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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:

Hemp seed protein and chlorogenic acid complex: Effect of ultrasound modification on its structure and functional properties
Yingjie Yu, Tong Wang, Xi Huang, et al.
International Journal of Biological Macromolecules (2023) Vol. 233, pp. 123521-123521
Closed Access | Times Cited: 24

Showing 24 citing articles:

Plant protein solubility: A challenge or insurmountable obstacle
Kun Gao, Jiajia Rao, Bingcan Chen
Advances in Colloid and Interface Science (2023) Vol. 324, pp. 103074-103074
Closed Access | Times Cited: 35
Ultrasound-assisted preparation of protein–polyphenol conjugates and their structural and functional characteristics
Shizhang Yan, Qi Wang, Jiaye Yu, et al.
Ultrasonics Sonochemistry (2023) Vol. 100, pp. 106645-106645
Open Access | Times Cited: 30
Elucidating the mechanisms of ultrasound treatment combined with κ-carrageenan addition enhancing the gelling properties of heat-induced myofibrillar protein gel
Shiwen Lin, Liang Xue, Zihan Zhao, et al.
Food Research International (2024) Vol. 182, pp. 114177-114177
Closed Access | Times Cited: 7
Mechanism for improving the in vitro digestive properties of coconut milk by modifying the structure and properties of coconut proteins with monosodium glutamate
Jiawu Wu, Yingjiao Tang, Ming Zhang, et al.
Food Research International (2024) Vol. 185, pp. 114288-114288
Closed Access | Times Cited: 6
Impact of Plant Protein Extraction and Conjugation with Polyphenols on Physicochemical, Structural, and Rheological Properties of Plant-Based Food Emulsions and Gels
Shima Saffarionpour
Food Biophysics (2025) Vol. 20, Iss. 1
Closed Access
Combining multi–spectroscopy analysis and interfacial properties to research the effect of ultrasonic treatment on soybean protein isolate–tannic acid complexes
Ning Wang, Kaiwen Xing, Wang Zhang, et al.
Food Hydrocolloids (2023) Vol. 145, pp. 109136-109136
Closed Access | Times Cited: 18
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
Modification of the physicochemical, functional, biochemical and structural properties of a soursop seed (Annona muricata L.) protein isolate treated with high-intensity ultrasound
Kevin Ulises López-Mártir, José Armando Ulloa, Judith Esmeralda Urías‐Silvas, et al.
Ultrasonics Sonochemistry (2024) Vol. 105, pp. 106870-106870
Open Access | Times Cited: 5
Molecular mechanisms affecting the stability of high internal phase emulsions of zein-soy isoflavone complexes fabricated with ultrasound-assisted dynamic high-pressure microfluidization
Junrong Huang, Xutao Chen, Danxia Su, et al.
Food Research International (2023) Vol. 170, pp. 113051-113051
Closed Access | Times Cited: 13
Study on the binding interaction and stability of whey protein concentrate-80 with folic acid
Xiaodong Wang, Zengbo Wang, Hongwei Tang, et al.
Colloids and Surfaces A Physicochemical and Engineering Aspects (2024) Vol. 696, pp. 134322-134322
Closed Access | Times Cited: 3
Protein–Chlorogenic Acid Interactions: Mechanisms, Characteristics, and Potential Food Applications
Mohammad Tarahi, Maryam Gharagozlou, Mehrdad Niakousari, et al.
Antioxidants (2024) Vol. 13, Iss. 7, pp. 777-777
Open Access | Times Cited: 3
Effects of non-covalently bound polyphenols/vitamins on the structure and functional characteristics of egg yolk powder
Tingting Tang, Xuejing Gao, Junhua Li, et al.
Food Hydrocolloids (2024) Vol. 157, pp. 110429-110429
Closed Access | Times Cited: 3
Oil-in-water and oleogel-in-water emulsion encapsulate with hemp seed oil containing Δ9-tetrahydrocannabinol and cannabinol: Stability, degradation and in vitro simulation characteristics
Ning Wang, Boyu Liu, Donghua Wang, et al.
Food Chemistry (2024) Vol. 444, pp. 138633-138633
Closed Access | Times Cited: 2
Isolation of Prunus persica kernel protein and its physicochemical properties and aggregating performance modulated by heating and ultrasonication
Chunxiao Tao, Taiwei Ye, Dongyun Tang, et al.
Sustainable Chemistry and Pharmacy (2024) Vol. 38, pp. 101508-101508
Closed Access | Times Cited: 2
Effects of pH-shifting and ultrasound on the structural and emulsifying properties of peanut globulin fractions
Lin Chen, Shaobing Zhang, Shuyan Zhang
Food Chemistry X (2024) Vol. 22, pp. 101390-101390
Open Access | Times Cited: 2
The Effect of Hydrodynamic Cavitation on the Structural and Functional Properties of Soy Protein Isolate–Lignan/Stilbene Polyphenol Conjugates
Ning Hua, Xian’e Ren, Feng Yang, et al.
Foods (2024) Vol. 13, Iss. 22, pp. 3609-3609
Open Access | Times Cited: 2
Techno-functional attributes of oilseed proteins: influence of extraction and modification techniques
Gurjeet Kaur, Navjot Kaur, Ritika Wadhwa, et al.
Critical Reviews in Food Science and Nutrition (2023), pp. 1-20
Closed Access | Times Cited: 6
Dynamic high-pressure microfluidization assist in stabilizing hemp seed protein-gum Arabic bilayer emulsions: Rheological properties and oxidation kinetic model
Ning Wang, Tong Wang, Yingjie Yu, et al.
Industrial Crops and Products (2023) Vol. 203, pp. 117201-117201
Closed Access | Times Cited: 4
Modification of soybean lipophilic protein based on pH-shifting and high-pressure homogenization: Focus on structure, physicochemical properties and delivery vehicle
Yiting Gao, Tian Gao, Lijia Li, et al.
Food Chemistry (2024) Vol. 463, pp. 141001-141001
Closed Access
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
Modification of pepper seed protein isolate to improve its functional characteristic by high hydrostatic pressure
Zimeng Deng, Xin‐Yu Du, Sidi Liu, et al.
Food Chemistry (2024) Vol. 464, pp. 141594-141594
Closed Access
Optimization and Preparation of Ultrasound-Treated Whey Protein Isolate Pickering Emulsions
Nan Li, Xiaotong Zhang, Juan Zhu, et al.
Foods (2024) Vol. 13, Iss. 20, pp. 3252-3252
Open Access
Role of amino acid functional group in alga-amino acid-Zn ternary complexes
Jingjing Fang, Junjie Qian, Wen Shi, et al.
Journal of environmental chemical engineering (2023) Vol. 11, Iss. 6, pp. 111350-111350
Closed Access | Times Cited: 1
Structural Characterization of Liquid Lipase (Eversa® Transform 2.0) Under Ultrasound Irradiation for Efficient Biodiesel Production
Min Ying Liow, Wei Zhe Ng, Eng‐Seng Chan, et al.
(2023)
Closed Access
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