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:
Effect of pH-shifting on the water holding capacity and gelation properties of mung bean protein isolate
Minsoo Jeong, Seong‐Jun Cho
Food Research International (2023) Vol. 177, pp. 113912-113912
Closed Access | Times Cited: 23
Minsoo Jeong, Seong‐Jun Cho
Food Research International (2023) Vol. 177, pp. 113912-113912
Closed Access | Times Cited: 23
Showing 23 citing articles:
Effect of glycosylation on soy protein isolate–sodium carboxymethyl cellulose conjugates heat-induced gels and their applications as carriers of riboflavin
Fuwei Sun, Jing Xu, Ting‐Fang Wang, et al.
Food Hydrocolloids (2024) Vol. 153, pp. 110072-110072
Closed Access | Times Cited: 14
Fuwei Sun, Jing Xu, Ting‐Fang Wang, et al.
Food Hydrocolloids (2024) Vol. 153, pp. 110072-110072
Closed Access | Times Cited: 14
Dynamic Evolution of Mung Bean Protein in Alkaline Solutions: Unravelling Vicilin Function Through Molecular Simulation
Afsaneh Taheri, Fatin Natasha Binte Abdul Halim, Juan Du
Food Frontiers (2025)
Open Access
Afsaneh Taheri, Fatin Natasha Binte Abdul Halim, Juan Du
Food Frontiers (2025)
Open Access
Soluble nano-sized aggregates of Alaska pollock proteins engineered by the refolding process of pH-shifting
Xiaohan Zheng, Bowen Zou, Jiayi Du, et al.
Food Research International (2025), pp. 115829-115829
Closed Access
Xiaohan Zheng, Bowen Zou, Jiayi Du, et al.
Food Research International (2025), pp. 115829-115829
Closed Access
Soluble and insoluble fractions of soy protein isolate affect the properties of its high-moisture extrudates
Liwei Fu, Zhaojun Wang, Benu Adhikari, et al.
Food Bioscience (2024) Vol. 59, pp. 103850-103850
Closed Access | Times Cited: 4
Liwei Fu, Zhaojun Wang, Benu Adhikari, et al.
Food Bioscience (2024) Vol. 59, pp. 103850-103850
Closed Access | Times Cited: 4
Modification of soybean protein isolate by pH-shifting combined with ultrasonic treatment: structural, viscosity and functional properties
Zimeng Kang, Shuang Zhang, Yue Kong, et al.
Food Structure (2024) Vol. 42, pp. 100383-100383
Closed Access | Times Cited: 4
Zimeng Kang, Shuang Zhang, Yue Kong, et al.
Food Structure (2024) Vol. 42, pp. 100383-100383
Closed Access | Times Cited: 4
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
Kexin Wang, Ruipu Zhang, Wen-Xuan Hu, et al.
Food Research International (2024) Vol. 191, pp. 114706-114706
Closed Access | Times Cited: 3
Euglena gracilis Protein: Effects of Different Acidic and Alkaline Environments on Structural Characteristics and Functional Properties
Laijing Zhu, Meng Liu, Yanli Wang, et al.
Foods (2024) Vol. 13, Iss. 13, pp. 2050-2050
Open Access | Times Cited: 2
Laijing Zhu, Meng Liu, Yanli Wang, et al.
Foods (2024) Vol. 13, Iss. 13, pp. 2050-2050
Open Access | Times Cited: 2
Effect of pH-shifting and ultrasound on soy/potato protein structure and gelation
Ying Sun, LI HONG WANG, Huan Wang, et al.
Food Hydrocolloids (2024), pp. 110672-110672
Closed Access | Times Cited: 2
Ying Sun, LI HONG WANG, Huan Wang, et al.
Food Hydrocolloids (2024), pp. 110672-110672
Closed Access | Times Cited: 2
Technical-functional and surface properties of white common bean proteins (Phaseolus vulgaris L.): Effect of pH, protein concentration, and guar gum presence
Luana Cristina da Silva Ramos, Jucenir dos Santos, Laís Fernanda Batista, et al.
Food Research International (2024) Vol. 192, pp. 114809-114809
Closed Access | Times Cited: 1
Luana Cristina da Silva Ramos, Jucenir dos Santos, Laís Fernanda Batista, et al.
Food Research International (2024) Vol. 192, pp. 114809-114809
Closed Access | Times Cited: 1
Enhancing whipped cream anti-freeze properties: A dual plant system with aquafaba and mung bean protein
Yan Zhan, Lai Wei, Tianai Ge, et al.
Food Hydrocolloids (2024), pp. 110700-110700
Closed Access | Times Cited: 1
Yan Zhan, Lai Wei, Tianai Ge, et al.
Food Hydrocolloids (2024), pp. 110700-110700
Closed Access | Times Cited: 1
Potential effects of pH changes in the micro-environment during desalination on infant powder: the perspective of pH shift affecting whey protein molecular structure and function
Mengqi Liu, Wen-xiu Zhi, Hongfu Zhao, et al.
Food Hydrocolloids (2024) Vol. 160, pp. 110794-110794
Closed Access | Times Cited: 1
Mengqi Liu, Wen-xiu Zhi, Hongfu Zhao, et al.
