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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:

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

Showing 1-25 of 39 citing articles:

Fabrication and characterization of oil-in-water emulsions stabilized by whey protein isolate/phloridzin/sodium alginate ternary complex
Jiaqi Li, Sheng Geng, Shiyu Zhen, et al.
Food Hydrocolloids (2022) Vol. 129, pp. 107625-107625
Closed Access | Times Cited: 61
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
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
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
Effect of polysaccharides on conformational changes and functional properties of protein-polyphenol binary complexes: A comparative study
Zifan Zhang, Taoran Li, Yubo Zhang, et al.
International Journal of Biological Macromolecules (2023) Vol. 253, pp. 126890-126890
Closed Access | Times Cited: 22
Postharvest ripening of newly harvested corn: Weakened interactions between starch and protein
Nannan Hu, Weihua Qi, Jinying Zhu, et al.
Food Chemistry (2024) Vol. 451, pp. 139450-139450
Closed Access | Times Cited: 6
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: 27
Deciphering the interaction mechanism and binding mode between chickpea protein isolate and flavonoids based on experimental studies and molecular simulation
Yuan Meng, Zihao Wei, Changhu Xue
Food Chemistry (2023) Vol. 429, pp. 136848-136848
Closed Access | Times Cited: 17
Molecular simulation for food protein–ligand interactions: A comprehensive review on principles, current applications, and emerging trends
Zihan Jin, Zihao Wei
Comprehensive Reviews in Food Science and Food Safety (2023) Vol. 23, Iss. 1
Closed Access | Times Cited: 16
Interfacial dynamic adsorption behaviour of the bovine alpha- Lactalbumin at the oil-water interface: evaluating the role of glycyrrhizin
Ruijie Shi, Zengli Gao, Meng Li, et al.
Food Hydrocolloids (2024) Vol. 154, pp. 110143-110143
Closed Access | Times Cited: 4
Superfine grinding pretreatment enhances emulsifying, gel properties and in vitro digestibility of laccase-treated α-Lactalbumin
Jialun Hu, Ling Ma, Xianqi Liu, et al.
LWT (2022) Vol. 157, pp. 113082-113082
Open Access | Times Cited: 25
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
Pasteurization of egg white by integrating ultrasound and microwave: Effect on structure and functional properties
Buwei Liu, Furong Jin, Ying Li, et al.
Innovative Food Science & Emerging Technologies (2022) Vol. 79, pp. 103063-103063
Closed Access | Times Cited: 24
Investigation of peanut allergen-procyanidin non-covalent interactions: Impact on protein structure and in vitro allergenicity
Qin Geng, Ying Zhang, David Julian McClements, et al.
International Journal of Biological Macromolecules (2023) Vol. 258, pp. 128340-128340
Closed Access | Times Cited: 9
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: 16
Self-assembled glycyrrhetinic acid derivatives for functional applications: a review
Linjun Zou, Qinglong Li, Yong Hou, et al.
Food & Function (2022) Vol. 13, Iss. 24, pp. 12487-12509
Closed Access | Times Cited: 15
Insight into the physicochemical characteristics, functionalities and digestion behavior of protein isolate derived from Lactarius volemus (L.volemus): Impacts of microwave-assisted extraction
Ruijie Shi, Yanting He, Qingpeng Wang, et al.
Food Chemistry (2023) Vol. 431, pp. 137070-137070
Closed Access | Times Cited: 8
The mechanistic interaction, aggregation and neurotoxicity of α-synuclein after interaction with glycyrrhizic acid: Modulation of synucleinopathies
Luyang Zhang, Na Zhang, Chao Pang
International Journal of Biological Macromolecules (2024) Vol. 267, pp. 131423-131423
Closed Access | Times Cited: 2
Combined machine learning models, docking analysis, ADMET studies and molecular dynamics simulations for the design of novel FAK inhibitors against glioblastoma
Yihuan Zhao, Xiaoyu He, Qianwen Wan
BMC Chemistry (2024) Vol. 18, Iss. 1
Open Access | Times Cited: 2
Combination of microwave heating and transglutaminase cross-linking enhances the stability of limonene emulsion carried by whey protein isolate
Akhunzada Bilawal, Xindi Wang, Kwang-Chol Oh, et al.
Food Bioscience (2022) Vol. 47, pp. 101684-101684
Closed Access | Times Cited: 13
Deciphering the interaction mechanism between soy protein isolate and fat-soluble anthocyanin on experiments and molecular simulations
Xinhui Wang, Lingyue Jia, Yuqi Xie, et al.
International Journal of Biological Macromolecules (2024) Vol. 266, pp. 131308-131308
Closed Access | Times Cited: 1
Construction of IRAK4 inhibitor activity prediction model based on machine learning
Yihuan Zhao, Qianwen Wan, Xiaoyu He
Molecular Diversity (2024) Vol. 28, Iss. 4, pp. 2289-2300
Closed Access | Times Cited: 1
pH-Dependent Binding Behavior of the α-Lactalbumin/Glycyrrhizic Acid Complex in Relation to Their Foaming Characteristics in Bulk
Ruijie Shi, Yue Liu, Yue Ma, et al.
Journal of Agricultural and Food Chemistry (2022) Vol. 70, Iss. 10, pp. 3252-3262
Closed Access | Times Cited: 7
Preparation and Application of Foaming Agent Based on the Compound System of Short-Chain Fluorocarbon and Soybean Residue Protein
Ning Song, Zhihe Li, Shaoqing Wang, et al.
Materials (2022) Vol. 15, Iss. 20, pp. 7384-7384
Open Access | Times Cited: 6
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