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:
How the strength of proteins interactions affects the phase behavior of protein complexes
Q. Jiao, Haoxin Ye, Nan Lv, et al.
Food Hydrocolloids (2023) Vol. 149, pp. 109654-109654
Closed Access | Times Cited: 13
Q. Jiao, Haoxin Ye, Nan Lv, et al.
Food Hydrocolloids (2023) Vol. 149, pp. 109654-109654
Closed Access | Times Cited: 13
Showing 13 citing articles:
Comparative analysis of carrageenan/ovalbumin and carrageenan oligosaccharide/ovalbumin complexes
Hujun Xie, Qing Cao, Yingying Jiang, et al.
Food Hydrocolloids (2024) Vol. 158, pp. 110605-110605
Closed Access | Times Cited: 7
Hujun Xie, Qing Cao, Yingying Jiang, et al.
Food Hydrocolloids (2024) Vol. 158, pp. 110605-110605
Closed Access | Times Cited: 7
Amyloid protein fibrils serve as an ice recrystallization inhibitor for ice cream
Shengjie Gao, Shuo Liu, Z.-M. Liu, et al.
Food Hydrocolloids (2025) Vol. 163, pp. 111044-111044
Closed Access
Shengjie Gao, Shuo Liu, Z.-M. Liu, et al.
Food Hydrocolloids (2025) Vol. 163, pp. 111044-111044
Closed Access
pH-induced adsorption behavior and foaming properties of ovalbumin-lysozyme heteroprotein complexes at the air-water interface: Multi-spectroscopy and molecular dynamics simulations
Zhaohui Yan, Zhiyuan Zheng, Sijia Cao, et al.
Food Hydrocolloids (2025), pp. 111097-111097
Closed Access
Zhaohui Yan, Zhiyuan Zheng, Sijia Cao, et al.
Food Hydrocolloids (2025), pp. 111097-111097
Closed Access
Seaweed soluble dietary fibre replacement modulates the metabolite release of cakes after in vitro digestion
Hong Sun, Jingyi Ma, Qing Cao, et al.
International Journal of Biological Macromolecules (2024) Vol. 274, pp. 133348-133348
Closed Access | Times Cited: 3
Hong Sun, Jingyi Ma, Qing Cao, et al.
International Journal of Biological Macromolecules (2024) Vol. 274, pp. 133348-133348
Closed Access | Times Cited: 3
How the ovalbumin modulates the conformation of zein through protein-protein interactions
Hujun Xie, Hao Li, Lei Liu, et al.
Food Hydrocolloids (2024), pp. 110696-110696
Closed Access | Times Cited: 3
Hujun Xie, Hao Li, Lei Liu, et al.
Food Hydrocolloids (2024), pp. 110696-110696
Closed Access | Times Cited: 3
Cost-Effective and Wireless Portable Device for Rapid and Sensitive Quantification of Micro/Nanoplastics
Haoxin Ye, Xinzhe Zheng, Haoming Yang, et al.
ACS Sensors (2024) Vol. 9, Iss. 9, pp. 4662-4670
Closed Access | Times Cited: 2
Haoxin Ye, Xinzhe Zheng, Haoming Yang, et al.
ACS Sensors (2024) Vol. 9, Iss. 9, pp. 4662-4670
Closed Access | Times Cited: 2
Fabrication and characterization of lysozyme fibrils/Zein complexes for resveratrol encapsulation: Improving stability, antioxidant and antibacterial activities
Min Huang, Yuling Song, Han Wang, et al.
Food Chemistry (2024), pp. 141746-141746
Closed Access | Times Cited: 1
Min Huang, Yuling Song, Han Wang, et al.
Food Chemistry (2024), pp. 141746-141746
Closed Access | Times Cited: 1
Atomic Insight into the Enzymatic Selectivity of Acetyltransferase for Endogenous Polyamines
Baolin Guo, Qian Xue, Zhiyang Zhang, et al.
ChemPhysChem (2024)
Closed Access
Baolin Guo, Qian Xue, Zhiyang Zhang, et al.
ChemPhysChem (2024)
Closed Access
Exploring gelation properties and structural features on 3D printability of compound proteins emulsion gels: Emphasizing pH-regulated non-covalent interactions with xanthan gum
Sizhe Dong, Zheng Qian, Xiao Liu, et al.
Food Chemistry (2024) Vol. 461, pp. 141005-141005
Closed Access
Sizhe Dong, Zheng Qian, Xiao Liu, et al.
Food Chemistry (2024) Vol. 461, pp. 141005-141005
Closed Access
Effects of collagen hydrolysate on the stability of anthocyanins: Degradation kinetics, conformational change and interactional characteristics
Gerui Ren, Ying He, Lei Liu, et al.
Food Chemistry (2024) Vol. 464, pp. 141513-141513
Closed Access
Gerui Ren, Ying He, Lei Liu, et al.
Food Chemistry (2024) Vol. 464, pp. 141513-141513
Closed Access
Encapsulation of EGCG by whey protein isolate and β-cyclodextrin nanocomplexes: A strategy to mask the bitter and astringent taste and increase the stability in beverages
Hujun Xie, Han Wang, Min Huang, et al.
Food Hydrocolloids (2024), pp. 110760-110760
Closed Access
Hujun Xie, Han Wang, Min Huang, et al.
Food Hydrocolloids (2024), pp. 110760-110760
Closed Access
A novel High-Affinity Anti-Capsaicinoids monoclonal antibody for High-Sensitivity Immunoassays: Experimental and computational validation
Weihuan Wen, Fei Pan, Zhiruo Wang, et al.
Microchemical Journal (2024), pp. 112290-112290
Closed Access
Weihuan Wen, Fei Pan, Zhiruo Wang, et al.
Microchemical Journal (2024), pp. 112290-112290
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
Bertrand Muhoza, Yves Harimana, Eugénie Kayitesi, et al.
ACS Food Science & Technology (2024)
Closed Access
