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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:

The effect of extreme acid-induced soybean glycinin molten globules state on foaming ability
Jian Gao, Xiaomei Li, Fenglian Chen, et al.
Food Hydrocolloids (2020) Vol. 105, pp. 105819-105819
Closed Access | Times Cited: 47

Showing 1-25 of 47 citing articles:

Modifying the structure, physicochemical properties, and foaming ability of amaranth protein by dual pH-shifting and ultrasound treatments
Juan José Figueroa-González, C. Lobato‐Calleros, E.J. Vernon‐Carter, et al.
LWT (2021) Vol. 153, pp. 112561-112561
Open Access | Times Cited: 91
Characterization of the binding behavior, structure and foaming properties of bovine α-lactalbumin combined with saponin by the multi-spectroscopic and silico approaches
Ruijie Shi, Wei Chen, Fei Pan, et al.
Food Hydrocolloids (2021) Vol. 124, pp. 107259-107259
Closed Access | Times Cited: 56
Mild heating assisted alkaline pH shifting modify the egg white protein: The mechanism and the enhancement of emulsifying properties
Yali Yu, Yu Guan, Hedi Wen, et al.
LWT (2021) Vol. 151, pp. 112094-112094
Closed Access | Times Cited: 55
Insight into binding mechanism between three whey proteins and mogroside V by multi-spectroscopic and silico methods: Impacts on structure and foaming properties
Jinzhe Li, Yuxuan Huang, Wenjuan Zhang, et al.
Food Hydrocolloids (2022) Vol. 135, pp. 108207-108207
Closed Access | Times Cited: 35
Improving gas-water interface properties and bioactivities of α-lactalbumin induced by three structurally different saponins
Yuxuan Huang, Jinzhe Li, Yue Liu, et al.
Food Hydrocolloids (2023) Vol. 138, pp. 108463-108463
Closed Access | Times Cited: 35
pH-induced egg white protein foaming properties enhancement: Insight into protein structure and quantitative proteomic analysis at protein adsorption layer
Ting Zhang, Tingting Chen, Hongyu Jiang, et al.
Food Hydrocolloids (2023) Vol. 144, pp. 109060-109060
Closed Access | Times Cited: 29
Characterization of the extreme pH-induced molten globule state of soy protein isolate and its influence on functional properties
Lei Wang, Jiayu Wen, Luying Wang, et al.
Food Hydrocolloids (2023) Vol. 144, pp. 109040-109040
Closed Access | Times Cited: 27
Elucidating the interaction mechanism of rice glutelin and soybean 11S globulin using multi-spectroscopy and molecular dynamics simulation methods
Pengyu Zhu, Chunmin Ma, Yang Yang, et al.
Food Chemistry (2024) Vol. 442, pp. 138615-138615
Closed Access | Times Cited: 7
Enhancement of soy protein functionality by conjugation or complexation with polysaccharides or polyphenols: A review
Chao Qiu, Yaxu Meng, Zhiheng Zhang, et al.
Comprehensive Reviews in Food Science and Food Safety (2025) Vol. 24, Iss. 1
Closed Access
Citric Acid Improves Egg White Protein Foaming Characteristics and Meringue 3D Printing Performance
Huajiang Zhang, Shihui Hua, Mengzhuo Liu, et al.
Foods (2025) Vol. 14, Iss. 2, pp. 198-198
Open Access
pH-induced adsorption behavior and foaming properties of ovalbumin-lysozyme heteroprotein complexes at the air-water interface: Multi-spectroscopy and molecular dynamics simulations
Zhaohui Yan, Zhiyuan Zheng, Sijia Cao, et al.
Food Hydrocolloids (2025), pp. 111097-111097
Closed Access
The mechanism of 3D-printed high internal phase Pickering emulsion gels improved by soybean protein isolate / bacterial cellulose co-assemblies
