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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:

A new strategy for maintaining the thermal stability of phycocyanin under acidic conditions: pH-induced whey protein isolate-phycocyanin coprecipitation forms composite with chitosan
Zihao Yin, Junzhe Zou, Mengwei Wang, et al.
Food Hydrocolloids (2023) Vol. 148, pp. 109468-109468
Closed Access | Times Cited: 11

Showing 11 citing articles:

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: 7
Different polysaccharide-enhanced probiotic and polyphenol dual-functional factor co-encapsulated microcapsules demonstrate acute colitis alleviation efficacy and food fortification
Rui Sun, Zhongyi Lv, Ying Wang, et al.
Carbohydrate Polymers (2024) Vol. 345, pp. 122572-122572
Closed Access | Times Cited: 7
Interfacial structure modification and enhanced emulsification stability of microalgae protein through interaction with anionic polysaccharides
Xiao Jing Guo, B Liu, Yulin Zhang, et al.
International Journal of Biological Macromolecules (2024) Vol. 283, pp. 137404-137404
Closed Access | Times Cited: 3
Improving the color storage stability of phycocyanin under light and acidified conditions through antisolvent precipitation of phycocyanin-zein complex
Zengyu Yu, Shufang Yang, Weiyang Zhao, et al.
Algal Research (2024) Vol. 81, pp. 103571-103571
Closed Access | Times Cited: 1
Enhanced emulsification properties of microalgae protein through gellan gum conjugation: Mechanistic insights and applications in curcumin encapsulation and delivery
Xiao Jing Guo, Yuqian Qiao, Zhicheng Huang, et al.
International Journal of Biological Macromolecules (2024) Vol. 281, pp. 136275-136275
Closed Access | Times Cited: 1
Effect of cold plasma treatment on the structure and emulsifying activities of phycocyanin
Wei Gong, T YANG, Tao Chen, et al.
Journal of Food Engineering (2024), pp. 112355-112355
Closed Access | Times Cited: 1
Fabrication and Characterization of Docosahexaenoic Acid Algal Oil Pickering Emulsions Stabilized Using the Whey Protein Isolate–High-Methoxyl Pectin Complex
Zhe Yu, Li Zhou, Zhe Chen, et al.
Foods (2024) Vol. 13, Iss. 13, pp. 2159-2159
Open Access
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
The study of phycocyanin-quercetin complex on color stability under light condition
Jing Dai, Lu Liu, Ziying Yang, et al.
LWT (2024) Vol. 211, pp. 116931-116931
Open Access
The Formation of Protein–Chitosan Complexes: Their Interaction, Applications, and Challenges
Yufeng Xie, Jiaqi Ding, Yue Li, et al.
Foods (2024) Vol. 13, Iss. 22, pp. 3572-3572
Open Access
Impact of pH and protein/polysaccharide ratio on phycocyanin-okra polysaccharides complex
Haoyi Huang, Chunyan Xie, Fuqiang Zhang, et al.
International Journal of Biological Macromolecules (2024), pp. 138049-138049
Closed Access
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