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:
Comparison of prediction models for soy protein isolate hydrolysates bitterness built using sensory, spectrofluorometric and chromatographic data from varying enzymes and degree of hydrolysis
Yolandani Yolandani, Dandan Liu, Fredy Agil Raynaldo, et al.
Food Chemistry (2024) Vol. 442, pp. 138428-138428
Closed Access | Times Cited: 6
Yolandani Yolandani, Dandan Liu, Fredy Agil Raynaldo, et al.
Food Chemistry (2024) Vol. 442, pp. 138428-138428
Closed Access | Times Cited: 6
Showing 6 citing articles:
Current progress in umami peptides from blue foods: Preparation, screening, evaluation, synergistic effects, and taste mechanism
Hao Li, Yan Fan, Qiaoji Tian, et al.
Trends in Food Science & Technology (2024) Vol. 149, pp. 104567-104567
Closed Access | Times Cited: 13
Hao Li, Yan Fan, Qiaoji Tian, et al.
Trends in Food Science & Technology (2024) Vol. 149, pp. 104567-104567
Closed Access | Times Cited: 13
Ultrasound viscous reduction effects on the proteolysis of soy protein isolate at a limited degree of hydrolysis: Changes in the functional characteristics and protein structure
Yolandani Yolandani, Haile Ma, Dandan Liu, et al.
Ultrasonics Sonochemistry (2024) Vol. 104, pp. 106847-106847
Open Access | Times Cited: 10
Yolandani Yolandani, Haile Ma, Dandan Liu, et al.
Ultrasonics Sonochemistry (2024) Vol. 104, pp. 106847-106847
Open Access | Times Cited: 10
Artificial intelligence in food bioactive peptides screening: Recent advances and future prospects
Ji Yoon Chang, Haitao Wang, Wentao Su, et al.
Trends in Food Science & Technology (2024), pp. 104845-104845
Closed Access | Times Cited: 4
Ji Yoon Chang, Haitao Wang, Wentao Su, et al.
Trends in Food Science & Technology (2024), pp. 104845-104845
Closed Access | Times Cited: 4
Real-time monitoring and prediction of glucose content in enzymatic reactions: Application of a deep neural network mode
Fengjun Guo, DianZheng Zhuang
Food Bioscience (2025), pp. 105804-105804
Closed Access
Fengjun Guo, DianZheng Zhuang
Food Bioscience (2025), pp. 105804-105804
Closed Access
Efficacy of enzymatic, preheating-enzymatic, and sonication-enzymatic treatments on water dispersibility of egg white powder
Zhijie Lin, David Julian McClements, Li Liang, et al.
LWT (2025), pp. 117800-117800
Open Access
Zhijie Lin, David Julian McClements, Li Liang, et al.
LWT (2025), pp. 117800-117800
Open Access
Soy proteins modified using cavitation jet technology
Zhijun Fan, Yuejiao Xing, Yue Gao, et al.
International Journal of Biological Macromolecules (2024) Vol. 278, pp. 134988-134988
Closed Access | Times Cited: 3
Zhijun Fan, Yuejiao Xing, Yue Gao, et al.
International Journal of Biological Macromolecules (2024) Vol. 278, pp. 134988-134988
Closed Access | Times Cited: 3
Novel umami-enhancing peptides of beef M. Semimembranosus hydrolysates and interactions with the T1R1/T1R3 taste receptor
Dongheon Lee, Hye-Jin Kim, Cheorun Jo
Food Chemistry (2024) Vol. 463, pp. 141368-141368
Closed Access | Times Cited: 1
Dongheon Lee, Hye-Jin Kim, Cheorun Jo
Food Chemistry (2024) Vol. 463, pp. 141368-141368
Closed Access | Times Cited: 1
