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 ultrasound-assisted Maillard reaction on glycosylation of goat whey protein: Structure and functional properties
Kun Li, Jiangyue Wang, Pengfei Zhao, et al.
Food Chemistry (2023) Vol. 441, pp. 138292-138292
Closed Access | Times Cited: 17
Kun Li, Jiangyue Wang, Pengfei Zhao, et al.
Food Chemistry (2023) Vol. 441, pp. 138292-138292
Closed Access | Times Cited: 17
Showing 17 citing articles:
Ultrasound-assisted glycosylation of ovalbumin and dextran conjugate carrier for anthocyanins and their stability evaluation
Boyu Chen, Lei Chen, Chen Li, et al.
Ultrasonics Sonochemistry (2024) Vol. 109, pp. 107024-107024
Open Access | Times Cited: 6
Boyu Chen, Lei Chen, Chen Li, et al.
Ultrasonics Sonochemistry (2024) Vol. 109, pp. 107024-107024
Open Access | Times Cited: 6
Soy protein isolate/dextran glycation conjugates: Fabrication through ultrasound-assisted cyclic continuous reaction and their applications as carriers of anthocyanins
Fang Wang, Shuiping Dai, Jiarui Ye, et al.
International Journal of Biological Macromolecules (2025) Vol. 294, pp. 139485-139485
Closed Access
Fang Wang, Shuiping Dai, Jiarui Ye, et al.
International Journal of Biological Macromolecules (2025) Vol. 294, pp. 139485-139485
Closed Access
An exploration of the interaction, structural characterization and anti-oxidative properties of proanthocyanidin and beta-lactoglobulin complex
Cuicui Duan, Mengchun Qin, L. Liu, et al.
Food Research International (2025), pp. 115760-115760
Closed Access
Cuicui Duan, Mengchun Qin, L. Liu, et al.
Food Research International (2025), pp. 115760-115760
Closed Access
Maillard reaction products of soybean protein hydrolysates and reducing sugar: Structure and flavor insights
Jiaqi Hao, Xiaoying Zhang, Ziwei Wang, et al.
Food Research International (2025), pp. 115790-115790
Closed Access
Jiaqi Hao, Xiaoying Zhang, Ziwei Wang, et al.
Food Research International (2025), pp. 115790-115790
Closed Access
Effect of soybean phosphatidylethanolamine-tamarind gum Maillard conjugate on physicochemical stability of water-in-oil emulsions
Mengzhu Wang, Ying Yan, Jianrong Xing, et al.
International Journal of Biological Macromolecules (2025), pp. 140259-140259
Closed Access
Mengzhu Wang, Ying Yan, Jianrong Xing, et al.
International Journal of Biological Macromolecules (2025), pp. 140259-140259
Closed Access
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
Jiaojiao Yu, Ranran Zhang, Deng-Jye Yang, et al.
Food Chemistry (2025), pp. 143113-143113
Closed Access
Stability, Digestion, and Cellular Transport of Soy Isoflavones Nanoparticles Stabilized by Polymerized Goat Milk Whey Protein
Mu Tian, Jianjun Cheng, Mingruo Guo
Antioxidants (2024) Vol. 13, Iss. 5, pp. 567-567
Open Access | Times Cited: 3
Mu Tian, Jianjun Cheng, Mingruo Guo
Antioxidants (2024) Vol. 13, Iss. 5, pp. 567-567
Open Access | Times Cited: 3
Protein-Based Grafting Modification in the Food Industry: Technology, applications and prospects
X. Wang, Zhuolin Liu, Xiaofang Liu, et al.
Trends in Food Science & Technology (2024), pp. 104751-104751
Closed Access | Times Cited: 2
X. Wang, Zhuolin Liu, Xiaofang Liu, et al.
Trends in Food Science & Technology (2024), pp. 104751-104751
Closed Access | Times Cited: 2
Flavor Improvement of Maillard Reaction Intermediates Derived from Enzymatic Hydrolysates of Oudemansiella raphanipes Mushroom
Furong Hou, Shasha Song, Wenjia Cui, et al.
Foods (2024) Vol. 13, Iss. 11, pp. 1688-1688
Open Access | Times Cited: 1
Furong Hou, Shasha Song, Wenjia Cui, et al.
