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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:

Impact of pH and temperature on whey protein-proanthocyanidin interactions and foaming properties
Nan Li, Audrey L. Girard
Food Hydrocolloids (2022) Vol. 134, pp. 108100-108100
Open Access | Times Cited: 32

Showing 1-25 of 32 citing articles:

Improving gel properties of soy protein isolate through alkaline pH-shifting, mild heat treatment, and TGase cross-linking
Ping Sun, Qin Zhang, Yu Zhao, et al.
Food Hydrocolloids (2023) Vol. 144, pp. 108924-108924
Closed Access | Times Cited: 49
Correlation among molecular structure, air/water interfacial behavior and foam properties of naringin-treated chickpea protein isolates
Yuan Meng, Zihao Wei, Changhu Xue
Food Hydrocolloids (2023) Vol. 147, pp. 109309-109309
Closed Access | Times Cited: 25
Synergistic modification of structural and functional characteristics of whey protein isolate by soybean isoflavones non-covalent binding and succinylation treatment: A focus on emulsion stability
Ningzhe Wang, Zihan Ma, Longtu Ma, et al.
Food Hydrocolloids (2023) Vol. 144, pp. 108994-108994
Closed Access | Times Cited: 24
Effects of ultrasound pretreatment on the structure, IgE binding capacity, functional properties and bioactivity of whey protein hydrolysates via multispectroscopy and peptidomics revealed
Lidong Pang, Ming Liu, Chen Chen, et al.
Ultrasonics Sonochemistry (2024) Vol. 110, pp. 107025-107025
Open Access | Times Cited: 6
Exogenous Polyphenols Inhibited Flavor Degradation in Legume Protein Matrices
Lynette Lincoln, Audrey L. Girard
Sustainable Food Proteins (2025) Vol. 3, Iss. 1
Open Access
Characterization of Whey Protein Isolate-Ascorbic Acid stabilized Oil in Water Pickering Emulsions
Saba Kamalledin Moghadam, Mahnaz Tabibiazar, Behzad Masoumi, et al.
Journal of Agriculture and Food Research (2025), pp. 101650-101650
Open Access
Whey protein based colloidal gas aphrons combined with solid–liquid extraction as an integrated green separation of phenolics from fruit based by-products
Aimara V. De La Cruz‐Molina, Gökhan Durmaz, Marı́a José Oruña-Concha, et al.
Separation and Purification Technology (2025), pp. 131526-131526
Closed Access
High-efficiency separation of rosmarinic acid from perilla leaves by aqueous two-phase flotation using a protein carrier
Yanfei Li, Nan Hu, Shao-ru He, et al.
Industrial Crops and Products (2025) Vol. 225, pp. 120521-120521
Open Access
Fabrication of tannins and oat protein non-covalent complexes: Effect on the structure and in vitro digestion properties of oat proteins
Xi Chen, Xue Han, Mianhong Chen, et al.
International Journal of Biological Macromolecules (2025), pp. 140481-140481
Closed Access
Effects of short-term and long-term cold plasma treatment on the color, structure, and Pickering foaming properties of Grass pea protein particles
Hamed Mahdavian Mehr, Arash Koocheki
Food Hydrocolloids (2023) Vol. 143, pp. 108846-108846
Closed Access | Times Cited: 17
Investigation of bovine β-lactoglobulin-procyanidin complexes interactions and its utilization in O/W emulsion
Qin Geng, David Julian McClements, Zhihua Wu, et al.
International Journal of Biological Macromolecules (2023) Vol. 240, pp. 124457-124457
Closed Access | Times Cited: 16
Effects of plant polyphenols on lipid oxidation in pea and soy protein solutions
Vanessa Soendjaja, Audrey L. Girard
Food Chemistry (2023) Vol. 433, pp. 137340-137340
Open Access | Times Cited: 15
Recovery of perfluorooctane sulfonate (PFOS) and perfluorooctanoate (PFOA) from water using foam fractionation with whey soy protein