Food Hydrocolloids (2024) Vol. 160, pp. 110794-110794
Closed Access | Times Cited: 1
Modulation of pea protein isolate hydrogels by adding kappa‐carrageenan: gelling properties and formation mechanism
Ieva Bartkuvienė, Milda Keršienė, Vilma Petrikaitė, et al.
International Journal of Food Science & Technology (2024) Vol. 59, Iss. 9, pp. 6598-6610
Closed Access
Ieva Bartkuvienė, Milda Keršienė, Vilma Petrikaitė, et al.
International Journal of Food Science & Technology (2024) Vol. 59, Iss. 9, pp. 6598-6610
Closed Access
Study on the structure, physicochemical properties and in vitro digestibility of cage-like complexes formed by different proteins and starch under spray drying
Yueyue Yang, Yihui Wang, Qi Zhang, et al.
Food Hydrocolloids (2024) Vol. 158, pp. 110500-110500
Closed Access
Yueyue Yang, Yihui Wang, Qi Zhang, et al.
Food Hydrocolloids (2024) Vol. 158, pp. 110500-110500
Closed Access
Lactic acid bacteria-assisted Monascus fermentation textured soy protein: Coloring plant-based meat and the dynamic changes of its physicochemical properties
Jingjing Zhu, Yanyun Zhu, Xiayin Zhang, et al.
Food Bioscience (2024) Vol. 61, pp. 104984-104984
Closed Access
Jingjing Zhu, Yanyun Zhu, Xiayin Zhang, et al.
Food Bioscience (2024) Vol. 61, pp. 104984-104984
Closed Access
Binding mechanism and structural characteristics of alloyed protein complex for enhanced solubility of hemp protein isolate
Su-Hyeon Moon, Seong‐Jun Cho
Food Chemistry (2024) Vol. 464, pp. 141416-141416
Closed Access
Su-Hyeon Moon, Seong‐Jun Cho
Food Chemistry (2024) Vol. 464, pp. 141416-141416
Closed Access
Functional characteristics and molecular structural modification of plant proteins. Review
В. В. Колпакова, V. A. Byzov
Food systems (2024) Vol. 7, Iss. 3, pp. 324-335
Open Access
В. В. Колпакова, V. A. Byzov
Food systems (2024) Vol. 7, Iss. 3, pp. 324-335
Open Access
Enhanced characterization and utilization of cowpea protein isolate: Rheological and textural properties of heat-induced gels for plant-based egg omelet formulation
Hyun Woo Choi, Jungwoo Hahn
Food Chemistry X (2024) Vol. 24, pp. 101956-101956
Open Access
Hyun Woo Choi, Jungwoo Hahn
Food Chemistry X (2024) Vol. 24, pp. 101956-101956
Open Access
Thermostable conformational transition unfavorable to the foaming stability of ovalbumin: Emphasizing structure and function relationship
Zuyue Li, Jiaojiao Chen, Mahmoud Abou-Elsoud, et al.
International Journal of Biological Macromolecules (2024) Vol. 289, pp. 138861-138861
Closed Access
Zuyue Li, Jiaojiao Chen, Mahmoud Abou-Elsoud, et al.
International Journal of Biological Macromolecules (2024) Vol. 289, pp. 138861-138861
Closed Access
Effects of pH shift and D-galactose on network structure of glycinin gel and diffusion behavior of non-network proteins
Shiqi Tang, Huanyu Zheng, Panling Liu, et al.
Food Chemistry (2024) Vol. 468, pp. 142526-142526
Closed Access
Shiqi Tang, Huanyu Zheng, Panling Liu, et al.
Food Chemistry (2024) Vol. 468, pp. 142526-142526
Closed Access
Physico-Chemical Characterization of Ten Commercial Pea Protein Isolates
Till Schumacher, Tatjana Steinmacher, E.P. Köster, et al.
Food Hydrocolloids (2024), pp. 110996-110996
Open Access
Till Schumacher, Tatjana Steinmacher, E.P. Köster, et al.
Food Hydrocolloids (2024), pp. 110996-110996
Open Access
Correlations between microbiota succession and volatile profiles development and biogenic amine formation involved in the ripening of Chinese sour meat
Jinhong Zang, Tingren Li, Kai‐Li Liu, et al.
LWT (2024), pp. 117238-117238
Open Access
Jinhong Zang, Tingren Li, Kai‐Li Liu, et al.
LWT (2024), pp. 117238-117238
Open Access
Influence of Extraction Ph on Protein Structure, Functionality, Hydrolysis, and Antioxidant Activity of Bayo Bean (Phaseolus Vulgaris L.) Protein Concentrates
Erick Huerta-Rodriguez, Cristina Chuck‐Hernández, Diego A. Luna‐Vital, et al.
(2024)
Closed Access
Erick Huerta-Rodriguez, Cristina Chuck‐Hernández, Diego A. Luna‐Vital, et al.
(2024)
Closed Access
Nutritional, phytochemical and functional properties of avocado (Persea Americana Mill) leaf: Evaluation of its derivative extraction
Ayodeji Precious Adesola, Sunday A. Malomo, Ijarotimi Oluwole Steve
Food Chemistry Advances (2024) Vol. 6, pp. 100869-100869
Closed Access
Ayodeji Precious Adesola, Sunday A. Malomo, Ijarotimi Oluwole Steve
Food Chemistry Advances (2024) Vol. 6, pp. 100869-100869
Closed Access