Foods (2024) Vol. 13, Iss. 11, pp. 1688-1688
Open Access | Times Cited: 1
Stability and lipid oxidation of oil-in-water emulsion stabilized by Maillard conjugates of soybean phosphatidylethanolamine with different polysaccharides
Mengzhu Wang, Liuping Fan, Xiaowei Yan, et al.
Food Hydrocolloids (2024) Vol. 156, pp. 110343-110343
Closed Access | Times Cited: 1
Mengzhu Wang, Liuping Fan, Xiaowei Yan, et al.
Food Hydrocolloids (2024) Vol. 156, pp. 110343-110343
Closed Access | Times Cited: 1
Effect of ultrasound-assisted Maillard reaction on functional properties and flavor characteristics of Oyster protein enzymatic hydrolysates
Zilong Zhao, Wenduo Wang, Jin Chen, et al.
Ultrasonics Sonochemistry (2024) Vol. 111, pp. 107113-107113
Open Access | Times Cited: 1
Zilong Zhao, Wenduo Wang, Jin Chen, et al.
Ultrasonics Sonochemistry (2024) Vol. 111, pp. 107113-107113
Open Access | Times Cited: 1
Effects of monosaccharides glycation on structural characteristics and functional properties of coconut protein isolate based on molecular docking
Zhen Yang, Chili Zeng, Liang Chen, et al.
Food Hydrocolloids (2024), pp. 110868-110868
Closed Access | Times Cited: 1
Zhen Yang, Chili Zeng, Liang Chen, et al.
Food Hydrocolloids (2024), pp. 110868-110868
Closed Access | Times Cited: 1
Study on the Allergenic Substance Parvalbumin in Salangid Icefish(Neosalanx Taihuensis) and its Elimination by the Maillard Reaction Method
Ying Huang, Jiawei Li, Yang Hu, et al.
(2024)
Closed Access
Ying Huang, Jiawei Li, Yang Hu, et al.
(2024)
Closed Access
Complexation of Olive Protein with Soluble Dietary Fibers: A Way to Improve the Functional Properties of Proteins and Efficiently Utilize Olives
Xiang Yan, Yumin Chi, Qiang He, et al.
Foods (2024) Vol. 13, Iss. 16, pp. 2563-2563
Open Access
Xiang Yan, Yumin Chi, Qiang He, et al.
Foods (2024) Vol. 13, Iss. 16, pp. 2563-2563
Open Access
Development and Characterization of Soy Protein Isolate/Xylose Film
Mingqiao Chen, Q. Yuan, Zhidan Lin
International Journal of Polymer Science (2024) Vol. 2024, Iss. 1
Open Access
Mingqiao Chen, Q. Yuan, Zhidan Lin
International Journal of Polymer Science (2024) Vol. 2024, Iss. 1
Open Access
Asymmetrical flow field-flow fractionation coupled with multi-detector: A robust method for evaluating the degradation of jujube polysaccharides with ultrasound-assisted H2O2 and subsequent conjugation with soybean 7S globulin
Jiaqi Li, Xirui Zhang, Haichen Lian, et al.
Food Chemistry (2024) Vol. 464, pp. 141609-141609
Closed Access
Jiaqi Li, Xirui Zhang, Haichen Lian, et al.
Food Chemistry (2024) Vol. 464, pp. 141609-141609
Closed Access
Mastering the methods of Modifying fish protein: Expanding its application in the food industry
Mingxing ZHOU, Weiqing Lan, Jing Xie
Trends in Food Science & Technology (2024), pp. 104810-104810
Closed Access
Mingxing ZHOU, Weiqing Lan, Jing Xie
Trends in Food Science & Technology (2024), pp. 104810-104810
Closed Access
Impact of cold plasma-assisted Non-thermal deamidation and glycosylation on the construction of sugar derivative-zein conjugates for enhancing pickering foam stability: Technical principles and molecular interactions
Zihan Qu, Tongliang Yang, Lingxuan Zhao, et al.
Food Research International (2024) Vol. 200, pp. 115442-115442
Closed Access
Zihan Qu, Tongliang Yang, Lingxuan Zhao, et al.
Food Research International (2024) Vol. 200, pp. 115442-115442
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
Liu‐Min Fan, Gaoji Yang, Mengge Li, et al.
International Journal of Biological Macromolecules (2024), pp. 139341-139341
Closed Access
