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:
Impact of binding interaction modes between whey protein concentrate and quercetin on protein structural and functional characteristics
Jinju Cheng, Olayemi Eyituoyo Dudu, Jingjinqiu Zhang, et al.
Food Hydrocolloids (2023) Vol. 142, pp. 108787-108787
Closed Access | Times Cited: 43
Jinju Cheng, Olayemi Eyituoyo Dudu, Jingjinqiu Zhang, et al.
Food Hydrocolloids (2023) Vol. 142, pp. 108787-108787
Closed Access | Times Cited: 43
Showing 1-25 of 43 citing articles:
Modification mechanism of soybean protein isolate-soluble soy polysaccharide complex by EGCG through covalent and non-covalent interaction: Structural, interfacial, and functional properties
Chuxin Ke, Liang Li
Food Chemistry (2024) Vol. 448, pp. 139033-139033
Closed Access | Times Cited: 23
Chuxin Ke, Liang Li
Food Chemistry (2024) Vol. 448, pp. 139033-139033
Closed Access | Times Cited: 23
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
Simin Fan, Qing‐Feng Yang, Debao Wang, et al.
Food Chemistry (2024) Vol. 446, pp. 138512-138512
Open Access | Times Cited: 13
Improving the properties of whey protein isolate-zein nanogels with novel acidifiers: Re-dispersity, stability and quercetin bioavailability
Feng Shao, Yuanlong Zhang, Wan Xia, et al.
International Journal of Biological Macromolecules (2024) Vol. 266, pp. 131284-131284
Closed Access | Times Cited: 7
Feng Shao, Yuanlong Zhang, Wan Xia, et al.
International Journal of Biological Macromolecules (2024) Vol. 266, pp. 131284-131284
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
Nan Ma, Jiahui Duan, Guowei Zhou, et al.
Food Chemistry (2024) Vol. 457, pp. 140084-140084
Closed Access | Times Cited: 7
Enhancement of hydrogen bonds between proteins and polyphenols through magnetic field treatment: Structure, interfacial properties, and emulsifying properties
Yang Chen, Qiaozhu Wei, Yile Chen, et al.
Food Research International (2024) Vol. 192, pp. 114822-114822
Closed Access | Times Cited: 7
Yang Chen, Qiaozhu Wei, Yile Chen, et al.
Food Research International (2024) Vol. 192, pp. 114822-114822
Closed Access | Times Cited: 7
Unveiling the aroma retention secrets in roasted ducks: Structural properties and formation mechanisms of micro-nano particles of aroma-containing compounds
Ziwu Gao, Dequan Zhang, Linggao Liu, et al.
Food Research International (2025), pp. 116122-116122
Closed Access
Ziwu Gao, Dequan Zhang, Linggao Liu, et al.
Food Research International (2025), pp. 116122-116122
Closed Access
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: 5
Zhiyu Li, Xiaomei Zhong, Cuirong Luan, et al.
Food Chemistry X (2024) Vol. 21, pp. 101149-101149
Open Access | Times Cited: 5
The influence of the interaction between whey protein and erythritol on protein conformation, interfacial properties and stability
Yumeng Zhang, Juan Zhang, Junhua Shao, et al.
International Journal of Dairy Technology (2024) Vol. 77, Iss. 3, pp. 735-749
Closed Access | Times Cited: 5
Yumeng Zhang, Juan Zhang, Junhua Shao, et al.
International Journal of Dairy Technology (2024) Vol. 77, Iss. 3, pp. 735-749
Closed Access | Times Cited: 5
Whey protein nanoparticles: Enhancing solubility, environmental resistance, and bio-accessibility of pterostilbene
Xiuping Liang, David Julian McClements, Zhengyu Jin, et al.
Food Bioscience (2024) Vol. 60, pp. 104290-104290
Closed Access | Times Cited: 5
Xiuping Liang, David Julian McClements, Zhengyu Jin, et al.
Food Bioscience (2024) Vol. 60, pp. 104290-104290
Closed Access | Times Cited: 5
Milk fat globule membrane (MFGM) phospholipid - whey protein interaction characterization and its effect on physicochemical, interfacial properties and evaluation of in vitro digestion of emulsions - Inspired by the MFGM
Yanjie Zhao, Lu Liu, Qian Ma, et al.
Food Hydrocolloids (2024) Vol. 155, pp. 110173-110173
Closed Access | Times Cited: 5
Yanjie Zhao, Lu Liu, Qian Ma, et al.
Food Hydrocolloids (2024) Vol. 155, pp. 110173-110173
Closed Access | Times Cited: 5
Insight into the effects of soybean isoflavone on the functional properties of rice bran protein: Focus on non-covalent interaction
Shirang Wang, Yingju Cui, Sun Yu, et al.
LWT (2025), pp. 117346-117346
Open Access
Shirang Wang, Yingju Cui, Sun Yu, et al.
LWT (2025), pp. 117346-117346
Open Access
Green development strategy for efficient quercetin- loaded whey protein complex: Focus on quercetin loading characteristics, component interactions, stability, antioxidant, and in vitro digestive properties
Qingguan Liu, Puying Liu, Qingfeng Ban
Food Chemistry (2025) Vol. 472, pp. 142939-142939
Closed Access
Qingguan Liu, Puying Liu, Qingfeng Ban
Food Chemistry (2025) Vol. 472, pp. 142939-142939
Closed Access
Harnessing whey protein nanobiomaterials for tissue regeneration and cancer therapy: A comprehensive guide to recent innovations
Minahil Hayat, Sayyad Ali Raza Bukhari, Z. Liu, et al.
Journal of Industrial and Engineering Chemistry (2025)
Closed Access
Minahil Hayat, Sayyad Ali Raza Bukhari, Z. Liu, et al.
