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OpenAlex Citation Counts

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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:

Study of soybean protein isolate-tannic acid non-covalent complexes by multi-spectroscopic analysis, molecular docking, and interfacial adsorption kinetics
Tong Wang, Ning Wang, Yingjie Yu, et al.
Food Hydrocolloids (2022) Vol. 137, pp. 108330-108330
Closed Access | Times Cited: 77

Showing 1-25 of 77 citing articles:

Microfluidization of soybean protein isolate-tannic acid complex stabilized emulsions: Characterization of emulsion properties, stability and in vitro digestion properties
Ning Wang, Rui Wang, Kaiwen Xing, et al.
Food Chemistry (2023) Vol. 430, pp. 137065-137065
Closed Access | Times Cited: 49
The effect of rice protein-polyphenols covalent and non-covalent interactions on the structure, functionality and in vitro digestion properties of rice protein
Wenyi Shi, Hexiang Xie, Kefan Ouyang, et al.
Food Chemistry (2024) Vol. 450, pp. 139241-139241
Closed Access | Times Cited: 17
Zein and tannic acid hybrid particles improving physical stability, controlled release properties, and antimicrobial activity of cinnamon essential oil loaded Pickering emulsions
Simin Fan, Qing‐Feng Yang, Debao Wang, et al.
Food Chemistry (2024) Vol. 446, pp. 138512-138512
Open Access | Times Cited: 13
Ultrasonic combined pH shifting strategy for improving the stability of emulsion stabilized by yeast proteins: Focused on solubility, protein structure, interface properties
Xueting Zheng, Tianfu Cheng, Sibo Liu, et al.
International Journal of Biological Macromolecules (2025), pp. 139396-139396
Closed Access | Times Cited: 1
Enhancement of soy protein functionality by conjugation or complexation with polysaccharides or polyphenols: A review
Chao Qiu, Yaxu Meng, Zhiheng Zhang, et al.
Comprehensive Reviews in Food Science and Food Safety (2025) Vol. 24, Iss. 1
Closed Access | Times Cited: 1
Impact of tannic acid addition on the structural and functional properties of soy protein-based high-moisture extruded meat analogues optimized using Artificial Intelligence
Saqib Gulzar, Mohamed Tagrida, Olga Martín–Belloso, et al.
Food Structure (2025), pp. 100407-100407
Open Access | Times Cited: 1
A curcumin-crosslinked bilayer film of soy protein isolate and chitosan with enhanced antibacterial property for beef preservation and freshness monitoring
Yueyuan Yong, Shancan Wang, Laihao Li, et al.
International Journal of Biological Macromolecules (2023) Vol. 247, pp. 125778-125778
Closed Access | Times Cited: 30
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: 25
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: 25
Preparation of a novel nanoparticle with extruded soy protein isolate-oat β-glucan: Interfacial properties and mechanism of emulsion stability
Jinpeng Li, Liang Li
Food Hydrocolloids (2023) Vol. 150, pp. 109686-109686
Closed Access | Times Cited: 22
Combining multi–spectroscopy analysis and interfacial properties to research the effect of ultrasonic treatment on soybean protein isolate–tannic acid complexes
Ning Wang, Kaiwen Xing, Wang Zhang, et al.
Food Hydrocolloids (2023) Vol. 145, pp. 109136-109136
Closed Access | Times Cited: 21
Multi-spectroscopies and molecular docking insights into the interaction mechanism and antioxidant activity of isoquercetin and zein nanoparticles
Xiaojie Yue, Peng‐Wei Xu, Xiaochuan Luo, et al.
International Journal of Biological Macromolecules (2024) Vol. 263, pp. 130412-130412
Closed Access | Times Cited: 12
Recent advances in understanding the interfacial activity of antioxidants in association colloids in bulk oil
Xintian Wang, Yashu Chen, David Julian McClements, et al.
Advances in Colloid and Interface Science (2024) Vol. 325, pp. 103117-103117
Closed Access | Times Cited: 9
pH-regulated Tannic acid and soybean protein isolate adhesive for enhanced performance in plant-based meat analogues
Zixi Xue, Minghao Zhang, Junting Wang, et al.
Food Research International (2024) Vol. 185, pp. 114289-114289
Closed Access | Times Cited: 9
Effect of non-covalent binding of tannins to sodium caseinate on the stability of high-internal-phase fish oil emulsions
Yanchen Wang, Yikai Huang, Ying Sun, et al.
International Journal of Biological Macromolecules (2024) Vol. 277, pp. 134171-134171
Closed Access | Times Cited: 8
Inhibition of fluorescent advanced glycation end-products by ferulic acid and chlorogenic acid: A fluorescence spectroscopy and molecular docking study
Ligang Yu, Jing Wang, N. Zhang, et al.
Food Bioscience (2024) Vol. 58, pp. 103790-103790
Closed Access | Times Cited: 7
Study of the mechanism of non-covalent interactions between chlorogenic acid and soy protein isolate: Multi-spectroscopic, in vitro, and computational docking analyses
Nan Ma, Jiahui Duan, Guowei Zhou, et al.
Food Chemistry (2024) Vol. 457, pp. 140084-140084
Closed Access | Times Cited: 7
An exploration of the interaction, structural characterization and anti-oxidative properties of proanthocyanidin and beta-lactoglobulin complex
Cuicui Duan, Mengchun Qin, L. Liu, et al.
Food Research International (2025) Vol. 202, pp. 115760-115760
Closed Access
Study on the interaction mechanism, physicochemical properties and application in oil-in-water emulsion of soy protein isolate and tannic acid
Xin Li, Shuai Hu, Wenjun Rao, et al.
Journal of Food Engineering (2023) Vol. 357, pp. 111626-111626
Closed Access | Times Cited: 19
Ultrasonic treatment of rice bran protein-tannic acid stabilized oil-in-water emulsions: Focus on microstructure, rheological properties and emulsion stability
Ning Wang, Donghua Wang, Kaiwen Xing, et al.
Ultrasonics Sonochemistry (2023) Vol. 99, pp. 106577-106577
Open Access | Times Cited: 17
Enhancing encapsulation of curcumin by pH-driven and sodium alginate blending with ovalbumin as a carrier
Hanyu Li, Minghui Zhao, Sijie Zhou, et al.
Food Hydrocolloids (2023) Vol. 149, pp. 109623-109623
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
Influence of hemin on structure and emulsifying properties of soybean protein isolate
Jiaming Zhang, Yangyang Jia, Wenjin Wu, et al.
Food Chemistry (2023) Vol. 421, pp. 136183-136183
Open Access | Times Cited: 15
A novel EGCG-Histidine complex improves gelling and physicochemical properties of porcine myofibrillar proteins: Insight into underlying mechanisms
Xiao Guo, Renzheng Wang, Bofu Han, et al.
Food Chemistry (2024) Vol. 448, pp. 139070-139070
Closed Access | Times Cited: 6
Formation mechanism of quinoa protein hydrolysate-EGCG complexes at different pH conditions and its effect on the protein hydrolysate-lipid co-oxidation in emulsions
Jingwen Xu, Hezhen Zhang, Mengyu Deng, et al.
Food Research International (2024) Vol. 186, pp. 114365-114365
Closed Access | Times Cited: 5
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