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:
Characterization of whey protein isolate-gum Arabic Maillard conjugate and evaluation of the effects of conjugate-stabilized emulsion on microbiota of human fecal cultures
Xuhui Kan, Yuhang Hu, Yujie Huang, et al.
Food Hydrocolloids (2022) Vol. 134, pp. 108060-108060
Closed Access | Times Cited: 26
Xuhui Kan, Yuhang Hu, Yujie Huang, et al.
Food Hydrocolloids (2022) Vol. 134, pp. 108060-108060
Closed Access | Times Cited: 26
Showing 1-25 of 26 citing articles:
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: 33
Xiaoying Zhang, Ying Wang, Ziyu Li, et al.
Food Hydrocolloids (2024) Vol. 151, pp. 109801-109801
Closed Access | Times Cited: 33
Modifications of whey proteins for emulsion based applications: Current status, issues and prospectives
Fan Zhu
Food Research International (2024) Vol. 178, pp. 113935-113935
Open Access | Times Cited: 14
Fan Zhu
Food Research International (2024) Vol. 178, pp. 113935-113935
Open Access | Times Cited: 14
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
Mahbuba Siddiquy, Mohamed Ghamry, Hazem Golshany, et al.
Progress in Organic Coatings (2024) Vol. 188, pp. 108201-108201
Closed Access | Times Cited: 14
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: 1
Ling Li, Yanxin Huang, Qianqian Ding, et al.
Food Chemistry (2025) Vol. 475, pp. 143322-143322
Closed Access | Times Cited: 1
High internal phase emulsion stabilized by whey protein isolate-gum Arabic Maillard conjugate: Characterization and application in 3D printing
Xuhui Kan, Zhuqing Dai, Dan Chen, et al.
Food Hydrocolloids (2023) Vol. 145, pp. 109137-109137
Closed Access | Times Cited: 27
Xuhui Kan, Zhuqing Dai, Dan Chen, et al.
Food Hydrocolloids (2023) Vol. 145, pp. 109137-109137
Closed Access | Times Cited: 27
Enhanced functional properties of pea protein isolate microgel particles modified with sodium alginate: Mixtures and conjugates
Xiaojia Yan, Xiangqi Bai, Xuebo Liu, et al.
Food Chemistry (2024) Vol. 441, pp. 138358-138358
Closed Access | Times Cited: 10
Xiaojia Yan, Xiangqi Bai, Xuebo Liu, et al.
Food Chemistry (2024) Vol. 441, pp. 138358-138358
Closed Access | Times Cited: 10
Maillard conjugates of whey protein isolate and gum Arabic: Enhanced functional properties and unique gut microbiota regulation
Xuhui Kan, Kaixin Zhang, Xia Fan, et al.
Food Hydrocolloids (2024) Vol. 152, pp. 109911-109911
Closed Access | Times Cited: 7
Xuhui Kan, Kaixin Zhang, Xia Fan, et al.
Food Hydrocolloids (2024) Vol. 152, pp. 109911-109911
Closed Access | Times Cited: 7
Comprehensive structural and functional characterization of a new protein-polysaccharide conjugate between grass pea protein (Lathyrus sativus) and xanthan gum produced by wet heating
Farzane Amiratashani, Mohammad Saeid Yarmand, Hossein Kiani, et al.
International Journal of Biological Macromolecules (2023) Vol. 254, pp. 127283-127283
Closed Access | Times Cited: 19
Farzane Amiratashani, Mohammad Saeid Yarmand, Hossein Kiani, et al.
International Journal of Biological Macromolecules (2023) Vol. 254, pp. 127283-127283
Closed Access | Times Cited: 19
Sesame protein hydrolysate-gum Arabic Maillard conjugates for loading natural anthocyanins: Characterization, in vitro gastrointestinal digestion and storage stability
Ehsan Parandi, Mohammad Mousavi, Elham Assadpour, et al.
Food Hydrocolloids (2023) Vol. 148, pp. 109490-109490
Closed Access | Times Cited: 18
Ehsan Parandi, Mohammad Mousavi, Elham Assadpour, et al.
