Open Access Helper

OpenAlex Citation Counts

OpenAlex Citations Logo

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:

Aggregation of egg white peptides (EWP) induced by proanthocyanidins: A promising fabrication strategy for EWP emulsion
Hedi Wen, Zihao Li, Yuchen Li, et al.
Food Chemistry (2022) Vol. 400, pp. 134019-134019
Closed Access | Times Cited: 34

Showing 1-25 of 34 citing articles:

Improving the biological activity, functional properties, and emulsion stability of soybean meal hydrolysate via covalent conjugation with polyphenol
Xiaoying Zhang, Chengpeng Yin, Jiaqi Hao, et al.
Food Chemistry (2023) Vol. 422, pp. 136255-136255
Closed Access | Times Cited: 20
The biological activity, functionality, and emulsion stability of soybean meal hydrolysate–proanthocyanidin conjugates
Xiaoying Zhang, Danhua Ma, Chengpeng Yin, et al.
Food Chemistry (2023) Vol. 432, pp. 137159-137159
Closed Access | Times Cited: 20
Complex coacervation of type II collagen with anionic polysaccharides: Effects of solution pH and molecular conformation of polysaccharide
Rong Xu, Lin Zheng, Sirui Zhang, et al.
Food Hydrocolloids (2023) Vol. 144, pp. 108990-108990
Closed Access | Times Cited: 19
Emulsifying properties of egg proteins: Influencing factors, modification techniques, and applications
Yujuan Tian, Xiaohui Lv, Deog‐Hwan Oh, et al.
Comprehensive Reviews in Food Science and Food Safety (2024) Vol. 23, Iss. 5
Closed Access | Times Cited: 6
Alternating electric field/non-thermal effect strategy driven modification of Hemp Seed Protein: multi-spectroscopic structural analysis, computer simulation distribution model
Ning Wang, Yuting Wang, Boyu Liu, et al.
Food Hydrocolloids (2025), pp. 111140-111140
Closed Access
Self-assembly and interaction mechanisms of edible dock protein and flavonoids regulated by the phenolic hydroxyl position
Qian Zhou, Xiaojie Wang, Jing Li, et al.
Food Chemistry (2023) Vol. 424, pp. 136383-136383
Closed Access | Times Cited: 18
The improvement of the oxidative oat (Avena sativa L.) protein based on ultrasound treatment: Study of structural, emulsifying, and rheological properties
Yue Xu, Yang Yang, Chunmin Ma, et al.
Food Hydrocolloids (2023) Vol. 144, pp. 109047-109047
Closed Access | Times Cited: 18
Fabrication of stable Pickering double emulsion with edible chitosan/soy β-conglycinin complex particles via one-step emulsification strategy
Jiafeng Chen, Zhao-Jiao Luo, Jinmei Wang, et al.
Food Hydrocolloids (2023) Vol. 138, pp. 108465-108465
Open Access | Times Cited: 17
Integrated Microbiome and Metabolomic Analysis Reveal the Repair Mechanisms of Ovalbumin on the Intestine Barrier of Colitis Mice
Qi Yang, Jingbo Liu, Ting Li, et al.
Journal of Agricultural and Food Chemistry (2023) Vol. 71, Iss. 23, pp. 8894-8905
Closed Access | Times Cited: 14
Egg White Protein–Proanthocyanin Complexes Stabilized Emulsions: Investigation of Physical Stability, Digestion Kinetics, and Free Fatty Acid Release Dynamics
Ting Zhang, Shanglin Li, Meng Yang, et al.
Molecules (2024) Vol. 29, Iss. 3, pp. 743-743
Open Access | Times Cited: 5
Musculus senhousei peptides alleviated alcoholic liver injury via the gut–liver axis
Chuqiao Xiao, Rui‐Bo Jia, Xiangguang Li, et al.
Food & Function (2024) Vol. 15, Iss. 13, pp. 7124-7135
Closed Access | Times Cited: 4
Ovalbumin and its Maillard reaction products ameliorate dextran sulfate sodium-induced colitis by mitigating the imbalance of gut microbiota and metabolites
Qi Yang, Ting Li, Siwen Lyu, et al.
International Journal of Biological Macromolecules (2022) Vol. 222, pp. 715-724
