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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:

Structure and acid-induced gelation properties of soy protein isolate–maltodextrin glycation conjugates with ultrasonic pretreatment
Chengbin Zhao, Huanhuan Yin, Jiannan Yan, et al.
Food Hydrocolloids (2020) Vol. 112, pp. 106278-106278
Closed Access | Times Cited: 119

Showing 1-25 of 119 citing articles:

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: 106
Structural characteristics and acid-induced emulsion gel properties of heated soy protein isolate–soy oligosaccharide glycation conjugates
Chengbin Zhao, Zejun Chu, Yuxuan Mao, et al.
Food Hydrocolloids (2022) Vol. 137, pp. 108408-108408
Closed Access | Times Cited: 66
Soy protein isolate-citrus pectin composite hydrogels induced by TGase and ultrasonic treatment: Potential targeted delivery system for probiotics
Yahui Liu, Lezhen Dong, Ying Li, et al.
Food Hydrocolloids (2023) Vol. 143, pp. 108901-108901
Closed Access | Times Cited: 53
Gel properties of rice proteins-pectin composite and the delivery potential for curcumin: Based on different concentrations and the degree of esterification of pectin
Tianfu Cheng, Zhongjiang Wang, Fuwei Sun, et al.
Food Hydrocolloids (2023) Vol. 146, pp. 109305-109305
Closed Access | Times Cited: 50
Effect of glycosylation on soy protein isolate–sodium carboxymethyl cellulose conjugates heat-induced gels and their applications as carriers of riboflavin
Fuwei Sun, Jing Xu, Ting‐Fang Wang, et al.
Food Hydrocolloids (2024) Vol. 153, pp. 110072-110072
Closed Access | Times Cited: 17
Effect of different valence metal cations on the gel characteristics and microstructure of Inca peanut albumin gels
Honglang Liu, Yongqing Wu, Yanxin Li, et al.
Food Hydrocolloids (2024) Vol. 151, pp. 109783-109783
Closed Access | Times Cited: 15
Glycation of Plant Proteins Via Maillard Reaction: Reaction Chemistry, Technofunctional Properties, and Potential Food Application
Ines Kutzli, Jochen Weiß, Monika Gibis
Foods (2021) Vol. 10, Iss. 2, pp. 376-376
Open Access | Times Cited: 98
Effect of ultrasonic on the structure and quality characteristics of quinoa protein oxidation aggregates
Hongwei Cao, Rulian Sun, Junru Shi, et al.
Ultrasonics Sonochemistry (2021) Vol. 77, pp. 105685-105685
Open Access | Times Cited: 97
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: 93
Ultrasound heat treatment effects on structure and acid-induced cold set gel properties of soybean protein isolate
Chengbin Zhao, Zejun Chu, Zhenchi Miao, et al.
Food Bioscience (2020) Vol. 39, pp. 100827-100827
Open Access | Times Cited: 87
Ultrasound-assisted Maillard reaction of ovalbumin/xylose: The enhancement of functional properties and its mechanism
Xuanting Liu, Qi Yang, Meng Yang, et al.
Ultrasonics Sonochemistry (2021) Vol. 73, pp. 105477-105477
Open Access | Times Cited: 84
Ultrasonic structural modification of myofibrillar proteins from Coregonus peled improves emulsification properties
Xiaorong Deng, Yigang Ma, Yongdong Lei, et al.
Ultrasonics Sonochemistry (2021) Vol. 76, pp. 105659-105659
Open Access | Times Cited: 78
Effect of ultrasonic treatment on the structure and functional properties of mantle proteins from scallops (Patinopecten yessoensis)
Qiuyue Ding, Guifang Tian, Xianghong Wang, et al.
Ultrasonics Sonochemistry (2021) Vol. 79, pp. 105770-105770
Open Access | Times Cited: 61
Ultra-stable high internal phase emulsions stabilized by protein-anionic polysaccharide Maillard conjugates
Behraad Tirgarian, Jamshid Farmani, Reza Farahmandfar, et al.
Food Chemistry (2022) Vol. 393, pp. 133427-133427
Open Access | Times Cited: 61
The influence of protease hydrolysis of lactic acid bacteria on the fermentation induced soybean protein gel: Protein molecule, peptides and amino acids
Yiming Ren, Liang Li
Food Research International (2022) Vol. 156, pp. 111284-111284
Closed Access | Times Cited: 59
Protein-polysaccharide interactions for the fabrication of bioactive-loaded nanocarriers: Chemical conjugates and physical complexes
Seid Reza Falsafi, Hadis Rostamabadi, Katarzyna Samborska, et al.
Pharmacological Research (2022) Vol. 178, pp. 106164-106164
Closed Access | Times Cited: 56
Effect of pH and protein-polysaccharide ratio on the intermolecular interactions between amaranth proteins and xanthan gum to produce electrostatic hydrogels
M.C. Cortez-Trejo, Juan de Dios Figueroa‐Cárdenas, David Quintanar‐Guerrero, et al.
Food Hydrocolloids (2022) Vol. 129, pp. 107648-107648
Closed Access | Times Cited: 54
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: 49
Continuous cyclic wet heating glycation to prepare myofibrillar protein-glucose conjugates: A study on the structures, solubility and emulsifying properties
Yali Li, Yujuan Xu, Xinglian Xu
Food Chemistry (2022) Vol. 388, pp. 133035-133035
Closed Access | Times Cited: 47
Ultrasonic pretreatment improved the physicochemical properties and riboflavin delivery ability of transglutaminase-catalyzed soy protein isolate gel
Peng Zhang, Zhong-yu Bao, Hui Wang, et al.
Food Hydrocolloids (2022) Vol. 131, pp. 107782-107782
Closed Access | Times Cited: 44
Effect of heat treatment on the nonlinear rheological properties of acid-induced soy protein isolate gels modified by high-pressure homogenization
Zhigang Huang, Xueying Wang, Jiayi Zhang, et al.
LWT (2022) Vol. 157, pp. 113094-113094
Open Access | Times Cited: 39
Synergistic influence of ultrasound and dietary fiber addition on transglutaminase-induced peanut protein gel and its application for encapsulation of lutein
Chengbin Zhao, Fang Wang, Xinbiao Yang, et al.
Food Hydrocolloids (2022) Vol. 137, pp. 108374-108374
Closed Access | Times Cited: 38
Effects of glycation methods on the interfacial behavior and emulsifying performance of soy protein isolate-gum Arabic conjugates
Sirui Feng, Suyun Zhang, Minghao Jiang, et al.
International Journal of Biological Macromolecules (2023) Vol. 233, pp. 123554-123554
Closed Access | Times Cited: 35
Utilization of ultrasound and glycation to improve functional properties and encapsulated efficiency of proteins in anthocyanins
Huijun Cui, Zhihuan Zang, Qiao Jiang, et al.
Food Chemistry (2023) Vol. 419, pp. 135899-135899
Closed Access | Times Cited: 32
Interactions of soy protein isolate with common and waxy corn starches and their effects on acid-induced cold gelation properties of complexes
Chengbin Zhao, Zhenchi Miao, Qi Qi, et al.
Food Chemistry X (2023) Vol. 18, pp. 100671-100671
Open Access | Times Cited: 29
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