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:
Trehalose-conjugated lentil-casein protein complexes prepared by structural interaction: Effects on water solubility and protein digestibility
Mohammad Alrosan, Ali Almajwal, Ali Al‐Qaisi, et al.
Food Chemistry (2024) Vol. 447, pp. 138882-138882
Closed Access | Times Cited: 6
Mohammad Alrosan, Ali Almajwal, Ali Al‐Qaisi, et al.
Food Chemistry (2024) Vol. 447, pp. 138882-138882
Closed Access | Times Cited: 6
Showing 6 citing articles:
Physicochemical integration of egg white proteins and milk casein based on phase separation as a stable and optimized colloidal complex
Mohamed Salama, Mostafa Gouda, Mahmoud Abou-Elsoud, et al.
Food Hydrocolloids (2024), pp. 110955-110955
Closed Access | Times Cited: 1
Mohamed Salama, Mostafa Gouda, Mahmoud Abou-Elsoud, et al.
Food Hydrocolloids (2024), pp. 110955-110955
Closed Access | Times Cited: 1
Enhancing the quality of lentil proteins via combination with whey proteins based on a dual process: a novel strategy through the incorporation of complexation and fermentation
Mohammad Alrosan, Thuan‐Chew Tan, Azhar Mat Easa, et al.
Food Science and Biotechnology (2024) Vol. 34, Iss. 1, pp. 65-78
Open Access
Mohammad Alrosan, Thuan‐Chew Tan, Azhar Mat Easa, et al.
Food Science and Biotechnology (2024) Vol. 34, Iss. 1, pp. 65-78
Open Access
Structural interactions of complex proteins with trehalose: mechanisms for improving the multilevel structure and functional properties of lentil-quinoa protein complexes
Mohammad Alrosan, Ali Almajwal, Ali Al‐Qaisi, et al.
International Journal of Food Properties (2024) Vol. 27, Iss. 1, pp. 1033-1045
Open Access
Mohammad Alrosan, Ali Almajwal, Ali Al‐Qaisi, et al.
International Journal of Food Properties (2024) Vol. 27, Iss. 1, pp. 1033-1045
Open Access
Trehalose–whey protein conjugates prepared by structural interaction: Mechanisms for improving the multilevel structure and their water solubility and protein digestibility
Mohammad Alrosan, Motasem Al-Massad, Ali Al‐Qaisi, et al.
Italian Journal of Food Science (2024) Vol. 36, Iss. 3, pp. 254-262
Open Access
Mohammad Alrosan, Motasem Al-Massad, Ali Al‐Qaisi, et al.
Italian Journal of Food Science (2024) Vol. 36, Iss. 3, pp. 254-262
Open Access
Sanxan–Protein Complex Particles for Stabilization of Pickering Emulsions: Improving Emulsification Properties
Qianqian Wang, Xin Yu Wang, Xiaoxi Qi, et al.
Foods (2024) Vol. 13, Iss. 23, pp. 3854-3854
Open Access
Qianqian Wang, Xin Yu Wang, Xiaoxi Qi, et al.
Foods (2024) Vol. 13, Iss. 23, pp. 3854-3854
Open Access
Modifying huauzontle protein by heat, ultrasonication and pH shifting: Evaluation of structural/physicochemical/digestibility properties, and effect on emulsion and foam stability
Adriana Herrero-Galindo, Diana I. López-Monterrubio, C. Lobato‐Calleros, et al.
Applied Food Research (2024), pp. 100667-100667
Open Access
Adriana Herrero-Galindo, Diana I. López-Monterrubio, C. Lobato‐Calleros, et al.
Applied Food Research (2024), pp. 100667-100667
Open Access