Fan Zhao, Jiaoqiong Liu, Jiaxin Zhao, et al.
International Journal of Biological Macromolecules (2025), pp. 140435-140435
Closed Access
Interaction of rice glutelin with soybean 7S globulin formed co-assemblies with improved functional properties
Yang Yang, Ming-qian Wu, Pengyu Zhu, et al.
Food Chemistry (2025), pp. 143270-143270
Closed Access
Nano-architectural assembly of soy proteins: A promising strategy to fabricate nutraceutical nanovehicles
Chuan‐He Tang
Advances in Colloid and Interface Science (2021) Vol. 291, pp. 102402-102402
Closed Access | Times Cited: 42
Insight into binding behavior, structure, and foam properties of α-lactalbumin/glycyrrhizic acid complex in an acidic environment
Ruijie Shi, Yue Liu, Yue Ma, et al.
Food Hydrocolloids (2021) Vol. 125, pp. 107411-107411
Closed Access | Times Cited: 39
Fabrication and characterization of high internal phase Pickering emulsions based on pH-mediated soy protein-epigallocatechin-3-gallate hydrophobic and hydrophilic nano-stabilizer
Jiayu Wen, Hainan Jin, Lei Wang, et al.
LWT (2023) Vol. 179, pp. 114638-114638
Open Access | Times Cited: 17
Synergistic effect of pH-shift and controlled heating on improving foaming properties of pea vicilin and its adsorption behavior at the air-water interface
Liuyi Chang, Bingcan Chen, Jiajia Rao
Food Hydrocolloids (2023) Vol. 145, pp. 109022-109022
Closed Access | Times Cited: 14
Soy protein isolate: an overview on foaming properties and air–liquid interface
Jiaxin Li, Xiaoqing Yang, Mohammed Sharif Swallah, et al.
International Journal of Food Science & Technology (2021) Vol. 57, Iss. 1, pp. 188-200
Closed Access | Times Cited: 34
Plant proteins and their colloidal state
Christophe Schmitt, Lionel Bovetto, Johann Buczkowski, et al.
Current Opinion in Colloid & Interface Science (2021) Vol. 56, pp. 101510-101510
Closed Access | Times Cited: 33
Oxidation induced by dielectric barrier discharge (DBD) plasma treatment reduces IgG/IgE binding capacity and improves the functionality of glycinin
Zhiwei Liu, Yingxue Zhou, Feng Wang, et al.
Food Chemistry (2021) Vol. 363, pp. 130300-130300
Closed Access | Times Cited: 28
The effect of trehalose on the thermodynamic stability and emulsification of soybean 11S globulin in the molten globule state
Pengyu Zhu, Yang Yang, Ling Zou, et al.
Food Hydrocolloids (2021) Vol. 118, pp. 106811-106811
Closed Access | Times Cited: 23
Constructing soybean protein isolate /bacterial cellulose co-assemblies by pH shifting treatment: Molecular conformation and physicochemical properties
Xinbo Zhuang, Sunhui Yan, Cheng Luo, et al.
Food Chemistry (2024) Vol. 460, pp. 140628-140628
Closed Access | Times Cited: 2
Molten globule-state protein structure: Perspectives from food processing applications
Kangshuai Lou, Yuanrong Zheng, Libin Wang, et al.
Food Research International (2024) Vol. 198, pp. 115318-115318
Closed Access | Times Cited: 2
Changes of structure and functional properties of rice protein in the fresh edible rice during the seed development
Dan Li, Mingjing Yao, Yang Yang, et al.
Food Science and Human Wellness (2023) Vol. 12, Iss. 5, pp. 1850-1860
Open Access | Times Cited: 7
Effects of tetrasodium pyrophosphate coupled with soy protein isolate on the emulsion gel properties of oxidative myofibrillar protein
Liu Jun, Ze Yu, Wenru Xie, et al.
Food Chemistry (2022) Vol. 408, pp. 135208-135208
Closed Access | Times Cited: 12
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