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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:

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

Showing 1-25 of 56 citing articles:

Non-covalent interaction of soy protein isolate and catechin: Mechanism and effects on protein conformation
Shicheng Dai, Ziteng Lian, Weijie Qi, et al.
Food Chemistry (2022) Vol. 384, pp. 132507-132507
Closed Access | Times Cited: 185
Deciphering the non-covalent binding patterns of three whey proteins with rosmarinic acid by multi-spectroscopic, molecular docking and molecular dynamics simulation approaches
Yingcong Lu, Ru Zhao, Ce Wang, et al.
Food Hydrocolloids (2022) Vol. 132, pp. 107895-107895
Closed Access | Times Cited: 85
Low temperature extrusion promotes transglutaminase cross-linking of whey protein isolate and enhances its emulsifying properties and water holding capacity
Jinpeng Li, Jinfeng Fu, Yue Ma, et al.
Food Hydrocolloids (2021) Vol. 125, pp. 107410-107410
Closed Access | Times Cited: 83
Effects of ultrasound synergized with microwave on structure and functional properties of transglutaminase-crosslinked whey protein isolate
Wenjuan Zhang, Panpan Zhao, Jinzhe Li, et al.
Ultrasonics Sonochemistry (2022) Vol. 83, pp. 105935-105935
Open Access | Times Cited: 53
Biological activities and in vitro digestion characteristics of glycosylated α-lactalbumin prepared by microwave heating: Impacts of ultrasonication
Yue Ma, Yue Liu, Haiying Yu, et al.
LWT (2022) Vol. 158, pp. 113141-113141
Open Access | Times Cited: 36
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
Mechanism of interaction between astaxanthin and soy protein fibrils: Effects on complexes structure, rheological properties and bioaccessibility
Ning Li, Yifan Cui, Yian Liu, et al.
Food Hydrocolloids (2023) Vol. 146, pp. 109227-109227
Closed Access | Times Cited: 24
W/O/W emulsions stabilized with whey protein concentrate and pectin: Effects on storage, pasteurization, and gastrointestinal viability of Lacticaseibacillus rhamnosus
Zhiqiang Liang, Hong Wei Chu, Zhanqun Hou, et al.
International Journal of Biological Macromolecules (2023) Vol. 232, pp. 123477-123477
Closed Access | Times Cited: 21
Study of the mechanism of non-covalent interactions between chlorogenic acid and soy protein isolate: Multi-spectroscopic, in vitro, and computational docking analyses
Nan Ma, Jiahui Duan, Guowei Zhou, et al.
Food Chemistry (2024) Vol. 457, pp. 140084-140084
Closed Access | Times Cited: 6
Protection of Bortezomib Via Beta-Hydroxy Ketone Skeleton in Doxorubicin and the Interaction with Bovine Serum Albumin: Spectroscopic and Molecular Docking Studies
Shan Qiao, Yun S. Song, Dong Xu, et al.
(2025)
Closed Access
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
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
Interfacial adsorption behavior and interaction mechanism in saponin–protein composite systems: A review
Yingyan Li, Xiuying Liu, He Liu, et al.
Food Hydrocolloids (2022) Vol. 136, pp. 108295-108295
Closed Access | Times Cited: 28
Physical treatment synergized with natural surfactant for improving gas–water interfacial behavior and foam characteristics of α-lactalbumin
Jinzhe Li, Yuxuan Huang, Xinhui Peng, et al.
Ultrasonics Sonochemistry (2023) Vol. 95, pp. 106369-106369
Open Access | Times Cited: 19
Canola Seed Protein: Pretreatment, Extraction, Structure, Physicochemical and Functional Characteristics
Huipeng Zhu, Lu Wang, Xiaoyu Li, et al.
Foods (2024) Vol. 13, Iss. 9, pp. 1357-1357
Open Access | Times Cited: 5
Binding interaction and stability of alpha-lactalbumin and retinol: Effects of pre- or post-acidification
Wei Chen, Jinzhe Li, Yue Ma, et al.
Food Hydrocolloids (2022) Vol. 135, pp. 108140-108140
Closed Access | Times Cited: 25
Structure and rheological properties of extruded whey protein isolate: Impact of inulin
Jinpeng Li, Jiajie Yang, Jinzhe Li, et al.
International Journal of Biological Macromolecules (2022) Vol. 226, pp. 1570-1578
Closed Access | Times Cited: 22
Non-covalent interaction between hemp seed globulin and two hemp seed phenolic compounds: Mechanism and effects on protein structure, bioactivity, and in vitro simulated digestion
Peng‐Wei Xu, Xiaojie Yue, Xiaofan Yuan, et al.
International Journal of Biological Macromolecules (2023) Vol. 255, pp. 128077-128077
Closed Access | Times Cited: 12
New Insights into the Inhibition of Hesperetin on Polyphenol Oxidase: Inhibitory Kinetics, Binding Characteristics, Conformational Change and Computational Simulation
Xinyue Hong, Xiaoqiao Luo, Lang‐Hong Wang, et al.
Foods (2023) Vol. 12, Iss. 4, pp. 905-905
Open Access | Times Cited: 11
Preparation of core–shell hordein/pectin nanoparticles as quercetin delivery matrices: Physicochemical properties and colon-specific release analyses
Xiaomin Zhang, Zihao Wei, Yuanjing Sun, et al.
Food Research International (2023) Vol. 170, pp. 112971-112971
Closed Access | Times Cited: 11
Effect of Alkyl Peroxyl Radical Oxidation on the Oxidative Stability of Walnut Protein Emulsions and Their Adsorbed Proteins
Xue Wang, Qingzhi Wu, Xiaoying Mao, et al.
Foods (2024) Vol. 13, Iss. 10, pp. 1513-1513
Open Access | Times Cited: 3
Bark extractives as sources of carbon-efficient functional precursors and materials
Xun Niu, Yunxiang He, Oliver Musl, et al.
The Innovation Materials (2024) Vol. 2, Iss. 2, pp. 100074-100074
Open Access | Times Cited: 3
Complex plant protein prepared from rice protein and pea protein: Improve the thermal stability of betanin
Ting Hu, Jun Chen, Xuemei He, et al.
Food Research International (2022) Vol. 164, pp. 112341-112341
Closed Access | Times Cited: 18
Intervening Effect of Polysaccharides on Structured Soy-Based Meat Analogs by High-Moisture Extrusion
Yu Zhao, Wenjie Sui, Jingxin Zhang, et al.
Food and Bioprocess Technology (2024)
Closed Access | Times Cited: 3
Non-covalent interaction and digestive characteristics between α-lactalbumin and safflower yellow: Impacts of microwave heating temperature
Jinzhe Li, Yue Liu, Tianqi Li, et al.
LWT (2022) Vol. 159, pp. 113206-113206
Open Access | Times Cited: 17
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