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:
Insights into the mechanism on Glucono-delta-lactone induced gelation of soybean protein at subunit level
Qian Ju, Chang Wu, Yanqiu Yuan, et al.
Food Hydrocolloids (2021) Vol. 125, pp. 107402-107402
Closed Access | Times Cited: 39
Qian Ju, Chang Wu, Yanqiu Yuan, et al.
Food Hydrocolloids (2021) Vol. 125, pp. 107402-107402
Closed Access | Times Cited: 39
Showing 1-25 of 39 citing articles:
Hyaluronic acid promotes heat-induced gelation of ginkgo seed proteins
Qiao Cheng, Changqi Liu, Jing Zhao, et al.
Food Chemistry (2024) Vol. 463, pp. 141114-141114
Closed Access | Times Cited: 17
Qiao Cheng, Changqi Liu, Jing Zhao, et al.
Food Chemistry (2024) Vol. 463, pp. 141114-141114
Closed Access | Times Cited: 17
Phased characterization of soy protein gel modified by lactobacillus plantarum JYLP-326 in cooperation with acidic tremella fuciformis fruiting body polysaccharide: Focus on structural network, interaction and gel properties
Xinhui Peng, Yutong Liu, Qianqi Chi, et al.
Food Chemistry (2025) Vol. 472, pp. 142950-142950
Closed Access | Times Cited: 2
Xinhui Peng, Yutong Liu, Qianqi Chi, et al.
Food Chemistry (2025) Vol. 472, pp. 142950-142950
Closed Access | Times Cited: 2
Assembly of soy protein-corn starch composite gels by thermal induction: Structure, and properties
Mingyu He, Meng Zhang, Tian Gao, et al.
Food Chemistry (2023) Vol. 434, pp. 137433-137433
Closed Access | Times Cited: 39
Mingyu He, Meng Zhang, Tian Gao, et al.
Food Chemistry (2023) Vol. 434, pp. 137433-137433
Closed Access | Times Cited: 39
Wheat starch particle size distribution regulates the dynamic transition behavior of gluten at different stages of dough mixing
Huishan Shen, Mengting Yan, Xinyue Liu, et al.
International Journal of Biological Macromolecules (2023) Vol. 244, pp. 125371-125371
Closed Access | Times Cited: 26
Huishan Shen, Mengting Yan, Xinyue Liu, et al.
International Journal of Biological Macromolecules (2023) Vol. 244, pp. 125371-125371
Closed Access | Times Cited: 26
Comparative study of binding interactions between different dietary flavonoids and soybean β-conglycinin and glycinin: Impact on structure and function of the proteins
Yijia Jia, Yishan Fu, Hui Man, et al.
Food Research International (2022) Vol. 161, pp. 111784-111784
Closed Access | Times Cited: 29
Yijia Jia, Yishan Fu, Hui Man, et al.
Food Research International (2022) Vol. 161, pp. 111784-111784
Closed Access | Times Cited: 29
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: 21
Shufang Kang, Qinbo Bai, Yana Qin, et al.
International Journal of Biological Macromolecules (2023) Vol. 253, pp. 127611-127611
Closed Access | Times Cited: 21
Physicochemical properties and microstructure of soybean protein isolate-vegetable oil complex gels induced by lactic acid bacteria: Effects of vegetable oil types and concentrations
Chunpeng Han, Xiaoyu Yang, Li Liang
Food Hydrocolloids (2023) Vol. 145, pp. 109109-109109
Closed Access | Times Cited: 20
Chunpeng Han, Xiaoyu Yang, Li Liang
Food Hydrocolloids (2023) Vol. 145, pp. 109109-109109
Closed Access | Times Cited: 20
Recent advance in modification strategies and applications of soy protein gel properties
Peijun Liang, Simin Chen, Xiang Fang, et al.
Comprehensive Reviews in Food Science and Food Safety (2023) Vol. 23, Iss. 1
Closed Access | Times Cited: 17
Peijun Liang, Simin Chen, Xiang Fang, et al.
