Open Access Helper

OpenAlex Citation Counts

OpenAlex Citations Logo

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:

Experimental and molecular docking study of the binding interactions between bovine α-lactalbumin and oleuropein
Iman Katouzian, Seid Mahdi Jafari, Yahya Maghsoudlou, et al.
Food Hydrocolloids (2020) Vol. 105, pp. 105859-105859
Closed Access | Times Cited: 38

Showing 1-25 of 38 citing articles:

An Overview on Materials and Techniques in 3D Bioprinting Toward Biomedical Application
Saeedeh Vanaei, Mohammad Salemizadeh Parizi, Saeedeh Vanaei, et al.
Engineered Regeneration (2020) Vol. 2, pp. 1-18
Open Access | Times Cited: 225
Nanostructures of protein-polysaccharide complexes or conjugates for encapsulation of bioactive compounds
Qing Zhang, Yangying Zhou, Wenting Yue, et al.
Trends in Food Science & Technology (2021) Vol. 109, pp. 169-196
Closed Access | Times Cited: 127
Screening, identification, and application of nucleic acid aptamers applied in food safety biosensing
Ruobing Liu, Fuyuan Zhang, Yaxin Sang, et al.
Trends in Food Science & Technology (2022) Vol. 123, pp. 355-375
Closed Access | Times Cited: 81
Active edible packaging based on milk proteins: A route to carry and deliver nutraceuticals
Davor Daniloski, Anka Trajkovska Petkoska, N. Alice Lee, et al.
Trends in Food Science & Technology (2021) Vol. 111, pp. 688-705
Closed Access | Times Cited: 65
Bovine α-lactalbumin: Source, extraction, techno-functional properties, and applications as a (nano-) delivery system for nutraceuticals
Rizwan Ahmed Bhutto, Noor ul ain Hira Bhutto, Yuting Fan, et al.
Trends in Food Science & Technology (2024) Vol. 146, pp. 104381-104381
Closed Access | Times Cited: 9
Investigating the Therapeutic Effects of Ferroptosis on Myocardial Ischemia‐Reperfusion Injury Using a Dual‐Locking Mitochondrial Targeting Strategy
Junling Yin, Xueying Zheng, Yuxi Zhao, et al.
Angewandte Chemie International Edition (2024) Vol. 63, Iss. 21
Closed Access | Times Cited: 7
Flavor–food ingredient interactions in fortified or reformulated novel food: Binding behaviors, manipulation strategies, sensory impacts, and future trends in delicious and healthy food design
Xiao Chen, Wangang Zhang, Siew Young Quek, et al.
Comprehensive Reviews in Food Science and Food Safety (2023) Vol. 22, Iss. 5, pp. 4004-4029
Closed Access | Times Cited: 18
Investigation of soybean lipophilic proteins as carriers for vitamin B12: Focus on interaction mechanism, physicochemical functionality, and digestion characteristics
Lijia Li, Tian Gao, Xixi Wu, et al.
Food Chemistry (2023) Vol. 424, pp. 136435-136435
Closed Access | Times Cited: 14
A non-covalent binding strategy for the stabilization of fish collagen triple helices to promote its applications
Zhening Sun, Yihao Ge, Xinhui Cai, et al.
Food Hydrocolloids (2024) Vol. 152, pp. 109896-109896
Closed Access | Times Cited: 5
Complexation of ellagic acid with α-lactalbumin and its antioxidant property
Mengxue Diao, Yuan Liang, Jingqi Zhao, et al.
Food Chemistry (2021) Vol. 372, pp. 131307-131307
Closed Access | Times Cited: 34
Enhanced cytotoxicity and antioxidant capacity of kaempferol complexed with α-lactalbumin
Mengxue Diao, Yuan Liang, Jingqi Zhao, et al.
Food and Chemical Toxicology (2021) Vol. 153, pp. 112265-112265
Closed Access | Times Cited: 32
Noncovalent interaction mechanism and functional properties of flavonoid glycoside-β-lactoglobulin complexes
Min Fu, Lizhi Gao, Qin Geng, et al.
Food & Function (2023) Vol. 14, Iss. 3, pp. 1357-1368