Nan Hu, Xiaodan Sun, Nan Yao, et al.
Journal of Hazardous Materials (2024) Vol. 469, pp. 133992-133992
Closed Access | Times Cited: 5
Effect of benzoic acid-based and cinnamic acid-based polyphenols on foaming properties of ovalbumin at acidic, neutral and alkaline pH conditions
Hedi Wen, Deju Zhang, Zhenzhen Ning, et al.
Food Hydrocolloids (2024) Vol. 153, pp. 109998-109998
Open Access | Times Cited: 5
Protein enabled foam fractionation of anthocyanins from purple perilla leaves: Mechanisms, performance, and optimization
Yanfei Li, Chunquan Zhao, Nan Hu, et al.
Industrial Crops and Products (2024) Vol. 210, pp. 118085-118085
Closed Access | Times Cited: 3
Study on the mechanism of polyphenols regulating the stability of pea isolate protein formed Pickering emulsion based on interfacial effects
Lulu Ma, Xiaofan Yang, Jiaying Huo, et al.
Food Chemistry (2024) Vol. 463, pp. 141423-141423
Closed Access | Times Cited: 3
pH-induced physiochemical and structural changes of milk proteins mixtures and its effect on foaming behavior
Siyu Zhang, Junli Hao, Qinggang Xie, et al.
International Journal of Biological Macromolecules (2023) Vol. 254, pp. 127838-127838
Closed Access | Times Cited: 9
Non-covalent interactions between large yellow croaker (Pseudosciaena crocea) roe protein isolates and curcumin: Implications for enhanced curcumin delivery
Yi‐Nan Du, Jiao Jia, Jia‐Nan Yan, et al.
Food Bioscience (2024) Vol. 60, pp. 104270-104270
Closed Access | Times Cited: 2
Foam and fluid properties of purified saponins and non-purified water extracts from Camellia oleifera cake (by-product)
Weixin Li, Zhu Liwei, Weiwei Zhang, et al.
Food Chemistry (2023) Vol. 440, pp. 138313-138313
Closed Access | Times Cited: 7
Comparative study on the foam and air-water interface properties of ethanol-soluble and non-ethanol components in wheat aqueous phase protein
Muyuan Zhao, Liya Liu, Ge Wang, et al.
Food Hydrocolloids (2023) Vol. 150, pp. 109700-109700
Closed Access | Times Cited: 7
Preparation, Characterization and Antioxidant Activity of Glycosylated Whey Protein Isolate/Proanthocyanidin Compounds
Yaochang Li, Lian Zhou, Haizhi Zhang, et al.
Foods (2023) Vol. 12, Iss. 11, pp. 2153-2153
Open Access | Times Cited: 6
Investigating the effect of whey protein isolate:proanthocyanidin complex ratio on the stability and antioxidant capacity of Pickering emulsions
Xiaohui Di, Yaochang Li, Xinguang Qin, et al.
International Journal of Biological Macromolecules (2024) Vol. 279, pp. 135342-135342
Closed Access | Times Cited: 1
Effect on heat treatment on the physical stability, interfacial tension and in vitro digestion of whey protein-stabilized pumpkin seed blend oil complex condensate
Yini Fu, Jing Wang, Xiaoxiao Liu, et al.
Food Hydrocolloids (2024) Vol. 160, pp. 110728-110728
Closed Access | Times Cited: 1
Unveiling the applications of membrane proteins from oil bodies: leading the way in artificial oil body technology and other biotechnological advancements
Yi Liao, Zhenxiao Wang, Yukun Pei, et al.
Critical Reviews in Food Science and Nutrition (2024), pp. 1-28
Closed Access | Times Cited: 1
Improved analysis of grape seed extract by liquid chromatography–high resolution mass spectrometry (LC-HRMS) reveals that proanthocyanidin-protein interaction mechanisms in cream depend on degree of polymerization
Chang Liu, Audrey L. Girard, Richard W. Hartel, et al.
Food Chemistry (2024) Vol. 451, pp. 139432-139432
Open Access | Times Cited: 1
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