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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:

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

Showing 1-25 of 83 citing articles:

Emerging thermal modifying methods in milk protein: A review
Jialun Hu, Heyang Xu, Ruijie Shi, et al.
Trends in Food Science & Technology (2024) Vol. 146, pp. 104407-104407
Closed Access | Times Cited: 21
Structure of pea protein-based complexes on high-moisture extrusion: Raw materials and extrusion zones
Wanrong Jiang, Jiao Feng, Xiaoyu Yang, et al.
LWT (2024) Vol. 194, pp. 115823-115823
Open Access | Times Cited: 15
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
Insight into the mechanism of myosin-fibrin gelation induced by non-disulfide covalent cross-linking
Juanjuan Du, Jinxuan Cao, Changyu Zhou, et al.
Food Research International (2022) Vol. 156, pp. 111168-111168
Closed Access | Times Cited: 49
Consequences of ball milling combined with high-pressure homogenization on structure, physicochemical and rheological properties of citrus fiber
Zhanmei Jiang, Sinan Mu, Chenglong Ma, et al.
Food Hydrocolloids (2022) Vol. 127, pp. 107515-107515
Closed Access | Times Cited: 47
Glycosylated whey protein isolate enhances digestion behaviors and stabilities of conjugated linoleic acid oil in water emulsions
Meng Li, Yue Liu, Jiale Zhao, et al.
Food Chemistry (2022) Vol. 383, pp. 132402-132402
Closed Access | Times Cited: 40
Structural, functional, and physicochemical characterization of fermented whey protein concentrates recovered from various fermented-distilled whey
Munkh‐Amgalan Gantumur, Narantuya Sukhbaatar, Ruijie Shi, et al.
Food Hydrocolloids (2022) Vol. 135, pp. 108130-108130
Closed Access | Times Cited: 38
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
Insight into oil-water interfacial behaviors of whey protein isolate and sterol towards stabilizing high internal phase Pickering emulsion gels
Meng Li, Hongyu Li, Qiuwan Jiang, et al.
Food Hydrocolloids (2023) Vol. 144, pp. 108968-108968
Closed Access | Times Cited: 34
Extrusion for reducing malondialdehyde-induced whey protein isolate oxidation in relation with its physicochemical, functional and intro digestive properties
Zhanmei Jiang, Yifei Meng, Chenyue Hou, et al.
Food Hydrocolloids (2023) Vol. 142, pp. 108730-108730
Closed Access | Times Cited: 32
Physicochemical properties, structural characteristics and in vitro digestion of brown rice–pea protein isolate blend treated by microbial transglutaminase
Zhao Lin, Ming‐Hsu Chen, Xuezhi Bi, et al.
Food Hydrocolloids (2023) Vol. 141, pp. 108673-108673
Open Access | Times Cited: 29
Effect of extrusion temperature on the structure and emulsifying properties of soy protein isolate-oat β-glucan conjugates formed during high moisture extrusion
Jinpeng Li, Liang Li
Food Chemistry (2023) Vol. 429, pp. 136787-136787
Closed Access | Times Cited: 29
Effects of ultrasound treatment on the morphological characteristics, structures and emulsifying properties of genipin cross-linked myofibrillar protein
Ye Tao, Peng Wang, Xinglian Xu, et al.
Ultrasonics Sonochemistry (2023) Vol. 97, pp. 106467-106467
Open Access | Times Cited: 25
Preparation of a novel nanoparticle with extruded soy protein isolate-oat β-glucan: Interfacial properties and mechanism of emulsion stability
Jinpeng Li, Li Liang
Food Hydrocolloids (2023) Vol. 150, pp. 109686-109686
Closed Access | Times Cited: 22
Novel fungal alternative proteins from Penicillium limosum for enhancing structural and functional properties of plant-based meat analogues
Changtai Zhang, Xiaohui Wu, Jian Chen, et al.
Food Chemistry (2024) Vol. 444, pp. 138627-138627
Closed Access | Times Cited: 9
Effects of grape seed proanthocyanidin on emulsifying capacity of soy protein isolate in extrusion field and its underlying mechanism
Xiaoshuai Yu, Zhenguo Wang, Yumin Duan, et al.
Journal of the Science of Food and Agriculture (2025)
Closed Access
The Future of Algal Proteins: Innovations in Extraction and Modifications, Functional Properties, and Sustainable Food Applications
Sunil Pipliya, Sitesh Kumar, Rakesh Kumar Gupta, et al.
Future Foods (2025), pp. 100549-100549
Open Access
The molecular characteristics, hydration actions and anti-wear performances of the bio-extracted polysaccharides
Shengjie Liu, Juncheng Lv, Z. H. Zheng, et al.
Wear (2025), pp. 205787-205787
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
Transformation of high moisture extrusion on pea protein isolate in melting zone during: From the aspects of the rheological property, physicochemical attributes and modification mechanism
Dongyu Sun, Min Wu, Chengyi Zhou, et al.
Food Hydrocolloids (2022) Vol. 133, pp. 108016-108016
Closed Access | Times Cited: 34
Physical and microstructural quality of extruded snacks made from blends of barley and green lentil flours
Li Xiang, Reine‐Marie Guillermic, Mohammad Nadimi, et al.
Cereal Chemistry (2022) Vol. 99, Iss. 5, pp. 1112-1123
Closed Access | Times Cited: 31
Modification of fermented whey protein concentrates: Impact of sequential ultrasound and TGase cross-linking
Munkh‐Amgalan Gantumur, Muhammad Altaf Hussain, Jinzhe Li, et al.
Food Research International (2022) Vol. 163, pp. 112158-112158
Closed Access | Times Cited: 30
Physicochemical Properties, Stability and Texture of Soybean-Oil-Body-Substituted Low-Fat Mayonnaise: Effects of Thickeners and Storage Temperatures
Wan Wang, Chuanbing Hu, Hong Sun, et al.
Foods (2022) Vol. 11, Iss. 15, pp. 2201-2201
Open Access | Times Cited: 27
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
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