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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:

Structural, functional and antioxidant properties of Lentinus edodes protein hydrolysates prepared by five enzymes
Shu‐Jing Bing, Xing-Shuo Chen, Xin Zhong, et al.
Food Chemistry (2023) Vol. 437, pp. 137805-137805
Closed Access | Times Cited: 36

Showing 1-25 of 36 citing articles:

Enhancing the physical and oxidative stability of hempseed protein emulsion via comparative enzymolysis with different proteases: Interfacial properties of the adsorption layer
Qingling Wang, Xi Sun, Ziwei Tang, et al.
Food Research International (2025) Vol. 201, pp. 115654-115654
Closed Access | Times Cited: 2
Multi-omics in food safety and authenticity in terms of food components
Guangyue Su, Chong Yu, Shuwen Liang, et al.
Food Chemistry (2023) Vol. 437, pp. 137943-137943
Closed Access | Times Cited: 30
Investigation into the impact of enzyme treatment on the structural characteristics of egg yolk protein and its correlation with flavor constituents
Tingting Tang, Xuejing Gao, Junhua Li, et al.
Food Hydrocolloids (2024) Vol. 151, pp. 109851-109851
Closed Access | Times Cited: 12
Impact of raw material and enzyme type on the physico-chemical and functional properties of fish by-products hydrolysates
Cristina Fuentes, Samuel Verdú, Raúl Grau, et al.
LWT (2024) Vol. 201, pp. 116247-116247
Open Access | Times Cited: 9
Valorizing pumpkin (Cucurbita moschata) seed meal into protein hydrolysates: Impact of different proteases on the structural, physicochemical, and functional properties
Rong Liu, Kefan Ouyang, Menglu Liu, et al.
Food Bioscience (2025), pp. 106366-106366
Closed Access | Times Cited: 1
Physicochemical and stability analysis of mung bean protein hydrolysates with lipid peroxidation inhibition
Yanqing Zhang, Wei Li, Peilin Hou, et al.
Food Chemistry (2024) Vol. 463, pp. 141135-141135
Closed Access | Times Cited: 7
Screening, separation and identification of metal-chelating peptides for nutritional, cosmetics and pharmaceutical applications
Jairo Andrés Camaño Echavarría, Sarah El Hajj, Rachel Irankunda, et al.
Food & Function (2024) Vol. 15, Iss. 7, pp. 3300-3326
Closed Access | Times Cited: 6
Utilization of peanut protein isolate amyloid-like fibers as stabilizers for high internal phase Pickering emulsions
Yanan Zhao, Yan Liang, Xinxin Wang, et al.
Industrial Crops and Products (2024) Vol. 213, pp. 118414-118414
Closed Access | Times Cited: 6
A composite enzyme derived from papain and chymotrypsin reduces the Allergenicity of Cow's Milk allergen casein by targeting T and B cell epitopes
Ziyi Xiong, Jianfeng Cheng, Yongxin Hu, et al.
Food Chemistry (2024) Vol. 459, pp. 140315-140315
Closed Access | Times Cited: 6
Physicochemical properties, antioxidant and antidiabetic activities of different hydrolysates of goat milk protein
Wenhua Zhang, Majida Al-Wraikata, Linqiang Li, et al.
Journal of Dairy Science (2024)
Open Access | Times Cited: 5
Effects of high hydrostatic pressure processing on the physicochemical properties, functional characteristics, and antioxidant activity of silkworm pupae protein
Jing Yang, Shuling Zhou, Yan Chen, et al.
Food Chemistry (2025) Vol. 475, pp. 143320-143320
Closed Access
Impact of High Hydrostatic Pressure on the Physicochemical Characteristics, Functional Properties, Structure, and Bioactivities of Tenebrio molitor Protein
Can Zhang, Huayi Suo, Jiajia Song
Food Science & Nutrition (2025) Vol. 13, Iss. 2
Open Access
Novel Antioxidant Peptides Identified from Pea Protein Hydrolysates by Molecular Docking and Multispectroscopy
Jingna Peng, T. Y. Qi, Guozhi Li, et al.
(2025)
Closed Access
Novel Antioxidant Peptides Identified from Pea Protein Hydrolysates by Molecular Docking and Multispectroscopy
Jingna Peng, T. Y. Qi, Guozhi Li, et al.
(2025)
Closed Access
A novel iron fortifier prepared through quinoa protein peptides hydrolyzed with different proteases
Yuqiang Ding, Zifei Zhao, Xinxia Zhang, et al.
International Journal of Biological Macromolecules (2025), pp. 141892-141892
Closed Access
Enhancement on the solubility of polyploid and diploid rice proteins by enzymatic hydrolysis: From structural and functional characteristics of rice protein hydrolysates
Qiong Li, Meng Niu, Caihua Jia, et al.
International Journal of Biological Macromolecules (2025), pp. 142235-142235
Closed Access
Leveraging citrus extract to enhance antioxidant properties of mung bean (Vigna radiata) protein edible films
R. Selvaraj, K. Arunprasath, P. Karuppiah, et al.
Biomass Conversion and Biorefinery (2025)
Closed Access
Structure, antioxidant activity, and neuroprotective effect of black soybean (Glycine max (L.) merr.) protein hydrolysates
Lulu Li, Yang Yang, Chunmin Ma, et al.
Food Chemistry (2024) Vol. 463, pp. 141390-141390
Closed Access | Times Cited: 4
An exploration on the structural characteristics and antioxidant activities of casein hydrolysates fermented by Lactiplantibacillus plantarum A56 and A157
Cuicui Duan, Lingfang Zhang, Cheng Wu, et al.
Food Bioscience (2025), pp. 106069-106069
Closed Access
Assessing the dry inactivation mechanism of polyphenol oxidase (PPO) and peroxidase (POD) employing catalytic infrared treatment based on experiments and molecular simulations
Wenjuan Qu, Wei Ruan, Yuhang Feng, et al.
Innovative Food Science & Emerging Technologies (2025) Vol. 100, pp. 103943-103943
Closed Access
Isolation and purification of Pleurotus ostreatus polysaccharides by corn distiller dried grains cultivation: Structural characterization and study the protective capacity against cells
Shan Yu, Tingting Zhou, Wenkang Hu, et al.
Industrial Crops and Products (2025) Vol. 227, pp. 120797-120797
Open Access
Exploring alternative sources of protein in food: Trends in nutrient and functional features
A. Lara-Parra, Aldahir Alberto Hernández Hernández, Yari Jaguey-Hernández, et al.
Food Research International (2025), pp. 116224-116224
Closed Access
Ultrasonic replacement of natural aging: Potential strategies for improving the color, antioxidant activity, and volatile compound profile of astragalus mead
Jianfeng Wang, Xiangjin Kong, Yuqi Han, et al.
Ultrasonics Sonochemistry (2025), pp. 107319-107319
Open Access
Unlocking the functional potential of porcine hemoglobin: An enzymatic hydrolysis-phosphorylation synergistic modification to enhance minced pork quality
Lili Liu, Jimiao Duan, Peixin Zhang, et al.
Food Bioscience (2025), pp. 106425-106425
Closed Access
Fabrication of resveratrol-loaded soy peptide nanogels with transglutaminase and in vitro gastrointestinal delivery and cholesterol-lowering effect
Mengxue Fang, Fei Ma, Yu Li, et al.
Food Hydrocolloids (2024) Vol. 157, pp. 110437-110437
Closed Access | Times Cited: 3
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