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:
Changes in structure and emulsifying properties of coconut globulin after the atmospheric pressure cold plasma treatment
Yang Chen, Mengying Yao, Tianyi Yang, et al.
Food Hydrocolloids (2022) Vol. 136, pp. 108289-108289
Closed Access | Times Cited: 43
Yang Chen, Mengying Yao, Tianyi Yang, et al.
Food Hydrocolloids (2022) Vol. 136, pp. 108289-108289
Closed Access | Times Cited: 43
Showing 1-25 of 43 citing articles:
Development of protein-polyphenol particles to stabilize high internal phase Pickering emulsions by polyphenols' structure
Yang Chen, Mengying Yao, Peng Su, et al.
Food Chemistry (2023) Vol. 428, pp. 136773-136773
Closed Access | Times Cited: 62
Yang Chen, Mengying Yao, Peng Su, et al.
Food Chemistry (2023) Vol. 428, pp. 136773-136773
Closed Access | Times Cited: 62
Modification of soy protein isolate and pea protein isolate by high voltage dielectric barrier discharge (DBD) atmospheric cold plasma: Comparative study on structural, rheological and techno-functional characteristics
Srutee Rout, Prem Prakash Srivastav
Food Chemistry (2024) Vol. 447, pp. 138914-138914
Closed Access | Times Cited: 23
Srutee Rout, Prem Prakash Srivastav
Food Chemistry (2024) Vol. 447, pp. 138914-138914
Closed Access | Times Cited: 23
Interfacial behavior of coconut (Cocos nucifera L.) globulins at different pH: Relation to emulsion stability
Jingrong Ma, Chuang Pan, Haiming Chen, et al.
Food Hydrocolloids (2023) Vol. 144, pp. 108958-108958
Closed Access | Times Cited: 28
Jingrong Ma, Chuang Pan, Haiming Chen, et al.
Food Hydrocolloids (2023) Vol. 144, pp. 108958-108958
Closed Access | Times Cited: 28
Shear emulsification condition strategy impact high internal phase Pickering emulsions stabilized by coconut globulin-tannic acid: Structure of protein at the oil-water interface
Yang Chen, Yile Chen, Lianzhou Jiang, et al.
LWT (2023) Vol. 187, pp. 115283-115283
Open Access | Times Cited: 27
Yang Chen, Yile Chen, Lianzhou Jiang, et al.
LWT (2023) Vol. 187, pp. 115283-115283
Open Access | Times Cited: 27
Coconut milk treated by atmospheric cold plasma: Effect on quality and stability
Yang Chen, Yile Chen, Yajing Fang, et al.
Food Chemistry (2023) Vol. 430, pp. 137045-137045
Closed Access | Times Cited: 25
Yang Chen, Yile Chen, Yajing Fang, et al.
Food Chemistry (2023) Vol. 430, pp. 137045-137045
Closed Access | Times Cited: 25
Effect of cold plasma on the technological and functional modification of plant proteins and enzymes
Srutee Rout, Prem Prakash Srivastav
Innovative Food Science & Emerging Technologies (2023) Vol. 88, pp. 103447-103447
Closed Access | Times Cited: 23
Srutee Rout, Prem Prakash Srivastav
Innovative Food Science & Emerging Technologies (2023) Vol. 88, pp. 103447-103447
Closed Access | Times Cited: 23
Enhancing the functionalities of chickpea protein isolate through a combined strategy with pH-shifting and cold plasma treatment
Jian Wang, Xinyi Zhou, Junqi Li, et al.
Innovative Food Science & Emerging Technologies (2024) Vol. 93, pp. 103607-103607
Closed Access | Times Cited: 12
Jian Wang, Xinyi Zhou, Junqi Li, et al.
Innovative Food Science & Emerging Technologies (2024) Vol. 93, pp. 103607-103607
Closed Access | Times Cited: 12
Reduction of antigenicity and emulsibility improvement of ovalbumin by dielectric-barrier discharge plasma treatment induced structure modification
Panpan Tang, Lin‐Lin Zhang, Yu-Xin Xiong, et al.