Comprehensive Reviews in Food Science and Food Safety (2023) Vol. 23, Iss. 1
Closed Access | Times Cited: 17
Mechanism of ultrasound-induced soybean/egg white composite gelation: Gel properties, morphological structure and co-aggregation kinetics
Yudan Zhang, Jingbo Liu, Zhaohui Yan, et al.
International Journal of Biological Macromolecules (2024) Vol. 266, pp. 131267-131267
Closed Access | Times Cited: 8
Yudan Zhang, Jingbo Liu, Zhaohui Yan, et al.
International Journal of Biological Macromolecules (2024) Vol. 266, pp. 131267-131267
Closed Access | Times Cited: 8
Effects of pH and temperature on the properties of acid-induced commercial soy protein isolate gel
Mingyu He, Tian Gao, Le Chen, et al.
Journal of Molecular Liquids (2024) Vol. 409, pp. 125490-125490
Closed Access | Times Cited: 7
Mingyu He, Tian Gao, Le Chen, et al.
Journal of Molecular Liquids (2024) Vol. 409, pp. 125490-125490
Closed Access | Times Cited: 7
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: 6
Iannie P. Maribao, Osman Gül
Food Hydrocolloids (2024) Vol. 155, pp. 110240-110240
Closed Access | Times Cited: 6
Legume milk-based yogurt mimetics structured using glucono-δ-lactone
Laura Hanley, Stacie Dobson, Alejandro G. Marangoni
Food Research International (2024) Vol. 184, pp. 114259-114259
Open Access | Times Cited: 5
Laura Hanley, Stacie Dobson, Alejandro G. Marangoni
Food Research International (2024) Vol. 184, pp. 114259-114259
Open Access | Times Cited: 5
The role of β-subunit in emulsifying performance of β-conglycinin
Chang Wu, Fengyan Wu, Qian Ju, et al.
Food Hydrocolloids (2023) Vol. 141, pp. 108694-108694
Closed Access | Times Cited: 11
Chang Wu, Fengyan Wu, Qian Ju, et al.
Food Hydrocolloids (2023) Vol. 141, pp. 108694-108694
Closed Access | Times Cited: 11
Changes in advanced protein structure during dense phase carbon dioxide induced gel formation in golden pompano surimi correlate with gel strength
Weiwen Duan, Hui Qiu, Kyi Kyi Htwe, et al.
Frontiers in Sustainable Food Systems (2023) Vol. 7
Open Access | Times Cited: 11
Weiwen Duan, Hui Qiu, Kyi Kyi Htwe, et al.
Frontiers in Sustainable Food Systems (2023) Vol. 7
Open Access | Times Cited: 11
Improvement of kefir fermentation on rheological and microstructural properties of soy protein isolate gels
Jiaqi Luo, Siyu Liu, Hongyun Lu, et al.
Food Research International (2023) Vol. 174, pp. 113489-113489
Closed Access | Times Cited: 11
Jiaqi Luo, Siyu Liu, Hongyun Lu, et al.
Food Research International (2023) Vol. 174, pp. 113489-113489
Closed Access | Times Cited: 11
Food Gels Based on Polysaccharide and Protein: Preparation, Formation Mechanisms, and Delivery of Bioactive Substances
Yong Guo, Chao Ma, Yanchao Xu, et al.
Gels (2024) Vol. 10, Iss. 11, pp. 735-735
Open Access | Times Cited: 4
Yong Guo, Chao Ma, Yanchao Xu, et al.
Gels (2024) Vol. 10, Iss. 11, pp. 735-735
Open Access | Times Cited: 4
Study on the enhanced 3D printing performance of high internal phase emulsions using protein fibrosis strategy
Ying Wang, Fengxian Guo, H.C. Li, et al.
