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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:

Structure and rheological properties of extruded whey protein isolate: Impact of inulin
Jinpeng Li, Jiajie Yang, Jinzhe Li, et al.
International Journal of Biological Macromolecules (2022) Vol. 226, pp. 1570-1578
Closed Access | Times Cited: 22

Showing 22 citing articles:

Effect of extrusion temperature on the structure and emulsifying properties of soy protein isolate-oat β-glucan conjugates formed during high moisture extrusion
Jinpeng Li, Liang Li
Food Chemistry (2023) Vol. 429, pp. 136787-136787
Closed Access | Times Cited: 29
Preparation of a novel nanoparticle with extruded soy protein isolate-oat β-glucan: Interfacial properties and mechanism of emulsion stability
Jinpeng Li, Liang Li
Food Hydrocolloids (2023) Vol. 150, pp. 109686-109686
Closed Access | Times Cited: 21
Soybean isolate protein complexes with different concentrations of inulin by ultrasound treatment: Structural and functional properties
Mengmeng Wang, Sai Yang, Na Sun, et al.
Ultrasonics Sonochemistry (2024) Vol. 105, pp. 106864-106864
Open Access | Times Cited: 6
Effects of grape seed proanthocyanidin on emulsifying capacity of soy protein isolate in extrusion field and its underlying mechanism
Xiaoshuai Yu, Zhenguo Wang, Yumin Duan, et al.
Journal of the Science of Food and Agriculture (2025)
Closed Access
Soy protein-gellan gum noncovalent complexes stabilized emulsion: Effect of heating and pH on emulsion stability
Haizhu Ma, Lina Zhang, Xinran Niu, et al.
International Journal of Biological Macromolecules (2025), pp. 140067-140067
Closed Access
Effects of nitrogen fertilizer on the physicochemical, structural, functional, thermal, and rheological properties of mung bean (Vigna radiata) protein
Jiahao Ge, Yarong Du, Qi Wang, et al.
International Journal of Biological Macromolecules (2024) Vol. 260, pp. 129616-129616
Closed Access | Times Cited: 5
The study of numerical simulation and texture of soybean protein based on high moisture extrusion with different screw elements
Dashu Li, Tianqi Zhang, Fei Gao, et al.
Innovative Food Science & Emerging Technologies (2024) Vol. 92, pp. 103560-103560
Closed Access | Times Cited: 2
The effect of different pulp powders incorporation on the instrumental texture and rheological properties of Turkish delight
Aslıhan Hanoğlu, Mehmet Murat Karaoğlu
International Journal of Gastronomy and Food Science (2024) Vol. 35, pp. 100872-100872
Closed Access | Times Cited: 1
Galacto-oligosaccharides modified whey protein isolate ameliorates cyclophosphamide-induced immunosuppression
Ji‐hua Mao, Yang Wang, Wen‐Mei Chen, et al.
International Journal of Biological Macromolecules (2024) Vol. 278, pp. 134642-134642
Closed Access | Times Cited: 1
Recent advances in inulin polysaccharides research: extraction, purification, structure, and bioactivities
Yongwei Zhang, Ruiting Liu, Bailing Song, et al.
Chemical and Biological Technologies in Agriculture (2024) Vol. 11, Iss. 1
Open Access | Times Cited: 1
Low-moisture extruded mung bean protein isolate and wheat gluten: structure, techno-functional characteristics and establishment of rehydration kinetics of the products
Ruqi Guo, Bingyu Sun, Ying Zhu, et al.
LWT (2024), pp. 116844-116844
Open Access | Times Cited: 1
Ameliorating the stability of native/thermally denatured chicken-derived myofibrillar proteins particles in an aqueous system: The synergistic effect of acidification combined with inulin and inulin/sodium alginate
Mengman Wang, Yan Li, Qing Liu, et al.
International Journal of Biological Macromolecules (2023) Vol. 253, pp. 127383-127383
Closed Access | Times Cited: 4
Microencapsulation of Lacticaseibacillus casei CSL3 using cheese whey, fructo-oligosaccharide and xanthan gum by spray drying
Guilherme da Silva Menegazzi, Eduardo Silveira Ribeiro, Bruna Silva de Farias, et al.
Food Bioscience (2023) Vol. 56, pp. 103348-103348
Closed Access | Times Cited: 3
Effects of Heat Treatment on Structure and Processing Characteristics of Donkey Milk Whey Protein
Weixuan Li, Mingming Wei, Yu-Jing Zhao, et al.
Journal of Food Biochemistry (2024) Vol. 2024, pp. 1-16
Open Access
Effect of Inulin on Rheological Properties and Emulsion Stability of a Reduced‐Fat Salad Dressing
Sornchai Sinsuwan
International Journal of Food Science (2024) Vol. 2024, Iss. 1
Open Access
Block Freeze Concentration Processes for Goat Milk Aiming at the Elaboration of an Innovative Functional Fermented Milk
Maria Helena Machado Canella, Amanda Alves Prestes, Erick A. Esmerino, et al.
Processes (2024) Vol. 12, Iss. 11, pp. 2346-2346
Open Access
The Effect of Dihydromyricetin (DMY) on the Mechanism of Soy Protein Isolate/Inulin/Dihydromyricetin Interaction: Structural, Interfacial, and Functional Properties
Puyu Chen, Hairong Bao
Foods (2024) Vol. 13, Iss. 21, pp. 3488-3488
Open Access
Polymeric saccharides: Effect on physical characteristics and creaminess perception of non-fat whipped cream analogue
Yameng Han, Ling Zhu, Hui Zhang, et al.
Carbohydrate Polymers (2024) Vol. 351, pp. 123055-123055
Closed Access
Sea buckthorn Flavonols extract co-loaded Zein/gum Arabic nanoparticles: Evaluating cellular absorption in Caco-2 cells and antioxidant activity in HepG2 cells
Jie Sheng, Mahmoud Youssef, Hongshan Liang, et al.
Food Chemistry (2024) Vol. 468, pp. 142522-142522
Closed Access
Preparation and characterization of quercetin-loaded nanoparticles based on soy protein isolate-oat β-glucan extrudates: Interaction, structure, stability, and in vitro release properties
Jinpeng Li, Liang Li
Food Research International (2024), pp. 115576-115576
Closed Access
Steviol glycosides improve the textural properties of whey protein gel
Tongtong Zhang, Yongmei Xia, Qingrui Peng
Journal of Food Engineering (2023) Vol. 369, pp. 111912-111912
Closed Access | Times Cited: 1
Prospects of Using Whey Isolate in the Technology of Dry Mixes for Specialized Nutrition
T. A. Senotrusova, Т. Б. Ершова, Natalia Li, et al.
Хранение и переработка сельхозсырья (2023), Iss. 4
Closed Access
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