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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:

Effects of high pressure homogenization on the solubility, foaming, and gel properties of soy 11S globulin
Zhuangli Kang, Rong Bai, Fei Lü, et al.
Food Hydrocolloids (2021) Vol. 124, pp. 107261-107261
Closed Access | Times Cited: 52

Showing 1-25 of 52 citing articles:

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: 52
Composition, functional properties, health benefits and applications of oilseed proteins: A systematic review
Mingxin Zhang, Ou Wang, Shengbao Cai, et al.
Food Research International (2023) Vol. 171, pp. 113061-113061
Closed Access | Times Cited: 35
High-pressure homogenization: A potential technique for transforming insoluble pea protein isolates into soluble aggregates
Lijuan Luo, Zhiming Wang, Yuanyuan Deng, et al.
Food Chemistry (2022) Vol. 397, pp. 133684-133684
Closed Access | Times Cited: 47
High-temperature glycosylation of saccharides to modify molecular conformation of egg white protein and its effect on the stability of high internal phase emulsions
Fei Lu, Yujie Chi, Yuan Chi
Food Research International (2023) Vol. 176, pp. 113825-113825
Closed Access | Times Cited: 25
Effect of konjac glucomannan with different degrees of deacetylation on the gel behavior of transglutaminase induced soybean protein isolate emulsion gels
Yuntao Wang, Hui Zhang, Qing Liang, et al.
Food Hydrocolloids (2023) Vol. 148, pp. 109493-109493
Closed Access | Times Cited: 21
Using ultrasonic-assisted sodium bicarbonate treatment to improve the gel and rheological properties of reduced-salt pork myofibrillar protein
Zhongwei Wu, Xue-Yan Shang, Qin Hou, et al.
Meat Science (2024) Vol. 212, pp. 109465-109465
Closed Access | Times Cited: 11
Elucidating the interaction mechanism of rice glutelin and soybean 11S globulin using multi-spectroscopy and molecular dynamics simulation methods
Pengyu Zhu, Chunmin Ma, Yang Yang, et al.
Food Chemistry (2024) Vol. 442, pp. 138615-138615
Closed Access | Times Cited: 7
A novel approach has been developed to produce pure plant-based gel soy yogurt by combining soy proteins (7S/11S), high pressure homogenization, and glycation reaction
Haibin Ren, Baolong Feng, Hong-Yao Liu, et al.
Food Chemistry X (2024) Vol. 22, pp. 101259-101259
Open Access | Times Cited: 7
Effect of chitooligosaccharides in inhibiting textural deterioration of chicken myofibril protein gel induced by high temperature
Yuntao Wang, Jing Chen, Rui Li, et al.
Food Hydrocolloids (2024) Vol. 153, pp. 110031-110031
Closed Access | Times Cited: 6
Commercial plant protein isolates: The effect of insoluble particles on gelation properties
Senna W.P.M. Janssen, Laurice Pouvreau, Renko de Vries
Food Hydrocolloids (2024) Vol. 154, pp. 110049-110049
Open Access | Times Cited: 6
Effect of corona discharge cold plasma on the structure and emulsification properties of soybean protein isolate
Liming Tan, Xiaohan Hua, Lijun Yin, et al.
Food Hydrocolloids (2024) Vol. 156, pp. 110337-110337
Closed Access | Times Cited: 6
Effects of pre-emulsified safflower oil with magnetic field modified soy 11S globulin on the gel, rheological, and sensory properties of reduced-animal fat pork batter
Zhuangli Kang, Jing‐jie Xie, Yanping Li, et al.
Meat Science (2022) Vol. 198, pp. 109087-109087
Closed Access | Times Cited: 34
Effect of dynamic high-pressure microfluidization on physicochemical, structural, and functional properties of oat protein isolate
Miaomiao Cheng, Yanan Li, Xiaohu Luo, et al.
Innovative Food Science & Emerging Technologies (2022) Vol. 82, pp. 103204-103204
Closed Access | Times Cited: 29
Effects of different dry heating temperatures on the spatial structure and amino acid residue side-chain oxidative modification of soybean isolated proteins
Pingping Wen, Chao Xia, Lan Zhang, et al.
Food Chemistry (2022) Vol. 405, pp. 134795-134795
Closed Access | Times Cited: 27
Effect of safflower oil and magnetic field-modified soy 11S globulin on rheological and emulsifying properties of oil-in-water emulsions
Zhuangli Kang, Jing‐jie Xie, Zhongliang Hu, et al.
Food Hydrocolloids (2023) Vol. 142, pp. 108775-108775
Closed Access | Times Cited: 16
Film-forming properties and mechanisms of soy protein: Insights from β-conglycinin and glycinin
Shufang Kang, Qinbo Bai, Yana Qin, et al.
International Journal of Biological Macromolecules (2023) Vol. 253, pp. 127611-127611
Closed Access | Times Cited: 15
Unraveling the effect of combined heat and high-pressure homogenization treatment on the improvement of chickpea protein solubility from the perspectives of colloidal state change and structural characteristic modification
Yu Wang, Jing-jing Yuan, Yaru Zhang, et al.
Food Chemistry (2024) Vol. 442, pp. 138470-138470
Closed Access | Times Cited: 5
Modulation of the conformation, water distribution, and rheological properties of low-salt porcine myofibrillar protein gel influenced by modified quinoa protein
Shengming Zhao, Yang Liu, Xiang Chen, et al.
Food Chemistry (2024) Vol. 455, pp. 139902-139902
Closed Access | Times Cited: 5
Effect of Physical Modifications on Physicochemical and Functional Properties of Walnut Protein
Shanshan Li, Zhe Liu, Xue Hei, et al.
Foods (2023) Vol. 12, Iss. 19, pp. 3709-3709
Open Access | Times Cited: 13
Improving protein utilization and fermentation quality of soy sauce by adding protease
Caifeng Chen, Sha Hou, Changzheng Wu, et al.
Journal of Food Composition and Analysis (2023) Vol. 121, pp. 105399-105399
Closed Access | Times Cited: 11
Electron beam irradiation induced aggregation, structural and functional changes of soybean 11S globulin
Rong Bai, Ziwei Li, Linlu Zhang, et al.
International Journal of Biological Macromolecules (2024) Vol. 260, pp. 129585-129585
Closed Access | Times Cited: 3
Tilapia-soybean protein co-precipitates: Focus on physicochemical properties, nutritional quality, and proteomics profile
Qingguan Liu, Li Tan, Pengzhi Hong, et al.
Food Chemistry X (2024) Vol. 21, pp. 101179-101179
Open Access | Times Cited: 3
Effect of high-pressure homogenization pretreatment on gelation behavior and physicochemical, rheological and structural properties of sesame protein isolate with glucono-δ-lactone
Iannie P. Maribao, Osman Gül
Food Hydrocolloids (2024) Vol. 155, pp. 110240-110240
Closed Access | Times Cited: 3
Dynamic high pressure treatments: current advances on mechanistic-cum-transport phenomena approaches and plant protein functionalization
Sahil Sahil, Mitali Madhumita, Pramod K. Prabhakar, et al.
Critical Reviews in Food Science and Nutrition (2022) Vol. 64, Iss. 9, pp. 2734-2759
Closed Access | Times Cited: 19
Effect of High Pressure Homogenization-Modified Soy 11S Globulin on the Gel and Rheological Properties of Pork Myofibrillar Protein
Qingfeng Ge, Yuehao Wu, Na Yuan, et al.
Foods (2023) Vol. 12, Iss. 4, pp. 810-810
Open Access | Times Cited: 8
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