International Journal of Biological Macromolecules (2025) Vol. 297, pp. 139975-139975
Closed Access
Ying Wang, Fengxian Guo, H.C. Li, et al.
International Journal of Biological Macromolecules (2025) Vol. 297, pp. 139975-139975
Closed Access
Focusing on the mechanism of glycinin-soybean lipophilic protein hybrid gels: Effect of ultrasonic, subunit interactions, and formation process analysis
Yuyang Huang, Jiyuan Liu, Yongping Li, et al.
Ultrasonics Sonochemistry (2025) Vol. 113, pp. 107239-107239
Open Access
Yuyang Huang, Jiyuan Liu, Yongping Li, et al.
Ultrasonics Sonochemistry (2025) Vol. 113, pp. 107239-107239
Open Access
Impact of dynamic high-pressure microfluidization on conformation and gel properties of peanut protein isolates
Suhong Li, Y. Liu, C. Liu, et al.
Journal of Food Engineering (2025), pp. 112495-112495
Closed Access
Suhong Li, Y. Liu, C. Liu, et al.
Journal of Food Engineering (2025), pp. 112495-112495
Closed Access
Porcine plasma protein cold-set hydrogel crosslinked by genipin and the immunomodulatory, proliferation promoting and scar-remodeling in wound healing
Hanluo Li, Meiling Wu, Zhuanzhuan Ma, et al.
Biomaterials Advances (2025), pp. 214216-214216
Closed Access
Hanluo Li, Meiling Wu, Zhuanzhuan Ma, et al.
Biomaterials Advances (2025), pp. 214216-214216
Closed Access
Impact of freeze-thaw cycles on the structural and quality characteristics of soy protein gels with different 11S/7S protein ratios
Qinlin Hu, Lidan Qiu, Ying Zhu, et al.
Food Chemistry (2025) Vol. 475, pp. 143329-143329
Closed Access
Qinlin Hu, Lidan Qiu, Ying Zhu, et al.
Food Chemistry (2025) Vol. 475, pp. 143329-143329
Closed Access
Effects of different binding strategies of D-galactose and glycinin on the thermal gelation behavior of the composite system
Shiqi Tang, Huanyu Zheng, Panling Liu, et al.
International Journal of Biological Macromolecules (2025), pp. 141214-141214
Closed Access
Shiqi Tang, Huanyu Zheng, Panling Liu, et al.
International Journal of Biological Macromolecules (2025), pp. 141214-141214
Closed Access
Structure, physicochemical and functional properties of plant-based SPI films from different soybean varieties deficient in β-conglycinin subunits
Jiaxin Li, Khalid Amin, Hongling Fu, et al.
Food Packaging and Shelf Life (2023) Vol. 38, pp. 101101-101101
Closed Access | Times Cited: 10
Jiaxin Li, Khalid Amin, Hongling Fu, et al.
Food Packaging and Shelf Life (2023) Vol. 38, pp. 101101-101101
Closed Access | Times Cited: 10
Modulating the texture of heat-set gels of phosphorylated walnut protein isolates through Glucono-δ-lactone acidification
Yanfei Xu, Changwei He, Zheng Zhou
Food Chemistry (2023) Vol. 437, pp. 137734-137734
Closed Access | Times Cited: 8
Yanfei Xu, Changwei He, Zheng Zhou
Food Chemistry (2023) Vol. 437, pp. 137734-137734
Closed Access | Times Cited: 8
Fabrication and Characterization of Konjac Glucomannan/Oat β-Glucan Composite Hydrogel: Microstructure, Physicochemical Properties and Gelation Mechanism Studies
Xiaoyuan Geng, Nuo Zhao, Xiwang Song, et al.
Molecules (2022) Vol. 27, Iss. 23, pp. 8494-8494
Open Access | Times Cited: 13
Xiaoyuan Geng, Nuo Zhao, Xiwang Song, et al.
Molecules (2022) Vol. 27, Iss. 23, pp. 8494-8494
Open Access | Times Cited: 13
