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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:

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

Showing 1-25 of 35 citing articles:

Enhanced viability of probiotics encapsulated within synthetic/natural biopolymers by the addition of gum arabic via electrohydrodynamic processing
Jiage Ma, Tianzhu Li, Qingyun Wang, et al.
Food Chemistry (2023) Vol. 413, pp. 135680-135680
Closed Access | Times Cited: 45
Emerging thermal modifying methods in milk protein: A review
Jialun Hu, Heyang Xu, Ruijie Shi, et al.
Trends in Food Science & Technology (2024) Vol. 146, pp. 104407-104407
Closed Access | Times Cited: 20
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
Evaporative concentration and high-pressure homogenization for improving the quality attributes and functionality of goat milk yogurt
Jiage Ma, Qingyun Wang, Nianxu Dou, et al.
LWT (2023) Vol. 184, pp. 115016-115016
Open Access | Times Cited: 20
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
Exploring the role of γ-Oryzanol on stabilization mechanism of Pickering emulsion gels loaded by α-Lactalbumin or β-Lactoglobulin via multiscale approaches
Jinzhe Li, Qiuwan Jiang, Heyang Xu, et al.
Food Chemistry (2024) Vol. 457, pp. 140096-140096
Closed Access | Times Cited: 8
Evaluation of Agave salmiana by‐products as a functional ingredient for the development of sustainable foods
Isabel Márquez‐Rangel, Mario Cruz, Héctor A. Ruíz, et al.
Journal of the Science of Food and Agriculture (2025)
Closed Access
Protective Effect of Polyphenols, Protein, Peptides, and Polysaccharides on Alcoholic Liver Disease: A Review of Research Status and Molecular Mechanisms
Wan Wang, Cong Xu, Qingyun Wang, et al.
Journal of Agricultural and Food Chemistry (2023)
Closed Access | Times Cited: 14
Characterization and comparison of structure, thermal and functional characteristics of various commercial pea proteins
Hong Sun, Jialu Sun, Nianxu Dou, et al.
Food Bioscience (2023) Vol. 53, pp. 102740-102740
Closed Access | Times Cited: 14
Microgels from egg white as novel stabilizers of Pickering emulsion
Buwei Liu, Jindi Wang, Shuaifan Qin, et al.
Journal of Food Engineering (2024) Vol. 372, pp. 112009-112009
Closed Access | Times Cited: 5
Systems Theory-Driven Framework for AI Integration into the Holistic Material Basis Research of Traditional Chinese Medicine
Jingqi Zeng, Xiao‐Bin Jia
Engineering (2024) Vol. 40, pp. 28-50
Open Access | Times Cited: 5
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
Effect of modified fermented whey protein fortification on the functional, physical, microstructural, and sensory properties of low-fat yogurt
Munkh‐Amgalan Gantumur, Narantuya Sukhbaatar, Qiuwan Jiang, et al.
Food Control (2023) Vol. 155, pp. 110032-110032
Closed Access | Times Cited: 12
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
Seven sour substances enhancing characteristics and stability of whey protein isolate emulsion and its heat-induced emulsion gel under the non-acid condition
Handa Cui, Zhishen Mu, Heyang Xu, et al.
Food Research International (2024) Vol. 192, pp. 114764-114764
Closed Access | Times Cited: 3
Characterization of whey protein isolate aggregation induced by different acidic substances: triggered by disulfide bond formation and recombination
Xin Wen, Zhishen Mu, Munkh‐Amgalan Gantumur, et al.
Food Hydrocolloids (2024) Vol. 157, pp. 110414-110414
Closed Access | Times Cited: 3
Insight into the physicochemical characteristics, functionalities and digestion behavior of protein isolate derived from Lactarius volemus (L.volemus): Impacts of microwave-assisted extraction
Ruijie Shi, Yanting He, Qingpeng Wang, et al.
Food Chemistry (2023) Vol. 431, pp. 137070-137070
Closed Access | Times Cited: 8
Biochemical insights into tea foam: A comparative study across six categories
Zixin Ni, Wei Chen, Hongjing Pan, et al.
Food Chemistry X (2024) Vol. 23, pp. 101596-101596
Open Access | Times Cited: 2
Consequences of vacuum evaporation on physicochemical properties, storage stability and in vitro digestion of fermented goat milk
Jiage Ma, Tianzhu Li, Nianxu Dou, et al.
Food Control (2023) Vol. 153, pp. 109898-109898
Closed Access | Times Cited: 7
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
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
Performance characterization of water extracts of Camellia oleifera cake/sodium N-lauroylsarcosinate foam detergent with high foamability
Weixin Li, Fenglun Zhang, Pengfei Li, et al.
Colloids and Surfaces A Physicochemical and Engineering Aspects (2023) Vol. 681, pp. 132730-132730
Closed Access | Times Cited: 6
Extrusion of casein and whey protein isolate enhances anti-hardening and performance in high-protein nutrition bars
Kaili Wang, Xu Zhao, Munkh‐Amgalan Gantumur, et al.
Food Chemistry X (2023) Vol. 18, pp. 100719-100719
Open Access | Times Cited: 5
Impacts of cold-extrusion whey protein isolate synergized with inulin on physicochemical characteristics of fermented milk
Hongyu Li, Jialu Sun, Xin Mu, et al.
Food Bioscience (2023) Vol. 54, pp. 102873-102873
Closed Access | Times Cited: 5
A Dual-Functional Foaming Ingredient towards Hypoglycemic and Radical Scavenging Applications
Mi Yan, T.S. Zhao, Sitong Feng, et al.
Food Hydrocolloids (2024) Vol. 158, pp. 110526-110526
Closed Access | Times Cited: 1
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