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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.

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Showing 1-25 of 30 citing articles:

The interaction of polyphenols-polysaccharides and their applications: A review
Hongkun Xue, Xiaopeng Du, Saisai Fang, et al.
International Journal of Biological Macromolecules (2024) Vol. 278, pp. 134594-134594
Closed Access | Times Cited: 17
Polyphenol-Protein Particles: A Nutraceutical Breakthrough in Nutrition and Food Science
Sidra Tul-Muntaha, Allah Rakha, Hina Rasheed, et al.
Journal of Agriculture and Food Research (2025), pp. 101641-101641
Open Access | Times Cited: 4
Covalent conjugation of pumpkin seed protein induction by epigallocatechin-3-gallate: Structural formation, functional and in vitro digestion properties
Yongqiang Xu, Menglin Guo, Chenyu Zhang, et al.
LWT (2025), pp. 117636-117636
Open Access | Times Cited: 2
Gelation behaviour of Auricularia polytricha polysaccharides-whey protein isolate
Wanrong Jiang, Xiaoyu Yang, Sirui Yin, et al.
Journal of Food Engineering (2024) Vol. 377, pp. 112079-112079
Closed Access | Times Cited: 10
Enhancing stability and performance of emulsion stabilized by soy protein isolate nanofiber - polysaccharide complexes
Yanan Shi, Cao Jin, Li Liang, et al.
LWT (2024) Vol. 205, pp. 116495-116495
Open Access | Times Cited: 10
Effects of combined hot alkaline and pH-shift treatments on structure and functionality of legume protein-EGCG conjugates: Soybean-, pea-, and chickpea protein-EGCG systems
Yifan Zhang, Chang Wu, X. Y. Shen, et al.
Food Hydrocolloids (2024) Vol. 158, pp. 110424-110424
Closed Access | Times Cited: 9
Improvement of physicochemical properties and quercetin delivery ability of fermentation-induced soy protein isolate emulsion gel processed by ultrasound
Chunpeng Han, Xinyu Ren, Xin Shen, et al.
Ultrasonics Sonochemistry (2024) Vol. 107, pp. 106902-106902
Open Access | Times Cited: 8
Improving gliadin functionality by Maillard glycosylation using hydrolyzed starch molecules of different molecular mass: Structure-function relationship study
Li Niu, Tianrui Sun, Raushan Moldakhmetova, et al.
International Journal of Biological Macromolecules (2025) Vol. 304, pp. 140982-140982
Closed Access
Preparation and characterization of a high-surface-activity dust suppressant modified with Epigallocatechin gallate and L-Arabinose
Xiao-Han Wang, Bingyou Jiang, Shulei Shi, et al.
Construction and Building Materials (2025) Vol. 470, pp. 140501-140501
Closed Access
Development of high internal phase pickering emulsions utilizing ternary complexes of octenyl succinate millet starch/chitosan hydrochloride-EGCG particles and their applications in 3D printing
Yuting Ji, Shan Gao, Mengyu Li, et al.
Food Chemistry (2025) Vol. 479, pp. 143648-143648
Closed Access
Enhanced antioxidant activity of low-molecular-weight hyaluronan-based coatings amended with EGCG for Torreya grandis kernels preservation
Wang Lu, Yan He, Yingying Zhou, et al.
Food Chemistry (2025) Vol. 478, pp. 143742-143742
Closed Access
Epigallocatechin-3-gallate improved rheological properties of rice bran protein-soybean protein isolate conjugates emulsions by regulating interface protein conformation
Mengmeng Zhao, Xialing Wei, Xiaojuan Wu, et al.
Food Chemistry X (2025) Vol. 27, pp. 102369-102369
Open Access
Effect of ferulic acid modified protein emulsifier on emulsion gel beads
Jing Xu, Hezhen Zhang, Zhiyong Wang, et al.
Journal of Food Engineering (2025), pp. 112596-112596
Closed Access
EGCG induced the formation of protein nanofibrils hydrogels with enhanced anti-bacterial activity
Shuifang Mao, Yujun Zeng, Yanming Ren, et al.
Food Hydrocolloids (2024) Vol. 157, pp. 110408-110408
Closed Access | Times Cited: 4
Enhanced physicochemical properties and riboflavin 7 delivery ability of soy isolate protein/sugar beet pectin composite freeze-dried gels prepared by double crosslinking strategy
Cao Jin, Li Liang, Xiaoyu Yang
Carbohydrate Polymers (2024) Vol. 349, pp. 122953-122953
Closed Access | Times Cited: 4
BSA/EGCG Binding Affinity Modified by Nanosecond Pulsed Electric Field
Ahmed Taha, Federico Casanova, Ibrahim Khalifa, et al.
Food Hydrocolloids (2025) Vol. 164, pp. 111184-111184
Closed Access
Cavitation jet treatment on soybean protein isolate-arbutin non-covalent complexes: multi-spectral analysis, molecular docking, interfacial properties
Dianyu Yu, Boyu Liu, Ning Wang, et al.
Food Hydrocolloids (2025), pp. 111190-111190
Closed Access
Rice bran protein fibril and chitin nanofiber complexes as a new material for fat substitution and saltiness enhancement
Feng Yao, Yu Zhang, Kai Huang, et al.
Food Chemistry (2025) Vol. 479, pp. 143804-143804
Closed Access
Rapid Covalent Bonding of Walnut Protein Isolates to EGCG: Unveiling the Ultrasound-Assisted Ratio Optimization, Binding Mechanism, and Structural–Functional Transformations
Yuanyuan Wei, Liping Sun, Ying Gu, et al.
Foods (2025) Vol. 14, Iss. 7, pp. 1204-1204
Open Access
Effect of epigallocatechin-3-gallate modification on the structure, hydrophilicity and Pickering emulsion stability of rice bran protein-polysaccharide-phenol natural complex
Helin Li, Xiaojuan Wu, Lizhong Lin, et al.
Food Chemistry (2025), pp. 144175-144175
Closed Access
Ultrasound-assisted modification to improve the red pepper seed protein isolate structural, functional, and antioxidant properties
Muhammad Faisal Manzoor, Muhammad Waseem, T. C. Diana, et al.
International Journal of Biological Macromolecules (2025), pp. 143154-143154
Closed Access
Flavor of extruded meat analogs: A review on composition, influencing factors, and analytical techniques
Wanrong Jiang, Xiaoyu Yang, Liang Li
Current Research in Food Science (2024) Vol. 8, pp. 100747-100747
Open Access | Times Cited: 3
Modification of soybean lipophilic protein based on pH-shifting and high-pressure homogenization: Focus on structure, physicochemical properties and delivery vehicle
Yiting Gao, Tian Gao, Lijia Li, et al.
Food Chemistry (2024) Vol. 463, pp. 141001-141001
Closed Access | Times Cited: 2
Effect of ultrasonic pretreatment on the emulsion rheological properties and interface protein structure of epigallocatechin-3-gallate and rice bran protein complex
Helin Li, Yu Liu, Haitong Tan, et al.
Food Chemistry (2024) Vol. 463, pp. 141406-141406
Closed Access | Times Cited: 2
Effects of polysaccharides on the structure, functionality, emulsion stability and rheological properties of soybean meal hydrolysate-proanthocyanidin complexes
Xiaoying Zhang, Xiuxiu Ren, Xuemei Han, et al.
International Journal of Biological Macromolecules (2024), pp. 139204-139204
Closed Access | Times Cited: 2
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