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OpenAlex Citation Counts

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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.

Requested Article:

Conjugation of polyphenols prevents lactoferrin from thermal aggregation at neutral pH
Fuguo Liu, Di Wang, Cuicui Ma, et al.
Food Hydrocolloids (2016) Vol. 58, pp. 49-59
Closed Access | Times Cited: 94

Showing 1-25 of 94 citing articles:

Protein–polyphenol conjugates: Antioxidant property, functionalities and their applications
Tran Hong Quan, Soottawat Benjakul, Thanasak Sae‐leaw, et al.
Trends in Food Science & Technology (2019) Vol. 91, pp. 507-517
Closed Access | Times Cited: 542
A comparative study of covalent and non-covalent interactions between zein and polyphenols in ethanol-water solution
Fuguo Liu, Cuicui Ma, David Julian McClements, et al.
Food Hydrocolloids (2016) Vol. 63, pp. 625-634
Closed Access | Times Cited: 351
Food‐Grade Covalent Complexes and Their Application as Nutraceutical Delivery Systems: A Review
Fuguo Liu, Cuicui Ma, Yanxiang Gao, et al.
Comprehensive Reviews in Food Science and Food Safety (2016) Vol. 16, Iss. 1, pp. 76-95
Closed Access | Times Cited: 322
Dietary protein-phenolic interactions: characterization, biochemical-physiological consequences, and potential food applications
Qiaozhi Zhang, Zhouzhou Cheng, Yanbo Wang, et al.
Critical Reviews in Food Science and Nutrition (2020) Vol. 61, Iss. 21, pp. 3589-3615
Closed Access | Times Cited: 226
Development of polyphenol-protein-polysaccharide ternary complexes as emulsifiers for nutraceutical emulsions: Impact on formation, stability, and bioaccessibility of β-carotene emulsions
Fuguo Liu, Cuicui Ma, David Julian McClements, et al.
Food Hydrocolloids (2016) Vol. 61, pp. 578-588
Closed Access | Times Cited: 189
A review of methods used for investigation of protein–phenolic compound interactions
Jarosław Czubiński, Krzysztof Dwiecki
International Journal of Food Science & Technology (2016) Vol. 52, Iss. 3, pp. 573-585
Closed Access | Times Cited: 171
Whey protein–polyphenol conjugates and complexes: Production, characterization, and applications
Waqas N. Baba, David Julian McClements, Sajid Maqsood
Food Chemistry (2021) Vol. 365, pp. 130455-130455
Closed Access | Times Cited: 131
Enzymatic and Nonenzymatic Conjugates of Lactoferrin and (−)-Epigallocatechin Gallate: Formation, Structure, Functionality, and Allergenicity
Xueqi Li, Moting Li, Tingting Zhang, et al.
Journal of Agricultural and Food Chemistry (2021) Vol. 69, Iss. 22, pp. 6291-6302
Closed Access | Times Cited: 109
Fabrication, characterization, and application of pea protein isolate-polyphenol-iron complexes with antioxidant and antibacterial activity
Wenhan Li, Shuang Han, Hechun Huang, et al.
Food Hydrocolloids (2024) Vol. 150, pp. 109729-109729
Closed Access | Times Cited: 25
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
Effects of thermal sterilization on soy protein isolate/polyphenol complexes: Aspects of structure, in vitro digestibility and antioxidant activity
Cong Ren, Wenfei Xiong, Dengfeng Peng, et al.
Food Research International (2018) Vol. 112, pp. 284-290
Closed Access | Times Cited: 145
Protein-polyphenol functional ingredients: The foaming properties of lactoferrin are enhanced by forming complexes with procyanidin
Changhong Li, Taotao Dai, Jun Chen, et al.
Food Chemistry (2020) Vol. 339, pp. 128145-128145
Closed Access | Times Cited: 130
Comparison of binding interactions of cyanidin-3-O-glucoside to β-conglycinin and glycinin using multi-spectroscopic and thermodynamic methods
