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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:

Modification of fermented whey protein concentrates: Impact of sequential ultrasound and TGase cross-linking
Munkh‐Amgalan Gantumur, Muhammad Altaf Hussain, Jinzhe Li, et al.
Food Research International (2022) Vol. 163, pp. 112158-112158
Closed Access | Times Cited: 30

Showing 1-25 of 30 citing articles:

Enhanced viability of probiotics encapsulated within synthetic/natural biopolymers by the addition of gum arabic via electrohydrodynamic processing
Jiage Ma, Tianzhu Li, Qingyun Wang, et al.
Food Chemistry (2023) Vol. 413, pp. 135680-135680
Closed Access | Times Cited: 45
Improving gas-water interface properties and bioactivities of α-lactalbumin induced by three structurally different saponins
Yuxuan Huang, Jinzhe Li, Yue Liu, et al.
Food Hydrocolloids (2023) Vol. 138, pp. 108463-108463
Closed Access | Times Cited: 35
Insight into oil-water interfacial behaviors of whey protein isolate and sterol towards stabilizing high internal phase Pickering emulsion gels
Meng Li, Hongyu Li, Qiuwan Jiang, et al.
Food Hydrocolloids (2023) Vol. 144, pp. 108968-108968
Closed Access | Times Cited: 33
Physical treatment synergized with natural surfactant for improving gas–water interfacial behavior and foam characteristics of α-lactalbumin
Jinzhe Li, Yuxuan Huang, Xinhui Peng, et al.
Ultrasonics Sonochemistry (2023) Vol. 95, pp. 106369-106369
Open Access | Times Cited: 18
Effect of cold plasma on the technological and functional modification of plant proteins and enzymes
Srutee Rout, Prem Prakash Srivastav
Innovative Food Science & Emerging Technologies (2023) Vol. 88, pp. 103447-103447
Closed Access | Times Cited: 17
Protective Effect of Polyphenols, Protein, Peptides, and Polysaccharides on Alcoholic Liver Disease: A Review of Research Status and Molecular Mechanisms
Wan Wang, Cong Xu, Qingyun Wang, et al.
Journal of Agricultural and Food Chemistry (2023)
Closed Access | Times Cited: 14
Characterization and comparison of structure, thermal and functional characteristics of various commercial pea proteins
Hong Sun, Jialu Sun, Nianxu Dou, et al.
Food Bioscience (2023) Vol. 53, pp. 102740-102740
Closed Access | Times Cited: 14
Structure and rheological properties of extruded whey protein isolate: Impact of inulin
Jinpeng Li, Jiajie Yang, Jinzhe Li, et al.
International Journal of Biological Macromolecules (2022) Vol. 226, pp. 1570-1578
Closed Access | Times Cited: 22
Effect of modified fermented whey protein fortification on the functional, physical, microstructural, and sensory properties of low-fat yogurt
Munkh‐Amgalan Gantumur, Narantuya Sukhbaatar, Qiuwan Jiang, et al.
Food Control (2023) Vol. 155, pp. 110032-110032
Closed Access | Times Cited: 12
Characterization of chitosan/α-lactalbumin nanocomplex particle and its encapsulation for retinol
Zhanmei Jiang, Jinzhe Li, Wei Chen, et al.
Food Bioscience (2022) Vol. 51, pp. 102229-102229
Closed Access | Times Cited: 18
Enzymatic cross-linking of pea and whey proteins to enhance emulsifying and encapsulation properties
Woojeong Kim, Yong Wang, Qianyu Ye, et al.
Food and Bioproducts Processing (2023) Vol. 139, pp. 204-215
Open Access | Times Cited: 8
Analytical approaches for assessing protein structure in protein-rich food: A comprehensive review
Tian Lan, Yabo Dong, Lianzhou Jiang, et al.
Food Chemistry X (2024) Vol. 22, pp. 101365-101365
