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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:

Food protein aggregation and its application
Zongshuai Zhu, Anthony Pius Bassey, Yaqi Cao, et al.
Food Research International (2022) Vol. 160, pp. 111725-111725
Closed Access | Times Cited: 84

Showing 1-25 of 84 citing articles:

Role of low molecular additives in the myofibrillar protein gelation: underlying mechanisms and recent applications
Yuemei Zhang, Genpeng Bai, Guofeng Jin, et al.
Critical Reviews in Food Science and Nutrition (2022) Vol. 64, Iss. 11, pp. 3604-3622
Closed Access | Times Cited: 42
Structural insights into acidic heating-induced amyloid fibrils derived from soy protein as a function of protein concentration
Zejian Xu, Xiaoshuai Wang, Gao Yue, et al.
Food Hydrocolloids (2023) Vol. 145, pp. 109085-109085
Closed Access | Times Cited: 24
High pressure-assisted enzymatic hydrolysis potentiates the production of quinoa protein hydrolysates with antioxidant and ACE-inhibitory activities
Ludmilla de Carvalho Oliveira, Cristina Martı́nez-Villaluenga, Juana Frı́as, et al.
Food Chemistry (2024) Vol. 447, pp. 138887-138887
Open Access | Times Cited: 11
Effect of staphylococci fermentation and their synergistic Lactobacillus on the physicochemical characteristics and nonvolatile metabolites of Chinese bacon
Yang Li, Hongjun Li, Han Wu, et al.
Meat Science (2024) Vol. 212, pp. 109461-109461
Closed Access | Times Cited: 8
Insight into the effects of pulsed electric field on the structure, aggregation characteristics and functional properties of whey proteins
Xiangfei Hu, Hui Wang, Yueming Hu, et al.
Food Hydrocolloids (2024) Vol. 154, pp. 110111-110111
Closed Access | Times Cited: 8
Inhibition of water-diluted precipitate formation from egg whites by ultrasonic pretreatment: Insights from quantitative proteomics analysis
Gan Hu, Bingye Zhao, Lulu Ma, et al.
International Journal of Biological Macromolecules (2024) Vol. 262, pp. 129973-129973
Closed Access | Times Cited: 7
Transglutaminase cross-linking ovalbumin-flaxseed oil emulsion gels: Properties, microstructure, and performance in oxidative stability
Yue Tian, Shurui Wang, Jiran Lv, et al.
Food Chemistry (2024) Vol. 448, pp. 138988-138988
Closed Access | Times Cited: 7
Preventing thermal aggregation of ovalbumin through dielectric-barrier discharge plasma treatment and enhancing its emulsification properties
Zhiwei Liu, Panpan Tang, Yixuan Zhang, et al.
International Journal of Biological Macromolecules (2024) Vol. 267, pp. 131578-131578
Closed Access | Times Cited: 7
Effect of sodium metabisulfite-mediated self-assembly on the quality of silver carp myofibrillar protein-EGCG composite gels
Chenxing Du, Yizhong Shen, Xiyang Zhong, et al.
Food Chemistry (2024) Vol. 457, pp. 140050-140050
Closed Access | Times Cited: 7
Effects of sturgeon oil and its Pickering emulsion on the quality of sturgeon surimi gel
Li Yuan, Xiaomo Guo, Zhiyu Xiong, et al.
Food Chemistry X (2024) Vol. 22, pp. 101451-101451
Open Access | Times Cited: 6
Oleogel-based Pickering emulsions stabilized by pea protein isolate aggregates with different morphologies: Curcumin protection and microencapsulation
Zihao Wei, Qi Zhou, Qingqing Liu, et al.
Food Chemistry (2025), pp. 143108-143108
Closed Access
Molecular mechanism of high-pressure processing regulates the aggregation of major royal jelly proteins
Fei Pan, Xiangxin Li, Tuohetisayipu Tuersuntuoheti, et al.
Food Hydrocolloids (2023) Vol. 144, pp. 108928-108928
