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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 22 citing articles:

Effect of Limited Enzyme-Assisted Extraction on the Physicochemical and Gelation Properties of Soybean Protein Isolate
Guanchen Liu, Mengru Jin, Hong Wang, et al.
Food Bioscience (2025), pp. 105932-105932
Closed Access
Controllable supramolecular self-assembly of proteins mediated by metal-polyphenols: Characteristics and their applications on encapsulating hydrophobic small molecules
Qian‐Da Xu, Zhilong Yu, Qiang He, et al.
Chemical Engineering Journal (2025), pp. 159881-159881
Closed Access
Effects of alcalase hydrolysis combined with TGase-type glycosylation of self-assembled zein for curcumin delivery: Stability, bioavailability, and antioxidant properties
Tong Yin, Yujun Jiang, Jia Shi
International Journal of Biological Macromolecules (2025), pp. 140735-140735
Closed Access
Hydrolyzed soy protein nanoparticles designed for VD3 delivery: VD3 incorporation and remodeling behavior during digestion matters
Zhicheng Niu, Dan Yuan, Mouming Zhao, et al.
Food Chemistry (2025), pp. 143370-143370
Closed Access
Functional characterization of enzyme-hydrolysed soy and whey protein isolates: A comparative approach
Pavel Rout, Chaitali Chakraborty, Shamim Hossain
Food Chemistry Advances (2024) Vol. 5, pp. 100745-100745
Open Access | Times Cited: 4
Natural Gastrointestinal Stable Pea Albumin Nanomicelles for Capsaicin Delivery and Their Effects for Enhanced Mucus Permeability at Small Intestine
Yiming Li, Mengqi Mao, Xin Yuan, et al.
Biomaterials Research (2024) Vol. 28
Open Access | Times Cited: 3
Fabrication of resveratrol-loaded soy peptide nanogels with transglutaminase and in vitro gastrointestinal delivery and cholesterol-lowering effect
Mengxue Fang, Fei Ma, Yu Li, et al.
Food Hydrocolloids (2024) Vol. 157, pp. 110437-110437
Closed Access | Times Cited: 3
pH-Sensitive Nanoparticles of Epigallocatechin-3-Gallate in Enhanced Colorectal Cancer Therapy
Sankha Bhattacharya, Preeti C. Sangave, Sateesh Belemkar, et al.
Nanomedicine (2024) Vol. 19, Iss. 6, pp. 459-481
Closed Access | Times Cited: 2
Biopolymer-based sequestrants for lowering cholesterol: Structures, in vitro bile acid anion binding effects, and interaction mechanisms
Mizhuan Li, Lei Wang, Gong-Ji Chen, et al.
Journal of Functional Foods (2024) Vol. 113, pp. 106002-106002
Open Access | Times Cited: 2
A review on the immobilization of bromelain
Veymar G. Tacias-Pascacio, Daniel Castañeda‐Valbuena, Olga Luisa Tavano, et al.
International Journal of Biological Macromolecules (2024) Vol. 273, pp. 133089-133089
Open Access | Times Cited: 2
Fabrication and characterization of novel TGase-mediated glycosylated whey protein isolate nanoparticles for curcumin delivery
Di Li, Yujun Jiang, Jia Shi
Food Chemistry (2024) Vol. 461, pp. 140957-140957
Closed Access | Times Cited: 2
Oat protein isolate-Pleurotus ostreatus β-glucan conjugate nanoparticles bound to β-carotene effectively alleviate immunosuppression by regulating gut microbiota
Lei Zhong, Qiuhui Hu, Qiping Zhan, et al.
Food & Function (2024) Vol. 15, Iss. 4, pp. 1867-1883
Closed Access | Times Cited: 1
Enhancing functionality and bioactivity of walnut protein through limited enzyme digestion
Jinping Wang, Huimin Bi, Xuesong Zhou, et al.
Journal of the Science of Food and Agriculture (2024) Vol. 104, Iss. 13, pp. 8321-8331
Closed Access | Times Cited: 1
Interfacial and foaming properties of plant and microbial proteins: Comparison of structure-function behavior of different proteins
Xinyu Zhang, Zhe Liu, Xiaojie Ma, et al.
Food Chemistry (2024) Vol. 463, pp. 141431-141431
Closed Access | Times Cited: 1
Reduction of soybean globulin antigen by soybean protein isolate/γ-aminobutyric acid complexes: effect of the different concentrations of γ-aminobutyric acid on the protein modification, antigen levels, and foaming properties
Z. Z. Xing, Jiayu Zhang, Fangxiao Lou, et al.
Food Hydrocolloids (2024) Vol. 160, pp. 110729-110729
Closed Access | Times Cited: 1
Whey protein-based bigels for co-encapsulation of curcumin and gallic acid: Characterization, stability and release kinetics
Behnaz Hashemi, Mehdi Varidi, Narjes Malekjani, et al.
Future Foods (2024) Vol. 10, pp. 100495-100495
Open Access | Times Cited: 1
Interfacial and Foaming Properties of Plant Proteins: Comparison of Structure-Function Behavior of Different Plant Proteins
Xinyu Zhang, Zhe Liu, Xiaojie Ma, et al.
(2024)
Closed Access
Formation of self-assembled fibril aggregates of trypsin-controllably hydrolyzed soy protein and its regulation on stability of high internal phase Pickering emulsions
Haitong Tan, Xiaojuan Wu, Mengmeng Zhao, et al.
Food Chemistry (2024) Vol. 462, pp. 140996-140996
Closed Access
Soy Protein–Xanthan Gum Noncovalent Interactions: Exploring Functional Outcomes and Food Applications
Bertrand Muhoza, Yves Harimana, Eugénie Kayitesi, et al.
ACS Food Science & Technology (2024)
Closed Access
Curcumin-loaded Pickering Emulsions Based on Soy Protein Isolate Aggregates Enhance Diabetic Wound Healing
Soroush Behjati Hosseini, Payam Arghavani, Jun Hong, et al.
Journal of Drug Delivery Science and Technology (2024) Vol. 101, pp. 106279-106279
Closed Access
Enhanced physicochemical properties and riboflavin 7 delivery ability of soy isolate protein/sugar beet pectin composite freeze-dried gels prepared by double crosslinking strategy
Cao Jin, Li Liang, Xiaoyu Yang
Carbohydrate Polymers (2024) Vol. 349, pp. 122953-122953
Closed Access
Mechanistic insights into the effects of controlled enzymatic hydrolysis on the binding behaviors between soy protein isolate and off-flavor compounds
Xuejie Li, Wentao Zhang, Meihong Yu, et al.
Food Chemistry (2024) Vol. 467, pp. 142271-142271
Closed Access
Lactiplantibacillus plantarum for the Preparation of Fermented Low-Bitter Enzymatic Skim Milk with Antioxidant Ability
Yi Jiang, Longfei Zhang, Y. Jin, et al.
Foods (2024) Vol. 13, Iss. 23, pp. 3828-3828
Open Access
Interaction of soy protein isolate with vitamin B12 during digestion: Focus on the binding mechanism, structure, and functional properties
Yue Liu, Xiangyun Tan, Lijia Li, et al.
International Journal of Biological Macromolecules (2024), pp. 139089-139089
Closed Access
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