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:
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
Zhanmei Jiang, Yifei Meng, Chenyue Hou, et al.
Food Hydrocolloids (2023) Vol. 142, pp. 108730-108730
Closed Access | Times Cited: 31
Showing 1-25 of 31 citing articles:
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
Jialun Hu, Heyang Xu, Ruijie Shi, et al.
Trends in Food Science & Technology (2024) Vol. 146, pp. 104407-104407
Closed Access | Times Cited: 20
Insight into oil-water interfacial behaviors of whey protein isolate and sterol towards stabilizing high internal phase Pickering emulsion gels
Meng Li, Hongyu Li, Qiuwan Jiang, et al.
Food Hydrocolloids (2023) Vol. 144, pp. 108968-108968
Closed Access | Times Cited: 33
Meng Li, Hongyu Li, Qiuwan Jiang, et al.
Food Hydrocolloids (2023) Vol. 144, pp. 108968-108968
Closed Access | Times Cited: 33
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
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
Jinzhe Li, Qiuwan Jiang, Ruyi Zhang, et al.
Food Bioscience (2024) Vol. 59, pp. 104130-104130
Closed Access | Times Cited: 11
Physicochemical and rheological properties of soybean oil body fermented milk: Impacts of high pressure homogenization
Xuan Wei, Nianxu Dou, Guangjie Wang, et al.
LWT (2024) Vol. 199, pp. 116090-116090
Open Access | Times Cited: 9
Xuan Wei, Nianxu Dou, Guangjie Wang, et al.
LWT (2024) Vol. 199, pp. 116090-116090
Open Access | Times Cited: 9
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
Jinzhe Li, Qiuwan Jiang, Heyang Xu, et al.
Food Chemistry (2024) Vol. 457, pp. 140096-140096
Closed Access | Times Cited: 8
Insight into oil-water interfacial adsorption of protein particles towards regulating Pickering emulsions: A review
Meng Li, Haiying Yu, Munkh‐Amgalan Gantumur, et al.
International Journal of Biological Macromolecules (2024) Vol. 272, pp. 132937-132937
Closed Access | Times Cited: 6
Meng Li, Haiying Yu, Munkh‐Amgalan Gantumur, et al.
International Journal of Biological Macromolecules (2024) Vol. 272, pp. 132937-132937
Closed Access | Times Cited: 6
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
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
Buwei Liu, Jindi Wang, Shuaifan Qin, et al.
Journal of Food Engineering (2024) Vol. 372, pp. 112009-112009
Closed Access | Times Cited: 5
Simultaneous ultrasound and microwave application in myosin-chlorogenic acid conjugation: Unlocking enhanced emulsion stability
Zhiyu Li, Xiaomei Zhong, Cuirong Luan, et al.
Food Chemistry X (2024) Vol. 21, pp. 101149-101149
Open Access | Times Cited: 4
Zhiyu Li, Xiaomei Zhong, Cuirong Luan, et al.
Food Chemistry X (2024) Vol. 21, pp. 101149-101149
Open Access | Times Cited: 4
Interfacial dynamic adsorption behaviour of the bovine alpha- Lactalbumin at the oil-water interface: evaluating the role of glycyrrhizin
Ruijie Shi, Zengli Gao, Meng Li, et al.
Food Hydrocolloids (2024) Vol. 154, pp. 110143-110143
Closed Access | Times Cited: 4
Ruijie Shi, Zengli Gao, Meng Li, et al.
Food Hydrocolloids (2024) Vol. 154, pp. 110143-110143
Closed Access | Times Cited: 4
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
Munkh‐Amgalan Gantumur, Narantuya Sukhbaatar, Qiuwan Jiang, et al.
Food Control (2023) Vol. 155, pp. 110032-110032
Closed Access | Times Cited: 12
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
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
Xin Wen, Zhishen Mu, Munkh‐Amgalan Gantumur, et al.
Food Hydrocolloids (2024) Vol. 157, pp. 110414-110414
Closed Access | Times Cited: 3
A novel oleogel based on porous microgel from egg white
Buwei Liu, Lina Sun, Furong Jin, et al.
Food Hydrocolloids (2023) Vol. 144, pp. 109049-109049
Closed Access | Times Cited: 9
Buwei Liu, Lina Sun, Furong Jin, et al.
