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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:

Improving the functionality of pea protein with laccase-catalyzed crosslinking mediated by chlorogenic acid
Jiang Yi, Xiaoting Chen, Zhen Wen, et al.
Food Chemistry (2023) Vol. 433, pp. 137344-137344
Closed Access | Times Cited: 19

Showing 19 citing articles:

Molecular forces driving protein complexation of lentil and whey proteins: Structure-function relationships of trehalose-conjugated protein complexes on protein digestibility and solubility
Mohammad Alrosan, Ali Almajwal, Ali Al‐Qaisi, et al.
Current Research in Structural Biology (2024) Vol. 7, pp. 100135-100135
Open Access | Times Cited: 6
Characteristics, physicochemical stability and in vitro release of curcumin-loaded glycated bovine serum albumin nanofibrils: Effects of molecular weight of saccharide
Yuting Fan, Chao Gan, Hailing Zhang, et al.
Food Hydrocolloids (2024) Vol. 155, pp. 110210-110210
Closed Access | Times Cited: 6
Formation of pea protein amyloid-like nanofibrils-derived hydrogels mediated by epigallocatechin gallate
Hailing Zhang, Ling Kang, Rizwan Ahmed Bhutto, et al.
Food Chemistry (2024) Vol. 459, pp. 140381-140381
Closed Access | Times Cited: 6
Characterization of the Anisotropy in Proteinaceous Semi-Solid Food Matrices through Polarized Fluorescence Spectroscopy
H. S. Patel, Clara Barnés-Calle, Åsmund Rinnan, et al.
Journal of Food Composition and Analysis (2025), pp. 107237-107237
Open Access
Polyphenol-Protein Particles: A Nutraceutical Breakthrough in Nutrition and Food Science
Sidra Tul-Muntaha, Allah Rakha, Hina Rasheed, et al.
Journal of Agriculture and Food Research (2025), pp. 101641-101641
Open Access
Pea Protein-Based Pickering Emulsions: Mechanistic Insights into Its Modification and Innovations for Food Applications
Nita Aryanti, Alifia Rizki Adina, Aininu Nafiunisa, et al.
Journal of Agriculture and Food Research (2025), pp. 101712-101712
Open Access
Ultrasonic pretreatment and epigallocatechin gallate incorporation enhance the formation, apparent viscosity, and antioxidant activity of pea protein amyloid-like fibrils
Xiaoting Chen, Jiang Yi, Zhen Wen, et al.
Food Hydrocolloids (2023) Vol. 149, pp. 109630-109630
Closed Access | Times Cited: 15
Formation, physiochemical stability, and bioaccessibility of quercetin-loaded α-lactalbumin amyloid-like fibril nanocomposite with ultrasound and its application in yogurt
Ling Kang, Rizwan Ahmed Bhutto, Noor ul ain Hira Bhutto, et al.
Food Hydrocolloids (2024) Vol. 157, pp. 110435-110435
Closed Access | Times Cited: 4
Research progress on plant-based protein Pickering particles: Stabilization mechanisms, preparation methods, and application prospects in the food industry
Yachao Tian, Fuwei Sun, Ting‐Fang Wang, et al.
Food Chemistry X (2023) Vol. 21, pp. 101066-101066
Open Access | Times Cited: 12
Evaluation of structure, quality, physicochemical properties, and phenolics content of pea proteins: A novel strategy through the incorporation of fermentation
Ali Al‐Qaisi, Mohammad Alrosan, Ali Almajwal, et al.
Journal of Food Science (2024) Vol. 89, Iss. 3, pp. 1517-1530
Closed Access | Times Cited: 3
Effect of (−)-epigallocatechin-3-gallate on physicochemical properties, emulsifying and foaming activities of α-lactalbumin under oxidative stress
Yuting Fan, Hui-Min Huang, Jiang Yi
LWT (2024) Vol. 203, pp. 116359-116359
Open Access | Times Cited: 3
Characterization of whey protein isolate aggregation induced by different acidic substances: triggered by disulfide bond formation and recombination
Xin Wen, Zhishen Mu, Munkh‐Amgalan Gantumur, et al.
Food Hydrocolloids (2024) Vol. 157, pp. 110414-110414
Closed Access | Times Cited: 3
The casein in sheep milk processed by cold plasma technology: Phosphorylation degree, functional properties, oxidation characteristics, and structure
Jiaying Zhang, Jiaqing Song, Shuangshuang Wang, et al.
Food Chemistry (2024) Vol. 457, pp. 140140-140140
Closed Access | Times Cited: 2
Goat lactoferrin–pterostilbene complexes as novel edible functional proteins with enhanced ultraviolet stabilization and antioxidant properties
Haorui Ma, Haoyang Zhang, Mohamed Aamer Abubaker, et al.
Food Hydrocolloids (2024) Vol. 158, pp. 110538-110538
Closed Access | Times Cited: 1
Enhancement of structural properties of 3D-printed plant-based meat analogs by TGase/laccase
Zhi Cheng, Yue Qiu, Ishtiaq Ahmad, et al.
Journal of Food Engineering (2024) Vol. 387, pp. 112352-112352
Closed Access | Times Cited: 1
Interaction between pea protein isolate and quercetin: Effects on protein conformation and quercetin activity
Siyun Huang, Haili Zhou, Jiaxin Lin, et al.
Journal of Food Science (2024)
Closed Access
Preparation, Characterization, Stability and In Vitro Release of a Pea Protein Fibril-Based Iron Fortificant via Self-Assembly
Xiaoting Chen, Jiang Yi, Zhen Wen, et al.
Foods (2024) Vol. 13, Iss. 22, pp. 3558-3558
Open Access
Synthesis and characterization of interpenetrating network hydrogels based on sugar beet pectin and heteroprotein complex: Structural characteristics and physicochemical properties
Lijia Li, Yue Liu, Xiangyun Tan, et al.
Carbohydrate Polymers (2024) Vol. 349, pp. 122959-122959
Closed Access
Ultrasonic assisted preparation of covalent bonding pea protein and polyphenol conjugate in emulsion delivery system
Hongyan Liu, Xinyu Zhang, Ruyan Hou, et al.
International Journal of Biological Macromolecules (2024), pp. 138442-138442
Closed Access
Fabrication, characteristics and properties of α-lactalbumin fibril-derived hydrogels: Effects of metal ions type
Ling Kang, Rizwan Ahmed Bhutto, Yuting Fan, et al.
Food Chemistry (2024) Vol. 470, pp. 142715-142715
Closed Access
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