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 plant polyphenols on lipid oxidation in pea and soy protein solutions
Vanessa Soendjaja, Audrey L. Girard
Food Chemistry (2023) Vol. 433, pp. 137340-137340
Open Access | Times Cited: 15
Vanessa Soendjaja, Audrey L. Girard
Food Chemistry (2023) Vol. 433, pp. 137340-137340
Open Access | Times Cited: 15
Showing 15 citing articles:
Exogenous Polyphenols Inhibited Flavor Degradation in Legume Protein Matrices
Lynette Lincoln, Audrey L. Girard
Sustainable Food Proteins (2025) Vol. 3, Iss. 1
Open Access
Lynette Lincoln, Audrey L. Girard
Sustainable Food Proteins (2025) Vol. 3, Iss. 1
Open Access
The Effects of Polyphenols on Texture and Flavor of Egg Yolk: A Molecular Docking Study
Tingting Tang, Ruyi Zhang, Cuihua Chang, et al.
Foods (2025) Vol. 14, Iss. 2, pp. 295-295
Open Access
Tingting Tang, Ruyi Zhang, Cuihua Chang, et al.
Foods (2025) Vol. 14, Iss. 2, pp. 295-295
Open Access
Effect of heat treatment on the release of off-flavor compounds in soy protein isolate
Jiao Xu, Qiuming Chen, Maomao Zeng, et al.
Food Chemistry (2023) Vol. 437, pp. 137924-137924
Closed Access | Times Cited: 14
Jiao Xu, Qiuming Chen, Maomao Zeng, et al.
Food Chemistry (2023) Vol. 437, pp. 137924-137924
Closed Access | Times Cited: 14
Advances in sample preparation for volatile profiling of plant proteins: Fundamentals and future perspectives
Wellington da Silva Oliveira, Igor A. Shepelev, Fernanda Furlan Gonçalves Dias, et al.
Advances in Sample Preparation (2024) Vol. 10, pp. 100111-100111
Open Access | Times Cited: 4
Wellington da Silva Oliveira, Igor A. Shepelev, Fernanda Furlan Gonçalves Dias, et al.
Advances in Sample Preparation (2024) Vol. 10, pp. 100111-100111
Open Access | Times Cited: 4
Effects of non-covalently bound polyphenols/vitamins on the structure and functional characteristics of egg yolk powder
Tingting Tang, Xuejing Gao, Junhua Li, et al.
Food Hydrocolloids (2024) Vol. 157, pp. 110429-110429
Closed Access | Times Cited: 3
Tingting Tang, Xuejing Gao, Junhua Li, et al.
Food Hydrocolloids (2024) Vol. 157, pp. 110429-110429
Closed Access | Times Cited: 3
Incorporation of microencapsulated polyphenols from jabuticaba peel (Plinia spp.) into a dairy drink: stability, in vitro bioaccessibility, and glycemic response
Vinicius Serafim Coelho, Lara Louzada Aguiar, Mariana Grancieri, et al.
Food Research International (2024) Vol. 189, pp. 114567-114567
Closed Access | Times Cited: 2
Vinicius Serafim Coelho, Lara Louzada Aguiar, Mariana Grancieri, et al.
Food Research International (2024) Vol. 189, pp. 114567-114567
Closed Access | Times Cited: 2
Terminalia catappa leaf extract as a bio-reducing agent to synthesize Cu2O nanoparticles for methylene blue photodegradation
Thi Nguyen, Thi Phuong Nguyen, Thi Anh Thu Nguyen, et al.
Deleted Journal (2024) Vol. 6, Iss. 6
Open Access | Times Cited: 1
Thi Nguyen, Thi Phuong Nguyen, Thi Anh Thu Nguyen, et al.
Deleted Journal (2024) Vol. 6, Iss. 6
Open Access | Times Cited: 1
Enhancing emulsion, texture, rheological and sensory properties of plant-based meat analogs with green tea extracts
Jong-Hyun Han, Dong Hyun Keum, Vahinika Kothuri, et al.
Food Chemistry X (2024) Vol. 24, pp. 101807-101807
Open Access | Times Cited: 1
Jong-Hyun Han, Dong Hyun Keum, Vahinika Kothuri, et al.
Food Chemistry X (2024) Vol. 24, pp. 101807-101807
Open Access | Times Cited: 1
Effects of polyphenols from Tasmannia lanceolata on structural, emulsifying, and antioxidant properties of pea protein
Woojeong Kim, Muhammad Bin Zia, Rishi Ravindra Naik, et al.
Food Chemistry (2024) Vol. 464, pp. 141589-141589
Open Access | Times Cited: 1
Woojeong Kim, Muhammad Bin Zia, Rishi Ravindra Naik, et al.
Food Chemistry (2024) Vol. 464, pp. 141589-141589
Open Access | Times Cited: 1
Molecular mechanisms of EGCG-CSH/n-HA/CMC in promoting osteogenic differentiation and macrophage polarization
Bei Jia, Rui Xue, J. Li, et al.
Bioorganic Chemistry (2024) Vol. 150, pp. 107493-107493
Closed Access
Bei Jia, Rui Xue, J. Li, et al.
Bioorganic Chemistry (2024) Vol. 150, pp. 107493-107493
Closed Access
Enhancing Emulsion, Texture, Rheological and Sensory Properties of Plant-Based Meat Analogs with L-Theanine and Tannin-Enriched Green Tea Extracts
Jong-Hyun Han, Dong Hyun Keum, Vahinika Kothuri, et al.
(2024)
Closed Access
Jong-Hyun Han, Dong Hyun Keum, Vahinika Kothuri, et al.
(2024)
Closed Access
Unveiling the power of bene (Pistacia atlantica) hull scum: Boosting oxidative stability with methanolic extract and ferrous ions
Soodabeh Einafshar, Abbas Rohani, Yeganeh Sabeghi, et al.
Food Chemistry (2024), pp. 142142-142142
Closed Access
Soodabeh Einafshar, Abbas Rohani, Yeganeh Sabeghi, et al.
Food Chemistry (2024), pp. 142142-142142
Closed Access
Development and stability of W1/O/W2 double emulsions stabilized by food-grade nanoparticles
Xiaoyu Li, Zhen Li, Haiyan Li, et al.
Food Chemistry (2024) Vol. 469, pp. 142583-142583
Closed Access
Xiaoyu Li, Zhen Li, Haiyan Li, et al.
Food Chemistry (2024) Vol. 469, pp. 142583-142583
Closed Access
Sea buckthorn polyphenols on gastrointestinal health and the interactions with gut microbiota
He Yuan, Hao Huang, Yinglin Du, et al.
Food Chemistry (2024) Vol. 469, pp. 142591-142591
Closed Access
He Yuan, Hao Huang, Yinglin Du, et al.
Food Chemistry (2024) Vol. 469, pp. 142591-142591
Closed Access
Effects of Plant Polyphenols on Physicochemical Properties, Structure, and Flavor of Heat-Induced Egg Yolk Gel
Tingting Tang, Xuejing Gao, Junhua Li, et al.
(2023)
Closed Access
Tingting Tang, Xuejing Gao, Junhua Li, et al.
(2023)
Closed Access
