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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 conventional and microwave heating treatment on antioxidant activity of quinoa protein after simulated gastrointestinal digestion
Hongwei Cao, Qilong Huang, Junru Shi, et al.
Food Chemistry (2023) Vol. 415, pp. 135763-135763
Closed Access | Times Cited: 23

Showing 23 citing articles:

Microwave heat-induced aggregation behavior of fish myofibrillar protein: New insights from nano- and micro-structural observation
Xidong Jiao, Xingying Li, Nana Zhang, et al.
Food Hydrocolloids (2024) Vol. 150, pp. 109747-109747
Closed Access | Times Cited: 15
Metabolomics Analysis of Different Quinoa Cultivars Based on UPLC-ZenoTOF-MS/MS and Investigation into Their Antioxidant Characteristics
Shufang Wang, Guannan Liu, Chong Xie, et al.
Plants (2024) Vol. 13, Iss. 2, pp. 240-240
Open Access | Times Cited: 7
Effect of α-tocopherol, soybean oil, and glyceryl monostearate oleogel on gel properties and the in-vitro digestion of low-salt silver carp (Hypophthalmichthys molitrix) surimi
Abdul Razak Monto, Li Yuan, Zhiyu Xiong, et al.
Food Chemistry (2024) Vol. 460, pp. 140588-140588
Closed Access | Times Cited: 7
Insights into the mechanism of ameliorative antioxidant activity and hydration characteristics in cold plasma-induced glycosylated peanut protein products
Jiaojiao Yu, Ranran Zhang, Deng-Jye Yang, et al.
Food Chemistry (2025), pp. 143113-143113
Closed Access
Dual decoration of quinoa protein isolate by different dietary polyphenols with covalent and noncovalent approaches: Structure characterization, conformational changes and functional properties
Yingying Chen, Xueying Li, Qiang-Ming Li, et al.
Food Hydrocolloids (2024) Vol. 156, pp. 110376-110376
Closed Access | Times Cited: 5
Modifying quinoa protein for enhanced functional properties and digestibility: A review
Hao Cui, Siqi Li, Debashree Roy, et al.
Current Research in Food Science (2023) Vol. 7, pp. 100604-100604
Open Access | Times Cited: 12
Modifying structural and techno-functional properties of quinoa proteins through extraction techniques and modification methods
Shuyang Wang, Song Miao, Da‐Wen Sun
Trends in Food Science & Technology (2023) Vol. 143, pp. 104285-104285
Closed Access | Times Cited: 12
Biomacromolecule assembly of soy glycinin-potato starch complexes: Focus on structure, function, and applications
Xiaoyi Cheng, Sai Yang, Qi Fang, et al.
Carbohydrate Polymers (2023) Vol. 317, pp. 121101-121101
Closed Access | Times Cited: 11
Mechanism of improving the digestibility of coconut globulin by atmospheric cold plasma treatment: The perspective of protein structure
Yang Chen, Yile Chen, Lianzhou Jiang, et al.
Food Hydrocolloids (2024) Vol. 152, pp. 109886-109886
Closed Access | Times Cited: 3
Gel properties and in vitro digestion of sea bass (Lateolabrax japonicus) myofibrillar protein – Lipid composite gels: Focus on lipid type and content
Meijuan Lan, Lin Li, Tongshuai Li, et al.
LWT (2023) Vol. 191, pp. 115561-115561
Open Access | Times Cited: 10
Effect of whey protein on the formation, structure and gastrointestinal breakdown of quinoa flour-based composite gels
Yanling Wu, Qing Guo
Food Hydrocolloids (2024), pp. 110775-110775
Closed Access | Times Cited: 2
The impact of germination and thermal treatments on bioactive compounds of quinoa (Chenopodium quinoa Willd.) seeds
Lucie Dostalíková, Petra Hlásná Čepková, Dagmar Janovská, et al.
European Food Research and Technology (2024) Vol. 250, Iss. 5, pp. 1457-1471
Open Access | Times Cited: 1
Effect of microwave treatment and water-bath heating treatment on the performance of glutenin from Tiger nut seed meal: Insights into changes in structural characteristics, functional properties, and in vitro gastrointestinal digestibility
Yali Yu, Xinyu Jiang, Xiaoyu Lu, et al.
Food Chemistry X (2024) Vol. 23, pp. 101741-101741
Open Access | Times Cited: 1
Yeast protein: In vivo gastrointestinal digestion and biochemical characteristics
Hexiang Xie, Yuping Zhao, Kefan Ouyang, et al.
Food Bioscience (2024) Vol. 60, pp. 104494-104494
Closed Access
A comparison study on compounding oat β-glucan onto Pleurotus eryngii protein by using different methods: In vitro digestion and fermentation characteristics
Qi Tao, Xinyi Li, Sai Ma, et al.
Food Hydrocolloids (2024) Vol. 160, pp. 110848-110848
Closed Access
Effect of Inulin and Psyllium Husk Powder on Gel Properties and In Vitro Digestion of Hypophthalmichthys molitrix and Argopecten irradians Blended Surimi
Wenhao Geng, Miaomiao Tian, Xinyue Zhang, et al.
Foods (2024) Vol. 13, Iss. 22, pp. 3703-3703
Open Access
New insights into the drying technology of Pleurotus eryngii: Effects on protein structure, properties and product flavor analysis
Deqing Wang, Dianbin Su, Huihui Xu, et al.
International Journal of Biological Macromolecules (2024), pp. 138306-138306
Closed Access
Germination affects structural and techno-functional properties of proteins from quinoa seeds with increased realease of antioxidant peptides by gastrointestinal digestion
Yanan He, Zhiyang Deng, Tsun‐Thai Chai, et al.
Food Chemistry (2024) Vol. 469, pp. 142532-142532
Closed Access
Modifying huauzontle protein by heat, ultrasonication and pH shifting: Evaluation of structural/physicochemical/digestibility properties, and effect on emulsion and foam stability
Adriana Herrero-Galindo, Diana I. López-Monterrubio, C. Lobato‐Calleros, et al.
Applied Food Research (2024), pp. 100667-100667
Open Access
Enhancing the texture and modulating digestive behavior of gluten-free quinoa sponge cakes via microwave-assisted alkaline amino acid treatment
Hongwei Cao, Xiaoxue Wang, Yu Zhang, et al.
Food Chemistry (2024) Vol. 470, pp. 142699-142699
Closed Access
Radio frequency heating assisted Maillard reaction of whey protein - gum Arabic: Improving structural and unlocking functional properties
Liu‐Min Fan, Gaoji Yang, Mengge Li, et al.
International Journal of Biological Macromolecules (2024), pp. 139341-139341
Closed Access
Gel Properties and in Vitro Digestion of Sea Bass (Lateolabrax Japonicus) Myofibrillar Protein – Lipid Composite Gels: Focus on Lipid Type and Content
Meijuan Lan, Lin Li, Tongshuai Li, et al.
(2023)
Closed Access
Application of steam explosion for preparing high value-added antioxidants from eggshell membrane waste
Zuyue Li, Yuanchao Zhang, Haobo Jin, et al.
Innovative Food Science & Emerging Technologies (2023) Vol. 91, pp. 103552-103552
Closed Access
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