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:
Non-covalent interaction between soybean protein isolate and naringenin: Focused on binding mechanism, interface behavior, and functional properties
Ning Wang, Xu Wang, Shixiang Zhang, et al.
Food Hydrocolloids (2024) Vol. 153, pp. 109975-109975
Closed Access | Times Cited: 14
Ning Wang, Xu Wang, Shixiang Zhang, et al.
Food Hydrocolloids (2024) Vol. 153, pp. 109975-109975
Closed Access | Times Cited: 14
Showing 14 citing articles:
Physicochemical properties of active films of rose essential oil produced using soy protein isolate-polyphenol conjugates for cherry tomato preservation
Feng Xue, Chen Li, Benu Adhikari
Food Chemistry (2024) Vol. 452, pp. 139614-139614
Closed Access | Times Cited: 7
Feng Xue, Chen Li, Benu Adhikari
Food Chemistry (2024) Vol. 452, pp. 139614-139614
Closed Access | Times Cited: 7
Insight into the effects of soybean isoflavone on the functional properties of rice bran protein: Focus on non-covalent interaction
Shirang Wang, Yingju Cui, Sun Yu, et al.
LWT (2025), pp. 117346-117346
Open Access
Shirang Wang, Yingju Cui, Sun Yu, et al.
LWT (2025), pp. 117346-117346
Open Access
Effect of non-covalent and covalent complexation on structure, functional properties and digestive behavior of soybean protein isolate-soybean isoflavone complexes
Jiannan Yan, Qianqian Gu, Fang-Lan Xing, et al.
Innovative Food Science & Emerging Technologies (2025) Vol. 100, pp. 103928-103928
Closed Access
Jiannan Yan, Qianqian Gu, Fang-Lan Xing, et al.
Innovative Food Science & Emerging Technologies (2025) Vol. 100, pp. 103928-103928
Closed Access
New insights into the indirect reduction of starch digestibility by L-theanine: Elucidation of the mechanism of α-amylase/α-glucosidase inhibition based on spectroscopic and computational perspectives
Zongwei Hao, Jiameng Wang, Zhaofeng Li, et al.
LWT (2025), pp. 117444-117444
Open Access
Zongwei Hao, Jiameng Wang, Zhaofeng Li, et al.
LWT (2025), pp. 117444-117444
Open Access
Alternating electric field/non-thermal effect strategy driven modification of Hemp Seed Protein: multi-spectroscopic structural analysis, computer simulation distribution model
Ning Wang, Yuting Wang, Boyu Liu, et al.
Food Hydrocolloids (2025), pp. 111140-111140
Closed Access
Ning Wang, Yuting Wang, Boyu Liu, et al.
Food Hydrocolloids (2025), pp. 111140-111140
Closed Access
Tannic acid/non-covalent interaction-mediated modification of hemp seed proteins: Focused on binding mechanisms, oil-water interface behavior, and rheological properties
Ning Wang, Boyu Liu, Xiaoyu Han, et al.
Food Hydrocolloids (2024) Vol. 157, pp. 110483-110483
Closed Access | Times Cited: 2
Ning Wang, Boyu Liu, Xiaoyu Han, et al.
Food Hydrocolloids (2024) Vol. 157, pp. 110483-110483
Closed Access | Times Cited: 2
Interaction, stability and bioaccessibility of bovine serum albumin-quercetin/myricetin complexes: Multi-spectroscopy and molecular dynamics simulation studies
Yan Guo, Jinchang Tong, Yilin Guo, et al.
Food Hydrocolloids (2024) Vol. 160, pp. 110836-110836
Closed Access | Times Cited: 2
Yan Guo, Jinchang Tong, Yilin Guo, et al.
Food Hydrocolloids (2024) Vol. 160, pp. 110836-110836
Closed Access | Times Cited: 2
Effect of Mono- and Polysaccharide on the Structure and Property of Soy Protein Isolate during Maillard Reaction
Kun Wen, Qiyun Zhang, Jing Xie, et al.
Foods (2024) Vol. 13, Iss. 17, pp. 2832-2832
Open Access | Times Cited: 1
Kun Wen, Qiyun Zhang, Jing Xie, et al.
Foods (2024) Vol. 13, Iss. 17, pp. 2832-2832
Open Access | Times Cited: 1
Exploring the binding mechanism and functional properties of lactoferrin-berberine complex: Based on multispectral analysis, molecular docking, and dynamics simulations
Sijie Wu, Ran Feng, Ran Meng, et al.
Food Chemistry (2024) Vol. 464, pp. 141639-141639
Closed Access | Times Cited: 1
Sijie Wu, Ran Feng, Ran Meng, et al.
Food Chemistry (2024) Vol. 464, pp. 141639-141639
Closed Access | Times Cited: 1
Functional, structural, and rheological properties of the complexes containing sunflower petal extract with dairy and plant-based proteins
Somayeh Abbaschian, Mostafa Soltani
Food Chemistry (2024) Vol. 465, pp. 141948-141948
Closed Access | Times Cited: 1
Somayeh Abbaschian, Mostafa Soltani
Food Chemistry (2024) Vol. 465, pp. 141948-141948
Closed Access | Times Cited: 1
Driving the Binding of the Lactoferrin and Rutin/Gallic Acid Complex Interaction: Tracking Changes of Protein Conformation and Functional Properties
Yilin Sun, Yu Zhang, Su Yue, et al.
(2024)
Closed Access
Yilin Sun, Yu Zhang, Su Yue, et al.
(2024)
Closed Access
Computational modelling of graphene/aluminum nitride (GP/AlN) hybrid materials for the detection of 2,4 dichlorophenoxyacetic acid (DCP) pollutant
Chioma G. Apebende, Ismail O. Amodu, Miracle N. Ogbogu, et al.
RSC Advances (2024) Vol. 14, Iss. 30, pp. 21901-21914
Open Access
Chioma G. Apebende, Ismail O. Amodu, Miracle N. Ogbogu, et al.
RSC Advances (2024) Vol. 14, Iss. 30, pp. 21901-21914
Open Access
Biological evaluation of sophoridine by interaction with plasma transport protein and protective effects in cardiomyocytes
Zheng Wu, Shujuan Cheng, Shaoping Wang, et al.
Arabian Journal of Chemistry (2024) Vol. 17, Iss. 12, pp. 106014-106014
Open Access
Zheng Wu, Shujuan Cheng, Shaoping Wang, et al.
Arabian Journal of Chemistry (2024) Vol. 17, Iss. 12, pp. 106014-106014
Open Access
Enhancing soy protein isolate flexibility through non-covalent ferulic acid modification: implications for interfacial characteristics and protein-based emulsion performance
Yurou Chen, Meng-Yue Zhang, Yaqi Lan, et al.
Food Structure (2024) Vol. 42, pp. 100400-100400
Closed Access
Yurou Chen, Meng-Yue Zhang, Yaqi Lan, et al.
Food Structure (2024) Vol. 42, pp. 100400-100400
Closed Access
