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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:

Glycosylation with bioactive polysaccharide obtained from Rosa roxburghii Tratt fruit to enhance the oxidative stability of whey protein isolate emulsion
Du Yu-Tong, Chun Chen, Jiang Yue-ming, et al.
International Journal of Biological Macromolecules (2022) Vol. 218, pp. 259-268
Closed Access | Times Cited: 31

Showing 1-25 of 31 citing articles:

Behavior of protein-polysaccharide conjugate-stabilized food emulsions under various destabilization conditions
Majid Nooshkam, Mehdi Varidi, Zahra Zareie, et al.
Food Chemistry X (2023) Vol. 18, pp. 100725-100725
Open Access | Times Cited: 42
Effects of three polyphenols with different numbers of phenolic hydroxyls on the structural and interfacial properties and lipid-protein co-oxidation of oil body emulsions
Yi Liao, Mengxue Kang, Tianzhan Kou, et al.
Food Hydrocolloids (2024) Vol. 154, pp. 110077-110077
Closed Access | Times Cited: 18
Hyaluronic acid promotes heat-induced gelation of ginkgo seed proteins
Qiao Cheng, Changqi Liu, Jing Zhao, et al.
Food Chemistry (2024) Vol. 463, pp. 141114-141114
Closed Access | Times Cited: 16
Biopolymer-based emulsion gels as fat replacers: A review of their design, fabrication, and applications
Jingxian Niu, Xiaojing Li, David Julian McClements, et al.
International Journal of Biological Macromolecules (2025) Vol. 305, pp. 141297-141297
Closed Access | Times Cited: 2
Synergistic modification of structural and functional characteristics of whey protein isolate by soybean isoflavones non-covalent binding and succinylation treatment: A focus on emulsion stability
Ningzhe Wang, Zihan Ma, Longtu Ma, et al.
Food Hydrocolloids (2023) Vol. 144, pp. 108994-108994
Closed Access | Times Cited: 29
Chemical diversity, traditional uses, and bioactivities of Rosa roxburghii Tratt: A comprehensive review
Archana Jain, Surendra Sarsaiya, Qihai Gong, et al.
Pharmacology & Therapeutics (2024) Vol. 259, pp. 108657-108657
Closed Access | Times Cited: 12
Ovalbumin/sodium alginate Pickering emulsion: Structural characteristics and its contribution to enhancing the gel properties of Hairtail (Trichiurus haumela) surimi
Zhufen Wang, Siqi Liu, Wenge Yang, et al.
Food Chemistry (2024) Vol. 461, pp. 140893-140893
Closed Access | Times Cited: 8
Whey protein isolate and inulin-glycosylated conjugate affect the physicochemical properties and oxidative stability of pomegranate seed oil emulsion
Yaochang Li, Lian Zhou, Wenhao Zhou, et al.
Food Chemistry (2024) Vol. 444, pp. 138649-138649
Closed Access | Times Cited: 7
Structure and functional properties of whey protein conjugated with carboxymethyl cellulose through maillard reaction
Zhehui Jiang, Yunpeng Huangfu, Lu Jiang, et al.
LWT (2022) Vol. 174, pp. 114406-114406
Open Access | Times Cited: 25
Fabrication, characterization and emulsifying properties of agarose microgel
Wenxin Jiang, Jing Wang, Dan Yuan, et al.
International Journal of Biological Macromolecules (2023) Vol. 241, pp. 124565-124565
Closed Access | Times Cited: 13
Hyaluronic acid modulates techno-functional and digestion properties of heat-induced ginkgo seed protein isolate gel
Qiao Cheng, Changqi Liu, Jing Zhao, et al.
Food Bioscience (2024) Vol. 59, pp. 104204-104204
Closed Access | Times Cited: 5
Characterization of Whey Protein Isolate-Ascorbic Acid stabilized Oil in Water Pickering Emulsions
Saba Kamalledin Moghadam, Mahnaz Tabibiazar, Behzad Masoumi, et al.
Journal of Agriculture and Food Research (2025), pp. 101650-101650
Open Access
