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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:

Maillard conjugate-based delivery systems for the encapsulation, protection, and controlled release of nutraceuticals and food bioactive ingredients: A review
Majid Nooshkam, Mehdi Varidi
Food Hydrocolloids (2019) Vol. 100, pp. 105389-105389
Closed Access | Times Cited: 178

Showing 1-25 of 178 citing articles:

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: 280
Functional and biological properties of Maillard conjugates and their potential application in medical and food: A review
Majid Nooshkam, Mehdi Varidi, Deepak Kumar Verma
Food Research International (2020) Vol. 131, pp. 109003-109003
Closed Access | Times Cited: 221
Recent advances in polysaccharides stabilized emulsions for encapsulation and delivery of bioactive food ingredients: A review
Ruyuan Zhang, Tarun Belwal, Li Li, et al.
Carbohydrate Polymers (2020) Vol. 242, pp. 116388-116388
Closed Access | Times Cited: 160
Gelatins as emulsifiers for oil-in-water emulsions: Extraction, chemical composition, molecular structure, and molecular modification
Ting Zhang, Jiamin Xu, Yangyi Zhang, et al.
Trends in Food Science & Technology (2020) Vol. 106, pp. 113-131
Closed Access | Times Cited: 149
Application of protein-polysaccharide Maillard conjugates as emulsifiers: Source, preparation and functional properties
Xuhui Kan, Guijie Chen, Wangting Zhou, et al.
Food Research International (2021) Vol. 150, pp. 110740-110740
Closed Access | Times Cited: 125
The influence of key reactions during hydrothermal carbonization of sewage sludge on aqueous phase properties: A review
Zhi-Xiang Xu, Xue-Qin Ma, Jun Zhou, et al.
Journal of Analytical and Applied Pyrolysis (2022) Vol. 167, pp. 105678-105678
Closed Access | Times Cited: 122
Influence mechanism of polysaccharides induced Maillard reaction on plant proteins structure and functional properties: A review
Chuxin Ke, Liang Li
Carbohydrate Polymers (2022) Vol. 302, pp. 120430-120430
Closed Access | Times Cited: 113
Structural characteristics and emulsifying properties of myofibrillar protein-dextran conjugates induced by ultrasound Maillard reaction
Zhiyu Li, Yimei Zheng, Qian Sun, et al.
Ultrasonics Sonochemistry (2021) Vol. 72, pp. 105458-105458
Open Access | Times Cited: 103
Polysaccharides, proteins, and their complex as microencapsulation carriers for delivery of probiotics: A review on carrier types and encapsulation techniques
Aijun Xie, Shanshan Zhao, Zifei Liu, et al.
International Journal of Biological Macromolecules (2023) Vol. 242, pp. 124784-124784
Closed Access | Times Cited: 82
Biomaterials and Encapsulation Techniques for Probiotics: Current Status and Future Prospects in Biomedical Applications
Qiqi Sun, Sheng Yin, Yingxu He, et al.
Nanomaterials (2023) Vol. 13, Iss. 15, pp. 2185-2185
Open Access | Times Cited: 51
Behavior of protein-polysaccharide conjugate-stabilized food emulsions under various destabilization conditions
Majid Nooshkam, Mehdi Varidi, Zahra Zareie, et al.
Food Chemistry X (2023) Vol. 18, pp. 100725-100725
Open Access | Times Cited: 42
Advances in protein-based microcapsules and their applications: A review
Donghui Ma, Bingjie Yang, Zhao Jing, et al.
International Journal of Biological Macromolecules (2024) Vol. 263, pp. 129742-129742
Closed Access | Times Cited: 24
Structure, gelation mechanism of plant proteins versus dairy proteins and evolving modification strategies
Qi Tang, Yrjö H. Roos, Song Miao
Trends in Food Science & Technology (2024) Vol. 147, pp. 104464-104464
Closed Access | Times Cited: 18
Whey protein-polysaccharide conjugates obtained via dry heat treatment to improve the heat stability of whey protein stabilized emulsions
Arima Diah Setiowati, Wahyu Wijaya, Paul Van der Meeren
Trends in Food Science & Technology (2020) Vol. 98, pp. 150-161
Open Access | Times Cited: 117
Conjugation of soy protein isolate (SPI) with pectin by ultrasound treatment
Xiaobin Ma, Furong Hou, Huanhuan Zhao, et al.
Food Hydrocolloids (2020) Vol. 108, pp. 106056-106056
Open Access | Times Cited: 111
Ultrasonic treatment affects emulsifying properties and molecular flexibility of soybean protein isolate-glucose conjugates
Qiang Cui, Anqi Zhang, Rui Li, et al.
Food Bioscience (2020) Vol. 38, pp. 100747-100747
Closed Access | Times Cited: 98
In vitro digestion and cellular antioxidant activity of β-carotene-loaded emulsion stabilized by soy protein isolate-Pleurotus eryngii polysaccharide conjugates
Qiuhui Hu, Yiliang Wu, Lei Zhong, et al.
Food Hydrocolloids (2020) Vol. 112, pp. 106340-106340
Closed Access | Times Cited: 88
Improvement of vitamin C stability in vitamin gummies by encapsulation in casein gel
Bing Yan, Seyed Mohammad Davachi, Raheleh Ravanfar, et al.
Food Hydrocolloids (2020) Vol. 113, pp. 106414-106414
Open Access | Times Cited: 88
Development and characterization of antioxidant and antimicrobial edible films based on chitosan and gamma-aminobutyric acid-rich fermented soy protein
Zahra Zareie, Farideh Tabatabaei Yazdi, Seyed Ali Mortazavi
Carbohydrate Polymers (2020) Vol. 244, pp. 116491-116491
Closed Access | Times Cited: 79
Whey protein isolate-low acyl gellan gum Maillard-based conjugates with tailored technological functionality and antioxidant activity
Majid Nooshkam, Mehdi Varidi
International Dairy Journal (2020) Vol. 109, pp. 104783-104783
Closed Access | Times Cited: 70
Physicochemical stability and gastrointestinal fate of β-carotene-loaded oil-in-water emulsions stabilized by whey protein isolate-low acyl gellan gum conjugates
Majid Nooshkam, Mehdi Varidi
Food Chemistry (2021) Vol. 347, pp. 129079-129079
Closed Access | Times Cited: 66
Nanocomplexes of curcumin and glycated bovine serum albumin: The formation mechanism and effect of glycation on their physicochemical properties
Jing‐jing Fu, Cong Sun, Zhifeng Tan, et al.
Food Chemistry (2021) Vol. 368, pp. 130651-130651
Closed Access | Times Cited: 64
The role of dietary proteins and carbohydrates in gut microbiome composition and activity: A review
Stav Peled, Yoav D. Livney
Food Hydrocolloids (2021) Vol. 120, pp. 106911-106911
Closed Access | Times Cited: 62
Carob Pulp: A Nutritional and Functional By-Product Worldwide Spread in the Formulation of Different Food Products and Beverages. A Review
Raquel Rodríguez‐Solana, Anabela Romano, José Manuel Moreno‐Rojas
Processes (2021) Vol. 9, Iss. 7, pp. 1146-1146
Open Access | Times Cited: 60
Ultrasound-induced red bean protein–lutein interactions and their effects on physicochemical properties, antioxidant activities and digestion behaviors of complexes
Chengbin Zhao, Zhenchi Miao, Jiannan Yan, et al.
LWT (2022) Vol. 160, pp. 113322-113322
Open Access | Times Cited: 51
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