Open Access | Times Cited: 2
Fabrication and characterization of novel TGase-mediated glycosylated whey protein isolate nanoparticles for curcumin delivery
Di Li, Yujun Jiang, Jia Shi
Food Chemistry (2024) Vol. 461, pp. 140957-140957
Closed Access | Times Cited: 2
Consequences of vacuum evaporation on physicochemical properties, storage stability and in vitro digestion of fermented goat milk
Jiage Ma, Tianzhu Li, Nianxu Dou, et al.
Food Control (2023) Vol. 153, pp. 109898-109898
Closed Access | Times Cited: 7
Transglutaminase cross-linking on dairy proteins: Functionalities, patents, and commercial uses
Angella Velazquez-Dominguez, Manon Hiolle, Marwan Abdallah, et al.
International Dairy Journal (2023) Vol. 143, pp. 105688-105688
Open Access | Times Cited: 6
Evaluating the role of glycyrrhizic acid on the dynamic stabilization mechanism of the emulsion prepared by α-Lactalbumin: Experimental and silico approaches
Ruijie Shi, Munkh‐Amgalan Gantumur, Zengli Gao, et al.
Food Chemistry (2023) Vol. 429, pp. 136772-136772
Closed Access | Times Cited: 5
Rewiring Bacillus subtilis and bioprocess optimization for oxidoreductive reaction-mediated biosynthesis of D-tagatose
Guoyan Zhang, Yingfeng An, Hossain M. Zabed, et al.
Bioresource Technology (2023) Vol. 389, pp. 129843-129843
Closed Access | Times Cited: 5
Development and characterization of functional beverage based on soursop (Annona muricata L.), inulin, and whey powders
S. Fernández-Huazo, I.I. Ruiz-López, Carlos Enrique Ochoa‐Velasco, et al.
Applied Food Research (2024) Vol. 4, Iss. 2, pp. 100472-100472
Open Access | Times Cited: 1
Unveiling the slow digestion and peptide profiles of polymerised whey gel via heat and TGase crosslinking: An in vitro/vivo perspective
Juncai Leng, Yiming Jiang, Tingyi Zhou, et al.
Food Chemistry (2024) Vol. 464, pp. 141829-141829
Closed Access | Times Cited: 1
Impact of transglutaminase on structural and rheological properties of pea protein-cornmeal-wheat gluten blends for meat analogue production
Xiaowei Yu, Ting Li, Minghui Yue, et al.
Journal of Food Engineering (2024), pp. 112412-112412
Closed Access | Times Cited: 1
Oil body extraction from high‐fat and high‐protein soybeans by laccase cross‐linked beet pectin: physicochemical and oxidation properties
Xu Zhao, Kaili Wang, Nianxu Dou, et al.
Journal of the Science of Food and Agriculture (2023) Vol. 103, Iss. 7, pp. 3550-3557
Closed Access | Times Cited: 4
Sonicated-assisted TGase treatment enhances the techno-functional properties and protein conformation of reduced-salt chicken meat batter
Guang‐Hui Liu, Jingchao Fan, Kai Wang
LWT (2023) Vol. 190, pp. 115569-115569
Open Access | Times Cited: 3
Effects of Heat Treatment on Structure and Processing Characteristics of Donkey Milk Whey Protein
Weixuan Li, Mingming Wei, Yu-Jing Zhao, et al.
Journal of Food Biochemistry (2024) Vol. 2024, pp. 1-16
Open Access
Characteristics of the Mixed Yogurt Fermented from Cow–Soy Milk in the Presence of Transglutaminase
Xudong Lin, Zhiqi Cao, Jiaxin Zhang, et al.
Foods (2024) Vol. 13, Iss. 13, pp. 2120-2120
Open Access
Preparation and application of glucono-δ-lactone-induced gel of TGase cross-linked black bean protein isolate-whey protein isolate: Effect of ultrasound pretreatment
Yuexin Liu, Yichen Zhang, Fengjuan Dong, et al.
Ultrasonics Sonochemistry (2024) Vol. 112, pp. 107152-107152
Open Access
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