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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:

Ultrasound-triggered transglutaminase-catalyzed egg white-bovine gelatin composite hydrogel: Physicochemical and rheological studies
Moein Bashash, Mehdi Varidi, Jaleh Varshosaz
Innovative Food Science & Emerging Technologies (2022) Vol. 76, pp. 102936-102936
Closed Access | Times Cited: 39

Showing 1-25 of 39 citing articles:

Soy protein isolate-citrus pectin composite hydrogels induced by TGase and ultrasonic treatment: Potential targeted delivery system for probiotics
Yahui Liu, Lezhen Dong, Ying Li, et al.
Food Hydrocolloids (2023) Vol. 143, pp. 108901-108901
Closed Access | Times Cited: 58
Effects of ultrasound combined with κ-carrageenan on the rheological behaviours, textural properties and microstructures of meat batters before and after heating treatment
Shiwen Lin, Xiaofei Li, Hong Lv, et al.
Food Hydrocolloids (2025), pp. 111234-111234
Closed Access | Times Cited: 2
Advances in the formation mechanism, influencing factors and applications of egg white gels: A review
Jianwei Zang, Yuanyuan Zhang, Xiaoyang Pan, et al.
Trends in Food Science & Technology (2023) Vol. 138, pp. 417-432
Closed Access | Times Cited: 39
Transglutaminase-crosslinked cold-set pea protein isolate gels modified by pH shifting: Properties, structure and formation mechanisms
Ziyun Liu, Xinyi Li, Zikuan Guan, et al.
Food Hydrocolloids (2024) Vol. 154, pp. 110158-110158
Closed Access | Times Cited: 11
Integrated ultrasonic-transglutaminase modification of lesser mealworm protein isolate: A pioneering cobalamin delivery vehicle in gluten-free breads
Seyed Mohammad Taghi Gharibzahedi, Zeynep Altıntaş
Food Chemistry (2024) Vol. 448, pp. 139069-139069
Open Access | Times Cited: 10
Effect of molecular weight and distribution of bovine bone gelatin on the cross-linking gelation induced by transglutaminase
Siyi Gu, Zhaojun Wang, Junli Dong, et al.
International Journal of Biological Macromolecules (2025) Vol. 294, pp. 139306-139306
Closed Access | Times Cited: 1
The optimal transglutaminase concentrations to improve the delivery efficiency and cholesterol-lowering ability of novel resveratrol-loaded soybean protein– or soybean peptide–based nanogels
Mengxue Fang, Chaoting Wen, Fei Ma, et al.
Food Hydrocolloids (2025), pp. 111078-111078
Closed Access | Times Cited: 1
Construction of enzymatic crosslinking beta-lactoglobulin-camellia oil emulsion gels: microstructural characterization, stability, and curcumin delivery behavior
Liwei Zhao, Ting Xiang, Jiaoyu Wang, et al.
Food Hydrocolloids (2025), pp. 111257-111257
Closed Access | Times Cited: 1
Effects of microbial transglutaminase on the gelling property and in vitro digestibility of fish scale gelatin from grass carp
Yonggang Chen, Yuhang Wang, Ru Liu, et al.
Food Bioscience (2023) Vol. 53, pp. 102569-102569
Closed Access | Times Cited: 16
Improvement of jelly 3D printing using ultrasound treatment and calcium chloride
Ha Eun Jeong, Chang Joo Lee, Sea C. Min
Food Science and Biotechnology (2024) Vol. 33, Iss. 11, pp. 2551-2557
Closed Access | Times Cited: 4
Analysis of structural,functional properties and interaction mechanism of soy protein gel induced by high-performance microbial transglutaminase
Yu Deng, Ling Gao, Zehua Zhang, et al.
Food Hydrocolloids (2025), pp. 111170-111170
Closed Access
Double-crosslinked pea protein isolation-sodium alginate composite microgels embedding Lactobacillus plantarum: Effect of calcium chloride concentration