Cong Ren, Wenfei Xiong, Jing Li, et al.
Food Hydrocolloids (2019) Vol. 92, pp. 155-162
Closed Access | Times Cited: 124
Recent advances in phenolic–protein conjugates: synthesis, characterization, biological activities and potential applications
Jun Liu, Huimin Yong, Xiyu Yao, et al.
RSC Advances (2019) Vol. 9, Iss. 61, pp. 35825-35840
Open Access | Times Cited: 122
Fabrication of pea protein-tannic acid complexes: Impact on formation, stability, and digestion of flaxseed oil emulsions
Ruyi Li, Taotao Dai, Yunbing Tan, et al.
Food Chemistry (2019) Vol. 310, pp. 125828-125828
Open Access | Times Cited: 119
Atmospheric cold plasma treatment of soybean protein isolate: insights into the structural, physicochemical, and allergenic characteristics
Qiaozhi Zhang, Zhouzhou Cheng, Jianhao Zhang, et al.
Journal of Food Science (2020) Vol. 86, Iss. 1, pp. 68-77
Closed Access | Times Cited: 98
Recent development of lactoferrin-based vehicles for the delivery of bioactive compounds: Complexes, emulsions, and nanoparticles
Fuguo Liu, Shuhan Zhang, Junyi Li, et al.
Trends in Food Science & Technology (2018) Vol. 79, pp. 67-77
Closed Access | Times Cited: 97
Effect of pyrogallic acid (1,2,3-benzenetriol) polyphenol-protein covalent conjugation reaction degree on structure and antioxidant properties of pumpkin (Cucurbita sp.) seed protein isolate
Chen Yang, Bingyi Wang, Jianming Wang, et al.
LWT (2019) Vol. 109, pp. 443-449
Closed Access | Times Cited: 97
Sonochemical effects on the structure and antioxidant activity of egg white protein–tea polyphenol conjugates
Hui Jing, Jun Sun, Yaoyao Mu, et al.
Food & Function (2020) Vol. 11, Iss. 8, pp. 7084-7094
Closed Access | Times Cited: 96
Enhancing the storage and gastrointestinal passage viability of probiotic powder (Lactobacillus Plantarum) through encapsulation with pickering high internal phase emulsions stabilized with WPI-EGCG covalent conjugate nanoparticles
Xin-Sheng Qin, Qunyu Gao, Zhi-Gang Luo
Food Hydrocolloids (2021) Vol. 116, pp. 106658-106658
Closed Access | Times Cited: 96
The mechanism of improved myosin gel properties by low dose rosmarinic acid addition during gel formation
Hongjie Dai, Xueke Chen, Lin Peng, et al.
Food Hydrocolloids (2020) Vol. 106, pp. 105869-105869
Closed Access | Times Cited: 81
Interaction between wheat gliadin and quercetin under different pH conditions analyzed by multi-spectroscopy methods
Qiming Wang, Yuwan Tang, Yaxuan Yang, et al.
Spectrochimica Acta Part A Molecular and Biomolecular Spectroscopy (2019) Vol. 229, pp. 117937-117937
Closed Access | Times Cited: 80
Gallic Acid-Aided Cross-Linking of Myofibrillar Protein Fabricated Soluble Aggregates for Enhanced Thermal Stability and a Tunable Colloidal State
Kaiwen Chen, Xing Chen, Li Liang, et al.
Journal of Agricultural and Food Chemistry (2020) Vol. 68, Iss. 41, pp. 11535-11544
Closed Access | Times Cited: 75
Covalent Interaction between High Hydrostatic Pressure-Pretreated Rice Bran Protein Hydrolysates and Ferulic Acid: Focus on Antioxidant Activities and Emulsifying Properties
Shirang Wang, Xiaoyi Li, Jingshu Zhu, et al.
Journal of Agricultural and Food Chemistry (2021) Vol. 69, Iss. 27, pp. 7777-7785
Closed Access | Times Cited: 62
Pickering emulsions by regulating the molecular interactions between gelatin and catechin for improving the interfacial and antioxidant properties
Jin Wang, Liulin Zhang, Chen Tan, et al.
Food Hydrocolloids (2022) Vol. 126, pp. 107425-107425
Closed Access | Times Cited: 46
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