Innovative Food Science & Emerging Technologies (2024) Vol. 92, pp. 103602-103602
Closed Access | Times Cited: 8
Panpan Tang, Lin‐Lin Zhang, Yu-Xin Xiong, et al.
Innovative Food Science & Emerging Technologies (2024) Vol. 92, pp. 103602-103602
Closed Access | Times Cited: 8
Effects of moderate dielectric barrier discharge (DBD) plasma treatment on the structure, antigenicity, and digestibility of casein
Yongniu Zhang, Shuangfei Wang, Debao Niu, et al.
Food Hydrocolloids (2024) Vol. 153, pp. 109973-109973
Closed Access | Times Cited: 8
Yongniu Zhang, Shuangfei Wang, Debao Niu, et al.
Food Hydrocolloids (2024) Vol. 153, pp. 109973-109973
Closed Access | Times Cited: 8
Effect of corona discharge cold plasma on the structure and emulsification properties of soybean protein isolate
Liming Tan, Xiaohan Hua, Lijun Yin, et al.
Food Hydrocolloids (2024) Vol. 156, pp. 110337-110337
Closed Access | Times Cited: 8
Liming Tan, Xiaohan Hua, Lijun Yin, et al.
Food Hydrocolloids (2024) Vol. 156, pp. 110337-110337
Closed Access | Times Cited: 8
Effects of Maillard Reaction Durations on the Physicochemical and Emulsifying Properties of Chickpea Protein Isolate
Shanshan Zhang, Y. Liu, Wenhui Wu
Foods (2025) Vol. 14, Iss. 1, pp. 117-117
Open Access | Times Cited: 1
Shanshan Zhang, Y. Liu, Wenhui Wu
Foods (2025) Vol. 14, Iss. 1, pp. 117-117
Open Access | Times Cited: 1
Interaction between liposome and myofibrillar protein in surimi: Effect on gel structure and digestive characteristics
Xiangzhou Yi, Zhisheng Pei, Guanghua Xia, et al.
International Journal of Biological Macromolecules (2023) Vol. 253, pp. 126731-126731
Closed Access | Times Cited: 19
Xiangzhou Yi, Zhisheng Pei, Guanghua Xia, et al.
International Journal of Biological Macromolecules (2023) Vol. 253, pp. 126731-126731
Closed Access | Times Cited: 19
Influence of atmospheric pressure plasma jet on the structural, functional and digestive properties of chickpea protein isolate
Jian Wang, Xinyi Zhou, Shilong Ju, et al.
Food Research International (2023) Vol. 174, pp. 113565-113565
Closed Access | Times Cited: 17
Jian Wang, Xinyi Zhou, Shilong Ju, et al.
Food Research International (2023) Vol. 174, pp. 113565-113565
Closed Access | Times Cited: 17
3D printed emulsion based on arginine-myofibrillar protein
Zilan Feng, Dongxue He, Chuan Li, et al.
Journal of Food Engineering (2024) Vol. 375, pp. 112049-112049
Closed Access | Times Cited: 7
Zilan Feng, Dongxue He, Chuan Li, et al.
Journal of Food Engineering (2024) Vol. 375, pp. 112049-112049
Closed Access | Times Cited: 7
Applications of cold plasma technique to enhance the safety and quality of different food products
Aisha Shabbir, Syed Ali Hassan, Hafsa Hanif, et al.
Measurement Food (2024) Vol. 15, pp. 100183-100183
Open Access | Times Cited: 7
Aisha Shabbir, Syed Ali Hassan, Hafsa Hanif, et al.
Measurement Food (2024) Vol. 15, pp. 100183-100183
Open Access | Times Cited: 7
The composition, extraction, functional property, quality, and health benefits of coconut protein: A review
Yang Chen, Lige Tong, Lianzhou Jiang, et al.
International Journal of Biological Macromolecules (2024) Vol. 280, pp. 135905-135905
Closed Access | Times Cited: 7
Yang Chen, Lige Tong, Lianzhou Jiang, et al.
