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:
The role of β-subunit in emulsifying performance of β-conglycinin
Chang Wu, Fengyan Wu, Qian Ju, et al.
Food Hydrocolloids (2023) Vol. 141, pp. 108694-108694
Closed Access | Times Cited: 11
Chang Wu, Fengyan Wu, Qian Ju, et al.
Food Hydrocolloids (2023) Vol. 141, pp. 108694-108694
Closed Access | Times Cited: 11
Showing 11 citing articles:
The structure–function relationships and techno-functions of β-conglycinin
Tolulope Joshua Ashaolu, Babett Greff, László Varga
Food Chemistry (2024) Vol. 462, pp. 140950-140950
Closed Access | Times Cited: 4
Tolulope Joshua Ashaolu, Babett Greff, László Varga
Food Chemistry (2024) Vol. 462, pp. 140950-140950
Closed Access | Times Cited: 4
Transglutaminase-assisted covalent modification of soybean protein isolates with γ-aminobutyric acid: effects on structure and gel properties
Nan Ma, Boya Zhang, Xingxu Yan, et al.
Food Hydrocolloids (2025), pp. 111157-111157
Closed Access
Nan Ma, Boya Zhang, Xingxu Yan, et al.
Food Hydrocolloids (2025), pp. 111157-111157
Closed Access
Gelation and emulsification profiles of different commercial soy protein isolates: A proteomic insight through globulin subunit compositions and oxidative modifications
Longteng Zhang, Qian Li, Wei Zhang, et al.
Food Hydrocolloids (2025), pp. 111173-111173
Closed Access
Longteng Zhang, Qian Li, Wei Zhang, et al.
Food Hydrocolloids (2025), pp. 111173-111173
Closed Access
Effects of Polysaccharide Supplementation on Lactic Acid Bacteria-Fermented Soy Protein Gel: Structural Characteristics, Allergenicity, and Epitope Analysis
Xinran Guo, Luo Yun, Xia Fan, et al.
Foods (2025) Vol. 14, Iss. 4, pp. 701-701
Open Access
Xinran Guo, Luo Yun, Xia Fan, et al.
Foods (2025) Vol. 14, Iss. 4, pp. 701-701
Open Access
Effect of legume proteins on the structure and digestibility of wheat starch-lauric acid complexes
Jing Zhou, Shuang‐yi Zheng, Qianqian Chen, et al.
Food Chemistry X (2024) Vol. 24, pp. 101891-101891
Open Access | Times Cited: 3
Jing Zhou, Shuang‐yi Zheng, Qianqian Chen, et al.
Food Chemistry X (2024) Vol. 24, pp. 101891-101891
Open Access | Times Cited: 3
The synergistic enhancement or inhibition of different molecular weight components of mannoproteins after ultrafiltration on the encapsulation
Binghong Gao, Chuanyan Rao, Xingmeng Lei, et al.
International Journal of Biological Macromolecules (2024) Vol. 283, pp. 137684-137684
Closed Access | Times Cited: 2
Binghong Gao, Chuanyan Rao, Xingmeng Lei, et al.
International Journal of Biological Macromolecules (2024) Vol. 283, pp. 137684-137684
Closed Access | Times Cited: 2
Structural characteristics, techno-functionalities, innovation applications and future prospects of soybean β-conglycinin/glycinin: a comprehensive review
Zhen Yang, Dongze Li, Liang Chen, et al.
Critical Reviews in Food Science and Nutrition (2024), pp. 1-18
Closed Access | Times Cited: 2
Zhen Yang, Dongze Li, Liang Chen, et al.
Critical Reviews in Food Science and Nutrition (2024), pp. 1-18
Closed Access | Times Cited: 2
Okara protein extracted by alternating ultrasonic/alkali treatment and its improved physicochemical and functional properties
Lu Tang, Xiaolin Liu, Shiru Bai, et al.
Ultrasonics Sonochemistry (2024) Vol. 111, pp. 107129-107129
Open Access | Times Cited: 1
Lu Tang, Xiaolin Liu, Shiru Bai, et al.
Ultrasonics Sonochemistry (2024) Vol. 111, pp. 107129-107129
Open Access | Times Cited: 1
Effects of soybean β-conglycinin subunits composition on its emulsifying properties and the mechanism
Chang Wu, Qian Ju, Yanqiu Yuan, et al.
Food Hydrocolloids (2023) Vol. 149, pp. 109532-109532
Closed Access | Times Cited: 3
Chang Wu, Qian Ju, Yanqiu Yuan, et al.
Food Hydrocolloids (2023) Vol. 149, pp. 109532-109532
Closed Access | Times Cited: 3
Structural and Thermal Aggregation Behaviors of Soybean Protein in View of Subunits: A Mini-Review
Yuyang Huang, Jiyuan Liu, Ying Zhu, et al.
Food Reviews International (2024), pp. 1-13
Closed Access
Yuyang Huang, Jiyuan Liu, Ying Zhu, et al.
Food Reviews International (2024), pp. 1-13
Closed Access
Effects of hydroxyl radical oxidation on the structural and functional properties of mutton myosin
Yingying Cao, Huaiyu Li, Fubing Wang
Czech Journal of Food Sciences (2024)
Open Access
Yingying Cao, Huaiyu Li, Fubing Wang
Czech Journal of Food Sciences (2024)
Open Access