Food Hydrocolloids (2023) Vol. 148, pp. 109490-109490
Closed Access | Times Cited: 18
Structural and functional modifications of quinoa protein via hyaluronic acid-induced Maillard reaction
Yuting Ruan, Shasha Fan, Jing Ke, et al.
International Journal of Biological Macromolecules (2025) Vol. 298, pp. 139940-139940
Closed Access
Yuting Ruan, Shasha Fan, Jing Ke, et al.
International Journal of Biological Macromolecules (2025) Vol. 298, pp. 139940-139940
Closed Access
Effects of Conjugation with Basil Seed Gum on Physicochemical, Functional, Foaming, and Emulsifying Properties of Albumin, Whey Protein Isolate and Soy Protein Isolate
Hadi Hashemi Gahruie, Mohammad Hadi Eskandari, Mohammadreza Khalesi, et al.
Foods (2025) Vol. 14, Iss. 3, pp. 390-390
Open Access
Hadi Hashemi Gahruie, Mohammad Hadi Eskandari, Mohammadreza Khalesi, et al.
Foods (2025) Vol. 14, Iss. 3, pp. 390-390
Open Access
Effect of soybean phosphatidylethanolamine-tamarind gum Maillard conjugate on physicochemical stability of water-in-oil emulsions
Mengzhu Wang, Ying Yan, Jianrong Xing, et al.
International Journal of Biological Macromolecules (2025), pp. 140259-140259
Closed Access
Mengzhu Wang, Ying Yan, Jianrong Xing, et al.
International Journal of Biological Macromolecules (2025), pp. 140259-140259
Closed Access
Nanoemulsions base on the Rice bran albumin-sweet potato leaf polyphenol-dextran complexes: Interaction mechanisms, stability and Astaxanthin release behaviour
Junren Wen, Yong Sui, Jianbin Shi, et al.
Food Chemistry (2025) Vol. 475, pp. 143276-143276
Closed Access
Junren Wen, Yong Sui, Jianbin Shi, et al.
Food Chemistry (2025) Vol. 475, pp. 143276-143276
Closed Access
Allergenicity Reduction of Shrimp (Penaeus vannamei) via Fucoidan-Mediated Covalent Modification: Insights from Epitope Modifying Effect
Qiaozhen Liu, Songyi Lin, Yao Liu, et al.
Journal of Agricultural and Food Chemistry (2025)
Closed Access
Qiaozhen Liu, Songyi Lin, Yao Liu, et al.
Journal of Agricultural and Food Chemistry (2025)
Closed Access
Microwave-induced rapid 4D change in color of 3D printed apple/potato starch gel with red cabbage juice-loaded WPI/GA mixture
Ahmed Fathy Ghazal, Min Zhang, Zhimei Guo
Food Research International (2023) Vol. 172, pp. 113138-113138
Closed Access | Times Cited: 12
Ahmed Fathy Ghazal, Min Zhang, Zhimei Guo
Food Research International (2023) Vol. 172, pp. 113138-113138
Closed Access | Times Cited: 12
Granular hydrogels with tunable properties prepared from gum Arabic and protein microgels
Xuhui Kan, Sitian Zhang, Esther Kwok, et al.
International Journal of Biological Macromolecules (2024) Vol. 273, pp. 132878-132878
Open Access | Times Cited: 4
Xuhui Kan, Sitian Zhang, Esther Kwok, et al.
International Journal of Biological Macromolecules (2024) Vol. 273, pp. 132878-132878
Open Access | Times Cited: 4
Encapsulation of probiotic Lacticaseibacillus casei with whey protein isolate/soybean hull polysaccharide enhances cell viability in harsh conditions
Hong Song, Ran Li, Lina Yang, et al.
Food Hydrocolloids (2024) Vol. 154, pp. 110126-110126
Closed Access | Times Cited: 3
Hong Song, Ran Li, Lina Yang, et al.