Xiaohan Wang, Shujin Chen, Xirui Zhang, et al.
LWT (2025), pp. 117670-117670
Open Access
Facile construction of fruit protein based natural hydrogel via intra/inter molecular cross-linking
Esra Demirkıran, Bülent Başyi̇ğit, Gülbahar Altun, et al.
Food Hydrocolloids (2022) Vol. 133, pp. 107899-107899
Closed Access | Times Cited: 18
Hawthorn pectin/soybean isolate protein hydrogel bead as a promising ferrous ion-embedded delivery system
Wenxian Sun, Kaixuan Bu, Huangmei Meng, et al.
Colloids and Surfaces B Biointerfaces (2024) Vol. 237, pp. 113867-113867
Closed Access | Times Cited: 3
Chicken Egg White Gels: Fabrication, Modification, and Applications in Foods and Oral Nutraceutical Delivery
Junhua Li, Xuechun Wang, Cuihua Chang, et al.
Foods (2024) Vol. 13, Iss. 12, pp. 1834-1834
Open Access | Times Cited: 3
Hydro- and aerogels from quince seed gum and gelatin solutions
Saba Ahmadzadeh‐Hashemi, Mehdi Varidi, Majid Nooshkam
Food Chemistry X (2023) Vol. 19, pp. 100813-100813
Open Access | Times Cited: 7
Ultrasonic-microwave technique promotes the physicochemical structure of hydrogel and its release characterization of curcumin in vitro
Kaixuan Bu, Dongjie Huang, Hao Zhang, et al.
Food Chemistry (2024) Vol. 451, pp. 139389-139389
Closed Access | Times Cited: 2
Electrochemical detection of anti-tissue transglutaminase antibody using quantum dots-doped polypyrrole-modified electrode
Cristina Dumitriu, Andreea Mădălina Pandele, Mihaela Mîndroiu, et al.
Microchimica Acta (2024) Vol. 191, Iss. 9
Open Access | Times Cited: 2
Millet Bran Dietary Fibers Modified by Heating and Enzymolysis Combined with Carboxymethylation, Acetylation, or Crosslinking: Influences on Properties of Heat-Induced Egg White Protein Gel
Yan Li, Feng Chen, Xueying Wang, et al.
Foods (2024) Vol. 13, Iss. 17, pp. 2827-2827
Open Access | Times Cited: 2
Effects of Hydrocolloid Agar, Gelatin, Pectin, and Xanthan on Physicochemical and Rheological Properties of Pickering Emulsions Stabilized by Canola Protein Microgel as a Potential Animal Fat Replacer
Mahsa Rezaee, Farida Ait Aider-Kaci, Mohammed Aïder
ACS Food Science & Technology (2022) Vol. 2, Iss. 10, pp. 1681-1690
Open Access | Times Cited: 9
Thermal and Modern, Non-Thermal Method Induction as a Factor of Modification of Inulin Hydrogel Properties
Anna Florowska, Tomasz Florowski, Bartosz Kruszewski, et al.
Foods (2023) Vol. 12, Iss. 22, pp. 4154-4154
Open Access | Times Cited: 4
The emulsifying capacity and stability of potato proteins and peptides: A comprehensive review
Moein Bashash, Gefu Wang‐Pruski, Quan He, et al.
Comprehensive Reviews in Food Science and Food Safety (2024) Vol. 23, Iss. 5
Open Access | Times Cited: 1
Proteomic analysis revealing mechanisms of κ-carrageenan modulating the gelling properties of heat-induced microbial transglutaminase cross-linked myofibrillar protein gels
Yangyang Feng, Zhigang Sun, Jingming Zhang, et al.
Food Hydrocolloids (2024), pp. 110693-110693
Closed Access | Times Cited: 1
Transglutaminase crosslinked fish gelatin emulsion gels: Structure, rheology behaviors, and delivery functionality
Yi-Chen Lin, Yrjö H. Roos, Song Miao
Food Hydrocolloids (2024), pp. 111001-111001
Closed Access | Times Cited: 1
Improvement of enzymatic cross-linking of ovalbumin and ovotransferrin induced by transglutaminase with heat and reducing agent pretreatment
Chun-Chi Chen, Ming-Ching Kao, Chao‐Jung Chen, et al.
Food Chemistry (2022) Vol. 409, pp. 135281-135281
Closed Access | Times Cited: 7
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