Food Hydrocolloids (2023) Vol. 144, pp. 109049-109049
Closed Access | Times Cited: 9
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
Ruijie Shi, Yanting He, Qingpeng Wang, et al.
Food Chemistry (2023) Vol. 431, pp. 137070-137070
Closed Access | Times Cited: 8
Co-cold extrusion synergized with cysteine for enhancing physicochemical, rheological characteristics and in vitro digestibility of whey protein isolate
Sinan Mu, Zhishen Mu, Munkh‐Amgalan Gantumur, et al.
Food Chemistry X (2024) Vol. 23, pp. 101739-101739
Open Access | Times Cited: 2
Sinan Mu, Zhishen Mu, Munkh‐Amgalan Gantumur, et al.
Food Chemistry X (2024) Vol. 23, pp. 101739-101739
Open Access | Times Cited: 2
Impact of Cooking and Extrusion Processing on Nutritional, Antinutritional, and Techno-Functional Characteristics of Indigenous Bean (Phaseolus coccineus)
Evelyn Isabel Osuna-Gallardo, Edith Oliva Cuevas‐Rodríguez, Carlos I. Sepúlveda-García, et al.
ACS Food Science & Technology (2023) Vol. 3, Iss. 11, pp. 1835-1853
Open Access | Times Cited: 7
Evelyn Isabel Osuna-Gallardo, Edith Oliva Cuevas‐Rodríguez, Carlos I. Sepúlveda-García, et al.
ACS Food Science & Technology (2023) Vol. 3, Iss. 11, pp. 1835-1853
Open Access | Times Cited: 7
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
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
Hongyu Li, Jialu Sun, Xin Mu, et al.
Food Bioscience (2023) Vol. 54, pp. 102873-102873
Closed Access | Times Cited: 5
Evaluating the role of glycyrrhizic acid on the dynamic stabilization mechanism of the emulsion prepared by α-Lactalbumin: Experimental and silico approaches
Ruijie Shi, Munkh‐Amgalan Gantumur, Zengli Gao, et al.
Food Chemistry (2023) Vol. 429, pp. 136772-136772
Closed Access | Times Cited: 5
Ruijie Shi, Munkh‐Amgalan Gantumur, Zengli Gao, et al.
Food Chemistry (2023) Vol. 429, pp. 136772-136772
Closed Access | Times Cited: 5
Insight into the Coextrusion Mechanism between Whey Protein Isolate and Cysteine
Sinan Mu, Heyang Xu, Liying Han, et al.
Journal of Agricultural and Food Chemistry (2024) Vol. 72, Iss. 43, pp. 24058-24069
Closed Access | Times Cited: 1
Sinan Mu, Heyang Xu, Liying Han, et al.
Journal of Agricultural and Food Chemistry (2024) Vol. 72, Iss. 43, pp. 24058-24069
Closed Access | Times Cited: 1
Effect of transglutaminase cross-linking and emulsification on the stability and digestion of limonene emulsions
Akhunzada Bilawal, Munkh‐Amgalan Gantumur, Yuxuan Huang, et al.
Process Biochemistry (2023) Vol. 131, pp. 210-216
Closed Access | Times Cited: 3
Akhunzada Bilawal, Munkh‐Amgalan Gantumur, Yuxuan Huang, et al.
Process Biochemistry (2023) Vol. 131, pp. 210-216
Closed Access | Times Cited: 3
Effects of various acids on physical stability, rheological characteristics and curcumin encapsulation of whey protein isolate Pickering emulsion gels
Shiyi Guo, Zhishen Mu, Qiuwan Jiang, et al.
International Journal of Dairy Technology (2024) Vol. 77, Iss. 4, pp. 1202-1212
Closed Access
Shiyi Guo, Zhishen Mu, Qiuwan Jiang, et al.
International Journal of Dairy Technology (2024) Vol. 77, Iss. 4, pp. 1202-1212
Closed Access
Amelioration of myofibrillar protein emulsion gel properties by mildly oxidized sunflower oil
Jinyang Chang, Rui Liu, Beibei Zheng, et al.
Food Chemistry (2024) Vol. 467, pp. 142253-142253
Closed Access
Jinyang Chang, Rui Liu, Beibei Zheng, et al.
Food Chemistry (2024) Vol. 467, pp. 142253-142253
Closed Access
