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:
Effects of thermal treatment on the formation and properties of whey protein isolate/whey protein hydrolysate-sodium hyaluronate complexes
Danli Wang, Yushi Wang, Anxiu Bao, et al.
Food Research International (2024) Vol. 190, pp. 114608-114608
Closed Access | Times Cited: 16
Danli Wang, Yushi Wang, Anxiu Bao, et al.
Food Research International (2024) Vol. 190, pp. 114608-114608
Closed Access | Times Cited: 16
Showing 16 citing articles:
Microencapsulation of Lactobacillus sakei and Lactobacillus rhamnosus in Whey Protein Isolate and Sodium Hyaluronate for Potential Food-Grade Probiotic Delivery System
Ling Zhou, Yanxin Huang, Danli Wang, et al.
Food Bioscience (2024) Vol. 61, pp. 104784-104784
Closed Access | Times Cited: 7
Ling Zhou, Yanxin Huang, Danli Wang, et al.
Food Bioscience (2024) Vol. 61, pp. 104784-104784
Closed Access | Times Cited: 7
An exploration of the interaction, structural characterization and anti-oxidative properties of proanthocyanidin and beta-lactoglobulin complex
Cuicui Duan, Mengchun Qin, L. Liu, et al.
Food Research International (2025), pp. 115760-115760
Closed Access
Cuicui Duan, Mengchun Qin, L. Liu, et al.
Food Research International (2025), pp. 115760-115760
Closed Access
Study on the regulation of tea polyphenols on the structure and gel properties of myofibrillar protein from Neosalanx taihuensis
Xiangxiang Ni, Mengting Li, Zhiwei Huang, et al.
Food Chemistry X (2025), pp. 102243-102243
Open Access
Xiangxiang Ni, Mengting Li, Zhiwei Huang, et al.
Food Chemistry X (2025), pp. 102243-102243
Open Access
Role and influence mechanism of different concentration of hyaluronic acid on physicochemical and organoleptic properties of yogurt
Ling Li, Beibei Zhao, Ziyun Feng, et al.
Journal of Dairy Science (2024)
Open Access | Times Cited: 1
Ling Li, Beibei Zhao, Ziyun Feng, et al.
Journal of Dairy Science (2024)
Open Access | Times Cited: 1
Preparation, characterization, stability, and antioxidant of quercetin-loaded hyaluronic acid complexes via pH-induced co-assembly
An Luo, Mengya Xie, Xiang Li, et al.
Food Bioscience (2024) Vol. 62, pp. 105399-105399
Closed Access | Times Cited: 1
An Luo, Mengya Xie, Xiang Li, et al.
Food Bioscience (2024) Vol. 62, pp. 105399-105399
Closed Access | Times Cited: 1
Encapsulation in β-lactoglobulin-chlorogenic acid complexes enhances digestibility and enzyme inhibitory activity of curcumin
Jiayuan Liu, Gongshuai Song, Danli Wang, et al.
Food Bioscience (2024) Vol. 62, pp. 105423-105423
Closed Access | Times Cited: 1
Jiayuan Liu, Gongshuai Song, Danli Wang, et al.
Food Bioscience (2024) Vol. 62, pp. 105423-105423
Closed Access | Times Cited: 1
Effect of dynamic high-pressure microfluidization on the structural, emulsifying properties, in vitro digestion and antioxidant activity of whey protein isolate
Chen Wang, Hongmei Wen, Su Jin Yang, et al.
International Journal of Biological Macromolecules (2024) Vol. 283, pp. 137720-137720
Closed Access | Times Cited: 1
Chen Wang, Hongmei Wen, Su Jin Yang, et al.
International Journal of Biological Macromolecules (2024) Vol. 283, pp. 137720-137720
Closed Access | Times Cited: 1
New insights into ultrasound-assisted noncovalent nanocomplexes of β-lactoglobulin and neochlorogenic acid/cryptochlorogenic acid and its potential application for curcumin loading
Fang Li, Ting Xiang, Li-qun Jiang, et al.
Food Research International (2024) Vol. 199, pp. 115384-115384
Closed Access | Times Cited: 1
Fang Li, Ting Xiang, Li-qun Jiang, et al.