Closed Access | Times Cited: 18
Alkali-Induced Phenolic Acid Oxidation Enhanced Gelation of Ginkgo Seed Protein
Wei Zhang, Changqi Liu, Jing Zhao, et al.
Foods (2023) Vol. 12, Iss. 7, pp. 1506-1506
Open Access | Times Cited: 16
Electrical Fields in the Processing of Protein-Based Foods
Ricardo N. Pereira, Rui M. Rodrigues, Zita Avelar, et al.
Foods (2024) Vol. 13, Iss. 4, pp. 577-577
Open Access | Times Cited: 5
Effects of storage conditions on chemistry and technological properties of different cultivars of Chickpea
Shirin Kazemzadeh Pournaki, Atanu Biswas, Clifford Hall
Journal of Agriculture and Food Research (2024) Vol. 16, pp. 101066-101066
Open Access | Times Cited: 4
Extraction, Modification, Biofunctionality, and Food Applications of Chickpea (Cicer arietinum) Protein: An Up-to-Date Review
Nikhil Dnyaneshwar Patil, Aarti Bains, Kandi Sridhar, et al.
Foods (2024) Vol. 13, Iss. 9, pp. 1398-1398
Open Access | Times Cited: 4
Electrostatics-Induced Nucleated Conformational Transition of Protein Aggregation
Chao Duan, Rui Wang
Physical Review Letters (2023) Vol. 130, Iss. 15
Closed Access | Times Cited: 13
Mechanistic insights into gel formation of egg-based yoghurt: The dynamic changes in physicochemical properties, microstructure, and intermolecular interactions during fermentation
Jianwei Zang, Xiaoyang Pan, Yuanyuan Zhang, et al.
Food Research International (2023) Vol. 172, pp. 113097-113097
Closed Access | Times Cited: 11
A Metabolomics Approach to Establish the Relationship between the Techno-Functional Properties and Metabolome of Indian Goat Yoghurt
Hameedur Rehman, Kanchanpally Saipriya, Ashish Kumar Singh, et al.
Foods (2024) Vol. 13, Iss. 6, pp. 913-913
Open Access | Times Cited: 3
Revolutionizing food science with mass spectrometry imaging: A comprehensive review of applications and challenges
Qing Shen, Shitong Wang, Honghai Wang, et al.
Comprehensive Reviews in Food Science and Food Safety (2024) Vol. 23, Iss. 4
Closed Access | Times Cited: 3
Effect of exogenous selenium on physicochemical, structural, functional, thermal, and gel rheological properties of mung bean (Vigna radiate L.) protein
Kexin Wang, Ruipu Zhang, Wen-Xuan Hu, et al.
Food Research International (2024) Vol. 191, pp. 114706-114706
Closed Access | Times Cited: 3
Oil in water emulsion stabilized by glycated rice bran protein aggregates: Effect on interfacial behavior and in vitro digestion of emulsion
Yongxue Luo, Chuanfen Pu, Jie Zhang, et al.
Food Hydrocolloids (2024) Vol. 158, pp. 110530-110530
Closed Access | Times Cited: 3
Facilitated formation of soy protein nanoemulsions by inhibiting protein aggregation: A strategy through the incorporation of polyols
Wen Han, Tongxun Liu, Chuan‐He Tang
Food Hydrocolloids (2022) Vol. 137, pp. 108376-108376
Closed Access | Times Cited: 19
Physicochemical properties and in vitro digestion behavior of emulsion gels stabilized by rice bran protein aggregates: Effects of heating time and induction methods
Yongxue Luo, Kexin Wang, Rui Pan, et al.
Food Research International (2023) Vol. 170, pp. 112976-112976
Closed Access | Times Cited: 10
Interfacial effects of gallate alkyl esters on physical and oxidative stability of high fat fish oil-in-water emulsions stabilized with sodium caseinate and OSA-modified starch
Mojtaba Delfanian, Betül Yeşiltaş, Ann‐Dorit Moltke Sørensen, et al.
Food Chemistry (2023) Vol. 417, pp. 135923-135923
Open Access | Times Cited: 9
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