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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:

Physicochemical characterization of protein isolates of amaranth and common bean and a study of their compatibility with xanthan gum
M.C. Cortez-Trejo, Sandra Mendoza, Guadalupe Loarca‐Piña, et al.
International Journal of Biological Macromolecules (2020) Vol. 166, pp. 861-868
Closed Access | Times Cited: 21

Showing 21 citing articles:

Effect of polysaccharide concentration on heat-induced Tremella fuciformis polysaccharide-soy protein isolation gels: Gel properties and interactions
Yingting Zhao, Danni Wang, Jingxin Xu, et al.
International Journal of Biological Macromolecules (2024) Vol. 262, pp. 129782-129782
Closed Access | Times Cited: 17
Effect of pH and protein-polysaccharide ratio on the intermolecular interactions between amaranth proteins and xanthan gum to produce electrostatic hydrogels
M.C. Cortez-Trejo, Juan de Dios Figueroa‐Cárdenas, David Quintanar‐Guerrero, et al.
Food Hydrocolloids (2022) Vol. 129, pp. 107648-107648
Closed Access | Times Cited: 53
A review on amaranth protein: composition, digestibility, health benefits and food industry utilisation
Silvia Letícia Rivero Meza, Adriano Hirsch Ramos, Lázaro da Costa Corrêa Cañizares, et al.
International Journal of Food Science & Technology (2022) Vol. 58, Iss. 3, pp. 1564-1574
Closed Access | Times Cited: 27
Gel properties of acid-induced gels obtained at room temperature and based on common bean proteins and xanthan gum
M.C. Cortez-Trejo, Guadalupe Loarca‐Piña, Juan de Dios Figueroa‐Cárdenas, et al.
Food Hydrocolloids (2022) Vol. 132, pp. 107873-107873
Closed Access | Times Cited: 26
Proteins from pseudocereal seeds: solubility, extraction, and modifications of the physicochemical and techno‐functional properties
Augusto Bene Tomé Constantino, Edwin Elard Garcia‐Rojas
Journal of the Science of Food and Agriculture (2022) Vol. 102, Iss. 7, pp. 2630-2639
Closed Access | Times Cited: 23
Water in water emulsion stabilized by liposomes developed from whey protein isolate and xanthan gum: Environmental stability and photoprotection effect for riboflavin
Chuanfen Pu, Yongxue Luo, Yue Sun, et al.
International Journal of Biological Macromolecules (2024) Vol. 262, pp. 130036-130036
Closed Access | Times Cited: 3
Investigating the physicochemical, rheological, and sensory properties of low‐fat mayonnaise prepared with amaranth protein as an egg yolk replacer
Sahar Mohammadi, Mazdak Alimi, Seyed‐Ahmad Shahidi, et al.
Food Science & Nutrition (2024) Vol. 12, Iss. 7, pp. 5147-5161
Open Access | Times Cited: 3
Amaranth proteins and peptides: Biological properties and food uses
Fan Zhu
Food Research International (2022) Vol. 164, pp. 112405-112405
Closed Access | Times Cited: 18
Dry bean proteins: Extraction methods, functionality, and application in products for human consumption
Karen Carvalho Ferreira, Juliana Aparecida Correia Bento, Márcio Caliari, et al.
Cereal Chemistry (2021) Vol. 99, Iss. 1, pp. 67-77
Closed Access | Times Cited: 22
Physical and thermal characteristics of amaranth (Amaranthus hypochondriacus) protein nanoparticles affected by ultrasound time and microbial transglutaminase
Sandra Alimi, Abolfazl Fadavi, S. Zahra Sayyed‐Alangi, et al.
Journal of Food Measurement & Characterization (2024) Vol. 18, Iss. 5, pp. 3391-3404
Closed Access | Times Cited: 2
Mechanical properties and microstructure of (emul)gels formed by mixtures of proteins and polysaccharides
Christophe Chassenieux, Taco Nicolaï
Current Opinion in Colloid & Interface Science (2023) Vol. 70, pp. 101781-101781
Open Access | Times Cited: 6
Assessment of Soy Protein Acid Hydrolysate—Xanthan Gum Mixtures on the Stability, Disperse and Rheological Properties of Oil-in-Water Emulsions
Dejan Ćirin, Nebojša Pavlović, Ivana Nikolić, et al.
Polymers (2023) Vol. 15, Iss. 9, pp. 2195-2195
Open Access | Times Cited: 5
Trends in millet and pseudomillet proteins - Characterization, processing and food applications
Nitya Sharma, Jatindra K. Sahu, Vasudha Bansal, et al.
Food Research International (2022) Vol. 164, pp. 112310-112310
Closed Access | Times Cited: 10
Long-Term Refrigerated Storage of Beef Using an Active Edible Film Reinforced with Mesoporous Silica Nanoparticles Containing Oregano Essential Oil (Lippia graveolens Kunth)
Alexis Matadamas-Ortiz, Elvia Hernández‐Hernández, Eduardo Castaño‐Tostado, et al.
International Journal of Molecular Sciences (2022) Vol. 24, Iss. 1, pp. 92-92
Open Access | Times Cited: 9
Electrostatic Hydrogels Based on Amaranth Proteins and Xanthan Gum: Water-binding, Microstructural, Rheological and Textural Properties
M.C. Cortez-Trejo, Juan de Dios Figueroa‐Cárdenas, Sandra Mendoza
Journal of Polymers and the Environment (2023) Vol. 31, Iss. 9, pp. 3937-3950
Closed Access | Times Cited: 4
Structure, rheology and gastrointestinal release kinetics of new-type curcumin-based nanofibers nanohydrogel assisted prepared with subcritical water at different treatment times
Chaoting Wen, Zhiyi Zhang, Guoyan Liu, et al.
Food Hydrocolloids (2023) Vol. 145, pp. 109156-109156
Closed Access | Times Cited: 3
Amaranth proteins: From extraction to application as nanoparticle-based delivery systems for bioactive compounds
Milad Hadidi, Fatemeh Aghababaei, Maryam Mahfouzi, et al.
Food Chemistry (2023) Vol. 439, pp. 138164-138164
Closed Access | Times Cited: 3
Current Strategies to Modify the Functional Properties of Proteins Extracted from Pumpkin Seeds: A Comprehensive Review
Vinay Kumar Pandey, Kriti Singh, Tejas Suthar, et al.
Horticulturae (2024) Vol. 10, Iss. 11, pp. 1194-1194
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
Exploring the potential of amaranth proteins: Composition, functional characteristics, modifications, bioactive peptides and possible applications in food and packaging industries
Dipak Das, Mohd Aaqib Sheikh, Nisar A. Mir
Journal of Food Composition and Analysis (2024), pp. 107146-107146
Closed Access
Structural Characterization of Exopolysaccharides from Lactobacillus Helveticus Mb2-1 Fermented Milk and the Mechanism of Their Interaction with Casein to Affect Gel Stability
Zhiwen Ge, Dan Wang, Fidelis Azi, et al.
(2024)
Closed Access
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