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:
Deciphering the competitive binding interaction of β-lactoglobulin with benzaldehyde and vanillic acid via high-spatial-resolution multi-spectroscopic
Rong Zhang, Wei Jia
Food Hydrocolloids (2023) Vol. 141, pp. 108724-108724
Closed Access | Times Cited: 11
Rong Zhang, Wei Jia
Food Hydrocolloids (2023) Vol. 141, pp. 108724-108724
Closed Access | Times Cited: 11
Showing 11 citing articles:
Analysis of non-covalent interaction between β-lactoglobulin and hyaluronic acid under ultrasound-assisted treatment: Conformational structures and interfacial properties
Gongshuai Song, Like Zhou, Liwei Zhao, et al.
International Journal of Biological Macromolecules (2023) Vol. 256, pp. 128529-128529
Closed Access | Times Cited: 30
Gongshuai Song, Like Zhou, Liwei Zhao, et al.
International Journal of Biological Macromolecules (2023) Vol. 256, pp. 128529-128529
Closed Access | Times Cited: 30
Exploring the binding mechanisms of thermally and ultrasonically induced molten globule-like β-lactoglobulin with heptanal as revealed by multi-spectroscopic techniques and molecular simulation
Chuanhu Han, Yuanrong Zheng, Siqiang Huang, et al.
International Journal of Biological Macromolecules (2024) Vol. 263, pp. 130300-130300
Closed Access | Times Cited: 8
Chuanhu Han, Yuanrong Zheng, Siqiang Huang, et al.
International Journal of Biological Macromolecules (2024) Vol. 263, pp. 130300-130300
Closed Access | Times Cited: 8
Effect of enzymatic hydrolysis on flavor enhancement of yogurt fermented by lactic acid bacteria in egg white
Qing Gao, Ruolin Xu, Junhua Li, et al.
Food Bioscience (2025) Vol. 64, pp. 105927-105927
Closed Access
Qing Gao, Ruolin Xu, Junhua Li, et al.
Food Bioscience (2025) Vol. 64, pp. 105927-105927
Closed Access
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
Chenna Di, Wei Jia
Food Hydrocolloids (2023) Vol. 145, pp. 109157-109157
Closed Access | Times Cited: 8
Multiscale approach to the characterization of the interfacial properties of micellar casein and whey protein blends and their effects on recombined dairy creams
Guosen Yan, Yue Li, Hui Wang, et al.
Food Research International (2024) Vol. 188, pp. 114453-114453
Closed Access | Times Cited: 2
Guosen Yan, Yue Li, Hui Wang, et al.
Food Research International (2024) Vol. 188, pp. 114453-114453
Closed Access | Times Cited: 2
Adulteration of endogenous substances as a next challenge in dairy safety: High-throughput analysis of flavours in goat milk based on the molecular mechanism of flavouring components dynamic changes
Lin Shi, Wei Jia, Rong Zhang, et al.
Trends in Food Science & Technology (2023) Vol. 142, pp. 104229-104229
Closed Access | Times Cited: 5
Lin Shi, Wei Jia, Rong Zhang, et al.
Trends in Food Science & Technology (2023) Vol. 142, pp. 104229-104229
Closed Access | Times Cited: 5
Effect of ferulic acid grafted walnut shell hemicellulose B on the flavor of traditional pickle fermentation
Wenming JIANG, Chunyan Peng, Z.X. Guo, et al.
Food Science and Technology (2024) Vol. 44
Open Access
Wenming JIANG, Chunyan Peng, Z.X. Guo, et al.
Food Science and Technology (2024) Vol. 44
Open Access
Effect of starch molecular weight on the colon-targeting delivery and promoting GLP-1 secretion of starch-lecithin complex nanoparticles
Ke Wang, Chengdeng Chi, Shuangxia Huang, et al.
Food Hydrocolloids (2024) Vol. 158, pp. 110589-110589
Closed Access
Ke Wang, Chengdeng Chi, Shuangxia Huang, et al.
Food Hydrocolloids (2024) Vol. 158, pp. 110589-110589
Closed Access
Inhibitory effect of chlorogenic acid and vanillic acid on fluorescent advanced glycation end products formation in low-temperature-processed pork meat
Ligang Yu, Xiaoyue Zhang, Caixia Guo, et al.
Food Bioscience (2024) Vol. 62, pp. 105041-105041
Closed Access
Ligang Yu, Xiaoyue Zhang, Caixia Guo, et al.
Food Bioscience (2024) Vol. 62, pp. 105041-105041
Closed Access
New insights into ultrasound-assisted noncovalent nanocomplexes of β-lactoglobulin and neochlorogenic acid/cryptochlorogenic acid and its potential application for curcumin loading
Fang Li, Ting Xiang, Li-qun Jiang, et al.
Food Research International (2024) Vol. 199, pp. 115384-115384
Closed Access
Fang Li, Ting Xiang, Li-qun Jiang, et al.
Food Research International (2024) Vol. 199, pp. 115384-115384
Closed Access
Energetics of β-lactoglobulin–flavor compounds interactions
V. Ya. Grinberg, Tatiana V. Burova, Natalia V. Grinberg, et al.
Food Research International (2023) Vol. 177, pp. 113855-113855
Closed Access
V. Ya. Grinberg, Tatiana V. Burova, Natalia V. Grinberg, et al.
Food Research International (2023) Vol. 177, pp. 113855-113855
Closed Access
