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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:

Protocatechuic acid and gallic acid improve the emulsion and thermal stability of whey protein by covalent binding
Xiaoyun Fei, Yuzhong Yan, Lang‐Hong Wang, et al.
Food Research International (2023) Vol. 170, pp. 113000-113000
Closed Access | Times Cited: 22

Showing 22 citing articles:

Molecular Mechanisms and Applications of Polyphenol-Protein Complexes with Antioxidant Properties: A Review
Yulin Feng, Chengming Jin, Shihao Lv, et al.
Antioxidants (2023) Vol. 12, Iss. 8, pp. 1577-1577
Open Access | Times Cited: 22
Construction and characterization of egg white protein-gallic acid-xanthan gum-based emulsion and oleogel
Yuzhong Yan, Shu‐Ling Chen, Le Deng, et al.
Food Hydrocolloids (2023) Vol. 150, pp. 109720-109720
Closed Access | Times Cited: 20
Improvement of antioxidant, emulsification properties and thermal stability of egg white protein by covalent binding to gallic acid/tannic acid and xanthan gum
Yuzhong Yan, Xiaoyun Fei, Zhaohua Huang, et al.
Food Bioscience (2024) Vol. 58, pp. 103789-103789
Closed Access | Times Cited: 8
Covalent polyphenols-proteins interactions in food processing: formation mechanisms, quantification methods, bioactive effects, and applications
Kangyi Zhang, Huang Jin, Dongxu Wang, et al.
Frontiers in Nutrition (2024) Vol. 11
Open Access | Times Cited: 7
The physicochemical properties, microstructure, and stability of diacylglycerol-loaded multilayer emulsion based on protein and polysaccharides
Xiaoqin Diao, Ruixin Jia, Shurui Wang, et al.
LWT (2024) Vol. 196, pp. 115879-115879
Open Access | Times Cited: 6
Hydrodynamic cavitation induced fabrication of soy protein isolate–polyphenol complexes: structural and functional properties
Fengyan Wei, Xian’e Ren, Yongchun Huang, et al.
Current Research in Food Science (2025) Vol. 10, pp. 100969-100969
Open Access
Complexation and conjugation between phenolic compounds and proteins: mechanisms, characterisation and applications as novel encapsulants
Bo Wang, Loc B. Pham, Benu Adhikari
Sustainable Food Technology (2024) Vol. 2, Iss. 5, pp. 1206-1227
Open Access | Times Cited: 4
Antigenicity elimination of ovalbumin by cold plasma-induced covalent binding with Gallic acid
Chang Liu, Panpan Tang, Xiubin Liu, et al.
Food Chemistry (2024) Vol. 464, pp. 141669-141669
Closed Access | Times Cited: 2
Protein-Based Grafting Modification in the Food Industry: Technology, applications and prospects
X. Wang, Zhuolin Liu, Xiaofang Liu, et al.
Trends in Food Science & Technology (2024), pp. 104751-104751
Closed Access | Times Cited: 2
Protein-mediated fluorescent probes for bioimaging and biosensing: From fundamentals to applications
Xiaokan Yu, Chenming Li, Baozhu Wang, et al.
TrAC Trends in Analytical Chemistry (2023) Vol. 170, pp. 117462-117462
Closed Access | Times Cited: 6
Reactivity of amino acid residues towards 4-methylbenzoquinone: Effect on the site-specificity of quinone-protein reaction
Yuting Li, Xiaotong Li, Jinshun Ye, et al.
LWT (2024) Vol. 200, pp. 116217-116217
Open Access | Times Cited: 1
Modification of structure, epitope and allergenicity on heat-stressed ovalbumin by resveratrol
C.Y. Yang, Ying Zhang, Xiaoya Zhou, et al.
Food Bioscience (2024) Vol. 59, pp. 104148-104148
Closed Access | Times Cited: 1
Unveiling the transformative influence of sonochemistry on formation of whey protein isolate and green tea extract (WPI-GTE) conjugates
Khanittha Chinarak, Chantira Wongnen, Manat Chaijan, et al.
Ultrasonics Sonochemistry (2024) Vol. 110, pp. 107037-107037
Open Access | Times Cited: 1
Covalent interaction of ovalbumin with proanthocyanidins improves its thermal stability and antioxidant and emulsifying activity
Zenghong Xing, Xiaoyun Fei, Shu‐Ling Chen, et al.
Journal of the Science of Food and Agriculture (2024)
Closed Access | Times Cited: 1
Mechanism study on the improvement of egg white emulsifying characteristic by ultrasound synergized citral: Physicochemical properties, molecular flexibility, protein structure
Pei Zhang, Lan Liu, Qun Huang, et al.
Ultrasonics Sonochemistry (2024) Vol. 111, pp. 107104-107104
Open Access | Times Cited: 1
Enhancement of phycocyanin productivity and thermostability from Arthrospira platensis using organic acids
Mohamed Gomaa, Shimaa Abdelmohsen Ali, Awatief F. Hifney
Microbial Cell Factories (2023) Vol. 22, Iss. 1
Open Access | Times Cited: 4
Complexing with fibrillated glutenin and orange peel pectin improves the aqueous dispersion and storage stability of hesperitin/hesperidin
Haihua Jiang, Xiaoyun Fei, Guowen Zhang, et al.
Food Hydrocolloids (2023) Vol. 145, pp. 109138-109138
Closed Access | Times Cited: 2
Covalent binding of β-Lactoglobulin and rosmarinic acid by alkaline and free-radical treatment: Improved thermal stability and antioxidant capability
Yao Wang, Peng Zhang, Haowen Lin, et al.
Food Bioscience (2024) Vol. 61, pp. 104574-104574
Closed Access
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
Binding Kinetics and Structural Analysis of Chickpea Protein Interactions with Spent Coffee Phenolics Under Varying pH and Concentrations
Beyza Saricaoglu, Hilal Yılmaz, Büşra Gültekin Subaşı, et al.
Food Structure (2024), pp. 100401-100401
Closed Access
Encapsulation of ferulic acid in potato protein-pectin nanocomplexes with improved stability and controlled release properties
Zenghong Xing, Wenxin Han, Taotao Dai, et al.
Food Bioscience (2024), pp. 105553-105553
Closed Access
Effect of 4-methylbenzoquinone concentration on its covalent conjugates with β-lactoglobulin: Structural and functional properties
Jinshun Ye, Xiaotong Li, Zhenzhao Weng, et al.
Food Chemistry (2024) Vol. 469, pp. 142581-142581
Closed Access
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