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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:

The improvement of the oxidative oat (Avena sativa L.) protein based on ultrasound treatment: Study of structural, emulsifying, and rheological properties
Yue Xu, Yang Yang, Chunmin Ma, et al.
Food Hydrocolloids (2023) Vol. 144, pp. 109047-109047
Closed Access | Times Cited: 20

Showing 20 citing articles:

The Effect of Ultrasound Treatment on the Structural and Functional Properties of Tenebrio molitor Myofibrillar Protein
Xiu Wang, Xiangxiang Ni, Chaoyi Duan, et al.
Foods (2024) Vol. 13, Iss. 17, pp. 2817-2817
Open Access | Times Cited: 14
Study on stabilized mechanism of high internal phase Pickering emulsions based on commercial yeast proteins: Modulating the characteristics of Pickering particle via sonication
Tianfu Cheng, Guofang Zhang, Fuwei Sun, et al.
Ultrasonics Sonochemistry (2024) Vol. 104, pp. 106843-106843
Open Access | Times Cited: 11
Elucidating the mechanisms of ultrasound treatment combined with κ-carrageenan addition enhancing the gelling properties of heat-induced myofibrillar protein gel
Shiwen Lin, Liang Xue, Zihan Zhao, et al.
Food Research International (2024) Vol. 182, pp. 114177-114177
Closed Access | Times Cited: 7
Mechanism for improving the in vitro digestive properties of coconut milk by modifying the structure and properties of coconut proteins with monosodium glutamate
Jiawu Wu, Yingjiao Tang, Ming Zhang, et al.
Food Research International (2024) Vol. 185, pp. 114288-114288
Closed Access | Times Cited: 6
Structure–functionality relationship and modification strategies of oat protein: Challenges and opportunities
Runnan Li, Alma D. True, Sha Lei, et al.
Comprehensive Reviews in Food Science and Food Safety (2025) Vol. 24, Iss. 1
Closed Access
Fabrication of tannins and oat protein non-covalent complexes: Effect on the structure and in vitro digestion properties of oat proteins
Xi Chen, Xue Han, Mianhong Chen, et al.
International Journal of Biological Macromolecules (2025), pp. 140481-140481
Closed Access
Deccan Hemp (Hibiscus cannabinus) Seed as a Sustainable Protein Source: Impact of Ultrasound Coupled Alkaline Extraction on Structural, Functional, Nutritional, and Rheological Properties
Dibya Ranjan Dash, Sushil Kumar Singh, Poonam Singha
Food Chemistry Advances (2025), pp. 100911-100911
Open Access
Ultrasound improves the digestibility of oxidized silver carp (Hypophthalmichthys molitrix) myofibrillar protein: Changes from structure to peptide release
Yantao Yin, Mei-Yan Jiang, Yunxiang Liang, et al.
Food Research International (2025), pp. 115962-115962
Closed Access
Effects of fibrillation combined with glycation by different chain length sugars on structural and functional properties of soybean protein
Liming Miao, Kunyu Ren, Jianling Feng, et al.
Food Hydrocolloids (2024) Vol. 153, pp. 110026-110026
Closed Access | Times Cited: 3
Refining quinoa storage stability through microwave-induced structural alterations and activity suppression of key enzymes
Hongwei Cao, Xiaowei Dong, Chong Wang, et al.
Food Chemistry (2024) Vol. 446, pp. 138786-138786
Closed Access | Times Cited: 2
Oil-droplet anchors accelerate the gelation of regenerated silk fibroin-based emulsion gels
Huilan Zhang, Qinbo Jiang, Jiawen Li, et al.
International Journal of Biological Macromolecules (2024) Vol. 278, pp. 134579-134579
Closed Access | Times Cited: 2
Contribution of ultrasound‐assisted protein structural changes in marinated beef to the improved binding ability of spices and flavor enhancement
Chukai Li, Yangying Sun, Daodong Pan, et al.
Journal of the Science of Food and Agriculture (2024)
Closed Access | Times Cited: 1
Ultrasound-assisted modification of oat protein isolates: Structural and functional enhancements
Hamad Rafique, Pai Peng, Xinzhong Hu, et al.
Ultrasonics Sonochemistry (2024) Vol. 112, pp. 107204-107204
Open Access | Times Cited: 1
Effects of Ultrasound Modified Soy Protein Isolate on the Physicochemical Properties of Corn Starch
Jiaqi Lin, Tianhao Wu, Jiayin Dai, et al.
(2024)
Closed Access
Enhancing the Integration of Protein-Rich Oat Waste Material into Meat Formulations
Joanna Tkaczewska, Marzena Zając
Applied Sciences (2024) Vol. 14, Iss. 8, pp. 3445-3445
Open Access
Development of spray‐dried oat milk powder with improved stability
Maojun Tian, Aili WANG, Sha Xiao, et al.
Cereal Chemistry (2024) Vol. 101, Iss. 5, pp. 968-977
Closed Access
Yeast Proteins: Proteomics, Extraction, Modification, Functional Characterization, and Structure: A Review
Yan Zhao, Zhaowei Han, Xuchun Zhu, et al.
Journal of Agricultural and Food Chemistry (2024) Vol. 72, Iss. 34, pp. 18774-18793
Closed Access
Dual modification of the aggregation behavior and in vitro digestion of oxidized pine kernel protein via a combination of homogenization and succinylation
Jiarong Wang, Xin Zhang, Xuemei Wang, et al.
International Journal of Biological Macromolecules (2024) Vol. 281, pp. 136365-136365
Closed Access
Enhancing stability and flavor of mung bean-based milk through ultrasound treatment: Impacts on physical-chemical properties and protein structure
Ying Dai, Lina Xing, Shuangneng Liu, et al.
International Journal of Biological Macromolecules (2024) Vol. 286, pp. 138465-138465
Closed Access
Ultrasound assisted complexation of soybean peptide aggregates and soluble soybean polysaccharide: pH optimization, structure characterization, and emulsifying behavior
Yi Ma, Meng Xu, Wentao Wang, et al.
Food Research International (2024) Vol. 201, pp. 115546-115546
Closed Access
Quantitative proteomics provides new insights into the mechanism of improving rehydration of egg white powder by ultrasonic pretreatment
Wang Xiao-lin, Gan Hu, Xuemei Wang, et al.
International Journal of Biological Macromolecules (2023) Vol. 253, pp. 127497-127497
Closed Access | Times Cited: 1
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