemistry (2022) Vol. 396, pp. 133685-133685
Closed Access | Times Cited: 66
Yijia Jia, Xinyue Yan, Yuyang Huang, et al.
Food Chemistry (2022) Vol. 396, pp. 133685-133685
Closed Access | Times Cited: 66
Showing 1-25 of 66 citing articles:
Research progress in soybean lipophilic protein (LP): Extraction, structural, techno-functional properties, and high-performance food applications
Mingming Zhong, Yufan Sun, Abdul Qayum, et al.
Trends in Food Science & Technology (2024) Vol. 147, pp. 104440-104440
Closed Access | Times Cited: 17
Mingming Zhong, Yufan Sun, Abdul Qayum, et al.
Trends in Food Science & Technology (2024) Vol. 147, pp. 104440-104440
Closed Access | Times Cited: 17
Effect of non-covalently bound polyphenols on the structural and functional properties of wheat germ protein
Jie Liu, Yiman Zhang, Jiayuan Liu, et al.
Food Hydrocolloids (2023) Vol. 149, pp. 109534-109534
Closed Access | Times Cited: 35
Jie Liu, Yiman Zhang, Jiayuan Liu, et al.
Food Hydrocolloids (2023) Vol. 149, pp. 109534-109534
Closed Access | Times Cited: 35
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: 25
Zifan Zhang, Taoran Li, Yubo Zhang, et al.
International Journal of Biological Macromolecules (2023) Vol. 253, pp. 126890-126890
Closed Access | Times Cited: 25
Soy protein isolate/carboxymethyl cellulose sodium complexes system stabilized high internal phase Pickering emulsions: Stabilization mechanism based on noncovalent interaction
Fuwei Sun, Tianfu Cheng, Shuanghe Ren, et al.
International Journal of Biological Macromolecules (2023) Vol. 256, pp. 128381-128381
Closed Access | Times Cited: 22
Fuwei Sun, Tianfu Cheng, Shuanghe Ren, et al.
International Journal of Biological Macromolecules (2023) Vol. 256, pp. 128381-128381
Closed Access | Times Cited: 22
A novel approach has been developed to produce pure plant-based gel soy yogurt by combining soy proteins (7S/11S), high pressure homogenization, and glycation reaction
Haibin Ren, Baolong Feng, Hong-Yao Liu, et al.
Food Chemistry X (2024) Vol. 22, pp. 101259-101259
Open Access | Times Cited: 10
Haibin Ren, Baolong Feng, Hong-Yao Liu, et al.
Food Chemistry X (2024) Vol. 22, pp. 101259-101259
Open Access | Times Cited: 10
Effect of dynamic high-pressure microfluidization treatment on soybean protein isolate–rutin non-covalent complexes
Dianyu Yu, Kaiwen Xing, Ning Wang, et al.
International Journal of Biological Macromolecules (2024) Vol. 259, pp. 129217-129217
Closed Access | Times Cited: 8
Dianyu Yu, Kaiwen Xing, Ning Wang, et al.
International Journal of Biological Macromolecules (2024) Vol. 259, pp. 129217-129217
Closed Access | Times Cited: 8
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: 7
Yang Li, Jing Xu, Fuwei Sun, et al.
Food Chemistry (2024) Vol. 451, pp. 139415-139415
Closed Access | Times Cited: 7
Evaluation of quercetin in alleviating the negative effects of high soybean meal diet on spotted sea bass Lateolabrax maculatus
Longhui Liu, Yanbo Zhao, Zhangfan Huang, et al.
Fish & Shellfish Immunology (2024) Vol. 150, pp. 109607-109607
Closed Access | Times Cited: 7
Longhui Liu, Yanbo Zhao, Zhangfan Huang, et al.
Fish & Shellfish Immunology (2024) Vol. 150, pp. 109607-109607
Closed Access | Times Cited: 7
Study of the mechanism of non-covalent interactions between chlorogenic acid and soy protein isolate: Multi-spectroscopic, in vitro, and computational docking analyses
Nan Ma, Jiahui Duan, Guowei Zhou, et al.
Food Chemistry (2024) Vol. 457, pp. 140084-140084
Closed Access | Times Cited: 7
Nan Ma, Jiahui Duan, Guowei Zhou, et al.
Food Chemistry (2024) Vol. 457, pp. 140084-140084
Closed Access | Times Cited: 7
Insight into the interaction mechanism between mulberry polyphenols and β-lactoglobulin
Yuan Qi, Lin He, Xuping Wang, et al.
Food Hydrocolloids (2023) Vol. 149, pp. 109522-109522
Closed Access | Times Cited: 20
Yuan Qi, Lin He, Xuping Wang, et al.
Food Hydrocolloids (2023) Vol. 149, pp. 109522-109522
Closed Access | Times Cited: 20
Influence of hemin on structure and emulsifying properties of soybean protein isolate
Jiaming Zhang, Yangyang Jia, Wenjin Wu, et al.
Food Chemistry (2023) Vol. 421, pp. 136183-136183
Open Access | Times Cited: 15
Jiaming Zhang, Yangyang Jia, Wenjin Wu, et al.
Food Chemistry (2023) Vol. 421, pp. 136183-136183
Open Access | Times Cited: 15
Enhancing vitamin D3 bioaccessibility: Unveiling hydrophobic interactions in soybean protein isolate and vitamin D3 binding via an infant in vitro digestion model
Jiarong Huang, Jingru Song, Wan-Shuang Cai, et al.
Food Chemistry (2024) Vol. 451, pp. 139507-139507
Closed Access | Times Cited: 6
Jiarong Huang, Jingru Song, Wan-Shuang Cai, et al.