Journal of Industrial and Engineering Chemistry (2025)
Closed Access
Bovine serum albumin-EGCG particles increase high internal phase Pickering emulsions stability: The leading role of EGCG concentrations
Yijia Liu, Yuanjie Wu, Jieyan Zhang, et al.
LWT (2025), pp. 117496-117496
Open Access
Yijia Liu, Yuanjie Wu, Jieyan Zhang, et al.
LWT (2025), pp. 117496-117496
Open Access
Dynamic covalent interactions between baicalin and soybean protein: Effect of the baicalin on structure, antioxidant properties, and emulsion stability of soybean protein conjugate
Yurou Chen, Kun Sun, Yujie Lin, et al.
International Journal of Biological Macromolecules (2025), pp. 140867-140867
Closed Access
Yurou Chen, Kun Sun, Yujie Lin, et al.
International Journal of Biological Macromolecules (2025), pp. 140867-140867
Closed Access
Non-covalent interaction of sacha inchi protein and quercetin: Mechanism and physicochemical property
Tao Yang, Shanshan Li, Wei Su, et al.
Food Chemistry X (2025), pp. 102296-102296
Open Access
Tao Yang, Shanshan Li, Wei Su, et al.
Food Chemistry X (2025), pp. 102296-102296
Open Access
Formation and bioaccessibility of complexes of a quercetin-loaded preheated whey protein concentrate
Wei Ji, Min Yang, Qian Li, et al.
LWT (2025) Vol. 220, pp. 117581-117581
Open Access
Wei Ji, Min Yang, Qian Li, et al.
LWT (2025) Vol. 220, pp. 117581-117581
Open Access
Evaluating the binding mechanism, structural changes and stability of ternary complexes formed by the interaction of folic acid with whey protein concentrate-80 and L-ascorbyl 6-palmitate
Xiaodong Wang, Zengbo Wang, Kangyong Zhang, et al.
Food Chemistry (2024) Vol. 457, pp. 139924-139924
Closed Access | Times Cited: 4
Xiaodong Wang, Zengbo Wang, Kangyong Zhang, et al.
Food Chemistry (2024) Vol. 457, pp. 139924-139924
Closed Access | Times Cited: 4
Study on the binding interaction and stability of whey protein concentrate-80 with folic acid
Xiaodong Wang, Zengbo Wang, Hongwei Tang, et al.
Colloids and Surfaces A Physicochemical and Engineering Aspects (2024) Vol. 696, pp. 134322-134322
Closed Access | Times Cited: 3
Xiaodong Wang, Zengbo Wang, Hongwei Tang, et al.
Colloids and Surfaces A Physicochemical and Engineering Aspects (2024) Vol. 696, pp. 134322-134322
Closed Access | Times Cited: 3
Effect of wet media milling on starch-quercetin complex: Enhancement of Pickering emulsifying ability and oxidative resistance
Shufan Li, Wenwen Yu, Yong Wang, et al.
Food Chemistry (2024) Vol. 460, pp. 140586-140586
Closed Access | Times Cited: 3
Shufan Li, Wenwen Yu, Yong Wang, et al.
Food Chemistry (2024) Vol. 460, pp. 140586-140586
Closed Access | Times Cited: 3
A Review of Whey Protein-Based Bioactive Delivery Systems: Design, Fabrication, and Application
Liming Jiang, Zhiheng Zhang, Chao Qiu, et al.
Foods (2024) Vol. 13, Iss. 15, pp. 2453-2453
Open Access | Times Cited: 3
Liming Jiang, Zhiheng Zhang, Chao Qiu, et al.
Foods (2024) Vol. 13, Iss. 15, pp. 2453-2453
Open Access | Times Cited: 3
Tartary buckwheat protein-phenol conjugate prepared by alkaline-based environment: Identification of covalent binding sites of phenols and alterations in protein structural and functional characteristics
Dongze Li, Ling Zhu, Qiming Wu, et al.
International Journal of Biological Macromolecules (2023) Vol. 257, pp. 127504-127504
Closed Access | Times Cited: 8
Dongze Li, Ling Zhu, Qiming Wu, et al.
International Journal of Biological Macromolecules (2023) Vol. 257, pp. 127504-127504
Closed Access | Times Cited: 8
The Effect of Nanoscale Modification of Nisin by Different Milk-Derived Proteins on Its Physicochemical Properties and Antibacterial Activity
Jing Wang, Rui Liu, X. Y. Huang, et al.
Foods (2024) Vol. 13, Iss. 11, pp. 1606-1606
Open Access | Times Cited: 2
Jing Wang, Rui Liu, X. Y. Huang, et al.
Foods (2024) Vol. 13, Iss. 11, pp. 1606-1606
Open Access | Times Cited: 2
Synergistic stabilization of ovalbumin by S-configuration transitions and positively charged amino acids: A thermal aggregation mechanism perspective
Xiaohan Zhang, Jinghong Li, Jiaqi Wang, et al.
Food Hydrocolloids (2024) Vol. 156, pp. 110284-110284
Closed Access | Times Cited: 2
Xiaohan Zhang, Jinghong Li, Jiaqi Wang, et al.
Food Hydrocolloids (2024) Vol. 156, pp. 110284-110284
Closed Access | Times Cited: 2
Interfacial engineering of Pickering emulsions stabilized by pea protein-alginate microgels for encapsulation of hydrophobic bioactives
Xiaojia Yan, Xiaoke Peng, David Julian McClements, et al.
Food Chemistry (2024) Vol. 460, pp. 140761-140761
Closed Access | Times Cited: 2
Xiaojia Yan, Xiaoke Peng, David Julian McClements, et al.
Food Chemistry (2024) Vol. 460, pp. 140761-140761
Closed Access | Times Cited: 2