Closed Access | Times Cited: 18
Regulation Mechanism of Phenolic Hydroxyl Number on Self-Assembly and Interaction between Edible Dock Protein and Hydrophobic Flavonoids
Xiaojie Wang, Qian Zhou, Yu-Ru Wu, et al.
Journal of Agricultural and Food Chemistry (2023) Vol. 71, Iss. 47, pp. 18510-18523
Closed Access | Times Cited: 9
Incorporating ε-polylysine hydrochloride, tea polyphenols, nisin, and ascorbic acid into edible coating solutions: Effect on oxidation and structure of marinated egg proteins
Jingbo Liu, Lu Han, Dongkun Cheng, et al.
Food Control (2024) Vol. 161, pp. 110395-110395
Open Access | Times Cited: 2
Preparation of oil‐in‐water emulsions stabilized by faba bean protein–grape leaf polyphenol conjugates: pH‐, salt‐, heat‐, and freeze–thaw‐stability
Tuğba Dursun Çapar, Elif Meltem İşçimen, David Julian McClements, et al.
Journal of the Science of Food and Agriculture (2024) Vol. 104, Iss. 11, pp. 6483-6493
Open Access | Times Cited: 2
Comparison of ultrasound and high-pressure homogenization emulsification: A promising fabrication strategy for total nutritional double emulsion-based product enriched with low-molecular-weight oyster peptides
Jinzhen Li, Yuxin Chen, Haisheng Lin, et al.
LWT (2024) Vol. 212, pp. 116981-116981
Open Access | Times Cited: 2
Egg white peptides administration in enhancing pathological immune response and regulating intestinal bacteria abundance: A new strategy for relieving young mice colitis
Huifang Ge, Ting Li, Qi Yang, et al.
Food Frontiers (2023) Vol. 4, Iss. 2, pp. 782-794
Open Access | Times Cited: 7
Plastein reaction enhances the emulsifying and rheological properties of silver carp hydrolysates in oil-in-water emulsions
Yongjie Zhou, Chunsong Feng, Hui Hong, et al.
Food Hydrocolloids (2024) Vol. 153, pp. 110048-110048
Closed Access | Times Cited: 1
Assembly mechanism of egg white protein-carboxymethyl cellulose based on surface patch binding effect: Interfacial complexation regulates high internal phase emulsion stability
Shanglin Li, Yajuan Li, Yulun Wu, et al.
Food Chemistry (2024) Vol. 467, pp. 142277-142277
Closed Access | Times Cited: 1
Noncovalent interactions between biomolecules facilitated their application in food emulsions' construction: A review
Yi Yuan, Congrong Chen, Xinyi Guo, et al.
Comprehensive Reviews in Food Science and Food Safety (2023) Vol. 23, Iss. 1
Closed Access | Times Cited: 4
Fatty acid modification of casein bioactive peptides nano-assemblies, synthesis, characterization and anticarcinogenic effect
Song Yang, Zhichun Wang, Hang Ji, et al.
International Journal of Biological Macromolecules (2023) Vol. 254, pp. 127718-127718
Closed Access | Times Cited: 2
Incorporating ε-Polylysine Hydrochloride, Tea Polyphenols, Nisin, and Ascorbic Acid into Edible Coating Solutions: Effect on Oxidation and Structure of Marinated Egg Proteins
Jingbo Liu, Lu Han, Dongkun Cheng, et al.
Research Square (Research Square) (2024)
Open Access
How do pH and polyphenols affect the foaming properties of ovalbumin?
Hedi Wen, Deju Zhang, Zhenzhen Ning, et al.
Research Square (Research Square) (2024)
Open Access
Effect of benzoic acid-based and cinnamic acid-based polyphenols on foaming properties of ovalbumin at acidic, neutral and alkaline pH conditions
Hedi Wen, Deju Zhang, Zhenzhen Ning, et al.
Research Square (Research Square) (2024)
Open Access
Innovative Production of Phosphoric Acid-Hydrolyzed Chitin Nanocrystals for Pickering Emulsion Stabilization
Xiaoxue Jia, Peihua Ma, Kim Shi-Yun Taylor, et al.
Food Bioscience (2024) Vol. 60, pp. 104308-104308
Open Access
Page 1 - Next Page

Scroll to top