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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:

Molecular interaction of soybean glycinin and β-conglycinin with (−)-epigallocatechin gallate induced by pH changes
Yaxuan Yang, Qiming Wang, Lin Lei, et al.
Food Hydrocolloids (2020) Vol. 108, pp. 106010-106010
Closed Access | Times Cited: 109

Showing 1-25 of 109 citing articles:

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: 77
Different interactions driving the binding of soy proteins (7S/11S) and flavonoids (quercetin/rutin): Alterations in the conformational and functional properties of soy proteins
Yijia Jia, Xinyue Yan, Yuyang Huang, et al.
Food Chemistry (2022) Vol. 396, pp. 133685-133685
Closed Access | Times Cited: 66
Development of protein-polyphenol particles to stabilize high internal phase Pickering emulsions by polyphenols' structure
Yang Chen, Mengying Yao, Peng Su, et al.
Food Chemistry (2023) Vol. 428, pp. 136773-136773
Closed Access | Times Cited: 56
Combination and precipitation mechanism of soy protein and tea polyphenols
Shicheng Dai, Tianhe Xu, Yue Yuan, et al.
Food Hydrocolloids (2023) Vol. 146, pp. 109197-109197
Closed Access | Times Cited: 46
Emerging technologies to improve plant protein functionality with protein-polyphenol interactions
Woojeong Kim, Yong Wang, Cordelia Selomulya
Trends in Food Science & Technology (2024) Vol. 147, pp. 104469-104469
Open Access | Times Cited: 32
Co-delivery mechanism of curcumin/catechin complex by modified soy protein isolate: Emphasizing structure, functionality, and intermolecular interaction
Hengpeng Wang, Zhihua Li, Yang Meng, et al.
Food Hydrocolloids (2024) Vol. 152, pp. 109958-109958
Closed Access | Times Cited: 18
Advancing the pH-driven encapsulation technique of curcumin: Molecular interaction shifts due to structural and charge variations
Hanyu Li, Minghui Zhao, Jinghong Li, et al.
Food Hydrocolloids (2024) Vol. 152, pp. 109952-109952
Closed Access | Times Cited: 15
Impact of tannic acid addition on the structural and functional properties of soy protein-based high-moisture extruded meat analogues optimized using Artificial Intelligence
Saqib Gulzar, Mohamed Tagrida, Olga Martín–Belloso, et al.
Food Structure (2025), pp. 100407-100407
Open Access | Times Cited: 1
Entrapment of curcumin in soy protein isolate using the pH-driven method: Nanoencapsulation and formation mechanism
Hanyu Li, Xiaohan Zhang, Congrui Zhao, et al.
LWT (2021) Vol. 153, pp. 112480-112480
Open Access | Times Cited: 78
Formation of soybean protein isolate-hawthorn flavonoids non-covalent complexes: Linking the physicochemical properties and emulsifying properties
Yilun Wang, Jinjie Yang, Shicheng Dai, et al.
Ultrasonics Sonochemistry (2022) Vol. 84, pp. 105961-105961
Open Access | Times Cited: 38
Fabrication of a novel antioxidant emulsifier through tuning the molecular interaction between soy protein isolates and young apple polyphenols
Zhi Chao Song, Huan Zhang, Peng Fei Niu, et al.
Food Chemistry (2023) Vol. 420, pp. 136110-136110
Closed Access | Times Cited: 36
Correlation among molecular structure, air/water interfacial behavior and foam properties of naringin-treated chickpea protein isolates
Yuan Meng, Zihao Wei, Changhu Xue
Food Hydrocolloids (2023) Vol. 147, pp. 109309-109309
Closed Access | Times Cited: 28
Effect of polysaccharides on conformational changes and functional properties of protein-polyphenol binary complexes: A comparative study
Zifan Zhang, Taoran Li, Yubo Zhang, et al.
International Journal of Biological Macromolecules (2023) Vol. 253, pp. 126890-126890
Closed Access | Times Cited: 25
Combining multi–spectroscopy analysis and interfacial properties to research the effect of ultrasonic treatment on soybean protein isolate–tannic acid complexes
Ning Wang, Kaiwen Xing, Wang Zhang, et al.
Food Hydrocolloids (2023) Vol. 145, pp. 109136-109136
Closed Access | Times Cited: 21
Combining different ionic polysaccharides and pH treatment improved functional properties of soybean protein amyloid fibrils through structural modifications
Jianling Feng, Shi Liu, Na Sun, et al.
Food Hydrocolloids (2024) Vol. 153, pp. 110027-110027
Closed Access | Times Cited: 12
Improved stability and anticancer activity of curcumin via pH-driven self-assembly with soy protein isolate
Jie Ren, Hanshuo Wu, Zhi-Hao Lu, et al.
Process Biochemistry (2024) Vol. 137, pp. 217-228
Closed Access | Times Cited: 11
Soy protein-polyphenols conjugates interaction mechanism, characterization, techno-functional and biological properties: An updated review
Muhammad Faisal Manzoor, Xin‐An Zeng, Muhammad Waseem, et al.
Food Chemistry (2024) Vol. 460, pp. 140571-140571
Closed Access | Times Cited: 10
pH-regulated Tannic acid and soybean protein isolate adhesive for enhanced performance in plant-based meat analogues
Zixi Xue, Minghao Zhang, Junting Wang, et al.
Food Research International (2024) Vol. 185, pp. 114289-114289
Closed Access | Times Cited: 9
Insight into the binding characteristics of epigallocatechin-3-O-gallate and alcohol dehydrogenase: Based on the spectroscopic and molecular docking analysis
Xiaodan Zhang, Lili Liu, Yuantu Wang, et al.
Spectrochimica Acta Part A Molecular and Biomolecular Spectroscopy (2024) Vol. 310, pp. 123943-123943
Closed Access | Times Cited: 8
Exploring the effect of L-theanine synergised with EGCG on starch digestibility in ultrasonic field from different perspectives
Zongwei Hao, Zhaofeng Li, Qianxin Zhou, et al.
Food Research International (2025) Vol. 202, pp. 115805-115805
Closed Access
Discovery and Verification of Soybean Sprouting Selection Based on Quality Across Various Origins and Varieties: Varietal Effects on Sprouted Soybean Quality
Minmin Li, Mengying Zhao, Jinfeng Shi, et al.
Food Science & Nutrition (2025) Vol. 13, Iss. 2
Open Access
The interaction mechanisms, and structural changes of the interaction between zein and ferulic acid under different pH conditions
Qiming Wang, Yuwan Tang, Yaxuan Yang, et al.
Food Hydrocolloids (2021) Vol. 124, pp. 107251-107251
Closed Access | Times Cited: 51
Preparation of Pickering emulsion based on soy protein isolate-gallic acid with outstanding antioxidation and antimicrobial
Fengping Yi, Kaiwen Wu, Genfa Yu, et al.
Colloids and Surfaces B Biointerfaces (2021) Vol. 206, pp. 111954-111954
Closed Access | Times Cited: 41
Effects of preheat treatment and polyphenol grafting on the structural, emulsifying and rheological properties of protein isolate from Cinnamomum camphora seed kernel
Xianghui Yan, Junxin Zhao, Zheling Zeng, et al.
Food Chemistry (2022) Vol. 377, pp. 132044-132044
Closed Access | Times Cited: 34
The effect of natural plant-based homogenates as additives on the quality of yogurt: A review
Xiankang Fan, Xiefei Li, Lihui Du, et al.
Food Bioscience (2022) Vol. 49, pp. 101953-101953
Closed Access | Times Cited: 31
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