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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:

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

Showing 1-25 of 35 citing articles:

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
Formulation and characterization of bigels utilizing whey protein and polysaccharides: Potential applications as cream analogues
Ling Jiang, Qiming Wang, Zhenan Rao, et al.
Food Hydrocolloids (2024) Vol. 152, pp. 109884-109884
Closed Access | Times Cited: 11
Insight into the mechanism of synergy of ultrasound and high pressure homogenization on the emulsion stability and interfacial behaviors of α-lactalbumin with mogroside V
Jinzhe Li, Qiuwan Jiang, Ruyi Zhang, et al.
Food Bioscience (2024) Vol. 59, pp. 104130-104130
Closed Access | Times Cited: 11
Gels stability by improving the hydrophobic region of casein: Effect of the mogrosides on the structure, microstructure, and antioxidant activities in vitro digestive of the casein acid-induced gel
Yingdi Wang, Kun Sun, Yigang Hu, et al.
Food Hydrocolloids (2025) Vol. 163, pp. 111070-111070
Closed Access
High efficiency methods for the determination of dinotefuran and imidacloprid by fluorescence spectrometry using whey protein as sensor
Shiyue Niu, Xin Liu, Jia Liu, et al.
Journal of Molecular Structure (2025), pp. 141437-141437
Closed Access
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
Deciphering the interaction mechanism and binding mode between chickpea protein isolate and flavonoids based on experimental studies and molecular simulation
Yuan Meng, Zihao Wei, Changhu Xue
Food Chemistry (2023) Vol. 429, pp. 136848-136848
Closed Access | Times Cited: 17
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 interfacial properties of rice bran oil bodies affecting their physicochemical properties, stability and adsorption behavior at the oil-water interface for the design of precisely emulsified systems
Jia Hao, Fengru Zhang, Eric A. Decker, et al.
Food Hydrocolloids (2023) Vol. 148, pp. 109449-109449
Closed Access | Times Cited: 13
Non-covalent interaction between hemp seed globulin and two hemp seed phenolic compounds: Mechanism and effects on protein structure, bioactivity, and in vitro simulated digestion
Peng‐Wei Xu, Xiaojie Yue, Xiaofan Yuan, et al.
International Journal of Biological Macromolecules (2023) Vol. 255, pp. 128077-128077
Closed Access | Times Cited: 11
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
Capture modes evaluation of four flavor constituents in β-lactoglobulin by high-resolution mass spectrometry and molecular dynamics simulation approaches
Chenna Di, Wei Jia
Food Hydrocolloids (2023) Vol. 145, pp. 109157-109157
Closed Access | Times Cited: 8
Polyphenol improve the foaming properties of soybean isolate protein: Structural, physicochemical property changes and application in angel cake
Yilun Wang, Shicheng Dai, Ziteng Lian, et al.
International Journal of Biological Macromolecules (2024) Vol. 277, pp. 134315-134315
Closed Access | Times Cited: 2
Improvement of non-fat yogurt gel syneresis by heat-unfolded whey protein isolate/mogrosides complexes: Effect on the structural characterization through simultaneous rheological and FTIR techniques
Qingfeng Ban, Zonghao Liu, Xuan Zhang, et al.
Food Hydrocolloids (2023) Vol. 144, pp. 109025-109025
Closed Access | Times Cited: 7
Sensitive detection of pymetrozine residues based on β-lactoglobulin as a fluorescence probe
Shiyue Niu, Xin Liu, Jia Liu, et al.
Journal of Molecular Structure (2024) Vol. 1320, pp. 139669-139669
Closed Access | Times Cited: 1
Comparison of Alternative Protein Hydrogels for Delivering Myricetin: Interaction Mechanism and Stability Evaluation
Wei Wang, Yu-Ru Wu, Jing Li, et al.
Journal of Agricultural and Food Chemistry (2024) Vol. 72, Iss. 15, pp. 8784-8797
Closed Access | Times Cited: 1
Ca2+-promoted free radical grafting of whey protein to EGCG: As a novel nanocarrier for the encapsulation of apigenin
Yingjie Wang, Heliang Guo, Tingting Zhao, et al.
Food Chemistry (2024) Vol. 460, pp. 140554-140554
Closed Access | Times Cited: 1
Tannic acid/non-covalent interaction-mediated modification of hemp seed proteins: Focused on binding mechanisms, oil-water interface behavior, and rheological properties
Ning Wang, Boyu Liu, Xiaoyu Han, et al.
Food Hydrocolloids (2024) Vol. 157, pp. 110483-110483
Closed Access | Times Cited: 1
Potential toxic effects of perfluorobutanesulfonyl fluoride analysis based on multiple-spectroscopy techniques and molecular modelling analysis
Xiangying Jin, Ziang Xu, Manwen Zhang, et al.
Spectrochimica Acta Part A Molecular and Biomolecular Spectroscopy (2023) Vol. 308, pp. 123677-123677
Closed Access | Times Cited: 3
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
Insight into the Binding Mechanism of Interactions between a Natural Non-Nutritive Sweeter Mogroside V and Soybean Protein Isolate Based on Multi-Spectroscopic Methods and Computational Simulations
Yuxin Wu, Yun Zhang, Qing He, et al.
(2024)
Closed Access
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