Food Hydrocolloids (2024) Vol. 154, pp. 110126-110126
Closed Access | Times Cited: 3
Amphiphilic colloidal particles/Ca2+ reinforced edible agar nanocomposite film by multiple cross-linking/microphase separation strategies
Qingmei Zhu, Xiaona Su, Keyang Mai, et al.
Food Hydrocolloids (2024) Vol. 159, pp. 110602-110602
Closed Access | Times Cited: 3
Qingmei Zhu, Xiaona Su, Keyang Mai, et al.
Food Hydrocolloids (2024) Vol. 159, pp. 110602-110602
Closed Access | Times Cited: 3
Preparation and characterization of dialdehyde starch-soybean protein isolate stabilized carvacrol emulsion composite films
Jianshuo Miao, Tianjing Zhang, Meiyi Zou, et al.
Reactive and Functional Polymers (2023) Vol. 192, pp. 105710-105710
Closed Access | Times Cited: 8
Jianshuo Miao, Tianjing Zhang, Meiyi Zou, et al.
Reactive and Functional Polymers (2023) Vol. 192, pp. 105710-105710
Closed Access | Times Cited: 8
Stability and lipid oxidation of oil-in-water emulsion stabilized by Maillard conjugates of soybean phosphatidylethanolamine with different polysaccharides
Mengzhu Wang, Liuping Fan, Xiaowei Yan, et al.
Food Hydrocolloids (2024) Vol. 156, pp. 110343-110343
Closed Access | Times Cited: 2
Mengzhu Wang, Liuping Fan, Xiaowei Yan, et al.
Food Hydrocolloids (2024) Vol. 156, pp. 110343-110343
Closed Access | Times Cited: 2
Enhancing the stability of O/W emulsions by the interactions of casein/carboxymethyl chitosan and its application in whole nutrient emulsions
Yingxiang Wang, Jinyang Liu, Kai Xia, et al.
International Journal of Biological Macromolecules (2024) Vol. 275, pp. 133589-133589
Closed Access | Times Cited: 1
Yingxiang Wang, Jinyang Liu, Kai Xia, et al.
International Journal of Biological Macromolecules (2024) Vol. 275, pp. 133589-133589
Closed Access | Times Cited: 1
Enhancing oral tolerance of Penaeus vannamei by covalent modification of fucoidan: insights from intestinal microecology
Qiaozhen Liu, Songyi Lin, Kexin Liu, et al.
Food Bioscience (2024) Vol. 62, pp. 105361-105361
Closed Access | Times Cited: 1
Qiaozhen Liu, Songyi Lin, Kexin Liu, et al.
Food Bioscience (2024) Vol. 62, pp. 105361-105361
Closed Access | Times Cited: 1
Zeaxanthin Dipalmitate-Enriched Emulsion Stabilized with Whey Protein Isolate-Gum Arabic Maillard Conjugate Improves Gut Microbiota and Inflammation of Colitis Mice
Xuhui Kan, Wangting Zhou, Weiqi Xu, et al.
Foods (2022) Vol. 11, Iss. 22, pp. 3670-3670
Open Access | Times Cited: 8
Xuhui Kan, Wangting Zhou, Weiqi Xu, et al.
Foods (2022) Vol. 11, Iss. 22, pp. 3670-3670
Open Access | Times Cited: 8
Effects of different high-temperature conduction modes on the ovalbumin-glucose model: AGEs production and regulation of glycated ovalbumin on gut microbiota
Haiqi Chen, Yanru Zhou, Siqiong Zhang, et al.
Food Research International (2023) Vol. 173, pp. 113487-113487
Closed Access | Times Cited: 3
Haiqi Chen, Yanru Zhou, Siqiong Zhang, et al.
Food Research International (2023) Vol. 173, pp. 113487-113487
Closed Access | Times Cited: 3
Clean label physical conjugates of protein-based bio-emulsifiers for food applications
Hemanta Chutia, Charu Lata Mahanta
Food Chemistry Advances (2023) Vol. 3, pp. 100469-100469
Open Access | Times Cited: 3
Hemanta Chutia, Charu Lata Mahanta
Food Chemistry Advances (2023) Vol. 3, pp. 100469-100469
Open Access | Times Cited: 3
