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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:

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

Showing 25 citing articles:

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
Physicochemical stability and in vitro digestibility of goat milk affected by freeze-thaw cycles
Yue Ma, Jinzhe Li, Yuxuan Huang, et al.
Food Chemistry (2022) Vol. 404, pp. 134646-134646
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
Extrusion for reducing malondialdehyde-induced whey protein isolate oxidation in relation with its physicochemical, functional and intro digestive properties
Zhanmei Jiang, Yifei Meng, Chenyue Hou, et al.
Food Hydrocolloids (2023) Vol. 142, pp. 108730-108730
Closed Access | Times Cited: 31
Improving the functionality of pea protein with laccase-catalyzed crosslinking mediated by chlorogenic acid
Jiang Yi, Xiaoting Chen, Zhen Wen, et al.
Food Chemistry (2023) Vol. 433, pp. 137344-137344
Closed Access | Times Cited: 19
Modification of fermented whey protein concentrates: Impact of sequential ultrasound and TGase cross-linking
Munkh‐Amgalan Gantumur, Muhammad Altaf Hussain, Jinzhe Li, et al.
Food Research International (2022) Vol. 163, pp. 112158-112158
Closed Access | Times Cited: 30
Physical treatment synergized with natural surfactant for improving gas–water interfacial behavior and foam characteristics of α-lactalbumin
Jinzhe Li, Yuxuan Huang, Xinhui Peng, et al.
Ultrasonics Sonochemistry (2023) Vol. 95, pp. 106369-106369
Open Access | Times Cited: 18
The behavior of whey protein isolate-curcumin complex at the oil-water interface
Huanqing Lei, Jiawei Lin, Zeling Chen, et al.
Food Hydrocolloids (2023) Vol. 145, pp. 109046-109046
Closed Access | Times Cited: 16
Topical retinoids: Novel derivatives, nano lipid‐based carriers, and combinations to improve chemical instability and skin irritation
Jiangming Zhong, Nan Zhao, Qingle Song, et al.
Journal of Cosmetic Dermatology (2024) Vol. 23, Iss. 10, pp. 3102-3115
Open Access | Times Cited: 5
α-Lactalbumin: Functional properties and potential health benefits
Xinyu Ge, Jie Zhang, Joe M. Regenstein, et al.
Food Bioscience (2024) Vol. 60, pp. 104371-104371
Closed Access | Times Cited: 4
Insight into comparison of binding interactions and biological activities of whey protein isolate exposed prior to two structurally different sterols
Meng Li, Jinzhe Li, Yuxuan Huang, et al.
Food Chemistry (2022) Vol. 405, pp. 134827-134827
Closed Access | Times Cited: 24
Structure and rheological properties of extruded whey protein isolate: Impact of inulin
Jinpeng Li, Jiajie Yang, Jinzhe Li, et al.
International Journal of Biological Macromolecules (2022) Vol. 226, pp. 1570-1578
Closed Access | Times Cited: 22
Study on the binding interaction and stability of whey protein concentrate-80 with folic acid
Xiaodong Wang, Zengbo Wang, Hongwei Tang, et al.
Colloids and Surfaces A Physicochemical and Engineering Aspects (2024) Vol. 696, pp. 134322-134322
Closed Access | Times Cited: 3
Evaluating the binding mechanism, structural changes and stability of ternary complexes formed by the interaction of folic acid with whey protein concentrate-80 and L-ascorbyl 6-palmitate
Xiaodong Wang, Zengbo Wang, Kangyong Zhang, et al.
Food Chemistry (2024) Vol. 457, pp. 139924-139924
Closed Access | Times Cited: 3
Characterization of chitosan/α-lactalbumin nanocomplex particle and its encapsulation for retinol
Zhanmei Jiang, Jinzhe Li, Wei Chen, et al.
Food Bioscience (2022) Vol. 51, pp. 102229-102229
Closed Access | Times Cited: 18
Evaluating the role of glycyrrhizic acid on the dynamic stabilization mechanism of the emulsion prepared by α-Lactalbumin: Experimental and silico approaches
Ruijie Shi, Munkh‐Amgalan Gantumur, Zengli Gao, et al.
Food Chemistry (2023) Vol. 429, pp. 136772-136772
Closed Access | Times Cited: 5
Effect of transglutaminase cross-linking and emulsification on the stability and digestion of limonene emulsions
Akhunzada Bilawal, Munkh‐Amgalan Gantumur, Yuxuan Huang, et al.
Process Biochemistry (2023) Vol. 131, pp. 210-216
Closed Access | Times Cited: 3
Alternative Fermented Soy-Based Beverage: Impact of Inulin on the Growth of Probiotic Strains and Starter Culture
Wellison Amorim Pereira, Anna Carolina Meireles Piazentin, Thamires Maria Simões da Silva, et al.
Fermentation (2023) Vol. 9, Iss. 11, pp. 961-961
Open Access | Times Cited: 2
Effects of Heat Treatment on Structure and Processing Characteristics of Donkey Milk Whey Protein
Weixuan Li, Mingming Wei, Yu-Jing Zhao, et al.
Journal of Food Biochemistry (2024) Vol. 2024, pp. 1-16
Open Access
The Effect of Freeze‒Thaw Cycles on the Physicochemical Stability and Nutritional Composition of Camel Milk
Hao Qi, Yongdong Lei, Runze Li, et al.
(2024)
Closed Access
Ferulic acid improved the yogurt stability through interaction with milk protein
Tongfeng Wu, Liping Ren, Shunjing Luo, et al.
International Dairy Journal (2024) Vol. 158, pp. 106053-106053
Closed Access
The effect of freeze‒thaw cycles on the physicochemical stability and nutritional composition of camel milk
Hao Qi, Yongdong Lei, Runze Li, et al.
LWT (2024) Vol. 213, pp. 117023-117023
Open Access
Pumpkin seed protein as a carrier for Astaxanthin: Molecular characterization of interactions and implications for stability
Carini Aparecida Lelis, Jelmir Craveiro de Andrade, Renally Bezerra Wanderley e Lima, et al.
Food Chemistry (2024) Vol. 468, pp. 142452-142452
Closed Access
Effects of thermal treatment on foam properties and simulated in vitro digestion properties of α‐lactalbumin–tea saponin complex
Cong Xu, Qiuwan Jiang, Hongyu Li, et al.
International Journal of Dairy Technology (2023) Vol. 77, Iss. 1, pp. 81-93
Closed Access
Comparison of interaction, structure, and cell proliferation of α‐lactalbumin–safflower yellow complex induced by microwave heating or conventional heating
Tianqi Li, Jinzhe Li, Yuxuan Huang, et al.
Journal of the Science of Food and Agriculture (2022) Vol. 103, Iss. 4, pp. 1846-1855
Closed Access
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