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:
Insight into the solubilization mechanism of wheat gluten by protease modification from conformational change and molecular interaction perspective
Weixiao Li, Qianxin Zhou, Jianxia Xu, et al.
Food Chemistry (2024) Vol. 447, pp. 138992-138992
Closed Access | Times Cited: 7
Weixiao Li, Qianxin Zhou, Jianxia Xu, et al.
Food Chemistry (2024) Vol. 447, pp. 138992-138992
Closed Access | Times Cited: 7
Showing 7 citing articles:
Decoding the textural deterioration of ready-to-eat shrimp: Insights from dynamic myofibrillar protein changes during thermal sterilization
Shuo Wang, Songyi Lin, Shuang Li, et al.
Food Research International (2025) Vol. 202, pp. 115745-115745
Closed Access
Shuo Wang, Songyi Lin, Shuang Li, et al.
Food Research International (2025) Vol. 202, pp. 115745-115745
Closed Access
Preparation and characterization of immunopeptides isolated from pig spleen and evaluation of their immunomodulatory properties in vitro and in vivo
Minhao Xia, Chong Ling, Hui Ye, et al.
Frontiers in Immunology (2025) Vol. 16
Open Access
Minhao Xia, Chong Ling, Hui Ye, et al.
Frontiers in Immunology (2025) Vol. 16
Open Access
Ultrasound and high-speed shear pretreatments of walnut meal protein: structural and functional characterization and mechanistic investigation
Yindi Zhao, Qingzhi Wu, Qihong Zhang, et al.
LWT (2024) Vol. 210, pp. 116820-116820
Open Access | Times Cited: 4
Yindi Zhao, Qingzhi Wu, Qihong Zhang, et al.
LWT (2024) Vol. 210, pp. 116820-116820
Open Access | Times Cited: 4
Conformational changes induced by cellulose nanocrystals in collaboration with calcium ion improve solubility of pea protein isolate
Huixia Liu, Weixiao Li, Jianxia Xu, et al.
Carbohydrate Polymers (2024) Vol. 343, pp. 122481-122481
Closed Access | Times Cited: 1
Huixia Liu, Weixiao Li, Jianxia Xu, et al.
Carbohydrate Polymers (2024) Vol. 343, pp. 122481-122481
Closed Access | Times Cited: 1
Improved Antioxidant, Antihypertensive, and Antidiabetic Activities and Tailored Emulsion Stability and Foaming Properties of Mixture of Corn Gluten and Soy Protein Hydrolysates Via Enzymatic Processing and Fractionation
Homaira Mirzaee, Hassan Ahmadi Gavlighi, Mehdi Nikoo, et al.
Food Science & Nutrition (2024) Vol. 12, Iss. 11, pp. 9749-9763
Open Access | Times Cited: 1
Homaira Mirzaee, Hassan Ahmadi Gavlighi, Mehdi Nikoo, et al.
Food Science & Nutrition (2024) Vol. 12, Iss. 11, pp. 9749-9763
Open Access | Times Cited: 1
Enzyme solutions for the cleaning of allergens from milk, egg and gluten residues
Carmen Entrenas, María Pereira Martín, Francisco Ríos, et al.
Food Control (2024) Vol. 171, pp. 111098-111098
Closed Access
Carmen Entrenas, María Pereira Martín, Francisco Ríos, et al.
Food Control (2024) Vol. 171, pp. 111098-111098
Closed Access
Effects of catechins with different structure characteristics on the structure and properties of gluten-catechin covalent complex
Qiuyue Ma, Qian‐Da Xu, Nan Chen, et al.
Food Research International (2024) Vol. 201, pp. 115529-115529
Closed Access
Qiuyue Ma, Qian‐Da Xu, Nan Chen, et al.
Food Research International (2024) Vol. 201, pp. 115529-115529
Closed Access
