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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:

Color formation during the fibrillization of whey protein isolate: Maillard reaction and protein oxidation
Kefan Ouyang, Hexiang Xie, Yufeng Wang, et al.
Food Hydrocolloids (2023) Vol. 142, pp. 108819-108819
Closed Access | Times Cited: 12

Showing 12 citing articles:

Endogenous reactive oxygen species (ROS)-driven protein oxidation regulates emulsifying and foaming properties of liquid egg white
Jiayi Li, Ziyuan Wang, Nan Xiao, et al.
International Journal of Biological Macromolecules (2024) Vol. 268, pp. 131843-131843
Closed Access | Times Cited: 6
Modification of food protein fibrils: During and after fibrillization
Kefan Ouyang, Hexiang Xie, Hua Xiong, et al.
Deleted Journal (2024)
Open Access | Times Cited: 5
Highly water-resistant soy protein adhesives based on thermochemical activation and multiple cross-linking design
Binghan Zhang, Jiahui Zhang, Baicheng Guo, et al.
Industrial Crops and Products (2025) Vol. 227, pp. 120810-120810
Open Access
From waste to strength: Tailor-made enzyme activation design transformation of denatured soy meal into high-performance all-biomass adhesive
Xinyi Li, Shiqing Chen, Jiawei Shao, et al.
International Journal of Biological Macromolecules (2024) Vol. 273, pp. 133054-133054
Closed Access | Times Cited: 4
The effect of whey/soy protein fibril systems on the properties of fish gelatin stabilized emulsion gels
Yichen Lin, Yrjö H. Roos, Song Miao
Food Hydrocolloids (2024), pp. 110655-110655
Closed Access | Times Cited: 2
Food Protein Nanofibril Gels: From Conditions, Types and Properties to Applications
Guan Chen, Changyuan Wang, Shixin Fu
Foods (2024) Vol. 13, Iss. 14, pp. 2173-2173
Open Access | Times Cited: 1
Reinforcing and protecting leather-based relics using gelatin/tannic acid composites
Tong Zuo, Bin Lyu, Dangge Gao, et al.
International Journal of Biological Macromolecules (2024) Vol. 277, pp. 134184-134184
Closed Access | Times Cited: 1
Impact of Lycium barbarum Polysaccharides on Wheat Dough Quality and Hydration Dynamics
Majida Al‐Wraikat, Mohamed Aamer Abubaker, Linqiang Li, et al.
LWT (2024), pp. 116753-116753
Open Access | Times Cited: 1
Effects of Baking and Frying on the Protein Oxidation of Wheat Dough
Ru Liu, Yuhui Yang, Xiaojie Cui, et al.
Foods (2023) Vol. 12, Iss. 24, pp. 4479-4479
Open Access | Times Cited: 4
Degradation of proteins during food processing and storage
Animesh Singh Sengar, Tigist Tadesse Shonte, Uma Tiwari, et al.
Elsevier eBooks (2024), pp. 403-428
Closed Access
Effects of Plant Polyphenols on Physicochemical Properties, Structure, and Flavor of Heat-Induced Egg Yolk Gel
Tingting Tang, Xuejing Gao, Junhua Li, et al.
(2023)
Closed Access
Prospects of Using Whey Isolate in the Technology of Dry Mixes for Specialized Nutrition
T. A. Senotrusova, Т. Б. Ершова, Natalia Li, et al.
Хранение и переработка сельхозсырья (2023), Iss. 4
Closed Access
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