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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:

Correlation among molecular structure, air/water interfacial behavior and foam properties of naringin-treated chickpea protein isolates
Yuan Meng, Zihao Wei, Changhu Xue
Food Hydrocolloids (2023) Vol. 147, pp. 109309-109309
Closed Access | Times Cited: 25

Showing 25 citing articles:

Study on the structural characteristics and emulsifying properties of chickpea protein isolate-citrus pectin conjugates prepared by Maillard reaction
Yibo Liu, Xiaobing Guo, Ting Liu, et al.
International Journal of Biological Macromolecules (2024) Vol. 264, pp. 130606-130606
Closed Access | Times Cited: 13
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: 12
Synergistic effect of gellan gum and guar gum on improving the foaming properties of soy protein isolate-based complexes: Interaction mechanism and interfacial behavior
Yameng Han, Ling Zhu, Hui Zhang, et al.
Carbohydrate Polymers (2024) Vol. 339, pp. 122202-122202
Closed Access | Times Cited: 12
Oil-water interfacial behavior of soy protein nanoparticles in high internal phase Pickering emulsion
Jiayu Wen, Jiarui Zhao, Yan Zhang, et al.
Food Hydrocolloids (2024) Vol. 152, pp. 109927-109927
Closed Access | Times Cited: 10
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
One-step in-situ fabrication of novel food-grade Janus droplets with zein and alginate: Dual effect of phase separation and interfacial equilibrium
Xiaolong Li, Zihao Wei
Food Hydrocolloids (2024) Vol. 151, pp. 109786-109786
Closed Access | Times Cited: 6
Design of Amphiphilic Carbon Dots for Producing Stable CO2 Foams as Eco-Friendly Fluids for Enhanced Oil Recovery
Qianqian Gao, Peng Wei, Bolin Lv, et al.
ACS Sustainable Chemistry & Engineering (2025)
Closed Access
Contribution of phosphorylation modification by sodium tripolyphosphate to the functional properties of hollow zein nanoparticles
Shengqi Rao, Chunjuan Jia, Lin Du, et al.
Food Research International (2025), pp. 115845-115845
Closed Access
Enhance quinoa protein foaming properties through amyloid-like fibrillation and 2S albumin blending
Longwei Chen, Chi Zhang, Xi Yu, et al.
Food Hydrocolloids (2025), pp. 111154-111154
Closed Access
The influence of synergistic interaction between raw milk protein and sodium caseinate on the interfacial stability of raw milk-based whipped emulsion
Yiqiu Deng, Wanjun Han, Xiuhang Chai, et al.
Food Hydrocolloids (2025), pp. 111181-111181
Closed Access
Effects of molecular structure and charge state on the foaming and emulsifying properties of Spirulina protein isolates
Xiao Jing Guo, Qian Wang, Qing Yang, et al.
Food Research International (2024) Vol. 187, pp. 114407-114407
Closed Access | Times Cited: 5
Mechanism of sodium alginate synergistically improving foaming properties of pea protein isolate: air/water interface microstructure and rheological properties
Yanan Guo, Shuo Zhang, Yue Gu, et al.
Food Hydrocolloids (2024) Vol. 159, pp. 110624-110624
Closed Access | Times Cited: 5
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
Molecular, interfacial and foaming properties of pulse proteins
Penghui Shen, Jinfeng Peng, Leonard M.C. Sagis, et al.
Food Hydrocolloids (2024) Vol. 156, pp. 110313-110313
Open Access | Times Cited: 4
Alkali-Induced Protein Structural, Foaming, and Air–Water Interfacial Property Changes and Quantitative Proteomic Analysis of Buckwheat Sourdough Liquor
Meng-Kun Song, Xiao-Na Guo, Ke‐Xue Zhu
Journal of Agricultural and Food Chemistry (2024) Vol. 72, Iss. 27, pp. 15387-15397
Closed Access | Times Cited: 3
Mechanisms of slow-release antibacterial properties in chitosan‑titanium dioxide stabilized perilla essential oil Pickering emulsions: Focusing on oil-water interfacial behaviors
Hengheng Wang, Geoffrey I. N. Waterhouse, Huan Xiang, et al.
Carbohydrate Polymers (2024) Vol. 346, pp. 122613-122613
Closed Access | Times Cited: 3
Ultrasound and high-speed shear pretreatments of walnut meal protein: structural and functional characterization and mechanistic investigation
Yindi Zhao, Qingzhi Wu, Qihong Zhang, et al.
LWT (2024) Vol. 210, pp. 116820-116820
Open Access | Times Cited: 3
Application of soy protein isolate-naringenin complexes as fat replacers in low-fat cream: Based on protein conformational changes, aggregation states and interfacial adsorption behavior
Jiayu Zhang, Tianfu Cheng, Mengya Sun, et al.
International Journal of Biological Macromolecules (2024) Vol. 274, pp. 133315-133315
Closed Access | Times Cited: 2
Glucose-induced glycation enhances the foaming properties of Trichosanthes kirilowii seed protein isolate: Insights into structure, interfacial behavior, and proteomics
Dong Peng, Weijuan Huang, Hanxiao Bao, et al.
Food Hydrocolloids (2024) Vol. 157, pp. 110444-110444
Closed Access | Times Cited: 2
Tannic acid/non-covalent interaction-mediated modification of hemp seed proteins: Focused on binding mechanisms, oil-water interface behavior, and rheological properties
Ning Wang, Boyu Liu, Xiaoyu Han, et al.
Food Hydrocolloids (2024) Vol. 157, pp. 110483-110483
Closed Access | Times Cited: 2
Construction of foam-templated Antarctic krill oil oleogel based on pea protein fibril and ι-carrageenan
Chang Q. Sun, Zihao Wei, Changhu Xue
Carbohydrate Polymers (2024) Vol. 347, pp. 122729-122729
Closed Access | Times Cited: 1
Structural and functional properties of proteins isolated from four species of microalgae and their application in air-water interface stabilization
Xin Hong, Liuping Fan, Xiaowei Yan, et al.
International Journal of Biological Macromolecules (2024) Vol. 283, pp. 137531-137531
Closed Access | Times Cited: 1
Improving the emulsifying properties and oil–water interfacial behaviors of chickpea protein isolates through Maillard reaction with citrus pectin
Yibo Liu, Xiaobing Guo, Xuemei Fan, et al.
International Journal of Biological Macromolecules (2024), pp. 137671-137671
Closed Access | Times Cited: 1
Explore the Binding Mechanism and Dynamic Variation of Pea Protein Isolate-Rutin Complexes to Effectively Improve the Foam Performance of Pea Protein Isolate
Tianfu Cheng, Zhigang Sun, Xueting Zheng, et al.
(2024)
Closed Access
Study on the Structural Characteristics and Foaming Properties of Ovalbumin—Citrus Pectin Conjugates Prepared by the Maillard Reaction
Shanshan Zhang, Y. Liu, Wenhui Wu
Foods (2024) Vol. 13, Iss. 22, pp. 3542-3542
Open Access
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