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:
Insight into the interaction mechanism between mulberry polyphenols and β-lactoglobulin
Yuan Qi, Lin He, Xuping Wang, et al.
Food Hydrocolloids (2023) Vol. 149, pp. 109522-109522
Closed Access | Times Cited: 16
Yuan Qi, Lin He, Xuping Wang, et al.
Food Hydrocolloids (2023) Vol. 149, pp. 109522-109522
Closed Access | Times Cited: 16
Showing 16 citing articles:
Characterization and mechanism of thermally induced tea polyphenols and egg white proteins gel system and its 3D printing
Lili Liu, Tianyi Xie, Weiwei Cheng, et al.
LWT (2024) Vol. 205, pp. 116488-116488
Open Access | Times Cited: 6
Lili Liu, Tianyi Xie, Weiwei Cheng, et al.
LWT (2024) Vol. 205, pp. 116488-116488
Open Access | Times Cited: 6
Interaction of alkyl gallate with gliadin and its effect on the surface and foaming properties of composite nanoparticles
Can Wu, Wen Liu, Ziqing Zhao, et al.
Food Hydrocolloids (2025), pp. 111096-111096
Closed Access
Can Wu, Wen Liu, Ziqing Zhao, et al.
Food Hydrocolloids (2025), pp. 111096-111096
Closed Access
Self-assembed preparation of wheat germ gliadin and (-)-epigallo-catechin 3-gallate nanoparticles: Structural characterization, formation mechanism and bioactivity
Zhiyuan Zhu, Z. P. Ding, Yu‐Qing Liu, et al.
Food Bioscience (2025), pp. 105913-105913
Closed Access
Zhiyuan Zhu, Z. P. Ding, Yu‐Qing Liu, et al.
Food Bioscience (2025), pp. 105913-105913
Closed Access
Insight into the binding mechanism of rutin and lysozyme: Based on spectroscopy and molecular simulation technology
Lili Liu, Le Yang, Hui Chen, et al.
Food Chemistry (2025), pp. 143176-143176
Closed Access
Lili Liu, Le Yang, Hui Chen, et al.
Food Chemistry (2025), pp. 143176-143176
Closed Access
Effects of polyphenols from walnut pellicle on the structure and allergenicity of walnut globulin
Jia-Hui Ma, Li-Qiu Ren, Tian-Xuan Tang, et al.
Food Bioscience (2024) Vol. 60, pp. 104381-104381
Closed Access | Times Cited: 3
Jia-Hui Ma, Li-Qiu Ren, Tian-Xuan Tang, et al.
Food Bioscience (2024) Vol. 60, pp. 104381-104381
Closed Access | Times Cited: 3
Non-covalent interaction between lactoferrin and theaflavin: Focused on the structural changes, binding mechanism, and functional properties
Xiaoze Liu, Jingwen Chen, Wen Zhang, et al.
Food Chemistry (2024) Vol. 461, pp. 140835-140835
Closed Access | Times Cited: 3
Xiaoze Liu, Jingwen Chen, Wen Zhang, et al.
Food Chemistry (2024) Vol. 461, pp. 140835-140835
Closed Access | Times Cited: 3
Design of a liposome casein hydrogel as an efficient front-end homeostatic anthocyanin loading system
Nuo Wang, Xiujun Li, Liang Wang, et al.
International Journal of Biological Macromolecules (2024) Vol. 278, pp. 134928-134928
Closed Access | Times Cited: 2
Nuo Wang, Xiujun Li, Liang Wang, et al.
International Journal of Biological Macromolecules (2024) Vol. 278, pp. 134928-134928
Closed Access | Times Cited: 2
Insights into the fabrication and antibacterial effect of fibrinogen hydrolysate-carrageenan loading apigenin and quercetin composite hydrogels
Qiaoyan Wang, Jie An, Qiang Xia, et al.
International Journal of Biological Macromolecules (2024) Vol. 279, pp. 135517-135517
Closed Access | Times Cited: 2
Qiaoyan Wang, Jie An, Qiang Xia, et al.
