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 casein with oligosaccharides via the Maillard reaction: As natural emulsifiers
Zhenghao Li, Hua Jiang, Min Guo, et al.
Food Research International (2024) Vol. 191, pp. 114648-114648
Closed Access | Times Cited: 6
Zhenghao Li, Hua Jiang, Min Guo, et al.
Food Research International (2024) Vol. 191, pp. 114648-114648
Closed Access | Times Cited: 6
Showing 6 citing articles:
Impact of Microwave Time on the Structure and Functional Properties of Glycosylated Soy 7S Globulins
Jixin Zhang, Tao Cui, Lan Zhang, et al.
Foods (2025) Vol. 14, Iss. 2, pp. 151-151
Open Access
Jixin Zhang, Tao Cui, Lan Zhang, et al.
Foods (2025) Vol. 14, Iss. 2, pp. 151-151
Open Access
Preparation and characterization of microcapsules for tuna oil by maillard reaction products of whey protein isolate and Arabic gum via complex coacervation
Kun-Long Wang, Bin Yu, Hongfu Zhao, et al.
Food Chemistry (2025) Vol. 475, pp. 143269-143269
Closed Access
Kun-Long Wang, Bin Yu, Hongfu Zhao, et al.
Food Chemistry (2025) Vol. 475, pp. 143269-143269
Closed Access
Ultrasound-assisted oligochitosan/casein complexes stabilized Pickering emulsion: Characterization, stability and its application for lutein delivery
Yu Wang, Shihang Li, Xinyan Yang, et al.
International Journal of Biological Macromolecules (2025), pp. 141811-141811
Closed Access
Yu Wang, Shihang Li, Xinyan Yang, et al.
International Journal of Biological Macromolecules (2025), pp. 141811-141811
Closed Access
Effects of phytic acid from soybean meal on Maillard reaction and antioxidant properties of products
Xinyu Xu, Chunmin Ma, Yang Yang, et al.
Food Chemistry (2024) Vol. 463, pp. 141257-141257
Closed Access | Times Cited: 2
Xinyu Xu, Chunmin Ma, Yang Yang, et al.
Food Chemistry (2024) Vol. 463, pp. 141257-141257
Closed Access | Times Cited: 2
Effect of thermal and non-thermal processing methods on the Structural and Functional Properties of Whey Protein from Donkey Milk
Mengjia Ma, Juanjuan Luo, X.P. Wang, et al.
Journal of Dairy Science (2024)
Open Access | Times Cited: 1
Mengjia Ma, Juanjuan Luo, X.P. Wang, et al.
Journal of Dairy Science (2024)
Open Access | Times Cited: 1
Sensory improvement and antioxidant enhancement in silver carp hydrolysate using prebiotic oligosaccharides: insights from the Maillard reaction
Peipei Dou, Kai Wang, Ning Ding, et al.
Food & Function (2024) Vol. 15, Iss. 19, pp. 9888-9902
Closed Access
Peipei Dou, Kai Wang, Ning Ding, et al.
Food & Function (2024) Vol. 15, Iss. 19, pp. 9888-9902
Closed Access
