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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:

Improving pea protein functionality by combining high-pressure homogenization with an ultrasound-assisted Maillard reaction
Sheliang Zhao, Ying Huang, David Julian McClements, et al.
Food Hydrocolloids (2021) Vol. 126, pp. 107441-107441
Closed Access | Times Cited: 121

Showing 1-25 of 121 citing articles:

Influence mechanism of polysaccharides induced Maillard reaction on plant proteins structure and functional properties: A review
Chuxin Ke, Liang Li
Carbohydrate Polymers (2022) Vol. 302, pp. 120430-120430
Closed Access | Times Cited: 113
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: 58
Effects of polysaccharide type on the structure, interface behavior, and foam properties of soybean protein isolate hydrolysate-polysaccharide Maillard conjugates
Xiaoying Zhang, Ying Wang, Ziyu Li, et al.
Food Hydrocolloids (2024) Vol. 151, pp. 109801-109801
Closed Access | Times Cited: 39
Effect of various oligosaccharides on casein solubility and other functional properties: Via Maillard reaction
Zhenghao Li, Hua Jiang, Min Guo, et al.
International Journal of Biological Macromolecules (2024) Vol. 259, pp. 129148-129148
Closed Access | Times Cited: 21
Study on the structural characteristics and emulsifying properties of chickpea protein isolate-citrus pectin conjugates prepared by Maillard reaction
Yibo Liu, Xiaobing Guo, Ting Liu, et al.
International Journal of Biological Macromolecules (2024) Vol. 264, pp. 130606-130606
Closed Access | Times Cited: 15
Formation and functional improvement of α-casein, β-lactoglobulin, and hyaluronic acid conjugates via the Maillard reaction: Comparison with different mass ratios
Ling Li, Yanxin Huang, Qianqian Ding, et al.
Food Chemistry (2025) Vol. 475, pp. 143322-143322
Closed Access | Times Cited: 2
Effects of ultrasound pretreatment on functional property, antioxidant activity, and digestibility of soy protein isolate nanofibrils
Anna Hu, Liang Li
Ultrasonics Sonochemistry (2022) Vol. 90, pp. 106193-106193
Open Access | Times Cited: 54
Impact of high-pressure homogenization on physico-chemical, structural, and rheological properties of quinoa protein isolates
Lan Luo, Lirong Cheng, Ruijia Zhang, et al.
Food Structure (2022) Vol. 32, pp. 100265-100265
Closed Access | Times Cited: 51
Ultrasound: A reliable method for regulating food component interactions in protein-based food matrices
Jiahui Chen, Xing Chen, Guanghong Zhou, et al.
Trends in Food Science & Technology (2022) Vol. 128, pp. 316-330
Closed Access | Times Cited: 46
Improved water solubility of myofibrillar proteins by ultrasound combined with glycation: A study of myosin molecular behavior
Ge Han, Yuexin Li, Qian Liu, et al.
Ultrasonics Sonochemistry (2022) Vol. 89, pp. 106140-106140
Open Access | Times Cited: 43
Plant protein solubility: A challenge or insurmountable obstacle
Kun Gao, Jiajia Rao, Bingcan Chen
Advances in Colloid and Interface Science (2023) Vol. 324, pp. 103074-103074
Closed Access | Times Cited: 40
Recent advances in the optimization of the sensory attributes of fried foods: Appearance, flavor, and texture
Xiangcun Wang, David Julian McClements, Zhenlin Xu, et al.
Trends in Food Science & Technology (2023) Vol. 138, pp. 297-309
Closed Access | Times Cited: 37
Identification and characterisation of taste-enhancing peptides from oysters (Crassostrea gigas) via the Maillard reaction
Baifeng Fu, Xianbing Xu, Xin Zhang, et al.
Food Chemistry (2023) Vol. 424, pp. 136412-136412
Closed Access | Times Cited: 29
Recent advances in xylo-oligosaccharides production and applications: A comprehensive review and bibliometric analysis
Manoela Martins, William Gustavo Sganzerla, Tânia Forster‐Carneiro, et al.
Biocatalysis and Agricultural Biotechnology (2023) Vol. 47, pp. 102608-102608
Closed Access | Times Cited: 28
Effect of ultrasound-assisted Maillard reaction on glycosylation of goat whey protein: Structure and functional properties
Kun Li, Jiangyue Wang, Pengfei Zhao, et al.
Food Chemistry (2023) Vol. 441, pp. 138292-138292
Closed Access | Times Cited: 27
High internal phase Pickering emulsions stabilized by the complexes of ultrasound-treated pea protein isolate/mung bean starch for delivery of β-carotene
Shiyu Li, Yingying Zhu, Xiyu Hao, et al.
Food Chemistry (2023) Vol. 440, pp. 138201-138201
Closed Access | Times Cited: 26
Monosaccharide-induced glycation enhances gelation and physicochemical properties of myofibrillar protein from oyster (Crassostrea gigas)
Xiaohan Liu, Guifang Tian, Yakun Hou, et al.
Food Chemistry (2023) Vol. 428, pp. 136795-136795
Closed Access | Times Cited: 23
High-intensity ultrasound combined with glycation enhances the thermal stability and in vitro digestion behaviors of myofibrillar protein aqueous solution
Ge Han, Siqi Zhao, Qian Liu, et al.
International Journal of Biological Macromolecules (2023) Vol. 251, pp. 126301-126301
Closed Access | Times Cited: 23
Effect of Maillard conjugates of peptides and polydextrose on Antarctic krill oil emulsion stability and digestibility
Fangchao Cui, Qianqian Wang, Lingyu Han, et al.
LWT (2023) Vol. 179, pp. 114648-114648
Open Access | Times Cited: 22
Changes in structure, functional properties and volatile compounds of Cinnamomum camphora seed kernel protein by Maillard reaction
Xianghui Yan, Xiaofeng Gong, Zheling Zeng, et al.
Food Bioscience (2023) Vol. 53, pp. 102628-102628
Closed Access | Times Cited: 22
Structural and functional characterization of mung bean protein-peach gum conjugate through the Maillard reaction as a novel encapsulation agent
Mahbuba Siddiquy, Mohamed Ghamry, Hazem Golshany, et al.
Progress in Organic Coatings (2024) Vol. 188, pp. 108201-108201
Closed Access | Times Cited: 14
Maillard conjugates produced from proteins and prebiotic dietary fibers: Technological properties, health benefits and challenges
Adela Cristina Martinez Urango, M. Ângela A. Meireles, Eric Keven Silva
Trends in Food Science & Technology (2024) Vol. 147, pp. 104438-104438
Closed Access | Times Cited: 13
Enhancing techno-functional attributes of plant protein and curcumin complexation: A comparative examination of Maillard conjugation induced by manothermosonication and ultrasonication
Gülşah Karabulut, Hao Feng
Food Chemistry (2024) Vol. 442, pp. 138488-138488
Open Access | Times Cited: 12
Improvement of antioxidant, emulsification properties and thermal stability of egg white protein by covalent binding to gallic acid/tannic acid and xanthan gum
Yuzhong Yan, Xiaoyun Fei, Zhaohua Huang, et al.
Food Bioscience (2024) Vol. 58, pp. 103789-103789
Closed Access | Times Cited: 11
Study on stabilized mechanism of high internal phase Pickering emulsions based on commercial yeast proteins: Modulating the characteristics of Pickering particle via sonication
Tianfu Cheng, Guofang Zhang, Fuwei Sun, et al.
Ultrasonics Sonochemistry (2024) Vol. 104, pp. 106843-106843
Open Access | Times Cited: 11
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