International Journal of Biological Macromolecules (2024) Vol. 279, pp. 135517-135517
Closed Access | Times Cited: 2
Peptide–Polyphenol Interactions: The Antagonistic Effect of Pea Pentapeptide (VNRFR) on the Antioxidant Properties of Quercetin and Rutin in Caenorhabditis elegans
Leticia Lam Hon Wah, Samanta Reyes Flores, Ornella Kongi Mosibo, et al.
ACS Food Science & Technology (2024) Vol. 4, Iss. 9, pp. 2080-2089
Closed Access | Times Cited: 1
Leticia Lam Hon Wah, Samanta Reyes Flores, Ornella Kongi Mosibo, et al.
ACS Food Science & Technology (2024) Vol. 4, Iss. 9, pp. 2080-2089
Closed Access | Times Cited: 1
Elucidating interaction mechanisms of catechin, proanthocyanidin, and tea polyphenol with porcine serum albumin: Insights into functional properties and complex formation
Lili Liu, Junhui Yang, Ying Yu, et al.
Food Bioscience (2024), pp. 105324-105324
Closed Access | Times Cited: 1
Lili Liu, Junhui Yang, Ying Yu, et al.
Food Bioscience (2024), pp. 105324-105324
Closed Access | Times Cited: 1
Interactions with peanut protein isolate regulate the bioaccessibility of cyanidin-3-O-glucoside: Multispectral analysis, simulated digestion, and molecular dynamic simulation
Chang Tan, Jiahe Zhu, Chenyang Shi, et al.
Food Chemistry (2024) Vol. 464, pp. 141586-141586
Closed Access
Chang Tan, Jiahe Zhu, Chenyang Shi, et al.
Food Chemistry (2024) Vol. 464, pp. 141586-141586
Closed Access
Improving Water Solubility of Docosahexaenoic Acid with Chickpea Protein Isolates Deamidated by Protein-glutaminase
Zhiyang Deng, Caiyi Liu, Wenjing Zhang, et al.
ACS Food Science & Technology (2024) Vol. 4, Iss. 11, pp. 2690-2698
Closed Access
Zhiyang Deng, Caiyi Liu, Wenjing Zhang, et al.
ACS Food Science & Technology (2024) Vol. 4, Iss. 11, pp. 2690-2698
Closed Access
Heat-induced and concentration-dependent interactions between β-conglycinin and chlorogenic acid: Implications for protein stability, CQA bioaccessibility, and antioxidant capacity
Xuejiao Qie, Yaru Wu, Jie Chen, et al.
Food Bioscience (2024), pp. 105512-105512
Closed Access
Xuejiao Qie, Yaru Wu, Jie Chen, et al.
Food Bioscience (2024), pp. 105512-105512
Closed Access
Study on the interaction mechanism and physicochemical properties of luteolin and its glucoside compounds with β-lactoglobulin
Zihao Chen, Min Fu, Jun Chen, et al.
LWT (2024) Vol. 215, pp. 117201-117201
Closed Access
Zihao Chen, Min Fu, Jun Chen, et al.
LWT (2024) Vol. 215, pp. 117201-117201
Closed Access
Regulation of catechins with different structure characteristics on the physicochemical properties of casein and the structure-activity relationship
Zi‐Jian Feng, Qian‐Da Xu, Nan Chen, et al.
Food Chemistry (2024) Vol. 467, pp. 142515-142515
Closed Access
Zi‐Jian Feng, Qian‐Da Xu, Nan Chen, et al.
Food Chemistry (2024) Vol. 467, pp. 142515-142515
Closed Access
Cyclodextrin regulates the binding of quercetin to plasma proteins: Potentially enhancing of bioavailability and efficacy
Zhiheng Zhang, Bing‐Huei Chen, Qianzhu Lin, et al.
Food Bioscience (2024), pp. 105770-105770
Closed Access
Zhiheng Zhang, Bing‐Huei Chen, Qianzhu Lin, et al.
Food Bioscience (2024), pp. 105770-105770
Closed Access
Molecular mechanism of the interactions between coffee polyphenols and milk proteins
Kazuki Horita, Tomoshi Kameda, Hiroshi Suga, et al.
Food Research International (2024), pp. 115573-115573
Closed Access
Kazuki Horita, Tomoshi Kameda, Hiroshi Suga, et al.
Food Research International (2024), pp. 115573-115573
Closed Access