Food Chemistry (2024) Vol. 451, pp. 139507-139507
Closed Access | Times Cited: 6
Effect of corona discharge cold plasma on the structure and emulsification properties of soybean protein isolate
Liming Tan, Xiaohan Hua, Lijun Yin, et al.
Food Hydrocolloids (2024) Vol. 156, pp. 110337-110337
Closed Access | Times Cited: 6
Liming Tan, Xiaohan Hua, Lijun Yin, et al.
Food Hydrocolloids (2024) Vol. 156, pp. 110337-110337
Closed Access | Times Cited: 6
Preparation, interaction, and digestion of peanut oil body-based emulsion gels with xanthan gum and gallic acid
Tingwei Zhu, Shuoxing Wang, Di Yan, et al.
Food Hydrocolloids (2025) Vol. 163, pp. 111063-111063
Closed Access
Tingwei Zhu, Shuoxing Wang, Di Yan, et al.
Food Hydrocolloids (2025) Vol. 163, pp. 111063-111063
Closed Access
Breaking barriers: Elevating legume protein functionality in food products through non-thermal technologies
Yuanyuan Wei, Delu Ning, Liping Sun, et al.
Food Chemistry X (2025) Vol. 25, pp. 102169-102169
Open Access
Yuanyuan Wei, Delu Ning, Liping Sun, et al.
Food Chemistry X (2025) Vol. 25, pp. 102169-102169
Open Access
Effects of grape seed proanthocyanidin on emulsifying capacity of soy protein isolate in extrusion field and its underlying mechanism
Xiaoshuai Yu, Zhenguo Wang, Yumin Duan, et al.
Journal of the Science of Food and Agriculture (2025)
Closed Access
Xiaoshuai Yu, Zhenguo Wang, Yumin Duan, et al.
Journal of the Science of Food and Agriculture (2025)
Closed Access
Characterization of ultrasound-induced soybean peptide particles (SPPs) and SPP-stabilized Pickering emulsions combined with amino acid sequence analysis
Ping Han, Zhao Mou, Zhouping Wang, et al.
Food Hydrocolloids (2025), pp. 111073-111073
Closed Access
Ping Han, Zhao Mou, Zhouping Wang, et al.
Food Hydrocolloids (2025), pp. 111073-111073
Closed Access
Pickering emulsions stabilized by ultrasound-assisted phosphorylated cantaloupe seed protein isolate −chitosan: Preparation, characterization and stability
Ruihua Zhang, Shuting Li, Mingyan Ai, et al.
Ultrasonics Sonochemistry (2025), pp. 107246-107246
Open Access
Ruihua Zhang, Shuting Li, Mingyan Ai, et al.
Ultrasonics Sonochemistry (2025), pp. 107246-107246
Open Access
Insight into the binding mechanism of rutin and lysozyme: Based on spectroscopy and molecular simulation technology
Lili Liu, Le Yang, Hui Chen, et al.
Food Chemistry (2025) Vol. 474, pp. 143176-143176
Closed Access
Lili Liu, Le Yang, Hui Chen, et al.
Food Chemistry (2025) Vol. 474, pp. 143176-143176
Closed Access
BSA/EGCG Binding Affinity Modified by Nanosecond Pulsed Electric Field
Ahmed Taha, Federico Casanova, Ibrahim Khalifa, et al.
Food Hydrocolloids (2025) Vol. 164, pp. 111184-111184
Closed Access
Ahmed Taha, Federico Casanova, Ibrahim Khalifa, et al.
Food Hydrocolloids (2025) Vol. 164, pp. 111184-111184
Closed Access
Elucidating the interaction mechanism of rutin with β-casein and β-lactoglobulin: A comprehensive analysis using multi-spectroscopy, molecular docking, and molecular dynamic simulations
Hailin Wang, Leiwen Xiang, Zhuangwei Zhang, et al.
Food Chemistry (2025) Vol. 476, pp. 143411-143411
Closed Access
Hailin Wang, Leiwen Xiang, Zhuangwei Zhang, et al.
Food Chemistry (2025) Vol. 476, pp. 143411-143411
Closed Access
Effects of different binding strategies of D-galactose and glycinin on the thermal gelation behavior of the composite system
Shiqi Tang, Huanyu Zheng, Panling Liu, et al.
International Journal of Biological Macromolecules (2025), pp. 141214-141214
Closed Access
Shiqi Tang, Huanyu Zheng, Panling Liu, et al.
International Journal of Biological Macromolecules (2025), pp. 141214-141214
Closed Access
Molecular interactions between soybean glycinin (11S) and genistin: impact of glycosylation
Emelia Smith, Lloyd Condict, John Ashton, et al.
Food Hydrocolloids (2025), pp. 111266-111266
Closed Access
Emelia Smith, Lloyd Condict, John Ashton, et al.
Food Hydrocolloids (2025), pp. 111266-111266
Closed Access
Controlled release mechanism of off-flavor compounds in Bacillus subtilis BSNK-5 fermented soymilk and flavor improvement by phenolic compounds
Miao Hu, Yaxin Gao, Weimin Meng, et al.
Food Research International (2025), pp. 116028-116028
Closed Access
Miao Hu, Yaxin Gao, Weimin Meng, et al.
Food Research International (2025), pp. 116028-116028
Closed Access
Soy protein–phlorizin conjugate prepared by tyrosinase catalysis: Identification of covalent binding sites and alterations in protein structure and functionality
Yijia Jia, Xinyue Yan, Xiaotian Li, et al.
Food Chemistry (2022) Vol. 404, pp. 134610-134610
Closed Access | Times Cited: 24
Yijia Jia, Xinyue Yan, Xiaotian Li, et al.
Food Chemistry (2022) Vol. 404, pp. 134610-134610
Closed Access | Times Cited: 24
