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:
Gelation behavior of lentil protein aggregates induced by sequential combination of glucono-δ-lactone and transglutaminase
Yeon‐Ji Jo, Lingyun Chen
Food Structure (2023) Vol. 36, pp. 100312-100312
Closed Access | Times Cited: 15
Yeon‐Ji Jo, Lingyun Chen
Food Structure (2023) Vol. 36, pp. 100312-100312
Closed Access | Times Cited: 15
Showing 15 citing articles:
Comparative studies of structural and thermal gelation behaviours of soy, lentil and whey protein: A pH-dependency evaluation
Qi Tang, Yrjö H. Roos, Song Miao
Food Hydrocolloids (2023) Vol. 146, pp. 109240-109240
Closed Access | Times Cited: 24
Qi Tang, Yrjö H. Roos, Song Miao
Food Hydrocolloids (2023) Vol. 146, pp. 109240-109240
Closed Access | Times Cited: 24
Legume milk-based yogurt mimetics structured using glucono-δ-lactone
Laura Hanley, Stacie Dobson, Alejandro G. Marangoni
Food Research International (2024) Vol. 184, pp. 114259-114259
Open Access | Times Cited: 5
Laura Hanley, Stacie Dobson, Alejandro G. Marangoni
Food Research International (2024) Vol. 184, pp. 114259-114259
Open Access | Times Cited: 5
Effects of pH-shifting combined with ion immersion on gel properties and protein aggregation behavior of soybean protein isolate
Yingying Ma, Y. Y. Chen, Fusheng Chen, et al.
Food Hydrocolloids (2024) Vol. 158, pp. 110562-110562
Closed Access | Times Cited: 4
Yingying Ma, Y. Y. Chen, Fusheng Chen, et al.
Food Hydrocolloids (2024) Vol. 158, pp. 110562-110562
Closed Access | Times Cited: 4
Structural characterisation and rheological analysis of Lentinus edodes mycelium (mycoprotein)–hydrocolloid composites for food formulation
H. J. Choi, Han-Gyeol Kwon, Dowan Kim, et al.
Future Foods (2025), pp. 100568-100568
Open Access
H. J. Choi, Han-Gyeol Kwon, Dowan Kim, et al.
Future Foods (2025), pp. 100568-100568
Open Access
Underlying the interactions in myofibrillar proteins and κ-carrageenan mixed sols as mediated by microbial transglutaminase based on conformational alterations, rheological behavior and molecular docking
Yangyang Feng, Xiaofei Li, Zihan Zhao, et al.
Food Hydrocolloids (2025), pp. 111253-111253
Closed Access
Yangyang Feng, Xiaofei Li, Zihan Zhao, et al.
Food Hydrocolloids (2025), pp. 111253-111253
Closed Access
Stability and molecular interactions in cold‐induced hazelnut protein‐chlorogenic acid gel
Xuemei Wang, Jiarong Wang, Ligang Zhang, et al.
Journal of the Science of Food and Agriculture (2025)
Closed Access
Xuemei Wang, Jiarong Wang, Ligang Zhang, et al.
Journal of the Science of Food and Agriculture (2025)
Closed Access
Bromelain hydrolysis and CaCl2 coordination promote the fibrillation of quinoa protein at pH 7
Lixiao Fu, Xiao Feng, Chaosheng Wu, et al.
Food Hydrocolloids (2024), pp. 110659-110659
Closed Access | Times Cited: 3
Lixiao Fu, Xiao Feng, Chaosheng Wu, et al.
Food Hydrocolloids (2024), pp. 110659-110659
Closed Access | Times Cited: 3
Microstructural and rheological properties of heat-induced gels from mung bean protein aggregates
Miyeon Lee, Yeon‐Ji Jo
Journal of Food Measurement & Characterization (2023) Vol. 17, Iss. 4, pp. 3464-3472
Closed Access | Times Cited: 8
Miyeon Lee, Yeon‐Ji Jo
Journal of Food Measurement & Characterization (2023) Vol. 17, Iss. 4, pp. 3464-3472
Closed Access | Times Cited: 8
Thermal aggregation and gelation behaviors of glucono-δ-lactone-induced soy protein hydrolysate gels: Effects of protein and coagulant concentrations
Jinjie Yang, Ying Xin, Baokun Qi
International Journal of Biological Macromolecules (2024) Vol. 291, pp. 139229-139229
Closed Access | Times Cited: 2
Jinjie Yang, Ying Xin, Baokun Qi
International Journal of Biological Macromolecules (2024) Vol. 291, pp. 139229-139229
Closed Access | Times Cited: 2
Preparation of thermally stable egg white protein microgel particles as assisted by differently charged polysaccharides: A comparatively study
Yixuan Yang, Xinyue Zhang, Xiaomeng Li, et al.
Food Hydrocolloids (2024) Vol. 158, pp. 110532-110532
Closed Access | Times Cited: 2
Yixuan Yang, Xinyue Zhang, Xiaomeng Li, et al.
Food Hydrocolloids (2024) Vol. 158, pp. 110532-110532
Closed Access | Times Cited: 2
Formation and characterization of cold-set whey protein gels induced by L-ascorbic acid/calcium for their encapsulation and release
Kaiwen W. Chen, Lixin Zhao, Huayan Bao, et al.
Food Bioscience (2024), pp. 105191-105191
Closed Access | Times Cited: 1
Kaiwen W. Chen, Lixin Zhao, Huayan Bao, et al.
Food Bioscience (2024), pp. 105191-105191
Closed Access | Times Cited: 1
Design and characterization of EGCG conjugated walnut protein cold-set gels for quercetin encapsulation
Yanfei Xu, Zheng Zhou
Food Research International (2024) Vol. 197, pp. 115258-115258
Closed Access | Times Cited: 1
Yanfei Xu, Zheng Zhou
Food Research International (2024) Vol. 197, pp. 115258-115258
Closed Access | Times Cited: 1
An underutilized bean: hyacinth bean [Lablab purpureus (L.) sweet]: bioactive compounds, functional activity, and future food prospect and applications
Jiankang Zhou, Wenting Wang, Zhuo Zhang, et al.
Journal of the Science of Food and Agriculture (2024)
Closed Access
Jiankang Zhou, Wenting Wang, Zhuo Zhang, et al.
Journal of the Science of Food and Agriculture (2024)
Closed Access
Hydrogel foam with designed structural properties of egg white protein through building aggregates as potential dysphagia food
Xinyue Zhang, Zhiyuan Wang, Gan Hu, et al.
Food Hydrocolloids (2024) Vol. 158, pp. 110584-110584
Closed Access
Xinyue Zhang, Zhiyuan Wang, Gan Hu, et al.
Food Hydrocolloids (2024) Vol. 158, pp. 110584-110584
Closed Access
Rheological and Microstructural Characterization of Heat-Induced Gels from Pea Protein Isolates
Ju Yeon Ha, Geun-Gone Lee, Sung Hoon Park, et al.
Food Engineering Progress (2023) Vol. 27, Iss. 4, pp. 312-318
Closed Access
Ju Yeon Ha, Geun-Gone Lee, Sung Hoon Park, et al.
Food Engineering Progress (2023) Vol. 27, Iss. 4, pp. 312-318
Closed Access