Food Research International (2024) Vol. 199, pp. 115384-115384
Closed Access | Times Cited: 1
Improvement of curcumin loading properties and bioaccessibility of beta-lactoglobulin-hyaluronic acid nanocomplexes conjugated via ultrasound-assisted Maillard reaction
Gongshuai Song, Nengliang Jiang, Yubin Ge, et al.
International Journal of Biological Macromolecules (2024) Vol. 288, pp. 138710-138710
Closed Access | Times Cited: 1
Gongshuai Song, Nengliang Jiang, Yubin Ge, et al.
International Journal of Biological Macromolecules (2024) Vol. 288, pp. 138710-138710
Closed Access | Times Cited: 1
Multi-Omics Reveals the Anti-Aging Effects and Mechanisms of Bound Polyphenols from Tea Residue Dietary Fiber in 3-MCPD-Induced Caenorhabditis elegans
Danyang Liu, Yiming Song, Xinyi Chen, et al.
Food Bioscience (2024), pp. 105188-105188
Closed Access
Danyang Liu, Yiming Song, Xinyi Chen, et al.
Food Bioscience (2024), pp. 105188-105188
Closed Access
Comparison in structure, physicochemical and emulsifying properties of alpha lactoglobulin and beta lactalbumin exposed to prior γ-oryzanol by the multi-spectroscopic and silico methods
Qiang Huang, Zhishen Mu, Heyang Xu, et al.
International Journal of Biological Macromolecules (2024), pp. 136771-136771
Closed Access
Qiang Huang, Zhishen Mu, Heyang Xu, et al.
International Journal of Biological Macromolecules (2024), pp. 136771-136771
Closed Access
Effects of microfluidization time on the structural, physiochemical and functional properties of walnut protein
Xiaoyan Zhao, Qin Li, Shuo Yuan, et al.
International Journal of Biological Macromolecules (2024), pp. 137066-137066
Closed Access
Xiaoyan Zhao, Qin Li, Shuo Yuan, et al.
International Journal of Biological Macromolecules (2024), pp. 137066-137066
Closed Access
Preparation and characterization of lutein functional salt by microemulsion stabilized by whey protein isolate and maltodextrin: Exploration of a novel dietary nutritional supplement
Chenglong Sun, Yi Ma, Ming He, et al.
International Journal of Biological Macromolecules (2024) Vol. 286, pp. 138409-138409
Closed Access
Chenglong Sun, Yi Ma, Ming He, et al.
International Journal of Biological Macromolecules (2024) Vol. 286, pp. 138409-138409
Closed Access
Ultrasonic assisted preparation of covalent bonding pea protein and polyphenol conjugate in emulsion delivery system
Hongyan Liu, Xinyu Zhang, Ruyan Hou, et al.
International Journal of Biological Macromolecules (2024), pp. 138442-138442
Closed Access
Hongyan Liu, Xinyu Zhang, Ruyan Hou, et al.
International Journal of Biological Macromolecules (2024), pp. 138442-138442
Closed Access
Non-covalent interaction of Millettia specisoa protein and quercetin: Mechanism and physicochemical property
Siyun Huang, Jing Zhang, Ruiyan Zhu, et al.
Food Bioscience (2024), pp. 105711-105711
Closed Access
Siyun Huang, Jing Zhang, Ruiyan Zhu, et al.
Food Bioscience (2024), pp. 105711-105711
Closed Access
Technological properties of the furcellaran–whey protein isolate emulgels with various evening primrose oil concentration
A. Stępień, Lesław Juszczak, Grzegorz Kowalski, et al.
International Journal of Biological Macromolecules (2024), pp. 139140-139140
Closed Access
A. Stępień, Lesław Juszczak, Grzegorz Kowalski, et al.
International Journal of Biological Macromolecules (2024), pp. 139140-139140
Closed Access
Fish oil emulsions stabilized by enzymatic hydrolysis, glycation, and fibrillation of β-Lg: Stability and EPA/DHA bioaccessibility
Qingchun Zhang, Hao‐Jie Zhu, Rui Wang, et al.
Food Chemistry (2024) Vol. 469, pp. 142550-142550
Closed Access
Qingchun Zhang, Hao‐Jie Zhu, Rui Wang, et al.
Food Chemistry (2024) Vol. 469, pp. 142550-142550
Closed Access
