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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.

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Showing 1-25 of 26 citing articles:

Insight on the interaction between soybean protein isolate and ionic/non-ionic polysaccharides: Structural analysis, oil-water interface properties investigation and double emulsion formation
Lijia Li, Mengjie Geng, Xiangyun Tan, et al.
Food Hydrocolloids (2024) Vol. 150, pp. 109754-109754
Closed Access | Times Cited: 20
Co-delivery of vitamin C and β-carotene in W/O/W emulsions stabilized by modified aggregated insoluble soybean protein hydrolysate-xanthan gum complexes
Zheng Xu, Xiaoying Zhang, Xixi Wu, et al.
International Journal of Biological Macromolecules (2024) Vol. 261, pp. 129855-129855
Closed Access | Times Cited: 11
Interpenetrating network based on soybean protein isolate and carboxymethyl chitosan: Investigation of intermolecular reaction mechanism, physicochemical stability and in vitro release properties of the hydrogel
Lijia Li, Yue Liu, Xixi Wu, et al.
Food Bioscience (2024) Vol. 60, pp. 104266-104266
Closed Access | Times Cited: 6
Development of interpenetrating network gels based on co-gelation of heteroprotein aggregates and sugar beet pectin for physicochemical functional enhancement of W-O-W systems
Lijia Li, Xumei Feng, Mengjie Geng, et al.
Carbohydrate Polymers (2025) Vol. 353, pp. 123274-123274
Closed Access
Focusing on the mechanism of glycinin-soybean lipophilic protein hybrid gels: Effect of ultrasonic, subunit interactions, and formation process analysis
Yuyang Huang, Jiyuan Liu, Yongping Li, et al.
Ultrasonics Sonochemistry (2025) Vol. 113, pp. 107239-107239
Open Access
Investigating Texture and Freeze–Thaw Stability of Cold-Set Gel Prepared by Soy Protein Isolate and Carrageenan Compounding
Ting‐Fang Wang, Zhenhai Yu, Shuanghe Ren, et al.
Gels (2024) Vol. 10, Iss. 3, pp. 204-204
Open Access | Times Cited: 5
Co-encapsulation of vitamin E and quercetin by soybean lipophilic proteins based on pH-shifting and ultrasonication: Focus on interaction mechanisms, structural and physicochemical properties
Yue Liu, Xiangyun Tan, Lijia Li, et al.
Food Chemistry (2024) Vol. 460, pp. 140608-140608
Closed Access | Times Cited: 3
Effect of alkaline treatment duration on rapeseed protein during pH-shift process: Unveiling physicochemical properties and enhanced emulsifying performance
Chao Chen, Zihua Liu, Wenfei Xiong, et al.
Food Chemistry (2024) Vol. 459, pp. 140280-140280
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
Insights into the soybean protein isolate hydrolysates: Performance characterization, emulsion construction and in vitro digestive behavior
Yiting Gao, Le Chen, Huiyue Chi, et al.
International Journal of Biological Macromolecules (2024) Vol. 279, pp. 135372-135372
Closed Access | Times Cited: 2
Carboxymethyl chitosan: Synthesis, functional properties, and applications in sustainable food packaging material
Qingyan Pan, Huawei Ma, Zhe Liu, et al.
Comprehensive Reviews in Food Science and Food Safety (2024) Vol. 23, Iss. 6
Closed Access | Times Cited: 2
Recent advances in polysaccharide-based drug delivery systems for cancer therapy: a comprehensive review
Chou‐Yi Hsu, Omer Qutaiba B. Allela, Ali M. Hussein, et al.
Artificial Cells Nanomedicine and Biotechnology (2024) Vol. 52, Iss. 1, pp. 564-586
Open Access | Times Cited: 2
W/O/W emulsion-filled sodium alginate hydrogel beads for co-encapsulation of vitamins C and E: Insights into the fabrication, lipolysis, and digestion behavior
Mengjie Geng, Lijia Li, Xiangyun Tan, et al.
Food Chemistry (2024) Vol. 457, pp. 140095-140095
Closed Access | Times Cited: 1
High-pressure homogenization assisted pH-shifting modified soybean lipophilic protein interacting with chitosan hydrochloride: double emulsion construction, physicochemical properties, stability, and in vitro digestion analysis
Yiting Gao, Le Chen, Lijia Li, et al.
Food Hydrocolloids (2024) Vol. 160, pp. 110834-110834
Closed Access | Times Cited: 1
Implementation of succinylated lactoferrin-luteolin nanocomplex-based 3D printing gels in nutritional and textural customization for dysphagia diets: printing mechanism, improved bioactivity and in vitro bioaccessibility
Tianzhu Guan, Chenxi Ren, Yining Feng, et al.
LWT (2024), pp. 117115-117115
Open Access | Times Cited: 1
Development of soybean protein-based bioactive substances delivery systems: A systematic overview based on recent researches
Yuexin Liu, Fengjuan Dong, Linyi Zhou, et al.
International Journal of Biological Macromolecules (2024), pp. 137998-137998
Closed Access | Times Cited: 1
Improving physical stability of microalgae protein-based emulsions under acidic and neutral conditions via carboxymethyl chitosan complexation
Qian Wang, Chunxia Li, Yuqian Qiao, et al.
Food Chemistry X (2024) Vol. 23, pp. 101690-101690
Closed Access
Modification of soybean lipophilic protein based on pH-shifting and high-pressure homogenization: Focus on structure, physicochemical properties and delivery vehicle
Yiting Gao, Tian Gao, Lijia Li, et al.
Food Chemistry (2024) Vol. 463, pp. 141001-141001
Closed Access
Effect of gelled phases on the relevance of double emulsion gels for probiotics encapsulation, rheological properties, and stability
Laurita Vanagaitė-Kapočė, Daiva Leskauskaitė
LWT (2024), pp. 116857-116857
Open Access
Effect of ultrasound treatment on the emulsion gelling properties of PSE-like chicken myofibrillar protein
Chunlin Liu, Yanfang Zhou, Zhu He, et al.
CyTA - Journal of Food (2024) Vol. 22, Iss. 1
Open Access
Effect of pH-Shifting on Sunflower Meal Protein Isolate: Improved Stability and Interfacial Properties of Chitosan-stabilized Pickering Emulsion
Elif Meltem İşçimen, Duygu Aslan Türker
Food and Bioprocess Technology (2024)
Closed Access
Synthesis and characterization of interpenetrating network hydrogels based on sugar beet pectin and heteroprotein complex: Structural characteristics and physicochemical properties
Lijia Li, Yue Liu, Xiangyun Tan, et al.
Carbohydrate Polymers (2024) Vol. 349, pp. 122959-122959
Closed Access
Unlocking curcumin's revolutionary: Improvement of stability and elderly digestion by soybean oil bodies and soybean protein-chitosan complex based Pickering emulsion
Wenwen Lv, Kaiyi Zou, Ikram Alouk, et al.
International Journal of Biological Macromolecules (2024) Vol. 284, pp. 138052-138052
Closed Access
Advances in polysaccharide‐based materials for biomedical and pharmaceutical applications: A comprehensive review
Jiahao Li, Hanan Hassan Ahmed, Ali M. Hussein, et al.
Archiv der Pharmazie (2024)
Closed Access
Effects of pH shift and D-galactose on network structure of glycinin gel and diffusion behavior of non-network proteins
Shiqi Tang, Huanyu Zheng, Panling Liu, et al.
Food Chemistry (2024) Vol. 468, pp. 142526-142526
Closed Access
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