International Journal of Biological Macromolecules (2024) Vol. 280, pp. 135905-135905
Closed Access | Times Cited: 7
Physicochemical properties and oil-water interfacial behavior of subcritical water-treated coconut (Cocos nucifera L.) globulins
Jingrong Ma, Chuang Pan, Rongrong He, et al.
Food Hydrocolloids (2024) Vol. 152, pp. 109897-109897
Closed Access | Times Cited: 6
Jingrong Ma, Chuang Pan, Rongrong He, et al.
Food Hydrocolloids (2024) Vol. 152, pp. 109897-109897
Closed Access | Times Cited: 6
Improvement of emulsifying stability of coconut globulin by noncovalent interactions with coffee polyphenols
Yile Chen, Yang Chen, Lianzhou Jiang, et al.
Food Chemistry X (2023) Vol. 20, pp. 100954-100954
Open Access | Times Cited: 13
Yile Chen, Yang Chen, Lianzhou Jiang, et al.
Food Chemistry X (2023) Vol. 20, pp. 100954-100954
Open Access | Times Cited: 13
Functionality enhancement of pea protein isolate through cold plasma modification for 3D printing application
Ye Liu, Jiayu Sun, Zuoneng Wen, et al.
Food Research International (2024) Vol. 197, pp. 115267-115267
Closed Access | Times Cited: 5
Ye Liu, Jiayu Sun, Zuoneng Wen, et al.
Food Research International (2024) Vol. 197, pp. 115267-115267
Closed Access | Times Cited: 5
Structural characteristics and stability analysis of coconut oil body and its application for loading β-carotene
Yan Tian, Xinxin Zhao, Zhiguo Wang, et al.
Food Chemistry (2024) Vol. 446, pp. 138818-138818
Closed Access | Times Cited: 4
Yan Tian, Xinxin Zhao, Zhiguo Wang, et al.
Food Chemistry (2024) Vol. 446, pp. 138818-138818
Closed Access | Times Cited: 4
Enhancing curcumin stability and bioavailability through chickpea protein isolate–citrus pectin conjugate emulsions: Targeted delivery and gut microecology modulation
Yibo Liu, Xuemei Fan, Xiyu Yu, et al.
International Journal of Biological Macromolecules (2025) Vol. 300, pp. 140295-140295
Closed Access
Yibo Liu, Xuemei Fan, Xiyu Yu, et al.
International Journal of Biological Macromolecules (2025) Vol. 300, pp. 140295-140295
Closed Access
Stable emulsion produced by thermal modified coconut (Cocos nucifera L.) globulins-xanthan gum for protection of curcumin
Jingrong Ma, Rongrong He, Yongchuan Chai, et al.
International Journal of Biological Macromolecules (2025) Vol. 302, pp. 140653-140653
Closed Access
Jingrong Ma, Rongrong He, Yongchuan Chai, et al.
International Journal of Biological Macromolecules (2025) Vol. 302, pp. 140653-140653
Closed Access
Isolation of pea protein-polysaccharide natural mixtures and physicochemical properties investigation
Shenghua He, Zhifeng Lei, Yonghui Wang, et al.
Journal of Food Measurement & Characterization (2025)
Closed Access
Shenghua He, Zhifeng Lei, Yonghui Wang, et al.
Journal of Food Measurement & Characterization (2025)
Closed Access
Unveiling the impact of superheated steam treatment on nutritional, functional and rheological behavior of guar germ protein isolates
Ankan Kheto, Rachna Sehrawat, Khalid Gul, et al.
Food Hydrocolloids (2025), pp. 111383-111383
Closed Access
Ankan Kheto, Rachna Sehrawat, Khalid Gul, et al.
Food Hydrocolloids (2025), pp. 111383-111383
Closed Access
Unlocking sesame protein potential: Production and functional characteristics of sesame protein via cold plasma-assisted extraction
Ying Hou, Xuan Wang, Zheng Xuechao, et al.
Food Hydrocolloids (2025), pp. 111419-111419
Closed Access
Ying Hou, Xuan Wang, Zheng Xuechao, et al.
Food Hydrocolloids (2025), pp. 111419-111419
Closed Access
