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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:

Protein-polyphenol particles for delivering structural and health functionality
E. Allen Foegeding, Nathalie Plundrich, Margaret Schneider, et al.
Food Hydrocolloids (2017) Vol. 72, pp. 163-173
Open Access | Times Cited: 104

Showing 1-25 of 104 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
Sustainable food-grade Pickering emulsions stabilized by plant-based particles
Anwesha Sarkar, Eric Dickinson
Current Opinion in Colloid & Interface Science (2020) Vol. 49, pp. 69-81
Open Access | Times Cited: 288
Pickering and high internal phase Pickering emulsions stabilized by protein-based particles: A review of synthesis, application and prospective
Aimin Shi, Xinyue Feng, Qiang Wang, et al.
Food Hydrocolloids (2020) Vol. 109, pp. 106117-106117
Closed Access | Times Cited: 282
Adding apple pomace as a functional ingredient in stirred-type yogurt and yogurt drinks
Xinya Wang, Eleana Kristo, Gisèle LaPointe
Food Hydrocolloids (2019) Vol. 100, pp. 105453-105453
Closed Access | Times Cited: 171
Research trends in food chemistry: A bibliometric review of its 40 years anniversary (1976–2016)
Jean Paul Kamdem, Antônia Eliene Duarte, Kátia Regina Rodrigues Lima, et al.
Food Chemistry (2019) Vol. 294, pp. 448-457
Closed Access | Times Cited: 149
A renewed concept on the MAPK signaling pathway in cancers: Polyphenols as a choice of therapeutics
Juhaer Anjum, Saikat Mitra, Rajib Das, et al.
Pharmacological Research (2022) Vol. 184, pp. 106398-106398
Closed Access | Times Cited: 81
Study of soybean protein isolate-tannic acid non-covalent complexes by multi-spectroscopic analysis, molecular docking, and interfacial adsorption kinetics
Tong Wang, Ning Wang, Yingjie Yu, et al.
Food Hydrocolloids (2022) Vol. 137, pp. 108330-108330
Closed Access | Times Cited: 81
Covalent conjugates of anthocyanins to soy protein: Unravelling their structure features and in vitro gastrointestinal digestion fate
Lianzhou Jiang, Yingjie Liu, Liang Li, et al.
Food Research International (2018) Vol. 120, pp. 603-609
Closed Access | Times Cited: 154
Ensuring the future of functional foods
Catherine Birch, Graham Bonwick
International Journal of Food Science & Technology (2018) Vol. 54, Iss. 5, pp. 1467-1485
Closed Access | Times Cited: 144
Polyphenol-Based Particles for Theranostics
Qiong Dai, Huimin Geng, Qun Yu, et al.
Theranostics (2019) Vol. 9, Iss. 11, pp. 3170-3190
Open Access | Times Cited: 142
Delivery of synergistic polyphenol combinations using biopolymer-based systems: Advances in physicochemical properties, stability and bioavailability
Lan Zhang, David Julian McClements, Zhiliang Wei, et al.
Critical Reviews in Food Science and Nutrition (2019) Vol. 60, Iss. 12, pp. 2083-2097
Closed Access | Times Cited: 138
Utilization of plant-based protein-polyphenol complexes to form and stabilize emulsions: Pea proteins and grape seed proanthocyanidins
Taotao Dai, Ti Li, Ruyi Li, et al.
Food Chemistry (2020) Vol. 329, pp. 127219-127219
Closed Access | Times Cited: 134
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
Phenolic–Protein Interactions: Effects on Food Properties and Health Benefits
Nydia E. Buitimea‐Cantúa, Janet A. Gutiérrez‐Uribe, Sergio O. Serna‐Saldívar
Journal of Medicinal Food (2017) Vol. 21, Iss. 2, pp. 188-198
Closed Access | Times Cited: 127
Functional properties and structural changes of rice proteins with anthocyanins complexation
Ting Li, Li Wang, Zhengxing Chen, et al.
Food Chemistry (2020) Vol. 331, pp. 127336-127336
Closed Access | Times Cited: 110
Tannic acid-fortified zein-pectin nanoparticles: Stability, properties, antioxidant activity, and in vitro digestion
Xiao Liang, Kaixin Cao, Li Wan, et al.
Food Research International (2021) Vol. 145, pp. 110425-110425
Closed Access | Times Cited: 100
Interactions and emulsifying properties of ovalbumin with tannic acid
Chen Yang, Jie Hu, Xiangzhou Yi, et al.
LWT (2018) Vol. 95, pp. 282-288
Closed Access | Times Cited: 98
Buckwheat proteins and peptides: Biological functions and food applications
Fan Zhu
Trends in Food Science & Technology (2021) Vol. 110, pp. 155-167
Closed Access | Times Cited: 91
Protein structure modification and allergenic properties of whey proteins upon interaction with tea and coffee phenolic compounds
Tássia Batista Pessato, Francielli P.R. de Morais, Natália C. de Carvalho, et al.
Journal of Functional Foods (2018) Vol. 51, pp. 121-129
Closed Access | Times Cited: 88
An enhanced pH-sensitive carrier based on alginate-Ca-EDTA in a set-type W1/O/W2 double emulsion model stabilized with WPI-EGCG covalent conjugates for probiotics colon-targeted release
Xin-Sheng Qin, Zhi-Gang Luo, Xiaolin Li
Food Hydrocolloids (2020) Vol. 113, pp. 106460-106460
Closed Access | Times Cited: 87
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
Improving foam performance using colloidal protein–polyphenol complexes: Lactoferrin and tannic acid
Taotao Dai, David Julian McClements, Ting Hu, et al.
Food Chemistry (2021) Vol. 377, pp. 131950-131950
Closed Access | Times Cited: 72
Interaction between β-lactoglobulin and chlorogenic acid and its effect on antioxidant activity and thermal stability
Xuejiao Qie, Wenpu Chen, Maomao Zeng, et al.
Food Hydrocolloids (2021) Vol. 121, pp. 107059-107059
Closed Access | Times Cited: 58
Fabrication of heat-treated soybean protein isolate-EGCG complex nanoparticle as a functional carrier for curcumin
Juming Li, Zhong Chen
LWT (2022) Vol. 159, pp. 113059-113059
Open Access | Times Cited: 42
Soluble Aggregates of Myofibrillar Proteins Engineered by Gallic Acid: Colloidal Structure and Resistance to In Vitro Gastric Digestion
Xing Chen, Kaiwen W. Chen, Hao Cheng, et al.
Journal of Agricultural and Food Chemistry (2022) Vol. 70, Iss. 13, pp. 4066-4075
Closed Access | Times Cited: 41
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