Assembly mechanism of glycosylated soybean protein isolate-chitosan nanocomposite particles and its Pickering emulsion construction for stabilization of Alpinia galanga essential oil: A mechanistic investigation
Wei Liang, Xiangzhen Ge, Qian Lin, et al.
Industrial Crops and Products (2024) Vol. 217, pp. 118869-118869
Closed Access | Times Cited: 4
Maillard-induced chia seed mucilage glycation-modified whey protein isolate conjugate: Insights from functional properties and untargeted metabolomics
Jiang Liu, Kang Zheng, Xin Hou, et al.
Food Bioscience (2024) Vol. 63, pp. 105692-105692
Closed Access | Times Cited: 4
Effect of bioactive Rosa roxburghii Tratt fruit polysaccharide on the structure and emulsifying property of lactoferrin protein
Pingping Wang, Du Yu-Tong, Xianghua Chai, et al.
International Journal of Biological Macromolecules (2025) Vol. 298, pp. 140016-140016
Closed 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
Maillard reaction conjugates of millet bran globulin and Arabic gum for curcumin encapsulation: Physicochemical characterization, storage stability, and in vitro digestion
Jing Zhang, Ziyu Jia, Xiangfang Zeng, et al.
International Journal of Biological Macromolecules (2025), pp. 140850-140850
Closed Access
Non-thermal plasma modulation of the interaction between whey protein isolate and ginsenoside Rg1 to improve the rheological and oxidative properties of emulsion
Xianqiang Chen, Xinyu Chu, Xue Li, et al.
Food Research International (2023) Vol. 165, pp. 112548-112548
Closed Access | Times Cited: 9
Pentacyclic triterpene-loaded emulsion stabilized by Agaricus blazei Murill polysaccharides: Factorial design and cytoprotection study
Matheus da Silva Campelo, Cecília Brilhante Aragão, Izabell Maria Martins Teixeira, et al.
International Journal of Biological Macromolecules (2023) Vol. 234, pp. 123731-123731
Closed Access | Times Cited: 9
On-Chip Precisely Controlled Preparation of Uniform Core–Shell Salmon Byproduct Protein/Polysaccharide Microcapsules for Enhancing Probiotic Survivability in Fruit Juice
Kuiyou Wang, Shasha Huang, Shanghua Xing, et al.
Journal of Agricultural and Food Chemistry (2023) Vol. 71, Iss. 44, pp. 16702-16714
Closed Access | Times Cited: 9
Glycation-induced enhancement of yeast cell protein for improved stability and curcumin delivery in Pickering high internal phase emulsions
Dongwen Fu, Jing‐jing Fu, Hang Xu, et al.
International Journal of Biological Macromolecules (2023) Vol. 257, pp. 128652-128652
Closed Access | Times Cited: 9
Exploring Rosa roxburghii Tratt polysaccharides: From extraction to application potential in functional products - An in-depth review
Chenglong Yin, Yue Zhang, Lingsheng Zhang, et al.
International Journal of Biological Macromolecules (2024), pp. 135543-135543
Closed Access | Times Cited: 3
Improved encapsulation effect and structural properties of whey protein isolate by dielectric barrier discharge cold plasma
Ting Xu, Xiaojing Li, Caie Wu, et al.
International Journal of Biological Macromolecules (2023) Vol. 257, pp. 128556-128556
Closed Access | Times Cited: 8
Recent advances, challenges and functional applications of protein glycosylation modification in food industry
Shunyang Hu, Bangxu Wang, Rumei Zeng, et al.
International Journal of Food Science & Technology (2024) Vol. 59, Iss. 7, pp. 4403-4419
Closed Access | Times Cited: 2
Synthesis and Characterization of Emulsifiers Based on the Maillard Reaction and Its Application in Stabilized DHA Algal Oil Nanoemulsions
Dandan Yan, Bo Hu, Pan Gao, et al.
Foods (2024) Vol. 13, Iss. 11, pp. 1667-1667
Open Access | Times Cited: 2
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