Closed Access | Times Cited: 11
Spectroscopic, molecular docking and molecular dynamic simulation studies on the complexes of β-lactoglobulin, safranal and oleuropein
Shohreh Vanaei, Mohammad Salemizadeh Parizi, Saeed Abdolhosseini, et al.
International Journal of Biological Macromolecules (2020) Vol. 165, pp. 2326-2337
Closed Access | Times Cited: 31
Protective effects of three structurally similar polyphenolic compounds against oxidative damage and their binding properties to human serum albumin
Chuanying Zhang, Jiao Guan, Jiaxing Zhang, et al.
Food Chemistry (2021) Vol. 349, pp. 129118-129118
Closed Access | Times Cited: 30
Exploration of binding mechanism of apigenin to pepsin: Spectroscopic analysis, molecular docking, enzyme activity and antioxidant assays
Jinying Guo, Chuanfa Gan, Bowen Cheng, et al.
Spectrochimica Acta Part A Molecular and Biomolecular Spectroscopy (2022) Vol. 290, pp. 122281-122281
Closed Access | Times Cited: 20
Strategies to Broaden the Applications of Olive Biophenols Oleuropein and Hydroxytyrosol in Food Products
Mariana Monteiro, Andreia F. R. Silva, Daniela Resende, et al.
Antioxidants (2021) Vol. 10, Iss. 3, pp. 444-444
Open Access | Times Cited: 25
Investigation of binding interaction between bovine α-lactalbumin and procyanidin B2 by spectroscopic methods and molecular docking
Yuting Fan, Qing‐Yu He, Chao Gan, et al.
Food Chemistry (2022) Vol. 384, pp. 132509-132509
Closed Access | Times Cited: 15
Molecular interactions involved in the complexation process between buffalo whey proteins concentrate and folic acid
Leandro Fabián Bustos, María Alicia Judis, Franco Emanuel Vasile, et al.
Food Chemistry (2022) Vol. 396, pp. 133734-133734
Closed Access | Times Cited: 15
Changes on the conformational and functional properties of soybean protein isolate induced by quercetin
Yating Zhang, Ruiyang Hou, Beibei Zhu, et al.
Frontiers in Nutrition (2022) Vol. 9
Open Access | Times Cited: 15
Functionalization of bovine whey proteins by dietary phenolics from molecular-level fabrications and mixture-level combinations
Gang Wu, Xiaodan Hui, Xi Gong, et al.
Trends in Food Science & Technology (2021) Vol. 110, pp. 107-119
Closed Access | Times Cited: 20
Combination of α-lactalbumin and gum arabic for microencapsulation of L-menthol: The effects on flavor release during storage and rehydration
Siyi Peng, Jiajia Zhao, Yaru Wang, et al.
Food Research International (2023) Vol. 167, pp. 112632-112632
Closed Access | Times Cited: 7
Influence of peroxyl radical-induced oxidation on structural characteristics, emulsifying, and foaming properties of α-lactalbumin
Huimin Huang, Jiang Yi, Yuting Fan
LWT (2022) Vol. 163, pp. 113590-113590
Open Access | Times Cited: 12
Characterization and antibacterial activity study of α-Lactalbumin-carvacrol complex
Mengxue Diao, Mi Yan, Yingyi Wang, et al.
Food Chemistry (2022) Vol. 397, pp. 133820-133820
Closed Access | Times Cited: 12
Binding of Licochalcone A to Whey Protein Enhancing Its Antioxidant Activity and Maintaining Its Antibacterial Activity
Xue Shen, Shiqi Xue, Yuying Tan, et al.
Journal of Agricultural and Food Chemistry (2022) Vol. 70, Iss. 50, pp. 15917-15927
Closed Access | Times Cited: 11
Thermodynamic and functional changes of alpha-chymotrypsin after interaction with gallic acid
Seyedeh Zohreh Vahedi, Sadegh Farhadian, Behzad Shareghi, et al.
Spectrochimica Acta Part A Molecular and Biomolecular Spectroscopy (2024) Vol. 313, pp. 124109-124109
Closed Access | Times Cited: 1
Page 1 - Next Page

Scroll to top