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:

Assembly behavior, structural characterization and rheological properties of legume proteins based amyloid fibrils
Ting Li, Li Wang, Xinxia Zhang, et al.
Food Hydrocolloids (2020) Vol. 111, pp. 106396-106396
Closed Access | Times Cited: 126

Showing 1-25 of 126 citing articles:

Modification approaches of plant-based proteins to improve their techno-functionality and use in food products
Maryam Nikbakht Nasrabadi, Ali Sedaghat Doost, Raffaele Mezzenga
Food Hydrocolloids (2021) Vol. 118, pp. 106789-106789
Open Access | Times Cited: 449
Changes in structure, rheological property and antioxidant activity of soy protein isolate fibrils by ultrasound pretreatment and EGCG
Xiaohong Tong, Jia Cao, Tian Tian, et al.
Food Hydrocolloids (2021) Vol. 122, pp. 107084-107084
Closed Access | Times Cited: 157
Protein fibrils from different food sources: A review of fibrillation conditions, properties, applications and research trends
Meng Yuan, Zihao Wei, Changhu Xue
Trends in Food Science & Technology (2022) Vol. 121, pp. 59-75
Closed Access | Times Cited: 103
Plant Protein Amyloid Fibrils for Multifunctional Sustainable Materials
Ting Li, Jiangtao Zhou, Mohammad Peydayesh, et al.
Advanced Sustainable Systems (2023) Vol. 7, Iss. 4
Open Access | Times Cited: 54
Fabrication of high strength cold-set sodium alginate/whey protein nanofiber double network hydrogels and their interaction with curcumin
Sijie Wu, Lu Wang, Yingying Zhao, et al.
Food Research International (2023) Vol. 165, pp. 112490-112490
Closed Access | Times Cited: 44
Study on the formation mechanism of pea protein nanofibrils and the changes of structural properties of fibril under different pH and temperature
Chaoran Liu, Di Wu, Pengjie Wang, et al.
Food Hydrocolloids (2024) Vol. 150, pp. 109735-109735
Closed Access | Times Cited: 12
Formation, structural characteristics, foaming and emulsifying properties of rice glutelin fibrils
Ting Li, Li Wang, Han Geng, et al.
Food Chemistry (2021) Vol. 354, pp. 129554-129554
Closed Access | Times Cited: 81
Development of pH-responsive emulsions stabilized by whey protein fibrils
Fengzhan Cui, David Julian McClements, Xuebo Liu, et al.
Food Hydrocolloids (2021) Vol. 122, pp. 107067-107067
Closed Access | Times Cited: 73
Improved water solubility, chemical stability, antioxidant and anticancer activity of resveratrol via nanoencapsulation with pea protein nanofibrils
Jiang Yi, Qing‐Yu He, Gaofei Peng, et al.
Food Chemistry (2021) Vol. 377, pp. 131942-131942
Closed Access | Times Cited: 67
Oat Plant Amyloids for Sustainable Functional Materials
Jiangtao Zhou, Ting Li, Mohammad Peydayesh, et al.
Advanced Science (2021) Vol. 9, Iss. 4
Open Access | Times Cited: 65
Recent advances of interfacial and rheological property based techno-functionality of food protein amyloid fibrils
Jianxiong Yue, Xiaolin Yao, Qingxia Gou, et al.
Food Hydrocolloids (2022) Vol. 132, pp. 107827-107827
Closed Access | Times Cited: 62
Effect mechanism of ultrasound pretreatment on fibrillation Kinetics, physicochemical properties and structure characteristics of soy protein isolate nanofibrils
Anna Hu, Liang Li
Ultrasonics Sonochemistry (2021) Vol. 78, pp. 105741-105741
Open Access | Times Cited: 57
Enhancement of emulsification properties by modulation of egg white protein fibril structure with different heating times
Wanyi Dong, Xinyue Zhang, Lixian Ding, et al.
Food Hydrocolloids (2022) Vol. 135, pp. 108203-108203
Closed Access | Times Cited: 53
Evaluation of the impact of stirring on the formation, structural changes and rheological properties of ovalbumin fibrils
Yaru Wang, Yang Qin, Yanan Du, et al.
Food Hydrocolloids (2022) Vol. 128, pp. 107615-107615
Closed Access | Times Cited: 46
Formation of pea protein amyloid fibrils to stabilize high internal phase emulsions for encapsulation of lutein
Huaqian Wu, Yingqun Nian, Yanhua Liu, et al.
Journal of Functional Foods (2022) Vol. 94, pp. 105110-105110
Open Access | Times Cited: 43
Formation and characterization of plant-based amyloid fibrils from hemp seed protein
Ines Kutzli, Jiangtao Zhou, Ting Li, et al.
Food Hydrocolloids (2022) Vol. 137, pp. 108307-108307
Open Access | Times Cited: 41
Morphology, Formation Kinetics and Core Composition of Pea and Soy 7S and 11S Globulin Amyloid Fibrils
Yuran Zhang, Derek R. Dee
Journal of Agricultural and Food Chemistry (2023) Vol. 71, Iss. 11, pp. 4755-4765
Closed Access | Times Cited: 29
Improved water solubility, antioxidant, and sustained-release properties of curcumin through the complexation with soy protein fibrils
Fuyun Ji, Jingjing Xu, Huihui Liu, et al.
LWT (2023) Vol. 180, pp. 114723-114723
Open Access | Times Cited: 27
Ultrasound‒treated soy protein fibrils: A potential vehicle for curcumin with improved water solubility, antioxidant activity and sustained‒release property
Fuyun Ji, Zijun Wang, Xiaohui Bai, et al.
Food Hydrocolloids (2023) Vol. 143, pp. 108929-108929
Closed Access | Times Cited: 27
Comparison of the assembly behavior and structural characteristics of arachin and conarachin amyloid-like fibrils
Yang Qin, Yaru Wang, Yanan Du, et al.
Food Hydrocolloids (2023) Vol. 138, pp. 108479-108479
Closed Access | Times Cited: 25
Food-derived protein amyloid-like fibrils: Fibrillation mechanism, structure, and recent advances for the stabilization of emulsions
Yue Xu, Chunmin Ma, Yang Yang, et al.
Food Hydrocolloids (2023) Vol. 145, pp. 109146-109146
Closed Access | Times Cited: 24
Effects of CaCl2 concentration on fibrils formation and characteristics of soybean protein isolate and β-conglycinin/glycinin
Liming Miao, Jianyu Zhu, Xinhui Peng, et al.
Food Hydrocolloids (2023) Vol. 142, pp. 108769-108769
Closed Access | Times Cited: 22
Characteristics of soy protein hydrolysate nanofibrils and their stabilization mechanism for Pickering emulsion: Interfacial properties, Rheology and stability
Di An, Song Zhai, Li Liang
LWT (2023) Vol. 189, pp. 115473-115473
Open Access | Times Cited: 20
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: 11
Elucidating the modulatory influence of Hofmeister divalent ions on the structural dynamics and rheological properties of soy protein amyloid fibrils
Zichen Cao, Xiaoshuai Wang, Jingwen Zhao, et al.
Food Hydrocolloids (2024) Vol. 151, pp. 109871-109871
Closed Access | Times Cited: 10
Page 1 - Next Page

Scroll to top