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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:

Desirable characteristics of casein peptides with simultaneously enhanced emulsion forming ability and antioxidative capacity in O/W emulsion
Chunyan Yu, Lin Zheng, Yongjian Cai, et al.
Food Hydrocolloids (2022) Vol. 131, pp. 107812-107812
Closed Access | Times Cited: 26

Showing 1-25 of 26 citing articles:

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
A comprehensive review of conventional and stimuli-responsive delivery systems for bioactive peptides: from food to biomedical applications
Shuang Wang, Xinhao Wang, Yangchao Luo, et al.
Advanced Composites and Hybrid Materials (2024) Vol. 8, Iss. 1
Closed Access | Times Cited: 10
Schiff base type casein-konjac glucomannan conjugates with improved stability and emulsifying properties via mild covalent cross-linking
Ying Kuang, Zhao Si, Puming Liu, et al.
Food Hydrocolloids (2023) Vol. 141, pp. 108733-108733
Open Access | Times Cited: 18
Physicochemical properties of infant formula model emulsions stabilised by different whey protein hydrolysates and characteristics of interfacial peptides
Jiecheng Li, Christian G. Hartinger, Fan Zhu
Food Hydrocolloids (2023) Vol. 145, pp. 109035-109035
Open Access | Times Cited: 18
Comparison of the physical stability, microstructure and protein-lipid co-oxidation of O/W emulsions stabilized by l-arginine/l-lysine-modified soy protein hydrolysate
Bin Zhu, Jinjie Yang, Jingjing Dou, et al.
Food Chemistry (2024) Vol. 447, pp. 138901-138901
Closed Access | Times Cited: 7
Exploration of cyclooxygenase-2 inhibitory peptides from walnut dreg proteins based on in silico and in vitro analysis
Zishan Hong, Jing Xie, Liang Tao, et al.
Deleted Journal (2024) Vol. 13, Iss. 3, pp. 1636-1644
Open Access | Times Cited: 6
Lipid oxidation in food emulsions: a review dedicated to the role of the interfacial area
Asif Aslam, Karin Schroën
Current Opinion in Food Science (2023) Vol. 51, pp. 101009-101009
Open Access | Times Cited: 14
Low salt protein-based emulsion: Health and quality win-win challenge
Ke Wang
International Journal of Biological Macromolecules (2025) Vol. 307, pp. 141951-141951
Closed Access
Targeted hydrolysis of native potato protein: A novel workflow for obtaining hydrolysates with improved interfacial properties
Simon Gregersen, Ali Jafarpour, Betül Yeşiltaş, et al.
Food Hydrocolloids (2022) Vol. 137, pp. 108299-108299
Open Access | Times Cited: 22
A novel alcalase-hydrolyzed soybean meal hydrolysates prepared using by-product material: Structure, function property, sensory property, and biological activity
Xiaoying Zhang, Hengjun Du, Zheng Xu, et al.
Food Bioscience (2023) Vol. 56, pp. 103324-103324
Closed Access | Times Cited: 12
Isolation and identification of anti-colorectal cancer peptides from walnut proteins and associated in silico analysis
Jing Xie, Zi-Shan Hong, Jingjing Dai, et al.
Journal of Functional Foods (2023) Vol. 112, pp. 105952-105952
Open Access | Times Cited: 12
Fabrication and characterization of emulsion stabilized by tannic acid/soluble potato starch complexes
Xianling Wei, Rui Lei, Ziqing Hu, et al.
International Journal of Biological Macromolecules (2025) Vol. 298, pp. 139904-139904
Closed Access
Role of protein-lipid interactions for food and food-based applications
Umamaheshweri Aruchunan, Christiani Jeyakumar Henry, Shaun Yong Jie Sim
Food Hydrocolloids (2024) Vol. 160, pp. 110715-110715
Open Access | Times Cited: 3
Stability protection of lutein emulsions by utilizing a functional conjugate of collagen and Lycium barbarum L. leaf flavonoid
Li Ma, Xiaohua Yang, Xue Yang, et al.
Food Research International (2023) Vol. 176, pp. 113775-113775
Open Access | Times Cited: 8
Recent advances in the production of emulsifying peptides with the aid of proteomics and bioinformatics
Pedro J. García‐Moreno, Betül Yeşiltaş, Simon Gregersen, et al.
Current Opinion in Food Science (2023) Vol. 51, pp. 101039-101039
Open Access | Times Cited: 7
Proteins of Milk, Egg and Fish as a Source of Antioxidant Peptides: Production, Mechanism of Action and Health Benefits
María Fernanda Escamilla Rosales, Laura Berenice Olvera-Rosales, Carlos Jara‐Gutiérrez, et al.
Food Reviews International (2023) Vol. 40, Iss. 6, pp. 1600-1620
Closed Access | Times Cited: 6
Extraction and properties of casein biopolymer from milk
Raquel Galante, Fernando Cunha, Raúl Fangueiro
Elsevier eBooks (2023), pp. 471-487
Closed Access | Times Cited: 5
Cell Penetrability of a γ-Crystallin Peptide Fragment from the Discarded Cataractous Eye Emulsion
Prasun Chowdhury, Atul Kumar Ojha, Shishir Bhowmik, et al.
ACS Omega (2024) Vol. 9, Iss. 13, pp. 14840-14848
Open Access | Times Cited: 1
Evaluation of Gastric Digestion Behavior of Protein Sports Supplements by In Vitro Dynamic Gastrointestinal Digestion Model
Wenbo Li, Wenxia Dong, Chengxin Tian, et al.
(2024)
Open Access | Times Cited: 1
Production of antioxidant hydrolysates from bovine caseinate and soy protein using three non-commercial bacterial proteases
Bruna Willig Kopplin, Bernardete da Silva Bernardo, Gabriela Poll Moraes, et al.
Biocatalysis and Biotransformation (2024) Vol. 42, Iss. 6, pp. 826-834
Closed Access | Times Cited: 1
Effects of Papain Hydrolysate of Pseudosciaena crocea Roe on the Physical and Oxidative Stability of Water-in-oil Emulsions
Hong Gang Jin, Ли Бин, Hongkai Xie, et al.
LWT (2024), pp. 116734-116734
Open Access | Times Cited: 1
Enzymatic preparation of casein hydrolysates with high digestibility and low bitterness studied by peptidomics and random forests analysis
Yixin Hu, Chenyang Wang, Mingtao Huang, et al.
Food & Function (2023) Vol. 14, Iss. 15, pp. 6802-6812
Closed Access | Times Cited: 2
Effects of enzymatic modification on the stability of cashew-based milk
Wenjie Pan, Zhaojun Zheng, Panpan Li, et al.
Food & Function (2023) Vol. 14, Iss. 17, pp. 7946-7958
Closed Access | Times Cited: 2
Hydrolysis behavior evaluation of sports protein supplements with different composition and dosage forms: in vitro dynamic gastric digestion
Wenbo Li, Wenxia Dong, Chengxin Tian, et al.
LWT (2024), pp. 117274-117274
Open Access
Capítulo 3: Antioxidantes de alimentos de origen animal
Luis Guillermo González-Olivares, Laura Berenice Olvera-Rosales, Paula Santana, et al.
(2024), pp. 69-108
Closed Access
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